KAMOTE and

CARROT BUKAYO
CHAPTER 1
INTRODUCTION
 Rationale and Background of the Study
Bukayo is a popular Filipino pasalubong or sweet delicacy that
originated from Quezon and Aurora provinces. It is made from
coconut meat strips that are cooked in white or brown sugar
and served as an afternoon snack or dessert. It can be a very
promising business opportunity for home-based or part-time
entrepreneurs who target the market’s sweet
tooth.Paguio|2014.Bukayo is a really good product to start a
business here in the Island because Filipinos are sweet- toothed
people, and especially if the product is treated a new way and
will be new to their eyes and taste.
• It is usually made from coconut grated meat and
mixture of coconut water(water) and mix with
brown sugar until liquid is heavily reduced. It is
typically formed into balls or flat circles and left
to harden to a chewy consistency. There are two
types of bukayo the bocarillo and the real bukayo.
Bocarillo is Flat and in dry form where the sugar is
crumbly and not very chewy while The real
Bucayo is Very sticky and very chewy - that comes
round in ball form, or flat and cut in rectangles.
• The kamote or sweet potato is a starchy, sweet-tasting
root vegetable. They have a thin, brown skin on the
outside with coloured flesh inside – most commonly
orange in colour, but other varieties are white, purple
or yellow. You can eat sweet potatoes whole or peeled,
and the leaves of the plant are edible, too.They may
both be called 'potatoes', but sweet and white potatoes
are not actually related. Botanically, the sweet potato
belongs to the bindweed or morning glory
family, whereas the white potato sits in the nightshade
family.
 Carrots are often of as the ultimate health
food. Carrots contain vitamin A, antioxidants,
and other nutrients. Evidence suggests that
eating more antioxidants-rich fruits and
vegetables, such as carrots, can help reduce
the risk of cancer and cardio vascular disease.
Carrots are also rich in vitamins, minerals, and
fibers.
STATEMENT OF THE PROBLEM
This study aims to determine the taste
using kamote and carrots as ingredients
in making bukayo.
And it specifically answers the following
specific questions:
1. What is the profile of the
students according to:
a. Age,
b. Gender,
2. What flavor of bukayo
do respondents most
like?
3. What is the characteristic of
the carrot and the kamote
bukayo as to:?
a. Sweetness
4.What is the overall perception of
the respondents to the two flavors of
bukayong turon in terms of:
a. Texture
b. Taste
c. Outcome