Thesis: Banana and New Product
CHAPTER 1-INTRODUCTION
RATIONALE
Filipinos eat at least six times a day despite of our economic conditions.
We have our complete meals, breakfast, lunch, dinner and snacks in between plus a snack at midnight. Now what could be the next deliciously new thing for
Filipinos? The opponents will be developing a product that will suit the taste of every Filipino.
Researchers chose to study and develop Coco-Banana cupcake to develop the process of producing Coco-Banana cupcakes through adding desiccated coconut and coconut meat as ingredient aside from banana to produce high quality of coco-banana cupcake. This study also aims to maximize the benefits of two of the most abundant fruit in the Philippines. Studies show that both coconut and banana can give a lot of health benefits and not just a cheap substitute for the more expensive ingredients of commercial cupcakes.
This study is significant to entrepreneurs; they may be encouraged to grab the opportunity to put up such business in their place utilizing coconut and banana which can be a source of income. For Bakers, they may be encouraged to utilize coconut powder as substitute to other flour products. For students, they may be encouraged conducting research activities similar to this study in order to come up with another new product that is cheap, nutritious and highly acceptable by the people. For the community, this is a way to improve the economic stability of the people as well as to improve the quality of life. For the coconut and banana farmers, this serves as a great help and motivation for them to continue planting coconut and banana to earn more income. And of course for the future researchers, this study would provide them enough data about alternative products out of coconut and banana like coco-banana cupcake. In addition this will be a tool that will guide and enable them to tackle more researches about coconut and banana products and encourage them
RATIONALE
Filipinos eat at least six times a day despite of our economic conditions.
We have our complete meals, breakfast, lunch, dinner and snacks in between plus a snack at midnight. Now what could be the next deliciously new thing for
Filipinos? The opponents will be developing a product that will suit the taste of every Filipino.
Researchers chose to study and develop Coco-Banana cupcake to develop the process of producing Coco-Banana cupcakes through adding desiccated coconut and coconut meat as ingredient aside from banana to produce high quality of coco-banana cupcake. This study also aims to maximize the benefits of two of the most abundant fruit in the Philippines. Studies show that both coconut and banana can give a lot of health benefits and not just a cheap substitute for the more expensive ingredients of commercial cupcakes.
This study is significant to entrepreneurs; they may be encouraged to grab the opportunity to put up such business in their place utilizing coconut and banana which can be a source of income. For Bakers, they may be encouraged to utilize coconut powder as substitute to other flour products. For students, they may be encouraged conducting research activities similar to this study in order to come up with another new product that is cheap, nutritious and highly acceptable by the people. For the community, this is a way to improve the economic stability of the people as well as to improve the quality of life. For the coconut and banana farmers, this serves as a great help and motivation for them to continue planting coconut and banana to earn more income. And of course for the future researchers, this study would provide them enough data about alternative products out of coconut and banana like coco-banana cupcake. In addition this will be a tool that will guide and enable them to tackle more researches about coconut and banana products and encourage them
Cited: Millano, Gizille C, et. al (2006), “Coco-Butter Cookies: An Experimental Study” (Undergraduate Thesis, BU-CIT, Legazpi, City) Ajero, Angelie E, et al.(2009) “Coco-Peanut Cookies: A developmental study” (Undergraduate Thesis, BU-CIT, Legazpi City) Cantes, Katherine Anne C, et. al,(2008) “Coconut into Siomai: A developmental study” (Undergraduate Thesis, BU-CIT, Legazpi City) Agao, Janine Marie A, et. al.(2009) “Coco-Linsa Breadstick: An experimental and developmental study” (Undergraduate Thesis, BU-CIT, Legazpi Clarisse A. Gomez (2010) “Coco-Banana chips Production” (BU-CBEM, Daraga, Albay) Jenny Lyn C. Fernandez (2006) “Coco-Cacao Cookies Production” (BU- CBEM, Daraga, Albay) April C. Morada (2010) “Banana-Pansit Production” (BU-CBEM, Daraga, Albay) Blossom L. Pajanillo (2005) “Coconut Macaroons with Piili Toppings Production (BU-CBEM, Daraga, Albay) Dr. Oz (2004) of Coconut Research Center, your source for for accurate information on the health and nutrional aspects of coconut, coconut oil, palm,