feasibility study

Topics: Provinces of the Philippines, Cities of the Philippines, Western Visayas Pages: 9 (2773 words) Published: September 26, 2014
A polvorón (From polvo, the Spanish word for powder, or dust; Cebuano:polboron; Tagalog: pulburón) is a type of heavy, soft and very crumbly Spanishshortbread made of flour, sugar, milk, and nuts. They are produced mostly inAndalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados.[1] Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula as well.[2] Polvorones are popular holiday delicacies in all Spain and ex-Spanish colonies in Latin America, as well as the Philippines. Traditionally they were prepared from September to January but are now available all year round. Polvorones were brought to Spain by the Moors and there is thus a very possible Levantineorigin, based on a similar sweet known as ghurayba,.[3] As this was introduced by the Arabs, during the Spanish Inquisition, it was later decreed by the officials of the Inquisition that polvorones were to be made using pork fat as a means of detecting secret Jews and Muslims within the Southern Spanish regions. The Filipino version of polvorón uses a large amount of powdered milk which is left dry, as well as toasted flour, and butter ormargarine instead of lard. A number of local variants on the traditional polvorón recipe have been made. Well-known variants include polvorón with casuy (cashew nut), polvorón with pinipig (pounded and toasted young green rice, similar to crisped rice) and polvorón with malunggay leaves. Strawberry, chocolate coated, purple yam ("ube"), peanut and cookies-and-cream flavoured polvorón also exist.

THE SCRUMPTIOUS BONGBONG'S POLVORON – A TASTY TREAT FOR ALL SEASONS Take great pleasure in a scrumptious snack of Bongbong's polvoron. This delightful and tasty treat has proven itself to be a snack for all seasons and events. The truly unique taste of this lip smacking delicacy made by Bongbong's Piaya and Barquillos in Bacolod City will surely keep you coming back for more. It is so yummy and satisfying that you will find yourself associating polvorons with Bongbong's. If you are a Filipino, or a foreigner who has continuously lived in the Philippines for a long time, you must definitely familiar with this sweet delicacy. It is so popular among Filipino households that seldom that a year passes by without this tasty treat being served to family members and visitors. There are even some households in the Southern Tagalong regions that serve “polvorons” in fiestas and other special occasions. During this time, some games involving “polvorons” are held, like the one where contestants are made to eat lots of “polvoron” and told to whistle. Whoever succeeds in whistling first wins the contest. Polvoron actually has Spanish origins. Its root word “polvo” is Spanish for powder or dust. Perhaps due to the powder-like texture of flour, the main ingredient of this delicious treat is why it is called “polvoron." Research shows that “polvoron” is produced mainly in Andalusia, an autonomous region in Spain and is situated south of the Iberian Peninsula near the Mediterranean coast. Studies further show that there are around 70 factories in that area that produce “polvorones” and “mantecados.” Since time immemorial, this sweet delicacy has been a favorite among people living in Spain and some of them might have taken the recipe to faraway places they explore to remind them of home. If such is the case, then it might just provide the explanation on how “polvoron” arrived in the Philippines. Today, “polvorons” are a popular delicacy in many Philippine households. While some prefer to make their own “polvorons,” others prefer to just buy it from delicacy outlets or pastry bakeshops near them. In Bacolod City, Bongbong's Piaya and Barquillos is a top producer of delicious “polvorons.” In fact, some tourists and locals claim that Bongbong's “polvorons” is one of the best-tasting, if not the very...
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