This Chapter represents the introduction of the project feasibility, the objective of the study, the scope and delimitations of the study, the significance of the study and the definition of terms.
Introduction and Background of the Study
Filipino love sweets, especially when it comes to desserts and sweetened fruits and vegetables. This sweetened fruits and vegetables could be salads, preservative fruits and can make it to spread. On the ancient times only simple foods were serve during meal but as of today many foods will introduced to satisfy not only the needs but also the wants of the people. That’s why many kind of food were not only taken to survive but also to satisfy what the people desire. In food category, it is whereby Filipino’s make specialties in sweets. Today people buy goods which increase their satisfaction such as when they eat bread there comes the spread as their compliment. Bread as we all know is good to eat when always matched with spread to taste it much better. Spreads are added to bread products to provide flavor, texture and as an integral part of the dish, for example, they should distinguish from condiments which are an optional additions. The category of spread includes, butter, honey, margarine, peanut butter, jams and marmalades. Jams, jellies and marmalades are increasing in importance in many countries, particularly in wealthy urban areas. An atmosphere evoking both enchantment and delight surrounds the consumption of jams, jellies, and preserves. Children and adults alike enjoy sweet quince Jam from Spain, orange marmalade from Scotland, candied fruit from France, or ginger in heavy syrup, an English specialty (McCarthy 2011). No doubt they would be surprised if told that there is not the least gastronomical ambition to be found in the origin of these delicacies only the need to preserve fruit and other plants. They would be even more surprised to find out that the earliest confectioners were apothecaries, and the first preserves nothing but medicines. The suitability for small-scale production offer entrepreneurs a promising business. Jams are fruit sweetened with jellies and preserves. Jams are under marmalades together with jellies and preserves. It is also under the category of preserves made from pureed fruits, when the mixture is cooked quickly and without any spices. Jam when compared to ordinary spread, like mayonnaise, cheese, butter bacon or ham is continuously penetrating the market as it gives a unique taste to the customers. Jam is similar to jelly as both products add sugar to enhance the fruit's natural taste. Conversely, because jam uses entire pieces of fruit rather than strained fruit juice, it has a higher content of vitamins and minerals than jelly. There are a number of different fruit spreads labeled which are technically jammed. Jam is a solid gel made from the pulp of a single fruit or mixed fruits. The fruit content must be at least 40%. In mixed fruit jams the first-named fruit must be at least 50% of the total fruit. The total sugar content must be no less than 68%. In tropical climates, 70% sugar is preferable (Jordan 2004). Jam is a crushed, chopped or juiced fruits and vegetables that are cooked with sugars until the mixture gels or sets. They are usually made from pulp and juice of one fruit and vegetable rather that a combination of fruits and vegetables. There are different variety of jams already exist in the market around the world like Strawberry jam in Baguio, Tamarind jam in Zambales, Guava Jam in Pampanga, Pineapple Jam in Tagaytay and Corregidor, Coconut Jam in Marinduque, Durian Jam in Davao and many more. In Rural areas of the Philippines, Chili is community found as a backyard plant. The plants and its fruits are known by different names in different languages. They should not be confused with the halang halang which also share some of the same names, despite being very different vegetables. The Chili fruit is eaten raw or mix...
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