Santol Vinegar

Topics: Acetic acid, Vinegar, Ethanol Pages: 10 (1574 words) Published: August 12, 2014
A.Y. 2014-2015

Santol Vinegar
(Sandoricum koetjape)

Monica A. Esguerra


Chapter 1
This chapter contains the Introduction, Background of the Study, the Theoretical Framework, Conceptual Framework, Statement of the Problem, Hypothesis, Significance of the Study, Scope and Limitation of the Study and the Definition of Terms.

Santol or cotton fruit (Sandoricum koetjape) is a tropical fruit grown in Southeast Asia (, Retrieved July, 2014). The Santol fruit tissue is mostly sub-acid or sour in nature. When the fruit is unripe, this tissue is even more sour. The Filipinos like Santol even if it tastes sour and they generally eat it with some salt. Filipinos also use Santol to make marmalade. Philippine is known for its tropical country because of cool climate that every living creature especially the tree grows easily. Our country is well known as a fruit producer like Lanzones, Mangoes, Rambutan, Santol, and Guavas that are exported and it bring the country popular to other ancient country. Furthermore, even in this time of globalization, the Philippines has been experiencing economic crisis. As the government is still resolving ways to alleviate poverty, this is the best time for Filipino citizens to utilize resources in local areas and to be wiser in spending money. That is why the Government encourage format to plant and produce abundant supplies that contribute a big income to our country and lead them to be known entrepreneur in exporting does tropical fruit. Santol is easily grown and is readily available in Laguna. It is found almost anywhere: in backyards, forests, and also in school gardens. The general acceptability and palatability of Santol fruit to Filipinos and its availability in local communities are the bases of utilizing Santol in this research. These product contribute to the benefits of the community to bring progress to it. Since fruit bearing trees are found every where we don’t have to waste enough money just to produce a new product. Realizing the situation at hand, the researcher thought of exploring locally available resources to be made into a primary commodity found in the market like vinegar. Thus, the researcher came out with their own version of Santol Vinegar.

Background of the study
The Santol tree is a fruit bearing tree. It is known to grow almost everywhere in tropical places. It grows by pollination and by seed. Its fruit is delicious and nutritious. And it can be a source of income for many Filipino.

The external pulp of the Santol fruit can be awfully inedible and harsh when the fruit is in an unripe but miraculously transforms itself into a sweet tasting fruit. The average of Santol fruits are bigger than a softball shape and the flesh and seeds were incredibly sweet/tart. The youthful fruits are candied. The ripen fruits have a vinous taste. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a...
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