Chapter 1

The Problem and its background

Introduction

The food and drink industry is the EU's biggest manufacturing sector in terms of

jobs and value added. It’s also an asset in trade with non-EU countries. The EU boasts an

important trade surplus in trade in food and EU food specialities are well appreciated

overseas. In the last 10 years, EU food and drink exports have doubled, reaching over EUR

90 Billion and contributing to a positive balance of almost EUR 30 Billion.

Competitiveness of the European food industry The EU food and drink industry is

generally competitive on a global scale and produces high quality, healthy and safe food.

Still, in recent years, the sector is facing a decrease in its relative competitiveness compared

to other world food producers, mostly in terms of slower growth in labour productivity and

added value. Certain problems have been observed in the functioning of the EU food supply

chain linked to transparency, sub-optimal business-to-business relationships, a lack of

attractiveness for skilled workers and low market integration across EU countries.

According to Statistics Canada, the food and beverage sector comprises

“establishments primarily engaged in preparing meals, snacks and beverages, to customer

order, for immediate consumption on and off the premises” (Government of Canada, 2012).

This sector is commonly known to tourism professionals by its initials as F&B.

The food and beverage sector grew out of simple origins: as people travelled from

their homes, going about their business, they often had a need or desire to eat or drink.

Others were encouraged to meet this demand by supplying food and drink. As the interests

of the public became more diverse, so too did the offerings of the food and beverage sector.
 2014, Canadian food and beverage businesses accounted for 1.1 million employees

and more than 88,000 locations across the country with an estimated $71 billion in sales,

representing around 4% of the country’s overall economic activity.

Many students are familiar with the sector through their workplace, because

Canada’s restaurants provide one in every five youth jobs in the country — with 22% of

Canadians starting their career in a restaurant or foodservice business. Furthermore, going

out to a restaurant is the number one preferred activity for spending time with family and

friends (Restaurants Canada, 2014a).

Food and culture are virtually indistinguishable in the Philippines, where the

average person eats five meals daily. Eating is an important time for Filipinos to come

together over a table full of food, whether home-cooked or at one of the country’s many

eateries. Visitors to the Philippines will rarely be at a loss for an eclectic mix of food and

beverages, including local dishes that can only be found on the islands.

Based on the final results of the 2009 Survey of Tourism Establishments in the

Philippines (STEP) conducted nationwide, the Philippines had a total of 13,120

establishments engaged in Food and Beverage Service Activities. Restaurants, cafes and

fast food centers comprised the biggest number with 10,282 or 78.4 percent of the total.

Refreshment stands, kiosks and counters ranked second with 1,997 (15.2%). Other eating

and drinking places, n.e.c., on the other hand, recorded the lowest number of establishments

with only 7. See Figure 1 for the percent distribution of Food and Beverage Service

Activities establishments by industry sub-class.

 The fruit contains the hypo-glycemic principle charantin, which is used to treat

diabetes. Bitter gourd is profitable when grown in small or large scale either in lowland or

upland rice-based areas.

Bitter gourd, which is known in the Philippines as ampalaya, is an annual plant that

is native in this country. It is botanically known as Momordica charantia L. It can be grown

anytime of the year for its edible shoots and fruits and offers a good supply of vitamins and

minerals. The fruit contains the hypo-glycemic principle charantin, which is used to treat

diabetes. Bitter gourd is profitable when grown in small or large scale either in lowland or

upland rice-based areas.

Bitter melon is especially rich in vitamin C, an important micronutrient involved in

disease prevention, bone formation, and wound healing.It’s also high in vitamin A, a fat-

soluble vitamin that promotes skin health and proper vision.

It provides folate, which is essential for growth and development, as well as smaller

amounts of potassium, zinc, and iron.Bitter melon is a good source of catechin, gallic acid,

epicatechin, and chlorogenic acid, too — powerful antioxidant compounds that can help

protect your cells against damage.Plus, it’s low in calories yet high in fiber — fulfilling

approximately 8% of your daily fiber needs in a single one-cup (94-gram) serving.

The value of conducting this study is to develop pastillas that are mixed with bitter

gord leaves that will help us increase the nutritional value of our body, especially to the

kids or teens that dont like the bitter taste foods.

 One of the purpose on why we’ve conducted this study is because we want to help

people who don’t like the taste of bitter gord, we want to them to conquer that kind of

attitude and let them enjoy the food that they don;t want by mixing the bitter gord on the

pastillas. The product will help them enjoy the food and at the same time it will give health

benefits towards their body.

Statement of the Objective

The primary object of this is to develop and evaluate a pastillas mixed with

bittergourd leaves. Specifically it seeks to achieve of the following;

1. Describe the pastillas as to its:

1.1 ingredients; and

1.2 procedures

2. Evaluate the product in terms of:

3.1 taste;

3.2 texture;

3.3 appearance; and

3.4 nutritional values

3. Describe the product in term of its:

2.1 strength;

2.2 weaknesses;

2.3 opportunities; and

2.4 threats
4. Provide implications of the study to Food and Beverages.

Significance of the study

This study aimed to develop and evaluate a pastillas mixed with Bitter gord

(Ampalaya), hence, the following are the potential beneficiaries of the present study:

To the Administrator. This study may help the school head or principal to use the

pastillas as one of the menu in the canteen because of its nutritional value and great taste.

To the Learners. This study may provide a wide range of scenario about the

Development and Validation of Bitter gord pastillas.

To the Parents. This study nay help the parents in serving their children a great

and healthy food.

To the Teachers. This study may help the teachers in making their own version of

Bitter gord pastillas. They can also teach the recipe to their own students and make another

version of pastillas.

To the Business Owners. This study may help them in making their own version

of Bitter gord pastillas and serve their customers great and healthy food.

To the Future Researchers. The study could help them to improve the Bitter gord

pastillas as a reference data in conduction a new research. This may serve as a reference or

a basis for a new study.

Scope and Delimitation

The study will be focus on describing and evaluating a Pastillas Mixed with Bitter

Gord (Ampalaya) Leaves. Initially, the researchers will be described the pastillas in terms

of its ingredients and procedures necessary to prepare. Through the help of experts in the
field, the pastillas will be evaluated in terms of its taste, texture, appearance and nutrional

value. Subsequently, the product will also describe as to its strength, weakness,

opportunities, and threats. Lastly implication of the study to Food & Beverage will be

provide based from the findings.

Defenition of Terms

The following terminologies are conceptually and or operationally defined in light

of the study.

Appearance. In this study, iy is how the Bitter Gord Pastillas. The visual appeal of

the Bitter Gord Pastillas.

Bitter Gord (Ampalaya). Is used in both food preparation and alternative

medicines (Google 2019).

Development. In this study,it is considered the preliminary step in the Bitter gord

pastillas production, thus it involves a number of steps that must be completed before the

product can be introduced to the market.

Evaluation. In this study, it is the measure, analysis and interpretation of the taste,

texture, appearance and nutritive value of Bitter Gord.

Ingredients. It refers to the foods or substances that are combined to make dishes.

Nutritional Value. This is an indication of the contribution of a food to the nutrient

content of the diet. This value depends on tha quantity of a food which is digested and

absorbed and the amounts of the essential nutrients.

 Opportunities. External factors that may contribute to your organization and can

build up your strengths.

Pastillas. A type of Moroccan meat pie, typically filled with spiced pigeon meat

and apricots and having a sugared crust (Google 2019).

Procedures. In this study, it refers to the set of sequence of the steps followed to

create a Bitter gord pastillas.

Strength. Areas you do well or advantages of your organization.

Taste. It refers to the sensation of flavor perceived in the mouth and throat on

contact with a substance.

Texture. It refers to the feel, appearance, or consistenct of a surface or a substance.

Skin texture and tone.

Threats. Potential problems/risks caused by external factors that your organization

may face.

Weaknesses. Areas to be improved.

Development and Evaluation of Pastillas: Pastillas mixed with Bitter Melon Leaves

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A Thesis Presented to
The Faculty of Senior High School Department
Technical Vocational Livelihood
Tarlac National High School - Annex

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In Partial Fulfillment
Of the Requirments for the
Practical Research II Sucject
Innovation

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CHAVEZ, IRISH S.
CONCEPCION, MARY ALLYSON
JIMENEZ, ROM CHRISTIAN A.
MANGUNE, ELLA MAE P.
MANABAT, JENNY A.