PUTO PAO

Al-nizal S. Aming
BSCA-III
 Part I: Introduction

BACKGROUND OF THE STUDY

The rapid development the system in the country greatly affects culinary system in
which for example in the West, the local and regional cuisines have been modified and
new techniques such as freezing and processing foods as well as preservation
techniques like irradiation affects the taste of the regional cuisine. This scenario refers to
commercialization, industrialization, and technological advancement of as a whole.
Selene Chew on the other hand, stated that “local cultural heritage, services, local
spaces, community relations, and anything that can be made to create economic profit
become targets of commercialization nowadays. ”Because of these circumstances, the
focus of this study is to introduce a new type of rice delicacy here in Zamboanga City, this
paper also discussed if these can qualify to resolved the kids and teenagers taste of habit
like setting aside the vegetable in their food or doesn’t want any vegetables to be served
as their food., and to find ways on how to preserve these dishes for the next generation
despite of commercialization and industrialization in the city.
Zamboanga City, regarded as one of the city with a very rich history, could also be
regarded as one of the city with a very rich cuisine. According to Mr. Karlo Paolo R. Pates
“Definitely the entire trip on Zamboanga City satisfied my cravings for delicacies and local
specialties. I'm now eager to be back again”. According to Department of Tourism regional
director Mary June Bugante at the opening of “Savores.” “Tonight we bring you a wide
array of local cuisine, from spicy to sweet to flavorful and colorful — with each of the
dishes featuring the Spanish influence, Zambuangeño, Chinese-Chavacano fusion and
traditional Muslim cuisine.”
Mr. Guillermo “Ige” Ramos, a well-known food writer, graphic designer, said
“Zambuangeño cuisine is a point of pride for Zambuangeños - enjoyed just as it was in
the old days, perhaps only its manner of is cooking enhanced (or made quicker) with the
use of some modern innovations like the electric stove. But essentially, the ingredients
used and the preparation of each dish, remain the same - ensuring that a slice of the past
continues to be savored today.
Zambuangeño like to eat a variety of food. You will never miss finding exquisite
Filipino made dishes that are all comfy in taste. There’s the classic Lutong Bahay and
one should never forget to have a taste of all the native delicacies meticulously prepared
of the locals of each province. Some province in the Philippines boasts of their very own
kakanin, while most of these kakanins are widely sold in the markets, as well as in the
malls. Each of these treats symbolizes the bond and closeness of every Filipino Family.
Today delicacies are still popular to Filipinos, from its original taste, shapes and
recipe to new and improved delicacies of modern ages. Such delicacy like, Puto pao it is
a type of steamed mini buns made out of rice and/or all-purpose flour filled with sizzling
tuna, think of it as a cross between siopao and puto. This steamed cake is nearly like a
siopao but instead of using a yeast dough this uses an airy batter made of fluffed egg
whites with some aid from baking powder.
Puto are Filipino steamed rice cakes, traditionally made from slightly fermented
rice dough (galapong). It is eaten as is or as an accompaniment to a number of savoury
dishes (most notably, dinuguan). Puto is also an umbrella term for various kinds of
indigenous steamed cakes, including those made without rice. It is a sub-type of kakanin
(rice cakes).
Puto on the other hand has been existing for quite some time, I guess even earlier
than the Spanish colonization of the Philippines as the name suggests it. Puto was
derived from the Malay word puttu, which means “portioned”. Historically Malay was a
common language in the Philippines prior to the Spanish colonization, it was also the
language spoken by the aristocracy. From there puto variants started to emerge starting
form a humble white rice cake to many versions like puto bungbong, Puto maya, Puto
manapla, Puto lanson, Puto flan and this Puto pao to name some.
Siopao is a Filipino steamed bun with meat filling. It is a larger version of Chinese
dumplings. Traditionally, the two kinds of siopao are asado and bola-bola. Other kinds
can be made, and the fillings for siopao are limitless. It is a popular snack sold mostly by
bakeries and sidewalk vendors in the Philippines. There are different varieties based on
the filling: asado or bola-bola (a combination of pork, chicken, beef, shrimp or salted duck
egg). There is also a baked variety.
A unique variant from Siargao Island is the paowaw, a dessert bun which has a
filling of bukayo (sweetened shredded coconut meat) Asado siopao is made with pork or
beef cooked in soy sauce and seasonings. Bola-bola siopao is made with pork and
Chinese sausage, which are baked with egg and flour. The dough is made from rice flour.
Asado is the most popular kind, and can be found in the Philippines at both street vendors
and restaurants. The convenience of being able to eat this dish with one hand is part of
its appeal.
Alonso and Krajsic had said that food heritage often becomes an integral part of
people’s lives, accompanying them in their journey, evoking images, memories and pride.
Therefore, this study is deemed important because food heritage is a very important part
of a person’s, and particularly a place’s identity because it ignites pride among the locals.
Preservation of food heritage is vital as it also plays a role in the identity of the people
and of the place.
As commercialization, industrialization and technological advancement modernize
the country. The face of culinary in the country also adopting the changes. Chef around
the country became more creative in making and introducing new types of delicacies.
One of this is the puto pao. Just like the Filipinos puto pao is also a melting jar of two
different culture in which it represents the Filipinos and the Philippines itself.
OBJECTIVE

This project study will be conducted to determine the availability to establish a puto
pao in Zamboanga City. Particularly, seeks to answer the following question related to
the important aspects of the study. Marketing Aspect, Technical Aspect, Organizational,
Management Aspect, Financial Aspect and Socio-Economic Aspect.

SIGNIFICANCE OF THE STUDY

This project study will help interested businessmen and entreprenuers to

understand the importance of puto pao. The researchers intended to resolved the kids
and teenagers taste of habit like setting aside the vegetable in their food or doesn’t want
any vegetables to be served as their food.
At this point in time through puto pao as vegetable one of its main ingredient kids
and teenager will not resist for it is serve with new look.
However, the pripamary significant effect of the study assuming the project will be
implemented, its availability of nutritious and delicious vegetable in a puto pao.

SCOPE AND LIMITATION OF THE STUDY

The project study is limited on the determined evaluation and analysis in

stablishing a puto pao in Zamboanga City.
The researchers will propose on implementation on hygiene standards at the
forefront of the development . Likewise, this project study attempts to forecast market and
financial result based on data available, subject to economic and other environmental
factors.