BACKGROUND OF THE STUDY

Along with the heightening of population around the world, food wastage became a global concern
having its influence transpire on even bigger problems. “Food waste is any food and inedible parts of
food, remove from the food supply chain to be recovered or disposed (including composed, crops
ploughed in/not harvested, anaerobic digestion, bio-energy production, co-generation, incineration,
disposal to sewer, landfill or discarded to sea) “EU FUSIONS. “FOOD WASTE DEFINITION” 2016

Leading the researcher to conduct a research, focusing on onion skin as the subject, considering onions
are common to people since it comprises of numerous nutrients and its essentialities as a food ingredient.
On the other hand, Onions are one of the commonly wasted commodities.

Nearly 3 to 4 million tons (mt) of onions are wasted every year due to lack of adequate storage facilities.
furthermore, million tons of onions are being produced each year and the rest that did not reach the
consumers get wasted due to lack of storages and cold chains. In the case of a cold climate caused by
unseasonal rain, shortage in storages will cause onions to be wasted because onions need to be put in dry
places after harvest. “3-4 million tons of onions wasted each year due to poor storage” (2015)

The outer skins of onion and garlic provide an excellent source of vitamins A, C, E, and numerous
antioxidants. The skins of onions are also a rich source of flavonoids, particularly quercetin, a potent
antioxidant and anti-inflammatory. (Farmer’s Almanac, by Natalie LaVolpe, February 26, 2018)

Performing this study might potentially result on another convenient way to consume and make use of
reserve onion peels, which then can help significantly on the concern of food waste globally.

OBJECTIVE
The researcher aims to produce a paste like product or condiment by using onion skin or epidermis,
having it taste good enough to be practiced widely among households while maintaining the flavonoids
and other nutrients it possesses
SIGNIFICANCE OF THE STUDY
This study is significant for all of us, since we're typical consumers who aren't aware of the arising
problem about food waste. This study is pertained to convey awareness to everyone, that someday people
should hold more importance of what they eat or what they have got in their dinner tables. Since most of
those disposed foods are perfectly fine for consuming, they mustn't end up in landfills to be rotten as time
pass.
Statement of the problem

The heightening of food waste, which then became a global concern having its influence transpire on
even bigger problems. Concentrating to onion skins since it’s one of the most wasted goods according to
various research.

Materials to be used:
20-22 onion-worth of cleansed onion skins
1-2 cloves of garlic
1 piece of ginger
2-3 tablespoon of water
2-3 tablespoon of turmeric powder
1 tablespoon of kosher salt (or simply table salt)
2 tablespoons of sugar (optional)
Blender (mortar and pestle can be used alternatively)
Airtight container (ice cube tray can be used alternatively)
Procedure to be conducted:
First off, gather the basic ingredients which will be 20-22 onion-worth of onion skins (make sure that
they are rinsed thoroughly or cleansed), 1-2 cloves of garlic and a ginger. Finely chop the dry ingredients
and place them inside your blender. Add at least 2-3 tablespoon of water to make the out coming texture
paste-like. Blend the ingredients for at least 3-5 minutes (can be varied depending on the type of the
blender) once you have that smooth blend of onions or a rough paste-like texture, the product is done.
Next, consider adding 2-3 tablespoon of turmeric powder for stabilization as well as to preserve the
natural color of the onion. After that, put in 2 tablespoons of sugar for a little hint of sweetness, also, you
can add 1 tablespoon of kosher salt if you want the condiment to be salty. Lastly, place the condiment
inside an airtight container for storage (ice cube trays can also act as a storage system, if used, the ice
cube trays containing the product should be placed inside a fridge for preservation).
Data Collection
Given that the onion skin naturally contains flavonoids, and the turmeric powder acting as a
stabilizer as well as a binder of the flavonoid to the onion skin throughout the process of making the
condiment, the researchers decided to set their parameter in whether the typical consumers will approve
the flavor of the resulting product. The generated data will be collected through a simple random
sampling of consumers.
Data Analysis
The researcher will use qualitative approach. In a manner of constructing an onion condiment
which is still above the mass standard in terms of its taste to be eaten alongside other dishes. The product
will be judged based on the overall evaluation result.