27 % plagiarism paper

THE INNOVATION OF BANANA BLOSSOM AS A VEGGIE SIOMAI (Shumai)

INTRODUCTION

A. BACKGROUND OF THE STUDY

Siomai
A typical Chinese dumpling used in dim sum is called a shoumai (also written shui mai, siu mai,
shao mai, siew mai, shumai, or siomai). The Yuan Dynasty is when Shaomai first appeared, and
it is known as "pork and mushroom dumpling" because to its fluffy and floral top shape (1206-
1368).
The traditional siomai is always in style in yumcha because any components can be used as the
filler to accommodate various dietary requirements. Also, there is a rising demand for delicious,
nourishing, and practical food, which boosts the sale of frozen siomai. YumCha, which in
Cantonese literally translates to "tea drinking," is a little more active than the calm high tea
served in Europe. Yet, it's necessary to grasp the culture and dynamics of the teahouses if you're
a first-time visitor and want to really enjoy this authentic experience. You should also be
prepared to get lost in the crowded surroundings. YumCha developed from the basic roadside
booths that sold tea and other foods in Canton province, China, a southern region that has long
been the center of trade and business.

Dimsum is finest when it's freshly made, and savored while it's hot. In the past, servers had to
move around the restaurant with a large tray of dim sum, serving as they called out the items to
draw guests. Later, trollies were used to transport additional products, not just for efficiency but
also because they could be equipped with a bain-marie to keep food warm. Some even had a
small steamer for cooking hot meals like rice rolls (cheung fun). As a result, the current dim sum
carts that circulate about the teahouses emerged as the most distinctive and unforgettable aspect
of anyone's YumCha experience Siomai (shumai) dates its beginning to the Yuan period, almost
700 years ago. It was created in the northern parts of China, where it progressively gained
popularity before being praised in Canton and Hong Kong's teahouses. Siomai (shumai), a thin
wrap made from flour and hot water, is frequently filled with pork, shrimp, and mushrooms. It is
typically hand-shaped by chefs into cup-shapes with an open end that resembles a small flower,
and it is then steamed and served as the most popular dim sum in Hong Kong's teahouses.

Siomai and shumai are produced with various cultural traits throughout Southeast Asia. Consider
the Philippines, where siomai is frequently seen as a quickly available snack when you're hungry.
Typically served on the street in small plates with a drizzle of soy sauce and some calamansi,
siomai is a quick delight to eat on the go. For religious reasons, "siomay" is prepared and
consumed differently in Indonesia. First, it is made with somewhat thicker wonton wraps, stuffed
with fish rather than pork, and frequently served with a peanut sauce. However, they can also be
served without the wrapper like meatballs. Later, the dish became popular in other Asian
countries like Japan, Thailand, and the Philippines. In the Philippines, siomai is currently a well-
liked snack. It is frequently served fried or steamed with garlic or onion sauce. It is a staple of
Filipino cuisine and is served at many festivals and special events.
Banana blosoom (Musa acuminata colla)
In many Asian nations, including Sri Lanka, Malaysia, Indonesia, and the Philippines, banana
plant blossom (Musa acuminata Colla), a byproduct of banana farming, is frequently eaten as a
vegetable.

B. STATEMENT OF THE PROBLEM

The consumption of meat and meat products depends on socio-economic, ethical, and religious
considerations as well as on tradition. Meat and meat products are importatnt source of protein
for humans. For popular meat consumed worldwide is pig (15.8 kg per person per year), then
poultry (13.6 kg), beef(9.6 kg per person per year), and finally sheep and goat meat (1.9 kg per
person per year).(FAOSTAT,2014). Consumption varies both within and between nations. For
instance, consumption of pork is either none existent or verylow in Muslim nations, yet it might
approach 50kg/capita/year in natoins like Austria, Poland, Germany, and Luthiania. It is easy to
notice significant disparties in both quantity and kind of meat when looking at the distribution of
meat consumption by continent.

As human populations and incomes rise, meat consumption is rising yearly. This pattern, which
has severe adverse effects on the usage of land and water as well as environmental change, is
reviewed by Godfray et al. For low-income households, meat is a concentrated supply of
nutrients, but it also raises the risk of chronic illnesses like colon cancer and cardiovascular
disease. It is difficult to change people's meat consumption patterns; to do so, it is necessary to
uncover the intricate social elements that contribute to meat intake and to create treatments that
will be effective.

Meat is a good source of energy and some essential nutrientsalthough it is possible to obtain a
sufficient intake of these nutrients without eating meat if a wide variety of other foods is
available and consumed. In high-income Western countries, large prospective studies and meta-
analyses generally show that total mortality rates are modestly higher in participants who have
high intakes of red and processed meat. The strongest evidence of a specific adverse effect is the
increased risk of colorectal cancer with high intakes of processed meat. Because energy is lost at
every trophic level, meat creates more emissions per unit of energy than plant-based diets.
Within meat varieties, the production of ruminants typically results in higher emissions than that
of nonruminant mammals, and the production of poultry typically results in lower emissions than
that of mammals. The main source of methane, which has a lower environmental half-life than
CO2 but a relatively strong warming potential, is the production of meat. Although careful
management of grassland systems can help with carbon storage, the overall advantages are most
likely to be modest. Meat production in water-stressed places faces significant competition since
agriculture utilizes more freshwater than any other human activity and about a third of it is
needed for livestock.