Acceptability of Gumamela Hibiscus Rosa Sinensis

Republic of the Philippines
Iloilo Science and Technology University

Burgos St., La Paz, Iloilo City, 5000 Philippines
Trunkline: (+6333) 320-7190 | Telefax: (+6333) 329-4274
https://www.isatu.edu.ph/
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ACCEPTABILITY OF GUMAMELA (Hibiscus Rosa –Sinensis)
ICE CREAM
A Thesis Presented to the
Hospitality and Business Management Department
La Paz, Iloilo City
In Partial Fulfillment
Of the Requirements for the Degree of
Bachelor of Science in Hospitality Management
by:
Balbon, Edwin Jr. B.
Corpuz, Mary Princess Rose N.
Doronila, Francis Kyle
Dy, John Mark

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CHAPTER 1
INTRODUCTION
Background of the Study
. Gumamela plant is abundant here in Philippines. As a researcher, people in our
community are letting gumamela flower just fall on the ground after the flower blooms.
Making gumamela petals as an ice cream will make us think and realize that aside from
being a plant and a very decorative flower, it can also be used as a main ingredient for
making ice cream.
Common hibiscus is used to treat coughs by placing extracts from the plant in the
patient's bath or in water used for steam inhalations. Gumamela Hibiscus rosa is often
combined with other herbs to make cough syrup. Many cultures drink hibiscus rosa tea
for its medicinal properties.
Most ornamental plants are rich in vitamins and minerals, according to Prof.
Gregorio Lugod and Dr. Ludivina de Padua of the University of the Philippines-Los
Baños (UPLB) Department of Botany, who International Journal jointly conducted a
study on the nutritional properties and uses as a food of these species of plants. The study
cited as an example gumamela which is very common in many gardens and its flowers
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used to adorn tabletops or girls’ hair. Unknown to many, the flowers and leaves of this
shrub can be eaten as food that provides the human body with starch, glycogen, calcium
oxalate, sulfur, and peptic substances to prevent colds, cancer, and an ulcer (Calleja,
2015).
That is why it is important to research and study ways in order to further know the
useful purposes of the said flower to our community. Moreover, people tend to not care
about the plants that are useful not just in terms of decorating but also when they are
actually edible. That is why this study aims to produce ice cream using gumamela
flowers as additive.
Statement of the Problem
This study aims to develop ice cream enhance with gumamela flavor. Specifically,
this study seeks to answers to the following questions.
1. What is the level of acceptability of gumamela as ice cream flavor in terms of
appearance, aroma, taste, texture and general acceptability.?
2. Is there any significant difference in the level of acceptability of gumamela ice cream
in terms of appearance, aroma, and taste?
3. What is the cost of gumamela as ice cream flavored?

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Hypothesis
The null hypothesis of this study states that there is no significant difference in the
level of acceptability of gumamela ice cream in terms of appearance, aroma, taste,
and texture?
Theoretical Framework
This study will be anchored on the concept of Product Development. Product
Development can be considered as activities that aim to bring new products to the
market. Innovation management literature usually defines new product development sub-
process of innovation, as new products can be considered as the outputs of innovation
process (Gillis, 2023).
From this point of view, the development of new products will be simply
transforming business opportunities into tangible products, whereas managing innovation
concerns that have to be in place so that the company has an opportunity to develop these
new products.
Gumamela’s flower, leaves and roots are used as herbal medicine, it’s an all way
in utilization. Its common medicinal characteristics are expectorant, diuretic, emollient,
anti-infectious, anti-inflammatory, antibacterial, antipyretic, anodyne, and refrigerant.

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Following the different treatments in the preparation of gumamela ice cream the
product that is compose of gumamela as the main ingredients made a new sense.
In this study, the researchers will use 2 different varieties cite the most applicable
variety of gumamela(Hibiscus rosa sinensis, Hibiscus lilliflorus) in 3 different
treatments: 75 grams gumamela, 50 grams gumamela, and 25 grams gumamela to
differentiate its acceptability as additive in ice cream. This study investigates the different
processes in the preparation of gumamela as ice cream flavor.
Ang kadamuon or aboundant sang gumamela kg ratio sang iya variet.
Add resources of varities
Conceptual Framework
The study of this product includes input, process, and output of the product.
Within this is the process of how to gain information of the acceptability of the
gumamela as ice cream flavor, along with how it’s made and what materials are needed.
INPUT PROCESS
Gumamela
OUTPUT
Chilled All-purpose Level of acceptability of
Cream Preparations of the product as to
Gumamela ice cream appearance, aroma, taste,
Vanilla Extract using different varieties texture, and general
acceptability.
Condensed Milk Hibiscus rosa-sinensis
Gumamela Syrup Hibiscus lilliflorus
Cost of the most
And Gumamela Petal bits Cost Analysis acceptable gumamela ice
Tools, utensils need in cream
making gumamela ice
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FEEDBACK
Figure 1: Schematic diagram illustrating the framework of the study
This figure shows the conceptual framework of the study. The input contained
the ingredients and tools, equipment, utensils that will use in making the innovation of
the product. The process shows how the product will be innovated, evaluated, and
analyzed. The output contained the finished product and the identified level of
acceptability.
Significance of study
The output of the study is most beneficial to the following:
Consumer This study can give them can explore new product they know.
Local Entrepreneur This study would help the local entrepreneurs by giving ideas in
creating a product that came from the plant and make into another product. They can use
this as their way to start a business that would help promote local products.
HBM Faculty. This study will help to know about the new ideas and importances of
gumamela flower.
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HBM Students. This study will give the students (future researchers) to have an idea and
to innovate new products using gumamela flowers.
Future Researchers This study could be a reference for future studies that will be
conducted by future researchers. This could bring enough interest to them to investigate
more on Gumamela. These future researchers could be interested in investing time,
money and effort researching the vegetable.
Definition of Terms
To further understand the contents of this research paper, the following terms are
defined conceptually and operationally.
Appearance. Outward or visible aspect of a person or thing. In this study, the term is
used to refer to the appearance of the product which is the Gumamela Ice Cream.
(Vocabulary.com, 2019).
In this study, appearance refers to the actual color of the ice cream
appearance and color of the product.
Aroma. A distinctive, pervasive, and usually pleasant or savory smell. In this study,
aroma refers to the smell of gumamela ice cream. (Merriam –Webster, 2019).
In this study, aroma is the scent or smell of the finished product which is
determined through the scene of smell?

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Gumamela. is a flower used in many places around the world for herbal medicinal
purposes? Also known as the hibiscus, China rose or shoe flower, the gumamela is used
as an expectorant, diuretic, anti-infectious, anti-inflammatory, and more. (Reference,
2019) orgin of gumamela, define gumamela.
Ice cream. is a very cold sweet food that is made from frozen cream or a substance like
cream and has a flavor such as vanilla, chocolate, or strawberry. (Variable Noun; Collins
English Dictionary, 2019).
In this study ice cream is the main product for this study.
Taste. The objective of the sweet, sour, bitter, salty, or umami quality of a dissolved
substance as perceived by the sense of taste. (Merriam –Webster, 2019)
In this study, taste refers to flavor of gumamela ice cream
Texture refers to the measure of the variation of surface, quantifying properties
such as smoothness, coarseness and regularity (Elkins et al, 2006).
In this study, texture refers to the softness and thickness of gumamela
flower.
Scope and Limitation
This study is limited to testing the gumamela flavor cream. The respondents of the
study will be the twenty-five (25) students of HM students and five (5) Faculty Teachers
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for the pilot test. This study will use a survey question to determine the acceptability of
Gumamela Ice Cream indicating the following criteria, flavor, appearance, texture,
aroma, color, and general acceptability.
This study aims to determine the acceptability of gumamela ice cream. The 30
respondents it composes of twenty-five (25) hospitality management students and five (5)
HM faculty of Iloilo Science and Technology University and will be chosen purposively.
This study will be conducted this academic year 2023-2024. To gather the data a five (5)
point hedonic scale used as an instrument. To analyze data, descriptive and inferential
statistical tools will be used.

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Chapter ll
Review of Related Literature and Studies
Gumamela
History
Hibiscus rosa-sinensis was first discovered in China or perhaps India. Botanists are not
really certain, since no wild stands of Hibiscus rosa-sinensis have been found growing
anywhere. Wherever it originated, it was brought back to Europe by explorers in the
1700s. Carl Linnaeus, who gave us the Latin based taxonomy of plants that became the
standard, collected at least one specimen of Hibiscus rosa-sinensis and gave it that name
in 1753 when he released his famous books, "Species Plantarum" (Species of Plants). He
described a red double flower in that first naming of hibiscus.
Types/Kinds/Varieties
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Hibiscus rosa-sinensis: This one is a little confusing because
you will often see the entire group of ornamental, tropical
hibiscus that are so common in the southern US referred to as
named varieties of Hibiscus rosa-sinensis.
Hibiscus lilliflorus: This species of hibiscus is native to the
Mascarene Islands off the east coast of Africa. One of these
islands, Mauritius, has been an important seaport for
centuries. Back in the 1700s and 1800s it was a major
stopping point for ships sailing around the southern tip of
Africa on their way to or from India and China. Mauritius was controlled by several
European countries at different times in its history, but during the English rule in the
1800s, it was discovered that Hibiscus lilliflorus, native to Mauritius, could be cross-
pollinated with Hibiscus rosa-sinensis and new, fertile hybrids
would result.
Hibiscus schizopetalus: This species was discovered on
Madagascar, a large island located between Mauritius and the
east coast of Africa. Since its discovery, the unique flowers

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have caused this species to become highly desired by plant collectors, and it is now found
in private and public gardens around the world. Schizopetalus means "split petals" and
describes the unique and delicate look of the flowers of this hibiscus.
Hibiscus fragilis: This species was also discovered on the
island of Mauritius, but is almost extinct in the wild. Only a
few dozen plants of it are known to still be growing on the
island, but botanical gardens such as the Kew Gardens in
England have made efforts to save it from extinction. HVH has obtained seeds of
Hibiscus fragilis and plans to offer this rare species starting in 2010. The flowers are red
singles, and the bush seems so far to be slow growing and sturdy. We will have more to
say about this endangered species as our own plants of it grow and mature.
Hibiscus genevieve: This is the third species of hibiscus to be discovered on Mauritius.
It is said to have pink single flowers, but we have so far been unable to obtain seeds of a
plant of this species. If we do we will have more to say about it.

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Hibiscus arnottianus: This species was discovered all the
way around the world from Africa, growing on the Hawaiian
Islands. The flowers are white, and the bush is well branched
though less tall and upright than the African hibiscus species.
Once Hibiscus arnottianus was spread among the various
islands, the species formed various sub-species as they evolved on the separate islands.
These sub-species, though very similar, vary slightly one from the other. Today it is
rather difficult to determine if one has a particular sub-species, so many are collected,
traded or sold as Hibiscus arnottianus without making the distinction.
Hibiscus storckii: This species was discovered and named by a
botanist visiting the island of Fiji back in the 1800s. Expeditions
to the island since then have not located any surviving examples
of this species of hibiscus still growing on Fiji. The flowers are
light pink, and the bush is said to be small with cascading
branches. Kew Botanical Gardens in England received cuttings of this species directly
from the botanist who discovered it and fortunately has been able to grow it continually
ever since.
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Hibiscus kokio: This species is another that was discovered
growing in the Hawaiian Islands. It is a smaller, less vigorous
hibiscus, making small red flowers. We doubt that this species
has played much of a role in the development of the modern
ornamental hibiscus, but are still researching this question.
(Hidden Valley Nature Arts. 2022)
Benefits
Hibiscus is high in antioxidants and offers many potential benefits. In particular, it may
help promote weight loss, reduce the growth of bacteria and cancer cells, and support the
health of the heart and liver .
Benefits of Red Gumamela

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Nutritive Value
How to harvest
How to prepare
2-3 sample of recipes
The origins of ice cream can be traced back to at least the 4th century B.C. Early
references include the Roman emperor Nero (A.D. 37-68) who ordered ice to bring from
the mountains and combined it with fruit toppings, and King Tang (A.D. 618-17 of
Shang, China had a method of creating ice and milk concoctions. Ice cream was likely
brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices
evolved and serve in fashionable Italian and French royal courts (Bellis, 2017).
In the early 1800s, there were no accepted rules about how to flavor, prepare, or
even serve ice cream other than the fact it had to be done rather quickly. An absence of
mechanical refrigeration meant that chefs rely on ice houses where large chunks of ice
were stored and elaborate hand-cranked machines in order to dish out the good stuff.
Enjoying ice cream was an event normally only enjoyed by society’s elite (Rossen,
2017).
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Sorbetes are still made in the Philippines today thanks to the sorbeteros who
peddle the ice cream in the streets. The sorbetero’s carts are distinctly decorated like a
Philippine jeepney, while three ice cream flavors are stored inside three metal canisters.
Blocks of ice keep the sorbets frozen. Popular flavors of dirty ice cream include avocado,
melon, strawberry, cookies and cream, chocolate, and cheese. Now coconut milk is also
used to give the sorbetes their creaminess. Sorbetes is scooped and served in sugar cones
or in between bread buns (Ylaya, 2016).
In a discovery that will give nutritionists the shivers, a Japanese scientist has
discovered that consuming ice cream improves a person’s alertness and mental
performance. Yoshihiko Koga, a professor at Tokyo’s Kyorin University, has carried out
a series of clinical trials in which test subjects were required to eat ice cream immediately
after waking up. The eating ice cream the same ‘’pleasure spots’’ of the brain that are lit
up by winning money are listening to a favorite piece of music (Ryall and Rothwell,
2016).
Gumamela is not just a blossom of beauty but a possible ingredient for good
health. A study conducted by Davao Medical School Foundation revealed that the
Gumamela flower (Hibiscus rosa-sinensisis) contains ingredients that maybe used to
prevent cancer, by inhibiting the mutation of cancer cells in the human body. Cancer is a
result of genetic mutation when our bodies are exposed to carcinogens (cancer-causing
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substances). A single abnormal cell will grow, leading to multiple mutations to form
tumors. Tumor cells eventually invade and destroy normal cells. In the laboratory
experiments (Modified Ames Salmonella Assay), the researchers tested the anti-
mutagenic properties or the ability to control mutation of gumamela flower extracts to the
growth of mutant salmonella bacteria. They compared effects to Mytomycin C, a
standard mutagen (positive control), and mineral water as the negative control. Results
showed that gumamela extracts significantly decreased the growth (mutation) of
salmonella compared to Mytomycin C and mineral water. In fact, the study highlighted
that even with the presence of mutagen (agent that promotes mutation), gumamela
extracts have successfully halted the bacteria’s growth in most of the trials conducted.
According to the study, these effects may be attributed to the active ingredients in
gumamela such as flavonoids and proanthocyanins, the phytochemical components that
act as powerful antioxidants and free radical scavengers. Proanthocyanins trap hydroxyl,
lipid peroxides, and other damaging free radicals and stimulate cells to produce
detoxifying enzymes. Meanwhile, the flavonoid is one of the few free radical scavengers
that protect the body against fat and water-soluble free radicals. With these findings,
researchers claimed that gumamela is a potential natural resource that can prevent the
development of cancer cell in the human body (PCHRD, 2013).
Ice Cream
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History
Types/Kinds/Varieties
Benefits
Nutritive Value
How to prepare
2-3 sample of recipes
Related Studies
In conducting the preparation for the acceptability of Gumamela Ice Cream the
researchers found studies directly related to this. The information gathered ideas and
concepts from the project and report that showed some degree relevant to the study is
stated below.
The research study was conducted to find the feasibility of the gumamela flowers
as flavoring for ice cream. The presence of nutritional components in gumamela petals
led the researcher to utilize it as a flavoring for one of the most favorite desserts of young
and old alike. It aimed to find an alternative ingredient that would be beneficial to the
health of the people and would be acceptable as to its appearance, taste, texture, and
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aroma. After the processes of preparing, cooking, mixing, blending, and freezing the
gumamela ice cream, the researcher conducted a taste test. The experimental gumamela
ice cream was labeled as A and a branded ice cream was labeled as B. Twenty-eight (28)
respondents graded the A and B on a scale of 1 to 5 wherein 1 is the lowest and 5 is the
highest. The results were tabulated and a t-test for two independent samples was used to
determine if there is a significant difference between the experimental product and the
branded ice cream in terms of the given parameters. Results showed that there is no
significant difference between the experimental and the branded ice cream (Casanova,
2011).
As we all know gumamela plant is abundant here in the Philippines. It grows
anywhere and everywhere in our community. So, as a researcher, as I can see in our
community, people are letting gumamela flowers fall on the ground after the flower
blooms. So, as I am concerned, I decided to study and use the gumamela flower and
make it into a shake. Making gumamela petals as a shake will make us think and realize
that aside from being a plant and a very decorative flower, it can also use as a main
ingredient for making a shake. Common hibiscus is used to treat coughs by placing
extracts from the plant in the patient's bath or in water used for steam inhalations.
Hibiscus is often combined with other herbs to make cough syrup. Now, as I am concern,
I made a thought to make gumamela petals as a shake to make it more useful to people
than letting it fell on the ground and seeing it useless. In this study, I want to exclude the
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feasibility of gumamela petals as shake. As a researcher, what makes me have difficulty
on this study is on how people will accept my study despites of what they have known
about gumamela. Wash the gumamela flowers after collecting it on its plant. Separate the
petals from its flowers. Put the washed petals to the blender and start blending it. But
before blending it, you must assure that the petals you put into the blender is enough to
make a delicious shake. Put enough water the petals blend easily. After blending it, put
the condensed milk and be assure that the condensed is enough to make the shake
yummy. After it, put enough teaspoon of sugar to have better taste. Put the ice cubes or
the crashed ice to make the shake cold and tasty. After tasting it, put the finished product
on a clean bottle or in a pitcher. Based on the trials conducted, here are some of the
descriptive results that are discussed by the researcher. On the first trial, based on the
survey, the odor and the taste of the shake is on rank 2 w/c is good. Only the odor of the
shake is on the rank 3 w/c needs improvement. On the second trial, the average rank of
the odor, color, taste of the shake is on rank 2 w/c is good (Investigatory blog-Nessy,
2009).
Studies have revealed that craving for ice cream - or – anything sweet – could
help after mood swings. In addition, according to health.com, the reason behind the
craving is often associated with long-term patterns such as our childhood sweet memories
– like when mom gives us cookies or rewarded for doing well with an ice cream fix.
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Although the downside of eating these sweets could lead to Diabetes, you can still enjoy
them by trying these artisanal ice cream made by Fog City Creamy. (Manahan, 2016)
Students Cassidy Cowger mixes liquid nitrogen with other ice cream ingredients.
This was the winning combination for Jordan Comish of highland and Matt Vanguten of
East Peoria during an ice cream-making contest Friday afternoon in Millikin University’s
Leighty-Tabor Science Center. Ice cream making was part of the workshop for chemistry
majors, and because of cooling agent was liquid nitrogen rather than ice, the process
required taking safely precautions, such as wearing goggles. (Churchill, 2015)
Synthesis/Summary
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CHAPTER III
METHODOLOGY
Research Design
Participants of the Study
Data Gathering Instruments
Data Gathering Procedures
This study is divided into four (4) phases. Phase I: Preparation of tools, utensils and
equipment needed in making Banana Blossom fish ball filler, Phase II: Processing
of making banana blossom fish ball filler, Phase III: Standardization of the recipe,
Phase IV: Costing of the acceptable fish ball filler., Phase V: Evaluation of the
Product.
Data Analysis Procedure

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This chapter presents the research design, locale of the study, and respondents of
the study, research instruments, and data collection procedure, measurement of variables
and analysis of data.
Materials and Equipment
1. Casserole pot
2. Electric Mixer
3. Wooden Spoon
4. Stove
5. Chopping Board
6. Mixing Bowl
7. Knives
Procedure
The following are steps for creating the Gumamela Flavored Ice Cream
1. Wash the Gumamela Flowers in running water.
2. Remove the petals.

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3. Using an electric mixer, combine the chilled all-purpose cream and condensed milk in
a mixing bowl. 4. Mix the product with the gumamela syrup.
5. Check the consistency of the product then sprinkle it with cut gumamela bits
6. Place it in a container and leave it in the refrigerator.
7. Wait for the gumamela ice cream to be frozen.
Gumamela Petal syrup:
Put a considerable amount of sugar in a pot, specifically not more than 750 grams,
you might not need too much sugar as gumamela flowers are naturally sweet. Next step is
to boil 1 liter of water until a right consistency of syrup is met. After heating, remove the
syrup to let cool, then put 100 grams of gumamela petals and cover for 5 – 8 hours.
Lastly, fill with gumamela syrup some small tight containers, or small empty bottles then
place them in the refrigerator.
Gumamela Bits:
To add more gumamela flavors to the ice cream, cut tiny bits of gumamela petals
– around .01 cms. or 1 mm. Sprinkle the bits to the ice cream before freezing it in the
refrigerator.
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Research Design
This research study was conducted to find the feasibility of the gumamela flower
as flavoring for ice cream. The presence of nutritional components in gumamela petals
led the research to utilize it as flavoring to one of the most favorite desserts of young and
old alike.
Respondents of the study
The researcher considered the third-year students of Iloilo Science and
Technology University. They were the chosen respondents because their course has to do
with food tasting. In addition to this, Gumamela Flavored ice cream is not only for food
it also to have a good health benefit that we eat.
Research Instrument
A questionnaire was used in gathering data. The questionnaire has 5 parts. The
questionnaire consisted of items that determined the flavor, appearance, texture, aroma,
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and color of the final output of product that we perform. The study was conduct at the
Iloilo Science and Technology University since the chosen respondents are students and
faculty teachers at the University.
Data Gathering Procedures
The researcher personally administered the research instruments to the
respondents. They conferred and discussed the significance of the study and accomplish
the distribution of the instrument properly.
The respondents were given 15 minutes to accomplish the form to prevent them
from giving hasty response. The researcher went from one section to another on
collecting the accomplished questionnaire.
After the questionnaire have been accomplished, the result was tallied and
tabulated. These data became the bases of analysis and interpretation.

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REFERENCES
ADSU (2023), Gumamela https://www.coursehero.com/file/47945501/CHAPTER-
1docx/
Gillis, A. (2023) What is product development?
https://www.techtarget.com/searchcio/definition/product-development-or-new-product-
development-
Hidden Valley Nature Arts(2022), History of Hibiscus
https://www.hiddenvalleyhibiscus.com/history/earlyhistory.htm
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Republic of the Philippines

Iloilo Science and Technology University

ACCEPTABILITY OF GUMAMELA (Hibiscus Rosa –Sinensis)

A Thesis Presented to the

Hospitality and Business Management Department

Iloilo Science and Technology University

La Paz, Iloilo City

Of the Requirements for the Degree of

Bachelor of Science in Hospitality Management

Balbon, Edwin Jr. B.

Corpuz, Mary Princess Rose N.

Doronila, Francis Kyle

Dy, John Mark

Background of the Study

. Gumamela plant is abundant here in Philippines. As a researcher, people in our

making ice cream.

for its medicinal properties.

Baños (UPLB) Department of Botany, who International Journal jointly conducted a

Statement of the Problem

this study seeks to answers to the following questions.

1. What is the level of acceptability of gumamela as ice cream flavor in terms of

appearance, aroma, taste, texture and general acceptability.?

in terms of appearance, aroma, and taste?

3. What is the cost of gumamela as ice cream flavored?

level of acceptability of gumamela ice cream in terms of appearance, aroma, taste,

This study will be anchored on the concept of Product Development. Product

process of innovation, as new products can be considered as the outputs of innovation

process (Gillis, 2023).

transforming business opportunities into tangible products, whereas managing innovation

in utilization. Its common medicinal characteristics are expectorant, diuretic, emollient,

anti-infectious, anti-inflammatory, antibacterial, antipyretic, anodyne, and refrigerant.

Figure 1: Schematic diagram illustrating the framework of the study

The output of the study is most beneficial to the following:

to innovate new products using gumamela flowers.

more on Gumamela. These future researchers could be interested in investing time,

money and effort researching the vegetable.

defined conceptually and operationally.

appearance and color of the product.

determined through the scene of smell?

as an expectorant, diuretic, anti-infectious, anti-inflammatory, and more. (Reference,

2019) orgin of gumamela, define gumamela.

English Dictionary, 2019).

substance as perceived by the sense of taste. (Merriam –Webster, 2019)

In this study, taste refers to flavor of gumamela ice cream

Texture refers to the measure of the variation of surface, quantifying properties

such as smoothness, coarseness and regularity (Elkins et al, 2006).

In this study, texture refers to the softness and thickness of gumamela

Scope and Limitation

aroma, color, and general acceptability.

statistical tools will be used.

Review of Related Literature and Studies

anywhere. Wherever it originated, it was brought back to Europe by explorers in the

described a red double flower in that first naming of hibiscus.

Hibiscus rosa-sinensis: This one is a little confusing because

you will often see the entire group of ornamental, tropical

hibiscus that are so common in the southern US referred to as

named varieties of Hibiscus rosa-sinensis.

Hibiscus lilliflorus: This species of hibiscus is native to the