PART I.

INTRODUCTION

Background of the Study

Over the years, it has been observe that peoples’ food choices and eating habits have
been influenced by different factors; cultural, evolutionary, economic status, psychological,
social, family, individual, and among others. Here in the Philippines, when it comes to food
consumption, the concept of eating merienda after meals was introduced by the Spaniards.
Often signaling breaks either in the morning or in the afternoon, a merienda is something
many Pinoys and Tsinoys look forward to in their day.

Through generations, the definition of merienda has evolved. From being a formal snack
between lunch and dinner, it now simply means grabbing a snack at any time of the day. Our
Asian heritage allows us to have the appetite to enjoy a wide variety of snacks, both sweet
and savory. And, snacking in between meal times is simply something we’ve grown
accustomed to. (Polland Hopia. (2023, July 7). Four reasons Filipinos love a good
merienda).

Moreover, aside from snacking, Filipinos are also known to have a ‘sweet tooth’. In
Filipino cuisine, sugar is everywhere, not just in desserts like halo-halo and leche flan or
snacks like turon and suman but also in savory dishes like adobo and tocino. Beverages—
from coffee and tea to juices and shakes—rarely go without sugar, and this ubiquity has led
people to conclude that we Filipinos have an exceptionally sweet tooth.

Historically, Colonialism, slave trade, industrialization, and the rise of beet sugar all
contributed to the mass production and global reach of sugar. Today, in the words of
paleoanthropologist Daniel Lieberman, “we retain Stone Age bodies that crave sugar but live
in a Space Age world in which sugar is cheap and plentiful.”

The Philippines was very much part of sugar’s history, being in the region where sugarcane
originated, and where sugar haciendas figured greatly in its colonial economy. This heritage
of sugar production hints at why Filipinos use sugar in everything: As historian John Larkin
wrote, sugar manufacturers expanded the domestic market “by exciting the Filipino taste for
their product” through ad campaigns and free packets of sugar. Sugar’s place as a status
symbol, its sheer addictive quality, relatively cheap prices, and our being accustomed to high
levels of it in our foods can thus explain why Filipinos have a sweet tooth.

However, we know that too much sugar is deleterious to our health and accelerates the aging
process. It is no coincidence that diabetes, and other diet-related chronic diseases,
skyrocketed globally only with the spread of sugar, from cosmopolitan supermarkets to the
sari-sari stores of far-flung communities.

Faced with this knowledge, the challenge for us is to rethink our diets (five or six teaspoons
of sugar per day is the Food Nutrition Research Institute recommendation)—and to hold to
account the industries that profit from our sugar overconsumption. Policies like a tax on
sugar-sweetened beverages deserve consideration—but they must be accompanied by the
promotion of affordable alternatives. (Lasco, G. (2017, December 21). Why Filipinos have a
sweet tooth | Inquirer Opinion).

Having said that, the proposed ‘sweet potato gulaman’ snack, a combination of sweet
potato and agar agar, can be a powerful factor that would improve the level of Filipinos’
health and wellness by putting importance to choosing more nutrient-dense foods.

So first, what is agar, exactly? Agar is the phycocolloid of most ancient origin. In
Japan, agar is considered to have been discovered by Minoya Tarozaemon in 1658.
Originally, and even in the present times, it was made and sold as an extract in solution (hot)
or in gel form (cold), to be used promptly in areas near the factories; the product was then
known as tokoroten. Its industrialization as a dry and stable product started at the beginning
of the 18th century and it has since been called kanten. The word "agar-agar", however, has a
Malayan origin and agar is the most commonly accepted term, although in French- and
Portuguese-speaking countries it is also called gelosa.

A Japanese legend is told about the first preparation of agar: "A Japanese Emperor and his
Royal Party were lost in the mountains during a snow storm and arriving at a small inn, they
were ceremoniously treated by the innkeeper who offered them a seaweed jelly dish with
their dinner. Maybe the innkeeper prepared too much jelly or the taste was not so palatable
but some jelly was thrown away, freezing during the night and crumbling afterwards by
thawing and draining, leaving a cracked substance of low density. The innkeeper took the
residue and, to his surprise, found that by boiling it up with more water the jelly could be
remade". (Chapter 1 - Production, Properties and uses of Agar. (n.d.)).

Here we can discover the following things about Agar agar: Derived from seaweed,
agar agar has been used for centuries in various cuisines, especially in Asian countries like
Japan and China; it is a plant-based gelatin substitute. Unlike traditional gelatin, which is
derived from animal sources, agar agar is obtained from various species of red algae, making
it the perfect option for vegetarians and vegans.

Compared to traditional gelatin, agar agar requires higher temperatures for complete
dissolution. This makes it ideal for hot preparations, such as custards and puddings. It has
high water-holding capacity. It has the ability to absorb and retain water, which enhances the
texture and mouthfeel of foods. This property makes it valuable in producing creamy and gel-
like textures.

It can be used in a wide range of culinary applications, including desserts, jams, sauces, and
even as a vegetarian substitute for eggs in baking recipes. It has strong heat-resistant
properties which means that it can withstand high temperatures without losing its gelling
properties. This makes it suitable for use in hot dishes and in baking. It is an excellent source
of soluble fiber which aids in digestion and promotes a healthy gut.

It has a neutral flavor making it an ideal ingredient to showcase the flavors of other
ingredients without adding any undesirable flavors to the dish. It can also be used as a
stabilizer in food preparations due to its gelling and stabilizing properties. Agar agar is
commonly used in the production of ice creams, yogurts, and other dairy-based products to
maintain their texture and prevent crystallization. It also has an extended shelf life compared
to many other ingredients, allowing it to be stored for longer periods without losing its
effectiveness or quality

In conclusion, agar agar is a remarkable ingredient with numerous practical uses in

the kitchen and beyond. Its versatility, high gelling ability, and plant-based nature make it a
valuable option for various dietary preferences. (Skeens, G., & Skeens, G. (2023, July 18). 15
facts about agar agar - Facts.net).
 Next, is the sweet potato. The sweet potato, originating in South America, embarked
on a remarkable journey that traverse oceans and continents, eventually becoming a staple
food in diverse regions around the world. The spread of sweet potatoes can be traced back to
the early maritime explorations of the 15th and 16th centuries, during which European
explorers and traders encountered this versatile tuber in the Americas and recognized its
potential as a valuable food crop.

One of the key factors contributing to the global spread of sweet potatoes was their
remarkable adaptability to different climates and soil conditions. This resilience allowed
sweet potatoes to thrive in a wide range of environments, from the tropical regions of
Southeast Asia to the temperate climates of Europe.

The sweet potato’s journey across the globe also played a significant role in shaping
agricultural practices and diets in various regions. In many cases, the introduction of sweet
potatoes led to increased food security and improved nutrition for local populations.

Over time, sweet potatoes became an integral part of the culinary heritage of many cultures,
inspiring a wide array of traditional dishes and recipes that continue to be enjoyed today.
(Kristina. (2023, December 2). The history of sweet potato cultivation).

Now, let’s see what sweet potatoes offer and what makes them special. Sweet potatoes
are considered a superfood. They are an excellent source of many key nutrients such as fiber,
vitamins A and C, calcium, potassium and manganese. Additionally, they contain antioxidants
and are naturally low in sodium.

The color of skin and flesh (the part that is not the skin) of a sweet potato will depend upon
its variety. They come in white, yellow orange, red and even purple. The purple variety is
more difficult to find, but it's out there. The different colored potatoes will contain different
phytochemicals or phytonutrients.

Sweet potatoes are cheap and really easy to grow, so they become an easy staple to ward off
hunger when funds are scarce. Plus, sweet potatoes satisfied a sweet tooth.

Despite its “sweet” label, sweet potatoes can be eaten by diabetics because of their fiber
content and low glycemic index; meaning, eating a sweet potato does not cause a sudden
spike in blood sugar levels but instead, may help regulate them. (Butterfield, M. (2019,
January 14). 10 Fun facts about sweet potatoes).

As we can observe, the habit of Pinoys to eat sweet and delicious snacks have been
carried out from generation to generation. While there are so many factors that influence
cravings of Filipinos for more sweet foods and snacks, thankfully, many are getting educated
about the impact and benefits of having the right nutrition. As a result, they are more likely to
incorporate foods and snacks into their dietary regimen based from informed decisions.

Objectives of the Study

The study aims to permeate and promote the sweet potato gulaman snack primarily to
school-aged children in Divisoria, Zamboanga City, and also to all the neighboring schools in
the East coast, and potentially to the whole City.

The study will also: assess the nutritional content of sweet potato gulaman snacks,
including taste, texture, color, and aroma, to gauge their acceptability among consumers;
assess the products’ impact to peoples’ health, performances, and overall wellness; explore
whether preferences for sweet potato gulaman vary among different age groups, especially
targeting school-aged children, teenagers, and adults; assess the practicality and feasibility of
producing the snacks on a larger scale, considering factors like production costs, shelf life,
and market potential; and

Finally, analyze the possibility of business expansion to reach more areas beyond
Zamboanga City based on the data and information gathered and the use of applicable
research methods like providing questionnaires, conducting surveys and interviews to target
groups.

By addressing these objectives, the study aims to provide comprehensive insights into the
nutritional, sensory, societal, and commercial aspects of the delicacy.
Significance of the Study

The following are the significance of the study of sweet potato gulaman:

1. Consumers’ Nutritional Enrichment and Palatability: The product will provide a

healthy alternative from conventional snacks to consumers that would provide a
natural boost to their overall nutritional needs as well as satisfy their ‘sweet tooth’ and
cravings.

2. Diversification of Sweet Potato Utilization: The making and exploring of the product
will diversify the applications of the root vegetables and seaweeds, potentially
boosting their consumption and thus supporting sustainable agricultural practices.

3. Commercial Viability: Assessing the feasibility of producing sweet potato gulaman

snacks on a larger scale is significant for potential commercialization, providing
economic opportunities and supporting local industries.

4. Promotion of Sustainable Agriculture: The utilization of sweet potatoes in snacks

aligns with sustainable agriculture practices, as sweet potatoes are often resilient crops
with minimal environmental impact.

5. Public Health Promotion: The study may contribute to public health initiatives by
promoting snacks that are not only enjoyable but also offer nutritional benefits,
potentially influencing dietary habits and improving overall well-being.

6. Educational Value: Findings from the study can provide valuable insights and
information to educators, culinary professionals and even to future researchers who
may be interested in the establishment of a similar healthy snack.

In summary, the study’s significance lies in its potential to offer healthier snack options,
support sustainable agriculture, promote culinary innovation, and positively impact local
communities and economies.
Scope and Delimitation

These are the scopes of the study:

1. Nutritional Analysis. The study will focus on conducting a comprehensive nutritional

analysis of sweet potato gulaman, emphasizing key components such as vitamins,
minerals, and fiber.

2. Sensory Evaluation: Assess the sensory attributes of sweet potato gulaman, including
taste, texture, color, and aroma, to understand its acceptability among different age
groups.

3. Age Group Variation: Explore preferences and perceptions of sweet potato gulaman
among specific age groups, including school-aged children, teenagers, and adults, to
identify potential differences in taste preferences.

4. Consumer Perception: Explore consumer attitudes toward sweet potato gulaman,

identifying factors that may influence its acceptance in the market.

5. Food Innovation: Investigate and optimize recipes for sweet potato gulaman,
emphasizing culinary creativity and potential variations to enhance its overall appeal.

6. Promotion of Sweet Potato Gulaman Consumption: Evaluate whether the introduction

of sweet potato gulaman positively influences overall sweet potato gulaman
consumption and dietary habits.

The Delimitations of the study:

1. Geographic Limitation: The study will focus on a specific geographic area or

community, and findings may not be directly applicable to other regions with different
cultural or dietary preferences.
 2. Time Constraints: Due to time limitations, the study may not capture the long-term
effects or changes in preferences related to sweet potato gulaman consumption.
3. Cultural Considerations: While acknowledging cultural influences, the study may not
comprehensively explore the diverse cultural perspectives on sweet potato gulaman.

4. Economic Factors: The economic implications for farmers and businesses involved in
the production of sweet potato gulaman may be considered to a certain extent but
won’t be the primary focus.

5. Specific Recipe Variation: The study may focus on specific recipes or types of sweet
potato gulaman, limiting the exploration of a broad range of variations and
adaptations.

By outlining the scope and delimitations, the study aims to provide valuable insights
within defined parameters while acknowledging the specific context and limitations that may
impact the generalizability of findings.

Research Methods and Techniques

This study will employ qualitative methods such as conducting interviews, facilitating
brief discussions with several participants about their perception and what is their take about
the product, and also eliciting feedback from them. These techniques will be done to different
focus groups. Primarily, to school-aged children in Divisoria, Zamboanga City. Secondarily,
to the neighboring schools in the East side of the City.
 Definition of Terms

 Consumers – one who purchases goods or services for personal use.

 Customers – always purchases a product or service, but might not be the end user.

 Commercial viability – the likelihood that a product or service will be successful in

the marketplace.

 Crystallization - the solidification of a liquid substance into a highly structured solid.

 Empirical – means that data or research is based on something that is experienced or

observed.

 Food innovation - the development and commoditization of new food products,

processes, and services.

 Generalizability – measure of how useful the results of a study are for a broader group
of people or situations.

 Ipomoea batatas – commonly called sweet potato.

 Low glycemic index – are compounds produced by plants that provide health benefits
to the body.

 Nutrient-dense foods – foods that have more nutritional value than other foods and are
relatively low in calories.

 Nutritional analysis - refers to the process of determining the nutritional content of

foods and food products.

 Phycocolloid – used to describe a colloid derived from seaweed; colloid, is a mixture

in which very small particles of one substance are distributed evenly throughout
another substance.
 Phytochemicals – generally used to describe chemicals from plants that may affect
health, but are not essential nutrients.
 Phytonutrients – are compounds produced by plants that provide health benefits to the
body.

 Primary target market – those market segments to which marketing efforts are
primarily directed and where more of the business's resources are allocated.

 Qualitative research – is suitable when we try to understand phenomena or a

phenomenon, looking at experiences, perspectives, opinions, or meaning.

 Soluble fiber – a type of fiber that dissolves in water to form a gel-like material.

 Secondary target market – the second most important consumer segment you'd like to
target.

 Sugar beet – a plant whose root contains a high concentration of sucrose and which is
grown commercially for sugar production.

 Tokoroten – a dish in Japanese cuisine made from agarophytes (a seaweed, usually a

red alga, that produces the hydrocolloid agar in its cell walls.)