Kakanin and the Millennials, how is it Appreciated?

Martha Angela Malvar

Manor,minx@gmail.com

ABSTRACT

Kakanin as a word, is famous to all. Its name was derived from its main ingredient, which is kanin. Not
the regular rice but glutinous rice. This native food is always a part and never been missed in the Filipino
eating tradition, always in the list of food in every occasion, a favorite merienda and also breakfast. Its
importance and demand is evident through the many vendors or hawkers in the streets or public places
selling this great food

Filipino kakanin are local rice or root crop delicacies included in the daily consumption of Filipinos as
snacks in between meals; however, the traditional methods and ingredients utilized with this kakanin are
gradually fading away because of modernization. All things considered, as a starting point to look at
Filipino rice-based kakanin recipes.This research used a descriptive quantitative research method.aiming
to see if millenials still eat kakanin. This research aimed to explicate the culinary heritage significance of
Filipino kakanin through bibliometric. This research used a descriptive quantitative research method.
descriptive design was done using bibliometric as library books were used to obtain the data. Millenials
were discovered to still eat kakanin, some on a daily basis. However some are not exposed to innovations
and new trends in taste, flavor of the kakanin. To widen the understanding of Filipino rice-based kakanin,
this study encourages future research to have fieldwork on finding the traditional ingredients used in
making kakanin and transmit it to the next generation the traditional kakanin ways.

keywords
eating

Glutinous rice

innovation

Kakanin

Millennial
 Chapter I
THE PROBLEM AND ITS SETTING

Introduction

Reclaiming the vanishing tradition of Filipino ‘merienda’ is the headline of an article of Philippine Star, a
local newspaper. They say that the these native Filipino pastries or sweets, cooked into bibingka, puto
bumbong, palitaw, ube halaya, etc., are all part of our glorious and rich Filipino tradition of the afternoon
merienda, or snack time as it may be known in America, or tea time in Europe. But increasingly, this noble
tradition is being lost because of the constraints of our fast-paced lives. It is easier to grab a bite from
fast-food stalls and coffee houses in the middle of the afternoon. The labor-intensive and ceremony-filled
preparations of native kakanin are slowly being supplanted by the quick and painless food-to-go industry

Filipinos love rice and because of that they enhance the way it is prepared and transform this into a
delicious and colorful "kakanin" which serve as our snacks. Filipinos love for kakanin traced way back
pre- colonial time where our ancestors used suman as offer to visitors.

Filipinos can be proud of what we can offer to other nationalities. We are proud of the beautiful places
in our country, our delicious dishes and our very own native delicacies or much better known as
"kakanin".

Filipinos love rice and because of that they enhance the way it is prepared and transform this into a
delicious and colorful "kakanin" which serve as our snacks. Filipinos love for kakanin traced way back
pre-colonial time where our ancestors used suman as offer to visitors.

Kakanin has its own unique quirky names such as biko, puto, sapin- sapin,suman, kutsinta, maja and
palitaw, bibingka, inutak, tikoy, kutsinta, and tamales. The present generation may continue to cultivate
special taste of kakanin which we can remain to be proud of Nowadays Filipino Native Delicacies
(kakanin) become unpopular because there is less people who produce the kakanin.

The researcher a kakanin lover specially tamales, has been curious as to the relationship of the
millenials with the kakanin considering it might disappear soon..

Filipino Native Delicacies (kakanin) look simple and easy to make. It is made of rice, sweet rice and
usually made with coconut and coconut milk.

https://www.philstar.com/lifestyle/food-and-leisure/2006/09/07/356830/reclaiming-vanishing-tradition-
filipino-145merienda146

https://www.scribd.com/document/516864556/FS-Kakanin-Feasibility-Study-Ana-Adona-2018-1#
The Brookings Institution defines the millennial generation as people born from 1981 to 1996, as does
Gallup, Federal Reserve Board, American Psychological Association, CBS, and ABC Australia

So between 23 to 39 years of age is the millennial generation.

The National Nutrition Council of the Philippines published that ood trends among millennials are driven by
passion and emotions for premium products. Social media has played a key role in attracting millennials to
try or consume food across the world, thereby impacting the trends prevailing in the food industry.
Millennials are the thrill-seekers who crave heightened eating experiences such as intense flavors and
extreme textures. The typical Millennial eater swoons over the unusual food forms, flavor profiles tweaked
with unexpected or dramatic twists and of course, vivid global cuisines, especially when they blend fresh
and spicy. They like customizing foods through adds-ons or mix-ins (the reason they love fajitas, shawarma,
burritos and other “build-it-yourself” foods).

It is on-trend to be a foodie. Millennials are interested especially in the story behind their food and looking to
learn more about what’s in it and how it’s made.

Millennials nowadays are shifting into different lifestyles of daily snacking, replacing meals with snacks both
savory, sweet, and in various formats (solid and liquid). When it comes to food trends, millennials are
leading the way.

https://www.linkfluence.com/blog/millennial-food-trends-what-do-millennials-eat

https://www.millennialmarketing.com/2012/06/millennials-are-literally-the-tastemakers-in-food/?
fbclid=IwAR0gqt1104IIY4AN5KnH_Gx8inKJtEg61rzl4AiDeZ9n5COq4xcvZ2Dr6pY

Statement of the Problem

This research aims to understand how these concepts or variables are manifest in the kakanin
appreciation.

The main questions that this research aims to answer are the following:

o What is the demographic profile of the participants in terms of:

 Age
 Sex
 Status in Community

 Are you eating kakanin ?

  What kakanin do you prefer to eat?
 How often do you eat kakanin?
 How much do you spend on kakanin per month?
 7.Do you know how to make your own kakanin?
 8. Do you share your kakanin recipes to your family and friends?
 9.Have you eaten a nontraditional kakanin? (Such as Seafoods Tamales, Biko kalabasa?)
 10. Do you find yourself still eating kakanin whether traditional or contemporary in the next
decade?

Significant of the Studies

The researcher aims to help the community and the young leaders.
The significance of the study is directed to:

Management. They know the millennials appreciated Kakanin Food and to be able to plan programs
depending on the result of the research.

Educators. They can reflect and evaluate how the millennials appreciated Kakanin Foods and the other
related subject.

Students. They can use this research for the improvement of their competency in their subject course.

Kakanin Foods Eaters. The result of the study will lead as to how how the millennials appreciate
Kakanin foods.

Future Researchers. They can use as basis of further researchers regarding the how the millennials
appreciate the kakanin foods dealing with Tourism and Foods, delicacies related subjects.

Operational Definition of Terms

Kakanin - It is derived from two Tagalog words: “kain” (to eat) and “kanin” (rice). It's an umbrella term
for sweets made of glutinous rice and coconut milk, two ingredients that tropical countries like ours have
in abundance. These ingredients are usually employed in one of two forms.

Chapter 2

REVIEW OF RELATED LITERATURE AND STUDIES

 Presented in this chapter are foreign and local literature and studies gathered from online
resources used by the researchers in the pursuit of this paper in order to have a more accurate study.
This will help the researchers to have a better understanding and wider perspective on this issue.

Related Literature

According to Laca,G (2020) kakanin is a native delicacy that is available in the country. Every
province in the country has its own specialty of kakanin. It can be just made up of glutinous rice
(malagkit ), coconut milk, and sugar combined. The history of kakanin is rich as its flavour. Many say that
every kakanin represents every culture of Filipinos. In all its mouth-watering forms-is not just a local
delicacy meant to boast the versatility of the Filipinos' staple food, rice or"kanin" (from which the term
itself is derived). It is an essential slice of the Philippines' rich food culture; a piece of the country's history
and the Pinoy palate's identity. These days, the term"kakanin" doesn't necessarily refer to something
made only with malagkit (sticky rice). Treats made with gata (coconut milk) or locally-grown root crops are
now considered kakanin, too. Various methods of preparing it have also been discovered and introduced.

The cultural importance of the original Dolor's Kakanin (2008) F&B Report Magazine.This study aimed
to present the rich history of Philippines for the Filipinos’ traditions and practicesthat they apply on to
special occasions that Filipinos enjoys the kakanin while conversing withfamilies and friends. This study
presents possible reasons why this tradition gave entrepreneurs anopportunity to launch a business that
is related onto kakanin, that helps give people to give appreciation and enjoy Filipinos’ delicacies while
getting good profit onto the business

According to Laca,G(2020) Filipinos love to eat and they especially love to eat Filipinofood. When it
comes to answering the question about what Filipinos will not want to eat without,the answer is rice. Rice
is the most common staple food in the country, followed distantly by bread.Filipinos loves to eat rice. We
cannot simply hide the fact that we eat rice from the start of the dayup to the end of it. We also eat rice
sometimes as snacks or merienda in a form of rice cakes thatis known for its sweet sticky form.

https://www.scribd.com/document/447956526/RELATED-STUDIES-docx

Traditionally the Cassava root, after maturing, was left in the ground and harvested when needed. This
"underground storage practice" has many disadvantages because it makes land unavailable for further
cultivation, and the quality of the roots diminishes with storage in the soil and leaves roots unsuitable for
many types of processing. Increasing land pressure, population growth, and expansion of area under
cultivation resulted in the evolution of storage of dried Cassava chips in the Northern Region of Ghana.
Changes in farming systems have affected harvesting and storage patterns and caused farmers to store
Cassava in large amounts in storage structures with increasing susceptibility to attack by insects and
fungi. A 1992 study( Nweke etal.) revealed that about 42% of harvested cassava roots in West and East
Africa are processed into dried chips and flour, but data on post-harvest losses of cassava are scarce;
this is probably related to the fact that cassava is regarded as of low commercial value and loss studies
are too cost-intensive. Most data on local or national post-harvest losses result from casual estimates, a
sserious studies are rarely undertaken for roots and tubers ( Dick, 1988; R. Al-Hassan, 1991;Compton,
1991)

https://www.academia.edu/33745251/Related_Literature
 Suman history traces all the way before the arrival of colonizers. Although the Philippines is much
influenced by Hispanic and American culture many fields including cuisine, the fundamentals of suman
remain the same. Suman originates from the harvest feasting of early Filipinos before the histories with
the Spanish, American, and Japanese colonizers existed. TheTagalog-Spanish dictionary written by
Domingo de los Santos in the 1700s even explains thatthe terms calamay and kakanin as offerings.
Suman, also, has always been present in most Filipinos’ homes during Christmas celebrations. Although
our culture has gone through a long process of intermixture with other cultures, the tradition of suman
and other kakanin remains and is best manifested during Christmas season and other Filipino
celebrations. While the origin of cassava is one of the most strategic crops throughout the tropical world.
It is an essential part of the diet of more than half a billion people and it provides livelihood for millions of
farmers, processors and traders around the world. Cassava, despite its importance as a staple crop and
industrial raw material, and its contribution in fighting hunger and poverty in developing countries, has
often been neglected in agricultural development policies. (Food and Agriculture Organization of United
States, 2004), Cassava Manihot esculent a first became known in South America, and then developed in
Brazil and Paraguay. Cassava is grown commercially in Indonesia during the reign of the Dutch East
Indies around 1810 after previously introduced by the Portuguese in the 16th century to the archipelago.
In plant systematic, cassava including class Euphohorbiaceae Dicotyledonous and includes family, genus
Manihot which has 7,200 species. (Salim, 2011).

https://www.academia.edu/33745251/Related_Literature

Related Studies

Food is a means of communication in which it acts as a bridge to unite the differences of individuals
(Dusselier, 2009). One of the aspects to consider when traveling is the culinary aspect, as it manifests the
culture of a region (Kunwar, 2017). Food defines the race where people came from (Magat, 2002).
Hence, the integrity of food must be protected for the food per se to gain popularity resulting in the
promotion of its culture (Cadiogan et al., 2021; Mercado, 2021; Shah and Shende, 2017). Food is part of
the cultural package of a place, just like the Filipino food that gives people a memorable experience when
tasting the food and a gist of their culture (Kirshenblatt-Gimblett and Fernandez, 2003). The best
experience to taste the culture of the Philippines is to taste their best-known delicacies (Besa and
Dorotan, 2014). The trait of a Filipino can also be revealed through the preparation of the food and
serving as it reveals the character of the person, where one came from, and the personality he bestows
(Fernandez, 1986). The traditional Filipino family eats more than the required number of meals a day, and
they are known to be always offering food to their neighbors (Sta.Maria, 2006). Filipino cuisine is very
resourceful because it uses almost every ingredient in the communal surroundings and turns it into a
beautiful and tasty dish that will make the audience appreciate (Zappia, 2015). Traditional foods assume
a significant job in local identity, purchaser conduct, the exchange of social legacy for who and what is to
come, and the collaboration of this legacy with the rest of the world (David and Darwin, 2014).
Establishing the culinary heritage is no miracle because it begins with starting a project that will be
achieved through careful planning of the recreation and preservation of food (Ducros, 2015).

Thus, it is a significant segment of society, but individuals' ways of life keep evolving alongside
socioeconomic and income increases. Such is the case in urban territories, individuals are reluctant to
invest an excessive amount of energy in preparing and cooking food; hence, the recurrence of outside
eating increments (Cadiogan et al., 2021; Mercado, 2021; Mercado and Andalecio, 2020; Mercado and
Zerrudo, 2018). Individuals are inclined to purchase ready-made foods rather than homemade ones
because of sensory perception, comfort, and health advantages (Sproesser et al., 2019). As a result,
people invest less energy and time in the kitchen cooking food. Modernization provides technological
advancement and economic development; however, individuals are now neglecting the agricultural and
rural aspects (Marchetti et al., 2020). Consumers cease to contemplate the process of food production in
terms of acquiring the ingredients needed, cooking the food, and plating or packaging the finished product
(Tarr, 2016). Also, selection of raw ingredients and associated materials to food production is another
problem. For instance, because of the progressing changes from conventional open markets to Western-
style grocery stores, purchasers have the chance to put together their choices progressively with respect
to extraneous quality signs like brand, security affirmation, and starting point, notwithstanding the
customary inherent quality cues like shading and fat (Grunert et al., 2015). Another problem is the
intensity of time and effort to be provided by the community to cook certain dish (Mills et al., 2017). With
the developing society through modernization and cultural orientation of the community, degradation of
culinary heritage is being experienced (Oktay and Sadikoglu, 2018; Maguire, 2016; Shuttleworth, 2015).

The subject of the research is Filipino kakanin in the Philippines. Polistico (2016, p. 157) defined
kakanin as “native rice cake/native rice and root crop delicacies.” Each region in the Philippines has its
kakanin to offer. Filipinos consume this kakanin daily since its ingredients are accessible (Besa and
Dorotan, 2014). Kakanin is cooked using rice or rice flour and root vegetables such as cassava and taro.
Generally, coconut milk is incorporated as well. Kakanin is usually chewy due to its.

https://www.sciencedirect.com/science/article/abs/pii/S1878450X22000579

Native Delicacy is defined by Aquino (2012) a native delicacy is a recipe which is quite popular in some
particular country and not well-known abroad. These normally are kinds of food item made from rice,
cassava or any crop mixed with other ingredients, traditionally prepared and that has been shaped,
condensed, or otherwise combined into a single dish. More often, they are cooked in a way that is
connected to the culture or history of a certain area.

Kakanin or Native Delicacies are integral part of the Filipino food culture. Uniquely Filipino, these are
sweet munchies or sometimes desserts made from rice, sweet rice or root vegetables that are slow
cooked and usually made with coconut. Filipinos eat more than three times a day aside from usual
breakfast, we have morning snacks or what we called second breakfast and at around afternoon we have
a term merienda which is mid afternoon snack others have pica pica and pulutan moments too.

https://www.coursehero.com/file/42769312/DEFERRED-REVISEDdocx/

Theoretical Framework

Law of Supply and Demand

The law of demand and supply is the backbone of a market economy. The fundamental concept
refers to the relationship between the sellers and buyers of a particular resource. Here, a change in one
of the parameters causes a change in another. According to this theorem, when there is a higher demand
for a commodity, the need for its supply will be high and vice versa. The equation states that the desire for
a product and its fulfilment are interdependent.

The law of demand and supply is an economic law that acts as a support system for most economic
principles. It determines people's interest in a particular good or service. If it has a limited supply, the
value will be higher. Also, if the price of goods is high, the ratio of people purchasing it will be lower.
There are many factors that are capable of affecting supply and demand. This can cause the demand-
supply intersection point in the graph to either increase or decrease.

The law of demand states that the higher the price of a product, the demand for that product will be
lower (fewer people will buy it), provided all other factors remain constant. It counts the number of
consumers willing to buy products at different price ranges within a specific time period. Demand for any
commodity shows that the consumer is interested in purchasing the goods and can pay for them. The law
of supply is yet another essential fundamental economic concept. It shows the quantities sold at a specific
 price. Supply is the total number of a particular good or service currently available for the consumers. You
can also equate the supply of a product with the number of goods available within a specific price range.

Conceptual Framework

INPUT OUTPUT PROCESS

Planning Kakanin foods and the Millenials,

how is it appreciated?
1. What is the demographic
profile of the participants
in terms of: Date Gathering
1.1 Age
 Formulation of
1.2 Sex
1.3 Status in Community Questions
2. Are you eating kakanin,  Survey Questionnaires
delicacies, or street  Interviews
foods?  Retrieval of
3. Why are you eating Questionnaire
kakanin?  Analysis and Evaluation
4. What kakanin do you of Data
prefer to eat?  Statistical Treatment
5. How often do you eat
 Tools Employed
kakanin?
S  Computation
6. How much do you know
how to make your own  Interpretation of Data
kakanin? Gathered
7. Do you know how to  Study of Finding
make your own kakanin?  Formulation of the
8. Do you share your Conclusion and
kakanin? Recipes to your Recommendations
family and friends?
9. Have you eaten a non-
traditional kakanin? (such
as seafoods, tamales,
biko kalabasa?)
10. Do you find yourself still
eating kakanin whether
traditional or
contemporary in the next Feedback
decade?
Figure 1 shows the Conceptual Framework of the study. The demographic profile of the participants in
terms of; age, sex, status in community, are you eating kakanin, delicacies, or Street foods, why are you
eating kakanin, what kakanin do you prefer to eat, how often do you eat kakanin, how much do you spend
on kakanin per month, do you know how to make your own kakanin, do you share your kakanin recipes to
your family and friends, have you eaten a nontraditional kakanin, (Such as Seafoods Tamales, Biko
kalabasa, do you find yourself still eating kakanin whether traditional or contemporary in the next decade.

The processes are planning research of related study, data gathering, formulation of questions,
survey questionnaires, interviews, retrieval of questionnaire, analysis and evaluation of data, statistical
treatment, tools employed, computation, interpretation of data gathered, study of the findings, formulation
of the conclusions and recommendations.

*The I-P-O diagram shows the process of making this study. Input supplies the statement of the
problem, which is the guide of the data to be gathered. Data gathering uses Questionnaires. Data will be
tabulated and be analyzed, that answers the main question of this research.

CHAPTER 3

METHODOLOGY

Research Methodology and Design

This research used a descriptive quantitative research method. According to Will Hopkins (2000),
quantitative research design aim is to determine relationship between one thing and another. It is
descriptive if such variable is usually measure once. In this study, the variables are the level of
observance and it is tested whether there is significant difference between them.

Sources of Data

The data will be collected through online goggle documents during the study. Data Sources can be
used to describe different data collection methods and/or tools.

The information will be collected from online goggle documents.

Respondents of the Study

The participants of this study are the Kakanin or street foods eaters. Sampling method, procedure and
technique

First, the researcher will compose a letter of consent to be able to conduct data gathering.

. The researcher will go to the research location and get census of the number of the possible participants
and give the letter of permission to the Mayor’s office. After finalizing the questionnaire and the number of
participants, the researcher will proceed to two days data gathering.

Research Instrument

The statistical tools to be used in the interpretation of data to the present study will include. Weighted
mean for the treatment and analysis of data.
Weighted Mean

Weighted Mean is also a tool used by the authors to determine the response of the majority or the
respondents to the given indicator.

Weighted Mean: WM= Z fx

Where:

WM- Weighted Mean

Z- Sum

Fx- Frequency

N- Total Number of Participants

Procedure of the Study

First, the researcher will compose a letter of consent to be able to conduct data gathering.

. The researcher will go to the research location and get census of the number of the possible
participants. After finalizing the questionnaire and the number of participants, the researcher will proceed
to two days data gathering.

After gathering the data needed, it will be tabulated and be analyzed. It will be treated as quantitative
data. In this study

The researcher will use to know whether there will be difference between the level of observance.
However, it will be computed through the use of mean.

Statistical Treatment of Data/ applied quantitative measurement.

The mean is the sum of observations divided by the number of observations and is identified the
average. Meanwhile, the standard deviation is the most common measure of variability, measuring the
spread of the data set and the relationship of the mean to the rest of the data points are close to the
mean, indicating that the responses are firmly uniform, then the standard deviation will be small.
Conversely, if many data are far from the mean, indicating that there is a wide variance in the responses,
then the standard deviation will be large, if all data values are equal then the standard deviation will be
zero.

Chapter 4

PRESENTATION, ANALYSIS, AND INTERPRETATION OF DATA

This chapter shows the presentation, analysis and interpretation of data based on the problem of
study.

1. 1 What is the profile of the respondents in terms of sex?

Respondents in Terms of Sex

Sex Frequency Percentage Rank

Male 15 30% 2
Female 35 70% 3
Total 50 100%

Table 1 presents the profile of the respondents in terms of sex.

It can be observed from the table that Female has the highest rank with a frequency of 35 or 70% while

Male has the lowest rank with a frequency of 15 or 30%.

1.2. What is the profile of the respondents in terms of age?

Respondents in Terms of Age

Ages Frequency Percentage Rank

24-27 11 24% 3

27-30 13 30% 1

31-34 11 28% 2

35-38 8 18% 4

38-39 7 14% 5

Total 50 100%

Table 2 presents the profile of the respondents in terms of age.

It can be observed from the table that 27-30 ages is the first rank with a frequency of 13 or 30% while

31-34 ages is the second rank with a frequency of 11or 28%, 24-27ages is the third rank with a

frequency of 11 or 24%, 35-38 ages is the fourth rank with a frequency of 8 or 18%, lastly, 38-39 ages is

the fifth rank with a frequency of 7 or 14%.

1.3. What is the profile of the respondents in terms of Status in the community?
Respondents in Terms of Status in the Community.

Status Frequency Percentage Rank

Student 15 30% 3

Employed 13 26% 1

Not Employed 12 24% 2

Self Employed 10 20% 4

Total 50 100%

Table 3 presents the profile of the respondents in terms of status in the community.

It can be observed from the table that student is the first rank with a frequency of 15 or 30% while

Employed is the second rank with a frequency of 13or 26%, Not employed is the third rank with a

frequency of 12 or 24%, Lastly, Self-employed is the fourth rank with a frequency of 10 or 20%.

2. Are you eating kakanin,?

Responses of the Respondents.

Responses Frequency Percentage Rank

Yes 50 100% 1

No 0 0 2

Total 50 100%

Table 2 presents the responses of the respondents.

It can be observed from the table that yes respond is the first rank with a frequency of 50or 100 % while

no respond is the second rank with a frequency of 0 or 0%.

3. How often do you eat kakanin?

Responses of the respondents.

Responses Frequency Percentage Rank

Everyday 14 28% 3

Once a week 13 26% 1

Twice a week 12 24% 2

Only special occasion 11 22% 4

Total 50 100%

Table 3 presents the responses of the respondents.

It can be observed from the table that everyday responses is the first rank with a frequency of 14 or 28%

while Once a week responses is the second rank with a frequency of 13or 26%, Twice a week is the third

rank with a frequency of 12 or 24%, Lastly, Only special occasion is the fourth rank with a frequency of

11 or 22%.

4.How much do you spend on kakanin per month?

Responses of the respondents.

Responses Frequency Percentage Rank

Free 10 20% 3

Below five hundred 29 58% 1

pesos

Five hundred pesos 11 22% 2

Total 50 100%
Table 4 presents the responses of the respondents.

It can be observed from the table that below five hundred pesos is the first rank with a frequency of 29

or 58% while five hundred pesos is the second rank with a frequency of 11or 22%, lastly, free is the third

rank with a frequency of 10 or 20%,

5. Do you know how to make your own kakanin?

Responses of the Respondents.

Responses Frequency Percentage Rank

Yes 38 76% 1

No 12 24% 2

Total 50 100%

Table 5 presents the responses of the respondents.

It can be observed from the table that yes respond is the first rank with a frequency of 38 or 76 % while

no respond is the second rank with a frequency of 12 or 24 %.

6. Do you share your kakanin recipes to your family, relatives and friends?

Responses of the Respondents.

Responses Frequency Percentage Rank

Yes 48 96% 1

No 2 4% 2

Total 50 100%

Table 5 presents the responses of the respondents.

It can be observed from the table that yes respond is the first rank with a frequency of 48 or 96 % while

no respond is the second rank with a frequency of 2 or 4 %.

7. Have you eaten a nontraditional kakanin?

(Such as Seafood Tamales, Biko kalabasa?)

Responses of the Respondents.

Responses Frequency Percentage Rank

Yes 45 90% 1

No 5 10% 2

Total 50 100%

Table 7 presents the responses of the respondents.

It can be observed from the table that yes respond is the first rank with a frequency of 45 or 90 % while

no respond is the second rank with a frequency of 5 or 10 %.

8. Do you find yourself still eating kakanin whether it is traditional or contemporary for the next decade?

Responses of the Respondents.

Responses Frequency Percentage Rank

Yes 40 80% 1

No 10 20% 2

Total 50 100%
Table 8 presents the responses of the respondents.

It can be observed from the table that yes respond is the first rank with a frequency of 40 or 80 % while

no respond is the second rank with a frequency of 10 or 20 %.

9. What kakanin do you prefer to eat?

Responses Frequency Percentage Rank

Sapin- Sapin 7 14% 2
Ginataang Bilo-Bilo 7 14% 2
Suman, Kalamay 6 12% 3
Palitaw, Inutak, Tikoy 4 8% 4
Bibingka, Pitchi- Pitchi 4 8% 4
Puto, Kutsinta, Maja Blanca, Casava 7 14% 2
Cake
Puto Bumbong, Espasol 8 16% 1
All of the above 7 14% 2
Total 50 100%

Table 9 presents the responses of the respondents.

It can be observed from the table that Puto Bumbong and Espasol is the first rank with a frequency of 8

or 16%

while sapin –sapin, Ginataang Bilo- bilo , puto, kutsinta,maja blanca, and all of the above are the second

rank with a frequency of 7, 14%, 7 or 14%, 7 or 14%, all of the above 7 or 14%, Suman at Kalamay is

the third rank with a frequency of 6 or 12 %, Palitaw, Inutak at Tikoy , Bibingka at Pitchi- Pitchi is the

fourth rank with a frequency of 4or 8% .

Chapter 5

Summary, Conclusions and Recommendations

Summary

In the context of determining the culinary significance of Filipino kakanin through Bibliometrics, the
research identified 17 groups of kakanin, which are traditional practiced in different part of the Philippines.
These are suman, puto, bibingka, ginataan, palitao, sapin-sapin, bico, maja blanca, espasol, puto
bumbong, tamales, kutsinta, kalamay na pinipig, bringe, and champorado. From the identified kakanins, it
represents the multi-diversity of Filipino culinary heritage and cultural values.

Conclusions
 Kakanin has an important role in the Filipinos' historical, aesthetic culinary, social, and symbolical

aspects. It gave the Filipinos their own identity in the cultural field. From published works, such as books,

it provides significant information on the Filipino kakanin's identity and significance. It represents the

stories of the community on how they developed their culinary culture, their practices, its social

implications, and symbolic understanding.

Recommendations

There are a number of kakanin in the Philippines, varying from region to region, depending on the

recipe used, the language of the area, and or the history of who influenced their culture. The Filipino's

affection for kakanin is best exemplified by the immense range of suman Filipinos have. This kakanin,

whether it is called bibinkang kanin or bibincang tapung; biko or sinukmani; suman, patupat, or tinupig;

tamales or bobotu, are categorized into major groups according to their name. In every occasions like

birthdays, anniversaries, holidays etc. preparing kakanin is one of the filipinos habit. The paper has

shown that millenials eat some on a daily basis kakanin. Though some are unaware of emerging

innovations and new flavors being developed, the fact that the kannin is evolving makes it possible to still

be around for some time to be enjoyed by the millenials as they age/

https://www.academia.edu/31701282/BACKGROUND_OF_THE_STUDY

https://www.sciencedirect.com/science/article/abs/pii/S1878450X22000579

References:

https://www.scribd.com/document/516864556/FS-Kakanin-Feasibility-Study-Ana-Adona-2018-1#

https://www.academia.edu/31057651/EXECUTIVE_SUMMARY

https://www.scribd.com/document/447956526/RELATED-STUDIES-docx

https://www.academia.edu/33745251/Related_Literature
https://www.sciencedirect.com/science/article/abs/pii/S1878450X22000579

https://www.coursehero.com/file/42769312/DEFERRED-REVISEDdocx