RESEARCH PROPOSAL

PRESENTATION

TRANSFORMING
CAPSICUM TO
PASTE
BACKGROUND
OF THE STUDY
Capsicum or chili peppers were predominantly
domesticated first in America and was
introduced from there to rest of the world by
Columbus.
Studies on the quality of red pepper paste have
been examined and it was seen that different
production methods and process parameters
changed some properties of red pepper paste.

Back to Agenda 03
RESEARCH PROBLEMS

What is the level of consumer acceptance and

willingness to use capsicum paste as a condiment in
culinary applications?

What would be the impact of sale in newly

capsicum paste?

Back to Agenda 04
SCOPE AND
DELIMITATION

The project is limited to using 2 kilo of capsicum.The capsicum

was purchase in San Antonio the project focuses on producing
8 jars of capsicum paste,with each jars containing
approximately 200 ml of capsicum paste.

Back to Agenda 05
RESEARCH DESIGN

Qualitative Methods

This research study employed a qualitative

descriptive research. The researcher need to
asks respondents.

06
 Back to Agenda

RESPONDENTS

In our thesis, the respondents for our study will be

the canteen cooks. We will gather their opinions
and preferences regarding the use of either fresh
Capsicum fruit or Capsicum paste in their culinary
preparations.

07
INSTRUMENT
The purpose of this research is collecting
information and insights from canteen cooks
regarding their experiences and practices
related to the use of capsicum paste in their
cooking.

Back to Agenda 08
PROCEDURE

the researcher distributed the

survey questionnaire to Nicanor
David Vergara High School with 50
senior high school and canteen
cooks will answer the questionnaire
within 15 minutes.

09
STATISTICAL
ANALYSIS
OF DATA
To achieve the purpose of the study on capsicum paste,
the researchers conducted a statistical analysis of the
data. The mean to determine the average rating for each
factor related to capsicum paste.

Rating
yes or no
 REFERENCES

References
https://www.researchgate.net/publication/331170118_Capsicum_Breeding_History_and_Development

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6000222

https://www.researchgate.net/publication/286668783
_Industrial_production_of_traditional_red_pepper_paste_and_prevention_of_spoilage_during_storage

https://www.scielo.br/j/cta/a/P6ZgRZK8t88WLXhRyXWRD8F/?lang=en
THANK YOU!