I.

Title: PoNaNach:A Comprehensive Product Research Study to Enhance Potato,

Banana, and Spinach Nutrition, Flavor, and Sustainability

Proposed by: Anielof A. Tandog BTVTEd-FSM 2023

II. Objective of the study

This research project seeks to offer ground-breaking insights that can transform the food
sector by pioneering the development of creative and commercially viable products, created
to respond to the increasing tastes of sustainably and health-conscious customers. We will
set out on a search for creativity, modifying standard procedures and customer expectations
to create a more sustainable and health-focused future by relying on my vast experience.

III. BACKGROUND OF THE STUDY

The aim of this research study is to comprehensively investigate methods to enhance the
nutrition, flavor, and sustainability of potatoes, bananas, and spinach. By improving these
aspects, we can contribute to promoting healthier diets, enhancing consumer satisfaction,
and advancing sustainable agricultural practices. This background study provides an
overview of the existing knowledge and research gaps in the field.

Nutrition Enhancement:

1.1 Review the nutritional composition of potatoes, bananas, and spinach: Conduct a
literature review to understand the current nutritional profiles of these crops,

1.2 Nutritional interventions: Explore existing research on methods to enhance the

nutritional content of potatoes, bananas, and spinach.

1.3 Health benefits: Examine the potential health benefits associated with consuming
nutrient-rich potatoes, bananas, and spinach. Investigate the impact of these crops on
human health, such as reducing the risk of chronic diseases or improving overall well-being.

Flavor Enhancement:

2.1 Flavor compounds: Analyze the chemical composition of potatoes, bananas, and spinach
to identify the key flavor compounds responsible for their taste and aroma. Review existing
studies on flavor profiles and sensory evaluations of these crops.

2.2 Flavor modification techniques: Investigate methods to enhance the natural flavors of
potatoes, bananas, and spinach. This may involve exploring breeding techniques, post-
harvest treatments, or culinary practices that can improve taste, texture, and overall
sensory experience.
2.3 Consumer preferences: Assess consumer preferences and perceptions regarding the
flavor of potatoes, bananas, and spinach. Conduct surveys or sensory evaluations to
understand the factors that influence consumer acceptance and satisfaction.

Sustainability Enhancement:

3.1 Environmental impact: Evaluate the environmental footprint of potato, banana, and
spinach production, including water usage, energy consumption, greenhouse gas emissions,
and pesticide usage. Identify areas where sustainability improvements can be made.

3.2 Sustainable farming practices: Review existing research on sustainable agricultural

practices for potatoes, bananas, and spinach. This may include organic farming, integrated
pest management, water-efficient irrigation systems, or soil conservation techniques.

3.3 Social and economic sustainability: Consider the social and economic aspects of potato,
banana, and spinach production. Assess the impact on local communities, labor conditions,
and economic viability. Explore strategies to enhance social and economic sustainability in
the supply chain.

This background study provides an overview of the existing knowledge and research gaps in
enhancing the nutrition, flavor, and sustainability of potatoes, bananas, and spinach. By
conducting a comprehensive product research study, we aim to contribute to the
development of healthier, tastier, and more sustainable food options. The findings of this
study will have implications for promoting better nutrition, consumer satisfaction, and
sustainable agricultural practices.

IV. STATEMENT OF THE PROBLEM

1. What sustainability challenges, such as excessive food waste and non-environmentally

friendly packaging, does the food industry face, and how is it addressing these issues by
investigating eco-friendly packaging and product development techniques for these
ingredients?

2. What is the untapped potential in product development for nutrient-dense foods like
bananas, potatoes, and spinach, considering their under utilization and limited market
presence, and how does this impact consumers' access to their nutritional benefits in
innovative food products?

3. What products are being created to align with the evolving health-conscious and
convenience-focused preferences of modern consumers, in response to the potential
inadequacy of the current market to meet these demands?
V. LOCALE OF THE STUDY

This research will be conducted in a diverse locale that includes urban areas and organic
farms collaboration with local farmers is vital for ingredient sourcing, product development,
and quality control.

VI. RESEARCH DESIGN

Qualitative and Quantitative

VII. STATISTICAL TOOL

Parametric and non-parametric tests will be applied to analyze sensory evaluations and
consumer preferences.

VIII. PROPOSED TIMELINE:

The research is expected begin on the month of November 2023 and end on November
2024

Months 1-3: Literature review, ingredient sourcing, and initial product development.
Months 4-6: Sensory analysis and consumer surveys.
Months 7-9: Nutritional analysis, quality control, and packaging assessment.
Months 10-11: Product development and market research.
Month 12: Data analysis, final report preparation, and presentation of research findings.

This timeline ensures a comprehensive exploration of these staple ingredients, leading to

the creation of innovative and sustainable food products that address multiple problems in
the food industry.

IX. PRODUCT DESIGN: