A Report Paper On Cacao-Based Insect Repellent Candles For

Local Hotels In Cebu

Abesia, L,. Arriba, K.C., Hernando, M. K., Juezan, A. D., Panangin, J., Salang, J., Seguerra, T.M.

This research aims to address a practical need for effective insect control while also
enhancing the overall guest experience. Local hotels are key stakeholders in the
tourism industry, and by collaborating with them, the study can directly impact the
tourism sector's sustainability and environmental consciousness. Numerous hotels
make an effort to promote area items to its visitors and assist local companies. This
repellent made of cacao is sourced locally and is harmless to the environment, which
fits in nicely with hotels' initiatives to support local economies and encourage
sustainable tourism. The Researchers also believe the candle’s role to help in
contributing sustainability and land management practices that will also benefit the
business and the community.

Based on this research, the usage of repellant to fight off insect bites originated millions
of years ago when several primates would rub citrus or clematis dioica on their fur coats
to act as a repellent. However, challenges about insects carrying and transmitting a
wide range of diseases, making understanding their evolution and biology essential for
public health initiatives, as to why we proposed a product.

In our survey of 160 guests and employees, 80% of the respondents of the study
agreed that perceiving safety and comfort within the hotel enhances their overall
experience, as well as for cleanliness of the area, they are willing to Adopt Cacao-based
candles for insect protection, and they are willing or Interested in purchasing the
product, as of the remaining 20% of the respondents had other arguments and that
therefore in the hotel they have stayed have failed to give them the safety and comfort
they seek in the hotel and the cleanliness.

To enhance future studies about this innovation’s improvements on the effects of

varying cacao varieties and regions on the consistency and effectiveness of insect
repellent candles, the researchers recommend investigating possible interactions
between Theobroma cacao and other naturally occurring substances that are
well-known for their ability to repel insects, learn more about the product's safety in
order to prevent any potential adverse reactions to its ingredients, include a thorough
examination of customer preferences and market trends for eco-friendly products, lastly,
to explore innovative formulation techniques to enhance the efficacy of cacao-based
insect repellent candles.
In conclusion, the study of the proposed product has obtained the feasibility of the
proposed project. In addition to creating bug-free safety, combining sensory luxury and
pest prevention enhances the whole atmosphere and experience for guests and
employees. This product sets an example for sustainability.