30Nov
ABSTRACT
This study examined the Feasibility Study on Production and Market Acceptance of Wrapped Potato of the Technical Vocational Livelihood, from the students of Nasugbu East Senior High School. A feasibility study evaluates the practicality and potential success of a project or business venture by analyzing its technical, financial, market and operational viability. The sample population for this study consist of fourty two (42) teachers and non teaching staff's at Nasugbu East Senior High School. The most significant factor influencing the respondents decision to add Wrapped Potato to be a recipe is their interest in its culinary appeal.
Study showed that the primary factors that influence the respondent’s decision about the wrapped potato are its uniqueness, creativity and the perfect flavor combinations of it. Morevover, the school can help this product to grow more for the future and with the support of the school.
In addition, the researchers recommend that school should offer some extra help for this product to grow, to develop more and better unique ways about the product. And also, school should help this product for it's advancement and for it to have a better and appealing to other people also.
INTRODUCTION
Potato, also known as the “Solanum tuberosum” in the South American Andes annual plant in the nightshade family (Solanaceae). The potato is a starchy vegetable and are also ground into potato flour, used in baking and as a thickener for sauces that can benefit health. Potatoes contain antioxidants, as well as vitamins and minerals, including vitamin C, B6, and potassium, which can help with heart and digestive health.
According to American Journal of Potato Research (2019), Eating whole potatoes and other food sources of prebiotics, such as garlic, helps maintain a healthy microbiome, improving digestion and supporting immune health.
Furthermore, Burgos et al. (2009) potato is also a source of antioxidants that can contribute to prevent both degenerative and age-related diseases with lutein and zeaxanthin being present in high levels in yellow-fleshed potatoes.
Likewise, American Journal of Clinical Nutrition (1995) found that modest increases in glucose could help enhance learning and memory. Potassium, which encourages the widening of blood vessels, also helps ensure your brain gets enough blood. Russet Burbank potatoes stored at room temperature (20°C) showed improved quality when individually film-wrapped (2003).
This method significantly preserved their overall quality compared to unwrapped potatoes, improving freshness and flavor. The effect was most noticeable when stored at room temperature, with a 60% improvement in quality.
Fried wrapped potatoes: a culinary innovation that elevates the humble potato to new heights. This simple yet effective technique, involving individual wrapping before frying, creates a symphony of textures and flavors. The result: a crispy exterior that gives way to a tender, flavorful interior, promising a truly satisfying culinary experience.
The Researchers from Nasugbu East Senior High School aim of having the production and market acceptance of wrapped potatoes. And they will try to answer the following Statement of the Problem: 1.) What are the nutritional benefits of wrapped potato compared to traditional potato option?; 2.) What is the market acceptance for wrapped potato in terms of: 2.1) taste; 2.2) price; 2.3) and overall willingness to purchase. And 3.) How can TVL Commercial Cooking student effectively incorporate wrapped potato as recipe?
METHODOLOGY
The study adopted a descriptive research design with a quantitative approach, exploring the feasibility and potential impact of introducing “Wrapped Potato”. Based on voxco.com (2021), descriptive research design is a type of research design that aims to systematically obtain information to describe a phenomenon, situation, or population.
The study was conducted in Nasugbu East Senior High School located at Brgy. Lumbangan, Nasugbu, Batangas. The school has been founded since 2016 headed by Principal II, with fifty-seven (51) teachers and nine (5) non-teaching staff. To ensure representative samples, the researchers selected 42 teachers as respondents using Slovin’s formula. Slovin’s formula is used to calculate the sample size necessary to achieve a certain confidence level of 95 percent and Precision Level or margin of error of 5 percent. After thorough study of the problem, the respondents were chosen using Simple Random Sampling (SRS) which involves selecting individuals from the population in such a way that every individual has an equal chance of being chosen. This sampling method has an equal and likely possibility of getting selected in the sample Since the selection of item completely depends on the possibility, therefore this method is called “Method of chance Selection”
Data collection primarily relied on a survey questionnaire administered to the selected students. This questionnaire included both closed-ended and Likert scale. Questions, covering aspects such as awareness of health benefits, overall willingness to purchase product, and feedback on products’ taste and price.
Ethical considerations, such as informed consent, confidentiality, and voluntary participation, were strictly adhered to throughout the research process.
To analyze the feasibility study of the product and collect data, the researchers conducted the survey through direct dissemination of the questionnaires. The questionnaire design includes a cover letter explaining the study’s purpose and ensuring strict confidentiality between researchers and respondents.
The Likert scale questions were coded and analyzed using descriptive statistics, including percentages, weighted means, and standard deviation. The findings were presented through tables, facilitating further analysis and comparison.
RESULTS AND DISCUSSION
This part presents the data gathered, analyses and interpretation to answer the problem which this study aims to achieve.
1. The Nutritional Benefits of Wrapped Potato compared to traditional Potato options
Table 1 shows the nutritional benefits of Wrapped Potato compared to traditional potato recipe. Based on ten (10) indicators which indicated to the respondents during the conducting of survey. The highest Weighted Mean is about Wrapped Potato is considered a healthier alternative to traditional potato ingredients that has the highest Weighted Mean of 3.98 (SD= 3.38) and got overall answer of being strongly agree. On the other hand, the Lowest Weighted Mean is about Wrapped Potato contributes to boosting metabolism and have the Lowest Weighted Mean of 3.86 (SD= 3.36) which means students appreciate the ingredients. This indicator is qualitatively describe as strongly agree.
Overall results show that the respondents mark “Strongly Agree” on the Health consideration of Wrapped Potato with grand weighted mean of 3.80 (SD=3.376).
This result is related to the study conducted by American Journal of Potato Research (2019), Eating whole potatoes and other food sources of prebiotics, such as garlic, helps maintain a healthy microbiome, improving digestion and supporting immune health.
Table 1 The Nutritional Benefits of Wrapped Potato compared to traditional Potato options
2. Market Acceptance and Consumer Preference for Wrapped Potato in terms of:
2.1 Taste
Table 2 shows the market acceptance and consumers preference for wrapped potato in terms of taste. Based on five (5) items which indicated to the respondents during the conducting of survey. The highest Weighted Mean is about Wrapped Potato being better than traditional potato that has the highest Weighted Mean of 3.96(SD=3.41) and got the overall answer of being strongly agree. On the other hand, the Lowest Weighted Mean is about Wrapped Potato which has a pleasant taste, that got the lowest Weighted Mean of 3.89(SD= 3.37) which means students appreciate the ingredients. This indicator is qualitatively described as strongly agree.
Overall results show that the respondents mark “Strongly Agree” on the taste of Wrapped Potato with grand weighted mean of 3.90 (SD=3.352).
This result is related to the study conducted by Burgos et al. (2009) stated that potato is also a source of antioxidants that can contribute to prevent both degenerative and age-related diseases with lutein and zeaxanthin being present in high levels in yellow-fleshed potatoes.
Table 2 Market Acceptance and Consumer Preference for Wrapped Potato in terms of Taste
2.2 Price
Table 3 shows Market Acceptance and Consumer Preference for Wrapped Potato in terms of price. Based on five (5) items which indicated to the respondents during the conducting of survey. The highest Weighted Mean is about the wrapped potato of having good value for money, the competitive price of Wrapped Potato and the price of Wrapped Potato justified by the quality, that got the highest Weighted Mean of 3.86(SD= 3.35), 3.86(SD= 3.33) and 3.86(SD= 3.33) and got the overall answer of being strongly agree. However, the lowest Weighted Mean is about being reasonable and about the willingness to pay that got the lowest Weighted Mean of 3.83(SD= 2.33) which means students appreciate the ingredients. This indicator is qualitatively describe as strongly agree.
Overall results show that the respondents mark “Strongly Agree” on the price of Wrapped Potato with grand weighted mean of 3.80 (SD=3.934).
This result is related to the study conducted by American Journal of Clinical Nutrition (1995) found that modest increases in glucose could help enhance learning and memory. Potassium, which encourages the widening of blood vessels, also helps ensure your brain gets enough blood.
Table 3 Market Acceptance and Consumer Preference for Wrapped Potato in terms of Price
2.3 Overall Willingness to Purchase
Table 4 shows the Market Acceptance and Consumer Preference for Wrapped Potato in terms of overall willingness to purchase. Based on five (5) items which indicated to the respondents during the conducting of survey. The highest Weighted Mean is the respondents who answered 3.90 (SD= 3.38) and it's about they prefer wrapped potato are a preferred Choice for them, and got the overall answer of being strongly agree.However, the lowest Weighted Mean that has been answered is item number one (1), two (2), and five(5) that have the same lowest Weighted Mean and it is: (1. I am likely to purchase wrapped potato again) (2.I would recommend wrapped porato to others) ( 5.I find wrapped potato to be a desirable product which means students appreciate the ingredients. This indicator is qualitatively describe as strongly agree.
Overall results show that the respondents mark “Strongly Agree” on the overall wiliingness to purchase of Wrapped Potato with grand weighted mean of 3.80 (SD=3.382).
This result is related to the study conducted by Russet Burbank (2003), potatoes stored at room temperature (20°C) showed improved quality when individually film-wrapped . This method significantly preserved their overall quality compared to unwrapped potatoes, improving freshness and flavor. The effect was most noticeable when stored at room temperature, with a 60% improvement in quality.
Table 4 Market Acceptance and Consumer Preference for Wrapped Potato in terms of overall willingness to purchase
3. Effective Incorporation of Wrapped Potato into Recipes by TVL Cookery Students
Table 5 shows that Effective Incorporation of Wrapped Potato inti Recipe by TVL Cookery Students. Based on the five (5) statements which are indicated to the respondents during the conducting of survey, The highest Weighted Mean is the respondents who answered Potato can be easily incorporated into wrapped porato recipes and have the same weighted mean in the statement that says Potato enhances the overall taste of nuggets, with the Weighted Mean of 3.93(SD= 3.41) and in the item number five (5), with the Weighted Mean of 3.93(SD= 3.35) that answered Strongly Agree. However, the statement that got the lowest Weighted Mean is item number three (3) with the weighted mean of 3.89(SD=3.36) that says Potato complements other ingredients in wrapped potato recipes and indicates that it is qualitively describe that it is Strongly Agree.
Overall results show that the respondents mark “Strongly Agree” on the overall recipe development of Wrapped Potato with grand weighted mean of 3.90 (SD=3.386).
This result is related to the study conducted by The potato ( Solanum tuberosum), a perennial plant native to the Andean region of South America, is a highly significant member of the nightshade family (Solanaceae). Its starchy tubers, commonly known as potatoes, have become a global staple food, contributing significantly to food security and nutrition worldwide. Potatoes contain antioxidants, as well S vitamins and minerals, including Vitamin C, B6, and Potassium, which can help with heart and digestive health.
Table 5 Effective Incorporation of Wrapped Potato into Recipes by TVL Cookery Students
CONCLUSIONS AND RECOMMENDATIONS
This section presents conclusions and recommendations of the study.
CONCLUSIONS
Based on findings of the study, the following conclusions are drawn:
1. Respondents strongly agree with their assessments about having Wrapped Potato as a recipe.
2. Practicing more efficient method in making wrapped potato will end up good for it to be a snack.
RECOMMENDATIONS
Based on the proceeding findings and conclusions the following recommendations are offered by the researchers:
1. Further research should be conducted to explore optimal packaging materials and shelf-life extension techniques for wrapped potatoes.
2. A comprehensive marketing strategy should be developed to effectively promote wrapped potatoes to target consumer groups.
3. The marketing strategy should emphasize both the health benefits and the appealing taste of wrapped potatoes. Highlighting the nutritional advantages and the positive consumer feedback on taste will resonate with the target market.
BIBLIOGRAPHY
1. Benedict, L. F., Picha, D. H. (2009). Individual Shrink-wrapping of Sweet Potatoes: https://www.lsuagcenter.com/portals/communications/publications/agmag/archive/2009/spring/individual-shrinkwrapping-of-sweet-potatoes-an-emerging-valueadded-marketing-technique
2. Burgos, G., Zum Felde, T., Andre, C., & Kubow, S. (2014). Fried wrapped potatoes: https://link.springer.com/chapter/10.1007/978-3-030-28683-5_2
3. Novella Lui, RD, (link unavailable) (2024) The potato is a versatile and nutritious vegetable: https://www.eatingwell.com/article/8044322/are-potatoes-good-for-you/
4. Szalay, J., & Gordon, J. (2022). Potato nutrition facts: https://www.livescience.com/45838-potato-nutrition.html
Wrapped Potato Recipe
Ingredients:
•Potato
•Cheese
•Evaporado milk
•All-purpose flour
•Wrapper
•Cheese powder
•Oil for frying
•Salt and pepper to tase
Sauce:
•Mayannoise
•Garlic
•Parsley
•Lemon juice
•Salt and pepper
Procedure:
1. Wash the potatoes and cut them into cubes. Then, boil the potatoes until they are soft.
2. Remove the potatoes from the boiling water and mash them in a bowl.
3. Add the all-purpose flour, salt, pepper, and evaporated milk to the mashed potatoes. Mix them together until well combined.
4. Place the potato mixture in a wrapper, add cheese inside, and wrap it securely.
5. Heat oil in a pan and fry the wrapped potatoes until they turn golden brown.
6. Remove the potatoes from the pan and drain excess oil. Take a container, add cheese powder, and put the wrapped potatoes inside. Shake the container until the cheese powder coats the potatoes.
7. Serve and enjoy.
Sauce:
•Mix mayannoise, garlic, parsley, lemon juice, salt and pepper.
Comments