30Nov
ABSTRACT
This study aimed to evaluate the feasibility and market potential of producing and selling banana rings as a healthier, fruit-based alternative to traditional processed snacks. It focused on comparing the nutritional benefits of banana rings, emphasizing their potassium content, fiber, and vitamins A and protein, while also exploring market acceptance and consumer preferences regarding taste, price, and overall willingness to purchase. The research also investigated the effective incorporation of banana rings into recipes, particularly by TVL Cookery students, to highlight their versatility and acceptance in culinary applications. By addressing these objectives, this study sought to support the development, production, and market introduction of banana rings, promoting healthier dietary choices, reducing reliance on processed snacks, and utilizing bananas as a sustainable food ingredient.
This study revealed that banana rings are widely accepted as a healthier alternative to traditional snacks, with respondents strongly agreeing on their nutritional benefits, including their potassium, fiber, vitamin A, and protein content. Market acceptance was high, with respondents positively rating the taste, price, and overall willingness to purchase, indicating that banana rings meet consumer expectations and offer good value for money. Furthermore, the incorporation of banana rings into recipes was effective, with TVL Cookery students successfully developing appealing and versatile dishes using the product. Overall, the findings support the feasibility of banana rings as a marketable, health-conscious, and sustainable food option.
Furthermore, researchers recommend positioning banana rings as a healthier and sustainable alternative to traditional processed snacks, catering particularly to children and health-conscious individuals. Emphasizing bananas' nutritional benefits—high potassium, fiber, vitamins A and protein can enhance their appeal. For example, marketing materials could highlight that a serving of banana rings provides a significant portion of the recommended daily intake of potassium, crucial for heart health. We suggest promoting the affordability and versatility of bananas as a core ingredient. This could involve showcasing recipes on social media and partnering with food bloggers to create engaging content. To expand culinary applications, we could develop and market banana ring-based dips or coatings for other snacks. To foster consumer acceptance, we propose educational campaigns highlighting bananas' health benefits and environmental advantages. This could involve creating informative videos for social media or partnering with schools to educate children about healthy snack choices. Additionally, we recommend exploring ways to incorporate banana rings into school dietary programs and community initiatives to support healthier eating habits. This could involve offering banana rings as part of school lunch programs or partnering with local community centers to offer healthy snack workshops featuring banana rings. These efforts will help maximize the market potential of banana rings and establish them as a viable, nutritious food option.
INTRODUCTION
Banana is a popular and delicious fruit enjoyed by people all over the world. It is herbaceous perennial meaning, it is not tree, but rather giant herb. Bananas are a great source of potassium, vitamin B6, vitamin C, fiber, and antioxidants. They are also a good source of energy due to their carbohydrate content.
According to Ranjha et al (2022), banana, a traditional medicinal and nutritional fruit, is rich in carbohydrates, energy, and potassium. It fulfills 8% of the daily recommended value and has excellent medicinal properties. Banana can be processed into chips, powder, biscuits, and juice.
Rahman et.al (2021) stated that banana flour can be added to bread without significantly changing its sensory attributes and with higher fiber levels in the bakery business.
Likewise, Sumsudin et al (2019) indicated that banana can be substituted from banana powder in making banana cake. The research revealed that using banana pure makes significant difference in shelf life of such bakery products in incorporating banana.
In Addition, Enot (2022), suggested that banana peels can be used as a substitute for bananas in producing banana peel extract juice. The researcher highlights the nutritional value of banana peels, which contain essential nutrients like potassium, dietary fiber, vitamin A. protein, and sugar.
Researchers from Nasugbu East Senior High School aim to investigate the possibility of creating and selling Banana ring. They will attempt to address the following inquiries: a.) What are the nutritional benefits of banana rings compared to traditional snacks? b.) What are the market and consumer preferences of Banana ring in terms of taste, price, and overall willingness to purchase? c.) How can TVL Cookery students effectively incorporate Banana Ring into recipe?
In lieu thereof, the researchers utilized the descriptive research design to determine the acceptance and market potential of Banana ring among different consumers at Nasugbu East Senior High School. The findings were the basis for developing a recipe that will provide valuable insights into the production and market acceptance of Banana incorporated ring, paving the way for a successful product launch.
METHODOLOGY
The study adopted a descriptive research design with a quantitative approach, exploring the feasibility and potential impact of introducing "Banana ring". According to McCombes (2019), 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-one (51) teachers and nine (5) non- teaching staff. To ensure representative samples, the researchers selected forty-five (45) 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 items 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.
RESULT and DISCUSSIONS
This section presents the data gathered, analysis and interpretation to answer the problem which this study aims to achieve.
1. Nutritional Benefits of Banana ring compared to other traditional snack options
Table 1 shows Nutritional Benefits of Banana rings compared to other traditional snacks option. Based on the ten(10) indicators which is presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents' answers regarding Banana rings are a healthier option compared to traditional snacks-with weighted mean of 3.88 (SD= 3.35), Banana is considered a healthier alternative to traditional ring ingredients with weighted mean of 3.88 (SD= 3.35), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 3 with a weighted mean of 3.71 (SD=3.20), which indicate that Banana rings align with my dietary preference for healthier snacks, qualitatively described as strongly agree.
Overall results show that respondents “strongly agree” on the Health Considerations on with grand weighted mean of 3.79 (SD=3.29).
This result is related to the study conducted by Enot (2022), who stated that the researcher highlights the nutritional value or banana, which contain essential nutrients like potassium, dietary fiber, vitamin A, protein and sugar.
Table 1 The Nutritional Benefits of Banana rings compared to other traditional snack options
Legend:1.00-1.49 Strongly Disagree, 1.50-2.49 Disagree, 2.50-3.49 Agree, 3.50-4.00 Strongly Agree SD- Standard Deviation
2. Market Acceptance and Consumer Preference for Banana ring in terms of:
2.1 Taste
Table 2 shows Market Acceptance and Consumer Preference for Banana ring in Taste. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents' answers regarding Banana rings taste better than traditional ring options with weighted mean of 3.83 (SD= 3.31), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 5 with a weighted mean of 3.66 (SD=3.14), which indicates that the taste of banana ring meets my expectations, qualitatively described as strongly agree.
Overall results show that respondents “strongly agree” on the Market Acceptance and Consumer Preference for Banana ring in Taste with grand weighted mean of 3.76(SD=3.24).
This result is related to the study conducted by Rahman et.al (2021) who stated that banana flour can be added to bread without significantly changing its sensory and with higher fiber levels in the bakery business.
Table 2 Market Acceptance and Consumer Preference for Banana ring in Taste
Legend:1.00-1.49 Strongly Disagree, 1.50-2.49 Disagree, 2.50-3.49 Agree, 3.50-4.00 Strongly Agree SD- Standard Deviation
2.2 Price
Table 3 shows Market Acceptance and Consumer Preference for Banana ring in Price. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents' answers regarding the pricing of the banana is competitive with weighted mean of 3.90 (SD= 3.38), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 1 with a weighted mean of 3.69 (SD=3.18) and indicator 2 with a weighted mean of 3.69 (SD=3.18) which indicates that the price of banana ring is reasonable, and I am willing to pay a premium for banana ring.
Overall results show that respondents “strongly agree” on the Market Acceptance and Consumer Preference for Banana ring in Price with grand weighted mean of 3.78(SD=3.26).
This result is related to the study conducted by Gwahula and Salvio (2024) who stated that the Marketing strategies for bananas effectively utilize place, price, products, and promotion, increasing market opportunity and evaluating performance across various dimensions.
Table 3 Market Acceptance and Consumer Preference for Banana ring in Price
Legend:1.00-1.49 Strongly Disagree, 1.50-2.49 Disagree, 2.50-3.49 Agree, 3.50-4.00 Strongly Agree SD- Standard Deviation
2.3 Overall Willingness to Purchase
Table 4 shows Market Acceptance and Consumer Preference for Banana ring in Overall Willingness to Purchase. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents' answers regarding I am likely to purchase banana ring again with weighted mean of 3.73 (SD= 3.47), qualitatively described as strongly agree. However, the lowest weighted mean is indicator 4 with a weighted mean of 3.69 (SD= 3.16), which indicates that I am satisfied with the overall experience of banana ring, qualitatively describe as strongly agree.
Overall results show that respondents strongly agree on the Market Acceptance and Consumer Preference for Banana ring in Overall Willingness to Purchase with grand weighted mean of 3.74 (SD= 3.23).
This result is related to the study conducted by Hirunyalawan and Ractham (2024) who stated that Consumers perceive benefits in processed banana products, highlighting the need for farmers and suppliers to understand and share their knowledge with consumers.
Table 4 Market Acceptance and Consumer Preference for Banana ring in Overall Willingness to Purchase
Legend: 1.00-1.49 Strongly Disagree, 1.50-2.49 Disagree, 2.50-3.49 Agree, 3.50-4.00 Strongly Agree SD- Standard Deviation
3. Effective Incorporation of Banana ring into Recipes by TVL Cookery Students in Recipe Development Recipe Development
Table 5 shows Effective Incorporation of Banana ring into Recipes by TVL Cookery Students in Recipe Development. Based on the five (5) indicators which are presented to the respondents during the conduct of the survey, the highest Weighted Mean is the respondents' answers regarding Banana can be easily incorporated into ring recipes with weighted mean of 3.78 (SD= 3.27), qualitatively described as strongly agree. However, the lowest weighted mean are indicator 5 with a weighted mean of 3.73 (SD=3.22) and indicator 2 with a weighted mean of 3.75(SD=3.23) , which indicate that Banana enhance the overall taste of ring snacks and maintains its flavor and texture when cooked in ring, qualitatively describe as strongly agree.
Overall results show that respondents strongly agree on the Effective Incorporation of Banana ring into Recipes by TVL Cookery Students in Recipe Development with a grand weighted mean of 3.75 (SD= 3.24).
This result is related to the study conducted by Ranjha et.al (2022) who stated that banana can be processed into chips, powder, biscuits, and juice. Additionally, the study of Sumsudin et.al (2019) indicated that can be substituted from banana powder in making banana cake.
Table 5 Effective Incorporation of Banana ring into Recipes by TVL Cookery Students in Recipe Development
Legend:1.00-1.49 Strongly Disagree, 1.50-2.49 Disagree, 2.50-3.49 Agree, 3.50-4.00 Strongly Agree SD- Standard Deviation
CONCLUSION AND RECOMMENDATION
This section presents conclusions and recommendations for the study.
CONCLUSIONS
Based on the findings of the study, the following conclusions are drawn:
1. Results show that respondents strongly agree that banana ring is a healthier option than traditional snacks.
2. Data indicates that the respondents strongly agree on the market acceptance and consumer preference for banana ring in terms of taste, price and overall willingness to purchase.
3. Respondents agree on the effective incorporation of banana ring into the recipe.
RECOMMENDATIONS
Based on the proceeding findings and conclusions the following recommendations are offered by the researchers:
1. Banana rings are healthier than regular snacks and offer a healthier alternative to regular snacks, which contain essential nutrients like potassium, dietary fiber, vitamin A and protein.
2. Banana rings are a good substitute for snacks, not only that they have a good taste, a very cheap and easy to acquire ingredient, it is also liked by the respondents.
3. Bananas can be used as an ingredient in many options of food, in addition Banana blends well in other recipes and gives a unique taste.
BIBLIOGRAPHY
Gwahula and Salvio (2024) Influence of Product, Price, Promotion and Place on Banana Market https://www.researchgate.net/profile/Steven-Tumaini/publication/385470223_Influence_of_Product_Price_Promotion_and_Place_on_Banana_Market_Trend_in_Kilimanjaro-Tanzania/links/672530f6db208342dee459ff/Influence-of-Product-Price-Promotion-and-Place-on-Banana-
Hirunyalawan and Ractham (2024) Knowledge sharing from farmer/processor and the perceived benefits of processed banana consumers https://scholar.google.com/scholar?as_ylo=2020&q=willingness+to+pay+a+banana+product&hl=en&as_sdt=0,5#d=gs_qabs&t=1731136580995&u=%23p%3DSZt5f47MfU0J
Marrecil B. Enot (2022),Banana Peel Extract as Juice https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=banana+feel+extract+as+juice+Marrecil+B.+Enot&btnG=#d=gs_qabs&t=1724237863499&u=%23p%3DvNOPZWUUHB4J
McCombes (2019), Descriptive Research https://www.scribbr.com/methodology/descriptive-research/#:~:text=Descriptive%20research%20aims%20to%20accurately,investigate%20one%20or%20more%20variables.
NIP Samsudin, NA Roslan, MAR Nor-Khaizura, H Hasan (2019), Shelf life extension of ambient-stored banana cake using banana powder. https://openurl.ebsco.com/EPDB%3Agcd%3A14%3A7338734/detailv2?sid=ebsco%3Aplink%3Ascholar&id=ebsco%3Agcd%3A136392637&crl=c
Ranjha, Irfan, Nadeem & Mahmood (2022)A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana, https://www.tandfonline.com/doi/abs/10.1080/87559129.2020.1725890
Rahman,Akter,Sabuz,& Rana (2021) Characterization of wheat flour bread fortified with banana flour.https://scholar.google.com/scholar?hl=en&as_sdt=0%2C5&q=bakery+that+use+banana+as+their+flour+&btnG=#d=gs_qabs&t=1723914130949&u=%23p%3D8hw9NW3adw
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