BIBLIOGRAPHY

LANGCO, JOVY-ANN P. APRIL 2013. Consumers Acceptability

Towards Veggie Siomai. Benguet State University, La Trinidad, Benguet.

Adviser: Jovita M. Sim, MSc.

ABSTRACT

The study was conducted in Benguet State University, La Trinidad Benguet to

determine the acceptability of the veggie siomai the potential consumers. A total 200

respondents, comprising students and employees of Benguet State University, La Trinidad

Benguet served as product evaluator. Two preparations of veggie siomai was evaluated;

the fried and steamed siomai. The respondents evaluated the product as to taste, color,

aroma, texture and appearance. Results of the evaluation showed that the veggie siomai,

both fried and steamed were liked by the students and employees.

Factor that affects the decision of consumers in buying or tasting veggie siomai was

because of curiosity and taste. Respondents considered the taste as the major factor in

consuming a product. Majority of the respondents were aware of the nutritional value of

the food they consumed, thus, also one considerations in the choice of food. With this,

veggie siomai could be accepted because it is nutritious and has a good taste.

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
 INTRODUCTION

Rationale

Siomai are ancient food and was believed to have originated in inner Mongolian

region of China known as Huhhot. It was introduced here in the Philippines when the

Chinese traders came to trade with our country and stayed on, certainly they used local

condiments, they taught their Filipino wives their dishes and thus, Chinese siomai came to

be (Hsiung, 2005).

Siomai or dimsum in Chinese means a light snack, the Chinese people take siomai

usually in the middle of the afternoon while sipping hot oohlong tea. Filipino, however

have taken dimsum into a different level, instead of taking it as light snack, most Filipino

now consider siomai as main course taken with steamed rice and also as appetizer and as

merienda or in between meal snack (Anounymous,2012).

Siomai is one of the most popular street delicacies in the Philippines. It has Chinese

origin but has evolved into different varieties because of the growing love of Filipino for

siomai. Siomai is basically pork wrapped in a dumpling wrapper and steam to soften the

pork and release the taste of vegetable, onions and others, but now you can find Filipino

inspired delicacy, now there were numerous siomai varieties aside from pork, beef, shrimps

and tuna (Anonymous, 2012).

Vegetable crunchy siomai is a deep fried siomai (composed of vegetable)

introduced by a group of students who are studying at Benguet State University during

their subject Agriculture Extension on the topic of Demonstration of innovated and new

product .This group of student are concerned with consumers who are health conscious, so

they decided to cook siomai, which the main ingredient is banana blossom instead of pork

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
with the variety of vegetables and spices, then it is deep fried until it turns golden brown.

This product is ideal for vegetarian people.

This study looked into the acceptability of consumers on veggie siomai.

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
 REVIEW OF LITERATURE

Based on consumer’s survey, siomai rank number one on the most preferred

Dimsum delicacy that is acceptable to 95% of Filipino. From segment A to D of the

Philippine market. Siomai is considered as the current “darling of public consumer”

because siomai has just turned as one of the best selling street food like the fish ball. Siomai

variations has been adapted and altered to meet the cultural preference of the region. For

example the ingredients, serving customs, cooking siomi according to the cultural tastes of

every costumers. The siomai in Indonesia or Indonesian version, the main ingredient are

filled with fish and variety of vegetables. It is steamed rather than fried .Cantonese version,

the siomai is filled with grind pork, chicken and vegetables and fish. In Muslim areas you

may fry mackerel siomai, in various part of Europe, siomai or dumping are also featured

as soup are stew, in which vegetables may enhance by little meat and also this dumpling

or siomai is popular in cold climates. As for others, they can consume siomai that is produce

by people who uses their imaginations as to the fillings they want to put in siomai consumer

(Davidson, 1999).

The world is world of consumers, it is the consumer who make the wheel of industry

go around and who ultimately decides what must be produced (Miranda, 1983).

Business and industries cannot thrive without consumers to buy its goods and

services. But more than that, consumers are important for very fundamental reason. They

give direction to our economic system by deciding what shall and shall not be produce.

When consumers buy certain products and they encourage their producers to step up form

certain production and make more of them. Conversely, if consumers show little or no

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
interest in a product though small purchases, they make this one way of advising the

business enterprise concerned to produce something which consumers want most or go out

of business (Miranda, 1979).

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
 METHODOLOGY

Locale and Time of the Study

The research study was conducted within BSU premise in the month of December

2012 to January 2013.

Respondents of the Study

The respondents were the college students, faculty/employees who have tried/tasted

the veggie siomai. A total of 200 students and employees served as respondent.

Data Collection

A taste test was conducted to different types of respondents, a questionnaire was

provided to taste panels for them to evaluate the product. The questionnaire was answered

in the presence of the researcher.

Data Gathered

Data gathered were consumer /evaluators profile acceptability of evaluators in

terms of taste, texture, color, aroma and other factors affecting the consumers towards

veggie siomai.

Data Analysis

The data were tabulated, analyzed using statistical tools, such as frequency count,

percentage, ranking, and other appropriate statistical tool.

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
 RESULTS AND DISCUSSION

Profile of the Respondent

There were 200 respondents who evaluated the veggie fried and steamed siomai.

Age. Table 1 shows that of the 200 respondents, 160 (85%) were 20 years old and

below, 18 (9%) were from age 21 to 30 years old, 7 (3.5%) were from the age 31 to 40

years old, 12 (6%) were from age of 41 to 50 years old and 3 (1.5%) were from age of 51

to 60 years old. The result implies that there were more number of tas te younger consumers

than the older ones.

Gender. There were more female respondents (68.5%) than male (31.5%). The

result shows that there were more female respondents than male.

Civil status. Majority (68.5%) of the respondents were single and 31.5% were

married.

Occupation. Most (81.5 %) of the respondents were college student while 18.5% of

the respondents were BSU employees which among includes teaching and non-teaching

staff.

Religion. Most (95%) of the respondents were Christians and the others did not

indicate their religion.

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
 SUMMARY CONCLUSIONS AND RECOMMENDATIONS

Summary

The study was conducted to determine the profile of potential consumers of veggie

siomai, to identify the acceptability of the consumers in terms of taste, texture, color, aroma

and appearance and to determine the factors the consumers usually consider in consuming

the product.

The result shows that from the age of 10 to age 60 years old were potential

consumers of the veggie siomai product, this includes students and employees. The

respondents/consumers taste panels like the veggie siomai in terms of taste, texture, aroma,

color and appearance. The first factor that the employee respondents usually consider in

consuming the product is the taste of the product, second is the aroma and appearance and

last that they consider is the price of the product. The student respondents usually consider

also the taste of the product as first consideration second is the appearance of the product,

then aroma, ingredients and the last that they consider is the the price of the product. Of

the 200 respondents / taste panels, most (99%) of them are willing to buy the product and

only 0.5% is not willing and 0.5% is uncertain to buy the product. In case the product is

available in the market, the respondents are willing to buy. Price is not a major

consideration, but the taste and nutritional value of the product.

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
Conclusions

Based on the result of the study, using the Likert scale the consumers like the

product. But size must be bigger and compact content like the commercial meat siomai.

The fried and veggie siomai is accepted by the respondents/ taste panels and are willing to

buy if the available. Price is not the major consideration but the taste and nutritive value of

the product.

Recommendations

Since the consumers like the product, the researcher recommends that there must be

more innovation for the product appearance and the oiliness of the veggie fried siomai

product to be more attractive to the consumers and to produce another variety just like

unripe jackfruit siomai instead of banana blossom. It is also recommended that the product

be available to these potential consumers.

Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013
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Consumers Acceptability Towards Veggie Siomai

BAYENG, ARIEL O. APRIL 2013