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BG OF THE RESEARCH 1

The document discusses the potential of Giant Swamp Taro (Cyrtosperma merkusii) in creating unique desserts, particularly vanilla-infused ice cream, while emphasizing the importance of balancing novelty and familiarity for consumer acceptance. It highlights the need for research on this underutilized crop and its culinary applications, aiming to assess sensory attributes to determine market potential. The study contributes to food innovation, food security, and the economic opportunities associated with utilizing neglected crops.

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18 views

BG OF THE RESEARCH 1

The document discusses the potential of Giant Swamp Taro (Cyrtosperma merkusii) in creating unique desserts, particularly vanilla-infused ice cream, while emphasizing the importance of balancing novelty and familiarity for consumer acceptance. It highlights the need for research on this underutilized crop and its culinary applications, aiming to assess sensory attributes to determine market potential. The study contributes to food innovation, food security, and the economic opportunities associated with utilizing neglected crops.

Uploaded by

barangaysanjuan.official098
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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• The human palate is driven by curiosity, leading to a demand for unique and uncommon

flavors in desserts. Research indicates that consumers are more inclined to accept novel foods
when they perceive them as familiar, novel, and healthy (Speirs et al., 2021).

Justification 1. The human palate craves novelty, especially in desserts. Consumers are drawn to unique
flavors and experiences, but the success of such products depends on a delicate balance between
novelty and familiarity. Existing research highlights the importance of factors like novelty, familiarity,
perceived health benefits, and cultural context in shaping consumer acceptance of novel foods (Speirs et
al., 2021; Rodriguez & Tanaka, 2020). This research explores the potential of a unique ingredient – Giant
Swamp Taro (Cyrtosperma merkusii), or "Palauan" – in a familiar dessert format: ice cream.

Support 3. However, simply being novel isn't enough to guarantee success. Familiarity also plays a
crucial role. Consumers often seek a balance between the excitement of novelty and the comfort of
recognizable elements (Speirs et al., 2021). Research on insect-based desserts (D'Amico & Altieri, 2019)
demonstrates that even with a novel ingredient, consumers are more likely to accept the dessert if it
incorporates familiar flavors or textures. Similarly, the growing popularity of plant-based desserts
(Carter & Davis, 2021) suggests that consumers are open to innovation when it complements existing
preferences for healthier or more sustainable options

• Giant Swamp Taro (Cyrtosperma merkusii) is an underutilized crop with potential for food
security and sustainable culinary innovation.

Justification 1. While Giant Swamp Taro offers potential as a sustainable and nutritious crop
(Mendiondo et al., 2023; Pobar et al., 2014), it remains a neglected crop (Müller et al., 2023), with
limited research on its culinary applications, especially in dessert formats. Existing research also points
to challenges in utilizing taro due to its oxalate content, requiring careful processing to mitigate acrid
taste or irritation (Temesgen & Retta, 2015). This study addresses this gap by investigating the consumer
acceptability of a vanilla-infused Palauan ice cream HERE in the Philippines, focusing on sensory
attributes (taste, appearance, texture, aroma) to determine its market potential. The lack of existing
studies on vanilla-flavored Palauan ice cream specifically justifies this research.

• This study investigates the acceptability of Giant Swamp Taro ice cream infused with vanilla
flavor. The research aims to assess sensory factors like taste, appearance, texture, and aroma
to determine consumer acceptance.

Justification: The research aims to assess sensory factors like taste, appearance, texture, and aroma to
determine consumer acceptance. Addressing the lack of studies on Palauan desserts highlights the need
for innovation and could pave the way for introducing this nutrient-rich ingredient into the market.

This research is significant for several reasons:

First, it contributes to the growing body of knowledge on consumer acceptance of novel food products,
providing valuable insights for food innovation.

Second, it explores the potential of a neglected crop, promoting food security and sustainable
agriculture. Third, it addresses the specific challenge of utilizing Palauan in a palatable and commercially
viable dessert, potentially opening new markets and economic opportunities. The findings will inform
product development and marketing strategies for Palauan-based desserts, contributing to both culinary
innovation and the utilization of underutilized crops.

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