lagundi lemon candy
LAGUNDI LEMON CANDY
A Thesis Proposal presented to the Faculty of the College of Hospitality Management
Eulogio “Amang” Rodriguez
Institute of Science and Technology
In Partial fulfillment
Of the requirements for the Subject CA 105 Leading to the Degree of
Bachelor of Science in Hospitality
Management Major in Culinary Arts
CHAPTER 1
The Problem and Its Background
Introduction
Candy came to America in the early eighteenth century from Britain and France. Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy. Rock candy, made from crystallized sugar, was the simplest form of candy, but even this basic form of sugar was considered a luxury and was only attainable by the rich people. In contrast, since 1979 the world has produced more sugar than can be sold, making it very attainable and cheap.
Candy was originally a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the wealthiest at first. At that time it began as a combination of spices and sugar that was used as an aid to digestive problems. Digestive problems were very common during this time due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of 'candies' at banquets for their guests. One of these candies, sometimes referred to as a 'chamber spice', was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar. Lagundi (scientific name: Vitex negundo) is a large native shrub that grows in the Philippines and has been traditionally used as herbal medicine. The Philippine Department of Health has conducted research and study for Lagundi and has suggested that the lagundi plant has a number verifiable therapeutic value
Lagundi is an erect, branched tree or shrub that grows to as much as 5 m high. Lagundi has a single thick, woody
A Thesis Proposal presented to the Faculty of the College of Hospitality Management
Eulogio “Amang” Rodriguez
Institute of Science and Technology
In Partial fulfillment
Of the requirements for the Subject CA 105 Leading to the Degree of
Bachelor of Science in Hospitality
Management Major in Culinary Arts
CHAPTER 1
The Problem and Its Background
Introduction
Candy came to America in the early eighteenth century from Britain and France. Only a few of the early colonists were proficient in sugar work and were able to provide the sugary treats for the very wealthy. Rock candy, made from crystallized sugar, was the simplest form of candy, but even this basic form of sugar was considered a luxury and was only attainable by the rich people. In contrast, since 1979 the world has produced more sugar than can be sold, making it very attainable and cheap.
Candy was originally a form of medicine, either used to calm the digestive system or cool a sore throat. In the Middle Ages candy appeared on the tables of only the wealthiest at first. At that time it began as a combination of spices and sugar that was used as an aid to digestive problems. Digestive problems were very common during this time due to the constant consumption of food that was neither fresh nor well balanced. Banquet hosts would typically serve these types of 'candies' at banquets for their guests. One of these candies, sometimes referred to as a 'chamber spice', was made with cloves, ginger, aniseed, juniper berries, almonds and pine kernels dipped in melted sugar. Lagundi (scientific name: Vitex negundo) is a large native shrub that grows in the Philippines and has been traditionally used as herbal medicine. The Philippine Department of Health has conducted research and study for Lagundi and has suggested that the lagundi plant has a number verifiable therapeutic value
Lagundi is an erect, branched tree or shrub that grows to as much as 5 m high. Lagundi has a single thick, woody