The Marketability of Taro Pandesal as Perceived by Consumers in Hilltop Mansion Heights Subdivision in Greater Lagro, Quezon City
THE COMMERCIALITY OF TARO PADESAL AS PERCEIVED BY CONSUMERS IN LAGRO QUEZON CITY
Kristina Angelica J. Lee1,3, Vanessa P. Quizana1,3, Ronald M. Suello1,3, Geniva Villarosa1,3,
Ms. Maria. Paz T. Castro1,2,3
1College of Hospitality Institute Management
2Research Development and Innovation Center
3Our Lady of Fatima University
1.0. Introduction Intense competition within the bakery market, combined with evolving consumer expectations has continued to drive innovation particularly in health and convenience. Bakery products have a well established presence in the Philippine diet. According to Woods and Thornsbury next to rice, bread is a staple item in the Philippine diet and sales of cakes and pastries have been expanding over the last decade. Rising levels of obesity, heart disease, and diabetes in the Philippines have prompted increased consumer interest in healthy and nutritionally enhanced foods and government interest in promoting healthier eating and lifestyles. White bread is the most commonly eaten baked item in the Philippines, though rising health consciousness is increasing demand for more healthful options. The global recession and rising flour and transport prices have had effects across the entire food sector in the Philippines. Small portion or single serve bakery items are becoming more popular as consumers become more cost conscious. Bread is the leading item usually sold in the Philippines. Breads commonly eaten in the Philippines seem to be a blend of western style recipes with Philippine additions. For example, breads offered by some of the most popular bakeries, in addition to slice sandwich loaves, include sweet breads with raisins, sweet breads with Ube (purple yam, a popular filling in the Philippines), brioche with ham, macapuno (young coconut), or ube filling, flaky pastry with black beans, yellow beans, taro, ube or pork. In recent years the company expanded its product line to include pastries, high fibre
Kristina Angelica J. Lee1,3, Vanessa P. Quizana1,3, Ronald M. Suello1,3, Geniva Villarosa1,3,
Ms. Maria. Paz T. Castro1,2,3
1College of Hospitality Institute Management
2Research Development and Innovation Center
3Our Lady of Fatima University
1.0. Introduction Intense competition within the bakery market, combined with evolving consumer expectations has continued to drive innovation particularly in health and convenience. Bakery products have a well established presence in the Philippine diet. According to Woods and Thornsbury next to rice, bread is a staple item in the Philippine diet and sales of cakes and pastries have been expanding over the last decade. Rising levels of obesity, heart disease, and diabetes in the Philippines have prompted increased consumer interest in healthy and nutritionally enhanced foods and government interest in promoting healthier eating and lifestyles. White bread is the most commonly eaten baked item in the Philippines, though rising health consciousness is increasing demand for more healthful options. The global recession and rising flour and transport prices have had effects across the entire food sector in the Philippines. Small portion or single serve bakery items are becoming more popular as consumers become more cost conscious. Bread is the leading item usually sold in the Philippines. Breads commonly eaten in the Philippines seem to be a blend of western style recipes with Philippine additions. For example, breads offered by some of the most popular bakeries, in addition to slice sandwich loaves, include sweet breads with raisins, sweet breads with Ube (purple yam, a popular filling in the Philippines), brioche with ham, macapuno (young coconut), or ube filling, flaky pastry with black beans, yellow beans, taro, ube or pork. In recent years the company expanded its product line to include pastries, high fibre