Impact assessment of dragon fruit products / by Shalom B. Sanchez.

Thesis (Bachelor of Science in Food Technology) Cavite State University

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

SANCHEZ, SHALOM B. Impact Assessment of Dragon Fruit Product.
Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University,
Indang, Cavite. May 2018. Adviser. Dr. Eufemio G. Barcelon.

The study was conducted from March to April 2018 in Tambo Kulit, Cavite State
University, and Trece Martires Cavite to assess the impact of dragon fruit processed products.
Specifically, the study aimed to document activities involved leading to the development of
dragon fruit processed products; determine the problems in processing dragon fruit products;
propose recommendations to improve and sustain production of dragon fruit processed
products; and determine the benefits gained from dragon fruit products technology by alumni,
generator/researcher (faculty member), and adaptor (farmer).
Data used in the study were obtained through personal interview and purposive methods
a sampling technique with a total of seven participants (two alumni, four generators/researchers,
who were faculty members), one adoptor of technology (farmer), was used. Survey
questionnaire and personal interview material were used to gather data.
Thematic analysis was used to interpret results of the interview.
There are seven undergraduate theses on food technology and five researches on
dragon fruit products that were studied by faculty members in Cavite State University. Dr.
Tepora, Dr. Dimero, and Dr. Vida were the researcher/processor who generated technologies on
dragon fruit products and patented eight dragon fruit products from their studies. Their studies
were about jelly, juice (clear and pulpy), puree, jam, cider vinegar, wine, and flower cider.
There were two seminars conducted by Cavite State University that was led by Dr.
Teddy F. Tepora and Silan's Agri Farm, and five exhibits about dragon fruit by-products.
Mrs. Shirley Silan, the owner of Silan's Agri Farm, adopted the technologies of dragon fruit
and produced wine and vinegar.
Identified problems encountered in the study and processing of dragon fruit include
limited literature, seasonality of the product, consumer acceptability of the product, lack of
time, and limited standards for product formulation. It was also suggested that food safety
guidelines be followed, and proper selection of raw materials be implemented.

The study also assessed the impact of dragon fruit processing derived by the
participants such as alumni, who acquired knowledge on studying and processing dragon
fruit products like jam and ice cream. Faculty member became author, consultant, speaker
in seminar and conference through studying dragon fruits. Lastly, the adoptor (farmer), had
additional income and developed popularity in making dragon fruit processed product.

Submitted copy to the University Library. 11/22/2018 T-7682