BIBLIOGRAPHY LANGCO, JOVY-ANN P....
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
26
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
ITERATURE CITED
ANONYMOUS. 2012. Siomai in the Philippines, Retrieved September 20, 2012 from
http//suit.com/article/siomai in the Philippines.
ANONYMOUS. 2012. Consumer acceptability. Retrieved March 17, 2013 from http//
consumers acceptability. com/article/ consumer acceptability towards product.
BELCH, G. E. and M. A. BELCH. 1993. Introduction to advertising and promotion: An
integrated
marketing communication perspective. Homewood, IL: Irwin. Pp.
20, 115.
DAVISON A. 1999 Oxford Companion to Food. Oxford University Press Oxford. Pp.
261.
HSIUNG, D., SIMONDS, N. and LOWE, J. The Food in China; a journey of Food (2005)
Lovers Bay Books. P. 38.
KOTLER P. and G. ARMSTRONG. 1999. Principles of Marketing 6th edition, Printice
Hall, Inc. Pp. 135-149.
KOTLER P. 2000 Marketing Management, Printice Hall, New Jersey, USA. P. 60.
MABESA L.S. 1986 Sensory Evaluation of Foods Principles and Methods, CRDL Printing
Press Makiling Subdivision Los Banos, Laguna. Pp 24- 42.
MARTIN D. 2000 Market research second edition, Mc Graw-Hill Press Makiling Los
Banos Laguna. P. 325.
MIRANDA C. and G. MIRANDA. 1980 Marketing management, Manila National
Bookstore Publisher. P. 22.
MIRANDA G.S. 1983 Basic Marketing L&G, Business House Philippines. P. 5.
MOWEN J. C. and M. MINOR. 1998. Consumer Behavior 5th edition, Printice Hall Inc.
Pp. 6-12.
PAUL PETER J. and J. C. OLSON. 2008 Consumer Behavior 5th edition, Mc Graw-Hill
Companies Inc. Pp. 312-320.
Consumers Acceptability Towards Veggie Siomai
BAYENG, ARIEL O. APRIL 2013
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
26
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
ITERATURE CITED
ANONYMOUS. 2012. Siomai in the Philippines, Retrieved September 20, 2012 from
http//suit.com/article/siomai in the Philippines.
ANONYMOUS. 2012. Consumer acceptability. Retrieved March 17, 2013 from http//
consumers acceptability. com/article/ consumer acceptability towards product.
BELCH, G. E. and M. A. BELCH. 1993. Introduction to advertising and promotion: An
integrated
marketing communication perspective. Homewood, IL: Irwin. Pp.
20, 115.
DAVISON A. 1999 Oxford Companion to Food. Oxford University Press Oxford. Pp.
261.
HSIUNG, D., SIMONDS, N. and LOWE, J. The Food in China; a journey of Food (2005)
Lovers Bay Books. P. 38.
KOTLER P. and G. ARMSTRONG. 1999. Principles of Marketing 6th edition, Printice
Hall, Inc. Pp. 135-149.
KOTLER P. 2000 Marketing Management, Printice Hall, New Jersey, USA. P. 60.
MABESA L.S. 1986 Sensory Evaluation of Foods Principles and Methods, CRDL Printing
Press Makiling Subdivision Los Banos, Laguna. Pp 24- 42.
MARTIN D. 2000 Market research second edition, Mc Graw-Hill Press Makiling Los
Banos Laguna. P. 325.
MIRANDA C. and G. MIRANDA. 1980 Marketing management, Manila National
Bookstore Publisher. P. 22.
MIRANDA G.S. 1983 Basic Marketing L&G, Business House Philippines. P. 5.
MOWEN J. C. and M. MINOR. 1998. Consumer Behavior 5th edition, Printice Hall Inc.
Pp. 6-12.
PAUL PETER J. and J. C. OLSON. 2008 Consumer Behavior 5th edition, Mc Graw-Hill
Companies Inc. Pp. 312-320.
Consumers Acceptability Towards Veggie Siomai
BAYENG, ARIEL O. APRIL 2013