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MARC Record
Bibliographic Data
Control Number
57640
Date and Time of Latest Transaction
20060619142624.4
General Information
060619s |||||||||b ||00|||
Cataloging Source
PCARRD-DOST
Main Entry - Personal Name
Data, Emma S.
Main Entry - Uniform Title
ENGLISH
Title Statement
Utilization and marketing schemes of rootcrop-based soy sauce
General Note
Baybay, Leyte: VISCA, [n.d.]. pp. 93-122. -(PRCRTC Proj. No. 100; Study 3)
Summary, Etc.
A total of 300 households from four barangays of Baybay, Leyte and ViSCA were interviewed to determine factors affecting the marketability of and preference for root soy sauce. Most respondents were families who had tested and used soy sauce as condiment or seasoning in many food dishes. Nearly all respondents indicated that they prefer to buy any brand of soy sauce in 12 oz or beer bottle. Reasons for preference and adherence to specific brand of soy sauce were availability, price and taste. The characteristics of root soy sauce that respondents disliked were strong odor, lack of salt and lack of color. Unless improved, rootcrop-based soy sauce cannot compete with the consumers' traditionally preferred brands in the local markets. "Store promotional activities" and "word of mouth" were two factors which influenced consumers to buy root soy sauce
Subject Added Entry - Topical Term
ROOT CROPS
SAUCES
FOOD TECHNOLOGY
ORGANOLEPTIC PROPERTIES
FOOD PREFERENCES
QUALITY
Added Entry - Personal Name
Pepino, Myrna B.
Location
DOST PCARRD
Physical Location
Department of Science and Technology
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
Digital Copy
Not Available
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