Casmole Chips Production And Its Profitability

Marlyn  H. Galapin,

Casmole Chips Production And Its Profitability

Discipline: Food and Beverage Production

Abstract:

This study aimed to produce and determine the level of profitability of CasMoLe Chips to 30 chip consumers, 30 chip makers, and 30 chip sellers in Barangay Highway Hills, Mandaluyong City, for the year 2023 – 2024. The experimental method of research was utilized with a survey questionnaire as the data gathering instrument. This study also used the 9- Hedonic rating scale for acceptability and 5-Likert scale for the profitability of the CasMoLe Chips. There were thirty (30) chip consumers, thirty (30) chip makers, and thirty (30) chip sellers’ respondents who evaluated the acceptability and profitability of this research. The statistics used in the study were the Weighted Mean and one-way ANOVA. The salient findings of the study on the acceptability and profitability of CasMoLe Chips are as follows: the production of CasMoLe chips involved two different phases. The first phase focused on preparing cassava, camote tops, and lemongrass powder. This process began with the selection and preparation of fresh, high-quality ingredients. The raw ingredients were washed and blanched to eliminate any microorganisms, followed by draining to remove excess water. Afterwards, they were dried using an air-fryer in dehydrator mode at 180 degrees Celsius for around 2 hours, and finally pulverized in a blender at maximum speed for 3 minutes.

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