CHAPTER I

INTRODUCTION

Background of the Study

Manila palm (Adonidia Merilli Becc.), is a family of palm plant that is similar to betel nut,

but the stem is shorter, less slender and the leaves are shorter and more arched. It is probably the

most familiar, and most widely cultivated palm in the world that is native of the Philippines. It

was, in fact, in cultivation in Manila since about 1875 (Merilli 1922), and its origin was still

unknown when it was first described (as Normanbya merrillii Becc.) in 1909 as new to science

(Beccari 1909). The species was then locally known as Bunga de Jolo and Bunga de China as

the fruits were also good substitute for those of Areca catechu. The name Bunga de Jolo was

thought to indicate the true origin of the cultivated palm (Beccari 1909, Brown and Merrill 1920),

but this species has, thus far, not been recorded from Jolo Island, nor there is a specimen collected

in a wild from there. (www.palms.org/palmsjournal/2011)

The fruit seeds of Manila Palm can be made as sweetened instead of just leaving them

wasted in any place. In connection, this research work, therefore, aims to determine how effective

the early matured Manila palm nut as to be candied compared into commercially prepared

products. This research would increase the information about Manila palm nut through the

pursuance of this study.

Conceptual Framework

Manila Palm Manila Palm

Nut Nut Candy

Research Paradigm

Manila palm nut can be a good substitute for ready made candies.

Statement of the Problem

Generally, the study aims to determine the feasibility of Manila palm nut as candy.

Specifically, the study aims to determine the quality of Manila palm nut candy in terms of:

a) Taste

b) Appearance

c) Texture

Significance of the Study

Nowadays, in our country, we demand processed foods for our foods and desserts. Candy,

also called sweets or lollies, is a confection that features sugar as a principal ingredient.

Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be candied.

However, processing Manila palm nut candy takes care of excess palm nut during peak seasons.

This study will be of great help to improve the economic value of Manila palm nut.
 This study would also be useful to the communities for livelihood purposes for many

families. Thus, enables better use of raw materials in the locality.

Scope and Delimitations

The study will focus on determining the quality of Manila palm nut candy as to taste,

appearance and texture.

Definition of Terms

Candy is a sweet food made with sugar or chocolate.

Taste refers to the palatability and acceptability of Manila palm nut candy.

Appearance refers how the Manila palm nut candy look.

Texture refers how smooth or rough the Manila palm nut candys surface.