05681nam a22002177a 4500 10355 OCLRC 20260730103809.0 230221t xxu||||| |||| 00| 0 eng d OCLRC T 647.94 2009 0071 Abaday, Margaux Calamansi & other citrus subspecies: an innovation for liquor mixing processes./ Margaux Abaday, Ian Busayong, Kenneth Pakingan, and Justine Myron Sanchez. Parañaque City: Olivarez College, 2009. Undergrauate Thesis This study sought to determine the effects of calamansi and other citrus subspecies and the liquor mixing process as perceived by the respondents. Specifically, this study answers the ff questions: What is the profile of the respondents in terms of 1.1 Age: 1.2 Gender: 1.3 Frequency of purchasing calamansi? How do the respondents perceive Calamansi and other citrus subspecies as an innovative ingredient for liquor mixing process as regards: 2.1 Health Benefits: 2.2 Food Preparation; 2.3 Beverage Servings. 2.4 Taste: 2.5 Effect? Is there a significant difference on the perceptions of respondents as regards to calamansi and other citrus subspecies as an ingredient for liquor mixing process in terms of variable in number 2? Based on the results of the study, what innovations can be proposed for liquor mixing process? The significant findings were the following: The Important findings of this research were as follows: 1.1 Age Data revealed that the age of the youngest respondents are below 18 years old which is 26%, while ages 18 to 21 years old are 44%. And those who are 21 years old and above consists of 30% of the total respondents. 1.2 Gender Data revealed that both men and women are equal in percentage of the total number of respondents. 1.3 Frequency of purchasing calamansi Data revealed that the number of respondents who always purchase calamansi is 30%. Those who answered "Often" consists of an outstanding number of 42%. While the others prefer to purchase calamansi only sometimes which is 20%? And lastly, the rest had answered that they seldom purchase calamansi that is 8% of the total number of respondents. 2.1 Health Benefits Data revealed that respondents strongly agree that calamansi have health benefits. 2.2 Food Preparation Daily food preparation using calamansi was also strongly agreed by the respondents 2.3 Beverage Servings As to beverage serving, respondents says that they strongly agreed on this versatile fruit. 2.4 Taste The respondents strongly agree that calamansi is a very delicious fruit. 2.5 Effect The effects of calamansi states that it was also strongly agreed by the respondents as a nutritious fruit and is good for the body. 3. The data revealed that there is no significant difference on the perceptions of respondents as regards to calamansi and other citrus subspecies as an ingredient for liquor mixing process in terms of health benefits, food preparation, beverage servings, taste, and effect. Conclusions Based on the foregoing findings the following conclusions were drawn: 1.1 Age based on the survey, the researchers conclude that ages 18 to 21 years old are most likely to consume this product. On the other hand, people below 18 years old and those who are around 22 years old and above are just a little less frequent to use than of the latter. 1.2 Gender The study concludes that both male and female are alike in terms of consuming calamansi. 1.3 Frequency of purchasing calamansi The researchers conclude that calamansi is a very popular item and people of all ages buy this almost everyday. Just as the data stated that the number of respondents who always purchase calamansi is 30% and those who answered often is 42% 2. The researchers conclude that calamansi is good for the body and increases the immune system. Calamansi can be used in foods, liquors, and other beverages. It is a healthy fruit can be served pure, with sugar, hot or cold. It has a sour taste but this is why people love it. Calamansi could be used not only in food and drinks, but it could also be used to different products like soaps, lotions, etc. Thus, calamansi is becoming a very well-known fruit. 3. The researchers had conclude that there is no significant difference on the perceptions of respondents as regards to calamansi and other citrus subspecies as an ingredient for liquor mixing process. 4. It is possible to make innovations with calamansi because of its versatility and usefulness to almost everything. Recommendations Based on the foregoing conclusions the following recommendations were made: 1. People should drink calamansi more often especially, especially the young ones because it helps develop a stronger body for them. 2. Calamansi more often as a source of vitamin c for the body. It is said that a healthy body creates a healthy mind. 3. Calamansi has advantages when being mixed with liquor because it enhances metabolism when being diluted in warm water. It serves as a laxative 4. Calamansi is convenient in food preparation because it can be found everywhere, in the market or grocery shops. 5. Further study in the project especially to the use of other fruit extract rather than just calamansi extract because a market research scanning on calamansi that was done revealed important statistics and information for any farmer or group of farmers interested in producing and marketing. Busayong, Ian Pakingan, Kenneth Sanchez, Justine Myron THES T 647.94 2009 0071 10355 10355 0 0 0 0 LRC GR 2026-07-30 0 T 647.94 2009 0071 2026-07-30 10:38:09 2026-07-30 THES