Marketability of squash (Cucurbita maxima Linn) fruit and sweet potato (Ipomoea batatas (Linn) Lam.) tuber as tart base and fillings

Abstract

Squash <i>(Cucurbita maxima Linn)</i> fruit and sweet potatoes <i>(Ipomoea batatas (Linn) Lam.),</i> locally known as Kalabasa and Kamote in the Philippines, are key ingredients in tarts. These vegetables, abundant in the Philippines, are rich in essential nutrients and health benefits, making them valuable additions to the culinary landscape. Given the traditional Filipino preference for sweet flavors and frequent sweet offerings at gatherings, the study aimed to introduce a fresh and unique taste by incorporating these ingredients into tarts, thus expanding the market for local bakeries and stores. The researchers sought to determine the level of marketability of Squash <i>(Cucurbita maxima Linn)</i> fruit and Sweet potato <i>(Ipomoea batatas (Linn) Lam.)</i> tuber as a tart base and fillings in terms of the price, product, promotion, place, people, packaging, and process among 50 respondents. A questionnaire designed by the researchers was used to gather data from 50 non-probability respondents using the descriptive survey method with accidental random sampling. The findings revealed that there was no significant difference in the level of marketability of squash and sweet potato tart concerning product, price, promotion, place, and people in terms of age and sex. However, there was a significant difference in the level of marketability in terms of packaging and general acceptability when separated by sex and age, making the null hypothesis rejected. The level of marketability of squash and sweet potato tart was extremely marketable in terms of product, promotion, place, people, and process. While in terms of price and packaging, the level of marketability of the tart was considered marketable. The shelf life of the sweet potato and squash tart was just 4 days at room temperature, but it could last up to 6 days when kept refrigerated.