ACCEPTABILITY OF CHICHAROOMS AS AN ALTERNATIVE SNACK

Abstract

This study aimed to determine the acceptability of chicharooms as an alternative snack. Descriptive type of research was used in this study. Through convenience sampling, one hundred (100) residents of Bustos from barangays Bonga Mayor, Bonga Menor, Poblacion, San Pedro, Tanawan and Tibagan were chosen as respondents of the study. Interview and survey questionnaire were used as research instruments. Results of the study showed that almost half of the respondents were partly vegetarian while the remaining half were non-vegetarian and pure vegetarian. Majority of them have already tasted chicharon and the crunchy texture and taste are the qualities that they most liked in chicharon. In terms of familiarity with chicharooms, more than half of the respondents were familiar with it and have already tasted the product. The crunchy texture ranked 1 as the quality that the respondents most liked in chicharooms. Moreover, taste and nutritional benefits were considered by the respondents in eating chicharooms. Majority of the respondents perceived that chicharooms can contribute for the promotion of food delicacies business in Bustos and has a big possibility to become a big food business someday. Based on the results of the study, it is recommended that continuous growing of mushroom should be done by the raisers/farmers in order to sustain the manufacturing of chicharooms and provide more advertisements and promotions of the product.

Keywords: acceptability, mushroom, alternative, snacks, chicharooms