Chapter 1

INTRODUCTION

Situational Analysis

Pumpkin (Cucurbita moschata) is one of the important tropical vegetable grown all over

the world and is used for culinary purpose to make food products. The estimated production of

pumpkins in the world during 2012 was 9673 thousand metric tons (Anon, 2012).

Pumpkin (Cucurbita moschata) is a cultivar of the squash plant. It is round in shape and

has slightly ribbed skin. Its colour ranges from deep yellow to orange. Inside the shell are seeds

and pulp. The fruit is thought to come from North America. The oldest pumpkin seeds were

found in Mexico, dating between 7000 and 5500 BC (The Pumpkin Patch, 2015).

Pumpkins were then brought to Argentina and Chile, before eventually spreading to

Europe and Asia. Regardless of altitude, they are cultivated in almost all parts of the world

(Yadav et al., 2010).

Pumpkin contains Beta carotene which is a powerful anti-oxidant and anti-inflammatory.

It is also beneficial in preventing cancer, lung diseases, high blood pressure and oxidation of

cholesterol in the body. It also contains potassium which reduces urinary calcium excretion (

DOH 2011 ). Over the last 20 years, recommendation awareness for fruit and vegetable

consumption has significantly risen (CDC, 2011). Fruits and vegetables are rich sources of such

important nutrients as potassium, vitamin C, fiber, and various phytochemicals. Specifically,

pumpkins contain numerous substances with healthy effects (Shazila et al., 2014).
They potentially provide a number of health functions, including anti-diabetic, anti-carcinogenic,

and anti-microbial potentials. Additionally, consuming pumpkins may prevent the formation of

kidney stones and reduce the effects of blood clotting. However, there is a limitation in

commercial pumpkin production; it is dependent on market demand as it is mainly consumed

fresh (Margaret et al., 2016; Shazila et al., 2014).

Pumpkins have a large range of uses as a potentially valuable food source for both

humans and animals .The edible flesh (pulp) of the pumpkin fruit may be eaten as a vegetable or

incorporated into food products such as pies, bread, soup, or jams. The food industry utilizes

pumpkin powders and flakes as thickeners, flavoring and coloring agents in soups and sauces

(El-Adawy and Taha, 2009).

China is the major producer of pumpkin with 8,359,623 metric tone’s (Anon, 2012).

During 2012, 7,567,876 metric tons of pumpkins were produced in India (Anon, 2012). The

major pumpkin producing states in India are Orissa (85%), Assam (7%), West Bengal (3%) and

Karnataka (1.5%). Among the cucurbitaceous vegetables,

Pumpkin (Cucurbita moschata) has always been very popular for its high yield, good

storage life, and longer consumption time, high nutritive value and fitness during transport.

Cucurbita moschata has numerous traditional medicinal uses. In Malaysia, pumpkins have also

been considered for export purposes. Thus, pumpkin is important to the agricultural sector since

it contributes to the national income and export. Despite the declining number of pumpkin

production, the demand is increasing, driven primarily by the sizable population, a significant

rise on per-capita income, awareness, and a growing interest for healthier food products

(Muhammad and Masdek, 2018). In South and Central America, the coated pumpkin seeds are
used to eating which prevent from worms and other intestinal parasites (Hopkins et al., 2013)

Pumpkins especially winter squashes are low in calories, high in fibre and vitamin A, B, C and

E, and usually eaten as a vegetable, soup or pies. Seeds are high in protein, oil and minerals and

are eaten raw or pressed to make oil (Maynard et al., 2012).

Pumpkin is commonly grown in the Philippines throughout the year. In 2009, Philippines

ranked 16th in the world production of pumpkin together with squash and gourds with a

production value of $43,441 at a volume of 247,759 metric tons (BAS, 2009). It is usually grown

in home gardens and commercial scale for its immature fruits, young shoots, flowers and seeds.

In some places, intercropping squash with other crops like corn, sugarcane and coconut is

practiced. It is commercially cultivated in Ilocos Region, Cagayan Valley, Southern Tagalog and

Bicol Region (BPI 2013 ).

Pumpkin has a very low acid content so it needs addition of some acidulant to improve

the taste of the final product and the fermentation by yeast. In a study by Thakur et al. (2014) the

best pumpkin wine was that prepared with honey, having 1% pectinesterase and 0.25% acidulant

concentration and TSS 7.8 °Bx, with total sugar of 1.81% and reducing sugar of 0.18%.

Beside the known uses of pumpkin, it has other potentials that have not been fully

explore. In San Gabriel, La Union, households and other restaurants using pumpkin seeds as

snacks and they also make pies, pancake and muffins by using pumpkin pulp.

In this study we aim to develop wine by using pumpkin and evaluate the potential of this

product in the market, consequently to add value to these vegetable crops. Additionally, this

study aimed to create a product which can be satisfied our consumers taste and the acceptability
of newly innovated wine. This study could also serve as a reference material for future

researches on product development of this vegetable crop.

State of Objectives

Generally, the study was conducted to determine the Market Acceptability of Pumpkin

wine. Specially, this study aimed:

1. To determine the difference between pumpkin and commercial grapes wine.

2. To determine the market acceptability of Pumpkin wine in terms of.

a) Taste

b) Color

c) Tannic mouth feel

d) Aroma and:

e) General acceptability

3. To determine the influence of age and gender to the market profitability and acceptability

of pumpkin wine.

4. To determine the market potential of Pumpkin wine.

Time and Place of the study

The research was conducted at Barangay Casiaman, Bacnotan, La Union for the wine

fermentation while the product evaluation was conducted at Bacnotan, La Union from

January to April 2020.

Definition of Terms

For a better understanding of this study, the following terms were optionally defined:

Acceptability refers on its acknowledgement by the consumers.

Aroma refers to the distinctive, pervasive, and usually pleasant savory smell of pumpkin.

Color refers property possessed by an object of producing different sensations on the eye as a

result of the way it reflects or emits light.

Flavor refers to the identifiable quality of food or drink perceived with the combined senses

of taste and smell.

Market refers to the place where we sell and buy our product and the sum total of all buyers

and sellers in the area or region under consideration.

Profitability refers to the state or condition of yielding a financial profit or gain. It often

measured by price to earnings ratio.

Pumpkin refers to a large rounded orange-yellow fruit with a thick rind, edible flesh, and

many seeds.

Tannic mouth feel describe the sensation of the wine in the mouth, Most descriptors are

related to texture. And it used to describe a wine high in tannins or with rough mouth fell.

Taste refers to distinguishing sweet, sour, bitter, and salty properties in the mouth. Small

quantity of something eaten, drunk, or sample to assess its effect on the sensory receptor on

the surface of the tongue or in the mouth.

 Chapter 2

METHODOLOGY

Research Design

The experimental research design was used in the study. Specifically, the Completely

Randomized Design ( CRD ) was employed. Completely Randomized Design is one where

treatment is assigned completely at random so that each experimental unit has the same

chance of receiving the same treatment. Any difference among experimental units receiving

the same treatment is considered as experimental ( Stratrek, 2015 ). The treatment

composition used is presented on Table 1. There were three replications made for the (4)

treatments. The independent variable was the period of fermentation assigned for each

treatment.

Table 1. Treatment Composition

Treatment Pumpkin Yeast Sugar Cinnamon Citric Raisins Water Period of

(kg) (tbts) (cups) (tbts) Acid(tbts) (g) (L) Fermentation

(mos)

T1 3 3 5 1 3 200 31/2 3

T2 3 3 5 1 3 200 31/2 4

T3 3 3 5 1 3 200 31/2 5
Materials and Procedure

The variety of pumpkin used in the study was ‘buttercup pumpkin’ because of the

availability of supply in the locality. It was sourced from San Gabriel, and Bacnotan La union

Market. A sample is shown on Plate 1.

Plate 1. Buttercup Pumpkin

Other materials that were used in this study include: Burner, chopping board, kitchen

knife, spoons, measuring cup, weighing scale, bottles, fine gutter and pan

There were three replication made for the four ( 4 ) treatment. The preparation of the

treatment includes the step as describe below:

 1. Wash the pumpkin, peel it, and remove the core and seeds.

2. Peeled and shredded my pumpkin and mixed it with the raisins before adding the

spices.

3. Add all other ingredients except yeast.

4. Pour 31/2 of warm water

5. Cover primary fermenter. Wait 24 hours.

6. After 24 hours, uncover fermenter and add sugar.

7. Stir well. Make sure all of the sugar is dissolved.

8. Stir daily. Make sure to check your gravity often to make sure you have a healthy

fermentation.

9. After 2-3 weeks, strain mixture through a sanitized nylon bag. Squeeze as much fluid out

as possible. Place into a sanitized jug for secondary fermentation.

10. Wait for wine to clear. Rack (transfer) back forth from primary to secondary as many

times as you need to clear sediment.

11. Ferment for the period assigned ( 5, 4, 3 months)

12. Bottle, age to perfection, and enjoy!

Table 2. Present the volume and cost of raw materials used in producing the pumpkin wine

product. Cost for all the treatment was the same since the treatments only varied in fermentation

period.
Table 2. Quantity and Cost of the Ingredients for the pumpkin wine

Ingredients Quantity Cost

Pumpkin 3 kg 100

Yeast 3 tbsp 15.45

Sugar 2 kg 144

Citric acid 3 tbts 100

Cinnamon 1 tbts 34

Raisins 200 g 79.50

Data Gathered

There were (5) for the difference test and (50) evaluators for market acceptability. They

were categorized by age starting from 18 years old, which is the legal stage for drinking

alcoholic beverages in the Philippines. Ten evaluators were chosen for each category as describe

on table 3.
Table 3. Distribution of Respondents

Respondents Frequency (f) Percentage (%)

18-25 10 20.00

26-33 10 20.00

34-41 10 20.00

42-49 10 20.00

50 above 10 20.00

Total 50 100.00

The organoleptic testing instrumental was used in determining the acceptability of

pumpkin wine indifferences among treatments. Organoleptic testing is usually done by testers. It

is widely used to evaluate the quality of wine, cognacs, tea, tobacco, cheeses, butter, and can

goods. Organoleptic testing is to a certain extent subjective, since perception among different

person as well as in a single person vary depending on the state of the vary. It is used in cases

where more objectives, scientific methods of testing are not available. (The Great Soviet

Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc.). This instrument

considers the taste, color, tannic mouth feel, and aroma, as presented on table 4.
Table 4. Organoleptic Testing Instrument

Treatment Taste Color Tannic Mouthfeel Aroma General Acceptability

T0

T1

T2

T3

The evaluation of the treatments’ acceptability use d 1 to 9 scaled evaluations as shown

on table 5.

Table 5. Descriptive Quantitative Evaluation on Evaluator’s Rating

Quantitative Range Value Descriptive Rating

9 8.12-9.00 Like Extremely

8 7.23-8.11 Like Very Much

7 6.34-7.22 Like Moderately

6 5.45-6.33 Like Slightly

5 4.56-5.44 Neither Like/ Dislike

4 3.67-4.55 Dislike Slightly

3 2.78-3.66 Dislike Moderately

2 1.89-2.77 Dislike Very Much

1 1.00-1.88 Dislike Extremely

Analysis of Data

Analysis of Variance ( ANOVA ) and means rating were used to determine the difference

between the commercial wine and pumpkin wine treatments. For the market acceptability, the

data were analyzed using the mean of rating and corresponding description for the comparative

analysis of pumpkin wine treatments. Comparative projected income statement was also

prepared with a corresponding financial ratio analysis to determine the potential level of

profitability. The profitability indicators considered in the study include profit margin and return

on investment. Demand and supply analysis was also employed in identifying the market

potential of pumpkin wine.

Further, regression analysis was used in determining the degree of influence of socio-

economic factor such as age and gender to the general acceptability of the pumpkin wine

treatments.