Economy participatory evaluation of sweet potato for wine and juice processing in the Cordillera [Philippines]
2009
Gonzales, I. C.
Sweet potato is a plant with diverse features, such as: its skin and fresh color vary from white, cream, yellow, orange, red, purple, dark pigmentation with anthocyanins. Sweet potato was described based on these characters to come up with a good quality processing type cultivar for wine and juice making. These study was done to collect sweet potato cultivars in sweet potato growing areas of the Cordillera, characterize, evaluate yield and select the cultivar suitable for wine and juice processing. This has been conducted in Sagada, Mt. Province; Banaue, Ifugao and La Trinidad, Benguet [Philippines]. Forty seven sweet potato cultivars were collected and evaluated. The collections from Mt. Province cv. Ayotan had the highest yield of 13.85 tons/ha. In order to add more varied colors, cvs. Bengueta, JK 27, JK 2001, and Tinipay were included because of their dark-orange, yellow fresh colors, a carotene-rich source, and are high yielding cultivars. These cultivars were selected from wine and juice processing and found acceptable. However, cv. Haponita had the highest acceptability ratings for wine and juice making. The acceptability rating was influenced by the color, appearance, taste, and flavor. Sweet potato wine had higher ROI as compared to sweet potato flavored juice. Sweet potato juice had an ROI [return on investment] of 4.49% - 7.60%, while 29.45% to 51.28% for sweet potato wines. The alcohol and sugar content of wines evaluated ranged from 7.04-9.36% and 15.3 to 17.0 deg Brisx, respectively. These wines were found acceptable by the consumers.
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