Development and transfer of processing technologies for sweetpotato in the Philippines
1992
Truong, V. den
In an attempt to increase the economic value of sweetpotato, efforts have focused on processing the starchy roots into fruity food products, e.g., dried sweet-sour sweetpotato, sweetpotato leather, catsup, jam and a beverage. These sweetpotato products have comparable appearance, taste, and nutrient content to other processed fruit and vegetable products; and, they have a higher vitamin A content. The developed products were also rated high in sensory scores in consumer acceptability tests. Formulation nutrient composition, and factors affecting the quality of the products are presented. Technology transfer has been carried out through seminars, workshops, training, and demonstrations. The technology for making sweetpotato catsup and sweetpotato beverage has been transferred to farmers' cooperatives and food processing companies in the Philippines. Products with sweetpotato as an ingredient and a brand name of Sweetpotato Catsup are presently available in the domestic market. Factors that could accelerate transfer of technology to the private sector are also discussed
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