International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
Since Year 2012 | Open Access | Double Blind Reviewed

ISSN: 2319-7064

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New Innovation and Idea | Business Economics | Philippines | Volume 11 Issue 8, August 2022

Business and Food Innovation Amidst Pandemic - The Squid Sausage

Dr. Walter Salva | Rhea-Lyn Fajardo La Penia [2]

Abstract: Nowadays, people suffer so much because of pandemic, health issues, finances, leadership, jobs and others. As the COVID-19 jolted the country, people learned many things to survive. Food industries affected and companies closed. In order to survive in this pandemic, everyone look after the parameter not to be contacted and affected by virus. Today, our production-to-consumption food system is complex because of the global health issue which is the COVID-19 foods shortage, foods production are affected, innovation is an stick hanging that everyone tries to catch in order to survive in the hardship of life brought by this pandemic Thus the researchers are trying to present how accepted squid Sausage as substitute to meat which really unaffordable now because of the price increase and increasing because of the shortage of livestock. The descriptive and developmental research method were found to be very appropriate to use since it describes, analyzes and ascertains what is typical or normal about the condition using survey questionnaires. Determination of the study and acceptability will be made through the use of basic acceptability and analytical tools. Based from the summary of findings the following conclusions were drawn; The Appearance of the squid Sausage is acceptable, attractive and can compete to the market. The Odor of Squid Sausage is not acceptable according to the professionals. It has a perfect texture and blended correctly. Professionals / chefs have higher set of standards regarding food evaluation as compare to students. The difference may be attributed that professional have higher expertise and knowledge about food evaluation. For the recommendation, the teachers must give seminars on proper handling of foods, as well as seminars on "Foods Innovation" and the proponents of Squid sausage should know the proper handling of foods. They should know how to lessen the unaccepted odor of the squid Sausage by making a research of food development. And enrich the flavour or Squid Sausage by asking the expertise or soliciting advice from the food professionals.

Keywords: business, food, preparation, Sausage, Squid

Edition: Volume 11 Issue 8, August 2022,

Pages: 633 - 636

How to Cite this Article?

Dr. Walter Salva, Rhea-Lyn Fajardo La Penia, "Business and Food Innovation Amidst Pandemic - The Squid Sausage", International Journal of Science and Research (IJSR), Volume 11 Issue 8, August 2022, pp. 633-636,

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