Spanish Adobo Sardines with Curry: Its Acceptability and Competitiveness
Keywords:
Spanish adobo sardines with curry, milk fish, cookeryAbstract
The goal of this research is to develop Spanish Adobo Sardines with Curry and to have the product compete with the commercially available sardines. Specifically, the research would like to develop Spanish Adobo Sardines with Curry, describe it in terms of appearance, taste, aromaticity, uniqueness, size, nutritive value, customers’ acceptability, affordability, packaging, and marketing. Further, the research will also test the difference between Spanish Adobo Sardines Ala Curry and the commercial product, and the overall acceptability of the product to the costumers. The expected consumers of the product of the study are the common public. The research is also expected to contribute as an innovation to the Cookery Industries.
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