Buro by Locaa Co.: The feasibility of fermented condiment business 6

Feasibility Study: (BSBA major in Business Economics) - Pamantasan ng Lungsod ng Maynila, 2023 56

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Background of the Study Humans developed a variety of condiments to enhance the flavor of food. These condiments range from simple combinations of salt and pepper to complex sauces made from a variety of ingredients. The use of condiments has been an important part of cooking for centuries, with different cultures developing their own unique recipes and flavors that contribute significantly to the development of most cultures all over the world and are an essential component of a human history and nutrition (Garcia-Casal et al., 2016). Condiments have been used to add flavor, texture, and complexity to dishes and have been enjoyed for making some foods more palatable. A common ingredient in both cooking and eating, condiments are versatile addition to food. Often, condiments come in a concentrated singe form or as a mixture of ingredients. Salt and sugar are the most commonly used condiments and the fundamental components of most condiments worldwide since they improve flavor, food, safety, and storage quality (Chavasit & Photi, 2023). Condiments come in liquid, semisolid, and solid forms and have their origins in various cultures around the world. Fermented foods are widespread and well enjoyed by everyone in many regions of the world, particularly Asia, and are so commonly utilized that the average person's daily meal would be incomplete without them (Olatunde, O. et al, 2023). In a developing country like the Philippines, where many fermented food products are popular, their popularity stems not just from their distinct flavor, but also from the fact that conventional processing methods, such as freezing and canning, are often prohibitively expensive. Fish fermentation is an ancient method that was used by our ancestors many decades ago (Giyami et al., 2017). Traditionally, processing has been done to combat the perishable nature of fish. Fermented fish products typically have a niche market due to their capacity to deliver distinct characteristics, particularly in terms of scent, flavor, and texture. Fermented fish products have a strong scent and flavor that can be an acquired taste for many. The texture of fermented fish products is also distinct, which is either loved or disliked by consumers. However, those who appreciate the unique scent, flavor, and texture find fermented fish products to be highly valued and sought-after food items. These products are a source of high protein and other essential nutrients, including vitamins and minerals (Olatunde, O., et al, 2023). Moreover, the beneficial bacteria produced during the fermentation process may promote gut health and boost immunity, which may appeal to health=conscious consumers who are interested in incorporating fermented foods into their diet. Therefore, it is not surprising that fermented fish products have a niche market that values their distinctiveness, cultural importance, and potential health benefits.

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