Browsing by Author "Aspiras, Lenie C."

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    Survey of the different production process of Chichacorn in Ilocos Region
    (Don Mariano Marcos Memorial State University - North La Union Campus, 2009-03) Aspiras, Lenie C.; Cam-ani, Analiza A.; Dagyan, Lyndo
    This study was conducted to evaluate the different production processes in the preparation of chichacorn in Ilocos Region from October 2008 to January 30, 2009. Specifically, it aimed to (a) determine the socio-demographic profile of the chichacorn processors respondents, (b) determine the different processes/methods employed by various chichacorn processors involved in their chichacorn production, (c) identify the best practices in the preparation of chichacorn, to determine the marketing practices of chichacorn in the Ilocos Region, (d) determine the problem encountered by the chichacorn producers in their chichacorn production, and (e) identify the government and non-government agency assistance and incentives extended to the chichacorn processors respondents.A total of 13 chichacorn processors from Ilocos region were the respondents of this study.The questionnaire-checklist was the main instrument employed in gathering data and information supplemented by a personal interview of the respondents. Data were analyzed using descriptive statistical tools such as frequency counts, percentage means, and ranking.Results of the study revealed that most of the respondents belonged to the age bracket of 41-60 years old. They were college graduate and owners of their business. All of them were members of different organizations and attended different seminars, training, and workshops. Adobo, cheese, plain barbeque, sweet and spicy, sweet, spicy were the chichacorn flavors they processed. All of them followed the six (6) methods of preparation, namely: boiling, washing/deskinning, cooking, cooling and washing, drying, frying and packaging. They used lime (CaCo3) in soaking their corn. They have different optimum time in boiling, washing/deskinning, cooking, cooling and washing, drying and frying which were: 0.5hr to 8hrs (boiling), 1hr below to 3hrs (washing/deskinning), 1 to 12hrs (cooking), 1 to 5 hrs above (cooling and washing), 1 day to 3 days (drying), 1 cavan: 0.5hr (frying), respectively, but still deskinning of corn was done manually. In sun drying the main problem of the chichacorn processors was the unpredictable weather condition. Most of the processors processed their corn for around 3-4 days Chichacorn processors sold their products when it is completely processed and ready for market. They sold their products on cash, credit, and on consignment basis. The problems being encountered by chichacorn processors include high cost of inputs, high interest of loans, and insufficiency of capital, high competition and short term loan offered.