Publication: Development of squash (Cucurbita Maxima) spread
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Date
2025-05
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Don Mariano Marcos Memorial State University – Mid La Union Campus
Abstract
Squash Spread is a flavorful and nutritious alternative to traditional spreads, incorporating high-quality ingredients to meet the growing demand for healthier food spread options. The study focused on standardizing the production process and formulation of squash spread, assessing sensory qualities, microbiological qualities, physicochemical properties, consumer acceptability assessment, determining shelf life, production cost analysis, and a comprehensive marketing strategy. Employing developmental, descriptive, and experimental research designs. The study identified Treatment 1 as the most favorable formulation, having attained high sensory acceptance from trained panelists; microbiological assessments further confirmed the product's safety, while physicochemical evaluations established stability. Shelf-life studies established that the optimum quality of the squash spread could be maintained if kept under refrigeration for four weeks. Production costs would even be competitive with those for brands in the operating market. A strategic marketing plan was developed using the 4Ps framework—Product, Price, Place, and Promotion—to achieve an effective market position.
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Keywords
TECHNOLOGY::Chemical engineering::Food technology
Citation
Tagaban, A. R., Besin, J. L. A., Biswelan, M. S. C., Ducusin, Y. A. D., Galo, R. F. G. (2025). Development of squash (Cucurbita Maxima) spread. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.