Consumers’ Preferences on Different Kalamansi Nip Variants (Plain Kalamansi, With Carrots, With Cucumber, With Chayote)

Abstract

The study was conducted to explore and introduce alternative variants in the processing of Kalamansi nip aside from the currently produced Kalamansi nip with ginger extract. An experiment was carried out using a Complete Randomized Design with four treatments: T1 – plain Kalamansi, T2 – Kalamansi with carrots, T3 – Kalamansi with cucumber, and T4 – Kalamansi with chayote, each replicated three times. Samples were subjected to sensory evaluation using a 9-point Hedonic Scale, assessing taste, odor, color, and general acceptability, with 90 evaluators—mostly female, in their late 20s, college graduates, and married—participating. Nutrient analysis and cost-return analysis were also performed for each treatment. Results showed that all the proposed variants were acceptable and viable for market introduction, concluding that chayote, carrots, and cucumber are promising variants in terms of both acceptability and nutrient content. Furthermore, Kalamansi nip juice production offered a potential return on sales of 32% to 33%, generating a net income of ₱37 to ₱40 per bottle, which could triple when processed further into Kalamansi juice, yielding ₱121 to ₱125 per 350-ml bottle.