Acceptability and Market Potential of Bengal Currant Con Carabao Mango Jam

This study evaluated the acceptability and market potential of Bengal Currant con Carabao Mango Jam using three different formulations: T1 (¾ cup Bengal Currant and ¼ cup Carabao Mango), T2 (½ cup each), and T3 (¼ cup Bengal Currant and ¾ cup Carabao Mango). A total of fifteen (15) respondents from San Quintin, Abra participated in a sensory evaluation using a 5-point Likert scale assessing appearance, aroma, taste, and texture. Results revealed that all formulations achieved a High Level of Acceptability, with T1 obtaining the highest mean scores across all sensory attributes. Analysis of Variance (ANOVA) indicated statistically significant differences among treatments (p < 0.05), confirming that fruit ratio significantly influences sensory perception.

Market potential was assessed in terms of supply availability, consumer demand, and production cost. Findings showed a High Level of Potential across all dimensions, suggesting favorable perceptions regarding affordability, accessibility of raw materials, and broad consumer appeal.

However, the study is exploratory in nature due to the limited sample size and reliance primarily on sensory evaluation without physicochemical or microbial analyses. Further laboratory validation, shelf-life testing, and expanded consumer studies are recommended to strengthen claims of commercial viability.