Soursop grows abundantly in the Philippines. Thus, a blend of soursop and other fruits was developed to introduce new juice products. Specifically, soursop was blended with mango pulp and calamansi extract ( Fig. 1(479)), combined flavor that can very well compete with single-flavored juices.

soursop photo

Photo by Meg Stewart Natural Fruit Juice Blends of Soursop with Mango and Calamansi 1

Acceptability

In a survey conducted, 42% of the respondents liked very much the 75:25 soursop ( Fig. 2(467)) and mango (Fig. 3(456)) blend, while 40% preferred the soursop and calamansi ( Fig. 4(457)) juice blend. Blends with lower amounts of calamansi (7:1:1; 1:7:1; and 2:5:2) were more acceptable than those with higher amounts.

Cost and Return

The production of 100 pouches of soursop-mango and soursop-calamansi juice blends yielded 0.54 and 0.63 return-above-cash costs, respectively, at the unit price of P10/pouch ($1=P56).

These were highly favored by the respondents. Cost-and-return analysis of the soursop-mango-calamansi juice blend showed 0.52 return-above-cash costs from the unit price of P10/pouch.

Method

Mix mango and soursop with the following proportions: 25:75; 50:50; and 75:25. The taste of the mix will be slightly sweet, moderately acceptable, and with moderately strong fruit flavor. The same results will be obtained for soursop and calamansi blend.

Index of Images

Figure 1 Juice Blend

Figure 1 Juice Blend

Figure 2 Soursop

Figure 2 Soursop

Figure 3 Mango Halves

Figure 3 Mango Halves

Figure 4 Calamansi

Figure 4 Calamansi

Cooperating agency for this topic:
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
Los BaƱos, Laguna, Philippines 4030
Fax: (63 49) 536-0016
E-mail: pcarrd@pcarrd.dost.gov.ph, 2004-11-01

Source: agnet.org