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.
Making of Fruit Juice Blends
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.
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 2 Soursop
Figure 3 Mango Halves
Figure 4 Calamansi
Cooperating agency for this topic:
Philippine Council for Agriculture, Forestry and Natural Resources Research and Development
Los Baños, Laguna, Philippines 4030
Fax: (63 49) 536-0016
E-mail: firstname.lastname@example.org, 2004-11-01