National Capital Region

Schools Division of Pasig City

Rizal Experimental Station and Pilot School of Cottage Industries Jenny’s Ave.
Extension, Maybunga, Pasig City

Pomelo Peel Gummies: Sustainable Fruit Waste Solution

Submitted by:
Charles Angelo R. Adobas
Dean Lester B. Baylon
Kem Ruzjel G. Martinez
Desiree Mae D. Balse
Kc B. Besira
Alexa Jane J. Dacara
Antonia Sofia A. Lagrazon

Grade 12 - Armani

Submitted to:
Mr. Paulo Placido
Teacher II
Statement of the Problem
According to Dr. Barode pomelo, Chinese grapefruit, and Shaddock fruit. 2,3 The
taste of pomelo is slightly acidic and sweet with a hint of bitterness, which makes it
one of the five most consumed citrus fruits around the world. The data released by the
Food and Agriculture Organization of the United Nation in 2019, stated that worldwide
Pomelo production is around 9.3 million metric tons and the USA is the leading
producer with approximately 5 million metric tons. (Dr. Barode, Jan 2024)

In the Philippines, pomelo production averaged 30 thousand metric tons annually

from 2012 to 2014, and its equivalent fruit peel is estimated to be 1,800 tons yearly.
There is no extensive research yet on the pectin production from fruit peels of pomelo.
When these waste materials are recycled and upcycled for commercial scale, it can
provide low-cost materials, improve the Philippine economy, and at the same time
address environmental concerns. (Erna C. Arollado, 1.2 Romeo-Luis F. Ramirez,¹
Richelle Ann M. Manalo,¹Gerwin Louis T. Dela Torre,¹ Kerstin Mariae G. Ponsaran,¹
Shaina Mara M. Salvador¹ and Mae Pauline F. Siocson¹)

The production volume of pomelo in the Philippines has been on a downward trend
since 2015. From approximately 30.14 thousand metric tons, the country's pomelo
production reached 27.8 thousand metric tons in 2022. Pomelo is a popular citrus
fruit in the Philippines and is usually harvested from November to January. (Statista
Research Department, Jul 5, 2023)

The average farmgate price of pomelo in the Philippines was 29 Philippines pesos per
kilo in 2023 based on preliminary data (Statista Research Department, Feb 2024) and
the sugar that use are avenger price 50 per kg in 2019 (Philippines price 2016-2019)

Pomelo, a popular citrus fruit, is consumed globally due to its slightly acidic and
sweet taste. The Philippines produces an average of 30 thousand metric tons annually,
with its equivalent fruit peel estimated at 1,800 tons. However, there is limited
research on pectin production from pomelo fruit peels. The production volume in the
Philippines has decreased since 2015, reaching 27.8 thousand metric tons in 2022.
The average farmgate price for pomelo in the Philippines is 29 pesos per kilo.
Goal Statement

This research aims to explore the utilization of pomelo peel as a key ingredient in the
production of gummies, focusing on both marketability and sustainability aspects. The
following objectives are set to be achieved:

1. Make gummies using pomelo peel, which makes them taste great and have a similar
texture to regular gummy candies.

2. Find out if people like the idea of ​pomelo peel as gummies by answering
questionnaires and doing surveys. We want to know where we can sell it.

3. Study the health benefits of pomelo peel gummies, such as how they can provide
fiber and antioxidants that are good for our body.

4. Find out if it is possible to make many pomelo peel gummies with one kilo of pomelo
and at a cheaper cost. We want to make sure we can do them on a larger scale.

5. See how using pomelo peels as gummies can help reduce food waste in the country
and be better for the environment compared to traditional gummy manufacturing
methods.

6.Think of ways to sell pomelo peel gummies as a unique and delicious snack. We
want to know their benefits for our health and the environment.

By achieving these goals, this research aims to demonstrate the marketability and
sustainability of pomelo peel gummies as a tasty candy, which contributes to waste
reduction and reduction in wasted food and offers to consumers of healthier
alternatives to traditional gummy candies.
Preliminary Literature Review
Pomelo peel gummies are a great way to reduce fruit waste and make a tasty snack.
Instead of throwing away the peels of pomelo fruit, they are used to create these
gummies. This not only helps the environment by reducing food waste but also gives
people a healthier option compared to regular gummy candies.

According to a study by Sapkota, Devkota, & Poudel, (2022), pomelo peels are rich
with dietary fiber, antioxidants, and bioactive compounds, which are beneficial to our
health. By incorporating these peels into gummy candies, we can enhance the
nutritional value of the snack, providing consumers with a healthier option. Bayram
(2019) emphasized the potential environmental benefits of using pomelo peels. Fruit
waste, including pomelo peels, significantly contributes to environmental problems
such as greenhouse gas emissions and landfill waste. By repurposing these peels into
gummies, we can lessen the environmental impact, promoting sustainability in the
food industry. A survey conducted by Citrus Maxima revealed a growing interest
among consumers in unique and sustainable food products, (Visakh, N. U., Pathrose,
B., Narayanankutty, A., Alfarhan, A., & Ramesh, V. (2022)). Pomelo peel gummies fit
this trend perfectly, offering a novel and eco-friendly snack option that caters to
health-conscious individuals. To make sure pomelo peel gummies do well in the
market, we need to think about things like how they taste, how they feel, and how long
they can last. Wang and his team (2021) said it's really important to get the recipe and
the making process just right, so the gummies have a good texture and flavor.

In summary, using pomelo peels in gummy candies reduces fruit waste and makes a
delicious snack. These gummies are healthier than regular ones because pomelo peels
have good nutrients and antioxidants. It's a sustainable solution that tastes great.

Methodology

The researchers use a quantitative research design, which means they will collect
numerical data to measure consumer preferences for Pomelo Peel Gummies. This will
help us understand how the participants feel about the gummies.
To gather information, we will create a survey questionnaire. This questionnaire will
ask questions about the taste, texture, and overall liking of Pomelo Peel Gummies. We
will distribute the questionnaire to students at RESPSCI, using a formula to select a
representative sample.

Before distributing the questionnaire, the researchers will make sure it is clear and
makes sense to participants. The researchers will ask a small group of people to review
it and give feedback to ensure it is effective and reliable.

Once the researchers collect the survey responses, we will analyze the data using
statistical methods. This will help us find patterns and trends in the responses and
draw conclusions about the marketability and sustainability of Pomelo Peel Gummies.

Timeline
A. Raw Materials

ITEM TOTAL
MATERIAL DESCRIPTION QUANTITY UNIT COST AMOUNT (PhP)

Delicious gummy
Pomelo candies made from 1 kilo 150 Php 150 Php
pomelo peels
Budget-friendly
White sugar white sugar ½ kilo 70 Php 70 Php

Total 220 Php

estimated cost:

B. Data Gathering
 STEP MATERIAL DATE
Proud Creation
1. Rinse the pomelo. Peel off the
outer yellow skin, remove the flesh of March 13, 2024
the fruit from the pith
2. Cut the pith into 1-inch cubes. Knife March 13, 2024
3. Add the pith cubes to a large pot,
fill the pot with enough cold water to Pot, Electric Stove March 13, 2024
cover the pith cubes. Bring the water
to a boil over high heat.
4. Turn off the heat, transfer the Bowl March 13, 2024
pith cubes into a large bowl.
5. Wash the pith for at least 3 times
to get rid of the bitter taste. Pretend Bowl
you’re washing small sponge cubes: March 13, 2024
Soak the pith in cold water, squeeze
out all excess water, change the
water for 3 – 4 times until the water
turns from green to clear
6. Add sugar and water to a large
frying pan, bring to a boil over high March 13, 2024
heat, add pith cubes to the pan.
7. Stir the pith cubes with a spatula
over high heat for about 10 minutes
until there is no water at the bottom Spatula, Pan March 13, 2024
of the frying pan. Use the spatula to
gently press the pith cubes to
squeeze out the excess water.
8. Put the grated pomelo peel in the
pot, add 1/2 sugar and stir gently. March 13, 2024
cover for 3 hours until the sugar
dissolves.

9. Stir well on high flame and cook

for 2 minutes. Reduce the heat to
medium and cook for 10 minutes.
Lower the heat to minimum, March 13, 2024
uncover the pot and cook for about
30-40 minutes, or until the syrup is
completely absorbed in the pieces,
and they are transparent and shiny.
10. Transfer out to a plate, let cool to Plate or Bowl March 13, 2024
room temperature before serving.
Survey Needs

1. Creation of survey questionnaire Google Forms

Effectiveness and
2. Validation reliability.

3.. Floating Online platforms

Data Interpretation
 1. Collating the data
2. Tabulating the data
3. Presenting the data using necessary figures
4. Creation of the survey report

References:

1. Ms Shi, Mr He (2022).Candied Grapefruit Peel (or Pomelo Peel)

https://msshiandmrhe.com/grapefruit-peel-candy/
2.Sapkota, B., Devkota, H. P., & Poudel, P. (2022). Citrus maxima (Brum.) Merr.
(Rutaceae): Bioactive Chemical Constituents and Pharmacological Activities.
Evidence-based complementary and alternative medicine : eCAM, 2022, 8741669.
https://doi.org/10.1155/2022/8741669
3. Bayram, B., Ozkan, G., Kostka, T., Capanoglu, E., & Esatbeyoglu, T. (2021).
Valorization and Application of Fruit and Vegetable Wastes and By-Products for Food
Packaging Materials. Molecules (Basel, Switzerland), 26(13), 4031.
https://doi.org/10.3390/molecules26134031
4. Vakh, N. U., Pathrose, B., Narayanankutty, A., Alfarhan, A., & Ramesh, V. (2022).
Utilization of Pomelo (Citrus maxima) Peel Waste into Bioactive Essential Oils: Chemical
Composition and Insecticidal Properties. Insects, 13(5), 480.
https://doi.org/10.3390/insects13050480