6

Home Economics

Department of Education • Republic of the Philippines

TLE 6 – Home Economics
Quarter 3-Week 7 1
 Market Trends and Demands
in Preserved/Processed

Foods
After the lesson, you will learn the following Most Essential Learning
Competencies (MELC) such as:
1. Conduct simple research to determine market trends and demands
in preserved/processed foods. (TLE6-0HE-0i-13)
2. Assesses preserved/processed food as to the quality using the rubrics. (TLE6HE-
0i-14)

Before starting the module, I want you to set aside other tasks that will
disturb you while studying the lessons. Read the simple instructions below to
successfully appreciate the objectives of this kit. Have fun!
1. Follow carefully all the contents and instructions indicated in every page of this module.
2. Write in your notebook the concepts about the lessons. Writing enhances
learning, that is important to develop and keep in mind.
3. Perform all the provided activities in the module.
4. Let your facilitator/guardian assess your answer using the answer key card.
5. Analyze conceptually the posttest and apply what you have learned.
6. Enjoy studying!

At the end of this module, you will gain knowledge and skills on food
preservation and demonstrate safety practices in food processing and preservation.
You will be able to conduct simple research on market trends and demands in which
you consider before selecting food items to be processed/preserved.

You will know how to choose and select good quality of raw materials to be
used for food preservation and how to assess/evaluate processed or preserved

foods using rubrics.

A. Multiple Choice: Read and understand each question. Choose the letter of the
correct answer. Write your answer on the answer sheet.

1. What do you call the process of treating and handling food to stop or slow
down spoilage? Food preservation B. Food processing C. Freezing

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Quarter 3-Week 7 2
 D. Salting
2. This should be done before choosing products in determining market trends and
demands.
A. Consumer B. Demand C. Survey D. Xerox

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Quarter 3-Week 7 3
3. The following need to be identified when conducting a survey, except.
A. Characteristics B. Number C. Participants D. Trends
4. It is a method of preserving food in an edible antimicrobial liquid. This
is done by soaking food in vinegar, salt solution or sugar solution.
A. Canning B. Pickling C. Salting D. Waxing
5. This effect is achieved by exposing the food to smoke from burning
plant materials such as wood. Most commonly subject to this method of
food preservation are meats and fish that have undergone curing.
A. Cooling B. Heating C. Smoking D. Waxing

B. True or False. Write True if the statement is correct. Write False if it is incorrect.
1. Food preservation is an easy idea for entrepreneurship and provides a
means of livelihood for the community.
2. Select food items to preserve that are easy to find within the community.
3. Market demand is not important in selling the product.
4. Cash basis is the common practice in the community in selling small products.
5. Additional income of the family and to prevent spoilage of food are the goal of food
preservation.

Write the method used in preserving the following. Choose your answer from the word box.

Drying Pasteurization Canning

Pickling Waxing Smoking Salting Bottling Freezing

1. Sardines- 6. Smoked fish -

2. Raisins - 7. Tuyo -
3. Pipino - 8. Skimmed milk -
4. Grapes - 9. Corned beef -
5. Yakult- 10.Ham -

How do we determine the market demands and trends?

A survey is being done to know who or what the choice of people is. It is the
same way for determining market trends or demands. A survey is conducted to
know what the people feel, what they want, etc.
Based on the results of the survey, you will know the preference in the
market. The products that will be produced are based on the choice of the market.
How to conduct a survey?
1. Create questions. Your questions should be carefully written. Make them clear
and straight to the point.
2. Determine the participants. You need to know the kind of people you want to
participate in the survey. You have to decide whether they will be chosen for
a specific purpose or randomly.
3. Tally the results. After the interview, you need to record the data you gathered
for analysis and proof your presentation.

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Quarter 3-Week 7 4
 4. Present the findings. Create a summary of your findings and present it using a
spreadsheet or presentation software.

Conducting a Survey

Identify your goal. Prior to conducting your survey, organize your thoughts and
consider answering the following questions:

a. What is the purpose of your survey?

b. What will be your respondents?
c. How many respondents should you have?
d. Where will you conduct the survey?
e. When and how much time do you need to accomplish the
survey?
1. Create the survey form. Using Questionnaires, create your survey form. Write
essential questions clearly and directly to the point. A multiple- choice type of
question is better than an open-ended question. Print enough forms.
2. Conduct the survey.
a. Distribute the forms to the qualified respondents.
b. Collect the forms. Check if the survey has been filled out
correctly.
c. Thank your respondents for their participation.
3. Analyze and interpret the information gathered. Using Microsoft Powerpoint or
Excel, enter the data gathered. Using the built-in formulas and functions, tally
the numbers. Present the result and interpret graphically using charts, tables,
and other graphical elements.

Guidelines to Follow in Preserving Foods

1. Choose fruits and vegetables that are in season because they are
abundant and cheaper.
2. Select meat, fish, fruits and vegetables, and poultry products that are of good quality.
3. Wash your hands before handling the food to be preserved.
4. Prepare all the utensils and equipment needed for preservation like
measuring cups, sterilized jars, jelly strainer bag, tongs, etc.
5. Work quickly to preserve the freshness of the product especially the
perishable products.
6. Follow the proper procedure of preparing and cooking foods to
maintain aesthetic appearance to prevent their rapid deterioration.
7. Sterilize the jars, bottles, or containers to be used.
8. Cool before storing the preserved foods.
9. Store preserved foods in cool, dry places away from sunlight.
10.Do not forget to label it correctly by putting the date it was produced
and the date of its expiration.
Processed/Preserved food is any food that has been altered in some way
during preparation.

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Quarter 3-Week 7 5
 By tasting the food, looking into the appearance of the preserved foods, or by
looking into the criteria being set, we can assess the quality of preserved foods.

Assessment- is the evaluation of the quality of food. We will use the rubrics to assess
the quality of preserved foods.

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Quarter 3-Week 7 6
Rubric- is the range of possible performance levels.

CRITERIA EXCELLENT FAIR POOR

10-8 points 7-5 points 4-2points

1.Cooking The procedures in The procedures Majority of the

Procedures the recipe are are followed with procedures are
followed correctly. some errors. not followed.
2.Food The preserved food The preserved food The preserved food
Appearance is cooked just right is overcooked/ is burnt/
and with appeal. under cooked under cooked and
and lacking in has no appeal.
appeal.
3. Palatability The food preserved is The food preserved The food preserved
well-blended is somewhat under is bland and not
seasoned and well- blended.
and favorable. lacking flavor.

Activity 1. Look at the different preserved/processed foods. Answer the following

questions. (2pts.each)

1. Have you tried selling your home-made products? What have you experienced?
2. What do you think made you/buyers interested to buy these foods?
3. Name some preserved foods that you already tasted? How does it taste?
4. If you were to choose a food to be preserved what would it be? Why?
5. Why is there a need to preserve foods?
A. Write TRUE if the statement is correct, and FALSE if it is incorrect.

1. A survey is being done to know who or what the choice of people is.
2. Based on the results of the survey, you will know the preference in the market.
3. The products that will be produced are not based on the choice of the market.
4. In a survey, questions must be clear and straight to the point.
5. You don’t need to know the kind of people you want to participate in the survey.
Activity 2. If the statement is correct, write (√ ). If it is not, write ( X ). Write your
answer on the blank.
1. You need to be hardworking and persistent to be able to market your products.
2. You do not need to add mark-up to get the selling price.
3. Place or location is very important in conducting a business.
4. You do not need capital if you want to sell some preserved foods for a livelihood.
5. Packaging adds value to the product.

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Quarter 3-Week 7 7
 To be at the top mind of the consumer is achieved by offering innovative
products that satisfy their needs at all times. Market trends indicate that product
demand prefers natural and healthy products and preferably less processed
food.
A new product development involves different aspects of their production
aspects such as selection of ingredients, and a stable formulation that produces
the desired organoleptic properties and shelf life. The following step is the desire
of an appropriate packaging and the use of claims related with the consumer
demand. All the foregoing should respect the legal requirements of the market in
which the product will be commercialized.
For a successful food preparation, you should always follow the principles
and safety procedures in preparing and cooking foods. It is important that we
should learn how to choose and select good quality of raw materials to be used
for food preservation. By tasting the food, looking into the appearance of the
preserved foods, or by looking into the criteria being set we can assess the
quality of preserved foods. We will use the rubrics to assess the quality of
preserved food.

Arrange the jumble letters to identify the techniques in food preparation that are
being described in each item.
( oblingtt and nnngica )1. A process of preserving food by heating and sealing it
a container. ( intlasg ) 2. It is an age-old way of preserving food.
( uumcva ckpaing ) 3. It keeps food by sucking air out from its packaging.
( xingaw ) 4. It is commonly done into fruits such as apples, oranges,
tomatoes, and eggplants to prevent fungi and loss of
moisture. ( pasnoitaziruet) 5. It means heating food to a certain
temperature to
sometime followed by rapid cooling.

shelf-stable survey food preservation income respondents

food processing correctly market trends forms

Fill in the blanks with the correct answer. Choose your answer from the word box below.
1. has a longer shelf life within six months.
2. Based on the result of the , you will know the preference of the market.
3. is the set of methods and techniques used to transform food into
other forms for consumption by humans.
4. is a retaining of food over a period of time without being

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Quarter 3-Week 7 8
 contaminated by pathogenic organisms or chemicals and without losing its
color, texture, flavor, and nutritive value.
5. Food preservation can be done safely and sanitarily if the steps are done
6. is the process of collecting data that is used to gather information
about certain issues.

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Quarter 3-Week 7 9
 7. Distribute the to the qualified respondents.
8. The people who answer the questions in a survey are the .
9. Food preservation /food processing can be a source of additional .
10. describes the demand for a given product and who wants to purchase it.

Inside the box, make a poster on how you will market your preferable
preserved/processed food business in the future by following the criterions from the
rubrics.

TLE 6 – Home Economics

Quarter 3-Week 7 1
0
 Republic of the Philippines
Department of Education
NATIONAL CAPITAL REGION
SCHOOLS DIVISION OFFICE
CALOOCAN CITY
TECHNOLOGY AND LIVELIHOOD EDUCATION 6
Home Economics
Name : Grade and Section :
Subject Teacher : Date :
LOOKING BACK ACTIVITY 2 CHECK YOUR POST-TEST
PRE-TEST UNDERSTANDING
1. 1. 1. 1. 1.

2. 2. 2. 2. 2.

3. 3. 3. 3. 3.

4. 4. 4. 4. 4.

5. 5. 5. 5. 5.

6. 6. 6.

7. 7. 7.

8. 8. 8.

9. 9. 9.

10. 10. 10.

ACTIVITY 1

1.
2.

3.

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5.

6.

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10.

TLE 6 – Home Economics

Quarter 3-Week 7 1
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