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Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

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Nội dung chi tiết: Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines F LA UNION’S BAGOONG, A REGIONAL FERMENTED FISH PRODUCT IN THE NORTHWESTERN PHILIPPINESBACHELOR THESISStudy Mode:Full-timeMajor:Food TechnologyFaculty

:liiternationalProgram OfficeBatch:2016-2020Thai Nguy en, 25/11/2020DOCUMENTATION PAGE WITH ABSTRACTThai Nguyen University of Agriculture and Forestry Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

'Degree ProgramBachelor of Food TechnologyStudent namePauline Tavara DamasoStudent IDDTN1554290045Thesis TitleTraditional Preparation and packaging pr

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

actices of La Union’s Bagoong, A regional fermented fish product in the Northwestern PhilippinesSupervisor (s)Dr. Nikki Dagamac (Philippines) Dr. Vu T

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines hnic foods for the country, there are still limited sources of information about them just like in the popularly consumed condiment of the Ilocano peo

ple, a fermented fish product called bagoong. The result of this paper helps to better understand the factors that come up to the unique regional dist Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

inction of bagoong by traditional practitioners and Ilocano people. Ilocano participants were subjected to comprehensive observation and semi-structur

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

ed interviews. Data were transcribed and thematic analysis was performed to identify patterns of themes. This study includes historical profiling of r

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines nufacturers. From the research, most of the makers of bagoong in Agoo, La Union were small-scale manufacturers which commonly processed in their2bagoo

ng armang. The bagoong sida is composed of different varieties of fish and bagoong annang is made up of krill. The main ingredient used in making bago Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

ong was mostly harvested by the small-scale fishermen of Agoo, La Union. The small-scale manufacturers were following traditional methods of making ba

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

goong and it was commercialized in the local market of Agoo. Different types of packaging were used such as recycled containers, bottled glass, retail

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines documented.KeywordsCommercial foods, Fermentation, Food preservation, Food culture, Regional identityNumber of pages:61 pagesDate of Submission:441603

ACKNOWLEDGEMENTFirst, I would like to thank my supervisor, Dr.rer.nat Nikki Herherson Daganiac, for his unending support in conducting this research a Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

nd sharing his wisdom. I am very grateful for his friendly guidance, advises and encouraging words which became a big part of my writing process. Than

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

k you for the time and effort in spite of his hectic schedules. Thanks for not giving up on me and giving me the chance, it was such a great honor. Es

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines r. Stefanie Young Eriguel, Mayor of Agoo, La Union Philippines for allowing me to conduct my study. To the barangay captains and to the 17 respondents

who really contributed much to the success of my research.To my close friends: Dicky, Ate Myra, Ate Rhona, Kuya Ponce, Luis, Alysza, Althea, Le and K Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

49-AEP for their help, moral support, love, and always reminding me to be optimistic. Thank you for the encouragement which helped me to get through i

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

n difficult times. Special thanks to Ms. Charmaine Carrera, Ms. Dianne Rose Carrera and Mr. Christian Dy for their thoughtful help and assistance duri

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines my family, (hat served as an inspiration for me to stay strong. Il was a tough time, but I am really grateful for the priceless advises you have been

giving me.These people always helped me to keep my life in context. Graduate school is not the most important thing in life, but good friends, good t Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

imes and happiness are.Above all else, I express my deepest gratitude to the ultimate Giver of Life, my Savior, the Almighty Father of the Heaven and

Traditional preparation and packaging practices of la union’s bagoong, a regional fermented fish product in the northwestern philippines

Earth for guidance, strength and good health, in the mid of pandemic, in this journey. It is solely because of the knowledge, wisdom and understanding

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF

THAI NGUYEN UNIVERSITYUNIVERSITY OF AGRICULTURE AND FORESTRYPAULINE TAVARA DAMASOTRADITIONAL PREPARATION, PACKAGING PRACTICES AND NUTRITIONAL VALUE OF