Production Capacity and Commercialization of Lemongrass (Cymbopogon citratus Stapf.) Ready-To-Drink Beverage Product (Kalamansi-Ginger Flavor) 

ABSTRACT 

The lemongrass kalamansi-ginger ready-to-drink (LGKG RTD) beverage was previously developed to provide a healthy yet convenient alternative to beverage products sold in canteens. This study aimed to determine product capacity of the College of Hospitality Management (CHM) and commercialization of the CPU LGKG RTD beverage product. Time and motion studies and production trials were conducted once a week for four weeks at the CHM Food Laboratory, and the manpower requirement, unit cost, and selling price were determined. Commercialization was done through determination of consumer preference, product acceptability, competitor analyses, and marketing strategy. The average student capacity in min/kg raw materials for processing of lemongrass, ginger rhizomes, and kalamansi fruits is 27.5, 67.7, and 18, respectively. The production capacity of CHM is 80 L of RTD beverage with product yield of 213 bottles of 330 mL capacity. A total of 9 persons are needed for every operation, including 1 food technologist, 1 production supervisor, 1 production staff, and 6 assistants. The production cost per 330 mL product is P35.95 and selling price is P50. The LGKG was product most preferred in the Elementary Canteen and Dining Hall against two other competitor products. The product was acceptable to 472 of 500 respondents, 457 indicated willingness to buy the product, and 435 preferred the price at P15-20. However, the product is not saleable.