Siomai Case Study

According to an article by Salazar (2017), the Philippines is now one of the fastest growing meat eaters in the world. It incorporates the statistics on the top 10 of the quickest growing meat consuming nations, and Philippines is one of the highest growing rates. Compound manual growth rate from 2011 to 2012 was predicted to be over 30 percent a year for pork, chicken and beef. Per person the consumption of meat decreased to 15 kilograms per person per year. Now it is 35 kilograms per person per year and it is continuing to grow. It is also stated that the Philippines has the lowest vegetable intake in Asia and is one of the lowest in the world.
Dim Sum is a famous street food in the country with the embracement of siomai. Siomai is prepared from ground pork, beef, or shrimp in combination with other extenders such as carrots and then wrapped in wanton wrappers. These are usually steamed or fried before being sold (dela Cruz, Punzalan, Ramos, Reyes & Barcelon, 2013). Based on consumer’s survey, siomai rank number one on the most preferred Dimsum delicacy that is acceptable to 95% of Filipino. From segment A to D of the Philippine market. Siomai is considered “darling of public consumer” because siomai has just turned one of the best selling street food like fish ball (Langco, 2013).

A study conducted by Ma et al., (2014) “Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk” mentioned that soybean has been part of the human diet in Asia especially the soyfood such as soymilk or tofu. Soy protein is the most inexpensive source of high-nutritional quality protein and therefore is the world’s predominant commercially available vegetable