Taro Kropek: Its Commercial Viability

Abstract

This study investigated the development, sensory acceptability, and financial viability of taro-based kropek as an alternative snack product. Despite taro’s nutritional value and abundance, it remains underutilized compared to other root crops. The study was conducted to generally determine the commercial viability of taro kropek made with taro flour, based on six (6) parameters: appearance, texture, taste, aroma, color, and general acceptability. Financial analysis to determine profitability, return on investment (ROI), and the break-even point was also conducted. Fresh taro was manually turned into flour and then made into kropek. The finished product was evaluated by 100 consumer panelists using a 9-point Hedonic Scale and randomly distributed across five (5) treatments in a Completely Randomized Design (CRD). Results revealed that flour ratio levels significantly influenced appearance (F = 13.33, p < 0.01), color (F = 70.07, p < 0.01), texture (F = 6.50, p < 0.01) and overall acceptability (F = 17.11, p < 0.01), but not aroma (F = 2.90, ns) and taste (F = 0.21, ns). Numerically, 1000 g rice flour (control) scored highest in appearance (mean = 8.59) and color (8.47), while 1000 g taro flour achieved the highest scores in taste (8.15) and texture (8.19). All treatments were rated “liked very much” to “liked extremely,” with overall acceptability ranging from 7.77 to 8.17. Financial analysis showed decreasing ROI as taro substitution increased. Findings highlight taro’s potential as a functional, locally sourced ingredient for diversifying snacks. Based on the results, moderate taro incorporation (250–500 g) is recommended to balance consumer acceptability and profitability. At the same time, future studies should include nutritional profiling, shelf-life, and market testing to support large-scale commercialization.