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Chapter 1
INTRODUCTION

The Rationale
Coffee is one of the world's most beloved and consumed beverages,
celebrated for its rich flavor and stimulating properties. The innovation in
the realm of coffee beverages has been relentless, with various infusions,
blends, and flavor combinations gaining popularity. In this research study,
we embark on a journey to explore uncharted territory in coffee innovation
by investigating the potential of combining coffee with an unexpected
partner - green pea. This unique beverage combination represents an
exciting opportunity to redefine the boundaries of coffee culture and
potentially offer a novel taste experience. As the global coffee industry
continues to evolve, it is crucial to push the boundaries of creativity and
sustainability, and this study aims to contribute to that evolution.
The primary objectives of this research are to:
1. Assessing the sensory attributes and flavor profiles of coffee-green
pea combinations.
2. To evaluate the nutritional composition and potential health
benefits of such beverages.
3. Fixed analysis of the environmental and economic implications of
incorporating green peas into coffee production.
4. Understand consumer perceptions and preferences for this novel
beverage concept. By addressing these objectives, we aim to shed
light on the feasibility and market potential of coffee-green pea
combinations, offering insights into an innovative direction for the
coffee industry.
This research has the potential to not only broaden the spectrum of coffee
offerings but also contribute to sustainability efforts by incorporating a
plant-based ingredient. Through the attainment of these objectives,
"Brewing Innovation" endeavors to shed light on the feasibility and market
potential of coffee-green peas blends, offering a vision of an innovative
direction for the coffee industry. By pushing the boundaries of tradition and
convention, this study not only contributes to the rich tapestry of coffee
culture but also paves the way for a more sustainable and inclusive future
for the beverage industry.
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Green Peas are the most important and expensive vegetable legumes
grown in the Philippines. In the Philippines, green peas are a widespread
product with little consumer value. Thus, the purpose of this study was to
create a green pea drink that tastes like coffee. Its specific objectives were
to determine how varied roasting times influenced the product's sensory
quality and to gauge consumer approval.
Green peas are the little round seeds or pods of beans of the floral
species of plant Lathyrus oleraceus. Each pea pod includes a large number
of green or yellow peas. According to Speed (2007), pea pods are fruit in
the botanical definition. (1). Green peas are plants that grow annually with
a one-year life cycle. They are a crop that grows during the cool season
grown in various parts of the world, with planting ranging from winter to
early summer depending on climate. On average, a pea weighs between
0.1 and 0.36 grams. Raw green peas have 79% water, 14% carbs, and 5%
protein, and contain minimal fat, according to the United States Department
of Agriculture (2). Raw green peas provide 81 calories of food energy per
100 grams (3.5 oz.) and are a high source (20% or more of the Daily Value,
DV) of vitamin C (48% DV), vitamin K, thiamine, and manganese, with other
B vitamins and mineral content in moderate levels (11-16% DV) (3). Despite
its nutritional potential, it is currently underutilized in the market due to
customers' lack of information about its nutritional worth. Ahmed et al.
(2015) concur that the low level of demand in the local market is due to a
lack of knowledge. As well, processors have no idea how to apply it in an
industrial setting. The item has little purpose other than as a low-cost viand
for Filipinos. To raise the commodity's worth, it must be employed as a raw
ingredient in a food product with a high commercial value, such as coffee-
like beverages. (4)
Coffee drinks are not derived from coffee beans. Coffee-like
beverages prepared from corn (Youn & Chung, 2013), taro (Garsano,
2014), jackfruit seeds, and other plants have been studied and used as
substitutes for coffee beans. Therefore, this study aimed to investigate the
ability of mung beans to be processed into coffee-based beverages. Its
specific goal was to examine the product's sensory attributes and
acceptability among a broader spectrum of customers. If mung beans prove
useful in the production of coffee-based beverages, the market value of the
crop is expected to increase, thereby improving the economic situation of
Green peas farmers. (5)

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Theoretical Background
This study consists of the related literature and studies discovered by the
researchers following a careful and in-depth search. After a careful and in-
depth search, the researcher has provided relevant literature and studies in
this chapter. The literature and research cited in this chapter Beginning in
the past and continuing to the present, various ideas, concepts,
generalizations, findings, and demonstrations related to the topic are
discussed, presenting the feasibility of green pea coffee production in
various ways.
The study of culinary science is a testament to the ceaseless innovation
and creativity that drive the gastronomic world. Fusion cuisine, in particular,
has gained prominence as a culinary movement that seeks to combine
diverse culinary traditions and ingredients to create new and distinctive
flavors. This theoretical background explores how the concept of fusion
cuisine, along with innovations in the coffee and sustainability industries,
lays the foundation for the exploration of coffee-green peas combinations.
Fusion Cuisine and the Creation of Unique Flavors:
According to Buchecker, et al. (2016) the fusion cuisine is a culinary
approach that brings together elements from different culinary traditions to
create a harmonious and innovative fusion of flavors. The practice of fusion
cuisine is rooted in the idea that blending ingredients, techniques, and
cultural influences can lead to extraordinary and unique taste experiences.
In "Brewing Innovation," the fusion of coffee and green peas aligns with
this culinary theory, seeking to create a novel flavor profile that redefines
the coffee experience. Smith, et al. (2019)
Coffee Innovation:
According to Folmer, et al. (2017) Coffee is a beverage that has been
subject to constant innovation throughout its history. From single-origin
beans to specialty brewing methods, the coffee industry is driven by a
commitment to enhancing and diversifying the coffee experience. The
introduction of novel ingredients, such as green peas, can be seen as an
extension of this tradition of innovation, where the quest for new flavors
and brewing methods continues to captivate coffee enthusiasts. Innovations
in Coffee: A Comprehensive Review" by Barista Magazine (2018).

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Sustainability and Environmental Concerns:

Sustainability has emerged as a pivotal consideration in various industries,
including food and beverages. The environmental impact of food production
and consumption is under scrutiny, leading to the exploration of sustainable
alternative according to Soni, et al. (2018). Green peas, known for their low
environmental footprint and nutritional value, align with sustainable food
production principles. By incorporating green peas into coffee, "Brewing
Innovation" aims to contribute to this sustainability discourse by providing
an eco-conscious alternative according toTilman, et al. (2019)
Consumer Preferences and Market Dynamics:
Understanding consumer preferences and market dynamics is essential in
the development and introduction of new products Verain, et al. (2015).
The theoretical framework includes the concept that consumer choices are
influenced by factors such as taste, health benefits, and sustainability. The
research takes into account the need to align innovative coffee beverages
with these preferences to create products that resonate with modern
consumers by Stancu, et al. (2016)
In "Brewing Innovation," these theoretical underpinnings converge to drive
the exploration of coffee-green peas combinations. The fusion of culinary
creativity, coffee innovation, sustainability principles, and consumer-centric
product development sets the stage for the investigation into the potential
of this unconventional beverage. By applying these theories, the study aims
to offer a unique contribution to the fields of culinary science, coffee
innovation, and sustainability practices while reshaping the boundaries of
beverage offerings.

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THE PROBLEM

Statement of The Problem

Coffee, a globally cherished beverage, has a rich history of innovation and
transformation. However, the contemporary landscape of the coffee
industry presents a situation where traditional coffee offerings, though
beloved, may fall short of satisfying the evolving preferences and
expectations of consumers. Amidst the desire for novel taste experiences,
healthier beverage options, and increased sustainability in the food and
beverage sector, the potential of combining coffee with green peas emerges
as an intriguing yet unexplored territory.
The problem at hand is twofold:
1. Lack of Exploration: Despite the versatility and adaptability of coffee,
there is a limited exploration of innovative coffee blends that incorporate
non-traditional ingredients like green peas. The coffee industry, while
dynamic and diverse, has yet to fully explore the potential sensory
attributes, nutritional enhancements, and sustainability implications that
coffee-green peas combinations may offer.

2. Consumer Acceptance and Market Feasibility: There exists uncertainty

surrounding consumer perceptions and preferences regarding the concept
of coffee-green peas combinations. Whether consumers are receptive to
this novel beverage, the factors influencing their acceptance, and the
market feasibility of such products remain largely uncharted.
The challenge is to bridge these gaps in knowledge and address the
following questions:

- What are the sensory attributes and flavor profiles of coffee-green peas
combinations, and how might they reshape the coffee experience?
- How does the incorporation of green peas influence the nutritional
composition of coffee beverages, and what potential health benefits do they
introduce?
- What are the environmental and economic implications of integrating
green peas into coffee production, aligning with sustainability concerns in
the food and beverage industry?
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- What are consumer perceptions and preferences regarding coffee-green

peas combinations, and to what extent can these innovative beverages be
accepted and adopted in the market?

"Brewing Innovation" seeks to tackle this problem by conducting a

comprehensive investigation into the uncharted territory of coffee-green
peas combinations. By addressing these questions, the study aims to
provide insights into the feasibility, market potential, and the impact of this
innovative beverage concept on the coffee industry and the broader realm
of culinary innovation and sustainability.
The research is significant for several reasons:
- It seeks to diversify the coffee landscape by introducing a novel and
unique beverage option.
- It aligns with growing consumer demand for healthier and more
sustainable food and beverage choices.
- It contributes to the broader discourse on environmental sustainability
within the food and beverage industry.
- It explores the intersection of culinary creativity and innovative product
development.
Statement Hypothesis
1. Sensory Attributes:
- Null Hypothesis (H0): There is no significant difference in the sensory
attributes and flavor profiles between traditional coffee and coffee-green
peas combinations.
- Alternative Hypothesis (H1): Coffee-green peas combinations will exhibit
distinct sensory attributes and flavor profiles compared to traditional coffee.
2. Nutritional Enhancement:
- Null Hypothesis (H0): There is no significant difference in the nutritional
composition between traditional coffee and coffee-green peas
combinations.
- Alternative Hypothesis (H1): Coffee-green peas combinations will offer
enhanced nutritional value compared to traditional coffee.

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3. Sustainability Implications:
- Null Hypothesis (H0): There are no significant environmental or
economic benefits associated with incorporating green peas into coffee
production.
- Alternative Hypothesis (H1): The inclusion of green peas in coffee
production will lead to positive environmental and economic outcomes,
contributing to sustainability within the coffee industry.
4. Consumer Perception and Acceptance:
- Null Hypothesis (H0): Consumers' perceptions and preferences do not
significantly differ between traditional coffee and coffee-green peas
combinations.
- Alternative Hypothesis (H1): Consumers will have distinct perceptions
and preferences, with a positive inclination towards coffee-green peas
combinations, reflecting a potential market for this innovative beverage.
These hypotheses form the basis for the research's investigations into the
sensory, nutritional, sustainability, and consumer aspects of coffee-green
peas combinations. The study aims to test these hypotheses rigorously
through sensory analysis, nutritional assessment, sustainability impact
evaluation, and consumer surveys to determine the validity of the
alternative hypotheses and contribute to our understanding of this
innovative beverage concept.

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SIGNIFICANCE OF THE STUDY

The significance of the study "Brewing Innovation exploring the Potential of
Coffee-Green Peas Combinations as a Unique Beverage" lies in its potential
to impact various aspects of the coffee industry, consumer preferences, and
sustainability practices. Here are the key areas where this study holds
significance:
Diversification of the Coffee Industry this research intends to expand
the coffee industry's product offers by presenting the notion of coffee-green
peas mixes. It offers the door to a fresh, distinct, and possibly commercial
coffee experience, appealing to customers looking for new flavor
experiences. Consumer Trends This study is in line with current consumer
trends and preferences. It responds to consumer demand for healthier and
more environmentally friendly food and beverage options. Combinations of
coffee and green peas have the potential to appeal to these trends by
providing increased nutritional content while also addressing sustainability
issues.
Culinary Innovation and Creativity "Brewing Innovation" is an example of
culinary innovation and creativity, demonstrating how the fusion of
seemingly disparate ingredients can lead to exciting and inventive culinary
experiences, with implications that go beyond coffee to the broader culinary
world. The study contributes to discussions on sustainable practices within
the food and beverage industry by examining the environmental and
economic sustainability of incorporating green peas into coffee production,
and it highlights a potential path toward reducing coffee's environmental
footprint.
Market Opportunities:
- The study has the potential to uncover new market opportunities. If
consumers positively perceive coffee-green peas combinations, it could lead
to the introduction of unique beverage products and provide a competitive
edge for coffee producers and café establishments.

Health-Conscious Choices:
- "Brewing Innovation" responds to the growing interest in health-
conscious food and beverage choices. The study explores how green peas
can enhance the nutritional value of coffee, making it a more nutritious
option for health-conscious consumers.

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Economic Viability:
- Sustainability is not limited to environmental concerns; it also involves
economic sustainability. The study's evaluation of economic implications
may guide businesses in making choices that benefit both their bottom line
and the environment.

Contribution to Culinary Science:

- "Brewing Innovation" contributes to the field of culinary science by
exploring unconventional combinations. It adds to the body of knowledge
on flavor pairings, sensory experiences, and the creation of memorable
culinary moments.
this research study holds significance in its potential to reshape the coffee
industry, meet consumer demands for healthier and more sustainable
options, foster culinary innovation, and contribute to both environmental
and economic sustainability. It offers an opportunity to explore the
uncharted territory of coffee-green peas combinations, which may lead to
a more diverse and eco-conscious future in the coffee and culinary world.

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RESEARCH METHODOLOGY

Data Gathering Procedure

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