When I was still in high school. We have many santol trees in our farm, especially the bangkok variety. It is almost five times bigger than Tagalog. It is also more delectable.
But, father cut down trees one by one. Now, we have few trees left. He did it for this reason: During peak fruiting season, the price per sack is very low. Price range of 50 to 100 pesos per sack. They never bother harvesting when the price is down to bottom.
As a food entrepreneur, you can uplift the value of this fruit by processing it into variety of delicious product. We usually eat santol by sucking the seeds and throwing the peels. But, before discarding, examine the inner part. You will notice that it is soft. It can be scooped out easily with a spoon. It is sweet if the fruit is sweet variety.
This inner peel part is delicious and can be processed into different products. Such commodities can be adapted from the following:
A little experiment and recipe adjustment will lead you to a good salable product.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.