NUTTY LUE SPICE TOTO

(Recipe)

cup margarine
cup brown sugar
1 egg
1tbsp almond essence
1 cup grated carrot
1 cup finely chopped Callaloo leaves
1 cup plain flour
1 tsp baking powder
tsp bicarbonate of soda (baking soda)
1 tsp mixed spice
1 tsp nutmeg (grated)
1 cup crushed peanuts
cup crushed cashew nuts
tsp salt
1tsp ground ginger juice
Method:1. Preheat the oven to 1800 c. Grease bun tin.
2. With an electric mixer, cream the margarine and sugar until
light and fluffy. Beat in the egg and add almond essence,
baking powder, bicarbonate of soda (baking soda), mixed
spice, ginger and nutmeg. Combine together.
3. Sift over the flour and fold into mixture.
4. Add Callaloo and carrot and fold into mixture.

5. Add crushed peanuts and cashew nuts.

6. Pour mixture in grease bun tin. Bake for 35 minutes or until
top spring back.

NUTTY LUE SPICE TOTO

(Recipe)

2 cups margarine
1 cup brown sugar
3 eggs
3tbsp almond essence
3 cup grated carrot
3 cup finely chopped Callaloo leaves
3 cups plain flour
3 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
3 tsp mixed spice
1 tsp nutmeg (grated)
1 cup crushed peanut
cups crushed cashew nuts
1 tsp ground ginger
Method:1. Preheat oven to 1800 c. Grease bun tin.
2. With an electric mixer, cream the margarine and sugar until
light and fluffy. Beat in the egg and add almond essence,
baking powder, bicarbonate of soda (baking soda), mixed
spice, ginger juice and nutmeg. Combine together.
3. Sift over the flour and fold into mixture.
4. Add Callaloo and carrot and fold into mixture.
5. Add crushed peanuts and cashew nuts to mixture.
6. Pour mixture in grease bun tin. Bake for 35 minutes or until
spring back.

NUTTY LUE SPICE TOTO

(Recipe)

3 cups margarine
2 cups brown sugar

4 eggs
4tsp almond essence
4 cups grated carrot
4 cups finely chopped Callaloo leaves
5 cups plain flour
4tsp baking powder
1tsp baking soda
4 tsp mixed spice
1 tsp nutmeg (grated)
1 cups crushed peanuts
cups crushed cashew nuts
2tsp ground ginger juice
Method:1. Preheat oven to 1800c. Grease bun tin.
2. With an electric mixer, cream the margarine and sugar until
light and fluffy. Beat in the egg and add almond essence,
baking powder, bicarbonate of soda (baking soda), mixed
spice, ginger juice and nutmeg. Combine together.
3. Sift over the flour and fold into mixture.
4. Add Callaloo and carrot and fold into mixture,
5. Add crushed peanuts and cashew nuts.
6. Pour mixture in grease bun tin. Bake for 35 minutes or until
top spring back.

UTENSILS/EQUIPMENT
1 Bun tin
1 Electric mixer
1 large bowl
2 small bowls

1 metal spoon
1 spatula
1 fork
1 knife
1 skewer
1 measuring cup
Measuring spoons
1 grater
1 sweet plate
1 whisker
1 strainer/sieve

SENSORY EVALUATION
EXPERIMENT 1
Participant
A

Colour
Good

Appearance Flavour
Good
Fair
(slightly
salty)

Texture
Very Good

Very Good

Very Good

Good

Good

Fair

Fair

Good

Good

Good

Fair
(slightly
salty)
Fair(slightly
salty)

Fair

Questions
1. Do you think this is an ideal snack alternative for the PATH
students?
2. Do you think Callaloo and carrot was best utilized in this
product?
3. Would you consider this product a nutritious snack option?
4. Would you consume this product again?

Summary Report:
In the first experiment (trial) the researcher recipe yields for 12
slices of Nutty Lue Spice Toto. After the Nutty Lue Spice Toto was
cooled, there were four participants who had participated in the
sensory evaluation of the product (Nutty Lue Spice Toto).
Participant A and D responded that the colour of the product was
good while participant B and C responded on different variables.
Participant B responded the colour was very good and C
responded that the product was fair. For the appearance of the
product both A and D responded that the product was good while
B responded very good and C responded Fair. Participant A, C and
D responded that the flavour was fair but slightly salty and
participant B stated good. Participant B and C stated that the
product was good and A stated very good while D stated fair.
Questions were asked to the participants and they certainly
believe the product was an ideal alternative snack for the PATH
students knowing the consistency of the meal offered to them and

the limited amount of vegetable serve to them. All participants

agreed that the vegetables were properly utilized in the product
as some students consume little or no vegetables. This product
contains a blend of vegetables which the researcher creatively
and nutritiously adds to the product.
There were few recommendations/suggestion made by the
participants about the product which include: the product was
slightly salty because of too much bicarbonate of soda (baking
soda) and reduces the amount of salt in the product. The nuts
were a little too big in the product. As a result, the researcher
follows the comments and reduces the amount of baking soda
and salt in the product.

SENSORY EVALUATION

EXPERIMENT 2
Participant
A

Colour
Excellent

Appearance Flavour
Excellent
Good

Texture
Good

Excellent

Excellent

Excellent

Very good

Very Good

Very Good

Excellent

Very Good

Very Good

Very Good

Good

Good

Questions
1. Do you think this is an ideal snack alternative for the PATH
students?
2. Do you think Callaloo and carrot was best utilized in this
product?
3. Would you consider this product a nutritious snack option?
4. Would you consume this product again?

Summary Report:
The second experiment (trial) the researcher had to expand on
the recipe and it yields 24 slices of Nutty Lue Spice Toto. After the
batch of Nutty Lue Spice Toto was cooled, there were four
participants who participated in the sensory evaluation of the
product. Participant A and B responded that the colour of the
product was excellent and participant C and D responded that the
colour was very good. Participant A and B responded that the
appearance was excellent while participant C and D responded
that the appearance of the product was very good. For the flavour
and texture, both A and D responded that the flavour and texture
was good while participant B and C responded that the flavour
was excellent and they both state that the texture was very good.

A group of PATH students had a sample of the product and the

questions above were asked. They rate the product base on the
same variables used above and eight of them responded that the
colour was excellent and the remaining one stated it was very
good. Five of them responded that the appearance was excellent;
three responded that the appearance was very good and one
responded that the appearance was good. All nine students
responded that the flavour was excellent. Five out of the nine
students stated that the texture was very good and the remaining
four stated it was excellent.
For the questions which were asked all nine students stated that
the Nutty Lue Spice Toto was ideal for a healthy snack and the
vegetables were properly utilized in the product and suggested
that if this product was to offered to us as a snack it would be
healthy and nutritious as the lunch serve to us contain little
vegetables which are essential for a balance meal. All nine
students stated that they would consume the product again.
A few recommendation/suggestion which were made by the
participant suggesting that the baking soda was still
overpowering in the product and still a bit salty. The researcher
follows the comments and as such removes the salt from the
product and lower baking soda in the product.

SENSORY EVALUATION
EXPERIMENT 3
Participant
A

Colour
Excellent

Appearance Flavour
Excellent
Excellent

Texture
Very good

Very good

Excellent

Excellent

Good

Very good

Excellent

Excellent

Very Good

Excellent

Very good

Excellent

Very good

Questions
1. Do you think this is an ideal snack alternative for the PATH
students?
2. Do you think Callaloo and carrot was best utilized in this
product?
3. Would you consider this product a nutritious snack option?
4. Would you consume this product again?

Summary Report:
In the third experiment (trial) the recipe was expanded and yields
for 50 slice of Nutty Lue Spice Toto. After the slices were cooled,
there were four participants who participated in the sensory
evaluation of the product. Participant A and D responded that the
colour of the product was excellent and participant B and C
respondent that the product was very good. Participant A, B and C
responded that the product appearance was excellent while D
stated that the appearance was very good. All four Participants
responded that the flavour was excellent and participant A, C and

D stated that the texture of the product was very good while
participant B states the flavour was good.
Participants noted that the product was a delicious alternative to
vegetable consumption and never knew Callaloo could be so
delicious. The product was stated to be nutritious and healthy and
certainly would be delighted to consume more. The researcher
follows the comment made by the participants in the previous
trials and made the entire necessary alternative to the product.
The Nutty Lue Spice Toto had the right taste and the baking soda
was not overpowering in the product but the product was slightly
overdone.

APPENDICES
1. Appendices one shows the rating sheet that was used to rate
the product (Nutty Lue Spice Toto) in the trials.
2. Appendices two shows sample of the polythene bag used to
package the Nutty Lue Spice Toto.
3. Appendices three shows a sample of the label used on the
product.
4. Appendices four shows the nutritional facts of the product.
5. Appendices five show the picture of the Nutty Lue Spice Toto
in trial two.
6. Appendices six show the picture of the Nutty Lue Spice Toto
in trial three.

RATING SHEET
Rate this product using the variables listed below and answer the
question that follows.
Colour

Appearance

Flavour

Texture

Excellent
Very Good
Good
Fair
Poor
Excellent
Very Good
Good
Fair
Poor
Excellent
Very Good
Good
Fair
Poor
Excellent
Very Good
Good
Fair
Poor

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Question
1. Do you think this is an ideal snack alternative for the PATH
students?

2. Do you think Callaloo and carrot was best utilized in this

product?
3. Would you consider this product a nutritious snack option?
4. Would you consume this product again?

Recommendations:

Marketing product
COSTING TABLE
Ingredients
Margarine
Brown Sugar
Egg
Carrot
Callaloo
Plain Flour
Baking Powder
Baking Soda
Mixed Spice
Nutmeg
Ginger
Cashew
Peanut

Weight (kg)

Cost
$100
$120
$170
$150
$100
$96
$33
$85
$50
$60
$25
$360
$300

The researcher used the above table to arrive at the selling price
for the product.
Yield Batch=50
Total
Unit Cost: Total Cost
Yield Batch
= 1649

50
= 33

Mark up: Result + Profit

1649 + 33
50
33 x 2.5=82.5
Selling price =$83

LABELLING AND PACKAGING OF PREODUCT

After the completion of the product (Nutty Lue Spice Toto), the
product was then labeled and package. Labeling the product is
important and should contain all essential information clearly.
Labeling the Nutty Lue Spice Toto helps consumer to identify the
ingredients which was used to develop the product and also be
able to identify if there is any form of allergies. The labeling of the
product assists in identifying the expiry date, nutritional facts and
manufacturer information of the product.
The Nutty Lue Spice Toto was packed in polythene bags. The
researcher has chosen to package the product in the polythene
bag because product can be easily seen. The packaging of this
product is important has it helps to protect the product as the
packaging acts like a shield to the product. It is important for the
product to be package because product will have to pass through
the process of transportation, distribution and storage. The
researcher has chosen to use these bags because they are
affordable and also bags can be recycled. (Appendices three show
a sample of the labeling of the Nutty Lue Spice Toto).

SALES PROMOTION AND MARKETING

STRATEGY

After the final trial which yields for fifty (50) Nutty Lue Spice
Toto slices has required for the Internal Assessment. The
researcher has chosen to market the product at the Seaforth High
School as the target population is already there. The product was
sold on the standard price has calculated.
The researcher promotes sales through advertisement and free
sampling for the first batch of Nutty Lue Spice Toto which cause
consumers to be aware of the product for the final set which
would have been sold. The product was promoted through the use
of jingles and nutritional pointers which help to caught the
interest of the students especially the PATH students.

LIMITATION
During the conduct of this study, the researcher came across
few limitations which have caused some problem in the
completion of the researcher process. The researcher had some
financial problems which cause a setback in her trial runs and also
for the printing of rating sheets which is essential for the rating of
the product.
The researcher also had problem selling the product has
students didnt want to buy the product at the set price. Apart
from these limitations the study was a success.