Consumer acceptability and market potential of a value-added mango fruit bar

Abstract

This study evaluated the consumer acceptability and market potential of a value-added mango fruit bar developed from fresh mango pulp. The product was prepared using ripe mangoes that were processed through blending, heating, and drying to produce a semi-solid fruit bar. A descriptive research design was employed, and sensory evaluation was conducted with 50 respondents using a nine-point hedonic scale to assess the product’s color, aroma, taste, texture, mouthfeel, overall flavor, and overall acceptability. Purchase intention and qualitative consumer feedback were also gathered to determine the product’s market potential and identify opportunities for improvement. The mango fruit bar received high ratings across all evaluated sensory attributes, with mean scores ranging from 8.12 to 8.44, corresponding to the verbal interpretation “Like Very Much.” Overall flavor and overall acceptability obtained the highest mean score (8.44), followed by taste (8.36), texture (8.32), aroma (8.30), mouthfeel (8.14), and color (8.12). In addition, 88.0% of the respondents expressed a positive purchase intention, indicating that they would definitely or probably buy the product if it were commercially available. Qualitative feedback revealed that respondents particularly appreciated the product’s natural mango flavor, chewy texture, and pleasant aroma, while minor improvements in texture and appearance were suggested. The findings indicate that the developed mango fruit bar is highly acceptable to consumers and has promising market potential. As a value-added mango product, it offers an alternative means of utilizing surplus mangoes, reducing postharvest losses, and creating opportunities for product diversification and agribusiness development.