Cooking even it can be stored for a longer period of

cooking even. It can be stored for a longer period of time (3 days) under room temperature.
The different ingredients of tupig in Ilocos Norte are grated mature coconut, ganta
molasses, white refined sugar, butter or margarine, ganta finely ground glutinous rice, toasted
sesame seeds, 9”x 6” banana leaves.
In the Barangay Pias Norte, Currimao, Ilocos Norte they have two different kinds of
tupig; special tupig and ordinary tupig. The ingredients of the special are glutinous rice, grated
coconut, shredded coconut, margarine, sesame seeds, oil, cheese, condensed milk and sugar.
The only difference between their special and ordinary is that there are no sesame seeds,
condensed milk and cheese. They used banana leaves for packing. They consumed almost one
(10 hour in preparing all the ingredients and packing it. They use pugon to cook tupig for almost
twenty (20) minutes. (Gopez & Saduminao, 2011)
Tupig is usually sold along the streets, along a long line of vendors, with the scent of
burnt banana leaves and sweet coconut wafting through the air; or near tourist destinations
such as the Manaoag Church.
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Estrellas, M. A., Tanawit, M. A. D., Yau, J. L. T. R., Caridad, M. F. R. M., Gargar, A. G.,
Mendoza, J. L., Paningbatan, P. A. M. P., Rosario, A. F., Tañedo, M. C. T

Kingfisher Senior High School
Tupig is usually sold in bundles of 10 for less than P100. What is good about tupig is that
you can buy a lot of them as they don’t spoil easily. What you don’t finish that day, you may put
inside a refrigerator, reheat the next day (through steaming or in a microwave). Based on
experience, tupig can well last over a week, which makes it an ideal souvenir item. (Del Rosario,
2020)
Furthermore, Tupig and other rice-based products have 2-3 days shelf life at ambient
conditions only. Its shelf life is extended up to a week or two when kept frozen. (Rocafort, 2017)
Perception to New Flavors
A basic assumption concerning the depth of a brand’s product assortment is that offering
consumers more options is superior to offering fewer options, for the simple reason that a
greater variety of options can cater to a wider range of tastes (e.g., Lancaster, 1990). This basic
assumption has been challenged by recent research that has raised doubts about the wisdom of
offering consumers many options to choose from (e.g., Iyengar and Lepper, 2000; Schwartz,
2004). For example, Iyengar and Lepper demonstrated that consumers who were presented
with a set of 24 jams were significantly less likely to purchase one of these options compared to
consumers presented with just six jams. Other researchers (e.g., Dhar, 1996, 1997; Greenleaf
and Lehmann 1995; Tversky and Shafir, 1992) have shown that offering more options can
generate decision conflict and preference uncertainty, leading to decision deferral.
Because product variety increases consumers’ likelihood of finding a good match with
their preferences, research in economics, psychology, and marketing has typically assumed
that, other things equal (e.g., costs, shelf space), offering more options is better (see, e.g.,
Bordley, 2003; Kekre and Srinivasan 1990; Lancaster 1990; Payne, Bettman, and Johnson,