Food product development is a series of stages to bring a new food product or innovation to the consumer market. According to the study of Winger and Wall (2006) as reflected on their working paper on food product innovation to FAO, innovation through the creation, diffusion and use of knowledge has been recognized as a key driver of economic growth. Trends in agri-food system are challenging farmers, produce traders, processors, and other stakeholders to improve and be responsive to consumer demands.
Researchers from Mariano Marcos State University developed a prototype to different mango-tomato based products namely: tomato-mango juice, tomato-mango ketchup, tomato-mango leather candy, tomato-mango gummy candy, mango sinigang mix, mango bread, and mango-pineapple jam. However, these products need to be scaled-up in order to meet the consumer needs and demands as well as to stabilize the shelf-life of each of the mango-tomato based food products develop. Hence, this research.
However, prior to commercialization, a feasibility study needs to be conducted to determine the demand for the developed products.  After a feasibility study is conducted, a business plan will be prepared in order to attract potential adopters or spin-offs. Hence, commercialization will be achieved. It is therefore imperative to determine the marketability of the developed products by the university in order to commercialize the technologies generated by the researchers.

Thus, in order the food products/technology available and introduce in the market, this research will be conducted. 

Products
At least 5 improved products utilizing new technology equipment

At least 1 technology commercialized

People and Services: 

At least 1 technology taker/adopter

Places and Partnership: 

At Least 2 exploratory meetings/networking events and technology promotion activities

At least 1 partner in commercialization activity

Publications:

At least 4 IEC materials 

At least 1 AVP

Patents:

At least 4 IP applications