ICCT Colleges Foundation Inc.

V.V Soliven Avenue II, Cainta Rizal, 1900

College of Arts and Science

An Investigatory Project Presented to

Faculty of ICCT Colleges Foundation Inc.

BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON & FORK USAGE

In Partial Fulfillment for the Project of the Course

PSYBIO: Biological Science

Researchers:

Abinuman, Dan Joseph C. Bisquera, Analyn A. Constantino, Althea M.

Alcantara, Rose Lyn A. Bofill, Katrina Marie P. Crisol,Christijem A.

Almojano, Adrelyn S. Burgos, Michael Kier M. Dimalaluan, Nicole Gil P.

Ballerda, Arthea Shaine E.. Camangyan,Shieva V. Ebacuado, Danna Lorraine L.

Basiño,Kathlene May Z. Cerda,Shara O. Francisco, Aaron Jade M.

Ms. Rica Arianne Malagueño

PSYBIO Instructor

A.Y 2023-2024
 ICCT Colleges Foundation Inc.

V.V Soliven Avenue II, Cainta Rizal, 1900

College of Arts and Science

An Investigatory Project Presented to

Faculty of ICCT Colleges Foundation Inc.

BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON & FORK USAGE

In Partial Fulfillment for the Project of the Course

PSYBIO: Biological Science

Researchers:

Gonzaga, Dionescio C. Layug, Regina Lorraine S. Moscardon, Kenny Rose S.

Gregorio,Stephany D. Lebios, Andres G. Obrero, Tristan Gabriel.

Hernandez, Margie B. Maldan April Rian F. Peña, Eriel N.

Hyndman, John Bronzon T. Manuel, Princess Jona M. Posion, Alexandra B.

Laraño,Alvin M. Moralde, Jennie M. Quirante, Christain Mary Hope O.

Ms. Rica Arianne Malagueño

PSYBIO Instructor

A.Y 2023-2024

ICCT Colleges Foundation Inc.

 V.V Soliven Avenue II, Cainta Rizal, 1900

College of Arts and Science

An Investigatory Project Presented to

Faculty of ICCT Colleges Foundation Inc.

BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON & FORK USAGE

In Partial Fulfillment for the Project of the Course

PSYBIO: Biological Science

Researchers:

Rabacal, Althea Marie F. Tabuelog, Julliana Gwyneth C. Urlanda, Allysa Marie G.

Resurrection,Chelson Kasey B. Teves, Elyzaldy S. Valerio, Gian P

Reyes,Katrina R. Torillo, Sunshine B. Via, Cinco C.

Rin, Alyzandrea B. Torrente, Gene Carlo D. Visitacion, Queeny Rose C.

Romero,Althea Rhafaela D. Triumfante, Trisha Mae V Vista, Jeralyn L.

Ms. Rica Arianne Malagueño

PSYBIO Instructor

A.Y 2023-2024
 ICCT Colleges Foundation Inc.

V.V Soliven Avenue II, Cainta Rizal, 1900

College of Arts and Science

An Investigatory Project Presented to

Faculty of ICCT Colleges Foundation Inc.

BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON & FORK USAGE

In Partial Fulfillment for the Project of the Course

PSYBIO: Biological Science

Researchers:

Alcantara, Rose Lyn A.

Cerda, Shara O.

Laraño, Alvin M.

Obrero, Tristan Gabriel

Teves, Elyzaldy S.

Ms. Rica Arianne Malagueño

PSYBIO Instructor

A.Y 2023-2024
 CHAPTER I

THE PROBLEM AND ITS BACKGROUND

INTRODUCTION

Disposable spoons and forks are widely used, particularly in fast-paced societies such as the
Philippines. More Filipinos use plastic spoons and forks on every occasion since these items
are more convenient for them, but the environmental impact is a growing concern. Based on
the World Bank Group Organization Library, considering the passing of the Ecological Solid
Waste Management Act of 2000, deficiencies and problems still affect solid waste
management (SWM) in the Philippines. One of these problems is plastic garbage,
specifically the usage of plastic spoons and forks, which has an influence that goes beyond
the borders of the nation. Studies have indicated that between 55 and 60 percent of the
plastic debris that ends up in the ocean comes from the Philippines, China, Indonesia,
Thailand, and Vietnam. Only around 28% of the major resins the Philippines used in 2019
were recycled, making it one of the countries with the highest rates of improperly managed
plastic waste recycling in the world. Unrecycled plastics are dumped into landfills and
dumpsites, left as litter, or gathered in rivers, sewers, and drainage systems before being
dumped into nearby marine water bodies. Additionally, almost entirely in metropolitan areas,
most people use plastic everywhere, like in markets and at outdoor parties, which leads to
more plastic waste. Plastic pollution is a threat to all of us, living and nonliving. It will make
us unhealthy, harm animals and their habitats, pollute our oceans, and cause damage to our
ecosystem. In an effort to reduce the environmental impact of plastic waste, we came up
with the development of edible spoons and forks made from brown rice.

The plastic industry is worth 3000-4000 crores in India itself and as per the Central
Pollution control board in 2016 India produced more than 15000 tons of plastic waste
everyday (Publishing India Group, 2018). Our country Philippines generates a total of
2.7 million tons of plastic was annually and was ranked as the third country that generates

The plastic
way too many plastic waste and discarded plastic

industry is worth 3000-4000

crores in India itself and as
per the
Central Pollution control board
in 2016 India produced more
than 15000 tons of
plastic waste everyday
(Publishing India Group,
2018). Our country
Philippines
generates a total of 2.7 million
tons of plastic was annually
and was ranked as the
third country that generates
way too many plastic waste
and discarded plastic
BACKGROUND OF THE STUDY

Spoon and fork has been one of the most simple cutlery devices that has been created and
used for consuming food. Who exactly invented these is still unknown. Jones (2023)
believed that spoons are one of the oldest eating equipment that have utilized by the people
and were made with natural elements like wood, animal bones, and seashells and the first
documented evidence of spoons was way back in the year 1259 in England. According to
Patil and Sihal (2018) silver was the most preferred metal for cutlery as it was non-reactive
to most of the foods until the introduction of stainless steel. Stainless steel become the
preferred metal for most of the cutlery as it was easy to maintain, non-reactive and sturdy.
The plastic industry is worth 3000-4000 crores in India itself and as per the Central Pollution control

board in 2016 India produced more than 15000 tons of plastic waste everyday (Publishing India

Group, 2018). Our country Philippines generates a total of 2.7 million tons of plastic was annually

and was ranked as the third country that generates way too many plastic waste and discarded plastic

that ends up in the ocean, behind two other Asian nations: China and Indonesia.

Some Entrepreneurs are trying to get new concepts or solution for plastic disposable spoon and fork

by introducing edible spoon and fork. It is completely biodegradable and does not require any special

conditions to do so.

Moreover, it can be consumed at the end of the meal. It can be used to eat all types of food whether it

is hot or cold, solid, or liquid. With the recent ban of some countries in plastic products people are

looking out for substitute of plastic disposable spoon and fork.

STATEMENT OF THE PROBLEM

The main aim of this research study is to determine if the Brown Rice is effective as an

edible spoon and fork and it will also help to lessen the plastic waste production that a community

produces because of plastic spoon and fork. This study will provide information that may lead t o a

new discovery of new edible spoon and fork. The researchers also aim to answer the following

questions:

1. is brown rice (Oryza sativa L.) effective as an edible spoon and fork?

2. If there are no significant differences between the edible spoon and fork and plastic spoon

and fork.

3. Does the edible spoon and fork made in milled rice (Oryza Sativa L.) and last longer when

exposed to water?

Hypotheses
Based on the related review studies, the use of edible spoon and fork made by brown rice could gain

a positive and negative effect to other.

There are (5) studies hypothetically stated below:

Ho1: There is a significant positive effect in health and environment when using of edible

spoon and fork made from brown rice.

Ho2: Using edible spoon and fork has a negative effect based on how it will be made

Ho3: There is no significant effect whether using edible spoon and fork or plastic utensils

Ho4: The production of edible spoon and fork made from brown rice significantly reduces

carbon footprint compared to the manufacturing of conventional plastic utensils

Ho5: Incorporating edible spoon and fork made from brown rice into the dining experience

positively affects the perception of food taste and quality.

SIGNIFICANCE OF THE STUDY

This study is conducted to benefit the following:

 Students: The results of this study will provide knowledge on something’s to the

students about edible cutlery.

Businessmen: This study could give them knowledge to start business on

manufacturing edible cutlery that could help reduce the plastic waste.

Future Researchers: The future researchers can also knowledge about edible cutlery in

this study.

The Researcher: The researcher of this study can also gain confidence in this study.

They could refine their skill, strategy, and knowledge in engaging to research work.

SCOPE AND DELIMITATION

This research study is limited in finding whether the brown rice is effective to be a source of

edible spoon and fork, if it has a significant difference in or plastic spoon and fork, and is limited to

three (3) treatments:

Treatment A: 35% brown rice and 30% flour

Treatment B: 25% brown rice and 50% flour

Treatment C: 50% brown rice and 10% flour

Control: Flour

CONCEPTUAL FRAMEWORK

BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON &

FORK USAGE

Independent Variable BLENDING Dependent Variables

METHOD
RESULT: Edible Spoon and fork
o GG Brown Rice
 The focus of this study is to produce an additive for bioethanol fuel from lanzones (L.

domesticum) fruit through the process of fermentation and distillation. The lanzones after the said

two processes will undergo filtration. If the expected amount of lanzones was produced, the fuel’s

density and Cetane rating will be tested.

DEFINITION OF TERMS

Edible spoon and fork is said to be one to replace our plastic spoon and fork. This helps you to

knowledgeable about edible spoon and fork. To further more understand the contents of this

research paper, here are some key words to help you out.

Brown rice: is whole grain rice with the inedible outer hull removed. This kind of rice sheds its

outer hull or husk but the bran and germ layer remain on, constituting the brown or tan colour of

rice.

Edible: comes from the Latin word edere, which means “to eat.”

Spoon: is a utensil consisting of a shallow bowl oval or round, at the end of a handle.

Fork: a small usually metal implement consisting of two, three, or four long thin prongs on the

end of a handle, used for lifting food to the mouth or turning it in cooking, etc. an agricultural

tool consisting of a handle and three or four metal prongs, used for lifting, digging, etc.
 CHAPTER II

Review of Related Literatures and Studies

This chapter provides an overview of previous research on knowledge

sharing and intranets. It introduces the framework for the case study that

comprises the main focus of the research described in this thesis.

LOCAL REVIEW OF RELATED LITERATURES

 FOREIGN REVIEW OF RELATED LITERATURES

 Businesses worldwide are recognizing the significance of sustainability as both

a core value and a competitive advantage. Edible cutlery seamlessly fits into
this paradigm, allowing companies to demonstrate their commitment to
reducing their environmental footprint. Many restaurants, cafeterias, and
catering services are adopting edible cutlery as part of their sustainability
initiatives. In doing so, they not only promote eco-conscious dining but also
differentiate themselves in a crowded market, appealing to consumers who
prioritize green dining options. This alignment with corporate social
responsibility significantly contributes to the growth of edible cutlery.
Consumer preferences are evolving, with dietary choices becoming more
health-conscious and ethically driven. Edible cutlery manufacturers have
responded to this trend by offering a range of edible utensils that cater to
diverse dietary preferences. Many edible cutlery products are gluten-free and
made from natural, non-GMO ingredients, making them suitable for a wide
range of consumers. This inclusivity resonates with those seeking healthier
and more sustainable alternatives to traditional disposable utensils. (Sharma
2018)
 Global edible cutlery is an innovative and eco-friendly solution to
combat plastic pollution and promote sustainability in dining
practices. Crafted from natural ingredients like rice, wheat, and
millets, these utensils are not only functional but also edible,
leaving no environmental footprint. Key trends include a focus on
sustainability, flavors, technological advancements, and market
diversification. Edible cutlery is fast becoming a favorite among
environmentally conscious consumers and businesses alike, with
the food service outlets and sports segments leading the way.
Despite challenges like cost and shelf life, the global edible cutlery
market continues to expand, with North America at the forefront of
this sustainable dining revolution." (Chechi 2019)

 CHAPTER III

METHODOLOGY
This chapter explains various methodologies that were used in gathering data and analysis which are

relevant to the research. The methodologies will include areas such as the subject of the study,

materials and procedure and research design.

SUBJECT OF THE STUDY

A study titled “BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON & FORK USAGE

” was undertaken to;

1. To replace single-use plastic spoon and fork.

2. To provide nutritious option.

3. To provide 100% natural and biodegradable spoon and fork.

4. To provide Eco-friendly product.

MATERIALS

In this Research the Researchers used the following materials to craft an innovative edible

spoon and fork, presenting an eco-friendly alternative to conventional plastics. This

alternative not only addresses environmental concerns but also promotes some health

benefits.

Brown rice

Used as a main ingredient to create an edible spoon and fork.

Flour It is used to lend structure in making the edible spoon and fork.
 Water It serves as a solvent and dispersing agent.

Triple beam balance It is used to measure the mass and the weight of the ingredients.

Mixing bowl It is used in mixing all the ingredients such as; brown rice, flour, and water.

Spatula It is used for mixing all the ingredients in making edible spoon and fork.

Rolling pin It is a cylindrical food preparation utensil used to roll out and flatten the dough.

Silicon mold It is used to mold the dough into the shape of spoon and fork.

Oven It provides an enclosed space with temperature regulation designed for baking.

Virgin coconut oil It is applied on the silicon mold before putting the mixture.

PROCEDURE

Mixing of Flours

Addition of hot water

Kneading a dough

Moulding
 ↓

Baking

Cooling (inside the mold)

De-moulding

Packaging

PROCEDURE

PREPARATION AND MILLING OF BROWN RICE

PRE-HEATING OF OVEN FOR 10 MINUTES IN 190 DEGREES CELSIUS

PUTTING THE INGREDIENTS IN THE MIXING BOWL AND MIXING THEM

AFTER MIXING, PUT IT IN THE BOARD AND ADD FLOUR

FLATTENING IT USING THE ROLLING PIN

 FORMING SPOON AND FORK

PLACE IT IN THE PAN AND PUT IT IN THE OVEN FOR 30 MINUTES IN 190 DEGREES

CELSIUS
REMOVE IT FROM THE PAN AND LET IT COOL FIRST

RESEARCH DESIGN
 CHAPTER IV

PRESENTATION, ANALYSIS AND INTERPRETATION

This chapter comprises the analysis, presentation and interpretation of the research throughout the

whole experimentation process and the findings resulting from this study. To complete this study

properly, it is necessary to analyse the data collected in order to test the hypothesis and answer the

research questions, as already indicated in the preceding chapter. These are presented in Tables

form following the chronological sequence of problem of the study regarding the advantage of

brown rice as an edible spoon and fork.

ADVANTAGE OF EDIBLE SPOON AND FORK USING BROWN RICE AS MAIN INGREDIENT

Edible spoon and fork Is Environmentally Friendly And

Sustainable

Edible spoon and fork is Safe to Eat- Nutritious & Healthy

Edible spoon and fork is Functional

Edible spoon and fork Is Strong and Durable

 ADVANTAGE OF EDIBLE SPOON AND FORK
USING BROWN RICE

Edible spoon and fork Is Strong

And Durable
Edible spoon and fork is Func-
tional
Edible spoon and fork Is Safe To
Eat- Nutritious & Healthy
Edible spoon and fork Is Envi-
ronmentally Friendly And Sus-
tainable

Requirements Analysis

This process will ensure that the edible spoon and fork can allows the researchers to create a detailed

list of advantage and disadvantages. All our input on all aspects of edible spoon and fork made in

brown rice is provided before the process begins, ensuring that the final system requires the least

revisions possible before it is ready for testing and market if possible.

Topics that are generally covered during a standard system development project.

Who – Business owners & Person sing traditional spoon and fork

What - The researchers will develop an edible spoon and fork to be able to help the environment,

business owner and customer to lessen plastic consumption.

Where - Anywhere

When - The edible spoon and fork will undergo to the phase 1 which is the testing and
After the successful process, the researcher will produce enough number of samples to showcase the

product/outcome.

How - The researcher will use the edible spoon and fork in food & mixing of liquid product.

CHAPTER V

SUMMARY, CONCLUSION & RECOMMENDATION

This chapter presents the summary, conclusions and recommendations based on the study of
BROWN RICE INNOVATION: THE ADVANTAGE OF EDIBLE SPOON & FORK USAGE

SUMMARY

Edible spoon and fork made in brown rice is completely safe to eat. This makes them

a much healthier alternative to plastic utensils, which usually contain harmful

chemicals like BPA (bisphenol A). Some plastics can leach these chemicals into our

food, which could have serious health implications. By making the switch to edible

spoon and fork you can reduce your exposure to these chemicals.

Edible spoon and fork is made from all-natural ingredients like Wheat flour, millet

flour, oat flour, rice flour, barley flour, chickpea flour. This means they are 100% safe

to eat and come with many nutritional benefits.

 CONCLUSION

Based on the scientific results of the study, the researcher had drawn the following conclusions that:

1. Brown rice (Oryza sativa L.) is effective as an edible spoon and fork.

2. There are significant differences between the edible spoon and fork and plastic spoon and fork.

3. The edible spoon and fork made in brown rice (Oryza Sativa L.) last longer when exposed to water.

Recommendation

The researcher, recommend the following for the future researchers to achieve best results in their

future researches:

 Time Management. The researchers must have a time management to ensure that they can

perform their different test; experiment and can do their research paper. Time management is

very important.

 Examine, observe keenly whenever conducting experimentations

 Work in an organized and clean space because it doesn’t only improve workflow by saving

steps, it also forces you to think through the different aspects of your operation, and how to

approach them efficiently and systematically.

 The future researchers should have enough money, or it is best if the researchers should save

money beforehand, for the future expenses such as materials, equipment and for laboratory

testing.

 Seek help from Research Advisers. The researchers should seek further help from their

research advisers as the research continues its process, consistent consultation, ask for advice

and guide, in a proper time and proper manner.

 REFERENCES

Study on Edible Cutlery: An Alternative for Conventional Ones,

(https://www.academia.edu/39324417/A_Study_on_Edible_Cutlery_An_Alternative_for_Conventio

nal_Ones) Date Retrieved: Dec. 9, 2020 Edible Cutlery (http://www.bakeys.com/why-edible-

cutlery/) Date Retrieved: Dec. 8, 2020 Plastic Waste Production (https :/ / www.news18.com /new

s / i n d i a / i n d i a - p r o d u c es - o v e r -25000- t o n n e s - of- p l a s t i c - w a s t e - a - d a y -

en-vironment -ministry-1618383.html) Date Retrieved: Dec. 10, 2020 Compostable cutlery and

waste management (http:/ /www.sciencedirect.com /science/article/pii/S0956053X0800295X) Date

Retrieved: Dec. 10, 2020

https://www.linkedin.com/pulse/edible-cutlery-market-global-industry-analysis-forecast-anuj-

sharma-jheef

https://www.techsciresearch.com/report/edible-cutlery-market/18899.html

https://www.techsciresearch.com/sample-report.aspx?cid=18899

APPENDICES