Buenaflor, Trisha B., <br/><br/>
Labong delicacies /  
Trisha B. Buenaflor, Wineline D. Gapit, and John Rhoi A. Armeña, 
 - 137 leaves. 
<br/><br/>Undergraduate Theses (BSHM) - Hospitality Management. 
<br/><br/>Includes bibliographic references. 
<br/><br/> This study evaluated the production viability and consumer acceptability of Labong (Bambusa Blumeana) delicacies as innovative, sustainable food products. Conducted in Basud, Polangui, Albay, where Labong is abundant, the research aimed to refine production techniques, assess sensory acceptance, and promote the culinary potential of Labong. Using a descriptive and experimental research design, the study assessed four Labong-based products: Labong Empanada, Labong Dumplings, Labong Embutido, and Labong Spread based on sensory attributes, including appearance, aroma, taste, and texture. The study involved 60 purposively selected respondents, comprising 50 Labong vendors and 10 food experts from the College of Tourism, Hospitality, and Business Management of Camarines Sur Polytechnic College. Sensory evaluation results revealed that Labong Empanada was the most preferred delicacy, consistently achieving the highest scores in appearance (3.92), aroma (3.90), taste (3.94), and texture (3.96). Labong Embutido, Dumplings, and Spread followed in overall preference. The findings highlight Labong's potential as a marketable product with opportunities for further refinement and development. Recommendations include enhancing sensory qualities, promoting Labong’s nutritional and environmental benefits, and expanding product lines to foster consumer appeal. This study underscores the importance of utilizing indigenous ingredients like Labong to preserve culinary traditions while driving innovation and sustainability in the food industry.