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2023 National Food Fair fuses tradition, innovation
The 2023 National Food Fair, themed “Go Discover, Taste, Enjoy!”, opened on Wednesday, 12 July, in simple ceremonies headed by Department of Trade and Industry Secretary Alfredo E. Pascual as keynote speaker. Organized by the DTI-Bureau of Domestic Trade Promotion in coordination with the DTI Regional Operations Group, the 2023 National Food Fair runs 12-16 July at the Megatrade Halls of SM Megamall, Mandaluyong City. Over 250 MSMEs from the country’s 17 regions are exhibiting their products onsite at the event venue. Simultaneously, an online national food fair on the Lazada e-commerce platform is also offering the products of participating MSMEs, for a wider market reach nationwide. Showcasing the fusion of tradition and innovation, special settings, pavilions and MSME clusters draw attention to developments that elevate traditional Filipino products to meet stringent food industry standards and be competitive in the global market. These are: · Philippine Coconut Industry Pavilion and Coconut-Based MSME Cluster · Philippine Food Industry Innovations Lounge · Philippine Fruits and Nuts Pavilion · Innovative and Biotech Products Cluster · Rural Agro-Industrial Partnership for Inclusive Development and Growth (RAPID Growth) Project Pavilion · Farm Fresh Produce Pavilion · KAPEtirya or Philippine Coffee Pavilion · Philippine Island Wine, Beer, and Juice Bar For culinary enthusiasts, renowned Filipino chefs are part of the daily program of activities, with live cooking and food preparation demonstrations, among others. The lineup includes: · The Ultimate Filipino Adobo: Stories Through the Ages book launching and cooking demonstrations (Chef Claude Tayag) · Isang Dekada ng Guevarra’s: An Inspiring Story (Chef Laudico Guevarra) · Fiesta Recipes (Chef Boy Logro) · Halal Recipes and lavish feast during social occasions (Chef Yed Dimaporo and Mustapha Ala, Jr.) · SIMPOL Recipes Using Coconut (Chef Tatung Sarthou) · Culinary Kurobuta Masterpieces (Chef Donatello Montrone) · Changing the Food Mindset: Slow Food (Chef Jam Melchor) · Plant-based Desserts (Chef Aileen of Studio Plantmaed) · Benefits of a Plant-based Diet (Chef Mylene Dolonius of Studio Plantmaed) · Healthy Daily Recipes (Chef YLYT Frixiah Manaig) · Magsaysay Center for Hospitality and Culinary Arts (Chef Eric Gruba) · The Farm at San Benito (Rose Pagcaliwagan) · Philippine Wine Mixology (Bartender Nino Cruz) The culminating highlight of this celebration of the diversity and rich heritage of Filipino food is an interactive cultural presentation of the BARMM Pagana Maguindanao, led by Mustafa Ala and Chef Yed Dimaporo. Pagana is a traditional Maguindanaon celebration that holds great cultural significance in the Maguindanao province of the Philippines. It is a festive event that brings the community together to honor and celebrate important occasions such as weddings, religious holidays or community milestones. The Pagana celebration is characterized by lively music, colorful costumes and traditional dances that showcase the rich cultural heritage of the Maguindanaon people. The rhythmic beats of the kulintang ensemble, a musical ensemble composed of gongs, set the tone for the festivities, while traditional dances like the Singkil and Pangalay mesmerize the audience with their graceful movements. The event also offers a feast of traditional Maguindanaon cuisine, featuring flavorful dishes like Lininggil a Manok (chicken cooked in turmeric and coconut milk) and palapa (a spicy condiment made from chili and scallions). Pagana is not only a time of celebration but also an opportunity to strengthen community bonds, pass down cultural traditions to younger generations and showcase the rich artistic talents of the Maguindanaon people. Also part of the daily program are entrepreneurship talks and learning sessions that can offer food entrepreneurs with resources and ideas about how to strengthen and position their businesses for continued growth. The topics covered by various government agencies and partner-institutions participating in the daily program are: · Coconut-based Coffee and/or Cacao Enterprise Development Project (Department of Agriculture) · Geographical Indications and the Benefits of Registering One’s Trademark or Brand in IPOPHIL (Intellectual Property Office) · Sustainable Planting and Replanting of Local Cultivars; Natural and Healthy Coconut Vinegar; Health Benefits of Coconut (Philippine Coconut Authority) · Halal Culinary Tourism (Department of Tourism) · Bioplastic Derived from Pineapple Waste Packaging Technology; Coco-Based Food Technologies (Department of Science and Technology) · Kitchen Lab and Food Connect Plus (Philippine Trade Training Center) · Dairy and Coconut Farming, A Viable Integrated Farming Enterprise (National Dairy Authority) · Boosting Nutrition to Different MSMEs as Suppliers of Healthy Food Products (National Nutrition Council) · Healthy Food Consumption Trends and Research on Health Benefits of Philippine Herbs (Department of Health) · Franchising: A Way to Make Every Filipino Taste Your Lola’s Recipe (Philippine Franchising Association) · Accelerating Growth Through One Research and Extension in Action (UP Los Baños-Agora) · How MSMEs Can Thrive Online (Lazada) · Unilever’s Healthy and Sustainable Food Program (Unilever Philippines) · Maximizing Your Digital Marketing Potential with Analytics and Business Intelligence (Pamela Padilla) The daily program of activities is open to the public and free of charge. For the benefit of remote viewers, these are also being livestreamed on BDTP social media channels. To stay updated about the 2023 National Food Fair and other programs of the DTI-Bureau of Domestic Trade Promotion, please follow the social media accounts on Facebook (DTI.BDTP), Instagram (dti.bdtp), and Twitter (@DTI_BDTP). Or email BDTP Director Marievic M. Bononan at bdtp@dti.gov.ph. The post 2023 National Food Fair fuses tradition, innovation appeared first on Daily Tribune......»»
A provincial breakfast
For health, a doctor-friend advises we should drink more of our native pure chocolate beverage instead of coffee. My doctor-friend says current research shows drinking native pure cacao builds up stem cells, cells that, as I’m often confidentially told, are extending the shelf life of some of our more colorful geriatric politicians. But other than medical counsel for regenerating tired old bodies, his advice had me nostalgic for the laid-back charms of my hometown, Cebu City, in the 1960s and my childhood breakfasts. Back then, the multi-layered aroma of the frothy sikwate, Cebuano for native chocolate drink, wafting in the quiet dawn air was a sheer, inimitable pleasure. Prepared by my mother, the sikwate bubbled in a terracotta Grecian pitcher-shaped, charcoal-bottomed batidor sitting precariously on a single earthen stove, fired up by bakawan or mangrove wood. If I happened to be up at the crack of dawn, I would watch my mother vigorously palm-rolling the wooden long-handled bolonea to dissolve the pure cacao tableya and brown sugar in boiling water, to achieve the sikwate’s velvety smoothness and lip-smacking frothy glory. Once poured into large thick-walled glass tumblers — those working-class glasses often found in Chinese restaurants — the sikwate came served with generous servings of the Cebuano delicacy puto maya and succulent ripe mangoes. Itinerant vendors sold the banana leaf-wrapped, triangle-shaped puto maya, but the sweet mangoes came from the market, likely sourced from the city’s abundant mango groves in the Guadalupe district, now a distant memory. Puto maya is steamed sticky glutinous rice or malagkit. Cooked for an hour with coconut milk or gata, sugar, salt and ginger — fresh ginger juice gives the puto maya an added kick — the delicacy was scooped straight from the steamer and served on a plate when bought from the public market stalls. If puto maya wasn’t available, there was always my Lola Isang’s celebrated budbud. Lola Isang, my late paternal grandmother, had a singular way with heirloom budbud recipes, just as my late mother had with cakes, breads, tarts, pies, ensaimada, napoleons, and exquisite silvanas dusted with cashew bits. Budbud is simply sticky rice mixed with coconut milk, sugar and salt steamed over low heat, then hand-rolled to about five inches long and wrapped in banana leaf. Budbud is the simplest food in the Cebuano rice-cake universe, but if my Lola Isang felt fancy enough when she woke up at 3 a.m. to make them she would roll them together with diagonal violet strips like a barber’s pole, which I later found out wasn’t ube but was still malagkit, only colored. And if Lola Isang had some millet around, which in Cebu came in the form of kabog from Catmon town in Northern Cebu, she would make one of Cebu’s unique delicacies, budbud kabog. Kabog is Cebuano for bat and for the small-seeded cereal plant that grew wildly on Catmon’s mountainous terrain, so named because bats feasted on them. Kabog seeds are coarse and bland. But once pounded and cooked with coconut milk and sugar it amazingly transforms into budbud kabog, eagerly sought after by aficionados, mostly sabungeros. Yet, all these delicacies were merely breakfast starters. In 1960s Cebu City, Cebuanos had two official breakfasts: The light painit in the early morning hours and the much later heavy pamahaw. Pamahaw in other households, of course, would have the more familiar scrambled eggs and Brazilian corned beef, but I definitely remember eating with gusto ma-is for pamahaw. Ma-is is of course corn. But the corn here is not on the cob but well-milled corn grains steamed to the consistency of rice. Unfeasibly as corn now sounds as a staple, but tummy-filling ma-is was definitely pamahaw, especially if paired with dangit or little round bite-size Cebuano chorizos or the rich fishy flavor of ginamos or partially fermented bolinaw (anchovies), of which Jose Rizal once insisted to a Spanish historian that Filipino fermented fish dishes were neither stinky nor rotten. Email: nevqjr@yahoo.com.ph The post A provincial breakfast appeared first on Daily Tribune......»»
Ministry of Agriculture gets boost
The Department of Agriculture announced that it has earmarked at least P72.8 million to the Ministry of Agriculture, Fisheries and Agrarian Reform for the 2023-2026 implementation of the Coconut Farmers and Industry Development Plan in the Bangsamoro Autonomous Region in Muslim Mindanao. DA Senior Undersecretary Domingo Panganiban and MAFAR Minister Mohammad Yacob signed a memorandum of agreement last 14 April to forge the partnership for the “Coconut-Based Coffee and/or Cacao Enterprise Development Project.” “It is an honor for me as senior undersecretary to sign this agreement and hopefully we shall be able to support whatever we can in as far as providing funds for the Muslim Mindanao,” Panganiban said. The senior DA official also expressed intentions of forging more partnerships with MAFAR for the improvement of the production of fruits and other high value crops for export. The C3EDP, which is one of the CFIDP components, will be implemented by the DA-High Value Crops Development Program and MAFAR to enhance the coffee and cacao industries under a sustainable environment, empower high-value crop producers, and improve the farmers’ income. “We are very fortunate na ang BARMM ngayon ay ramdam na ang support ng national government,” said Yacob. The C3EDP aims to support smallholder coconut farmers through intercropping with coffee and cacao, maximize use of coconut lands, increase the sufficiency of local coffee and cacao, develop community-based enterprises and capacitate farmers to conserve and protect the natural resources. Under the agreement, the yearly allocation for MAFAR is P13 million for 2023, P15.6 million for 2024, P18.2 million for 2025 and P26 million for 2026. It covers the provisions for farm improvements through diversification and/or intercropping with coffee and cacao including the provision of agri-inputs and technical assistance and the establishment or upgrading of processing plants, machinery and equipment. The 10 percent annual allocation from the Coconut Farmers and Industry Trust Fund under the Republic Act 11524 aims to consolidate the benefits due to coconut farmers and expedite the delivery of said benefits to attain increased productivity and incomes, alleviate poverty, achieve social equality, and rehabilitate and modernize the coconut industry. The post Ministry of Agriculture gets boost appeared first on Daily Tribune......»»
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