DOH: Eat healthy this holiday season

By Ma. Teresa Montemayor

The Dept. of Health (DOH) reminded Filipinos to consume healthful food and drinks during the holidays to avoid non-communicable illnesses like diabetes and cardiovascular diseases.

    “Eat a balanced, well-moderated and varied diet. Let’s limit ‘ma’ foods -- maalat, mataba at matamis (salty, fatty, and sweet),” Health Secretary Teodora Herbosa said in media forum last week.
    Processed foods such as junk foods, sweetened beverages, and oily dishes must be eaten in moderation if they cannot be avoided, he added.
    Vegetable salads and fruits are the best replacements of such foods, he said.
    Latest data from Philippine Statistics Authority show that ischemic heart disease remained the leading cause of death among Filipinos from January to November 2022 with a total of 121,558 cases, or 18.3 percent of the death toll for that period.
    It was followed by cerebrovascular diseases with 57,411 deaths and neoplasms with 57,354 deaths.
    Meanwhile, diabetes ranked as the fourth leading cause of death among Filipinos for the same period with 32,339 deaths recorded.
    In its "Ligtas (Safe) Christmas" campaign, the DOH advised the public to avoid alcohol consumption, drink lots of water, have enough sleep, and exercise at least 30 minutes a day amid holiday celebrations.
    “We’re encouraging the public to wear masks if you’re experiencing symptoms or stay at home if you have acute respiratory illnesses, coughs, colds even if you are [Covid-19] negative,” Herbosa said.
    The DOH also opted for safe and age-appropriate gifts that are suitable to the child’s capabilities for their overall development.
    “Please avoid giving toys containing harmful chemicals. Some of the cheaper toys use lead-containing paint. Always check the labels and packaging of the gifts you’re buying,” Herbosa added. -- PNA
 

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DOH: Eat healthy this holiday season

By Ma. Teresa Montemayor

The Department of Health (DOH) reminded Filipinos to consume healthful food and drinks during the holidays to avoid non-communicable illnesses like diabetes and cardiovascular diseases.

    “Eat a balanced, well-moderated and varied diet. Let’s limit ‘ma’ foods -- maalat, mataba at matamis (salty, fatty, and sweet),” Health Secretary Teodora Herbosa said in media forum last week.
Processed foods such as junk foods, sweetened beverages, and oily dishes must be eaten in moderation if they cannot be avoided, he added.
    Vegetable salads and fruits are the best replacements of such foods, he said.
    Latest data from Philippine Statistics Authority show that ischemic heart disease remained the leading cause of death among Filipinos from January to November 2022 with a total of 121,558 cases, or 18.3 percent of the death toll for that period.    
    It was followed by cerebrovascular diseases with 57,411 deaths and neoplasms with 57,354 deaths.
    Meanwhile, diabetes ranked as the fourth leading cause of death among Filipinos for the same period with 32,339 deaths recorded.
    In its "Ligtas (Safe) Christmas" campaign, the DOH advised the public to avoid alcohol consumption, drink lots of water, have enough sleep, and exercise at least 30 minutes a day amid holiday celebrations.
    “We’re encouraging the public to wear masks if you’re experiencing symptoms or stay at home if you have acute respiratory illnesses, coughs, colds even if you are [Covid-19] negative,” Herbosa said.
    The DOH also opted for safe and age-appropriate gifts that are suitable to the child’s capabilities for their overall development.
    “Please avoid giving toys containing harmful chemicals. Some of the cheaper toys use lead-containing paint. Always check the labels and packaging of the gifts you’re buying,” Herbosa added. -- PNA
 
 

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Calasiao 'puto' top choice of town’s tourists

WHITE GOLD The ordinary white puto of Calasiao in Pangasinan remains the best seller among the delicacies tourists buy in the province. PHOTO BY GABRIEL CARDINOZA

By Gabriel L. Cardinoza

CALASIAO, Pangasinan -- The soft, sweet, bite-size and chewy "puto" (rice cake) named after this town remains the favorite "pasalubong" of tourists when they travel back to where they came from.
    Pasalubong refers to delicacies and items a person buys from a certain place to give to the people back home.
    When in Pangasinan, the Calasiao puto tops the list.
    The rice cakes made here have unique characteristics and texture that have not been duplicated by puto makers in other towns and provinces, Calasiao Mayor Kevin Roy Macanlalay said. The famous Calasiao puto, which now comes in different colors and flavors, is described as this town's "white gold." It is widely produced in the villages of Dinalaoan, Lumbang, Ambuetel and Nalsian.
    Ordinary white puto and kutsinta (another variety of rice cake) sell for P110 a kilogram (kg) here, while flavored or assorted puto sells for P130 a kg.
    Macanlalay said that what makes this town's puto special is how it is meticulously made.
    Puto makers here use four varieties of rice, which are mixed in equal proportions before soaking them for an hour in water.     The soaked rice is poured into a stone grinder that liquefies the rice. The liquified rice is then fermented in earthen jars for at least three hours before adding sugar and pouring them into small cup-shaped metal molders. After steaming the batch of molders for 30 minutes, the puto is ready to be served.
    "It's the banga (earthen jars) that gives the puto its soft and silky texture," said Macanlalay.
    However, he said that although this town's famous product continued to attract buyers, as experienced during the All Saints' Day break, the industry is still struggling.
    "I think this is mainly because of the transfer of their stalls from their original location and the rising cost of raw materials they use," Macanlalay said.
    In 2019, some 33 puto stalls across the road fronting the town plaza were demolished as part of the Department of Public Works and Highways' road-clearing operation. They were told that their stalls were standing on the road right of way. "At that time, vehicles could easily buy puto because all they had to do was park in front of a stall and buy without getting out of their cars," Macanlalay said.
    But at their location now, in front of the Catholic Church, buyers need to park and alight their vehicles to buy puto.
    "Then came the pandemic, which stopped almost all of them from producing and selling puto because of the health protocols being imposed at that time," Macanlalay said.
    Macanlalay said that after meeting with the puto vendors, he plans to return the puto stalls to their original location.
    "This product made our town famous, and it has been a source of livelihood for our people," Macanlalay said. On ordinary days, one stall sells at least 100 kg of puto daily and more during holidays.
 

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Traditional food practices in Kibungan

Community traditions

Karylle P. Piaga

Food and culture are said to be interconnected with each other, as food plays a significant role in shaping cultures that reflect beliefs, customs, and values of certain community. 
    Kibungan is one of the municipalities in the province of Benguet, popularly known as the "Switzerland of Benguet" because of its rocky mountains, pine trees, rivers, and streams. 
    Aside from its natural beauty, it has rich traditional food crops, specifically vegetables. Indigenous and traditional food crops are vegetables, fruits, nuts, and grains that are native to the region or that are consumed linked to culture and heritage. 
    In Kibungan, traditional food crops help and serve as immediate source of sustenance for the people.
    Sherilyn B. Balauro of the Benguet State University’s College of Home Economics and Technology and Matyline A. Camfili-Talastas of Institute of Social Research and Development conducted a study in 2019 titled "Traditional food crops and their role in nutrition well-being of a semi-subsistent community in Kibungan, Benguet." 
    The study documented existing traditional food crops, post-harvest practices, and cooking methods, estimated the nutrient value of these crops, and assessed the contribution of these to the nutritional well-being of the community. 
    The three key informants and 13 respondents identified different food crops, which were categorized into root crops, vegetables, seeds, and fruits.
    Participants in the study said their traditional food crops are produced mainly for home consumption, and in cases of surplus, sold or bartered with their neighbors, or brought to Beyeng, a community near their place for selling.
    Common root crops include gabi, galyang, camote, cassava, and peanuts. The gabi (gamey), and galyang (bela), are usually found in the corners of the rice fields but are also planted in water-logged areas of the front yard or backyard of houses. 
    Telay or cassava is produced in the 'uma' (swidden farm) or at the side of the garden since it requires low maintenance and can grow independently. Peanuts are usually intercropped with beans in the 'uma' while potato is planted in gardens.    
    Traditional food crops include vegetables, not necessarily leafy but still supply the food requirements of the community.     These are primarily found in the gardens, but some are also around the houses, especially in households with home gardens, which are usually planted with various vegetables such as pechay and beans for household consumption.
    At study site, gardens for vegetable production are small parcels of land and not as extensive as those found in Atok and Buguias. Despite this, this did not limit them from producing cash crops at limited volume.
    These are legumes and grains also planted in 'uma' and gardens. There were different kinds and varieties of legumes, such as "kedis" or pigeon pea, "batong" or "sinai" and patani still available in the community. However, these are produced at a limited quantity which is just enough for the household consumption.
    These include guava, pomelo, avocado, and banana, which are usually grown in the front or backyard and consumed at the household level or shared with relatives and neighbors. Some extras can be bartered or sold around.
    The community has simple post-harvest practices for handling their traditional food crops since most of their produce is for home consumption. This post-harvest practice is a sure way to get most of the nutrients from produce in its fresh state. 
    One of the distinct practices of the community is the panagkilang or panagkirog, where seed crops such as legumes are roasted before storage in either a bottle, plastic, or cellophane to avoid molding. It applies to legumes intended to be consumed or eaten, which can be stored for a year.
    This does not apply to legumes that are kept as seeds for the next planting season. According to one of the respondents, roated “kardis” can be stored for a year without being infected with weevil.However, it was observed that the longer the legume is stored, the longer it takes took cook. They observed that the roasted legume does not loss its “taste” aside from a minor odor, but is tolerable even for children.
    Another, technique is panagbilag (sun-drying) to remove moisture before storage. It is applied to legumes and some root crops.
    Further, it includes the panag-suo, an alternative way of drying seed crops, where these are placed above the "dalikan" or fireplace. This is common during the rainy season when the sun seldom shines. In most cases, seed crops are dried under the sun at day time and put on the "suolan" in the evening.
    Aside from it includes panag-buko, which involves peeling of root crops, usually sweet potato, then slicing it into thin layers before sun-dried until crisp. After this, sun-dried sweet potato chips can be stored or powdered as flour.
    The participants shared that they have simple cooking methods in the community. Most of their crops are either boiled, 'ginisa' (sauteed), or stir-fried. Legumes, for instance, are boiled or "agasen" to soften before other vegetables and spices can be mixed. For vegetables, though, these are usually sauteed in lard and some spices whenever available. 
    Cooking methods for the powdered 'camote' or cassava can be creative, like adding some sugar and coconut, if available, and wrapping it with banana leaves before steaming. On the other hand, 'aggey' can just be boiled for snacks, or it can also be mixed in preparing 'kintoman' or sticky rice as rice wine to add flavor and texture.
    The community believes that traditional food crops can be medicinal and improve their nutritional status as they are free from pesticides. It also adds taste and flavor to their diet, improves palatability, and helps to balance protein, vitamin, and mineral intakes.
    The traditional food crops grown in the community provides a variety of essential nutrients. As every 100g of the edible portion of root crops contain energy, carbohydrates, protein, crude fiber, calcium and ascorbic acid or vitamin C. In the interviews conducted, almost all residents of the community consume sweetpotato. Sweetpotato when compared to other rootcrops such as potatoes, yam,  and cassava yields the highes dietarry energy at 70,000 kcal/ha/day. 
    Majority of the leafy vegetables contain very high beta carotene, a common provitamin A.  Beta carotene is called the safe form of vitamin A since the body converts only what is needed (Ruiz & Claudio, 2010). It is worth noting that ‘sayote’ tops, which are abundant in Benguet, rank first as the richest source of beta-carotene, even higher compared to malunggay that are abundantly grown in the lowlands. 
    Legumes are dubbed as “poor man’s meat”. Sagum (2013) mentioned that legumes have twice the protein content of cereal grains and an economical source of good quality protein. 
    Fruits also provide a variety of essential nutrients. Vitamin C is highest in most fruits. Guava and kalamansi, which are grown in Sitio Legleg, serve as the cheapest sources of vitamin C. In interviews conducted, the respondents didi not mention any symptom or complain about lowered resistance to infection or vitamin C deficiency such as scorbutic symptoms characterized by bleeding, swollen gums, loose teeth, swollen tender joints, internal hemorrhages ubderneath the skin, etc. (Ruiz & Claudio 2010).
    The study emphasizes that the preservation of indigenous knowledge of traditional foods, specifically post-harvest practices and cooking methods, indicates the community's nutrition security.
    The study reminds us that with trends in food that have been evolving in the country, it is still beneficial to patronize and promote traditional food since traditional food crops shape community cultures and identities.
 
 

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Int’l food expo on in Baguio football field

The Melvin Jones football field is now being used as venue for the International Food Expo which started April 2 to end 16 this month by the Hotel and Restaurant Association of Baguio (HRAB).
    Under resolution 185, series of 2023, local legislators stated among conditions imposed for the said activity was for the association to pay rental or use of area fees for the duration of the event; the HRAB shall provide garbage bags, receptacles to ensure proper solid waste and waste water management throughout the duration of the activity; the association shall provide security personnel to ensure safety and security within the area; the HRAB shall rehabilitate the grass cover of Melvin Jones football field immediately affecter the activity and that the HRAB shall comply with the requirements needed in securing special permits for the concessionaires.
    The council stipulated approval of the event was without prejudice to possible use of Melvin Jones football field as relocation site for displaced market vendors of Blocks 3 and 4 of the city public market who were affected by the 5-hour fire last March 11-12.
    Earlier, the committee on market, trade, commerce and agriculture, in its 2nd indorsement dated March 14, 2023, recommended approval of the request of HRAB for the use of the Melvin Jones football field for the International Food Expo on April 2-16, 2023 subject to the imposed conditions of the City Environment and Parks Management Office.
    Earlier, HRAB president Anthony de Leon wrote the city council requesting the approval of the use of the Melvin Jones football field on the aforesaid dates for the International Food Expo which is aimed at establishing and promoting the city as the culinary destination of the country; financially assist yearly 10 students taking hotel, restaurant and tourism courses by sponsoring their one year tuition fees; financially assist yearly 5 professors of hotel, restaurant and tourism courses by sponsoring them to attend higher education classes in accredited culinary schools in Manila and help fund the annual holding of HRAB’s Hotel, Restaurant and Tourism Weekend, a hospitality and tourism competition among students and professionals in the hospitality and tourism industry, an avenue for learning and development.

The Expo will not only provide exposure to local, regional, national and international menus but will likewise provide opportunities for students and professionals and businessmen to discover the latest trends in the food and beverage industry’s operating furniture, fixtures and equipment.

CEPMO head lawyer Rhenan Diwas, in his letter dated March 10, 2023, interposed no objection to the aforesaid request on the use of Melvin Jones football field on the said dates for the International Food Expo, provided that the association, shall pay the rental or use of area fees, provide garbage bags or receptacles, provide security personnel and rehabilitate the grass cover of the ground immediately after the activity. -- Dexter A. See

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Free drinking water in Baguio restos ordered

By Jordan G. Habbiling

BAGUIO CITY -- The City Council has passed on third and final reading an ordinance mandating all restaurants and other similar establishments operating in the city to provide access to free potable water to their customers upon request.
    Councilor Fred Bagbagen, author of the ordinance, said some restaurants do not provide free drinking water to customers, prompting the latter to buy bottled water instead.
    In his ordinance, Bagbagen cited United Nations Resolution Number 64/292 entitled, “The human right to water and sanitation.”
    “The human right to water entitles everyone to sufficient, safe, acceptable, physically accessible and affordable water for personal and domestic uses,” Bagbagen quoted. 
    Under the ordinance, all food establishments are likewise required to post a signage with the phrase “Free Service Water” inside their premises.
    According to the ordinance, the “self-service” practice when availing of free drinking water shall be observed in small food establishments.
    The ordinance further directs all food establishments to regularly maintain and clean their water dispensers, water vending machines, and water storage containers.
    The City Health Services Office was tasked to inspect business establishments to ensure compliance.
    During inspection, the CHSO shall check if the food establishment has up to date water test results of their water provider and their monthly water sampling and bacteriology test.
    These test results should be readily available to the general public at all times and not only to the CHSO during an inspection.
    Any food establishment found to have violated the ordinance shall be fined P3,000 and shall be given a notice of violation for the first offense; P4,000 and a second notice of violation for the second offense and shall have its business permit suspended and shall be ordered to close for the third offense.
    The ordinance has been transmitted to the City Mayor’s Office to be signed by the chief executive before it takes effect.
 

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Young agripreneur brings ‘pakbet' veggies close to kids

By Leilanie Adriano 

LAOAG CITY – Seeing organic lowland vegetables being rejected at the public market where fertilizer-grown produce are preferred has sparked an idea for 24-year-old Marvin Xavier Vea of Solsona, Ilocos Norte.
    Instead of discarding them for composting or for use as animal feeds, Vea thought of processing them into "pinakbet crackers" that children could enjoy as an alternative and healthy snack.
    Vea’s pakbet crackers, which come with natural ingredients such as flour, eggplant, okra, squash, string beans, bitter gourd, onions, tomato, ginger, egg, salt, and flavoring, have been recognized as the grand winner in the latest search for the most innovative agri-based emergency food reserve or food nutrition security.
    Spearheaded by the provincial Micro, Small, and Medium Enterprises Office (MSMEO) under the Ilocos Norte government, the search was open to all entrepreneurs including students aged 18 and above.
    MSMEO head Elma Gabriel said Monday that the competition aimed to maximize the use of available resources in the province with a potential market here and abroad.
    Vea, born to a farming family in remote Bagbago village, said he was only wishing for a "consolation" prize but ended up emerging on top among 30 qualified entries and bringing home the PHP30,000 cash prize.
    Vea plans to add his pakbet crackers to the roster of food products being sold at their family-run farm and targeted for school kids not so fond of eating vegetables.

“Our target consumers would be the pre-schoolers and those in the primary including those affected by calamities including our local tourists and visitors,” Vea told the Philippine News Agency.

With an investment PHP44,800 and operating expenses of PHP214,460, Vea said their pakbet crackers will soon be out in the local market with an introductory price of PHP80 per pack.

“We are scaling up the production with 4,000 packs produced monthly,” he added.

In support of the most innovative and promising local entrepreneurs in the province, the MSMEO, the Department of Trade and Industry, and the Mariano Marcos State University continue to assist entrepreneurs through a mentoring program to further improve their products. -- PNA

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Dog eaters warned in Baguio

BAGUIO CITY -- – Dog eaters beware!

Mayor Benjamin Magalong is ordering the intensified implementation of Republic Act 8485, otherwise known as the Animal Welfare Act of 1998, in the Summer Capital after reports that several local eateries are allegedly serving dog meat dishes to their customers.
    He asked City Veterinary and Agriculture Office (CVAO) head Dr. Silardo Bested about the matter and disclosed that the Animal Kingdom Foundation (AKF), a non-profit animal welfare non-government organization, is appealing to the city government to help stop the illegal trade.
    Bested informed the Mayor that there is “definitely no slaughtering of dogs happening in the city” and claimed that the source of dog meat is from the lowlands.
    He said there is no open selling of dog meat in the public market or even in restaurants.
    “However, there are a few restaurants that secretly offer dog meat to selected customers who like eating dog meat. We are constantly monitoring this,” Bested said.
    He added that ‘buy-bust’ operations should be conducted on suspected establishments selling dog meat.
    He said a restaurant along Marcos Highway was caught recently by personnel of the Criminal Investigation and Detection Group (CIDG) and AKF for allegedly selling dog meat dishes to its customers.
    “We will strengthen our monitoring and if proven that RA 8485 has been violated, we will file the appropriate cases and recommend closure of the erring establishments,” Bested assured the Mayor.
    RA 8485, as amended by RA 10631, promotes and safeguards the welfare and wellbeing of animals and provides penalties for the violation of its provisions.

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Benguet coffee picking up steam, getting known

By Susan C. Aro

LA TRINIDAD, Benguet--The province of Benguet is known for its highland vegetables and strawberries but its coffee is also gaining recognition.   
    Presidential Communications Operations Office Assistant Sec. JV Arcena in the Network Briefing News program Wednesday told Gov. Melchor Diclas Benguet coffee was featured in one of Qatar’s specialty coffee shops. 
    As cited by Arcena, the coffee shop owner said the coffee beans can compete with international beans.
    These beans are from high elevation areas which play an important key to a high quality bean product.”
    Diclas said Benguet has a thriving coffee industry particularly the Arabica variety raised in high altitude places.
    The Benguet Arabica coffee is popular for being more aromatic and flavorful.
    The Benguet-grown Arabica coffee was chosen as the best Arabica coffee in the country during the 3rd Philippine coffee conference three years ago.
    “Yung coffee industry po nating ito, isa itong inaalagahan ng mga taga-Benguet, alam po nating maswerte po tayo kasi mataas ang elevation dito kaya masarap po yung kape natin, yung Arabica coffee,” he said.
    The upland municipalities of Atok, Itogon, La Trinidad, Tuba, Kibungan, and Tublay are producing the Arabica coffee which has distinct taste and quality and the government is helping the coffee farmers to grow their coffee until it is ready to be brewed, the governor said.     
    He said the local government is supporting the province's coffee industry to boost production.  
Meanwhile, Diclas said the provincial government is pushing rehabilitation of farm-to-market and provincial roads to make transport of produce especially highland vegetables from the farms to markets.
    The province tagged as the “Salad Bowl of the Philippines” records one million tons of semi-temperate vegetables during its peak production and supplies 80 percent of the country’s needs.
He said the conditional matching grant to provinces will be a continuing project for road repair, rehabilitation, and improvement. – PIA Benguet

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DOT opens Cordillera' Mangan taku' food fair

By Carlito C. Dar

BAGUIO CITY - - Cordillera cuisines and indigenous food are being featured in this summer capital once again as the Dept. of Tourism Cordillera regional office and its partners brought back the “Mangan Taku” food fair last week.
    CAR regional director Jovita Ganongan bared this saying this was in  celebration of Filipino Food Month this April.
    Mangan Taku, a Kankana-ey word meaning “let us eat” was launched by DOT Cordillera, in partnership with the city government of Baguio and the Dept. of Agriculture, in April 2019 featuring indigenous cuisines and food products from the Cordillera provinces of Abra, Apayao, Benguet, Ifugao, Kalinga and Mountain Province.
    After taking a break in 2020 due to the Covid-19pandemic, the food festival is back this year taking into account the needed health and safety protocols of doing such activities under new normal.
    The food fair opened with the Mangan Taku Chef’s competition wherein from April 21-23, amateur cooks and chefs in the Cordillera focused on creative dishes that are delicious blend of local and indigenous food knowledge and modern cooking techniques. 
    The top five competitors shall then join the Mangan Taku Food Crawl on April 29 to May 2, wherein the chefs and featured restaurants will serve their winning food entry to invited guests.
    Scheduled on April 27 is the Mangan Taku Food Conversations where selected guests will talk about Cordillera local food delicacies, experiences and the importance of food in tourism destination branding. The event which will also feature videos of heritage dishes cooking demonstration will   be live streamed on facebook by DOT– CAR.
    Another feature of the Mangan Taku this year is the Cordillera Chef’s Fair - Take Out Edition set at the SM City Baguio on April 28 to May 2. In partnership with Cordillera Chef Organization, food booths will be set up for the public to have a taste of Cordillera cuisines and indigenous food products. 
    Ganongan said the Mangan Taku Food Fair aims to provide an avenue for   stakeholders in the food and restaurant industry who are  also directly hit by the pandemic to promote and sell their products while providing the general public the opportunity to learn and explore local Cordillera cuisine and appreciate the region’s food landscape, both onsite and virtually.
    “Along with the consideration of the importance of this event to sustain tourism development and branding of Baguio and the Cordilleras, we also assure Mangan Taku will be conducted under strict and safety guidelines and  will also be utilizing the most appropriate platform that adopts to the new normal,” Ganongan said.

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Kalinga execs: Ample rice supply amid quarantine

By Jesse Maguiya  

TABUK CITY, Kalinga – Officials of the local governments here and national line agencies in the province have assured the residents that there is sufficient supply of rice even after the Luzon-wide enhanced community quarantine (ECQ).

During the meeting of the provincial inter-agency task force for emerging diseases on Wednesday, provincial agriculturist Domingo Bakilan said the province is 283 percent rice sufficient in 2019, which is highly the same at the moment.

The meeting was attended by the Provincial, City and Municipal agriculture officials, National Food Authority (NFA), National Irrigation Administration (NIA) and millers from palay buying stations in the province.

Bakilan said that last year, Kalinga produced 158,285 metric tons of combined commercial and heirloom rice. Bulk of the commercial varieties were produced in this component city.

Kalinga observes either twice or thrice cropping seasons.

Bakilan said that the province is expecting to harvest around 80,000 metric tons during the first semester of 2020 until June, adding the province has 221,000 residents with each person consuming 166 kilograms of rice per year or an average total consumption of 37,000 tons.

He said aside from local consumption, there are also some rice varieties produced in Isabela which are brought in to the province.

Governor Ferdinand Tubban appealed to local rice growers and traders to save and set aside rice stocks for the future, especially with the Luzon-wide ECQ amid the coronavirus disease 2019 (Covid-19) pandemic.

“To all traders, see that you stock up and we have a continuous supply especially at this time of the pandemic. I hope that your heart goes to our townmates, that you ask yourselves, 'do my townmates have food to eat'. That' s what we ask from the traders," Tubban said in the Ilokano dialect.

             NFA Kalinga general manager Fe Salim also that there are 67, 000 sacks of palay stocks at their warehouses in Bulanao, Tabuk and in Rizal town-- aside from the 516 bags of milled rice.

She said that 1,000 bags of rice are reserved for the province.

At the same meeting, city agriculturist Julibert Aquino said that more or less 30 percent of the rice lands have been planted and more than 30 percent of areas are undergoing land preparation.

The city has a total of 10, 417 hectares of irrigated farms.

Nasser Rey Juan of the Office of the Agricultural Services in Rizal town also reported that as of Wednesday, there is a total of 1, 886 hectares of harvestable area in the municipality and an estimate of 811 hectares almost ready for harvest.

He assured that farmers in Rizal will again begin planting in April.

Kalinga is considered as the rice granary of the Cordillera Administrative Region, producing high-quality commercial rice varieties and native rice planted the traditional way on mountains. (PNA)

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Baguio distributes P18 million worth of relief packs

By Jessa Mardy P. Samidan

 Amid non-stop complaints of relief goods not reaching numerous families in Baguio, the City Social Welfare and Development Office reported to have distributed over P18 million worth of food and non-food supplies since the implementation of Enhanced Community Quarantine (ECQ) from March 17 to April 2, 2020.

Of the total P18 million worth of food and non-food supplies distributed, over P11 million was sourced from the coffers of the city government and over P1.3 million was the total monetized value of relief packs received from the Department of Social Welfare and Development Office (DSWD) while over P5.7 million was the total monetized value of all donations received by the city.

In the report of CSWDO, number of food packs vary per barangay depending on the list of vulnerable families assessed and submitted by the barangay officials.

Vulnerable sector is defined by the CSWDO as 1) members of 4Ps or the Pantawid Pamilya Pilipino Program, the poorest of the poor, indigents and those who are not capable of feeding themselves; 2) Persons with Disabilities (PWDs), seniors, displaced workers, stranded students, pregnant and solo parents; and 3) general population.

With the approval of the Quick Response Fund, the barangays can now purchase goods to augment the needs of their constituents and cater to their general population.

Mayor Benjamin Magalong asked for understanding from the public especially from those complaining that they have not received a relief pack despite belonging to the vulnerable sector.

“Let us not make this a political issue, please understand that the government is following protocol in the distribution of relief packs based on the assessment of our barangay officials and verification of the social welfare office where we prioritize those in the vulnerable sector,” Magalong explained.

Magalong said he is working out with the barangay officials on the revalidation of their vulnerable sector listings.

For concerns on relief packs, here are the hotline numbers of the Mayor’s Special Services Division to contact: 09174171842, 09195695525, 09664559777 or Telephone Number (074) 442-7295.

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Mt province mayor declines relief goods, says others need them more

SADANGA, Mountain Province – The mayor of this fifth class municipality is being praised for waiving the relief packs intended for his constituents.

He decided to distribute them to cities and areas with the most number of poorest households.

On March 30, Sadanga Mayor Gabino Ganggangan received a message from the Municipal Social Welfare and Development Office some relief packs were already available for pick up at the Provincial Disaster Risk Reduction and Management Office (PDRRMO) of the province’s capital Bontoc.

He said that his municipality will not be availing the goods even if the enhanced community quarantine (ECQ) extends.

“Let the national government feed those more needy urban poors in the cities and those less fortunate in other areas who can’t sustain themselves, while we sustain ourselves while we can,” Ganggangan said in a statement.

According to the mayor, his refusal to accept the relief assistance is not because Sadanga doesn’t have poor and needy families to feed, but the community is living its practices and values as an ethnic group, where the nature of self-sustenance has been preserved over the years.

He said its own people are capable of taking care of each other, may it be kin, relatives, or even neighbors, especially in times of distress.

“It is during these kinds of economic hardships such as food shortages, hunger, and famine that the “richer or better of” (kadangyans) among a clan or village are expected to aid their needy relatives by lending their surpluses,” he added.

Should the crisis extend longer to the extent that Sadanga’s needy families would run out of supplies, Ganggangan said the local government will then mandate every barangay to open up their rice granaries (agamangs) to sustain the community until the next harvest season.

“I assure that no family shall go hungry in our municipality, even during these hard times,” he said.

Sadanga has around 8,700 population according to the last census in 2015. Frequent travelers would say the municipality is one of the hidden gems of the province, with 

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Ample rice stock in Kalinga assured

CITY OF TABUK, Kalinga – Kalinga has sufficient rice supply during the Enhanced Community Quarantine period, the   provincial agriculturist said.

               Engineeer Domingo Bakilan said  millers here have plenty of rice stocks and even as stock of the National Food Authority is good for 19 days. 

               It is also almost harvest time in Rizal municipality simultaneous with corn. Inflow of rice supply will go on since corn delivery trucks delivering outside the province will have rice as their back load. So, it helps for our stock build-up, Bakilan said. 
                Farmers in the upper Kalinga region will also harvest in June.
                To help farmers sell their products at this time of ECQ, he urged farmers from Rizal to sell their products in Tabuk City to avoid going to COVID-19 affected provinces.

Meanwhile, Bakilan advised farmers   that    lessen farming expenses this ECQ period, apply the “saboy” or “pinurwak” (direct seeding) system to save on labor inputs - seed bed preparation, pulling of seedlings (sikka) and transplanting. However, this is not recommended for hybrid rice seed since the variety is too expensive. (JDP/PAB-PIA CAR, Kalinga)

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Coffee buying stations in Asipulo, Ifugao launched

By Elvy S. Taquio

ASIPULO, IFUGAO – Implemented under the Dept. of Agriculture-Philippine Rural Development Project (DA-PRDP), two coffee satellite buying stations were launched for the operations of the Ifugao Coffee Processing and Marketing Enterprise on Feb. 20-21.

Separate launching activities were held in these buying stations located in barangays Pula and Camandag in Asipulo.

According to Shirley U. Tagtag, manager of HOJAP Multi-purpose Cooperative, the buying stations will be used for coffee trade.

“Coffee growers in these areas have been bringing their produce to our office in barangay Haliap which is one to four hours away from barangay Camandag. With the construction of these buying stations, it will be less hassle for the farmers to travel all the way from their barangays to this place,” she said.

The HOJAP MPC is the proponent group for this coffee enterprise subproject in Asipulo.

Along with the buying stations, a coffee processing and consolidation center is currently being constructed in barangay Haliap where the office of the PG is located.

Facilitated by HMPC, the launching activity was attended by coffee-grower members, representatives from the municipal and provincial local government units and from the DA-PRDP.

Gov. Jerry U. Dalipog, through his representative, provincial administrator Abellardo C. Yogyog, assured members of the HMPC of support from  the provincial LGU.

“People earn for a living through farming and the governor said he will always be supportive to the development of agricultural livelihoods. He hopes that this coffee enterprise will thrive,” Yogyog said.

Lorna E. Panyo of the DA-PRDP Regional Project Coordination Office-CAR commended the HMPC for their efforts and patience in the realization of this project.

“Although the construction of the main consolidation and processing center is not yet finished, HMPC is very determined to continue the operations of their enterprise on coffee and I hope you are too, added Panyo.

Gladys Dadi, member of HMPC urged her fellow coffee growers to improve  coffee production and processing practices.

“We have been waiting for this project and now is the chance for us to maximize its use. Following the proper coffee processing methods, we will deliver quality coffee that HMPC will buy at a higher price,” she said.

Tagtag said, “This is not only a project, but a business so let us pursue its purpose and earn from it,” she said as she encouraged the members to put into practice what they have learned in attending several trainings on quality coffee production and processing.

With a subproject amount of P18.22 million (including PG equity) shared by the World Bank, the DA, and the PLGU, the Ifugao Coffee Processing and Marketing Enterprise is a consolidation, processing and marketing business that was conceptualized to strengthen market linkage and opportunities that ensure higher income for coffee growers. Aside from these buildings, coffee equipment and supplies including hauling trucks will also be procured for the operation of the enterprise.

             While waiting for the other interventions from the DA-PRDP, the HMPC is continuously producing packed roasted ground coffee from the produce of its members.

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Bakun town offers chicken 'kini-ing' pork alternative

LA TRINIDAD, Benguet- A new food item that can replace pork meat for the traditionally preserved meat viand is being introduced by the town of Bakun, one of the 13 municipalities of Benguet.

The product, kini-ing chicken, is one of the town's featured items in the agri-tourism fair that opened late afternoon on Monday.

“A resident of Gambang village tried it and introduced it to the municipal hall and in a snap, it was sold out,” Bakun town Councilor Edgar Ognaden said in Ilocano.

“He introduced it and when we tasted, it was good. It is now regularly being sold at the municipal hall canteen,” Ognaden said.

Several packs weighing one kilo worth PHP190 had been sold on day one of the Agri fair.

Kini-ing chicken is only sold on the second floor of the Bakun booth until November 23. The agri-fair is one of the activities of the 119th Foundation anniversary of Benguet.

“It is a blockbuster product. Some buy because they are curious while others want it because it is chicken,” he said.

“We have enough until the last day of the event,” Ognaden said, adding they brought the product to the event as a pork alternative in the wake of the African swine fever (ASF) scare.

"Kini-ing" is a preserved meat, originally pork that undergoes smoking using pine wood. The meat is hung above fire used in cooking at a traditional kitchen that uses wood for three to four days.

Such a process of preservation has been practiced by several villages in the Cordillera as a means of preserving the meat from butchered animals, making them last for many months, ready for the rainy season.

The Cordillera adapts meat preservation which is all part of the native delicacy.

Whether it is "Kini-ing", "etag" or "kinuday," they all come in pork, which is a "necessity" during gatherings.

Ognaden said the kini-ing is primarily added when cooking the traditional "pinikpikan", native delicacy of the region which is the secret to the flavorful soup.

It is also used to add flavor to boiled vegetables, or when cooking legumes, simply sliced thinly as an appetizer when drinking "tapuy" (rice wine), or sautéed with onion as a stand-alone dish.

“For those who do not eat pork, this can replace the taste we are looking for when we eat pinikpikan,” Ognaden said. (PNA)

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Baguio guns for Guinness in fest as longest longanisa

By Pamela Mariz Geminiano 

BAGUIO CITY -- A total of 3,633 kilos of longanisa (sausage) was paraded by hospitality and tourism management students from different universities and colleges here during the longest longanisa festival on Oct. 6 as this city aimed for a world Guinness record.

"My longanisa is not just long, it is specifically made out of 1,700 kilos of lean pork, 1,300 kilos of fat, 300 kilos of garlic, dry spices and 71 liters of wet ingredient," said Vondalyn Alabanza of Alabanza Meat Store in an interview.

Some 16,050 longanisa measuring 7.862 kilometers long were produced in two months, she added.

The event marked the third time the Hotel and Restaurant Association of Baguio (HRAB), in partnership with Alabanza meat shop -- the maker of what is now known as “Baguio longanisa” -- made it an attraction of the Hotel and Restaurant Tourism (HRT) weekend.

It kicked off the HRT weekend where several students and workers in the industry come to the city to vie in different competitions related to the industry.

"As a businesswoman, to inspire young aspirants not only people in the food industry to dream big, to showcase what they have," she said.

The longanisa was displayed uncooked and sold to the public after the event.

Alabanza assured that the meat used in the sausages are free from African Swine Fever and fully inspected by the National Meat Inspection Service.

Alabanza said the third staging is a mere promotion of the longanisa which is becoming a favorite among locals and tourists.--  PNA

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Pozorrrubio, P’sinan holds lechon fest amid ASF scare

By Eva Visperas

POZORRUBIO, Pangasinan — A lechon festival was held in this town yesterday to assure the public that pork sold at the local market is safe to eat amid the African swine fever (ASF) scare.

”Pork-tober Lechon Fest” was initiated by local meat vendors and the municipal government.

The regional animal disease diagnostic laboratory of the Department of Agriculture said hogs grown in this town are negative for ASF. 

Local authorities said the pigs that tested positive for ASF were transported from Bulacan two weeks ago. At least 15 of 30 blood samples from the seized hogs in Barangay Baloling tested positive for ASF.

Some55 roasted pigs were served during a lechon boodle fight in Mangaldan to dispel claims that ASF has spread in Pangasinan.

Gov. Amado Espino III said mayors and barangay captains should remain vigilant in guarding entry points in the province, especially barangay roads which are used by illegal traders to transport hogs from areas affected by ASF.           

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The indigenous practice of processing sugarcane

Francis B. Degay

SADANGA, Mountain Province – Sacnit, the traditional way of processing unash (sugarcane) into its by-products is still being practiced by the people of Sadanga.

The processed products are called tinva or inti (molasses) and fayash (wine).

When the sacnit commences, erdad, a rest day (teer), is declared by the elders. This would take a day or 3 days depending on the decision of the community elders.

During the rest day, the men shall prepare the shugo, where all the major activities shall be done, gather logs to be used for cooking, clean the jars (ro-ot) and vats, and install the wooden mills and kepar that are used to extract the sugar cane juice. 

Kepar is a long wooden log that is attached to the mill that when it is pushed by persons will turn the mill that extracts juice from the sugar cane. 

If nothing untoward happens during the teer, the fuknag shall be proclaimed and shouted by a village crier within in the community for the villagers to proceed with the activity.

On the first day after the rest day, the men will go and cut the sugar cane trunk (patpat), clean the stems (wakwak) and bring them to the avuyongan, where the sugar trunk shall be milled and cooked. The avuyongan is found  infront of the rice granary.

The activities are done by a team of men locally called pangubfo. The team is subdivided into smaller groups that perform specific roles. More of them take the task of pushing the (kepar) in circular motion. The kepar propels the wooden mill (falliwesh) that squeezes the sugar cane trunks to produce finanar (sugar cane juice).

It is part of the practice for the gentlemen to go to the ladies dorm (pangis) to invite or persuade the ladies to go and help push the kepar. In return the ladies will be given share of molasses. Aside from making the molasses, wine making is another by product. The later takes days or months to ferment.        

When all the activities have been finished, the village crier roam and shouts around the village for the concluding rest day called shukto. All the falliwesh and the kepar shall be disassembled and the other gadgets used in the activity shall be cleaned and kept properly.

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Sinner and Saints Café; a place of fusion food

By Ronamee Galangco

BAGUIO CITY -- A café located within the boundary of Baguio and La Trinidad Benguet has captivated both locals and tourists alike due to its unique take on common fusion cuisine, taking the metro and provinces traditional delicacies to the next level.

From its unique entrees like their Kapangan Kinuday, pork ribs marinated with locally made rice wine and their new addition, the Benguet shawarma, using one of the regions traditional meat, the “Etag”.

Café Owners Girlie Apuntan and Jovie Sianen expressed their love for their heritage and how these cuisines fully entrails the taste of their childhood.

“ We try to make it something other than just meat, so parang naisip namin na it should represent Cordillera. We aimed for something that is not commercialized but something that comes from us,” said Apuntan in an interview.

The establishment also boasts original recipes of pasta like their potato noodles and the unique presentation of Pinikpikan Carbonara, which captures the essence of the original mountain delicacy in a more western approach. This café is also known as the “Home of the Camote Cake” and the one of a kind dessert, the “Tapuy ice cream” or also known as rice wine ice cream.

The café employs out-of-school youths and advocates the employment of those who are labelled unemployable due to age or lack of qualifications.

Association of Technical Vocational Institutions of Benguet (ATVIB) President, Angeline T. Bugtong, applauded establishments like this who support skill-based individuals, especially now that “Hard Trade” is more sought out.

“We fully support and believe in the skills of those people who take their craft and passion to the next level, moreover for those who share their blessings to the public” said ATVIB president Bugtong.

The Café hopes to bring out ore of the Cordillera’s taste outside of the region aiming for the national tongue. 

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