Kidapawan, which comes from “Tida” and “Pawan,” boasts a history with “Highland Springs.” Water is abundant in the city that you can drink directly from the tap water system, which is something uncommon to other cities. Aside from the water, Kidapawan also has untapped potential in another related industry – Culinary.
The city is not only the seat of commerce in the Province of Cotabato. It has untapped resources, especially that it rests at the foot of Mount Apo. The soil resource in the city is volcanic in nature, which means that it can cater to many food crops.
Inspired by the “Filipino Culinary Renaissance” dubbed by the famed Margarita Forés, it’s time for Kidapawan to jump aboard. There are certain spices and food resources that Kidapawan must learn to develop, so that it can further its strong comparative advantage.
Koringag (Mindanao Cinnamon) – Mindanao Cinnamon is an heirloom spice that was known during the Spanish era. It is very much comparable to the Ceylon Cinnamon.
Lahadda (Scallions) – A local scallion known to the Obo Monuvu.
Tohiya (Lemon Basil) – A local spice also known to locals as “Sangig,” which is perfect for chicken dishes.
Tovokay (Torch Ginger Flowers) – An aromatic garnish that can be paired with smoked beef or seafood.
Aside from food, Kidapawan is home to a plethora of soft products. It has a long history of culture and arts, which still needs to be recorded. The increasing foot traffic for tourism in the city also increases the demand for food. Thus, it’s best to co-develop both industries.