Some cultures have a certain proclivity towards home-cooked meals over takeout meals. 2 This is a foundational concept, as people integrate the “home-cooked” philosophy into the evolving food technologies. Food production is evolving, and natural production systems will be outpaced by or integrated to digitally-driven food systems. The recent advent of 3D printing has paved the way for more efficient production systems. With 3D printing, the food sciences can recalibrate the food systems, such that food miles are minimized and innovations are sustained, but with caveat on food safety and labeling (Tran, 2016). 3 One industry that the food sciences can experiment on is the Mindanaoan Condiments Industry. Condiments have been used since time immemorial, and these products showcase heirloom processes that can be conserved and improved. While the rest of the world is experimenting on 3D printing of food, it’s best for this part of the world to record and deeply understand its taste profiles. 4 This way, it’s easier to understand and compound the overarching goals of future 3D printing of local food – Mindanaoan Innovation Hubs.
SWEET: Macadamia
Macadamia nuts are currently being studied in the northern parts of the country, but it can definitely be co-developed in Mindanao. 5 It’s known as the world’s most nutritious nut, and Arakan Valley in North Cotabato can definitely host these valuable crops. Peanut Butter is also known to the world as a common condiment for spreads and sweets, although it’s used for savory dishes like Kare-Kare in the country. 6 Hass avocado production is currently being developed in Mindanao. 7 The avocado fruit is traditionally used as a dessert ingredient in the country, although some prefer to use it in sauces and dishes as well. Same with the case of avocado, ube is traditionally used for desserts in the country. 8 The local halo-halo, which is often filled with ube, is known throughout the peoples’ diaspora.
BITTER: Dark Chocolate
There are bitter taste profiles, of course, especially in the fruits and vegetables industry. Mindanao can also bank on its established Dark Chocolate Industry, and expand its reach and recognitions. 9 The development of the Criollo Chocolate Industry, which is an heirloom industry in the country, can be best developed with its Latin counterparts. 10
MEATY (Umami): Tamaraw
Langka, or otherwise known as jackfruit, is the biggest fruit in the world. This is commonly found in Southeast Asia and other tropical territories. It is being developed intensively by Eastern Visayas, 11 but Mindanao can co-develop its future potentials. It is traditionally used for sweets and desserts in the country, but it can be used for future plant-based meat products. This is a good resource for studies of the local Food Technologists, who are projecting the next food that people might be eating. 12 As for now, people can do so much with the existing meat profiles, which includes that of the Ilonggo-led Carabeef Industry.
Tamaraw, an endemic species of cattle in the country, is under threat of extinction. This one of the reasons why a holistic approach of integrating it to the food industry should help in preservation. It can be studied for the eventual production of carabeef, and hopefully expand the broad options of proteins in Mindanao and beyond. This way, enough funds can be set for its preservation efforts. Aside from the carabeef, its by-products look promising as well – Asian Cheese.
The importance of Tamaraw in the country’s history cannot be overlooked, and expanding its preservation efforts to Mindanao is a big boost for tourism and Mindanaoan Condiments Industry. 13 Italy, for example, has made positive remarks for its variants of cheese. 14 With proper partnerships, Mindanao can hopefully aid in the preservation efforts of Tamaraw and the development of Tamaraw-based butter and cheese.
Municipality of Matalam in North Cotabato has some Limonsito (Calamansi), a local citrus, orchards that can be used in making a local version of Asian Cheese. 15 It can hopefully boost partnerships with Cagayan Valley, the citrus capital of the country. 16
Mindanao, which is close to Indonesia, can also bank on the development of local Coconut Oil Industry. The oil can develop a thriving coconut oil industry that is strongly integrated to the food industry. 17 Hopefully, other sources of natural oils can be developed soon.
COOL: Yerba Buena
Cantoria (1985) laid the study of a herb locally known as Yerba Buena. It is now known as the Surigao Mint that can be cultivated for food and medicine. The mint has a cool taste profile, which can be used much like the other mint species. 18 This can be propagated in Ciudad de Zamboanga, otherwise known as Asia’s Latin City. Further profiling of cool taste profile is needed in the country.
Xantham Gum can be derived from the many sugar profiles of Mindanao. This is especially useful both in industrial businesses, as well as food businesses. It is also used in the oil industry, especially in drilling operations.
HOT/SPICY: Sweet Chili Sauce
Banana Ketchup, with hot and spicy variants, has been used in the country since its conception and production. It has been well-loved by the people, especially if paired with the native Lechón. 20 Additionally, Thailand has produced one of the known condiments – Sweet Chili Sauce. This can be benchmarked by the country. Developments can spark the demand in the local chili industry, especially that chili normally thrives along sandy soils. The future production of honey in Mindanao can be paired with the Chili Industry of Lanao del Sur, especially that these can be made into a local version of Sweet Chili Sauce. 21
SOUR: Suka
It would be an understatement to say that the local taste profile is towards the Sour Profile. Vinegars, locally known as suka, are bountiful in the country. This taste profile is ranging from coconut-based vinegars to banana-based vinegars. While some grape orchards may still be developing their versions of Balsamic Vinegars, especially for areas in Ilocos and South Cotabato, the locals continue to enjoy their Kinilaw. 22
Kinilaw 23 is likened to ceviche 24 of the Latinxs or the sushi 25 of the Japanese, since the protein (traditionally fish) is eaten raw. Some locals of the Visayas also use the batwan, a local fruit-based souring agent, which is used in other parts of Southeast Asia. 26 The bounty of rice producing areas in the country can also tap the opportunities of rice wine, which can be used as cooking wine. 27
SALTY: Bagoong
The country enjoys some salty profiles; especially that it is an archipelagic country. It is literally surrounded by sea, thus salt is very much bountiful. But it’s an industry that needs some good monitoring systems. The existence of microplastics in 90% of table salt samples should trigger a response mechanism from the food industry. This is a point of concern that can be addressed by developing substitutes and appropriate technologies. 28
On the other hand, shrimp-based salty condiments are bountiful in the country. Bagoong, a form of seafood-based salty condiment, is used throughout the country. This can be a foundational benchmark in expanding the fermentation process to other seafood profiles that are yet to be studied. 29
While nations are recalibrating the food systems to minimize food miles and maximize productivity, locals can bank on recording and developing their taste profiles for now. This way, scientists can easily translate the written food literature into the food sciences like molecular gastronomy. 30 With further developments in the future, people can just choose a food literature (recipe) and use 3D printing techniques to enjoy the food they love. This is how scientists see the future of food, but safety of food processing is an utmost priority. Finally, merely printing food should not be the end goal. With the introduction of Mindanaoan Innovation Hubs for food printing, there must be a way to capture the “home-cooked” philosophy to make the most of holistic food experience. It’s the collective role of scientists and artists to define what “home-cooked” philosophy constitutes. 31
REFERENCES (URL, Retrieved on Feb 21, 2021)
1. http://balitangviral.com/10-doh-approved-herbal-medicine/10/
2. https://www.google.com/url?sa=t&source=web&rct=j&url=https://uknowledge.uky.edu/cgi/viewcontent.cgi%3Farticle%3D1019%26context%3Dfoodsci_etds%26httpsredir%3D1%26referer%3D&ved=2ahUKEwiGkJyQh_ruAhXM3mEKHQJxCFoQFjAFegQIFBAC&usg=AOvVaw2YFCuNVEdVqeTLrNeDXaRQ
3. https://www.google.com/url?sa=t&source=web&rct=j&url=https://scholarship.law.umn.edu/cgi/viewcontent.cgi%3Farticle%3D1409%26context%3Dmjlst&ved=2ahUKEwi4qbHih_ruAhVE62EKHRk1Dx8QFjANegQIHhAC&usg=AOvVaw0a9vEcYzEK1nNpOt4Od3S9
4. https://flavourjournal.biomedcentral.com/articles/10.1186/s13411-014-0028-3
5. https://www.google.com/amp/s/www.philstar.com/business/agriculture/2017/07/22/1720570/cashing-demand-macadamia-nut/amp/
6. https://www.esquiremag.ph/long-reads/features/the-fascinating-history-of-kare-kare-a2386-20190802-lfrm2
7. https://www.mindanews.com/business/2020/11/minda-pushes-hass-avocado-production-in-mindanao/
8. https://minda.gov.ph/news/551-complete-value-chain-ube-jam-with-wild-honey-mindanao-s-unique-product
9. https://www.mindanews.com/top-stories/2020/09/davao-based-dark-chocolate-maker-gets-star-from-great-taste-award/
10. https://www.manilatimes.net/2017/05/18/lifestyle-entertainment/life-times/criollo-philippines-lesser-known-luxury-cacao/327914/amp/
11. https://www.pna.gov.ph/articles/1043343
12. https://www.philstar.com/headlines/2019/06/20/1928028/food-tech-major-mindanaos-first-summa
13. https://www.agriculture.com.ph/2018/08/22/carabeef-for-all-a-closer-look-at-carabao-slaughtering-procedures/
14. https://www.asianwildcattle.org/tamaraw-conservation.html
15. https://www.researchgate.net/publication/236873427_Italian_Cheese_types_and_innovations_of_traditional_cheeses
16. https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.mdpi.com/2304-8158/8/10/512/pdf&ved=2ahUKEwjrkO-bjvruAhVD62EKHV_GBE4QFjAMegQIEBAC&usg=AOvVaw3VdmpnCyyEokq_U66DHSKv
17. http://www.pcaarrd.dost.gov.ph/home/portal/index.php/quick-information-dispatch/3061-cagayan-valley-eyes-citrus-capital-of-the-philippines-title
18. https://www.sunstar.com.ph/article/1874104/Davao/Local-News/Study-shows-virgin-coconut-oils-potential-vs-Covid-19
19. https://www.pchrd.dost.gov.ph/index.php/programs-and-services/create-article/6459-yerba-buena-analgesic-drug-formulation
20. https://www.esquiremag.ph/culture/lifestyle/the-history-behind-the-invention-of-banana-ketchup-a1729-20180622-lfrm
21. https://www.agriculture.com.ph/2019/05/31/the-best-lechon-is-marinduques-native-black-pig/
22. https://www.google.com/url?sa=t&source=web&rct=j&url=http://www.fao.org/3/ca7553en/CA7553EN.pdf&ved=2ahUKEwiJ2fTOkfruAhXMfd4KHSv0B9UQFjABegQIBBAC&usg=AOvVaw09tXSWMkQpbkBdrAS9naDg
23. https://region12.dost.gov.ph/index.php/what-we-do/techtransfer/setup2-0/112-news-and-announcements/setup-updates/274-grapes-industry-in-gensan-a-promising-market-seeks-to-rise-with-science-and-technology
24. https://nutriasia.com/recipes/kinilaw-na-isda/
25. https://www.bbcgoodfood.com/recipes/ceviche
26. https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/simple-sushi/amp
27. https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/batwan-2/
28. https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.researchgate.net/publication/313221981_Comparative_studies_of_rice_wine_production_from_synergistic_and_individual_activities_of_lactic_acid_bacteria_and_yeasts_isolated_from_fermented_foods&ved=2ahUKEwiioee2lPruAhXDdd4KHR5EAroQFjACegQICRAD&usg=AOvVaw16xL4FBiZHzaM8JRHaSRZ9
29. https://www.nationalgeographic.com/environment/2018/10/microplastics-found-90-percent-table-salt-sea-salt/
30. https://www.google.com/url?sa=t&source=web&rct=j&url=https://www.ncbi.nlm.nih.gov/books/NBK234688/&ved=2ahUKEwjttNiIlfruAhVU7WEKHRFFD1QQFjABegQIGRAC&usg=AOvVaw3uxVOys8lZGUANOilKEvbB
Vincent Carlo Duran Cuzon 