The Department of Trade and Industry – Bureau of Philippine Standards (DTI-BPS) has established a technical committee that will develop national standards in cooking popular Filipino dishes such as adobo, sinigang, lechon, and sisig, taking into consideration the variations in cooking techniques observed in all regions of the country.
DTI said in a press statement on Friday (July 9) that the Technical Committee on Filipino Dishes (BPS/TC 92) aims to standardize the cooking techniques for the well-known Filipino dishes.
BPS/TC 92 is developing Philippine National Standards (PNS) for adobo in May, referring to Kulinarya: A Guidebook to Philippine Cuisine as their main reference in creating a comprehensive guide in cooking one of the country’s favorite dishes – adobo.
The committee is headed by chefs — Chairperson Glenda Barretto, founder of Via Mare Corporation, and Vice-Chairpersons Myrna Segismundo and Raoul Roberto Goco from Food Writers Association of the Philippines (FWAP) and Hotel and Restaurant Association of the Philippines (HRAP).
Segismundo said, “There will be different approaches and opinions [on cooking Philippine adobo]. As long as I have, say one to three steps, it’s this recipe. Anything else you add to it is a variation to the cooking technique.”
BPS Director Neil Catajay also said that the development of standards on Filipino dishes will pave the way towards a more distinguished Filipino food culture while establishing the common ground for food businesses.
The draft PNS on Philippine adobo will be circulated nationwide, once available, for review and comments of concerned stakeholders. For more information on BPS/TC 92, standards, and standardization activities of BPS, please visit the BPS Standards and Conformance Portal at www.bps.dti.gov.ph. (DTI) / CF- jlo
