DTI forms panel on national standards for adobo, sisig, other local dishes

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A technical committee will be developing the Philippine National Standards when it comes to cooking popular local dishes like adobo, lechon, sinigang, and sisig, the Department of Trade and Industry said. (FILE PHOTO)

Metro Manila (CNN Philippines, July 10) — A technical committee will be developing the Philippine National Standards when it comes to cooking popular local dishes like adobo, lechon, sinigang, and sisig, the Department of Trade and Industry said.

The panel, according to the DTI, will be headed by Chef Glenda Barretto, founder of Via Mare Corporation, along with Chefs Myrna Segismundo and Raoul Roberto Goco from the Food Writers Association of the Philippines and Hotel and Restaurant Association of the Philippines.

The group - which is under the DTI's Bureau of Philippine Standards - already began developing the standards for adobo as early as May, using "Kulinarya: A Guidebook to Philippine Cuisine" as guide. The committee aims to define the basic Philippine adobo as a benchmark amid the many variations that have been created to replicate it.

"As long as I have, say one to three steps, it's this recipe," Segismundo said. "Anything else you add to it is a variation to the cooking technique."

The bureau said formulating standards for popular dishes will pave the way for a "distinguished Filipino food culture while establishing the common ground for food businesses." It will also determine what an authentic Filipino adobo dish is like.

The committee will also work with representatives from the University of the Philippines Diliman - College of Economics, the Department of Science and Technology, the Philippine Association of Food Technologists, Inc., Le Toque Blanche Chefs Association, Asia Society Philippines, National Commission for Culture and the Arts, and the Philippine Daily Inquirer, Inc.

In a clarification issued on Sunday, the DTI said the proposed standard in cooking adobo and other local dishes are for international promotion only and will not be a mandatory standard for Filipino households.

"The attempt is to define what we will promote internationally and not redefining what adobo is to different people now. To many Filipinos, the best adobo is the one 'cooked at home' or 'cooked by their parents or lola,'" the agency said.

The DTI issued the clarification after it earned flak on social media as some netizens questioned the timeliness of the committee's formation amid the COVID-19 pandemic.