Batuan’s Souring Potential evolves

The Department of Agriculture Western Visayas (DA-WV) Research Division is transforming the culinary and agricultural landscape of Western Visayas with its innovative technology, which vows to elevate local products with the use of Batuan to boost the economy. This twist of the tongue research initiative of the DA-WV Research Division harnesses the potential of batuan not just as an excellent native souring agent but to create a variety of batuan-flavored value-added products like jam, jellies, candies, pastillas, sinigang mix and powder, vinegar, and baked goods with batuan filling.

The breakthrough of Batuan Technology started with the DA-WV Research Division maximizing its potential fully through intensive research and food processing methods. This resulted to a variety of innovative processed products like jellies, candies and pastillas de Batuan. A local baker adaptor has also joined the movement, creating unique products with as the main ingredient in piyaya and tart. The susceptibility of Batuan during peak season were address through the development of batuan powder and sinigang mix that has significantly extended the fruit’s shelf life, ensuring its availability year-round despite its seasonal nature. “Batuan is the pride of Western Visayas.

Given our background in the food industry and our status as the City of Gastronomy, we have produced a variety of local Batuan products that we aim to market globally—this is our ultimate goal and aspiration,” said Ms. Nora Garpa, Senior Science Research Specialist II of DA-WV Research Division. DA-WV sees a bright future ahead, with the development of vinegar and baked goods like cupcakes and spanish rolls.

The continuous production of grafted batuan seedlings in every research station is important to ensure a steady supply of Batuan fruit. Their commitment goes beyond product development; they also provide hands- on training for batuan value adding. The rise of Batuan technology indubitably opens new doors for the agricultural sector while promoting the culinary heritage of the region.###(GJoyGabasa- WVSU Intern/ DA-RAFIS 6)