Who would have thought that the region’s breadfruit or kolo, as it is commonly known in Visayas, has one million and one ways to satisfy the palate? Once cooked, it presents itself as anyone’s go-to, owing to its flesh’s bread-like texture.
The Biodiversity, Environment and Natural Resources Center (BENRRC) of CTU Argao is leaning toward breadfruit-based products as alternatives to bread made from all-purpose baking flour.
Under the 5-million project ,“Technology Commercialization of Blended Beverage from Seaweed (Kappaphycrus Alvarezii) and selected Tropical Fruits (Mangiferaindica Linn and Theobroma Cacao),” the Department of Agriculture-Bureau of Agricultural Research teamed up with BENRRC that launched 50 breadfruit-based products on September 25, 2020.
Binangkal seemed to capture the locals as it proved to be the bestseller among others as brasso de kolo, toron, torta, macaroons, cupcake, chiffon cake, banana cake, rice cake, suncake, banana cream cheesecake, kutsinta, tartlet, doughnut, Spanish bread, puto cheese, muffin, choco cookie, coiled cookie, cassava cake, leche flan, breadfruit sweetheart, star bread, butterscotch, ensaymada, pancake, moist buttercake, custard cake, piyaya, munchkin, pineapple pie, bud-bud, otap, eggnog, and kabkab.
With these creations that generally suit the taste of many Cebuanos, CTU Argao finds niche in a rapidly expanding plant-based market, offering healthier food options, alongside CTU Barili and CTU Tuburan where seaweed blended beverages was launched in March.
Because it is endemic to tropical countries like the Philippines, it would not be hard to imagine if many would try making any of these to feed households or do business.
Argao campus links with Lamac Multipurpose Cooperative (LMC) and the Tamiao Seaweed Farmers Association to process breadfruit-based products and a couple of seaweed blended beverages.
Processing of patents for both breadfruit and blended beverages is ongoing and expected to be released no sooner. ICPA Argao/Evangeline Rellin