BAGUIO CITY – As part of the continuing celebration of Filipino Food Month (FFM), three regional attached bureaus and agencies of the Department of Agriculture-Cordillera (DA-CAR) showcased their culinary talents through their flavorful dishes during the FFM celebration at the Igorot Park, Baguio City on April 22, 2025.
The Agricultural Training Institute-Regional Training Center (ATI-RTC) CAR and the Bureaus of Fisheries and Aquatic Resources (BFAR), and Plant Industry (BPI) prepared delightful dishes using tofu as their base ingredient.
BPI clinched the top spot with their colorful and scrumptious entries: “BPI: Bureau of Pinakbet Industry”, “Tofu Dinakdakan”, and “Tofu Lumpia Overload,” while BFAR and ATI-RTC-CAR tied at 2nd Place with their diverse and mouthwatering dishes, with BFAR’s “Fish Tofu Lumpianada” featuring tilapia, and “ATI’s Pork Tofu Sisig and Tofu Nachos”.
The dishes were judged based on these criteria: Adherence to Go, Grow, and Glow concept (30 points); Filipino authenticity & creativity (25 points); nutritional balance & healthiness (15 points); presentation (15 points); and taste and palatability (15 points).
Tofu was chosen as the base ingredient due to its high protein content, making it an excellent substitute for meat. It also embodies the concepts of ‘Go,’ ‘Grow,’ and ‘Glow’ foods all in one, while being low in calories making it perfect for a healthy diet.
Serving as judges were Ryan Ablao from the Provincial Agriculture and Fisheries Council of Ifugao; Hariet Santos, an Entrepreneurship Instructor from Benguet State University; and Nestor Hummiwat, a Science Research Specialist from DA-CAR.
Santos praised the participants for their strategies and innovative approaches in preparing the dishes despite the limited time and space available.
Meanwhile, DA-CAR Technical Adviser to the Regional Executive Director Ms. Joan Bacbac expressed her appreciation to all the participants for their efforts in preparing their dishes. She also hoped that the young ones who observed the cooking contest had learned from the cooking skills and recipes of the participants, emphasizing the importance of passing culinary traditions to the younger generation. “This activity is not only for the academe and agencies, but also for our other stakeholders who may adopt these skills and strategies so that our menu in the country will be uplifted. I hope that the young ones will continue our traditions,” she said. By Cy-j E. Waytan
