DTI Clarifies What the Set Standards for Cooking Adobo Are Really for

The Department of Trade and Industry has released an official statement clarifying why it wants to set standards for cooking adobo as well as other popular Philippine dishes.

According to the department, it will only be standardizing these recipes when they will be promoted internationally.

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“Nothing to worry on this. This is just among the many groundwork to develop more creative industry exports.
There was a suggestion in the industry to have consultations among chefs and what will be in a TRADITIONAL recipe especially for international promotions,” the statement read.

DTI also explained that the standardization of the adobo recipe isn’t mandatory as it recognizes that every Filipino household has its own way of cooking the dish.

“Obviously, this is NOT A MANDATORY Standard because there are thousands or millions of different ‘lutong adobo‘.
THE ATTEMPT IS TO DEFINE WHAT WE WILL PROMOTE INTERNATIONALLY and NOT REDEFINING WHAT ADOBO IS TO DIFFERENT PEOPLE NOW,” DTI added. “To many Filipinos, the best adobo is the one ‘cooked at home’ or ‘cooked by their parents or lola (grandmother)’. There is a lot of creativity going on and it must be encouraged.”

The statement comes after DTI was heavily criticized for its announcement that a technical committee has been formed for the purpose of developing Philippine National Standards on cooking our native dishes including sinigang, lechon, and sisig.

The committee will be tasked to find a “common denominator among all the known ways of cooking” the dishes and to help “preserve the country’s cultural identity despite the variations made to it.” It is comprised of Via Mare’s Glenda Barreto who was appointed as Chairman, Food Writers Association of the Philippines chef Myrna Segismundo, Hotel and Restaurant Association of the Philippines’ Raoul Roberto Goco, and several members representing different companies and groups.

(ALSO READ: 4 Ways to Cook Adobo Just Like Your Mom Does)

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