The ethnic Filipino food called “laing” (taro leaves cooked in coconut cream) has long been marketed and enjoyed by Filipinos abroad because this has been canned with a shelf life of 1 year.  Edible taro leaves can only be found in the Philippines, hence, those living abroad who crave for this dish back home are able to have it instantly. Following this experience, instant “pinakbet” is also heading overseas and is being readied for the US, Europe, Middle East and Asia. 

Pinakbet is another popular ethnic Filipino dish.  While “laing” is believed to be a dish concocted by Bicolanos who are fond of dishes cooked with coconut cream with a dash of chili, pinakbet, on the other hand, is a vegetable dish cooked up by Ilocanos, who are also known to be vegetable lovers.  Pinakbet is a medley of ampalaya, eggplant, okra, squash, lima beans, stringbeans, tomatoes and other spices cooked with a generous amount of salty fish paste popularly called “bagoong”.   The dish has become popular among Filipinos here and abroad. The “pinakbet” mix that will likewise be canned and exported is not the usual sauce or powder mixes that simulate the distinct taste of dishes but it is the real mix of all the vegetables and other ingredients which make up the pinakbet dish.

An agreement was reached early in May for the transfer of the instant “pinakbet” mix technology  to Moondish Foods Corporation (MFC).  The MFC will be the first to export the product.  The “pinakbet” mix was developed by the Food and Nutrition Research Institute (FNRI) under the ethnic foods program of the Philippine Council for Industry and Energy Research and Development (PCIERD), both of the Department of Science and Technology (DOST.

In developing the product, FNRI had in mind busy homemakers as well as career women here and abroad who are always on the rush, having little time to go to the market, prepare and cook their favorite dishes.  They also thought of those who love the dish but cannot whip it out in the kitchen with the right ingredients and the distinct Filipino flavor which can only be achieved in home cooking.

Seeing the potential of the product for export, the MFC agreed to produce instant pinakbet  canned or in pouch using the process of FNRI. The shelf life of the product is up to 1 year, allowing it to be distributed to more and bigger markets abroad.  The MFC agreed to produce and sell instant pinakbet within a period of 3 years.