Soon, the Cordillera ethnic pork delicacy, Etag, can be enjoyed by everyone in the country.
The project, Standardizing the Unique Processing Techniques Adopted by the Different Ethnic Groups in the Cordilleras and Development of Convenient Type Products as S&T-based strategies of Expanding ‘Etag’ Markets, is soon to make this delicacy being part of the Filipino cuisine a reality.
Implemented by the Highland Agriculture and Aquatic Resources Research and Development Consortium (HARRDEC) and funded by the Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development of the Department of Science and Technology (DOST-PCAARRD), the project was reviewed and evaluated recently.
The review focused on the accomplishments, issues, and concerns regarding the implementation of the project.
Director Dr. Edwin C. Villar and industry strategic S&T program (ISP) manager for swine Ronilo O. de Castro of the Livestock Research Division (LRD) of DOST-PCAARRD led the review.
Having been a part of the Igorots’ culture and age-old traditions, Etag or “inasin,” is salted meat made from native pigs. It is primarily used as ingredient in Cordilleran dishes such as the “pinikpikan.” It can also be mixed with legumes and other vegetables.
The project led to the development of processing techniques for different Etag variants that satisfy food safety requirements; establishment of baseline information on the unique processing techniques of different ethnic grouping in the Cordilleras; development of standardized recipes that include Etag as one of the ingredients; and establishment of packaging technology for Etag.
Currently, the processing protocols for the development of convenience forms of Etag such as bouillon, liquid seasoning, granules, and powder are being finalized.
The review has identified certain imperatives to gain marketability such as the packaging of technology for Etag-based convenience products and a market testing and consumer acceptability study of Etag in non-traditional markets outside Cordillera province.
Issues and concerns with the NCIP (National Commission on Indigenous People) on the use of Etag as a brand name and the disclosure of indigenous processing techniques of different tribes of Cordillera, were also addressed as an intellectual property concern.
Other imperatives discussed during the review included means of sustaining Etag processing facility and the R&D on Etag based products.
The project improved the PCAARRD-Benguet State University (BSU) Etag processing facility, which showcases the basic equipment and the required setup in the processing and production of Etag that is compliant to food safety standards. The center also serves as the techno-demo facility for interested Etag processors and entrepreneurs.