Bicol’s ‘pili’ nut gets food upgrade

Bicol’s well-loved “pili” is set to get another upgrade from food experts with the Department of Trade and Industry (DTI) in the region setting the stage for a culinary event that seeks to transform the nut into an ingredient for a main course dish.

The “Pili Kulinarya” is set to launch recipes created by chefs and cooks using the pili as the top ingredient on November 29 at Villa Caceres Hotel here. It is part of the DTI’s Business Development (BizDev) Program nationwide.

The event, spearheaded jointly by the DTI and Via Mare Restaurants, aims to promote pili as a regional brand in the medium to high-end market in the Philippines by introducing pili nut recipes to patrons, food service industry players and institutions, according to the department’s spokesperson in Camarines Sur, Jay Ablan.

Moreover, Ablan said, it would boost local tourism promotion by drawing more tourists sampling new local dishes.

This effort, he said, could present more business opportunities and options for local entrepreneurs looking to focus on local raw materials that would, in turn, explore further the market potentials for the pili nut.

Pili, Bicol’s homegrown premium nut, must undergo continuous innovations from being just a snack alternative to a main dish ingredient that will allow it to become the centerpiece of the culinary experience in the region, Ablan said.

Currently, the nut is processed into snacks or finger foods in the region, particularly in Camarines Sur and Albay. The products are “pasalubong” (gift) items bought by tourists and visitors.