by Susan Aro

LA TRINIDAD, Benguet, April 1  – The Highland Agriculture and Resources Research and Development Consortium (HARRDEC) is developing a research on ‘etag’, a salted pork indigenously preserved, that is safe, acceptable and of excellent quality for commercialization.

The HARRDEC program dubbed, “Value-adding of Cordillera Pork-Based Ethnic Food (Etag) Delicacy for Commercialization,” took off in 2009.

Research Project Leader and HARRDEC Consortia Director Dr. Sonwright Maddul said the rationale behind the study is to incorporate science with traditional method of processing to ensure food safety, consistent quality and preservation of the unique taste and flavor of ‘etag’.

Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD) Assistant Director for Livestock Research Division, Dr. Synan Baguio, hopes that the undertaking will successfully tickle a paradigm shift among Filipinos to take pride on what they have. This is a deliberate effort in developing a product that is truly 'Pinoy,' he said.

Benefits of enhancing the etag go beyond preservation of culture as it also promotes tourism which is the major industry in the region according to Baguio.

A protocol for food safety with ensured quality production will be established. After perfecting the technology, a template will be crafted ready for adoption by the private sector, which Baguio said is the role of the government.

Cultural sensitivity on the massive commercialization of etag may be one of the contentious issues to be dealt with. A study leader of the research study, Ruth Batani of the Benguet State University said etag is used to be a ritual done with certain stages in the life cycle of a Cordilleran.

But the trend is now changing. Etag now permeates in households either cured at home to stockpile strips or bought in the market. Etag is added to give flavour to the pinikpikan, a boiled chicken. Pinikpikan is also a Cordilleran dish prepared by beating a live chicken with a stick prior to cooking.

Etag is openly sold and found in restaurants and local markets in Sagada, Bontoc central, Baguio, La Trinidad, Tublay, Atok, Abatan in Benguet and Tabuk , according to Batani.

The use of etag as generic term refers to all salted pork preparations as adopted in the study. It encompasses all salted pork variations such as kiniing, kinnuday and inasinan.

There are still aspects to be considered in the study such as the sustainability and propagation of native pigs as raw materials for large scale commercialization and the shelf life of etag.

Baguio stressed the need to promote conservation by utilization of native animals as sources of raw material for etag. Strategies to conserve the genes of the native pig while it is used for livelihood should be in place, he said.

The native pig offers opportunities for livelihood to farmers in rural areas. Baguio stressed the importance of preserving the genes of the swine as it is adaptive to climate change.

Part of the consortia project while ongoing will be the registration for intellectual property rights with the Intellectual Property Office.*(PIA CAR)