Documente Academic
Documente Profesional
Documente Cultură
A Student-Defined Project
Submitted by:
Adenix, Khent V.
Alagos, Yziel Gale B.
Bolinas, Nicole Marie M.
to:
Prof. Darius N. Salaum
Instructor
In Partial Fulfillment of the Requirements in Psychology 108
May 2019
Bringing Back the Flavor of Ilonggo Identity
Introduction
If you are to describe Ilonggos, you might immediately say they are modest,
soft-spoken or as many would tell, “malalambing”. Yet, as Iloilo’s reputation holds the
title of “city of great food and gastronomy”, Ilonggos being food-lovers are also on the
top of the list. Going out for a food adventure is one of the Ilonggos’ inescapable
habits. Seemingly, Iloilo has been a venue of palatable delicacies; it is the home of
Pancit Molo, Mang Inasal, and of course, the famous Batchoy.
Served in a bowl of sweet meat broth with fresh noodles topped with slices of
pork meat and innards, fried chopped garlic, spring onions, and crushed pork
cracklings or chicharon, Batchoy is definitely one of Iloilo’s best-known signature dishes
and must-try aliments. It comes in a variety of noodle ingredients - misua, sotanghon,
bihin, or miki. This steaming bowl of savory noodle soup is best eaten at the batchoyan
or batchoy stalls in La Paz Market where it originated. Ted’s, Deco’s, and Netong’s food
establishments are the most popular batchoyans amongst all batchoy places in Iloilo,
having had a headstart in marketing Batchoy upstream. Given its prominence, this
Ilonggo dish is considered as the soup of the Ilonggo public.
Bringing Back the Flavor of Ilonggo Identity ( Batchoy: Rediscovering the Flavor of
Iloilo Identity) is a student-defined project conducted to uphold the main objectives of
Sikolohiyang Pilipino; making batchoy current, relevant, and evolving. This project will
highlight the appeal of an Ilonggo dish by promoting Batchoy consumption to people
which had the least experience of it.
Statement of the Problem
As numerous food businesses launched their delicacies and best-selling dishes as
well, Batchoy gained its own competitors. Unlike its fellow cousins in the Filipino soup
family (such as Bulalo, Lomi, arroz caldo), it did not gain as much popularity. The reason
as to why this reality exists is something of an enigma, as well as the factors which
affected this phenomenon. Initiatives, if there are any, proved not to be enough for
batchoy to keep up with its competitors in the growing food business. There is a decline,
so to say, in the fame of batchoy both in the local and in the national sense.
Objectives
Generally, this project aims to bridge the gap between the producers and
consumers in making Batchoy more evolving in order for it to become more appealing
not only in the local market but as well as in the national food ventures.
Specifically, the main objectives of this study are to reimagine the Filipino
Batchoy among Ilonggos by identifying the factors which affected the decline of
Batchoy and determining the appropriate action for the rediscovery of the historical
Ilonggo dish.
Proposed Solution
To address the objectives of this study, the researchers will be engaging in an
interview with selected participants. The participants will be invited to join a
batchoy- eating activity together with the student conductors in a batchoyan i n Iloilo
City. During the activity, the participants will be interviewed and asked a series of
questions regarding the frequency of their batchoy consumptions, insights about the
lessening patronage of Ilonggos to batchoy, suggestions on making batchoy more
appealing and “new” to the masses. After which, the discussions between the
participants will be gathered and synthesized to create general constructive insights
and recommendations in evolving batchoy into a modern Ilonggo savory dish. The
consolidated results of the study will provide comprehensive data from people of
different backgrounds about the current issues faced by the consumption of batchoy
and the suggested measures to answer to these dilemmas.
Methodology
The students will be selecting five participants from different backgrounds (i.e.
students, working professionals, and a parent) who have not eaten batchoy for the last
three months or more. These participants will be invited to eat the authentic batchoy in
Netong’s La Paz Batchoyan (located inside the La Paz Market, where batchoy
originated). The conduct of this engagement will be adjusted to each participant’s
schedule. The students, together with the participants, will proceed to the food
establishment together and will then be interviewed while waiting for the order to be
served.
The participants will be then engaged in a structured discussion about their
insights about batchoy based on the questions prepared by the students before
consuming batchoy a
nd once again, after the meal. The discussion will be recorded
using a voice recorder and the data will then be transcribed and organized for
interpretation.
The students will provide a copy of the synthesized results and discussions of the
prior engagement to the chosen batchoy e
stablishment.
The following questions will be used to outline the discussion with the participants before
the meal.
1. When was the last time you ate batchoy?
2. Why do you not eat batchoy on a regular basis?
3. Do you think Ilonggos’ preference for batchoy is fading?
4. Do you believe that batchoy is too localized? If so, why do you think has it not
become famous on a national level?
5. What do you think are the factors that made Batchoy less patronized by the
public compared to any other food establishments?
These questions will then be used to guide the discussion after the meal.
1. What is it in the batchoy that you like the most?
2. What is it in the batchoy that you dislike the most?
3. Can you name some factors that you consider in identifying what a good
batchoy is?
4. What are the ingredients that you consider essential in batchoy?
5. What makes the batchoy Filipino?
6. Why do you think did batchoy not gain as much popularity as its related cousins
(bulalo, lomi, etc.)?
7. How likely you are to recommend eating Batchoy to a friend, a family member,
etc.?
8. What can you suggest to make Batchoy more appealing to the public?
Calendar of Activities
Date Activity
May 11, 2019 Giving the copy of results and discussions
to the manager
Expected Outcome
The insights gathered from the participants will be compiled, analyzed and
synthesized as a comprehensive summary of the setbacks of batchoy, h
ow it could be
alleviated, as well as its strengths and how these could be played into the industry’s
advantage. This is to share and enlighten the manager and the marketing team of the
Batchoyan with regards to the appeal and suggestions of the participants to bring
back batchoy into the public’s eye, and for them to make necessary steps to make
their product more alluring to the consumers. The synthesis will be given to the food
establishment which could help them improve their services, adapt to consumers’
preferences, and be able to uplift batchoy’s l iving legacy.
Results and Discussion
Let’s Have Batchoy...Sometimes
One criterion for the participants chosen in this project was that
they should not have eaten batchoy for 3 months or more. Interestingly, during
the pre-interview, we have found out that among them, the most recent was of
Student 2 which was around 4 months ago while the longest period not having
eaten batchoy was of Worker 2 which was already two years.
When asked why, Student 2 answered:
“After magsimba, gabond kami, gakaon kami batchoy. Ang
batchoy bi daw hindi mo gid siya mahambal nga pang adlaw-adlaw gid siya.”
To which Student 1 supported with:
“Kung sa daily basis abi, hindi ko siya bi masubstitute sa rice abi,
regular gid ya ang rice abi. Kay as a Filipino gani diba, daw hindi gid ta mabusog
kung hindi gid ya kan-on.”
Worker 2 also justified not having been able to eat batchoy for two years.
“Di ko gid bet ang batchoy, di gid ko daan palakaon pancit gid
ya. Depende lang gid ya kung mahagadan bala, kung upod mo imo pamilya.”
Here, we can see how eating batchoy could be considered only as a
break from the regular routine, it is not even thought of as a regular merienda,
much more as a meal. From what we gathered from the participants, it serves as
a sort of family bonding or a choice of a meal during social gatherings and not
as a typical option for breakfast, lunch, or dinner.
Why Not Batchoy?
So why isn’t batchoy a preferred food choice among Ilonggos ourselves?
When asked why they think this was the case, the participants implied that
several factors were at play such as personal preference, the price, the
accessibility, its impending health risks, even the weather, and the underlying
competition.
As Student 2 has shared:
“Una una, ang price, budlay subong mangita kwarta, mas gusto
sang tawo bi nga sulit, nga sa gamay nga amount damo na sila maconsume.
Ang convenience man, daw surudlon, kung gusto mo kadtuan, hungdon mo gid
siya. Daw damo-damo subong bi mga bag-o nga food, syempre ang mga tawo
natak-an man sang muna lang man bala haw, mas ginaprefer nila ang bag’o sa
ila panulukan.”
The common price of batchoy among different food places in Iloilo
ranges from Php 40 to Php 90 pesos depending on the variety - whether it may
be ordinary or special. We have to consider that this is in fact, costly especially
for the ordinary folk who earns the minimum wage or less.
Student 1, on the other hand, iterated another point:
“Luwas sa mga mal-am na lang ang gakaon, natak-an na man
sila guro. Ang iban kay gahambal gid man nga galain na gid ang sabor, hindi na
paryas sa original. Kag ang iban bi nga mga mal-am mga highblood’on na gid
abi, ti biskan gusto nila ang mga bata nila ginabawalan man sila gyapon.”
However, in this sentiment, we have to take note that many food
establishments that serve batchoy claim being the original recipe. The context of
the statement “galain na gid ang sabor, hindi na paryas sa original” could be an
implication that the flavor has changed through time as the recipe was passed
down through generations, hence, the said change. Remember that there are
no definite benchmarks or standards upon which we can determine originality
and authenticity. For one, what exactly went into the original batchoy? Was it
just meat and broth? Or is it closer to the soup as we know it now—topped with
innards, crushed chicharon, toasted garlic, and boiled eggs? (Orda, 2018)
The Mother also mentioned about the risk upon regular consumption of
the batchoy:
“...tapos ang iya nga content sa ingredients niya, kung medyo may edad ka na,
hindi advisable na magkaon ka because of the carbs and the uric acid.”
According to a nutritional assessment by Under Armour’s myfitnesspal on
batchoy, 1 bowl contains 321 calories and is composed of 75%(25g) fat, which is
indeed a risk especially for the elderly and those with cardiovascular
complications.
With regards to the logistics of food places that serve batchoy, Worker 1
shared an opinion:
“Kung gutom ka kung sa mall ka, paggwa mo ya, damo fast food. Ang
batchoy ya, hungdon mo gid kung diin ka makapangita. Kung may ara sa mall,
daw underrated. “
This also puts into play the growing number and popularity of competitors
who cater to a wider market in much better and more strategic locations.
Furthermore, a statement by Worker 2 further validated this claim:
“Ang sa nagstart, daw wala nag-effort bala, ang nafeature sa mga
Jessica Soho to gani, daw isa lang gid siya ka room. Kilala siya sa iban pero sa
aton mismo nga Ilonggo, indi gid.”
This is, in fact, true, as most batchoy places even in La Paz market itself
name themselves the original La Paz Batchoy, and not much of these
establishments have prominently built a building or permanent structure such as
those of restaurants and fast food chains. Ted’s, although present in malls in Iloilo
is still much smaller compared to other enterprises surrounding it. This proves a
disparity since, despite La Paz batchoy being known as a native Ilonggo dish, it
did not garner that much prominence in the mainstream food industry of Iloilo.
Student 1 expressed insights on this situation:
“Kung ikumpara siya sa iban nga establishment, ang fast food bi subong
rampant ang combo meals nga ginatawag, nga mas barato lang gani pero
may rice, may sud-an kag may drinks na.”
Furthermore, Student 1 added:
“Kag dapat kung malamig lang siya ginakaon eh. Kalain man kung mainit
na mamatchoy ka pa.”
This puts into consideration the Philippines being a tropical country. As
batchoy is known for its steaming hot stew, the hot weather surely affects the
preference of consumers as well. This could pose how batchoy could be much
more appreciated and consumed during the rainy and cold seasons.
Is Ilonggos’ love for batchoy fading?
Upon being asked whether they think Ilonggos’ preference for batchoy
was fading, the participants gave different answers.
The Mother implied:
I don’t think so, as an admin officer, every time we have an event or
activity, everyone is still asking for batchoy.
This is good news, in a sense, that there are still people who turn to
batchoy as a go-to meal especially in social events and gatherings. This further
proves how batchoy could only be for some occasions, mostly for little
celebrations and reunions.
However, on the other side of the story, Student 2 said:
“May ara man gyapon gasubscribe pero ang mga ulihing tubo bala nga
tawag nila, ang mga youth, sa mga kaedad ko lang nga nanotice ko kay ang
mga basketball payer, kay kakapoy gid bala pero kadamuan sa mga paryas
saton bala, kay gusto nila subong ang mga daw sosyal na bala, na mga coffee
shop, ang mga pwede mapost sa Instagram.”
In relation to this, Worker 1 stated:
“Sa mga teenagers, huo eh. Kung baga daw sa parents kag mga
katigulangan, daw wala gid siya maintroduce bala.”
This could imply the changing preference of the youth itself. As per Worker
1’s sentiments, batchoy being introduced as a prime choice for food in a family
could play the vital part in promoting it as well. However, since times and
choices have changed, if the youth continues not to fully patronize the dish, it
could end up fading behind giant food businesses as Iloilo further grows into a
metro.
A Good Batchoy
With regards to the things they like the most about the batchoy, all the
participants are in agreement that it is the stew.
Student 1 specifically said:
“Ang pinakaginaeffortan gid nga part sang batchoy kay ang sabaw gid
ya. Kag matimpla mo siya abi nga depende sa panlasa mo, daw personalized.”
This translates to batchoy being able to match a person’s preferred flavor.
Despite being already seasoned and constantly boiled, consumers could still
add whatever condiments they would like until they are content with the stew’s
taste.
On the contrary, when asked about the things that are they liked the least
about the dish, they had varied opinions.
According to Student 2:
“Ang noodles. Least nga nanamian ko ang noodles, kay may ara iban kis-a nga
lata, may ara man iba nga tig-a pa, dapat sakto lang.”
Noodles prove to be an essential part of the batchoy as well. However, it is could
also prove to be a much more difficult ingredient to control since one has to
cook it “just right” that would serve well to the consumers.
Another thing that The Mother pointed out is that:
“Dasig ka mabusog.”
This is apparently not a good thing when it comes to this particular dish, or
maybe any other Filipino dishes. Filipino cuisine mostly does not rely on the recipe
alone, but the eating experience also matters greatly. A better appreciation of
the food might be elicited if it took longer to consume and be actually full since
there would be more time to talk with their company and to really enjoy the
meal.
The participants were also asked on their personal preferences on what a
good batchoy is, and these are their thoughts:
“Namit ang sabaw, kay daw amo na ang heart and soul sang batchoy.
Pagkatapos, ang noodles nga daw tsakto lang bala ang pagluto. Ang atay
dapat ara gid na ya. Dapat ang sabaw, ang noodles kag ang sahog. Mas damo
sahog, mas nami.”
“If damo chicharon, ang timpla nga daw gabalance ang pait kag tam-is.
Kasubo lantawon ang batchoy nga wala chicharon, kag dapat ang damo
sahog.”
The Batchoy and the Filipino Taste Buds
We also asked the participants for their insights on what makes batchoy
truly Filipino and these are some of their answers:
“Ang lasa sang sabaw ya nga daw pang Pilipino gid kay ang Pilipino ya hilig sa
sabor nga daw pwede mo bala mapares sa kan-on, medyo mapait.”
“Ang chicharon, kanative daan sang chicharon, daw diri lang gid na siya
nagstart, ang pig skin nga crispy. Diba mahilig gid ya ang Pinoy sa malasa.”
“Ang chicharon. Kag ang pagbutang sang soy sauce, paminta, kay diba muna
gid man ang uyon ta nga may pampalasa.”
What Could Be More for Batchoy?
After hearing all their comments and insights about the La Paz Batchoy,
we then asked the participants, from a consumer’s point of view on what they
could suggest for better patronage for Batchoy.
Student 2 told us:
“Kay ang batchoy bi, ang lasa ya bala haw, daw kasurum-od kung damo
imo kaon, ang uyon ya bala talagsa lang. Siguro gamayon ang quantity ‘no?
Para kung mabitin sila, para balik-balikan at the same time kung mas affordable
siya, mas okay.”
Student 1 suggested an additional side bit:
“Daw side dish, like tinapay, pero kung magpares sila ka tinapay, hindi bala ang
humok, ang mga stick stick na bala nga tig-a kay init ang sabaw ka batchoy.”
Workers 1&2 on the other hand, suggested more publicity and gimmicks like
other food chains, as well as expanding branches on more strategic locations.
SOURCES:
https://www.myfitnesspal.com/food/calories/lapaz-batchoy-496861028
http://fnbreport.ph/features/are-we-bastardizing-the-classic-la-paz-batchoy-catherine
-20180618/