Coming Soon To The Philippines: Plant-Based Lechon And Crispy Pata


MANILA, Philippines (The Adobo Chronicles, Manila Bureau) – In the Philippines, no restaurant menu is complete without Crispy Pata (Deep-fried pig knuckles) and no family celebration is without Lechon (Roasted whole pig). The consequences could be hazardous to one’s health, possibly explaining why hypertension and heart disease are quite prevalent among Filipinos.

Well, all this might finally come to an end.

A Washington, D.C.-based firm is upping the ante in the effort to get more people eating plant-based and cell-cultured meat.  Good  Food Institute (GFI) is expanding its operations from the United Sates to the entire world, beginning with China, Brazil and Taiwan.  The Philippines 🇵🇭 may not be far behind.

In anticipation of this animal-less revolution, local forward-looking entrepreneurs are now in talks with GFI for a possible partnership to jumpstart an industry that would produce plant-based Lechon and Crispy Pata.

Researchers at the University of the Philippines at Los Baños have been tapped to explore the use of abundant local plants and vegetables like Kangkong (Spinach), Sayote (Chayote) and Talong (Eggplant) to produce great tasting meat substitutes in the laboratory  to make Lechon and Crispy Pata.  They are also looking at converting flowering plants into Chicharon Bulaklak (Fried Pork Intestines).

Here’s to a healthier, longer-lifespan Philippines!




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