Local farmers, fisherfolk, and food artisans were recognized for their vital role in the attainment of nationwide food security during the opening ceremony of this year’s Filipino Food Month (FFM) celebration on April 4 at the Capitol Grounds of Quezon Province.His Excellency Ferdinand Marcos Jr., led the celebration which puts the spotlight on local agricultural produce as key ingredients in Filipino food and recognizes the vital role of Filipino cuisine in the advancement and preservation of national culinary heritage and identity.
The President noted the importance of Filipino cuisine and the people behind it in the promotion of ‘experiential tourism’ in the country. “Ngayon, ang gusto ng mga turista, mayroon silang nakikita, mayroon silang nararanasan na masayang ginagawa. At napakalaking halaga na ipakilala natin ang pagkaing Pilipino. Dahil kapag nakakain na ang isang dayuhan ng kahit ano mang klaseng Filipino food, malaki na ang kaniyang pag-unawa sa kultura ng Pilipino,” he expressed.
Paying homage to local farmers and fisherfolk for their remarkable contributions in ensuring the continuous production and delivery of affordable, nutritious, safe, and quality food, the President assured that the Philippine government—through the Department of Agriculture (DA)—will remain steadfast in crafting and implementing policies, programs, and interventions to support small agripreneurs and food producers nationwide.
“Kabilang dito ang Kadiwa, ang P29 Program, at saka ‘yung Rice For All, ang pagtatakda ng maximum suggested retail price (MSRP) sa baboy, at ang paglalaan ng pondo para sa mga programang pang-agrikultura upang matiyak natin na ang ating nilalagay sa hapag ay masustansiya at abot-kaya. Sa ganitong paraan, ang mura at de-kalidad na pagkaing Pilipino ay magbibigay lakas sa ating katawan [at] magpapayaman pa sa kultura natin at pagkakakilanlan,” he added.
Together with the President were Agriculture Secretary Francisco P. Tiu Laurel Jr. and Quezon Governor Angelina Tan.
“May mga pagkaing sumasailalim sa kultura at kasaysayan ng bawat lugar sa Pilipinas—mga pagkaing nagmula sa sipag at pagpupunyagi ng ating mga magsasaka at mangingisda, pamana ng mga ninuno na isasalin sa ating mga susunod na henerasyon. Nawa ang pagdiriwang na ito ay maging isang pagpupugay din natin sa mga magsasaka at mangingisda na patuloy na nagsusumikap upang mahatiran ng pagkain ang bawat hapag,” DA Secretary Tiu Laurel Jr. explained.
The FFM 2025 celebration was formally opened in Quezon province, known for its coconut-based cuisine, diverse agri-fishery products, and its status as a rising food hub and agricultural trading center in Southern Luzon.
This year’s event also puts the spotlight on local farmers and fisherfolk as producers of necessary ingredients for Filipino dishes. An exhibition and selling area showcased a variety of food and agricultural products by farmers and agriculture-based cooperatives from Quezon Province and other surrounding provinces.
The opening ceremony also paved the way for the official unveiling of the new FFM logo, which is inspired by the colors of the Philippine flag and features the primary agricultural commodities of Luzon, Visayas, and Mindanao.
Homegrown talents also provided entertainment to guests and visitors.
DA Assistant Secretary for Agribusiness, Marketing, and Consumer Affairs Atty. Genevieve Velicaria-Guevarra noted that this year’s theme, “Sarap ng Pagkaing Pilipino: Yaman ng Ating Kasaysayan, Kultura, at Pagkatao,” focuses on the interconnectivity of food, history, culture, and national identity.
Filipino cuisine, as described by the Philippine Culinary Heritage Movement (PCHM), is “local, regional, seasonal, and being influenced by a number of different foreign cuisines.” As a product of centuries of trade, migration, colonialism, and cross-cultural influences, Filipino food has been recognized as one of the world’s earliest fusion cuisines. It is also characterized by its complex and distinct flavor profile as well as its usual pairing with rice, fermented dipping sauces, and various condiments.
Asec. Velicaria-Guevarra, who also heads the FFM 2025 National Steering Committee, noted that the event also serves as a unifying platform for various sectors to raise awareness on and appreciation for Filipino cuisine and to promote healthier and more sustainable food systems in the Philippines.
“We encourage every Filipino to rediscover our traditional dishes, support our local farmers and food producers, and celebrate the rich stories behind every bite. By doing so, we are not just savoring delicious meals; we are uplifting livelihoods, strengthening our local industries, and fostering economic growth,” she expressed.
The annual FFM celebration is the product of collaboration among the DA, the Department of Tourism (DOT), the National Commission on Culture and the Arts (NCCA), and the PCHM. It is celebrated every April in accordance with Presidential Proclamation No. 469, series of 2018 and the signed Memorandum of Understanding (MOU) among the four aforementioned institutions in 2021. ### (Krystelle Ymari A. Vergara, DA-AFID)
