By Izah Morales
INQUIRER.net
GONE are the days when you would hear a vendor shouting “Balut, Penoy!” in the streets in Manila early in the morning or late in the afternoon. In Pateros, which is known as the Balut capital of the Philippines, the scene just described remains.
“It’s a legacy of Pateros. And that’s what we’re trying to preserve,” said Menandro Concio, president of Concio’s Food Corporation.
Having been in the balut-making industry for 30 years, Concio wanted to save the striving industry of balut. In 2004, he introduced balut to the market in another form, which is the bottled balut or gourmet balut.
Balut is a duck's egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is delicacy in the Philippines.
Unlike the fresh balut, which lasts for three to four days, the gourmet balut’s shell life is up to two years. Turning balut into gourmet means offering it as a viand and not just a snack, said Concio. Packaging the product as a viand, balut can now be eaten as adobo, afritada, and caldereta.
Because of the concept of balut as gourmet, it was featured in the One Town, One Product Philippines (OTOP), a program of the Department of Trade and Industry geared towards supporting micro, small and medium enterprises in manufacturing distinctive products through the use of local and indigenous raw materials.
But would Filipinos eat balut in gourmet form?
Concio does not expect the local market to accept his offering immediately since fresh balut is available. Nonetheless, he believed that the potential market for his gourmet balut is the international market.
“The potential is great because it is a national delicacy, eh ang dami nating overseas Filipinos na craving for it,” said Concio.
Concio has already exported his product in the Middle East in a trial shipment and will be shipping in the United States in September of this year.
Watch Morales' video interview with Concio.
Balut turns gourmet
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Wow. Just saw this article on http://www.philippinesnewsvote.com/ and quickly pressed the link. I think gourmet balut is a fantastic idea. OFWs are always homesick...what better way to bring balut to them? The article is right, I rarely hear a balut salesperson around my area. I'm just wondering what caused this decrease in balut sales.
Wow I'm craving with this pinoy delicacy "BALUT". Hoping your product could reach here in Qatar.
Yes, it is already being sold in some supermarkets here in Dubai. In fact, I got myself once since I haven't cooked my lunch at that time. All I can say is the Balut Gourmet was really good and can compliment alongside with a freshly cooked rice. The only downside is the price. It is ridiculously overpriced at 12.50 Dirhams, so that's around 150 pesos! I didn't knew it was priced at that time until I came again to the supermarket and discover that I paid that much. And I noticed the bottles hardly moved from the shelf since the last time I bought it. I guess because of the price. Taste is a sure winner but the retailers should consider lowering the price if they want to capture the Filipino international market.
I don't think Php150 is overpricing the product. That's actually cheap considering it's been shipped to Dubai.
"gourmet"?! what makes it gourmet now; shouldn't it be at its better quality while it's unpreserved?
@doornextboy
san sa dubai meron? di p nkkrting d2 sa abu dhabi eh.
Interesting feature, but just needed to point out some errors:
"Balut is a fertilized duck with a nearly-developed embryo inside."
You probably mean, it's a fertilized duck's egg, right? Because it sure isn't a fertilized duck.
"Packaging the product as a viand, balut can now be eaten as adobo, afritada, caldereta, and brine."
Honey, brine is not a dish. It's the salt-saturated water that keeps food preserved, and in this case it's probably what the balut is immersed inside the jar.
Thanks V for pointing out the errors. We've made the corrections. Thanks again.
I would love to try our the gourmet version just to see how it taste.
@mai gurl
wala na sa market. hindi nag click.
Oh gourmet sounds interenting. It's worth trying. Hope it is good. Tech News
All I know that I don't like Balut.Graphic design
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Having been in the balut-making industry for 30 years, Concio wanted to save the striving industry of balut. In 2004, he introduced balut to the market in another form, which is the bottled balut or gourmet balut. Balut is a duck's egg with a nearly-developed embryo inside that is boiled and eaten in the shell. It is delicacy in the Philippines.
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Packaging the product as a viand, balut can now be eaten as adobo, afritada, and caldereta. download music for free, iscsi san
I prefer the one they call "Penoy". Its just an egg but very yummy.
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Honey, brine is not a dish. It's the salt-saturated water that keeps food preserved, and in this case it's probably what the balut is immersed inside the jar. Best regards, Katya, CEO of audio burning software
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