NegOcc eyes more markets for kadyos, lamb meat

BACOLOD City – Negros Occidental is set to expand its markets for pigeon pea and lamb meat, as the Negrense food is highlighted in the three-day “Kaon Na ‘Ta” Food and Travel Festival last week.

Governor Alfredo Marañon Jr. revealed the plan on the second day of the festival held at the Ayala Malls Capitol Central in Bacolod City.

“To those who want to buy kadyos (pigeon pea), the province is capable of supplying any amount that you need,” he said.

“Kadyos,” is known as one of the three main ingredients of the popular soup dish “KBL” or “Kadyos, Baboy (pork meat), Langka (jackfruit)”.

Marañon said there was a time he dined in a restaurant in Manila and he ordered “KBL.”

“When I looked for the kadyos, I only saw about five pieces in a bowl,” he said, adding that he sees a huge demand for the commodity, especially in Metro Manila.

The province is now ready to supply “kadyos” to restaurants in Negros Occidental and other food establishments in the country, the governor said.

“More than the supply, the province can ensure the quality and freshness of its kadyos,” he added.

Marañon said the provincial government has organized farmers in the Fifth District to plant pigeon peas.

Moreover, the governor also underscored the capacity of Negros Occidental to supply lamb products.

Taking advantage of the festival to tap potential markets, he said the province had purchased 6,000 heads of sheep from Australia, which were already distributed to local farmers.

“So for the chefs who are here, we can supply you the freshest and most tender lamb,” he added.

The Department of Tourism-organized festival, which is hosted by Bacolod as the last leg for 2018, included the participation of Negros’ very own chefs Margarita Fores and JP Anglo, as well as Patrick Go, Niño Laus, Kalel Demetrio, Nico Millanes, Joerri Arro and Don Colmenares.

Tourism Secretary Bernadette Romulo-Puyat, in a message delivered by DOT-Western Visayas Director Helen Catalbas, said the activity marks a special day for the people of Negros Occidental.

“Special because we all know that in every meal we always save the best for last,” she said.

“Only the best Ilonggo delicacies, the best Negrense chefs, and the best locally-grown ingredients and produce topbill this Bacolod edition of the festival,” the DOT chief added. (PNA)

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