The Technical Education and Skills Development Authority (TESDA) has tied up with the Slow Food Educators of Panay (SFED) to preserve and promote the slow food or culinary heritage in Antique province.

TESDA acting Provincial Director Agnes Dimzon said Friday they are developing competency standards with the SFED to preserve and promote the culinary heritage in the province, initially with the “pinindang,” a fried dried anchovy fish.

“Only a few of the younger generations know how to make pinindang and other culinary heritage, that is why TESDA has signed a memorandum of agreement (MOA) with the Slow Food Educators of Panay for the development of the competency standards or curriculum,” she said in an interview.

Dimzon said TESDA Regional Director Florencio Sunico Jr. signed the MOA with SFED on March 16, 2024 at the Advance Central College in San Jose de Buenavista, where they will also hold slow food training and education for TESDA stakeholders.

She said they hope to finish the competency standard by next month and submit it to the TESDA industry board for approval and implementation.

SFED spokesperson Dr. Mary Rose Gemma Rodriguez, in an interview, said pinindang is the only culinary food included in the living catalog, Ark of Taste.

“Pinindang has already gained international exposure, for it is the first culinary heritage from Antique that had been included in the Ark of Taste, a collection of food products that are already in danger of disappearing,” she said.

Rodriguez nominated Pinindang to the Ark of Taste last year. Currently, producers, mostly wives of fishermen from the towns of Culasi, Tibiao, and Laua-an, are reaping economic benefits compared to when it was only a traditional food served in the homes of Antiqueños.

The food product is now sold between PHP100 to PHP120 for a pack of 10.

Rodriguez further said they look forward to TESDA-trained food makers coming up with a uniform taste, diameter, and quality of the pinindang to be served in the restaurants as a distinct food from Antique when the competency standards are approved. (PNA)