It’s harvest time at Central Square

Discover more of the country’s rich agricultural products at the 3rd Philipine Harvest happening until today at Central Square, Bonifacio High Street, BGC, Taguig. Organized by the Department of Agriculture (DA) in partnership with SSI Group, Inc. and Central Square, the third leg will once again highlight Philippine agriculture to the fore.

Following the highly successful second leg, over 40 exhibitors from different regions will now be participating in the grandest agri trade fair of the year. More importantly, it allows local exhibitors to share with consumers and potential investors the stories behind their

products, which consequently opens opportunities for partnerships and collaboration with other entrepreneurs.

This event is one of the Department’s initiatives to promote a wide array of local and natural food products such as organic vegetables, meat and herbs, artisan coffee, tapuy, brown rice and organic rice. Committed to be the number one salesman of local produce, DA Sec. Manny Piñol reiterates his support to agricul- tural entrepreneurs across the country and promote Philippine agricultural products, which are truly world-class.

The three-day agri food fair is an avenue where the public can buy, bring home and appreciate organic, artisanal, natural and indigenous products that are native to our country. The fair will be located at the lower and upper ground floors of Central Square in Bonifacio High Street Central and will be open to the public during mall hours.

Rambutan are generally eaten raw but are sometimes stewed with sugar and cloves and eaten as a dessert.

Native persimmon – A locally grown and endemic orange in Sagada, Mountain Province

Stanford Shaw Fresh Ginger Ale — An old-fashioned ginger ale that can be served as is or with ice. It contains two percent alcohol.

Chili Asylum’s Pickled Chili — The recipes are made in-house and from scratch, using only the freshest ingredients, sustainable meats and seafood, and products from local Philippine farms and vendors wherever possible.

(kadios-baboy-langka). Kadyos – or pigeon pea — is a popular ingredient in the Ilonggo cuisine, particular in the stew known as KBL

Fresh pili — indigenous to Bicol Region, the pili nut has the flavor of pumpkin seed when raw, and takes on an entirely different identity when roasted. It is soft yet crisp, with an easy crunch that surprisingly melts in your mouth, making it a...

Nipa Brew – A local Craft Beer with variants: Tropic Haze, Sunstoked, Bliss Point, Midnight Blur, Drop Zone.

Labuyo — is popularly used as a spicy condiment, together with vinegar.

Annatto fruit — Annatto’s flavor can be described as earthy, musky, and slightly peppery. Annatto seeds are usually steeped in oil or ground to a powder prior to adding to recipes. It is also used to color soups, stews, and spice rubs.