The Mama Sita Foundation (MSF), in collaboration with the Cultural Heritage Studies Program of Ateneo de Manila University, officially launched Tableya, Gawad Tsokolate ng Pilipinas: Philippine Tableya Competition on October 25, 2025, at the Le Cordon Bleu campus in Areté, Ateneo de Manila University.
The launch gathered students, faculty, academics, food historians, judges, and heritage and culinary advocates for an afternoon dedicated to celebrating one of the Philippines’ most enduring food traditions: tableya. More than a showcase, the event marked an important milestone in the ongoing push to secure Geographical Indications (GI) recognition for Philippine cacao and tableya rooted in specific terroirs. Food writer Ige Ramos describes terroir as kapookan—the blend of natural environment and cultural practice that gives GI products their distinct identity.
courtesy of Le Cordon Bleu Ateneo de Manila University
Conceived as a pilot ahead of a nationwide competition planned for 2026, the inaugural Tableya Awards featured eight tableya brands selected by students from Dr. Fernando Zialcita’s Cultural Heritage course. The hot chocolate drink competition was curated by cacao expert Estela Duque and evaluated by a distinguished panel of food and culture leaders, including Felice Sta. Maria, Oscar Mejia, Carla Villanueva, Rosario Juan, and Jancy Kilayko.
Organizers emphasized that the Philippine Tableya Competition goes beyond culinary appreciation. By advocating for GI protection, the initiative aims to strengthen cacao value chains, raise production standards, and provide long-term support to farming communities that sustain these heritage ingredients.
Guests also enjoyed a thoughtfully curated merienda featuring Mama Sita’s Heirloom Rice Champorado and Heirloom Rice Balatinaw Pinipig—dishes that underscored the richness and diversity of the country’s agricultural heritage. MSF’s participation reinforced its commitment to promoting terroir, responsible sourcing, and the preservation of heirloom crop value chains.
The initiative received strong institutional support from Ateneo’s John Gokongwei School of Management and Le Cordon Bleu–Ateneo, bringing together academic research and culinary excellence. Together with the Mama Sita Foundation, the partners aim to expand the Tableya Competition nationwide in 2026, deepening research, advocacy, and community engagement tied to the Philippines’ GI aspirations.
The launch of Tableya, Gawad Tsokolate ng Pilipinas signals the start of a sustained collaboration to elevate Philippine tableya—honoring its origins, empowering its producers, and positioning it proudly in both local and global markets.
