For resource id Ilonggo’s “batuan” fruit undergoes DNA barcoding

ILOILO CITY, Philippines  — The use of ‘batuan’ fruit, one of the distinct features of Ilonggo dishes especially for “sinigang” (sour soup or stew), is among the species subjected to DNA barcoding/fingerprinting for resource identification, conservation and protection project.

This was disclosed by DA Biotechnology Program Implementing Unit chief, Dr. Candida Adalla during a recent biotechnology forum here, as reported by the PNA.

Adalla said that she really has no idea if the fruit is endemic in Iloilo or it could be that the Ilonggo palate was the first to recognize its use for “sinigang” or as marinade in lieu of the tamarind.

The profile of the species will be recorded at the DNA library of the DA to make it easier for interested parties to locate the fruit if the need arises in the future.

Further, the initiative will also protect any attempt from other interested parties to claim ownership of the fruit. In case they gather specimens of the fruit and have them published then they have to acknowledge the Philippines as the source of the species, Adalla said.

The country also has the right to seek royalty should there be special varieties or products that will be developed out of the data gathered by the DA study.

The study kicked off only in June this year and is expected to be completed in a year’s time. The DNA barcoding/fingerprinting is one of the projects sanctioned under the biotechnology program of the DA.

Batuan (Garcinia binucao) is a fruit that is greenish, yellowish, somewhat rounded, and four centimeters or more in diameter. They have a firm outer covering and contain a very acid pulp and several seeds.

This fruit, usually used as a souring agent to dishes, is also known as haras in Capiz.  (FREEMAN)