A fruit once left to rot in the mountains is now redefining local enterprise, as Kabankalan producers turn the overlooked batwan into a line of specialty products, reviving rural livelihoods and giving the city a bold new flavor in the culinary map.
Cheryl Benigay, former president of the Kabankalan One Town One Product Producers Association (KOTOP), was one of those who saw it as an opportunity where others saw loss.
“When I visited the hinterlands of Tan-awan, I saw batwan growing everywhere, but no one bothered to collect it because it had low value,” Benigay told Brigada News FM-Kabankalan on Monday, July 28. “That’s when I realized we could turn it into something that showcases Kabankalan’s creativity.”
Batwan (Garcinia binucao) is a souring agent recognized by the Ark of Taste as a wild tree that grows abundantly in the forests of Panay and Negros. A single productive tree can yield 50–100 kg of fruit every six months, and an estimated 5,000 such trees are found across both islands.
During harvest season in the mountains, batwan sold for as low as P25 per gantang—so cheap that many farmers simply left the fruit to rot, with weak market demand offering little incentive to harvest or haul it down from upland farms.
Benigay began producing pickled Batwan, using natural preservatives like vinegar and sugar.
Each 250 grams of fruit takes about an hour to prepare, and the product lasts between three to six months, she said.
KOTOP members have also ventured into making batwan jam and powdered seasoning.
However, despite its culinary and commercial potential, farmers struggle to earn from it. Middlemen buy the fruit in bulk at rock-bottom prices, haul it to urban markets, and reap hefty profits, while the original growers are left with just a sliver of its real value.
Skills development
The group showcased these innovations during a skills training program aimed at empowering local producers to explore food processing and value-adding techniques.
The activity also served as a prelude to the Sabor Kabankalanon Traditional Cooking Competition on Tuesday, July 29, which will feature original recipes using local ingredients.
Letecia Maravilla, Local Economic and Investment Promotions Officer (LEIPO) of Kabankalan, said the initiative aligns with Mayor Benjie Miranda’s 12-point development agenda, which prioritizes grassroots entrepreneurship and sustainable livelihood programs.*
Reymund Titong is a Filipino journalist steadily building his voice in the field of news reporting, driven by a commitment to tell meaningful and relevant stories.
He serves as a correspondent for Rappler, contributes to Negros Daily Bulletin, and maintains a blog on Medium.