After a hectic schedule going here and there, to visit a relative or two, the time has come to say goodbye. It's really a shame that you could spend so little a time, in a place where one third of your life was spent i.e., your birthplace. But you know, time changes everything. Especially priorities.
Now, I have my own family. They are waiting for me. And I am also anxious to go home (Leyte) as early as possible to be with my family. But wait, the usual pasalubong should not be forgotten. So, as a good traveler, the specialty of the town, which are usually food products must be a part of the bags of goodies for those waiting at home.
In Bicol, the thing that comes into mind is
pili nut, the so called national delicacy after the Bicol express which is spicy or matapang (brave) or uragon in the dialect.
Although they are grown as
ornamental trees in many areas of the
Old World tropics of
Malaysia and the Philippines, only the Philippines produces and processes pili nuts commercially. Production centers are located in the
Bicol region, provinces of
Sorsogon,
Albay, and
Camarines Sur, southern Tagalog, and eastern
Visaya. There is no commercial planting of this crop, fruits are collected from natural stands in the mountains near these provinces. In 1977, the Philippines exported approximately 3.8 t of pili preparation to
Guam and
Australia.
Pili is a tropical tree preferring deep, fertile, well drained
soil, warm temperatures, and well distributed
rainfall. It can not tolerate the slightest frost or low temperature. Refrigeration of seeds at 4 °C to 13 °C resulted in loss of viability after 5 days. Seed germination is highly recalcitrant, reduced from 98 to 19% after 12 weeks of storage at room temperature; seeds stored for more than 137 days did not germinate.
Asexual propagations using
marcotting, budding, and grafting were too inconsistent to be used in commercial production. Young shoots of pili were believed to have functional internal
phloems, which rendered
bark ringing ineffective as a way of building up carbohydrate levels in the wood. Success in marcottage may be cultivar dependent. Production standards for a mature pili tree is between 100 to 150 kg of in-shell
nut with the harvest season from May to October and peaking between June and August. There are high variations in kernel qualities and production between seedling trees.
Most pili kernels tend to stick to the shell when fresh, but come off easily after being dried to 3 to 5% moisture (30 °C for 27 to 28 h). Shelled nuts, with a moisture content of 2.5 to 4.6%, can be stored in the shade for one year without deterioration of quality (Coronel et al. 1983).
The most important product from pili is the kernel. When raw, it resembles the flavor of roasted
pumpkin seed, and when roasted, its mild, nutty flavor and tender-crispy texture is superior to that of the
almond. Pili kernel is also used in
chocolate,
ice cream, and baked goods. The largest buyers of pili nuts are in
Hong Kong and
Taiwan, the kernel is one of the major ingredients in one type of the famous Chinese festive desserts known as the "
moon cake".
Nutritionally, the kernel is high in
calcium,
phosphorus, and
potassium, and rich in
fats and
protein. It yields a light yellowish oil, mainly of
glycerides of
oleic (44.4 to 59.6%) and
palmitic acids (32.6 to 38.2%).
The young shoots and the fruit pulp are edible. The shoots are used in salads, and the pulp is eaten after it is boiled and seasoned. Boiled pili pulp resembles the
sweet potato in texture, it is oily (about 12%) and is considered to have food value similar to the
avocado. Pulp oil can be extracted and used for cooking or as a substitute for
cotton seed oil in the manufacture of
soap and edible products. The stony shells are excellent as fuel or as porous, inert growth medium for
orchids and
anthurium
