Quezon City, Philippines —The Mama Sita Foundation (MSF), in collaboration with the Cultural Heritage Studies Program at Ateneo de Manila University, successfully launchedthe Tableya, Gawad Tsokolate ng Pilipinas: Philippine Tableya CompetitiononOctober 25, 2025,at the Le Cordon Bleu campus of Areté, Ateneo de Manila University.

2. Left to right: Estela Duque, Felice Sta. Maria, and Dr. Fernando Zialcita. (Photo courtesy
of Le Cordon Bleu Ateneo de Manila University.) Photographer – Iris C. Wong

The event gathered students, faculty, scholars, food historians, judges, and enthusiasts of heritage and cuisine for an afternoon dedicated to one of the Philippines’ most enduring culinary traditions. This inaugural event also marks a significant milestone in efforts to achieveGeographical Indications (GI) status for the specific ‘terroir’ of cacao and tableya in the Philippines. Food writer Ige Ramos has described terroir as ‘kapookan,’ encompassing both natural and cultural factors that contribute to the uniqueness of G.I. products.

Left to right: Estela Duque, Dr. Fernando Zialcita, and Andrei Valerio. (Photo courtesy of Le Cordon Bleu Ateneo de Manila University.) Photographer – Iris C. Wong

The Mama Sita Foundation representatives (L-R-Leila, Iya and Philip) at the Tableya Competition.

The Tableya Awards served as a demonstration event ahead of a planned nationwide competition in 2026. It showcased eight tableya brands chosen by students from Dr. Fernando Zialcita’s Cultural Heritage course. The event featured a hot chocolate drink contest curated by cacao expert Estela Duque. The judging panel included esteemed leaders from the food and culture sectors, such as Felice Sta. Maria,Oscar Mejia,Carla Villanueva,Rosario Juan, andJancy Kilayko.

“The Philippine Tableya Competition is more than a culinary showcase—it’s a cultural and agricultural advocacy,” organizers noted. GI protection for tableya and cacao is expected to strengthen value chains, elevate production standards, and support the farming communities behind these heritage ingredients.

Guests enjoyed a curated merienda featuringMama Sita’s Heirloom Rice ChamporadoandHeirloom Rice Balatinaw Pinipig, showcasing the richness of local agricultural traditions. The Mama Sita Foundation’s involvement underscores its ongoing commitment to promoting terroir, sustainable sourcing, and preserving the value of heirloom crop chains. Supported by Ateneo’s John Gokongwei School of ManagementandLe Cordon Bleu–Ateneo, the event combines academic excellence with culinary expertise.

Tableya Gawad Tsokolate ng Pilipinas

Their joint goal is to expand the Tableya Competition nationwide in 2026, boosting research, advocacy, and community involvement aligned with the country’s GI goals. This event marks the start of a long-term partnership to elevate Philippine tableya—celebrating its heritage, supporting producers, and securing its place in both local and international markets.

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