Launch of Tableya, Gawad Tsokolate ng Pilipinas: Philippine Tableya Competition (Quezon City, Metro Manila)

 

Last October 25, 2025, the Mama Sita Foundation (MSF), in partnership with the Cultural Heritage Studies Program of Ateneo de Manila University, successfully launched Tableya, Gawad Tsokolate ng Pilipinas: Philippine Tableya Competition at the Le Cordon Bleu campus of Areté, Ateneo de Manila University.

 

Tableya: Gawad Tsokolate ng Pilipinas

The event brought together students, faculty, members of the academe, food historians, judges, and heritage and culinary enthusiasts for an afternoon celebrating one of the Philippines’ most enduring food traditions. This inaugural activity also serves as a key milestone in ongoing efforts to secure Geographical Indications (GI) recognition for particular “terroir” of cacao and tableya in the Philippines. Terroir has been translated as “kapookan” by renowned food writer and historian Mr. Guillermo "Ige" Ramos, referring to both natural and cultural factors that make the G.I. products unique.

The Mama Cita Foundation partners with the Ateneo Cultural Heritage Studies Program to promote terroir and heirloom crop value chains

Designed as a demonstration event ahead of a planned nationwide competition in 2026, the Tableya Awards showcased eight tableya brands selected by students under Dr. Fernando Zialcita’s Cultural Heritage course, in a hot chocolate drink competition curated by cacao expert Estela Duque. 

The judging panel featured respected leaders in the food and culture sectors, including Ms. Felice P. Sta. Maria (originator of the Philippine Food History website), Mr. Oscar Mejia, Ms. Carla Villanueva, Ms. Rosario Juan (founder of the celebrated Commune Cafe) and Mr. Jan Christian Gregory "Jancy" Kilayko (part-owner of Primal Brew and officer of Philippine Coffee Board).

 

Mama Cita's Heirloom + Rice Champorado

“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.

 

The Mama Cita Foundation serves  Balatinaw Heirloom Rice Champorado and Balatinaw Heirloom Rice Pinipig

Guests were treated to a curated merienda featuring Mama Sita’s Heirloom Rice Champorado (a delicious dark chocolate rice porridge) and Heirloom Rice Balatinaw Pinipig (flattened roasted young grains of Balatinaw rice), highlighting the diversity and depth of local agricultural traditions. The Mama Sita Foundation’s participation reflects its continued commitment to promoting terroir, responsible sourcing, and the preservation of heirloom crop value chains.

 

Mama Cita representatives Leila, Iya and Philip at the Tableya Competition

L-R: Ms. Estela Duque, Dr. Fernando Zialcita and Mr. Andrei Valerio

This initiative was supported by Ateneo’s John Gokongwei School of Management and Le Cordon Bleu–Ateneo, institutions that bring academic rigor and culinary excellence to the program. Together with the Mama Sita Foundation, they aim to scale the Tableya Competition nationwide in 2026, strengthening research, advocacy, and community engagement connected to the country’s GI aspirations.

 

L-R: B.S. Restaurant Management students Mr. Vito Tomacruz, Mr. Matthew Christian Galang, Mr. Brennon Gleason and Ms. Elise Milana with Program Director Dr. Annalisa Mariano-Diaz.

L-R: Ms. Estela Duque, Ms. Felice Sta. Maria and Dr. Fernando Zilacita

The event marks the beginning of a sustained collaboration to elevate Philippine tableya—honoring its origins, empowering its producers, and securing its rightful place in both local and global markets.