Tableya, Gawad Tsokolate ng Pilipinas: Philippine Tableya Competition Launches at Ateneo, Boosts Push for Geographical Indications for Tableya and Cacao

L-R: Estela Duque, Dr. Fernando Zialcita, and Andrei Valerio. (Photo courtesy of Le Cordon Bleu Ateneo de Manila University.) Photographer - Iris C. Wong  (Sources: https://www.facebook.com/share/1NjrnZbRKx/,  https://www.facebook.com/share/1QZEaoCvXH/

Quezon City, Philippines — 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 on 25 October 2025 at the Le Cordon Bleu campus of Areté, Ateneo de Manila University.

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 food writer Ige Ramos, referring to both natural and cultural factors that make the G.I. products unique.

L-R: Estela Duque, Felice Sta. Maria, and Dr. Fernando Zialcita. (Photo courtesy of Le Cordon Bleu Ateneo de Manila University.) Photographer - Iris C. Wong  (Sources:  https://www.facebook.com/share/1NjrnZbRKx/,  https://www.facebook.com/share/1QZEaoCvXH/)

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 Felice Sta. Maria, Oscar Mejia, Carla Villanueva, Rosario Juan, and Jancy Kilayko.

Tableya, Gawad Tsokolate ng Pilipinas: Philippine Tableya Competition at Le Cordon Bleu Ateneo de Manila University

“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 Sita 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 and Heirloom Rice Balatinaw Pinipig, 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.

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.

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.

L-R: BS Restaurant Entrepreneurship students Vito Tomacruz, Matthew Christian Galang, Brennon Gleason, and Elise Milana with Program Director Dr. Annalisa Mariano-Diaz.

Mama Sita Foundation Heirloom Rice and Cacao Champorado.

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

The Mama Sita Foundation partners with Ateneo's Cultural Heritage Studies Program to promote terroir and heirloom crop value chains.