PHILIPPINE native plants can be processed into flavoring and perfumery products with the right application of science.
According to the Department of Science and Technology-Forest Products Research and Development Institute (DOST-FPRDI) during a recent forum, native plants can be used as raw materials to produce flavors and fragrances, and provide livelihood opportunities for rural communities.
The forum titled “Halimuyak: Scents and Stories of Plants in the Philippines” was held recently at the National Museum of Fine Arts Auditorium in Manila.
The forum brought together DOST-FPRDI experts and practitioners from the food and fragrance industries to examine the cultural, historical, and scientific significance of Philippine aromatic plants.
“By transforming native plants into products that carry Filipino identity, we not only drive innovation but also protect heritage, strengthen industries, and create opportunities that uplift communities. We make science more meaningful,” said Science Secretary Renato Solidum Jr.
DOST-FPRDI Director Rico Cabangon presented the technologies and sustainable practices that support the green economy, including bamboo-based innovations that create high-value products from forest resources. He also emphasized the importance of expanding research in the local flavors and fragrance industry, noting that the Philippines’ rich aromatic heritage remains largely untapped.
“You’re not stopping on what’s on the plate. Expanding the research into fragrances and other aromatic applications is brilliant because the Philippines is rich in olfactory treasures. Recognizing that our local flora can define not just how we taste, but also how we experience scent opens a new frontier for us,” he said.
DOST-FPRDI researcher Edmark Kamantigue’s presentation was titled “From Nature to Fragrance: The Art and Science of Green Perfumery in the Philippines,” highlighting the institute’s Flavors and Fragrances from the Forest Technology Program (F3TP), a dedicated initiative that promotes the sustainable use of forest-based resources for local fragrance and flavor production.
Kamantigue also discussed green chemistry, sustainable production, and the creation of value-added products for the local fragrance industry. He underscored how the initiative positions the Philippines in building an innovative flavors and fragrance sector that links science with culture while generating practical benefits for communities and businesses.
The program also featured perspectives from local cultural and culinary figures who explored how scent and flavor connect to heritage and identity.
Filipino perfumer Oscar Mejia III of Scentsories Inc. presented “Scent and Memory: Bottling Philippine Heritage and Carrying it into the Present,” which traced the history of fragrance and perfumery in the Philippines, highlighting their role in preserving and carrying Philippine heritage into the present.
Building on these insights, Lokalpedia founder John Sherwin Felix presented “Roots, Leaves, Bark, and Peel: Aromatic Plant Ingredients of Philippine Cuisine,” underscoring how plant ingredients serve not only as flavoring agents in Filipino cuisine, but also as geographical and cultural markers in local gastronomy that reflect the nation’s identity and diversity.
During the event, a pop-up exhibit was mounted by DOST-FPRDI researcher Forester Florena Samiano, highlighting local fragrant and aromatic plants used in F3TP, including Manila copal, Manila elemi, cinnamon, vetiver, and agarwood, which are sourced from Philippine forests.
Visitors also saw forest-based fragrances and a scale model of the FPRDI-developed extraction equipment, giving them a clearer picture of how research is translated into usable technology.
The event was held in partnership with the Filipino Heritage Festival Inc., the National Museum of the Philippines, and the National Commission for Culture and the Arts.