MATI CITY, Davao Oriental — The humble coconut took center stage on June 30, 2026, as the Provincial Agriculture Office hosted a Coconut‑Based Recipe Cooking Contest at the Capitol Grounds. The competition, part of the 59th Araw ng Davao Oriental, transformed the versatile drupe into delectable buko pies and sticky bukayo, showcasing the province’s rich culinary heritage.
A Fruit That Defines a Province
Provincial Agriculturist Enya Celoso Amahit described the coconut as more than just a crop. It stands as a living symbol of Davao Oriental’s identity and resilience, a constant presence in the lives of its people. For generations, this fruit has fed families, sustained local economies, and inspired the province’s most cherished recipes.
The contest aimed to move beyond raw copra production and into the realm of value‑added goods. By encouraging farmers and processors to turn coconuts into premium desserts and confections, the province is charting a path toward higher incomes and greater market visibility. The goal is to celebrate the coconut while creating a sustainable gastronomic identity that can attract food tourists and investors alike.
Sweet Rivalries: The Buko Pie and Bukayo Showdown
Eight finalists battled for top honors in two beloved categories: the flaky, golden Buko Pie and the rich, chewy Bukayo. The buko pie entries featured tender young coconut meat nestled in buttery crusts, each baker guarding a secret blend of sweetness and spice. Bukayo, a traditional Visayan delicacy of caramelized coconut strips, offered a different kind of challenge, demanding perfect control of sugar and heat.
The participants’ creations were scrutinized by a panel of culinary experts. Assistant Professor Renate M. Andrada of Davao Oriental State University, Chef Arvin S. Balisanzo of Davao Oriental International College, and Ms. Marilyn Tugotan of the Department of Trade and Industry evaluated each entry on taste, innovation, and market appeal. Their collective expertise ensured that winners were chosen not just for flavor but for commercial viability.
Champions of Coconut Craft
In the Buko Pie Category, Joana Rae S. Guinawatan and Henrietta Sombadon of the Tarragona Women’s Multipurpose Cooperative emerged victorious. Their pie impressed judges with a perfectly balanced filling and a flaky crust that melted in the mouth. The win was a testament to the cooperative’s dedication to quality and their community’s collective effort.
The Bukayo Category saw Jessica Tequilla and Christine Peralta of Banaybanay claim the championship. Their version of the sweet treat was praised for its glossy texture and deep, caramelized flavor. The victory highlighted the potential of traditional recipes to be elevated into premium products ready for wider markets.
Beyond the Kitchen: Nourishing Livelihoods
More than a cooking competition, the event served as a launchpad for economic empowerment. Champions received cash prizes and critically, access to a zero‑interest capital loan to scale their production. This financial support is designed to help winners transition from home‑based operations to small‑scale enterprises capable of supplying local stores and tourist hubs.
Additionally, the winners will undergo specialized training and seminars to refine their business skills. The Provincial Government is committed to strengthening the entire coconut value chain, from farm to plate. By equipping local producers with both culinary and entrepreneurial tools, Davao Oriental is building a resilient, food‑focused economy that honors its agricultural roots.
A Taste of Place for Visitors and Locals
For travelers exploring Davao Oriental, events like this offer a unique taste of the province’s soul. The coconut desserts crafted here are not just sweets; they are edible stories of tradition, innovation, and community. The contest serves as an open invitation for gastronomic tourists to discover flavors that cannot be replicated anywhere else.
As the aroma of freshly baked buko pie and simmering bukayo filled the Capitol Grounds, it was clear that Davao Oriental’s coconut industry is ripe with potential. The province’s investment in its culinary creators is a recipe for a sweeter, more prosperous future.
