La Paz batchoy needs an ‘association’ to stay authentic
By Joseph Bernard A. Marzan
By Joseph Bernard A. Marzan
A recently published policy brief has called for the creation of a formal batchoy association to protect the authenticity of La Paz batchoy, strengthen the city’s culinary heritage, and support Iloilo’s status as a UNESCO Creative City of Gastronomy.
The policy brief, “Towards a Batchoy Association: Safeguarding Iloilo’s Iconic Culinary Heritage,” published online on June 17, said that despite the cultural and economic significance of La Paz batchoy, the industry remains fragmented, with individual batchoy establishments operating independently and without a formal governance structure.
“At present, there is no batchoy governance structure to protect Iloilo’s culinary heritage and promote the common goals of the batchoy industry stakeholders,” the policy brief stated.
The paper was authored by University of the Philippines Visayas faculty member Mary Rose G. Rebueno and published by the University of the Philippines Center for Integrative and Development Studies’ Local Regional Studies Network.
Rebueno proposed establishing a batchoy association and, as an interim measure, creating an official Batchoy Core Group under the Iloilo City Gastronomy Council to coordinate efforts while a permanent organization is being formed.
The recommendation stems from discussions during the Batchoy Stakeholders’ Forum held at Iloilo City Hall on Oct. 22, 2025, where industry stakeholders identified common challenges facing the sector.
Among the concerns raised was the misuse of the name “La Paz batchoy” by products that do not originate from Iloilo City, including commercially manufactured soup products marketed under the name.
The policy brief said these practices weaken the authenticity of the iconic Ilonggo dish and reinforce the need to pursue geographical indication (GI) registration, which identifies products with qualities linked to their place of origin.
However, the paper noted that the absence of a formal batchoy association has prevented stakeholders from establishing the quality standards and governance mechanisms required for GI registration.
The study also cited the lack of a dedicated La Paz batchoy outlet in the pre-departure area of Iloilo International Airport despite previous inquiries by batchoy business owners.
Stakeholders likewise discussed establishing a common service facility for batchoy noodles and meat production to improve efficiency and support the industry’s long-term growth.
“All these issues and challenges signify how important a Batchoy association is so that Iloilo’s batchoy stakeholders can collectively address GI protection for batchoy, lobby for batchoy’s strategic presence in Iloilo ports, set quality standards for batchoy […] and promote marketing for batchoy,” the policy brief said.
The proposed Batchoy Core Group would facilitate communication among heritage batchoy makers, newer establishments, government agencies, and private stakeholders while drafting preliminary quality standards for GI registration.
It would also consolidate batchoy narratives for cultural tourism and UNESCO initiatives, coordinate joint marketing and training programs, facilitate research, and begin preparations for GI registration.
“A journey begins with a single step,” the paper stated, urging the Iloilo City Government to authorize the Iloilo City Gastronomy Council to convene the Batchoy Core Group.
The policy brief also recommended that the Department of Tourism support the initiative by promoting greater visibility for La Paz batchoy at airports, seaports, and gastronomic tourism circuits.
According to the paper, the Core Group would provide an immediate mechanism for coordinating stakeholders while laying the groundwork for a formal association with defined governance structures, membership frameworks, and organizational mandates.
“Preserving Iloilo’s batchoy will entail coordinated governance, shared responsibility, and the commitment to safeguard Iloilo’s gastronomic legacy for future generations,” the policy brief concluded.
La Paz batchoy is widely regarded as Iloilo City’s signature dish and played a key role in the city’s successful bid to become the Philippines’ first UNESCO Creative City of Gastronomy in 2023.
The dish also gained international recognition after being named the world’s highest-rated offal soup by TasteAtlas in 2024.
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