Research Details

Himbabao was prioritized due to its ecological adaptability, cultural value, livelihood potential, and vulnerability to genetic erosion. As a perennial vegetable adapted locally, it aligns with goals for climate-resilient and biodiversity-enhancing food systems. 

Demand is rising, driven by cultural preference, Ilocano dispersion-linked consumption, and growing interest in healthy, local foods. While no formal market survey exists, frequent inquiries, seedling requests, and rapid market depletion indicate unmet demand. 

The crop offers high returns with low input requirements. A 50-tree stand can yield 100–150 kg of inflorescences annually, generating ₱50,000–₱90,000 at prevailing market prices, with nursery propagation providing additional income.  In addition,  potential applications in product development and crop improvement, and the provision of ecological and cultural services further justify investment in this crop. 

Scientific interventions can unlock himbabao’s full potential. Omics approaches—phenomics, metabolomics, and genomics—can accelerate its characterization, nutritional profiling, and molecular improvement. These can lead to the selection of superior planting materials, enhancement of nutritional and functional value, and formal conservation and breeding strategies. 

Identified superior germplasm may later be registered with the NSIC. Since no testing protocol yet exists for himbabao, the project will: (1) Request NSIC to establish a TWG classification; (2) Coordinate with BPI–NCT, NPGRL, and partners to draft an interim testing protocol for an asexually propagated perennial crop; (3) Conduct multi-location performance trials to supplement existing MMSU-PGR data; (4) Present variety profiles (morphological descriptors and photos) to the NCT TWG for evaluation; and (5) Develop a mass propagation and planting material supply system to support future varietal release and adoption. 

Himbabao’s nutritional value as demonstrated in previous studies and as will be further demonstrated in this project also warrants the development of functional food products (Antonio & Vivit, 2017; Baquiran et al., n.d.; FNRI, 1997; Oraye et al., 2023). Hence, the project will also develop a protocol for the production of himbabao powder as an entry point to more product development. Himbabao powder is envisioned to be used for himbabao-enriched functional foods such as but not limited to ready-to-cook dishes (instant soup and viand, “cup-and-go” meals), powdered drink mixes, and condiment powder. 

Thus, investing in himbabao research directly contributes to food security, livelihood generation, climate adaptation, agrobiodiversity conservation, and the revitalization of culturally significant food heritage—while offering a scalable model for mainstreaming other indigenous vegetables in the Philippines.

Publications

- Phenotypic diversity of himbabao:  Insights for Genetic Conservation

- Metabolomic profiles of two morphotypes of himbabao

-One (1) Coffee-table book: nutrient & health benefits of himbabao

-One (1) Himbabao plant diary in video- for training, exhibit & social media upload

Patent

Products

Places and Partnership

Policy