This type of duck is being preferred than meat-type ducks because of the local demand for egg production. At that time, a particular town near the area has an abundance of Mallard ducks, locally known as “itik.” Itik or more notably known as Pateros itik are being raised mainly for its eggs. ĭuring the sixteenth century, the practice of making incubated eggs was believed to be brought by Chinese traders to the Philippines when they settled along the shorelines of Laguna de Bay. At present, it is still popularly known and commonly consumed in most East and Southeast Asian countries, including Laos and Thailand. Similarly, it is incubated for 18 to 20 days in Cambodia. The Vietnamese prefer the egg to be incubated for 19 to 21 days so that the embryo will be firm when cooked. The main point of differentiation among these duck egg products is the length of the incubation process. In Vietnam, a similar food preparation is called as hot vit lon, while it is famous as phog tea khon in Cambodia. It was called “maodan” or literally translated as “feathered” or “hairy egg,” as feathers are still visible when it is cooked. It has been identified that fertilized duck egg consumption was originally developed in China to extend the shelf life of the eggs before the discovery of refrigerators. This is locally known as “balut sa puti” which literally means “wrapped in white.”ĭespite the popular association of the consumption of fertilized duck eggs or incubated eggs to the Filipino cuisine, it has been documented to have existed and continuously patronized in many Asian countries. The perfect balut is incubated for 17 to 18 days while its embryo is still wrapped with a whitish covering and has not yet fully developed. Its name was derived from the traditional way it was prepared-“balut” which plainly means “wrapped” or covered inside bags during its incubation process. It is the main product of the duck industry in the Philippines followed by salted duck eggs locally known as “itlog na maalat”. Through content analysis of secondary data, this research argues that balut remains an authentic Filipino food despite shared patronage in several Asian countries through the localized meanings associated with its consumption, preparation, and distribution.īalut is a popularly known Filipino delicacy made from incubated duck eggs. Lastly, it also provides an account of the ways of balut consumption. Fourth, it discusses the local ways of balut-making practices in the country. Third, this includes the key industries that started the large scale production of balut. Second, it identifies the localities that popularized the balut industry. ![]() First, it explores the factors that contribute to the discovery and patronage of balut. ![]() Consequently, this research aims to trace the history of balut production and consumption in the Philippines by specifically looking into the following. However, criticisms against its authenticity and the unstable demand for balut in the market pose challenges to the development of the Philippine balut industry. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18 days. The practice of making and eating fertilized duck eggs is a widely known practice in Asia.
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