The provincial government of Northern Samar is pushing for the mass production of instant champorado (sweet chocolate rice porridge) to support communities during emergencies and natural calamities.

The provincial government signed on Tuesday a memorandum of understanding at the Summit Hotel here with the Eastern Visayas Food Innovation Center (EVFIC), Department of Science and Technology (DOST) regional office and the Eastern Visayas State University (EVSU) for the adoption and promotion of Ready-to-Eat (RTE) Retortable Champorado Technology.

“The introduction of the RTE Champorado marks a historic milestone for Northern Samar, making it the province’s first locally produced disaster-response food product. Nutritious, shelf-stable, and ready to consume, the product is intended to ensure rapid access to reliable nourishment when it is needed most,” said John Allen Berbon, head of the Provincial Economic Development and Investment Promotions Office (PEDIPO).

Through the agreement, PEDIPO will collaborate with EVFIC, DOST and EVSU to empower local producers by providing training, technical assistance and access to state-of-the-art food processing technologies.

The initiative is expected to support local rice and cacao farmers in Northern Samar, expand livelihood opportunities, diversify the province’s food product portfolio and strengthen science-driven strategies for disaster preparedness and economic development, according to Berbon.

Champorado is a traditional Filipino food made from glutinous rice and cocoa. Typically served warm for breakfast or as a snack, it is known for its rich, creamy texture and a distinctive sweet and salty flavor profile.

This food is often prepared by boiling sticky rice (locally called malagkit) with tablea (traditional tablets of pure ground roasted cocoa beans), and requires only boiling water to enjoy. (PNA)