The president of the Philippine Amalgamated Supermarkets Association, Inc. finds nothing wrong with the Department of Trade and Industry's (DTI) pursuit of certain standards on popular Filipino dishes, including everyone's beloved adobo.

Steven Cua believes that coming up with such standards or guidelines would allow costumers in foreign countries, including Filipinos living away from home, to experience the authentic taste of Filipino dishes.

"Countries like Thailand and Vietnam have standardized dishes they wish to duplicate and promote in restaurants all over the world in the hopes that, if a gastro enthusiast partakes of this dish, Filipino adobo for example (as compared to Spanish-style adobo), he will enjoy the same expected level of sourness from said dish," Cua said.

Adobo is a style of cooking that involves the balancing of acidity (from vinegar) and savory flavors (soy sauce, garlic) together with the preferred protein (usually pork or chicken). It has gained popularity in recent years thanks to the glowing testimonials of local and foreign food vloggers.

The DTI-Bureau of Philippine Standards recently formed a technical committee to develop Philippine National Standards (PNS) on popular viands such as adobo, sinigang, lechon, and sisig.

The department was forced to clarify over the weekend that the panel's purpose was geared toward “international promotion" after Filipinos aired their apprehensions on social media regarding the setting of standards on adobo.

The technical committee was tasked to come up with standards on the basic cooking technique of the Filipino dishes to “help ordinary citizens, foodies, and food businesses determine and maintain the authentic Filipino Adobo taste.”

"I often hear that adobo dishes served in restos in the U.S. (United States) are mild in taste to cater to the locals while those familiar with our adobo find the taste rather lacking," Cua said.

He therefore noted that the move to create standards would be beneficial. "It would improve the dish if standards are set. It should level up comfort food services."

Meanwhile, local restaurateur Eric Teng also favored the move to set standards on adobo and other dishes on the part of the DTI.

"I love the idea," Teng, the owner of several restaurants, said when sought for a reaction.

"Adobo is a national treasure. A standard doesn't mean it will limit creativity for new kinds of adobo. It just sets an understandable standard, especially in showcasing adobo to the rest of the world," he explained.