According to a 2016 essay by Andre Orandain, “Our [Filipino] cuisine is participative and communal. It asks and implores one to touch the food, not only to consume but also to partake. To allow ourselves to connect with the things we eat on a deeper, more spiritual level. It asks us to treat food intimate. [Therefore] The sawsawan is one of the most important facets of this trait. It defines the very structure of Filipino culture. It shows us how we adapt, how we change, how we are hospitable, and how we love to please. It is many things all at once, but more importantly, it shows how much of a reflection food is.”
Meanwhile, products related to fruit salads experienced no significant change. Evaporated milk increased by 2%, while condensed milk declined by -1%. Other fruit salad-related products have experienced drastic declines, including all-purpose cream at -11% and canned fruits at -16%, suggesting that Filipinos are giving up fruit salads on their holiday table this year.
“Our analysis further suggests that on holiday seasons, Filipinos are willing to forgo salads and sweets, but they are struggling to let go of fried foods. The aversion to sugars and salads comes from high inflation, growing concerns on diabetes, and increasing health consciousness. Meanwhile, the propensity for fried foods comes from practical considerations (convenient and economical) but also from a much deeper sociocultural consideration,” Bae explained.
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