Pinoy Coco Pandesal Healthier, Affordable: Bakers’ Group

With prices of baking ingredients soaring amid Russia’s invasion of Ukraine, a two-month research and development (R&D) collaboration among three government agencies namely, Department of Trade and Industry (DTI), Department of Science and Technology (DOST), and Department of Agriculture-Philippine Coconut Authority (DA-PCA) has led to the launch last month of an affordable Pinoy coco pandesal in major surpermarket chains in Metro Manila.

Johnlu Koa, Philippine Baking Industry Group (PhilBaking) president, said last Sunday, July 10, the coco pandesal is different from the regular Pinoy pandesal in that it is made up of 90 percent wheat flour and 10 percent coconut flour or a 90:10 wheat/coconut flour blend.  “The addition of coco flour has three major advantages namely, three times more protein, five times more fiber, and lower glycemic index,” explained Koa, also the founder and CEO of The French Baker group.

It will be recalled that former DOST secretary Fortunato dela Peña, seriously concerned over the skyrocketing price of wheat in the world market, ordered DOST to work closely with DA-PCA, PhilBaking and the VCOP (Virgin Coconut Oil Producers and Traders Association of the Philippines) to work on the development of a coconut flour-based bread product for the masses.  One of the results of collaborations and discussions was the initiative of PhilBaking to formulate a coco pandesal that uses wheat flour and coconut flour.  The product is dubbed Pinoy coco pandesal.