Laing is an exotic Philippine dish whose major ingredient is gabi (taro) leaves and stalks cooked slowly in coconut milk (gala) seasoned with ginger, Philippine chili and other spices. Its unique flavour and aroma is further enhanced by gala or coconut milk. Variants abound for laing may be mixed with fish, meat or shrimp or any combination. It is simply delicious, very spicy and creamy. Gala is also used in other Phlippine dishes.

A healthy product. According to American and Filipino food and health experts, coconut oil (a major component of gala) has many benefits. It raises good cholesterol, but does not raise total cholesterol (because it`s a neutral fat -- people with high coconut dietary intake have low incldence of heart disease), is rich in medium-chain triglycerides (MCTs) that provide instant energy; has anti-cancer content; and provides antimicrobial benefits against many pathogens.

How "Moondish" Began. The 40-something and hardy husband-and-wife team of Rufino and Ana Renee Manrique started a typical panaderia (bakery) in 1999 in Moonwalk Village, Las Pinas. They named their bakery Moonbake Breadhouse after the name of their village. "We both went into it, full-time. We took courses/classes in commercial bakery, bakery management and went to seminars", Ana began. From different bread varieties they came up with their main product line, the now sought-after Moonbake "chocolitos" (chocolate crinkle cookies). They followed it up with fudgy brownies in 1994. Their initial targets were school canteens, sari-sari stores and wet markets in Metro Manila. From simple beginnings, their business expanded to Laguna, Cavite, Pampanga and other areas outside Metro Manila. This led to their acquisition of more vehicles and hiring of salesmen.

However, the Asian financial cnsls In the late 1990s hit them hard as it also hit most of the country`s businesses. Sugar, which comprised 60% of the raw material requirement, became expensive. Prices of other raw materials also went up. It was hard for the, because they already had a hundred employees and huge operating expenses. To add to this, their best selling chocolate crinkles only sell seasonally. Thus, they needed an alternative source of income.

Search and Discovery. The Manrique`s coming up with the pioneering idea to produce canned laing was not accidental, but a product of hard work and perseverance. Plagued by the financial crisis, they began scouting for new saleable ideas and products. "We wanted an exportable product with a long shelf life", she said. Part of their research included linking up with the Department of Trade and Industry (DTI), DTI`s Design Center, the Philippine Food Processors and Exporters Organization, Inc. PHILFOODEX and the Department of Science and Technology (DOST) with regards to the operation of their business. Their quest led to discovering the profitability of food for export. "We were exposed to a lot of products with long shelf life that are good for export." Explained Ana, whose parents come from Albay, and Sorsogon. Rufino, meanwhile, is a native of Bataan.

The tireless search narrowed down to the DOST who by then were offering new food processing technologies especially for exquisite ethnic Filipino cuisine. One of this is laing in canned form. This, plus the fact that no one yet has ventured into processed canned laing, prompted the couple to adopt the technology in 1999. By the middle of that year, they underwent product development training at the DOST. By November of that same year, Moondish Laing was first introduced during the Asian Ethnic Food Festival held at the Philippine International Trade Center (PITC) and organized by Center of International Trade Exhibition and Missions (CITEM) and DTI. Thus, Moondish canned Laing was born. It was also in 1999 that Moonbake/Moondish became a member of the PHILFOODEX ..

Growth and Expansion. The market quickly took notice of the product` excellent taste and their business grew.

The following year, aggressive product promotion was their focus with their participation in the National Food Trade Fair. This was followed by the development of marketing channels via supermarket chains and retail outlets. They also started exporting. Initially, Moondish`s facilities were located within the DOST compound for a year, under a "technology business incubation" arrangement. This arrangement is for new productls that is intended for the commercial market and undergoing market testing. Thus they can rent facilities in DOST. The producer will provide the labor force and raw materials while at the same time honing operational and marketing skills. By 2001, they established their own 1,000 square meter facility at their current location inside the sprawling Food and Terminal Institute Complex in Bicutan, Taguig City.

From Laing traditional style, they developed other flavors. Bicol express, another famous Pinoy delicacy from Bicol, was introduced in 2000. It enjoyed instant acceptance proven by good rating and brisk sales. Camansi (breadnut) and Puso ng Saging (banana blossom), both with gata or coconut milk, was introduced in 2002. The Moondish family, backed by continuous research and development, added a new line to its growing ready-to-eat family of products. During the middle of last year, the company introduced sweet native Pinoy snacksginataang mais (corn) with tapioca pearls. Ginataang munggo and ginataang halu-halo followed suit.

The latest to come out is the ginataang ampalaya, introduced this year.