This weekend, we were asked our opinion on the prospects of vegetable farming and how profitable it can be for farmers and entrepreneurs and how much investment would be needed if one desires to start up in this line of farming. Our answer was the obvious: it depends on the variables but the bottom line is really the thread by which one will follow. Let me take for an example, the choice of which to eat: sub-temperate or indigenous veggies, meaning, should it be cabbage or pechay against alugbati (basella rubra) or tagabang (Corchorus olitorius L)?
Getting to eat native or indigenous vegetables will depend on one's orientation and exposure. Children exposed at an early age to sipping the broth of tagabang cooked with garlic would seem to take preference to it until their ripe old age. We can write with certainty about this because we had a lifetime of preference to this native vegetable. My mother and my grandmother had a unique way of cooking this wild-crafted veggie. They would simply boil a cup or so of water then throw in first: 4-5 pcs. of garlic, shredded fried fish, squash, cut-up eggplants and a few other vegetables that need to be cooked ahead of the leaves. After one boiling, they would dump both the malunggay (Moringa oleifera) and the tagabang. They would immediately cut off the fire and let the pot stay for about 3 minutes and then they would serve the batch to a waiting brood of six.
If we were made to choose between a serving of cabbage stew against this wild mix of native veggies, myself and our other siblings would still prefer the tagabang-based vegetable stew especially if served with fried gumaa- pinakas. Gumaa is a deep water fish abundant in the Visayan sea which is fleshy and is usually salted and dried. The fermentation and the drying it undergoes somehow activates some amino acids that impart a sweet and tasty flavor, similar to the taste that one gets from fish sauce (patis).
Our mother has also a way of cooking alugbati which she taught us when we were old enough to help in the kitchen and cook. She would first put in a layer of squash, eggplants, red winged beans, tomatoes, pre-cooked ground beef or minced fried fish and onions (no garlic) then top this with 2 inches of cleaned alugbati leaves (No water added because the whole batch will be cooked by the juices coming from the vegetables esp. alugbati) . She would let this mixture boil over low fire until she has estimated that all the veggies on the bottom layer has cooked and turn them over once then let it simmer for about 2 minutes more before finally declaring the mixture cooked.
These two vegetables, alugbati and tagabang, are part of our food fare and we would presume that many other Ilonggos share the same experience. But the local vegetables market seems to have been overran by sub-temperate vegetables especially those coming from Baguio City and Kanlaon (Negros Occ.). Thanks mainly to the various information media where lifestyles of other countries inevitably include food and such vegetables like carrots, lettuce, cabbages, etc are also promoted.
Nutrition wise though, DOST and other health agencies now confirm that malunggay can beat broccoli anytime in terms of nutrition and other health benefits, be it anti-oxidants, mineral content or whatever. This is mainly due to the nature of both vegetables. Malunggay, a deep rooted tree can draw up nutrients from the deep soil strata while crucifers being annuals can just convert soil nutrients within 18 inches from the top soil. Tagabang and alugbati have also a deep rooted system so like the malunggay, their roots can scour deep into the soil to gather nutrients needed for their growth.
As we progress with this comparison between sub-temperate versus indigenous vegetables, we will try to present cost and return analysis as well as other information which will encourage farmers, weekend gardeners and other interest groups to make a choice of what they will grow and maybe, farm business they can engage in. we have been growing them too, both semi-commercially and as a source of table greens. Both can be profitable and preference is the main contention.