Philippines outlook: Resilient but could do better

For many years, Dr. Miflora M. Gatchalian has served as one of FoodPacific Manufacturing Journal’s (FPMJ) editorial board members. Her extensive understanding of the food and beverage industry is based on her academic expertise at the University of the Philippines as well as her current role as CEO of Quality Partners Company Ltd (QPCL).

QPCL specializes in quality management, consulting, and industry standards, helping organizations enhance processes, compliance, and performance. Beyond her corporate role, Dr. Gatchalian is the Founding President of the Philippine Association of Food Technologists (PAFT), the national body representing registered food technologists. She also helped establish the Asia Pacific Quality Organization (APQO), a non-profit that advances quality standards and practices across the Asia-Pacific region.

          Dr. Miflora M. Gatchalian, CEO of Quality Partners Company Ltd

FPMJ sought Dr. Gatchalian’s opinion on what the rest of the year holds for the Philippine F&B industry.

What do you see as the most significant opportunities, on the one hand, and major challenges, on the other, for the F&B manufacturing industry in 2026?

The Philippines is working through its recovery from the combined impacts of climate change, lingering pandemic effects, and governance-related hurdles. These circumstances present both opportunities and challenges for industries.

One positive and significant development is the way communities are finding ways to support one another by ensuring food is accessible to all. Households generate food resources that can be shared or sold to neighbors in need. For example, one household started buying and selling essential food items to meet community requirements, while others offered “food services” by sharing menus for family meals. These initiatives create business opportunities for resident entrepreneurs while serving community needs. This model can be replicated across many areas of the country and, in fact, has already become a way of life in several communities—providing F&B entrepreneurs with opportunities to earn while meeting local demand.

A constant challenge lies in rebuilding and finding ways to overcome damages from natural disasters such as typhoons, earthquakes, fires and related catastrophes that continue to disrupt livelihoods and well-being across the country. Immediate attention must be given to developing strategies that address food shortages. In response, F&B entrepreneurs have created quick solutions, such as ready-made food and beverages that can be delivered directly to households. The major challenge, however, is ensuring that community food requirements can be manufactured and delivered in a timely manner, while meeting the quality standards expected by customers.

If you could direct or shape the future of the food and beverage manufacturing industry, what changes or improvements would you most like to see in 2026?

The F&B industry is the lifeblood of the Filipino people, providing the backbone of national well-being. Success in F&B manufacturing means a well-fed population capable of making vital contributions to the Philippines’ economic development and growth. For this reason, full support must be extended to the industry, beginning with tangible improvements in the agricultural sector, particularly in high-potential areas.

Technological advancements in agriculture and food processing should be prioritized to strengthen the industry. Equally important are provisions to enhance marketing and promotion of both local and exportable products. For example, fresh and processed mango products hold enormous potential, yet only one province is dedicated to mango production. Despite the high export prospects of processed mangoes—whether fresh, dried, or in juice form—insufficient attention has been given to improving agricultural practices and processing technologies. Other countries, such as Thailand, have even capitalized on Philippine-developed technologies.

In 2026, the focus should be on the nation’s most promising agricultural and processed products, building on their successes to secure a stronger future for the industry.

The mango is one of the Philippines' prized fruits, valued agriculturally and economically. But according to Dr. Gatchalian, despite years of research and localized gains in the mango industry, progress has yet to be scaled nationwide particulartly in regions with strong growth potential. (Photo:  Ziprashantzi I Dreamtime.com)

Which technologies, consumer trends or regulatory shifts do you believe will most influence the sector in the near future?

Given the current situation in the Philippines, the initial shift should focus on three key areas: (a) understanding consumer needs and requirements from the F&B sector, as this is critical for sustainable economic development; (b) identifying and prioritizing these requirements according to urgency, then initiating changes that drive improvement and sustainability; and (c) developing regulatory frameworks based on these findings to ensure the timely application of desired changes and tangible improvements.

Take, for example, mangoes—a highly promising agricultural product. Despite years of study and localized successes, improvements have not been scaled nationwide, even in regions with strong growth potential. Had a dedicated team pursued this initiative to completion, the Philippines could have become the global leader in mango production. Unfortunately, the unfortunate Filipino tendency toward “ningas cogon” (short-lived enthusiasm) has hindered leadership and long-term progress.

To address this, specialized teams should be organized for specific food products, managing projects from plantation through processing to local and international distribution. When processes are fully developed, standardized, and sustained over time, project sustainability is achieved. This remains the weakest point in the Philippine context. Strong, consistent leadership—supported over the long term by government and community leaders—may be the most critical factor needed to secure the future of the F&B industry.