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Archives
October 1-31, 2007
BAR introduces potential product lines from Philippine oregano
by Rita T. dela Cruz
 Oregano wine, oregano juice for human, oregano juice for poultry, oregano tea and oregano vinegar.
These are just some of the potential products that can be derived from the Philippine oregano (Coleus aromaticus). This was reported by Dr. Estela C. Taño of the Department of Agriculture Regional Field Unit IVa - Southern Tagalog Integrated Agricultural Research Center (STIARC) during a public seminar on “Indigenous Plants for Health and Wellness” conducted by the Bureau of Agricultural Research (BAR) in celebration of the Health and Wellness Tourism (HWT) Month.
In many parts of the world, oregano is cultivated for its condiment and culinary use. It's strongly flavored leaves make an excellent filling for grilled meat, fried vegetables, and other specialty dishes that need that distinct aromatic flavor.
However, in the Philippines, oregano is mostly known for its medicinal value particularly in relieving children's coughs as claimed by earlier generations through indigenous knowledge.
Dr. Taño revealed that oregano contains carminative, diaphoretic, tonic, and stimulant chemical and medicinal properties. Specific contents in oregano are rosmarinic acid compound, and thymol responsible for its anti-inflammatory, anti-bacterial, anti-oxidant, anti-fungal and anti-viral properties per document analysis. However, chemical analysis on the commodity is still to be conducted to support and promote these potential product lines.
The fleshy and scaly leaves of oregano are rich in volatile oils which according to Dr. Taño is believed to be responsible for slowing the process in the spoilage of food therefore minimizing the risk of ingesting harmful microorganisms. She reported that fresh leaves of oregano can yield to as much as 0.055% volatile oil which is largely carvacrol.
The potential products from Philippine oregano, as introduced by Dr. Taño, are the results of an indigenous technology documentation research efforts that aim to develop innovative products from indigenous plants, increase awareness and promotions, and market them to generate income and sustainable community-based livelihood.
These technologies on production, processing and value-adding are parts of a BAR-funded research through its National Technology Commercialization Program (NTCP), which is a major initiative of Agriculture Secretary Arthur C. Yap on “making business from agriculture.” This is implicated by creating job opportunities and income growth created from yield-improving technologies generated from research and development (R&D).
Dr. Taño said that once the technologies are perfected, these potential product lines of Philippine oregano will greatly boost the government's promotion on rural agribusiness.
She added that there is now a great market potential for these kinds of products especially because consumers are becoming more cautious in what they eat. 
October 2007 Articles:
:: Yap promotes abundant & nutritious agri food products
:: World Food Day highlights “Right to Food”
:: 72-kilogram squash aces as “Pinaka-BEST” People's Choice
:: BAR awards 16 outstanding researches in agri & fisheries
:: Locally-developed ND vaccine wins PSAS Award
:: BAR conducts bio-organic fertilizer orientation
:: Eleazar receives distinguished alumni award from UPLBAA
:: UPLB celebrates Loyalty Day; Velasco highlights DA support
:: Nutritious malunggay-based recipe wins 2007 Agri-Cookfest
:: Food company eyes the potential of malunggay for biofortification
:: Beverage from malunggay
:: BAR promotes nutraceuticals and cosmeceuticals derived from food crops
:: BAR introduces potential product lines from Philippine oregano
:: A fresh look at siling labuyo
:: Operating the onion industry with OPREMS
:: Empowering upland communities through Dampalit watershed project
:: Agricultural Cooperatives: Catalyst for profitability and answer to globalization
:: DA adopts IPM scheme against Brontispa
:: DA implements program to abate use of chemical fertilizers
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