The DTI said that the committee began setting the standards for cooking adobo in May, referring mainly to "Kulinarya: A Guidebook to Philippine Cuisine."
What are your thoughts on this?
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is there even a standard to begin with? although there are basics to it, there are tons of ways to cook adobo in every province. i'm not even sure if this is something the DTI should mess with.
The DA doesn't even have beef grading, much less pork, and now the DTI wants to set standards for recipes like how Tongress and DepEd enforced one language.