The Department of Agriculture-Bureau of Agricultural Research (DA-BAR) has been proving under its National Technology Commercialization Program (NTCP) that oregano can have highly-prospective commercial value given available processing technologies.

"Post-harvest and processing procedures are standardized to achieve optimum product yield and quality. Worldwide interest in oregano is increasing just as it is becoming popular in Southeast Asia," said Ma. Eloisa E. Hernandez in a BAR report.

Dr. Estela C. Tano of BAR said a multi-sectoral collaboration of independent laboratories, DA-BAR, Department of Trade and Industry (DTI), and the Department of Agrarian Reform (DAR) is enabling commercialization of oregano.

Consumed at only a total of 1.6 metric tons (MT) yearly based on records from food service shops, the herb is believed to have tremendous room for sales growth with its anti-bacterial, anti-inflammatory, anti-fungal, and anti-viral properties.

"In the near future, the farmer groups whom the researchers trained on the merits of growing oregano organically will benefit because we will buy the raw material," said Tano in a BAR report.

Rich in Vitamin A and C, it is used traditionally in Filipino households to treat cough.

A BAR technology documentation program indicated that innovative products from indigenous plants can create their own markets locally and maybe internationally. Oregano, for one, can be turned into nata de oregano which is a delicacy used as ingredients in desserts and into oregano herbal soap.

Sanitary practices assure food safety of processing technologies. Bureau of Food and Drug (BFAD)-accredited independent laboratories look into product samples to test their quality.

Other uses for this herb are as wine and tea.

However, government wants to further develop products from the herb since it easily grows in the Philippines without requiring labor-intensive cultural management practices.

"If one wants to increase demand for raw materials, then there should be processing industries. What the industries need are new technologies generated through R&D (research and development) which they can use to turn the raw materials into consumer products," said Tano.

So far, post harvest and processing technologies through BAR’s NTCP has enabled prevention of wastage of and value-adding in raw materials.

As post harvest loss can range from 10 to 50 percent, several technologies are being made available by government to prevent it. For instance, the Postharvest Horticulture and Training Research Institute (PHTRI) at the University of the Philippines-Los Baños has existing techniques on hot water treatment, modified vapor heat treatment and flotation for maturity detection for mangoes.

It also has modified atmosphere packaging, ethylene adsorbent, and improvement of non-refrigerated van desigh for ships transporting fruits. PHTRI has developed equipment such as hot water tank sizers, packinghouse line for round fruits, and sorting table for baby corn.

Another DA agency, the Bureau of Post-harvest Research and Extension (BPRE), has developed many equipment to reduce post harvest losses.

Among these are the tramline, grain moisture meter, corn sheller, flash dryer, outdoor storage, grain admixture, peanut seed storage, aflatoxin control system, bulk storage, storage decision support system, cashew kernel sheller, and charcoal-fired oven for cashew roasting.