Sayote’s long shelf life, not due to preservatives
Text by: Rimaliza A. Opina
A food’s long shelf-life could be due to its inherent properties or environmental factors, not necessarily due to preservatives such as formalin as the public tends to believe.
Contrary to the video uploaded on YouTube that claimed that sayote (Sechium edule) has a long shelf-life due to preservatives, the Department of Agriculture said sayote is a naturally hardy vegetable that could last for one month even at room temperature.
In a statement released 16 September, the DA said no formalin or any harmful chemical substance is being used in sayote. The agency also cautioned the public not to be misled by unverified content circulating online.
Natural factors such as a cool climate also contribute to sayote’s long shelf-life, the DA added.
“The cool temperature, high elevation and fertile soil create the ideal conditions for cultivating sayote. These natural factors not only allow the crop to thrive year-round but also extend its freshness without the need for chemical preservatives”, the DA said in its statement.
The DA further explained that sayote thrives at areas with constant rainfall and cool weather, making the Cordillera region a suitable producer of sayote.
Apart from cutflowers, salad vegetables, and palay, sayote is also widely cultivated in the Cordillera. Benguet and Mountain Province are the top producers of sayote in the region.
According to the USDA, sayote is rich in fiber, vitamin C, folate, and has high water content. Sayote sprouts and leaves are also edible but have a shorter shelf-life compared to the fruit (which is widely known as a vegetable).
Originating from Mexico, sayote cultivation was introduced in the Cordillera in the 1920s.
Data from the Philippine Statistics-Cordillera showed that for 2023, the Cordillera produced P710 million worth of the vegetable.
Meanwhile, the DA encourages the public to continue supporting local farmers who depend on the cultivation of the crop for their livelihood.
