Nestled in the renowned tourist destination in Sagada, the Kumbasa Noodle House serves as a local restaurant and a small production center of fresh noodles made from squash. It is a social enterprise project of the Center for Development Programs in the Cordillera (CDPC) to aid in funding its social services to the local indigenous communities. In addition to delivering healthy food, it aims to contribute to boosting squash production by farmers. The project advocates for an indigenous food production system, which underscores sustainable agricultural practices such as organic farming.
The Kumbasa Noodle House is located at the Indigenous Peoples’ Center being managed by the CDPC at Sitio Kiltepan, barangay Kilong in Sagada, Mountain Province. Home to a homogenous Kankanaey, the local term for squash is ‘kumbasa,’ hence, the restaurant’s name. The Indigenous Peoples’ center was developed by the Montañosa Research Development Center (MRDC), a network organization of CDPC in the province. It was MRDC that started making squash noodles. When MRDC stopped its operations, CDPC sustained the lead in continuing the noodle production.
Murals at the restaurant made by the Sulong Likha Baguio visual arts collective
CDPC renovated the production facility previously used by MRDC and added a small restaurant to serve healthy bowls of squash noodles to locals and tourists. The production center is solar-powered, made possible through a grant from the Honnold Foundation, a non-profit organization that supports clean energy initiatives. This partnership is part of CDPC’s initiative to transition to clean energy.
Social value to communities
Social entrepreneurship is the promotion and building of enterprises that generate wealth to benefit a specific community or marginalized group, rather than just individuals or families. While a traditional business enterprise focuses on generating profits for wealthy shareholders, a social enterprise is driven by developmental goals aimed at benefiting the community[1]. The CDPC network has been providing social services to marginalized communities in the Cordillera region for decades. Expressly, CDPC has provided various projects in Mountain Province such as sustainable agriculture initiatives, health and education programs, and infrastructure development. These development projects are constantly carried out in partnership with peoples’ organizations.
As a social enterprise project, the income generated from the Kumbasa Noodle House is not just about profits, but about supporting the funding of social services needed by communities. By dining at our restaurant, you are directly contributing to these initiatives.
Furthermore, the squash noodle enterprise provides a market for local farmers to sell surplus squash. Typically planted from May to July, squash thrives during the wet season. Surplus is often sold in Sagada’s población, particularly on Saturdays, which are market days.
Martin proudly displays his squash, which has grown alongside lemon trees.
According to Martin, a local farmer affiliated with our partner peoples’ organization Pisante a Grupo ti Abagatan a Sentro (PIGAS) in the community of Bugang:
“dakel nga iyaman ti manalon ta adan ti nakasigurado nga manggatang ti produksyon ti manalon nga ag imumula ti kalabasa […] Ta diyay ket organic, ket mabalin nga imula ti padak nga awan ti igatang ti pesticide ken commercial ta agbalin nga ag biyag dayta nga is-isuna”
(It is truly a grateful [opportunity] for farmers[…] It is organic and can be cultivated by farmers like me who cannot afford pesticides and commercial fertilizers, as squash can grow successfully without them)
Loreto is preparing a delicious meal featuring squash and an array of fresh green vegetables.
Loreto, a member of the Pide Farmers Association, a women community organization, shared: “Nu adu, sumob-sobra nga pang-kakan ti pamilya isu nga ilako mi. Nu haan mi nga mailako, lutuen mi tapos inayun mi ti tinapay.”
(When there is an abundance of surplus, it is too much for family consumption, which is why we sell it. If we can’t sell it, we cook and add it into the bread [mixture]).
“Makatulong ta adda kai-marketan na dagituy kumbasa, haan mi nga problemaen nga maistock ti kumbasa ti ayan mi, maengganyo kame pay nga agmula nu adda ti kaimar-marketan na.”
(This is beneficial because there is a market for our squash. It’s no longer a concern for us if we have [too much] squash stored at home; we feel encouraged to plant more squash because there is a market)
These farmers practice intercropping. Martin cultivates squash alongside lemon trees and other vegetable crops, while Loreto grows squash in combination with corn.
Delivery of healthy food
By incorporating squash into its noodle production, Kumbasa Noodle House aims to support local farmers and social services and promote a healthier food system. The restaurant offers fresh squash canton noodles in dehydrated or fried packaging for extended shelf life, along with delicious squash chips.
Michael carrying a bundle of Paswik leaves, an indigenous plant known for its use as a botanical pesticide.
Michael, another farmer member of PIGAS said: “mabalin mo nga i-barter day fresh idjay naararamid ket ti uubing ket kayat da ngay day naaramid ta nu day fresh nga kalabasa lang ti lutuem handa nga unay nga kayat, isunga mayat dayta noodles; maaramid a noodles.
(You can trade fresh squash for [squash noodles] because children prefer them over cooked fresh squash, which they don’t enjoy as much. It is good having noodles; squash processed into noodles)
Chef Lao collaborates with the kitchen team during an engaging product development training session. (Left to Right: Chef Laorence Castillo, Arlyn Basia, Angay, and Sibaen Sugao)
Kumbasa House blessing
Guests during the blessing of the Kumbasa Noodle House in January 2024 were treated to an elevated culinary experience. CDPC has partnered with Chef Laorence Castillo, a passionate advocate for Filipino food heritage. Under his guidance, the restaurant has developed a delicious pork and vegetable-based noodle soup that showcases the vibrant flavors of squash. Chef Lao introduced sustainable cooking practices by creating a vegetable stock from roasted and boiled vegetable trimmings, emphasizing the importance of minimizing waste. Adding blended squash to the soup enhances its nutritional profile, making it a comforting and wholesome dish that guests enjoy. Noodle dishes are currently in the process of product development, promising more delightful surprises for our guests.
Focusing on delivering nutritious meals, Kumbasa Noodle House showcases squash’s versatility in its offerings. It contributes to a growing movement towards healthier eating habits while supporting local agriculture.
[1] Dacanay, Maria Lisa. (2019). Social enterprise in the Philippines, Social enterprises with the poor as primary stakeholders. DOI:10.4324/9780429265761-13