A study last 2008 by Windyl Joseph A. Khu and Nessa Rostia C. Malagar, students of Xavier University Grade School entitled “A verification study on the efficacy of Tabon-tabon Fruit Extract as Inhibitor of Bacteria in Tuna” bolstered the Kinilaw Sauce by Roger Ocampo as an ingredient in kinilaw, a native raw-seafood dish. According to the news article published at, you can eat kinilaw without getting indigestion or suffering food poisoning if you use tabon-tabon.

The abstract of the study by the XU grade school students which can be found at the website of Department of Science & Technology, R-10, stated that the extract from tabon-tabon showed an antibacterial effect on microorganisms found in yellowfin tuna, locally known as “barilis”.

Mr. Ocampo, who hails from Dipolog City is a Manila-based entrepreneur, developed the bottled kinilaw sauce out of tabon-tabon.

Ocampo formed Marapong Corp. to manufacture and sell the kinilaw sauce in his hometown. He said he started selling his kinilaw sauce only last March at a local supermarket in Dipolog City.


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