Corporate Social Responsibility

As Astoria-ACES recognized the rise in popularity of the beloved ube in the global community, we also noted the challenges it faces. Many products labeled as “ube” in baking and cooking often contain artificial flavorings and colorants, and the root crop itself is only available seasonally, from October to February.  

While traditional recipes such as ube halaya, ube bibingka, and ube biko remain as popular as ever, local and international chefs are beginning to use ube in novel ways. The applications of ube include croissants, cheesecakes, mochis, lattes, and cream puffs, just to name a few. Home cooks and bakers are also now using ube to experiment in the kitchen, with products such as ube jam and powder selling out almost as soon as they hit the shelves.   

With these factors in mind, and knowing that we had a supply of real, high-quality, Philippine ube through our Farm-to-Table program, our team of chefs, agricultural specialists, food scientists, and quality control experts developed a 100% pure ube product that is shelf-stable, has no additives, colorants, preservatives, or extenders, and is easy to use both at home and in professional kitchens.