Iloilo tourism goes DIGITAL with the QR code project

Special QR CODE cupcakes from Tinapayan bakeshop

TOURISTS visiting Iloilo now have a handy guide to places to go and things to try as Philippine telecommunications leader Smart Communications, Inc. and new media startup InnoPub Media unveiled its digital tourism program in the province.

Special markers containing QR or quick response codes have been placed in select heritage and tourism areas in Iloilo. When scanned with a phone or tablet, the QR codes trigger the download of information about the tourism site.

To be able to download information, however, the gadget needs to be connected to the Internet and have a QR code scanner, which can be downloaded for free in the phone’s application market.

The program also includes a mobile guide to Iloilo, which contains a listing of places to go and things to try as well as important contact numbers. The guide can be accessed via phone scanning of special posters and standees at the airport, Iloilo City Gallery and various establishments.

SPECIAL MARKERS. Some heritage and tourism sites in Iloilo contain special markers like these. When scanned with a phone, the markers trigger the download of information about the sites.

QR Code for the plaza of La Villa Rica de Arevalo

The mobile guide, which will be turned into a downloadable e-book for phones, tablets and e-readers in the coming weeks, is produced in partnership with Cebu Pacific.

InnoPubs Media's Max Limpag tries the QR Code for the Jaro Cathedral

The program also includes a mobile website that allows tourists to view an interactive map of places to go based on their locations. To view suggested areas, tourists need to turn on their gadget’s global positioning system or GPS, open myguide.ph and enable location sharing.

Iloilo City Mayor Jed Patrick Mabilog samples the QR code as InnoPub founder Max Limpag,
Smart Communications' Nick Wilwayco and Atty. Maria Jane Paredes look on.

“The digital tourism program ushers Iloilo City into the 21st century with its possibilities of digital technology. The power behind this is multi-institutional collaboration including government and private, individual and institutional interdisciplinary expertise,” said heritage advocate Eugene Jamerlan, a member of the team behind the program.

“The QR code program delivers information in an instant, right there where you need it,” Jamerlan said.

Launching of the ILOILO DIGITAL TOURISM project at the Iloilo City Hall Penthouse

The program was launched on Thursday, March 21 at the Penthouse of the Iloilo City Hall.

“Today’s technologies allow us to put a layer of information on real life that is accessible through mobile devices,” said InnoPub Media co-founder Max Limpag, “This digital tourism project showcases that and harnesses its power to support a key sector of our country’s economy – tourism.”

The QR code, e-guide, and online map projects will start with Iloilo City and spread out to the rest of the province. QR codes and electronic guidebooks add to the visitor experience by providing them relevant information about Iloilo’s historical, cultural, and other attractions.

DOT-6 Regional Director Atty. Helen Catalbas (left) tries the QR Code as Smart Communications Inc. Public Affairs head for VisMin Atty. Maria Jane C. Paredes observes.

This Digital Tourism Project is a collaboration among the City and Provincial Governments of Iloilo, Smart Communications, Inc., InnoPub Media, and Iloilo private sector partners (Iloilo City Cultural Heritage Conservation Council, Iloilo Heritage Foundation Inc., UPV Center for West Viosayan Studies).

/press release

Fruits from the grocery

These packs of cut up fruits were bought from SM Delgado's grocery. Got enticed by their color and luckily, they were as good as they looked, especially the papaya. Each was just less than Php 22, really a bargain!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

FLAVOURS OF ILOILO

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