Think ube’s just ube?

A field guide · Philippine ube Think ube’sjust ube? The Philippines actually has a wide variety of it. More than a hundred, in fact. Most Filipinos know ube as a flavor, but only a few realize that the country is home to over 100 varieties of purple yam. The itinerary — four stops Bohol Kinampay & heirloom cultivars Leyte NSIC Ube White Zambales Zambal Benguet Sampero Stop 1 · Bohol Kinampay The Queen of Philippine Yams OriginBohol What it tastes likeSweet, creamy, nutty, and vanilla-like ColorDeep violet Try it inKinampay halaya What’s special Among all the Philippine ube varieties, Kinampay is perhaps the most famous. It is so closely associated with Bohol that it is being considered for geographical indication protection, similar to how Champagne is tied specifically to the regions of Epernay and Reims in France. Stop 2 · Bohol Traditional Boholano Cultivars The ubes you’ve probably never heard of Long before ube became a global trend, farmers in Bohol cultivated dozens of traditional varieties adapted to local conditions. Many of these heirloom cultivars remain largely unknown outside farming communities. Their names carry generations of agricultural knowledge and represent an important part of Philippine food biodiversity. Local insight Many traditional varieties are at risk of disappearing as commercial farming focuses on only a handful of cultivars. Stop 3 · Leyte NSIC Ube White The Unexpected Ube OriginLeyte What it tastes likeMild and subtly sweet ColorWhite flesh Try it inTraditional Leyte delicacies In context When most people think of ube, they imagine deep purple flesh. But not all ube is purple. Leyte is known for producing a white-fleshed ube variety officially recognized by the National Seed Industry Council. Its existence confirms that Philippine ube diversity goes far beyond the vibrant purple varieties that are more popularly known. Philippine ube varieties can appear in different shades, including deep violet, purple, pale lavender, cream, and white. Stop 4 · Zambales Zambal The Farmer’s Favorite OriginOriginally associated with Zambales, but now grown across multiple provinces What it tastes likeMild, earthy, and versatile Try it inRoasted ube and everyday kakanin What makes it distinct Prized for its premium qualities, Zambal is known to be reliable and adaptable. It has become one of the varieties helping meet the growing demand for ube both locally and internationally. Did you know? Zambal is one of only two purple varieties officially recommended for commercial cultivation. Stop 5 · Benguet Sampero The Future of Ube Farming OriginVisayas State University research sites What it tastes likeBalanced sweetness and color Try it inPowders, processed products, and commercial desserts Its edge Sampero has attracted attention because of efforts to propagate it through aeroponics, a growing method that can produce planting materials faster than traditional farming. Researchers believe innovations like this could help address shortages faced by ube farmers. The Philippines has more than 100 known ube varieties Most people outside the country know only one thing about ube — its distinct color. But behind every serving of one’s favorite ube delicacy is a rich agricultural heritage shaped by farmers and generations of cultivation. As Philippine ube continues to gain global traction, understanding the varieties behind it becomes part of appreciating the culture that made it possible. Sources Intellectual Property Office of the Philippines. (2023, March 20). IPOPHL helps save Bohol’s culinary heritage with GI push for Ube Kinampay, Asin Tibuok. Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development. (2025, April 11). R&D project targets Bohol’s year-round production of Ubi Kinampay and other purple yam varieties. Philippine Root Crop Research and Training Center. (n.d.). An ube story: The Philippines’ purple gold. Slow Food Foundation for Biodiversity. (n.d.). Ubi Kinampay. Department of Agriculture. (n.d.). Ubi Production Guide. Credits Written & produced byAnica Borromeo Artistic concept byBea Levanza Story edited byJulian Cirineo Illustrated byDR Castuciano Vibe coded byDon Kevin Hapal