When eight friends found themselves together during a college reunion, the last thing in their minds was getting into business. These eight professionals already had their own careers to pursue so when they attended the alumni homecoming they only expect to rekindle friendship and bond with old friends; not going over a business proposition. No sooner after that fateful night, the group was incorp
orated adopting the name B88 CORPORATION, a name which refers to the year they all graduated or a shorter version of Batch 88. There is no surprise why they had gotten into the food business being alumni of the College of Agriculture at Xavier University (Ateneo CDO). What is amusing is how they got into business. It all started with a challenge to support the Fr. William Masterson Scholarship Program and XU Aggies Alumni Association Philanthropic Initiatives. Unsure of how they would find the means to continually support the organization and how they would be able to gather donations, they’ve decided to come-up with an activity they could profit from together. With a starting capital of P200,000 the group began to develop their flagship product, Kinilaw Mix under the brand name SuTuKil. As its name connotes, the product is used in preparing Kinilaw, a local Filipino dish of raw fish so**ed in a special mix and served. It’s a favorite staple during parties and gatherings and the group thought of making it convenient for families to make it whenever they want. Of all the ingredients they included in the Kinilaw Mix, there is one they are really fond of. Tabon-Tabon or scientifically known as Atuna racemosa is a fruit known to have medicinal values for diarrhea and stomach upsets. Locally abundant in the province, Tabon-tabon distinguishes the native kinilaw from any other kinilaw in the Philippines. Archaeological evidence proclaims Kinilaw with Tabon-tabon to be about a thousand years old way before Spaniards arrived. In 1987 Balangay excavation in Sitio Ambangan, Libertad, Butuan City, Tabon-tabon halves were found near fishbones, cut exactly the way it is done today. Excavation has been dated between the 10th and 13th centuries A.D., Kinilaw with Tabon-tabon may be one of the most ancient of the Philippine foods and methods of food preparation. Initially it is used for its appetizing smell, but more than just to delight your taste buds, tabon-tabon also helps get rid of bacteria present in some tuna fish according to a study published by DOST in 2007.
