The Filipino pili nut industry is rooted in resilience, flavor, and cultural pride. Beneath the towering presence of Mount Mayon, where ash-black soil meets the damp kiss of monsoon winds, a tree grows quietly.
It doesn’t boast vibrant blossoms or towering height. Instead, it offers something far more enduring: the pili nut, a golden, buttery gem hidden inside a hard, dark shell. To the untrained eye, it’s just another fruit. But to those who know, it’s a gift of the land—one that tastes like resilience, where ash-black soil meets the damp kiss of monsoon winds, a tree grows quietly. It doesn’t boast vibrant blossoms or towering height. Instead, it offers something far more enduring: the pili nut, a golden, buttery gem hidden inside a hard, dark shell. To the untrained eye, it’s just another fruit. But to those who know, it’s a gift of the land—one that tastes like resilience.
For generations, Bicolanos have gathered pili the old way—by hand, with bolo knives and practiced rhythm. This age-old process, called pagtilad, splits open the stubborn shell to reveal a nut unlike any other. While the world has only recently caught on, locals have long understood that pili is more than just food. It is memory, identity, and a story of survival.
A Nut Born of Ash and Rain
Native to the Philippines, the pili tree (Canarium ovatum) is built for endurance. It thrives where other crops falter—on volcanic slopes, under scorching sun, and through the long dry spells between monsoon rains. When storms batter Bicol’s coasts or ash rains down from Mayon, the pili tree remains, quietly holding its ground.
What makes this tree remarkable isn’t just its ability to withstand nature’s worst. It’s how every part of it finds a place in daily life. Locals sauté or ferment its soft pulp. They burn its shells for fuel or carve them into simple crafts. From its bark, they gather the fragrant resin known as Manila elemi—sought after in perfumery and skincare. But it’s the kernel, that rich, silky nut at the core, that continues to steal hearts.
With practiced precision, farmers use long wooden rods to knock ripe pili fruits from towering trees—a rhythmic harvest rooted in Bicolano tradition and resilience.
Also read: Pili and Proud: How Que Rica is Elevating Bicol’s Native Nut
A Quiet Superfood with a Bold Heart
Long before superfoods became hashtags, pili nuts were feeding families and fueling farmhands. They carry a nutritional punch: packed with heart-healthy fats, omega-3s, vitamin E, magnesium, and powerful antioxidants. In fact, they offer more monounsaturated fat than almonds or pistachios.
And now, science is catching up. Recent research from the Philippine Journal of Science found that pre-processing methods—like soaking and sprouting—make pili even more nutritious. Another study revealed the oil extracted from pili pulp boasts strong antibacterial and antioxidant properties, hinting at its promise in health products and clean-label preservation.
But in Filipino homes, pili isn’t just a health food—it’s a staple of celebration and comfort. It hides in the soft folds of pastillas, adds crunch to yema, and crowns rice cakes like biko and suman. Sometimes it’s enough to toast them, sprinkle a little salt, and serve with a cold drink. It’s indulgent, familiar, and deeply nourishing.
The Flavor Whisperer: Chef Rica’s Reinvention
Enter Chef Rica Dakudao Buenaflor, a Le Cordon Bleu–trained chef who returned to Bicol and saw not just a nut, but a culinary icon in waiting. Through her brand Que Rica, she’s brought pili into the spotlight—crafting everything from pili glazed in truffle pecorino to those enrobed in Davao dark chocolate.
Chef Rica sources her pili directly from smallholder farmers in Sorsogon, working hand-in-hand with local women’s cooperatives to preserve traditional recipes and craft new ones. Her mission? To honor pili’s deep roots while elevating it into gourmet conversations worldwide.
“Pili is luxurious in taste, but rooted in everyday life,” she explains. “I wanted people to experience that duality.”
A Cheesecake Rooted in Love
At Flour Pot Manila, a boutique bakery known for its handcrafted confections, Chef Rhea Sycip has created a dessert that elevates the humble pili nut into something elegant and unforgettable. Her pili nut cheesecake—made with toasted pili and native muscovado sugar—is both a reflection of Filipino tradition and a testament to her skill in balancing flavor and texture.
What makes this dessert even more special is her commitment to sourcing. Chef Rhea works directly with pili farmers, ensuring not only the freshness of the nuts but also a direct link between the farm and the final product. Her work isn’t just a culinary act—it’s a commitment to community, to provenance, and to sharing a deeply local ingredient in a new, refined form.
“Pili doesn’t shout,” she says. “But once you taste it, you don’t forget.”
More Than Skin Deep: The Pili Ani Revolution
While chefs elevate pili in kitchens, others are finding new promise in its oil and resin. Enter Pili Ani, a beauty brand founded by mother-daughter duo Rosalina and Mary Jane Ong. With products that blend pili kernel oil and Manila elemi, Pili Ani has carved a place in the global clean beauty movement.
Their face oils, creams, and aromatherapy blends are proudly made in the Philippines and ethically sourced. And they’re not just making skincare—they’re building livelihoods. Farmers are trained in sustainable tapping techniques, and profits flow back into reforestation and education.
In 2022, Pili Ani became the first Filipino brand to land on the shelves of Sephora USA. A nut from Bicol now lives among global luxury products. That’s no small thing.
“Every drop of oil tells the story of the land, the labor, and the legacy,” says Mary Jane.
The Industry’s Growing Pains and Promise
Across the Bicol region, more than 13,000 farmers dedicate their lives to cultivating pili on over 140,000 hectares of land. These farmers, many of whom come from generational farming families, are the quiet engine behind the pili supply chain. Each day, they harvest and supply an estimated 2,000 kilograms of pili nuts, often using traditional hand tools and time-honored techniques.
“Every nut we crack is a promise—to our children, to our land, to the future,” says one farmer from Sorsogon.
Despite their dedication, the challenges remain steep. Harvesting is still largely manual, and pagtilad—the cracking of pili shells—is both laborious and dangerous. Modern processing equipment is scarce, and infrastructure remains fragmented across many production zones.
Yet hope is rising. The Department of Trade and Industry (DTI) has stepped up, promoting pili as a flagship Philippine export. In 2024, DTI led a delegation of pili processors to SIAL Paris, where Bicolano brands introduced their products to global buyers. The response was promising, marking a new chapter for the humble nut on the international stage.
In 2023 alone, the Philippines exported USD 150,080 worth of pili nuts, with the United States accounting for over 41% of this trade. As of 2021, Bicol produced nearly 4,933 metric tons, accounting for 84% of the country’s total output (source).
Meanwhile, efforts to secure Geographical Indication (GI) status for Sorsogon pili continue. This designation would ensure protection and recognition of pili’s origin—placing it in the company of world-renowned products like Parmigiano-Reggiano or Champagne.
The global pili market, currently valued at around USD 180 million, is projected to reach USD 320 million by 2033, driven by rising interest in plant-based diets and nutrient-dense foods. As consumer curiosity grows, so does the opportunity to make pili—not just a niche delicacy, but a Filipino staple with global impact.
Despite the buzz, the pili industry still faces tough terrain. Harvesting remains largely manual, with pagtilad requiring precision and patience. Processing remains labor-intensive, and scalable infrastructure is limited.
Yet, hope is rising. The Department of Trade and Industry (DTI) has stepped up, promoting pili as a signature export. In 2024, they led a delegation of pili producers to SIAL Paris, one of the world’s largest food trade shows. Conversations opened. Orders followed.
Meanwhile, the push for Geographical Indication (GI) status for Sorsogon pili continues. If approved, it would mean global recognition and protection—an acknowledgment that no other pili is quite like this.
A World Catching On
Step by step, pili is crossing borders. The European Union has resumed imports of Philippine pili. In the U.S., health-focused brands like Pili Hunters are bringing it to the paleo and keto crowd. Filipino chefs abroad are folding pili into everything from baklava to vegan sauces.
In Dubai, when Chef Nouel Omamalin’s pistachio-and-knafeh dessert went viral, it sparked a new conversation: what if pili had its moment next?
“The world fell in love with pistachios,” says Chef Rica. “But pili? Pili is ours. And it’s ready.”
Bringing Pili Home: The Simpol Way
So how can you bring this ingredient into your own kitchen? Start by toasting a handful and tossing them over rice or oatmeal. Fold them into cookie dough or a warm batch of bibingka. Blend them into your morning smoothie for a hit of creaminess and protein.
Pili also shines in savory dishes—try a spoonful of pili butter in adobo or a swirl of pili oil over grilled fish. You’ll be surprised how well this humble nut transforms your cooking.
Let’s Root for the Filipino Pili Nut Industry—Together
The rise of pili is more than a culinary moment—it’s a cultural revival. It’s a rediscovery of something we’ve always had, something quietly powerful and deeply Filipino.
So let’s champion it. Let’s cook with it, share it, support the farmers who harvest it, and the makers who shape it. Pili tells our story—from ash, from rain, from root to table. And that’s a story worth tasting.
Also read: The Power of the Pili Nut: A Filipino Skincare Brand’s Global Ascent
