It is the main product of the duck industry in the Philippines followed by salted duck eggs locally known as “itlog na maalat”.

Through content analysis of secondary data, this research argues that balut remains an authentic Filipino food despite shared patronage in several Asian countries through the localized meanings associated with its consumption, preparation, and distribution.īalut is a popularly known Filipino delicacy made from incubated duck eggs. Lastly, it also provides an account of the ways of balut consumption.

Fourth, it discusses the local ways of balut-making practices in the country. Third, this includes the key industries that started the large scale production of balut. Second, it identifies the localities that popularized the balut industry. First, it explores the factors that contribute to the discovery and patronage of balut. Consequently, this research aims to trace the history of balut production and consumption in the Philippines by specifically looking into the following. However, criticisms against its authenticity and the unstable demand for balut in the market pose challenges to the development of the Philippine balut industry. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18 days. The practice of making and eating fertilized duck eggs is a widely known practice in Asia.

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