Philippine Journal of Science
150 (5): 861-874, October 2021
ISSN 0031 – 7683
Date Received: 16 Feb 2021

Knowledge and Practices in the Utilization
of Banana (Musa sp.) Leaf as Food Contact Material
in the Metropolitan Manila Foodservice Industry

Myrna Benita Z. Luna* and Jessa May Q. Recote

Department of Food Science and Nutrition, University of the Philippines Diliman
Quezon City, Metro Manila 1101 Philippines

*Corresponding author: mzluna@up.edu.ph

 

ABSTRACT

Banana (Musa sp.) leaf is widely used as a food contact material (FCM) in the Philippine foodservice industry. In spite of its usage in serving and wrapping various raw and cooked foods, the Association of Southeast Asian Nations (ASEAN) general guidelines on FCMs exempted its application to banana leaf (BL) and other natural materials that have not undergone chemical modification. This study documented the knowledge and practices in the utilization of BL in foodservice establishments within the top five local government units (LGUs) in Metropolitan Manila, Philippines. Key informant interviews using a semi-structured questionnaire and participant observation were employed in data collection. Data were analyzed using the constant comparison method. Results showed that despite technological and scientific advancement, the BL has remained a functional FCM in the foodservice industry due to its perceived ethnic, sensory, and environmental impacts. The BL specifications – including leaf maturity, dimensions, integrity, cleanliness, and varietal source – are related to its functionalities as FCM. Generally, preparation methods employed by foodservice establishments include wiping, washing, and heating. These methods of preparation were found to be significantly associated with types of food products. The efficacy of these preparation methods needs to be evaluated due to possible leaf contamination and deterioration due to improper handling and storage prior to usage. Furthermore, the foodservice industry identified BL supply, price, and quality issues that should be properly addressed. As an FCM, BL influences final food product quality and safety. Thus, the utilization of BL by other actors within the foodservice supply chain should be further studied to provide baseline information for the establishment of Philippine standards for BL as an FCM.