Ube - a vibrant purple yam indigenous to the Philippines - has been a staple of Filipino cuisine for thousands of years. But only recently has it surged in popularity abroad.
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It is now appearing as an ingredient and flavouring in many recipes, from desserts, pastries, coffees and ice creams. You can now find it in both small independent cafés to the bigger global chains.
BBC reporter Becca Johns explains how social media is helping drive the trend and turning ube into the new matcha. She also discusses the consequences it could have for farmers in the Philippines.
We also hear from members of the Filipino diaspora about their concerns, from cultural appropriation to the trivialisation of an important symbol of Filipino culture.
00:00 Intro - What is ube?
02:08 How ube is traditionally used
02:47 Why ube became a global trend
03:40 The impact on the Philippines
05:02 Sustainability, farming and climate pressures
06:07 Who’s benefiting most from ube’s popularity
06:41 The “gentrification” of ube explained
07:49 The struggle to meet global demand
08:41 Quality vs quantity as demand spikes
09:20 What could be the next viral food trend?
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Presenter: Hannah Gelbart
Producers: Chelsea Coates, William Lee Adams and Ash Mohamed
Video producer: Baldeep Chahal
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