Regional SUCs Celebrate Indigenous Heritage at Pagana Maranao Closing Ceremony

Brgy. Bagoingud, Ditsa-an, Ramain, Lanao del Sur — The Training-Workshop on Indigenous Product Commercialization concluded with a vibrant display of cultural heritage and hospitality during the Pagana Maranao closing ceremony held on April 22, 2026, at the Adiong Memoria State College campus.

The event brought together delegates from across Mindanao to celebrate the successful completion of the workshop and to honor the deep-seated traditions of the Maranao people.

A growing Consortium of Excellence, the ceremony began with a welcome address by Dr. Sherifa Rohannie K. Adiong, representing the host institution. The gathering highlighted the expanding influence of the consortium, which now boasts 14 active members. Originally led by Mindanao State University - Maguindanao, the group has grown to include institutions from Region IX and the BaSulTa (Basilan, Sulu, and Tawi-Tawi) areas.

Participating State Universities and Colleges (SUCs) included: Adiong Memorial State College (AMSC), MSU - General Santos City, Cotabato State University (CotSU), University of Southern Mindanao (USM), Sultan Kudarat State University (SKSU), South Cotabato State College (SCSC), Basilan State College, Sulu State College, MSU- Buug and MSU - Tawi-Tawi.

The highlight of the evening was the Pagana Maranao, a traditional feast that serves as the highest form of hospitality in Maranao culture. The meal was preceded by a Kandori, a ritual prayer of thanksgiving and blessings.

To further honor the attendees, the hosts performed a traditional Maranao dance, symbolizing the depth of their welcome.The visual presentation of the feast was as significant as the flavors. Food was served on the Dulang, a large circular brass tray set on a pedestal.

These trays were elegantly covered. As to culinary highlights, guests were treated to a spread of spicy and aromatic traditional dishes, many of which featured Palapa, the iconic Maranao condiment made of caramelized shallots, ginger, and chili. The main menu featured the following, to wit: 1.) Beef Rendang- Beef slow-cooked to perfection in coconut milk; 2.) Chicken Piaparan- chicken prepared with shredded coconut and turmeric; and Kuning (Yellow Rice)- rice seasoned with turmeric and topped with fried shallots.

In Maranao culture, the abundance of the Pagana is a direct reflection of the host’s social standing and generosity. "A guest should never leave a Pagana hungry," the tradition dictates, ensuring that every participant felt the warmth and prestige of the Lanao del Sur community.

The ceremony served as a fitting end to the workshop, bridging the gap between indigenous product commercialization and the preservation of the rich cultural identity that makes these products unique.

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