The entire world has added their thoughts regarding the COVID-19 and we are here not to add on to panic but INSPIRE you to rise above this stage.
Now that there is nothing to do and nothing to get a living from due to the Enhanced Community Quarantine (ECQ), why not follow what these Sagbayan, Bohol Amazonas do?
“Climbing trees is not just for recreation”, Indai Cortes said. These trees have heirloom cacaos that have been neglected for so long. “I climb trees to reach the cacao pods and see if they are within the white bean cultivars I am propagating”.
Different regions, where the ratio of trees to humans may register at 20:1, it’s not unusual to see women climb them in search for daily sources of income.
And now that the suspension of classes took effect a couple of days ago, students are starting to show ‘ALLOWANCE ANXIETY’.
No classes mean no lunch money. So Queenie, Indai’s daughter, decided to take a shot at fruit picking — 40 feet from the ground.
” I help harvest caimito (star apple), cacao, avocado, and corn. Some are easy to pick since they are on ground level but other fruits need extra effort. That is why they are expensive — buwis-buhay (life-threatening)”.
Strong arms and legs are required to tree climbing so here are 6 ways to ensure you are fit to climb.
1. Eat Lots of Vegetables 2. Perform Strength Training (warm up/stretching helps first) 3. Consume Enough Protein 4. Eat High-Calcium Foods 5. Get Plenty of Vitamin D and Vitamin K. 6. Avoid Very Low-Calorie Diets
DISCLAIMER: Minors were not harmed nor forced to climb trees. They helped the mother to reach areas with weight requirements. Safety gear (crash helmet) was provided but not shown in photo used. No child labour happened during entire process.
Join us at the Diamond Hotel, Roxas Blvd. Manila on June 19-30,2019 from 8:30AM onwards for the Philippine Culinary Heritage featuring Executive Christopher Carangian.
Executive Chef Carangian
*Graduated from Culinary Institute of America
*Founder of Razorchef PH
*Punong Heneral at Culinary Generals of the Philippines
*Food Historian at GMA7, Kapuso mo Jessica Soho, Pinas Sarap, and Ijuander
*Filipino Heritage Food Advocate
*Certified Coffee Sensory Judge for World Coffee Events
*Food Historian of Jose Rizal University
June 19, 2019 is the opening of the Filipino Food Festival where we will be selling and displaying heirloom cacao grafted seedlings, cacao tablea, cacao nibs, cacao tea, and coffee.Joining Plantacion de Sikwate are its members from Pangasinan, Bicol, Bohol, and Negros Occidental. We shall be at the booth everyday to cater to your queries as well.Such a Filipino celebration will not be complete without Elar’s Lechon, and naturally sweet Stevia sugar (one of the event’s bar hosts and exhibitors). To cap off the celebration, Chef Christopher shall prepare long-forgotten Filipino food and expplain the rituals that make the Philippines the land of gold (Ophir) with royal bloods known as MaharliCas.
Free registration so just drop in and be proud of our heritage through the eyes of Dr. Jose Rizal.
TeamPDS, represented by Media Director Mia Concepcion and CEO Mel Santos, attended the Media Launch at the Diamond Hotel in Roxas Blvd., Manila. This is for the preparations leading to the Philippine Culinary Heritage – Filipino Food Festival that will happen on June 19 – 30, 2019.(Ms. Cacao with Executive Chef Christopher Guado Carangian)(Mel Santos with RazorChef Philippines’ and Culinary General’s Executive Chef Christopher Guado Carangian)(Mel Santos with RazorChef Michelle Arce)Amazing recipes that brought back to the days of Jose Rizal and Emilio Aguinaldo were prepared by Executive Chef Christopher Carangian. The ingredients were close to home and showed us how Filipino heritage food evolved through the years.From the Warikwarik (Ilocos) Ciento Quinse (Cavite with Chavacano origins), Sikwate (Bohol, Bicol, Negros Occidental, Naga, Pangasinan) to the Philippine Civet coffee took centerstage as Executive Chef Christopher Carangian gave a sneak peak on the menu on June 19 and 21 respectively. Such a Filipino celebration will not be complete without Elar’s Lechon, and naturally sweet Stevia sugar (one of the event’s bar hosts and exhibitors).
To cap off the luncheon, history took over with the food’s long-forgotten Filipino rituals that makes the Philippines the land of gold (Ophir) with royal bloods known as MaharliCas.
Executive Chef Christopher Carangian
Graduated from the Culinary Institute of America
Founder of Razorchef PH
Punong Heneral at Culinary Generals of the Philippines
Food Historian at GMA7, Kapuso mo Jessica Soho, Pinas Sarap, and iJuander
Filipino Heritage Food Advocate
Certified Coffee Sensory Judge for World Coffee Events
Food Historian of Jose Rizal University
— PLANTACION DE SIKWATE has a booth at the lobby area where they will sell homegrown Heirloom Filipino Aromatico’s cacao nibs, tableas, and grafted cacao seedlings. Drop by for all day sikwate taste tests.
This event is open to all! NO REGISTRATION FEEs to enter.
For us cacao farmers, weekends are essential to seek strength and inspiration for the incoming week. We may do it differently from the corporate group that seeks rest and rejuvenation through #staycations or #travel.
If you ask me, I find strength by searching for new cacao mothers trees. Right now, I am in Bohol to search for the elusive Criollo or better known as the Filipino Heirloom cacao. Once I get my hands on it, they will definitely be part of our gene bank.
Golden mother trees may be difficult to find. We, at Plantacion de Sikwate, never give up and pack up. The determination and passion we share is our strength that arms us when we look for the elusive cacao variety.
If we have strategies to aid us in this search; our answer is none. We just go around, ask the people to lead us on our way. The Filipino Aromatico comes to our safekeeping with a Promise of the future. That is our way to return the blessings given to us.
We seek, we validate, we pay it back.
On March 26, 2019, I decided to return home to Cebu.
On my way home. The past few days I’ve been around Bohol; searching for golden mother trees. I’ve been to highlands and lowlands in search for them. My trip did not end in vain for I saw several cacao trees with white bean lineage.
Now, aboard the FastCat bound to Mandaue, I cant help but smile. Soon every port in our country shall serve a cup or two of the Filipino Aromatico.
CACAO LEVEL UP SEMINAR
February 21, 2019 10AM-5PM
3/F TriNoma, EDSA cor. North Ave., Quezon City, Metro Manila
CEO, Plantacion de Sikwate
* Filipino Aromatico Heirloom Cacao
* Planting the Heirloom Cacao (nursery to field)
President/Owner – Opulento Agriventures
* Cacao Biological farming system
* Biological pest control inputs
* Crop vaccination technology
Chocolatier, CMV Txokolat
* Chocolate Bar making
* Pinoy Craft of Chocolate bars
Executive Chef CHRISTOPHER CARANGIAN
Food Historian, Jose Rizal University
* Philippine Food and our National Hero Dr. Jose Rizal
SECURE A SEAT for P3,000 (Inclusive of meals and certificate)
To Reserve a Seat, SMS/call:
Mel Santos 09167170207
Mia Concepcion 09155130093
*** All payments are to be settled on or before February 18, 2019 via
Plantacion de Sikwate Cacao Producers Association, Inc.
Banco de Oro, J. Center Mandaue City Branch
Account No. 00419-032-4488
** Once you successfully have deposited your fee, take a photo of the deposit slip and send to PDSCACAO@gmail.com or inbox at PDSCACAO here at FB.
We were invited by Mr. Julian Gonsalves, Senior Advisor at the International Institute of Rural Reconstruction to conduct a 2-day seminar in Quezon Province. Together with PDS CEO Mr. Mel Santos is Ms. Romela Fabula, PDS Bicol Chapter and PDS PRO for Cebu Chapter Nestor Saludo who prefers to be called Nestor Salcedo on this James Bond series of being a Secret Agent, and Mr. Marlon Enoc for teaching everyone how to graft the right way.
The activities focused on the following:
Day 1 – Plantation de Sikwate Planting Programs (lectures and forums)
Day 2 – Onsite Training on cacao tree rehabilitation, side-grafting with heirloom budsticks, and more. Thank you Mr. Manuel Borre for welcoming us to your farm. Different venues allowed #TeamPDS to show our cacao farmers that the true meaning of seminars and trainings does not limit or should not limit anyone to 4-walls. Literature can help but what matters is the actual feel of the soil under your feet, the dancing flowers on your hand, and the fragrance of the most aromatic cacao variety of them all — Criollo or Heirloom cacao.
We would like to thank LGU Guinayangan Municipal Agricultural Officer (MAO) Ms. Belina Rosales for the Certificate of Appreciation we received.
Thank you Hon. Mayor Cesar J. Isaac III for the OTOP tokens and unforgettable accommodation your good office gave us. To all LGU officers and staff of the barangays in Quezon Province, we salute your dedication and true spirit to help uplift the lives of our Filipino farmers.
Planted in our PDS Training Center, Brgy. Atipuluan, Bago,City, Negros Occidental last February 2017. The prolific blooms then have resulted to prolific cherrels now.
Need I sing our song MY CHERREL (cherrie) AMOUR still? Planting continues with these happy hormones. Have a nice day!
by: Chris Fadriga
it’s not the quantity of flowers that matters. it’s the cherrels that will bloom after that. flowers from cacao trees, in this photo is a young age of 20 months, is a proof that a rare kind of cacao variety unknown to Filipinos can really thrive in our country.
I personally cared for these babies from seedlings to trees. At the end of the day, some flowers may fall but some will stay. With the right planting technology we follow, these blooms will grow and be one of the most coveted cacao varieties due to its floral scent.