Plantacion de Sikwate Cacao Producers Association, Inc.’s CACAO TECHNO TRAINING 2024 presents “FROM FARMING TO BUSINESS CACAO SEMINAR” with Kent Edward Nalam of Rosing’s Cacao Farm.
Joining Fee: P350 (inclusive of Lunch and snacks) pay via GCash
0936-904-2094 Regine Valdez.
(2024)
I visited Waterfront Hotel Cebu since I had a meeting. I checked the Cacao Congress since it was within the hotel.
I was approached by a lot of people. It was a heartwarming moment that even students from the Ateneo told me that they are followers of our social media footprint.
Chris Fadriga was there,
Dr. Barlaan, Charita
Puentespina, and our notable Plantacion de Sikwate group (Bohol, Negros Islands, Pangasinan, Laguna) to name a few.
It is Plantacion de Sikwate’s advocacy to share to every farmer the cacao variety called Criollo. 8 years ago it was lobbied not to propagate because it brings pod rot, difficulty to plant, and has low yield. Well, things changed.
It brings me joy that what Plantacion de Sikwate shared to farmers is taking shape and being accepted.
Together with the co-cacao variety planting (W10, BR-25 and Criollo) the best tasting chocolate bars and tableas were achieved.
The yesteryear’s UF-18 is useful as a slave crop during grafting due to its ability to speed up flowering and aid in pod size. We respect other varieties and would be supportive to farmers who prefer the hybrids.
Our initiative to promote inter-cropping is still being followed; for it is advisable as another means of livelihood while waiting for the cacao tree’s harvest. Here, my support towards sustainability where options B to Z is covered.
ALWAYS LOOK BACK.
I remember 2014 when Plantacion de Sikwate started. It was all about research at first. When proper education was achieved, technology transfer followed suit.
Yes, our motto kept us together — HELP, EDUCATE, and INSPIRE. This, my beloved followers and members, is the secret of our cacao planters group.
Tito Mel
Waterfront Hotel, Lahug, Cebu City
July 30-31, 2024
Theme: Marketing Philippine Cacao & Chocolates
Contact: 09455411501 / 09541602533
Email: pcia.cacaocongresssecreatriat@gmail.com
#nationalcacaocongress2024
I am thankful to our Almighty God and the Blessed Virgin Mary for granting me good health, supportive family and friends.
Thank you for the overflowing love and affection on my 72nd birthday.
With more years to come, I am dedicating my sharp mind to making better decisions. Reaching this milestone is not about slowing down; rather, it is continuing my SERVICE to the community the best way I can.
THEY SAY THAT LIFE BEGINS AT 40, after that? IT GETS BETTER AND BETTER AND BETTER!
Mel
MEL: Alam mo ba? Bukod sa buong pangalan na alam ninyo mula 2014 ☝️, kinikilala din ng DTI ito bilang PLANTACION DE SIKWATE CACAO PLANTERS?
Kaya si Miss Cacao ay iyon ang ginamit sa libro na kasalukuyang binebenta ng grupo. Bumili na kayo sapagkat…
MC: Ako na po, Sir Mel. ?. We have published a hardbound book to help cacao farmers understand and appreciate the Criollo and the rest of the cacao varieties.
Do message us at pdscacao@gmail.com or PM us in our FB page @pdscacao for the different formats available that may suit your budget.
Thank you for ordering the books! If you have not done so, we have different book formats that can cater to your budget:
You see, hardbound books are costly; however, it is worth every penny. Paperbacks are good too but may undergo faster wear & tear. Online copies may be an advantage if you are tight on the budget. You may print it at home.
One thing though, you need to seek permission from us as the authors and Copyright owners.
The online copies have passwords. Members of PDS can receive the unprotected ones since they are members and the book is part of their learning process.
WANT TO ORDER?
EMAIL US
PDSCACAO@gmail.com
Subject: PDS BOOK
Thank you for asking what is in the book that you will buy. Here are the table of contents for the hardbound book. We also made it 2 volumes in one book. Let us know of your orders via pdscacao@gmail.com
Hello cacao farmers! Just a few days ago we received an email regarding a pest. How to kill it.
It was not that easy to identify the pest but the first look, this name came out —MEALY BUG.
According to research, keeping your plants “nourished with the right amount of fertilizer and water can help prevent mealybugs. Mealybugs are attracted to over-watered and over-fertilized plants, so make sure your plants drain well and do not overdo their feeding and watering. Keep your plant areas clean and clear of debris.”
Spray with isoprophyl alcohol for instant death but that would be costly. There is cane vinegar available? Use that.
The #FilipinoAromatico® has slowly emerged as the most sought after single origin cacao in the Philippines. Thanking old cacao trees that grew in backyards across the country, and harvesting the pods to create hard to replicate nutty tones, the Filipino Aromatico is here to stay.
Did you know that during the 1700s these fruit pod’s beans were used as a currency? Soon after, the indios during that time just planted some seeds all over the place and forgot about it. After several years, it grew and started to bear fruits. The money tree as they have called it, brought business, and food.
Now that the Filipino farmer knows better, a cacao producer association took the initiative to care for these trees which bore GOLD — Plantacion de Sikwate Cacao Producers Association, Inc. (PDS).
From traditional farming techniques, PDS has come up with modern techniques to educate farmers that they too, can grow their own money trees just like of the yesteryears.
More and more cacao farmers who are now enjoying the fruits of their labor has started creating their tablea products. The world awaits of their produce. The world knows that the Philippines is indeed a single-origin country when it comes to CACAO.
Be a farmer, call us for assistance, and in no time, harvest from your Filipino Aromatico money trees.
CHOCS ‘N BOXES
“Thank you Mr. Mel Santos and the @plantaciondesikwate for offering us scions from traditional Philippine criollo cacao varieties, you’ve done a great job of keeping our national flavor alive.
This particular Criollo variety was first brought to the Philippines by Spanish friars, a reminder of early colonial times but rather than being lost the remnants have been well preserved and is now being propagated throughout the archipelago.
Everything would not have been possible without Nestor Saludo who spearheaded the grafting of these Criollo varieties into our own cacao rootstocks.
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criollocacao #dairyfree #directtrade #philippinecacao #ethicallysourced #finechocolate #beantobar #glutenfree #healthychocolate #hotcocoa #localbusiness #organic #organicchocolate #beantobarchocolate #sugarfree #sugarfreelife #treetobarchocolate #veganchocolate
