Christopher Fadriga gikan sa Bago City, Negros Occidental ang giila isip usa sa mga best cocoa producer!

‘Best Cocoa Producer’

Usa lang si Christopher Fadriga gikan sa Bago City, Negros Occidental ang giila isip usa sa mga best cocoa producer sa tibuok kalibutan.

Dinhi lang sa GMA Regional TV Live!

Criollo Harvest: Beyond Average

One of our members from the Cordillera region proudly showed to us their soon to harvest Criollo Filipino Aromatico pods! At an average, the pods, from this rare cacao variety, yields 50 per tree. Happy to share that this golden tree is yielding 110 pods + is flowering + has cherels. Congratulations!!! #parasabayan #FilipinoAromatico™ #goldenbabies

Update on GMM with PDS

Nakaka pagoda shirota strain ang rationale mo PDS!! I Love you to the moon and back plus all surrounding comets therein. This is for the next generation of Cacao farmers!

We shall have an end of month meeting (teka gawin ko pa programme and letters.) The line up of guest speakers are quite impressive if you ask me.

Thanks Tito Mel Santos for the collaboration of minds last night. The Minutes of the Meeting’s with you na so we both wont forget what to do hehe.

Ms. Cacao, the “Lamborghini” holder of the Golden Babies called CRIOLLO Filipino Aromatico™

#foryou #fromUs

Plantacion de Sikwate makes a Mark

PDS re-filed their Trademark registration with the Intellectual Property Office of the Philippines (IPOPHIL).

They opted to secure a collective mark for the advantage of their member’s businesses. You see, “a collective mark is any visible sign capable of distinguishing the origin, common characteristic, quality of goods or services of different enterprises under the control of the registered owner which must be a group of industry stakeholders.”

This means that when you affix the Trademark of the Filipino Aromatico™️ on your packaging of cacao tableas, cacao wine, and other cacao-related products, you are guaranteeing your customers of the common quality being offered by the owners of the Criollo variety trees who have started to harvest their crops.

Across the border, the taste of a Criollo cacao tablea has a distinct flavor, and aroma — a mixture of nutty, sweet, and  slightly bitter taste.

Backed by Heritage

“Kung baga, iisa ang origin o pinagmulan kasi ng Criollo variety na mula sa Plantacion de Sikwate. Nag mula ito sa ating mga ninuno na nagpalago ng puno ng cacao ilang daang taong na ang nakakalipas. Hindi nila alam na ito ay Ginintuan™️ — rare at napakalinamnam kaya mahal — kasi ang punla nito ay mula pa nuong 1800s nang dumaong sa ating mga ports ang mga galleon. Naging bahagi kasi ng Manila-Acapulco Trade ang mga cacao na nagmula pa sa bansang Mexico.” aniya ni Mia Concepcion, PDS Media Director at naging kasapi sa IPOPHIL.

“Nais namin sa Plantacion de Sikwate na yumabong ang variety ng cacao na ito sa ibat ibang parte ng Pilipinas kaya wala kaming tigil na ipaalam, puntahan, at turuan ang mga farmers kung ano ang advantage ng Criollo at iba pang variety ng cacao.” Sabi ni Mel Santos, CEO ng asosasyon ng mga cacao producers

PDS goes Global

It is an honor to be chosen as one of the 4 farmers to represent the Philippines at the prestigious International Cocoa Awards (ICA). I will join the roster of the best cocoa producers in the world.

As I have been informed, 235 samples coming from 53 cocoa-producing countries around the world joined in to get tested and our Filipino Aromatico came in clean.

I am glad that our Heirloom cacao will be part of a celebration on the diversity of flavors from different origins in the world, said Christopher Fadriga.

Celebrating the Women of Cacao

True enough, PDS has made a mark in the Filipino’s hearts and minds. That is why before the year ends, Ms. Cacao will release an eMagazine to celebrate the WOMEN OF CACAO. It is up for sale at P100.00. The eMagazine is part of a fundraiser to help challenged farmers avail of planting materials through your help. She will post more about the fundraiser as soon as it is ready.


PDS Member’s Cacao Tableyas part in a Cooking Competition

on July 28, 2021 Shann’s Tableya will be used in a cooking competition called the “1st Marikina Sweet & Fit Filipino Desserts Challenge 2021: Recreating Desserts Naturally.” In celebration of the 47th Nutrition Month, Chef Michelle Arce, Event Director and main conceptualizer of the competition, shall prepare the all-time favorite Chocolate Champorado using Shann’s Tableyas from Calape, Bohol.

Did you know? The energetic 21 yr. old owner of SHANN’S 100% PURE CACAO TABLEYA was mentioned in the celebration of #WorldChocolateDay forum? Check it out in his FB post! Sean Raphael Dumangog was also featured in a vlog.


Interested buyers for the cacao tableas may get in touch via his Facebook page.