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
Dear Cacao Friends of PDS, I have finally met the host Mr. Louie Tabing of Let’s Talk Agriculture (a radio segment at DZMM 630, powered by one of leading TV networks in the country, ABS-CBN) when we were invited to their seminar at the DA-ATI BUILDING in Quezon City.
I felt so happy to have been given the chance to present the PDS Way of Cacao Farming infront of close to a hundred participants this morning.
The crowd was so overwhelming! I felt like a Hollywood Superstar lol! My name cards were requested to have me sign an autograph on it. (wish I brought more though) 🙂
In behalf of Team PDS of Luzon Manny Carpio, Oji Reyes, Basil Bolinao, Zaldi and I, thank you so much for the warm welcome!
It was raining but it did not hamper the participants to attentively listen to our presentation. They learned the Search for Criollo, how to plant cacao, how much it will yield and who are the buyers of their harvested cacao.
I could talk for hours but it still went on overtime even after close to 2 hours of Q&As!
I am happy to have ignited the interest of our farmers who participated in the seminar.
Thank God we were invited for another guesting to the next seminar they will be hosting soon.
Kudos to our Technical Support Team, my fellow Members of the Board and to you dear cacao friend that inspite the stormy weather, your sunshine helped us share the PDS “Teach, Educate, and Learn” mantra on Cacao Farming.
Do follow us here and at our Facebook page for the date and place of the next seminar. Thank you everyone and happy planting!
MEL SANTOS, Chief Executive Director, PDS
Plantacion de Sikwate Cacao Producers Association Inc. was invited by the Federation of Philippine American Chambers of Commerce (FPACC) through the help of one of our Founding Members, Honorary Ambassador of California, Dr. Yolanda Ortega-Stern, who has been appointed Honorary Investment and Trade representative by the Department of Trade and Industry (DTI) as well as representative of Philippine Chamber of Commerce & Industry Incorporated (PCCI).
(Layout by Ms. Cacao)
Join us on October 12-13,2016 at the Manila-Marriott Convention Center, Pasay City. We are in Booth #35. NO REGISTRATION FEE. Just come in from 8am to 5PM!
PDS Members who are co-exhibiting on Oct 12-13, 2016 are:
Cacao de Davao Chocolocco Gourmet of Chocolate
Orient farm is our model farm in Davao, where Mr. Cacao brings PDS cacao visitors and investors.
Mang Leo, the farm supervisor, is a friend of Mr. Cacao who is always willing to listen from his advice regarding natural farming.
In 2015, Mang Leo used too much chemical inputs and chemicals to eliminate weeds in the whole farm until he listened to use mechanized grass cutters and apply microorganisms.
Mr. Cacao took pictures of the farm yesterday and was amazed to see when this farm became so successful in fruiting too much pods!
This is their story and we are sharing to you why CHEMICALS is not the RIGHT WAY to go. #TeamPDS, #caringforDavao, #cacao, #chocolate, #organic, #organicfarming, #photography, #photo, #natural, #nature, #naturephotography, #nochemicals, #chemicalfree, #microorganisms, #mechanizedgrasscutters, #TLC, #plantaciondesikwate
Not only is cacao a tasty indulgence, its health benefits are also impressive. It has the ability to lower blood pressure, helps weight loss, prevents cavities, regulates blood sugar which lowers the risk for diabetes and lowers bad cholesterol to name a few.
The excellent levels of antioxidants in this flavonoid rich cocoa has been clinically proven to dissolve plague built up in the arteries, which helps in reversing heart disease and benefits the entire cardiovascular system. Cacao is one of the highest whole food source of magnesium, which also happens to be one of the most deficient mineral in the diet of modern cultures. The higher the cacao content, the healthier the chocolate will be for us.
1. The antioxidant concentration in hot cocoa is almost twice as strong as red wine and about 2 to 3 times more than in green tea, and 4 to 5 times greater than the number for black tea. (Cornell University)
2. The “hot” in “hot chocolate” is important as well. More antioxidants are released when it’s heated up. ( Professor Chang Yong Lee, the leader of the Cornell study, added)
3. A cup of hot cocoa contains antioxidant gallic acid used to treat internal hemorrhages, albuminuria (the presence of albumin in the urine, which can indicate kidney disease) and diabetes.
4. Although a regular bar of chocolate has strong antioxidant activity, the health benefits may be outweighed because of the saturated fats present; cocoa generally has much less fat per serving compared to a standard chocolate bar.
5. The flavonoids help your body process nitric oxide, which is why hot cocoa can improve blood flow, help lower your blood pressure and improve heart health.
6. The flavonoids in hot chocolate also help prevent platelets in your blood from mingling together and forming clots.
7. Drinking hot chocolate can help you think better too. The flavonoids increase the blood flow and oxygen to the brain. Since dementia is caused by a reduced flow of blood to the brain, researchers think it could be treated with cocoa. (American Association for the Advancement of Science).
Sikwate by: Balay Tablea