Category Archives: COUNTRIES

Panumbagan Sandbar (Pilar, Sorsogon)

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Panumbagan Sandbar

Part of Sorsogon Countryside Tour

After our lunch at Casa Almei Beach Resort, we returned to our respective boats for the boat ride to the tamarind –shaped, 5-km. long Panumbagan Sandbar, an emerging tourist destination in the Bicol Region within the vast cobalt waters of Pilar Bay.

Lato (sea grapes) harvested by our tour guide Mr. Omar Nepomuceno

A story goes that the islet got its name when a big but dead crocodile was found there with evidence that it had been battered (umbag) by the locals.

Approaching the islet

Along the way, we stopped at the Bantigue Point Marine Sanctuary where edible sea urchins (locally called suwaki or uni), known as an aphrodisiac in Japan for thousands of years, and sea grapes (lato) are cultured for food. Here, we watched the harvesting of the latter by our tour guide Mr. Omar Nepomuceno.

Making landfall

From the marine sanctuary, a further 20-min. boat ride brought us to the islet.  Once we arrived at the sandbar, we were greeted by its clear waters and powdery shores. Panumbagan offers raw beauty for travelers looking for off-the-beaten sanctuaries. Here, we spent an enjoyable late afternoon out at sea, wading in the waters or lounging on the beach.

The author at Panumbagan Sandbar

Research done before this trip stated that this sandy patch features 21 connected by floating cottages (designed by Arch. Melo Naval of the Provincial Tourism Office) connected by floating bamboo bridges built in the style of three octagonal rings of 7 cottages each. However, during our visit, they were nowhere to be found as they were destroyed during a series of typhoons that hit the province.

On a clear day, one can have a breathtaking view of two of the most famous and active volcanoes in the Bicol Region – the 2,463 m. high Mt. Mayon and the 1,565 m. high Mt. Bulusan, but we were not privileged to see both during our visit as it was very cloudy.  Also, as it was already high tide being that late in the afternoon, the long sandbar was underneath the waves.

Strolling along the now disappeared sandbar

Still, on a regular basis, the beautiful sand bar charms its visitors with its pebbly white sand dotted with small pockets of greenery, adding to its beauty.

Some of the flora I found on the islet included mangroves (bakawan), aroma trees (Acacia farnesiana) and boton trees (Barringtonia asiatica)

A thorny aroma tree (Acacia farnesiana)

However, for those fortunate enough to stay out at Panumbagan until late in the afternoon, you can still watch the sunset while dozens of egrets pass by the beach.

A starfish found in shallow waters

This exciting day tour for travelers fond of the sea, sun, and sand is something you should not miss, living the island life for a day as we went to an off-the-beaten-path water adventure.

Bleached coral with skeleton of a sea urchin

AUTHOR’S COMMENTS

As with other islands in the country, litter and garbage, especially plastic bottles, brought in by typhoons or left behind by visitors, are found strewn around the island. As such, periodic cleanups should be undertaken to maintain the appeal of this sandbar.

Panumbagan Sand Bar: Brgy. Bantayan, Pilar, Sorsogon.  Snorkeling tours, inclusive of boat transfers, registration fee, guide, snorkeling gear rental and complimentary lunch with refreshments, are available. Maximum of 10 pax per boat. Check the availability by choosing a date. Email: reservations_donsol@yahoo.com.  Mobile numbers: (0917) 503-6403 and (0919) 868-6426.

How to Get There: Pilar is located 495.2 kms. (a 12-hr. drive  via Pan Philippine Highway/AH26) from Manila and 57.7 kms. (a 1-hr. drive via Central Nautical Highway and Pan-Philippine Highway/AH26) from Sorsogon City.  From Pilar Port, it is a 50-min. boat ride to the islet.

Sorsogon Provincial Tourism Culture and Arts Office: Ground Floor, Capitol Building, 4700 Sorsogon City. Mobile number: (0968) 624-6279. E-mail: tourism@sorsogon.gov.ph.  Facebook: www.facebook.com/sorsogonprovincialtourismoffice.

Pilar Municipal Tourism Office: E-mail: pilarsor.tourism@gmail.com.  Mobile number: (0948) 955-7727.

Ur Place Travel & Tours: OLV Pangpang, 4700 Sorsogon City, Sorsogon.  Mobile number (Viber): (0927) 950-3927 (Ms. Annie Gueb).  Facebook: www.facebook.com/urplacetravel.

Astillero de Panlatuan Ruins (Pilar Sorsogon)

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Part of Sorsogon Countryside Tour

A few minutes hike from Casa Almei Beach Resort are the Ruins of the Astillero de Panlatuan.  Astilleros are Spanish-era shipyards used for construction and repair of the galleons that plied the Manila-Acapulco Galleon trade. The towns of Donsol and Pilar, both sheltered from typhoons and having extensive coasts dotted by bays, coves and major rivers that are navigable, were the location of several shipyards. An extensive mangrove surrounds them, making it a safe haven for boats and people.

Astillero de Panlatuan Ruins

The astillero at Donsol (probably used as a construction, repair and smelting site) was established at the mouth of a river while the astillero at Pilar was established on a cove. When the important astillero on Bagatao Island in Magallanes was destroyed by Moro pirates, it was transferred to Panlatuan Bay after the Galleon Trade ended in 1650.

A portion of the fence built with cobble stones, with imported broken glass on the top for added protection

The revolution in Sorsogon was ignited  by the abuse and exploitation of the Panlatuan shipyard workers by their Spanish masters.  On August 5, 1898, desperate workers of the astillero rose in arms and raided the homes of four Spaniards residing in the barrio, slaying them with machetes.

Another stone structure on the site

The two astilleros of Pilar are separated by bodies of waters. The Binanuahan Astillero (probably the administrative site), at the Pilar Peninsula, is more inland while the Panlatuan Astillero (probably the construction and smelting site), located on a cove, is nearer the sea.  The deep waters, two rivers, an extensive mangrove, a vast flatland and a hill of the latter made it a favorable choice for an astillero.

The Panlatuan astillero has the best preserved features of the three.  Remains of large (approximately 30-40 cm. in diameter), equidistantly buried wooden posts, seen during low tide (only 30 cms. Can be seen), are associated with the presence of a pier and are arranged either parallel or perpendicular to each other.

Travel agents listen as our guide narrates the history of the site

The remains of a big gate, ruins of watchtowers and a warehouse were also documented during archaeological surveys and excavations done in the 1990s. Two old deep wells on the site, built with adobe tuff, are still being used by the owners.

One of several deep water wells on the site

The stone structures had thick walls made with riverine stones, adobe tuff and lime mortar; a roof with earthenware tiles and big windows and door frames. The watchtower used riverine cobble stones while the fence enclosing the astillero used cobble stones with imported broken glass on the top for added protection.

A ceramic shard recovered from the site

Corroded iron nails, chain rings, bronze sheathing nails, iron tools, a porthole window, Chinese, European and local ceramic shards (I was given one recovered on the site), brick tiles and Spanish coins were recovered on this site. A large slag concentration, pointing to smelting activities in the past, was also found on the northeastern side.

AUTHOR’S COMMENTS

Since the Panlatuan astillero was part of a series of events that resulted in the rapid spread of revolutionary activities in Sorsogon it, in my opinion, deserves to be declared a National Historical Site by the National Historical Commission of the Philippines, with a historical plaque installed.  The site should also be rehabilitated and restored.

Astillero de Panlatuan Ruins: Panlatunan, 4714 Pilar, Sorsogon.

How to Get There: Pilar is located 495.2 kms. (a 12-hr. drive  via Pan Philippine Highway/AH26) from Manila and 57.7 kms. (a 1-hr. drive via Central Nautical Highway and Pan-Philippine Highway/AH26) from Sorsogon City.

Sorsogon Provincial Tourism Culture and Arts Office: Ground Floor, Capitol Building, 4700 Sorsogon City. Mobile number: (0968) 624-6279. E-mail: tourism@sorsogon.gov.ph.  Facebook: www.facebook.com/sorsogonprovincialtourismoffice.

Pilar Municipal Tourism Office: E-mail: pilarsor.tourism@gmail.com.  Mobile number: (0948) 955-7727.

Ur Place Travel & Tours: OLV Pangpang, Sorsogon City, Sorsogon.  Mobile number (Viber): (0927) 950-3927 (Ms. Annie Gueb).  Facebook: www.facebook.com/urplacetravel.

The Iconic Pansit of Cabagan (Isabela)

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The iconic Pancit Cabagan

Prior to our return to the City of Ilagan from Cabagan, we took time out to observe the making of the festive, hearty and mouth watering Pancit Cabagan (a must try if you are in Cabagan) at Mariloi’s Panciteria and Restaurant, one the well known pansiterias in the town.  Here, we were welcomed by owner Ms. Marivic Tagao who would demonstrate how this unique, saucy pansit dish variety is prepared.

Mariloi’s Restaurant

But first, the history of the origin of the uniquely delicious Pancit Cabagan (or Pansi Cabagan, pansi being the Ybanag term for pansit), considered as one of the most popular food in the province and the Cagayan Vallley and a symbol of the town’s culture and heritage.

Just like any other noodle dish in the country, Pancit Cabagan is of Chinese origin. In 1887, according to a research conducted, a group of Chinese traders, originally from Amoy (now Xiamen), China, landed in Aparri (Cagayan). Among them was Sia Liang (also known as Diangga) who married Augustina Deray Laddaran, a Filipina, and established a panciteria in Cabagan during the pre-war period, using ingredients that were locally available at that time.

Today, many roadside eateries and restaurants in this town offer their own take on this very filling noodle recipe. This pansit version makes use of miki noodles (made with wheat, flour, lihiya and eggs) and eggs similar to that of Tuguegarao’s Pancit Batil Patung (translated as “beat the egg” and “place on top”).

The pancit’s toppings – veggies, lumpiang shanghai, lechon carajay, meatballs, quail eggs

However, the eggs are boiled and not poached. Quail eggs (pugo) are commonly used to make this dish.  This pansit version also has more sauce (sweet and salty) compared to the others. The noodles are not submerged in sauce or broth, so this cannot be categorized as mami (noodle soup).

Ms. Marivic Tagao

Marivic showed us how the miki noodles were cooked in oil in a wok, Upon draining, the already prepared toppings that make this pancit truly delicious are were generously added – bite-sized slices of lechon carajay (crispy pork belly boiled with spices and deep fried), lumpia shanghai (fried egg roll), meatballs, quail eggs, a medley of veggies  and cooked igado (stewed pork liver).  This was served with calamansi (Philippine lemon).  We all took turns trying out this iconic dish.

The restaurant also serves delicious bulalo (soup with bone-in beef shank), beef mami, chicken mami, pares (braised beef stew), lomi, dinuguan (Filipino version of blood stew) and papaitan (a bitter soup made from cow’s innards). The flourishing noodle industry of the town has spawned the annual Pansi Festival (every January 16-25, the patronal Feast of St. Vincent Ferrer) that includes events such as a noodle contest, beauty pageants and cultural and sports competitions.

Mariloi’s Pancieria and Restarant: Maharlika Highway, Brgy. Cubag, 3328 Cabagan (near Isabela State University-Cabagan Campus and beside 4J Hotel), Isabela. Mobile number: (0917) 505-1269.  E-mail: marlontagao@yahoo.com. Open daily, 7 AM – 10:30 PM. Coordinates: 17.41936,121.79452.

How to Get There: Cabagan is located 458.1 kms. (a 10-hr. drive), via the Pan Philippine Highway/AH26, from Manila and 45.4 kms. (a 1-hr. drive) from the City of Ilagan.

The Potters of Santa Maria (Isabela)

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The pottery of the Ybanags of Santa Maria, Isabela

On our fifth day in Isabela, we boarded our tour bus for the long 85-km. (2-hour) drive to Santa Maria where we were to observe the indigenous Ybanag method of producing pots and earthen ware.  Along the way, we crossed the Cagayan River via the Cabagan – Santa Maria Overflow Bridge (usually impassable during heavy rains) which will soon be replaced by the still unfinished, 720 m. long, 12-span, P639.6 million Santa Maria-Cabagan Landmark Bridge.

Santa Maria-Cabagan Landmark Bridge

Upon arrival at Brgy.Poblacion 3, one of four barangays engaged in pottery making (the others are Poblacion 2, San Rafael West and Quinagabian) located in the interior northwestern part of the province, we were welcomed by Santa Maria Vice-Mayor Michael Abraham G. Pagauitan and Municipal Tourism Officer Rex T. Arao.  After registering ourselves at the barangay hall, both toured us around the center of pottery making in the community.

Municipal Tourism Officer Rex T. Arao (center) with members of national media

The unique indigenous pottery traditions of the Madweng inan Ybanag community showcase the Ybanag (or Ibanag) culture as a whole. Their pottery products differ from other ethnographic people with the way they make this earthenware which they call dweng, an Ybanag term derived from Madweng, referring to an Ybanag  potter who makes and sells pottery products made from clay and other indigenous materials.

Members of national media

Santa Maria boasts huge non -metallic deposit of clay (davvun) or mud containing minerals and other organic materials which are similar to those plant and animal remains which is the basically the main ingredient of the dweng (pot). The dweng products of Santa Maria include pots for cooking purposes, vases, storage jars, garden and home decorations and bricks.

Since 1954, save for a minimal technological advancement in manufacturing pots using the hurmaan ( molder), there have been no major changes in the method of manufacture from the teachings of the Kalingas. Like other tribes of the Cordillera Central as well as the Bukidnon, Tausug, Pampango, and Cebuano, they use a technique called “paddle and anvil.”

Finished products for viewing

However, the Pampango, Cebuano, and Tausug use an anvil made of stone while the Mandukayan Kalinga use their hands to shape the pot and press its walls thin, then the inside is smoothened by a curved piece of bamboo.  The Ybanag pottery tradition was introduced by the Kalingas.  Forming the dweng products of Santa Maria does not happen in single hour or day. To assure its quality upon utilization, it involves various stages and processes in their pottery making.

Scrap wood, garani (rice straw)and carabao/cow manure is inserted in spaces between the pots in preparation for the baking process

First, the davvun, from vast lands nearby, are delivered to their community via a careta, carts pulled by tamed animals. The soft davvun (clay) is first manually pounded and then stored in a humid place covered with plastic ready for the Madweng to mammakkal, the process where the clay is being formed in round balls ready to be hollowed.

Ms. Ruby Canceran, a more than 20-year veteran of pottery making, hollowing out the clay

The molded clay is then wrapped individually with plastic to maintain its moisture, ready for the next stage – the matuvugan (from a root word tuvug meaning “in addition”). In this process, davvun is being added to increase its height and width. Gradually, as it widen, a pempel (a rectangular, flat wooden paddle) is used to paddle the pot while inside is an adadamma (a flat stone) which supports the appepe (a flat wooden paddle used to give shape).  All the while, the Madweng paddles to ensure the right shape of the earthen jar. They then need to be dried and covered again for some hours to form the lid of the pot.

A Madweng woman using a pempel (a flat, wooden paddle) to ensure the right shape of the jar

In the mabibigan (from the root word bibig meaning “mouth) stage, the lid of the pot is formed with the appepe on the outside, opposite a smooth batu (stone anvil to hollow pre-molded round balls) held inside.

Using a potters wheel

Likewise, a kingkil, an inch wide bamboo stick, is used to scrape and smoothen the rough portion of the pot. The walls of the pot are systematically and carefully made thin, smooth and even with the aid of a lupedas or gami, a soft wet cloth used for trimming the edges of the rim of the pot during the finishing stage. It takes an hour to dry.

Using a bamboo stick

After it dries, the pot is ready for the matumpo stage where the pot is turned upside down. As the pot does not yet have a foot to stand up on its own, the base needs to be leveled or flattened using the appepe and the batu to stand.

The next stage is the matakyang (from the Ybanag term meddan tu takki na meaning “to add support”). In this process, a tȁgang (a pre-formed clay patterned from the lid of an aluminum pot) is designed to hold the pot in place until it dries.

Maffulang (painting) stage

After this process is systematically done, the pots are now ready for the maffulang (painting) stage.  A kind of davvun is used to color or paint the pots red.  For a while, the davvun is soaked in water to soften the soil, ready to be kneaded, until it becomes fine.  The residue is strained to ensure the finest quality. In this stage, a commercial paint brush is used to paint the pot to its natural look. To facilitate the painting faster, a potter’s wheel, manually operated by the foot, is used to yield more than a hand does.

After mafulla stage, the pots will be dried for a while.  They proceed to makkili stage where uneven or rugged parts of the pots are scraped and a lupedas used for the finishing touches. Next is the akkingki , another step to keep the pots shiny.

Garani (rice straw)

When this is done, the pots are now ready for the last stage for all kinds or types of dweng – the magabba or maluttu (firing, baking or cooking) stage.  Magabba is an Ibanag term which means to cook or “mallutu.”  This stage is usually done in the their own workshop or within an open area adjacent to their houses. This busy and laborious day for the potters, done with so much prudence and caution during the hottest ray of sunshine, takes a whole day, from the preparation down to cooking and cooling.

Carabao/cow manure

In the cooking area, the dweng is arranged on top of the evenly scattered pieces of dried wood or the carabao/cow manure and evenly covered by garani (rice straw) as each side is protected by unused or rejected dwengs, in anticipation of a possible collapse happening. Then the firing begins. Depending on the products and its volume, cooking hours ranges from a minimum of 3 to 5 hours. This indigenous way of cooking has been introduced and practiced for a long time and until the present.

Magabba (baking stage)

How to Get There: Santa Maria is located 451.2 kms. (a 10-hr. drive), via the Pan Philippine Highway, AH26, to Manila and 7.8 kms. (a 1.5-hr. drive) from the City of Ilagan.

Municipal Tourism, Culture and Arts Office: mobile number: (0905) 692-1342.

Church of Our Lady of the Pillar (Cauayan City, Isabela)

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Church of Our Lady of the Pillar

Come morning of our fourth day in Isabela, we toured the nearby (3-km.) Church of Our Lady of the Pillar.  This church, built with stone, mortar and bricks, was begun in 1825 by Dominican Fr.  Juan Prieto and finished in 1830.

The Baroque facade

During World War II, the church was heavily damaged (parts of the church, the sides of the presbytery were hit) and the convent was destroyed. This church, as well as the Church of St. Rose of Lima in Gamu, and the Church of Our Lady of Atocha in Alicia, are examples of what is called as the “Cagayan Style” of Spanish churches that was inspired by the Tuguegarao church.

Check out “Church of Our Lady of Atocha” and “Church of St. Rose of Lima“

Bas-reliefs featuring curlicues

The left side of the church

AUTHOR’S NOTES

The church’s two-level, Baroque brick (portions of the bricks have bas-reliefs and numbers and symbols etched on it) façade, similar to the Church of Our Lady of Atocha in Alicia, has a semicircular arched main entrance flanked by semicircular arched windows.

The second level has a centrally located statued niche flank by semicircular arched windows. The undulating pediment, with its centrally located rose window, is topped by finials.

 

Check out “Church of Our Lady of Atocha”

The modern church interior

The rear of the church

The modern interior of the church has a fresco (The Coronation of the Blessed Virgin Mary) above the altar.

The Coronation of the Blessed Virgin Mary

The top level of its beautiful five-storey bell tower on the right was later destroyed during the violent December 27, 1949 Intensity 7 earthquake, leaving only the base, and the upper level is a modern addition.

The old church bells and a plaque narrating the history of the parish

During our visit, we were allowed to climb to the very top of the tower where we had a panoramic bird’s eye view of the city and the surrounding countryside.

The Parish PastoralCenter

Candle house with a huge statue of Our Lady of the Pillar above it

Displayed on the right side of the church, between a plaque detailing the history of the parish, are two old church bells, dated 1792 and 1843 respectively.  Around the church are huge statues of the Pieta and Jesus Christ, a Candle House (above which is a huge statue of Our Lady of the Pillar) and a 2-storey Parish Pastoral Center (inaugurated on April 12, 2014) with function rooms and a parish museum.

Statue of the Pieta

At the rear are bas-reliefs of The Last Supper, The Holy Face of Jesus and The Sorrowful Mother.

Bas-reliefs of The Holy Face of Jesus, The Sorrowful Mother and The Last Supper

Church of Our Lady of the Pillar: Mabini St., Cauayan City, Isabela. Tel: (078) 652-2014 and (078) 634-5049. Feast of Our Lady of the Pillar: October 12.

How to Get There: Cauayan City is located 374 kms. (a 9-hour drive) from Manila and 33 kms. from Ilagan City.

Isabela Museum and Library (City of Ilagan, Isabela)

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Isabela Museum and Library

On our third day in Isabela, a break in the Bambanti Festival proceedings brought us to the Isabela Museum and Library. Upon arrival, we were welcomed by Mr. Jesus Fernandez Ordonez, Museum Researcher II who was to tour us around the museum.

The Neo-Classical facade

The two-storey museum showcases Isabela’s history and cultural heritage. Among the museum’s collections are antique furniture, fossils, ethnographic items, heirloom pieces, visual arts (photographs, paintings, sculpture, and graphic arts), artworks, historical and cultural dioramas and miniature models of provincial landmarks, among others.

Display at museum lobby

The building where the museum is located, built in 1946, once housed the province’s old capitol until 1991.  When a provincial capitol buiding was built in Brgy. Alibagu, Gov. Benjamin G. Dy decided to convert the old building into a museum and library.

Bambantii Festival Exhibit

Architect Baltazar Gigantone was commissioned to redesign the building into a museum.  On May 11, 1991, the new museum was inaugurated during the 143rd founding anniversary of the province.  In 2019, the museum was rehabilitated by Gov. Faustino G. Dy III.

Diorama of the Capture of Emilio Aguinaldo

Upon entry, one of the first exhibit we noticed was the diorama of the March 23, 1901 capture of Pres. Emilio Aguinaldo in Palanan by American Gen. Frederick Funston. One by one, we toured the museum’s numerous galleries.

Farming Implements

The Cultural Heritage/Antiques Gallery, on the right wing, is the first gallery we visited.  It displays, as its name implies, antique furniture, religious artifacts (monstrances, statuary, chalices, candle holders, etc.), relics from old structures (St. Matthias Church, Bungad Bridge, San Vicente Ferrer Chapel, San Pablo Church Ruins, Casa Real, etc.), burnay pottery, ceramic water filter (ca. 1930 – 1960), World War II memorabilia (M1 helmets, canteens, mess kits, Japanese rifle, nesting cups, etc.)and Scouting Jamboree memorabilia.

Check out “Church of St.Matthias“

Sewing machines, typewriters, etc.

Old appliances, office equipment and everyday items on display include typewriters (Underwood, Royal, etc.), gas-operated flat irons, single-burner mini gas stoves, Singer sewing machines, prinsa (old style metal pan filled with hot coals), Gramophone records, an abacus, ash trays, case gin bottles (cuatro cantos), a Mansfield automatic film projector, Canon cameras, an  Olympia adding machine,  Paymaster check writer/printer, Gramophone, farming implements and a dadapilan (sugar cane crusher) and old wooden storage chests.

Cooking Implements and Wooden Chests

Burnay Pottery

The adjoining gallery houses the memorabilia of the late Sen. Heherson Alvarez (clothes, books, photos, etc.), the Governors’ Memorabilia and the Portraits of Power Gallery.

Portraits of Power Gallery

Memorabilia of Sen. Heherson Alvarez

On the left wing are the Awards and Bambanti Festival Gallery (gowns, photos, etc.), the Selyo Gallery (displays first day of issue Philippine stamps), Revolving Exhibit Gallery and Numismatics Gallery (displays coins and paper currency).

Selyo Gallery (Philippine stamps, first day of issue)

Numismatics Gallery (coins and paper currency)

Awards and Bambanti Festival Gallery

Another room houses the Contemporary Arts Gallery (Art Capital of the North Gallery, Visual Arts and Scaled Models).

Contemporary Arts Gallery

Scaled models

The Tilamsik ng Liwanag (Splash of Light”) Gallery displays replicas of Katipunan flags and photos of historical events (the Propaganda Movement, Katipunan Movement, Philippine Revolution, the Malolos Constitution, Philippine-American War, World War II, the Japanese Occupation, Martial Law years, People Power Revolution, etc.) and personalities (Jose Rizal, Emilio Aguinaldo, Manuel L. Quezon, etc.).

Tilamsik ng Liwanag (Splash of Light”) Gallery

The library has 21,793 books (including the minutes of session of the Provincial Board, from 1909 to 2011, the oldest in the country).

Library

Minutes of Session of the Provincial Board, the oldest in the country

Isabela Museum and Library: Arranz St., Brgy. Osmena, City of Ilagan, Isabela.  Tel: (078) 307-3004 and (078) 323-3146.  E-mail: isabelamuseumandlibrary@gmail.com and isabelatourismoffice@gmail.com. Open Mondays to Fridays, 8 AM – 5PM.

CVRC Agro-Eco Tourism and Organic Farm (City of Ilagan, Isabela)

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CVRC Agro-Ecotourism and Organic Farm

The Cagayan Valley Research Center (CVRC) Agro-Eco Tourism and Organic Farm, strategically located at the back of  the Ilagan Public Market and adjacent to the National Highway, was accredited by the Department of Tourism (DOT) on May 23, 2016.

Vermicompost Production Area

The CVRC is one of the Bureau of Agricultural Research’s active partners in research and development (R&D) in the region and is also a certified third party organic farm as issued by the OCCP, certified last August 2017 and renewed last October 29, 2018.  On June 5, 2016, it was also accredited as a learning site.

Cagayan Valley Research Center – Annex

Learning Center and Museum for Organic Agriculture

The farm has an approximate are of 32 hectares of which 8 hectares is for the experimental farm, 10 hectares for the non-experimental farm and 14 hectares for the expansion area.

Personnel transplanting seedlings into trays

It offers organic vegetables, edible landscaping and vermicompost production which are open for public visits and stakeholders, particularly farmers, entrepreneurs and students.

Plant Genetic Resources Center

Organic Seed Storage Display House

It is home to the Cagayan Valley Research Center – Annex, the Plant Genetics Resources Center, Organic Seed Storage Display House, the Learning Center and Museum for Organic Agriculture, Herbal Garden, Children’s Park, Alphabet Garden, Pinakbet Park, a butterfly sanctuary, sunflower garden, tunnel garden, a floating restaurant, Youth Garden, a kid zone garden and the Children’s Park with a haven of organic plants and vegetables.

Alphabet Garden

Mushroom Production Area

The Cagayan Valley Research Center – Annex, a satellite station of the CVRC, is the regional show window of the Department of Agriculture that is responsible for the promotion of soil and water management and conservation measures for agricultural development.

Herbal Garden

Solar System Garden

The Plant Genetics Resources Center (PGRC), inaugurated in May 2018, caters to the conservation of collected germplasm of major crops in the Cagayan Valley.

Children’s Park

Bahay Kubo

Here, you can pick and pay (bingwit mo, bayad mo) for your vegetables and they also have a fishing area, picnic cottages and offer bikes for rent (Php50/hour).  They also sell chickens, ducks, mushrooms, lettuce and other vegetables.

Statue of a Carabao Cooling Itself in Mud

Statues of Children Playing Luksong Tinik

CVRC Agro-Eco Tourism and Organic Farm: Purok 2, Brgy. San Felipe, 3300 City of Ilagan, Isabela.  Mobile number: (0956) 096-3388 and (0927) 910-1166.  E-mail: cvrc.rfo@da.gov.ph and da.cvrc@yahoo.com.  Website: www.cagayanvalley.da.gov.ph. Admission: Php20.

Mangi Food Hauz and Pasalubong Center (City of Ilagan, Isabela)

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Mangi Food Hauz and Pasalubong Center

On the afternoon of our second day in Isabela, we were driven to the Mangi Food Hauz and Pasalubong Center which is run by the Department of Agriculture-Cagayan Valley Research Center (DA-CVRC)   Employees Multi-purpose Cooperative.  Mangi is the Ybanag word for “corn.”

Ms. Elizabet Allam

Located just adjacent to the Isabela Police Provincial Office and the Ilagan Public Market, the food house is an innovative breakthrough of the DA-CVRC, promoting corn and its products.  The City of Ilagan is the country’s Corn Capital (with 80% of the population being corn farmers) and this restaurant offers corn fare such as corn coffee, energy ball, puto, nachos, inandappel,  corn shake, pansi de mangi, pastillas de mangi, all made with corn.

Corn-based food products

Here, we were welcomed by its manager Ms. Elizabeth S. Allam.  Ms. Allam has developed various corn recipes such as creamy cornbonara (with flat noodles made of purple corn), pinataro (its take on ginatan where the galapong is corn-based), cornganisa (a vegan sausage composed of mushrooms, malunggay, tofu and, of course, corn), and creamy corn pizza (corn is used for the topping, sauce and dough).

During our visit, Elizabeth introduced to us their decadent soft-serve ice cream – cornbetes. This corn-based product was launched by DA-CVRC Chairman William Contillo on October 12, 2019, the second day of the “Kain Na” Food and Travel Festival, North Luzon Edition at the Ayala Technohub in Baguio City. We each tasted the pure flavors of corn with crunchy corn kernels.

Cornbetes

Mangi Food Hauz and Pasalubong Center: Acacia St., Brgy. Baligatan, 3300 City of Ilagan, Isabela.  Mobile number: (0977) 213-1136, (0915)902-5266 and (0939) 115-6879.  E-mail: dacviarcempc@yahoo.com.

Montano Sardines Pasalubong Center (Dipolog City, Zamboanga del Norte)

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Prior to returning from Dipolog to Manila, we made a stopover at the Montano Sardines Pasalubong Center for the  now-famous, Spanish-style Montaño Sardines, one of the sought-after and bought pasalubong item in Dipolog City (the “Bottled Sardines Capital of the Philippines”).

Montano Sardines Pasalubong Center

Montaño Sardines, cooked in either vegetable (olive or corn) oil or in tomato sauce, with salt, peppercorns and slices of pickles and carrots, are packed and sold, in regular and spicy flavors, in clear glass jars weighing 228 gms, or 8.05 oz. Best eaten with still hot steamed rice along with any viand you fancy taking it with, it is also available in some of the leading grocery stores or supermarkets in major cities nationwide. Other than their famous sardines, they also have different types of products such as milkfish (bangus) variety in olive oil and white wine, Spanish chorizo, beef tapa, pork tocino, ginisang bagoong, fruit preserves, chicharon, fried peanuts and empanada.

It had its beginnings back in 1970 when Mr. Nicasio “Nick” Macias Montaño, then handling a budding construction business started, with the encouragement of her mother Doña Concepcion Macias Montaño, a single proprietorship that produces bottled sardines in different variants. In 1995, after the family-owned firm was incorporated, it was named Montaño Foods Corporation (MFC), the first manufacturer of bottled sardines in the country. In 1998, the firm bagged the Outstanding Countryside Investor of the Year, small-scale industries category, Philippine Chamber of Commerce and Industry (PCCI) Philippine Business Conference

Before the Department of Science and Technology’s (DOST) intervention, MFC only produced 10 to 20 cases of bottled sardines every month. But, after availing of the first phase of interventions, MFC significantly increased its production capacity.

With a SETUP-ISSF assistance amounting to Php 985,899, plus technology training and consultancies, MFC became a popular pasalubong brand in Dipolog City.  On the second phase of interventions, another Php 1.9 million worth of financial assistance enabled the firm to acquire new technologies that further improved production efficiency and product quality.

Since then, the firm has generated a total of 75 local employments and, especially for the peak season, maintains a pool of on-call workers. Being a European Union (EU) Hazard Analysis and Critical Control Point (HACCP, a product control system for the food industry)-certified company, it was also able to penetrate the export market and, today, is now a multi-million enterprise.

In 2014, the firm produced 1,253 cases of sardines, recording a total gross sales of Php 2,025,420.  Nicasion “Nick” Montano,his son, now serves as MFC’s president and manager.  Lourdes Montaño -Madlambayan, Nick’s daughter, set up satellite offices in Manila.  MFC supports the livelihood of local fishermen. Though there are now about 15 bottled sardines manufacturers in the city, MFC still commands 80% share of the local market.

Montaño Sardines Pasalubong Center: Martinez Village, Turno, Dipolog City, Zamboanga del Norte.  Tel: (+63-65) 212 2737. Fax: (+63-65) 212-4376. E-mail: sardines_mfc@yahoo.com.

Bateria (San Esteban, Ilocos Sur)

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Moro Watchtower (Bateria)

Part of Santiago Cove Hotel and Restaurant-sponsored tour

This old but very pretty, 10.4-m. high, circular Spanish-era watchtower, located on a park at the headland of the sandy cove, is one of four Spanish-era watchtowers in Ilocos Sur (the others are located in Santiago, Narvacan and Bantay).  Visible from Villa Quirino Point, it is the oldest landmark of San Esteban (Ilocos Sur).

Built by Augustinian Fr. Damaso Vieytez OSA (who became the first parish priest of San Esteban in 1848), Don Agustin Santiago and Don Domingo Sumabas, it has a diameter of approximately 8.5 m. and was built with sandstone, lime and mortar.

Historical marker. In my opinion, the 16th century date of construction is wrong. Should be the 19th century

A major landmark of the town, it was also called the Moro Watchtower and is one of the most intact Spanish-era watchtowers in the country.

The free standing concrete platform supported by concrete columns. In the middle is a skylight to illuminate the lower level. The platform is accessed by s steel stairway.

Accessed by a steel stairway, it has one entrance and a crenellated top where a row of cannons were once installed (hence the name bacteria, the Spanish word for “battery”).  Today, only tower viewer binoculars are installed.

View of the lower level from the skylight

The Philippine Tourism Authority ((now the Tourism Infrastructure and Enterprise Zone Authority or TIEZA) has declared it as a Tourism Site and it has been registered in the National Historical Institute (NHI), now the National Historical Commission  of the Philippines (NHCP).   In December 2015 , the National Museum of the Philippines declared it as a National Cultural Treasure (Category I).

The concrete platform with stainless steel railings

In 2016, it was renovated by the National Historical Commission  of the Philippines (NHCP) who, together with the local government, also made improvements of the park including the addition of concrete picnic tables.  The banyan tree which once grew around the tower is now gone.

View of the sea from the watchtower

View of the shoreline and the park

Bateria: Brgy. Bateria, San Esteban, 2706 Ilocos Sur. Admission is free.

Santiago Cove Hotel and Restaurant: Sabangan Beach, Brgy. Sabangan, Santiago 2707, Ilocos Sur.  Mobile number: (0917) 115-4495 (Globe), (0917) 654-2078 (Globe), (0968) 851-5446 (Smart) and (0955) 773-9793 (Rodrigo’s).  E-mail: hsantiagocovehotel@gmail.com.