Category Archives: Industries

Jeaox Breeding Farm (City of Ilagan, Isabela)

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Jeaox Breeding Farm

On our seventh day in the City of Ilagan, after breakfast in our hotel, we again boarded our coaster for the 8.9 km. (20-min.) drive to the 20-hectare Jeaox Breeding Farm, home to almost a thousand non-native cows (American Brahman, Jersey and Holstein-Friesian) which are cross-bred to adapt to the climate of the country. It has been in operation for almost three years but only started its dairy operations in July 2023.

Media team at Jeaox Breeding Farm

Upon arrival, we were welcomed by Ms. Bernadette “Bea” Bayabo, the farm’s General Manager. Jeaox Farm has two cow sheds – one for fattening American Brahman cows, which are raised for their meat, and the other for almost 200 cross-bred Holstein-Friesian cows which are bred for its milk. It produces an average of about 1,000 liters of milk per day. Currently, the farm has 70 employees, 30 of which are in dairy production.

A cow with visual ear tags

Cows here wear visual ear tags to better manage the herd, keep accurate records and make decisions for herd management. Each tag has its own number and code with information on its sex, year of birth, type of breed and health history.

The author

Most of the cows that arrive in the plant are pregnant. To increase their numbers, sexed semen (or sex-sorted semen) technology is used for artificial insemination in the farm to produce cross-bred females. It is produced using a flow cytometry and sorting process, or via another process, that selectively destroys sperm cell carrying undesirable chromosomes.

Cow Milking Parlor

The farm’s herringbone-type milking parlor facility is capable, at a time, of milking 32 cows and storing 3,000 liters of raw milk. The cows are milked twice a day (4 AM and 5 PM).

The herringbone type milking parlor, the most common design used on dairy farms with smaller herds. Here, cattle stand at a 45-degree angle, offering the milker a different access point to the udder than the parallel or tandem designs, and also allows access for different types of equipment to be used.

Cow Milking Claw Assembly

The raw milk is then transported to the cooling tank of the milk plant, within the complex.  For every 100 liters of milk that goes into the plant, 40 liters is for fresh milk, 40 liters for yoghurt and 20 liters for pastillas making.

Mr. Moo Milk Plant

At the plant, the raw milk undergoes homogenization and low-heat (75 degrees Centigrade) pasteurization. Then, it is transformed into a number of products for Mr. Moo, a 20 year old company, owned by Mr. Juan Miguel Mercado, that started in Tagaytay City.

Ms. Bernadette “Bea” Bayabo (left), Jeaox Breeding Farm General Manager

Mr. Moo, whose branding is represented by a Holstein-Friesian cow, partnered with the Ilagan-based Jeaox Breeding Farm since corn silage or burong mais, the cow’s main diet and principal energy source, is cheaper in Ilagan (Php2.15 per kilo) compared to the corn-producing provinces near Tagaytay (Php10 per kilo). Corn silage is made from the leaves, briquettes (busil) and stems of corn mixed with grass and other feeds.

High pressure homogenizers are mixing equipment used to create a uniform and consistent mixture. It works by breaking the components and evenly distributing them throughout the solution. Homogenizers were invented by Auguste Gaulin for homogenizing milk.

These highly perishable milk drinks, with eight flavors (plain, chocolate, dark choco, vanilla, strawberry, melon, buko pandan and ube), are package in small plastic bottles with a shelf life of 5 to 10 days when refrigerated.  Starting from November 2023, aside from the City of Ilagan, these products were also transported to Tagaytay.

Milk retort machine eliminates all viable microorganisms, including spores, in milk.

Pastillas being manually wrapped

They are also packaged in high-density polyethylene (HDPE) containers (which extends, from to 6 to 8 months up to one year, the shelf life) which are intended for the city government’s milk feeding programs (which Mr. Moo participates in with the help of the Department of Education and the Department of Social Welfare and Development) for young students.

Mr. Moo Milk Drink

Currently, Mr. Moo has five franchises and six outlets, two in the Cagayan Valley Region.  One is along the Maharlika Highway in Brgy. Baligatan (across the Giant Butaka) in the City of Ilagan (inaugurated on February 1, 2024) and another is in Cauayan City (formally inaugurated on April 6, 2024). Another branch will soon to open in Tuguegarao City (Cagayan).

Mr. Moo in high-density polyethylene (HDPE) containers

Their products also include four variants of yoghurt (plain, ube, strawberry and mango) and four variants of pastillas (plain, buko pandan, cheese and ube). Ice cream products are still under experimentation, with four flavors in the works.

Pastillas in multi-colored wrappers

Jeaox Breeding Farm: Sitio Bating, Brgy. Namnama, City of Ilagan, 3300 Isabela.

City Tourism Office: 2/F, City Hall Bldg., 3300 City of Ilagan, Isabela. Tel: (078) 624-1511. E-mail: tourism@cityofilagan.gov.ph.

City of Ilagan Tourist Information and Assistance Center: Bonifacio Park, 3300 City of Ilagan, Isabela. Tel: (078) 324-7769.  E-mail: ilaganinfocenter@gmail.com.

Isabela Provincial Tourism Office: Provincial Capitol Complex, City of Ilagan, Isabela. Tel: (078) 323-3146.  Mobile number: (0917) 317-3820.  E-mail: isabelatourismoffice@gmail.com.

Isabela Provincial Information Office: Provincial Capitol Complex, City of Ilagan, Isabela. Tel: (078) 323-0248.  Mobile number: (0927) 395-7555.  E-mail: letters_info@yahoo.com.

How to Get There: The City of Ilagan is located 429.3 kms. (an 8-hour drive) from Manila and 35.5 kms. (a 1-hour drive) from Cauayan City.

Sagittarian Agricultural Philippines, Inc. (City of Ilagan, Isabela)

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Dressing Plant of Sagittarian Agricultural Philippines, Inc.

On our sixth day in the City of Ilagan, after breakfast at our hotel, we again boarded our coaster and proceeded, on a short 5.4-km. drive, to Sagittarian Agricultural Philippines, Inc. (SAPI), a homegrown private integrated agricultural company duly registered with the Securities and Exchange Commission, for a plant visit. The company currently operates a modern dressing plant and state-of-the-art machinery for grains processing. It is also the manufacturer and official distributor of frozen poultry products which include Dragon’s Prime Juicy Delight and Super Fresh.

Media group being briefed by Mr. Julius A. Gamayon, SAPI Chief Operating Officer, before entering the dressing plant

Upon arrival at the Poultry Dressing Plant, we were welcomed by Mr. Jose Avelino C. Diaz, SAPI’s President and CEO, and Mr. Julius A. Gamayon, SAPI Chief Operating Officer.  We later interviewed Mr. Diaz inside his office. Established on July 18, 2016, SAPI’s initial line of business consisted of poultry production, hog-raising, fish production, and grains trading. In 2017, the company’s rapid growth allowed it to expand its business into grains and meat processing, trucking, construction and real estate.

Interviewing Mr. Avelino C. Diaz (wearing blue shirt), SAPI’s President and CEO, at his office

In 2018, it expanded its meat processing unit, with the establishment of Sagittarian Meat Processing, and launched several food counter outlets to promote the products, food counter outlets under the trade name The Chicken Place, initially installing them within the city of Ilagan and, later, expanding into the nearby towns in Isabela and Cagayan.

Newly-slaughtered chickens being conveyed, by a conveyor machine, for evisceration

In December 2020, despite the ongoing pandemic, the company managed to respond to the need for fresh and affordable products by establishing Juicy Delight which carries locally produced products such as hotdogs, Hungarian sausages, longganisa, embotido, burger patties, nuggets, ham and other chicken marinated products. 

The evisceration process wherein the feathers, feet and internal organs of the chicken are removed

That same month, Charoen Pokphand  Foods Corp (CPF), the No. 1 agro-industrial company of Thailand), in partnership with SAPI, inaugurated a new 2400-sow swine breeding complex which will be a source of quality breeder stocks for herd restocking and repopulation.

The cleaning and chilling process

On August 10, 2021, recognizing the need innovate and capture a bigger market, SAPI signed an incubation agreement, with the Isabela State University Agri-Aqua Technology Business Incubation (ISU-ATBI) Project (under the National ATBI Program of the Department of Science and Technology- Philippine Council for Agriculture, Aquatics and Natural Resources Research and Development), to expand the company’s product line, enrolling at the ISU-ATBI incubation program managed by ISU-CVSRRC, iIn partnership with Provincial Science and Technology Center (PSTC)- Isabela, which will assist SAPI in developing canned chicken products utilizing the developed meat canning technology of ISU-CVSRRC.

The Chicken Processing Plant

The canned products, utilizing SAPI’s own locally produced meat (making cost of production lower as compared to other food processors), will be sold as ready-to-eat products and designed to be responsive to the present needs of the consumers. Aside from developing canned products, ISU-ATBI also provided services in brand marketing, e-commerce and financial management. This technology-based food processing boosts food processing industry in the province by utilizing locally produced raw materials.

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On May 17, 2024, CPF, together with SAPI, broke ground for the new Php1.8 billion feedmill complex in Brgy. Cabannungan 2, a big boost for corn farmers as it will assure them a ready market for their produce, at a good price.

Mr. Diaz (third from right) briefing us on the plant’s operation and finished products

During our Poultry Dressing Plant visit, we also observed how the chickens were processed by trained workers and automated equipment.  The evisceration process (removal of feathers, feet and internal organs, washing of carcasses, inspection, chilling and testing) is highly automated, with machines conducting most of the activity.

The steam retort machine (Andi Machinery Technology Co., Td.)

We next transferred to the nearby Chicken Processing Plant. Here, highly efficient sterilization of packaged chicken is achieved via retort processing, using a steam retort machine (Andi Machinery Technology Co., Td.).  It consists of sterilizing, pasteurizing, or cooking a product (and its packaging), eradicating any microorganisms and extending a product’s shelf life (anywhere from one year to 26 months in the right ambient conditions), so that it is both safe and of high quality.

The frozen dressed whole chicken of Super Fresh

Then, for frozen dressed chicken products, the workers cut and debone the chicken carcasses to become different products (wings, drumsticks, breast, etc.) or leave them whole.

The high-speed, fully automated Utrust Pack aluminum vacuum can sealing machine

For canned products, the chicken are cut up into parts and canned (round) using a high-speed, fully automated Utrust Pack aluminum vacuum can sealing machine which removes air from the package, via a vacuum pump, prior to sealing.

The already sealed, but still unlabelled, cans rolling down the canning line

The finished products are then bagged and/or boxed and shipped (frozen dressed chicken products in a refrigerated truck), to grocery stores, supermarkets or distribution centers.

The canned products (Chicken Adobo, Chicken Afritada, Chicken Kaldereta and Corned Chicken) of Juicy Delight

Sagittarian Agricultural Philippines, Inc. (SAPI):  Brgy. Santa Victoria, 3300 City of Ilagan, Isabela. Mobile number: 0916 514 0813. E-mail: juicydelight13@gmail.com. Website: www.sagittarianagri.net.

City Tourism Office: 2/F, City Hall Bldg., 3300 City of Ilagan, Isabela. Tel: (078) 624-1511. E-mail: tourism@cityofilagan.gov.ph.

City of Ilagan Tourist Information and Assistance Center: Bonifacio Park, 3300 City of Ilagan, Isabela. Tel: (078) 324-7769.  E-mail: ilaganinfocenter@gmail.com.

Isabela Provincial Tourism Office: Provincial Capitol Complex, City of Ilagan, Isabela. Tel: (078) 323-3146.  Mobile number: (0917) 317-3820.  E-mail: isabelatourismoffice@gmail.com. 

Isabela Provincial Information Office: Provincial Capitol Complex, City of Ilagan, Isabela. Tel: (078) 323-0248.  Mobile number: (0927) 395-7555.  E-mail: letters_info@yahoo.com. 

How to Get There: The City of Ilagan is located 429.3 kms. (an 8-hour drive) from Manila and 35.5 kms. (a 1-hour drive) from Cauayan City.

Regional Yarn Production and Innovation Center (City of Ilagan, Isabela)

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Regional Yarn Production and Innovation Center

The morning of our third day in the City of Ilagan, we visited the Php40 million Regional Yarn Production and Innovation Center (RYPIC) within the City of Ilagan Campus of the Isabela State University.  The second of its kind in the country (the first RYPIC is located in Iloilo), it was launched on June 23, 2023 by the  Department of Science and Technology-Philippine Textile Research Institute (DOST-PTRI), the Isabela State University (ISU) – City of Ilagan Campus, the DOST-Philippine Council for Industry, Energy and Emerging Technology Research and Development (DOST PCIEERD), DOST Region II, City of Ilagan, and the Province of Isabela.

InteriorThe establishment of the facility is aimed to strengthen the local textile ecosystem and bridge the gaps in textile supply chain by enabling the conversion of natural raw materials into spinnable fibers for yarns from blends of natural fibers including abaca, banana, bamboo and pineapple leaf, in combination with cotton.

The RYPIC Isabela is a micro-scale yarn-spinning facility that will aid in the development of the textile industry in Northern Luzon. The facility can produce 50 kgs. of yarn per day (8h) which translates to 270 m. of handloom woven (1 m. width) fabrics. One RYPIC may produce 13,200 kgs. of yarn per year which can be used to produce 36,000 m. of 60″ width fabrics for 24,000 pieces of a female blouse or 18,000 office barong tagalog.

Integrated Blow Card

Draw Frame

The center, under the DOST-GIA project “DOST Inclusive Innovation Textiles Empowering Lives Anew or i2TELA Program,” the first of its kind in Northern Luzon, processes the treated fibers from the Natural Textile Fiber Innovation Hub (NTFIH), in Luna, Apayao, and the Bamboo Textile Fiber Innovation Hub (BTFIH) in Cauayan City, Isabela, which are spun natural textile fiber-based yarns.

Speed Frame (Flyer Frame)

Ring Frame

The RYPIC aims to jumpstart local innovation ecosystems for the textile sector and cater to the requirements of micro, small, and medium enterprises (MSMEs) in the fashion industry, the academe, and government institutions for yarns and fabrics using local raw materials, skills, and talents.  It serves as an innovation hub to promote textile research and development activities in a region, thus igniting economic activity in weaving communities across the country.

Single End Universal Sizing

Twisting

The center is run by the faculty and staff of the Isabela State University who underwent a five-day training, part of the capability-building component of the RYPIC north Luzon project under the “DOST–PTRI Inclusive Innovation TELA (Textile Empowering Lives Anew)” program, at the DOST-Philippine Textile Research Institute (PTRI) in Bicutan, Taguig, learning about textile raw materials and products, the process of textile manufacture, and techniques for testing and evaluating their common properties. They also gained knowledge and skills on how fibers are converted to yarns in the cotton system.

Winding

Finished Yarns Cotton, Cotton-Pineapple, Cotton-Bamboo and Cotton-Banana

During our visit, we observed, in action, the different equipment used in the yarn production.

  • Integrated Blow Card – a combination of blow room and carding machine designed, specifically for scaled-down spinning processes. This machine can function as a blow room. Raw fibers are opened, cleaned, mixed and transported to the carding machines, where mixed fibers are individually oriented and converted into rope-like strands called “slivers.” This is done through the carding action of three major components of the machine –licker-in, main cylinder and doffer.
  • Draw Frame – carded slivers go through between the top and bottom drafting rollers; dust and fly wastes are removed by a suction tube, improving the parallelism of the fibers to produce more even yarns. The combination of several carded slivers is called “doubling,” and its output is called a “drawn sliver.”
  • Speed Frame (Flyer Frame) – drawn slivers go through between the top and bottom drafting rollers, achieving its required weight to produce the “roving.” The roving material passes through the final drafting rollers, slight twist, enough to hold in the next process stage, is imparted.
  • Ring Frame – the roving passes through between the top and bottom rollers, to achieve the required yarn count or yarn number, imparting twist suitable for weaving and knitting, and wound into a bobbin for storage, transport and further processing. The output yarns are expressed, either as weight per unit length (direct system), or length per unit weight (indirect system).
  • Single End Universal Sizing – yarns, in cones, are imparted with size (starchy substance) through bathing, drying and rewinding into cones. The purpose of introducing size is to reduce the chances of threads fraying and breaking due to the friction in the weaving process.  The size stiffens the thread and holds the fibers closely together.
  • Twisting – an intermediate process in the manufacture of fabrics, no alteration is done to the material other than to twist one or more strands of yarn, placing the twisted yarn in suitable packaged form. Twisting compresses the fibers, reducing the size of the strand and adding strength to multiple ends when they are combined.
  • Winding – this machine has the capability to function as winder. Yarns, which emerges from the ring frame, are transferred into cone packages. The idea is to obtain a long, continuous length of yarn, for nonstop operation of weaving or knitting, regulate yarn tension and remove thick and thin yarns, slubs by means of a yarn monitoring device. 

After our tour of the facilities and prior to our departure, we interviewed Dr. Freddie O. Orperia, RYPIC Focal Person.

Dr. Freddie O. Orperia, RYPIC Focal Person

Regional Yarn Production and Innovation Center (RYPIC): Isabela State University, 3300 City of Ilagan, Isabela.

City Tourism Office: 2/F, City Hall Bldg., 3300 City of Ilagan, Isabela. Tel: (078) 624-1511. E-mail: tourism@cityofilagan.gov.ph.

City of Ilagan Tourist Information and Assistance Center: Bonifacio Park, 3300 City of Ilagan, Isabela. Tel: (078) 324-7769.  E-mail: ilaganinfocenter@gmail.com.

Isabela Provincial Tourism Office: Provincial Capitol Complex, City of Ilagan, Isabela. Tel: (078) 323-3146.  Mobile number: (0917) 317-3820.  E-mail: isabelatourismoffice@gmail.com.

Isabela Provincial Information Office: Provincial Capitol Complex, City of Ilagan, Isabela. Tel: (078) 323-0248.  Mobile number: (0927) 395-7555.  E-mail: letters_info@yahoo.com.

How to Get There: The City of Ilagan is located 429.3 kms. (an 8-hour drive) from Manila and 35.5 kms. (a 1-hour drive) from Cauayan City.

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.

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.

The Inabel Weavers of Sabangan (Santiago, Ilocos Sur)

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Corazon C. Agosto Ethnic Handloom Weaving

Part of Santiago Cove Hotel and Restaurant-sponsored tour

Santiago Cove Hotel and Restaurant organizes educational tours for guests and one of their tours includes a visit to the nearby Corazon C. Agosto Ethnic Handloom Weaving which manufactures the strong and colorful inabel (sometimes referred to as abel iloko or simply abel) cloth, one of the many known textiles that come from the weavers of Santiago. The traditional woven product of the Ilocos region, abel  weaving is one of the richest weaving practices in the Philippines.

Abel garments and textiles, characterized by their vivid colors, precisely woven geometric patterns, different variations and the accuracy of the grid designs (woven without any specialized equipment), are some of the most well known in the Philippines. We were welcomed by the 82 year old Ms. Corazon Campilla Agosto (fondly called Manang Cora or Coring) who heads the Sabangan Original Loom Weavers Association, an accredited non-government organization of the proud coastal community that continues to practice weaving traditions passed down from generations of Ilokano weavers.

All the weaving knowledge of Manang Cora dates back to 1941 when, as a little girl, she watched her mother and grandmother working the loom.  She began weaving in 1961 (earning P5 per output at most). In 1975, she decided to independently pursue this business (selling her two pigs for money to use as capital), selling her woven blankets to traders in Vigan.

 

Struggling to make ends meet, she tried out working as a domestic helper in Manila for a year before eventually returning home to continue weaving. To keep the production going, she passed down her knowledge to her own daughter Logelin Quional along with the other female weavers she works with. Even her son-in-law as well as her grandchildren (Aliyah and Aldrix) knows how to weave.

Ms. Corazon “Manang Cora” Agosto

In 1990, Sabangan’s weaving industry experienced an economic boost when former Philippine senator Anna Dominique “Nikki” Coseteng, who had a passion for local weaves, saw the works of Manang Cora and brought them to a wider market. Partnering with the Itneg/Tingguian, she and the Sabangan weavers continues to use their weaving motifs in her products today.

She describes her laborious and technical weaving practice (like many traditional Philippine weaving practices) as tawid-tawid (from the Filipino word tawid meaning “to cross”), showing us just how precise the hand of an inabel weaver is. The process begins with the stage called aggan-ay wherein her loom is readied by placing her warp threads vertically across the structure, allowing her to determine the colors and size of her final cloth.

The next stage, called agpulipol, is where the weaver rolls the thread up using a wooden spindle (called a pulipol) which readies the warp threads for weaving. During the design setting phase (agpili), the weaver inserts the horizontal weft threads into the base so she may start plotting the design. During agabel, the final weaving process, the weaver uses a boat-shaped sikwan (heddle bar) that moves back and forth across the cotton cloth, the swift hands rhythmically pulling the reed toward the beam that adds another row to the design which slowly comes to life.

Kusikus pattern

On display are the expertly crafted final woven products of Mang Cora and the Sabangan weavers, a testament to their skill in mastering the tawid-tawid.  Two of the inabel cloths feature the kusikus, a common pattern created by a weaving process known as binakol (also known as binakel or binakael, from the Ilocano word meaning “twill”) characterized by undulating square grids meant to mimic whirlpool patterns. Sailors use kusikus cloths as masts for their ships, believing the patterns would appease the gods of the sea and protect them from whirlpools.

Kusikus pattern

Another inabel cloth featured the pinilian pattern, a brocade weave (often with different colors of threads) which usually has different motifs woven into its warp, from the tao-tao (human figures), to animals, to sinanbaggak (stars) and mata-mata (eye symbols).

Pinilian pattern featuring sinanbaggak (stars)

Today, there is great appreciation, both locally and globally, for the inabel of Manang Cora and the weavers of the Sabangan Original Loom Weavers Association in Santiago and their weaves have become recognized for their beauty and skill..

Corazon C. Agosto Ethnic Handloom Weaving: Brgy. Sabangan, Santiago, Ilocos Sur.

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.

Julio’s Bed and Breakfast (Loay, Bohol)

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Julio’s Bed and Breakfast

Our final stop in our Bohol culinary tour was at Julio’s Bed and Breakfast, a stone’s throw away from an exquisite shoreline, pristine waters and calming sunset view of Loay Bay.

Loay Bay

Upon arrival, we were welcomed by its eponymous proprietor, Mr. Pio Araneta and his wife Dra. Grace. The restaurant here is the highlight of our visit.

Mr. Pio Araneta explaining how a pasgong (traditional bamboo trap) works

At the restaurant’s kitchen, we first experienced how the popular siakoy (also spelled as syakoy, siyakoy and shakoy) snack, also known as lubid-lubid (“little rope”), was made.

Siakoy making demonstration

This long, braided, soft, puffy and airy pastry, with a similar taste to the sugary doughnuts sold on streetside bakeries, is traditionally made with flour, sugar, salt, and yeast and deep-fried and then sprinkled with white sugar.

Ready-to-eat, deep-fried siakoy

It was best paired with tableya sikwate, native hot chocolate made using the traditional batirol (wooden whisk), and latik (coconut caramel).

Siakoy is best paired with sikwate (hot native chocolate drink)

Pio then demonstrated how generations of locals in the area prepared nilubihang or ginataang kagang (land crab with niyog), an heirloom recipe which incorporated the fat of native land crabs (kagang) with fresh coconut meat and water plus herbs, vegetables and spices.

Nilubihang kagang ingredients

Pio cooking nilubihang kagang

While waiting for the kagang to cook, Ms. Lily Busano (president of the Albur Calamay Makers Association) showed us how kalamay, Bohol’s most popular  pasalubong, was prepared and cooked.

Ms. Lily Busano (president of the Albur Calamay Makers Association) with finishe kalamay products

This sticky, sweet delicacy is made with grated coconut, coconut milk, brown sugar, muscovado sugar, peanuts and pilit (ground glutinous rice).

The thick sugary mix being stirred continuously in a giant wok

To create the smooth, sticky consistency, the thick sugary mix was stirred continuously in a giant wok for up to 8 hours. Upon cooling, the kalamay is then transferred, preserved and sold in a type of packaging is known as kalamay-hati,  inside signature halved smooth mesocarp of coconuts, locally known as bagul or paya which are then sealed shut with a characteristic red papel de japon (crepe paper).

It can be eaten on its own or turned into a spread for bread or siakoy. The sikwate, siakoy and kalamay are perfect for breakfast, merienda and dessert.

Kagang (Land Crab)

Before we ate the nilubihang kagang, Pio checked out the pasgong, traditional handmade bamboo traps used for catching kagang.  The mouths of the traps were previously poised outside the crab holes and left overnight.

Pasgong, a traditional bamboo trap used to trap kagang

Sure enough, two of the traps we observed had crabs caught inside them. There’s no need for bait for this quick and efficient process but each trap could fit only one crab.

Media colleagues try their hand at weaving pouches for puso (hanging rice)

Nilubihang Kagang

While waiting, cocktails were also served. Others also tried their hand in weaving a pouch of palm leaves for puso or tamu (hanging rice).  Soon, the nilubihang kagang was done and this was eaten with puso and pork barbecue.  Dessert consisted of  turon (banana spring rolls).

Media group (L-R): the author, Mr. John Paul Dacuycuy, Mr. Nickie Wang (Entertainment and Lifestyle Editor, Manila Standard), Mr. Anton Delos Reyes (Writer, Malaya Business Insight). Ms. Raye Sanchez (Lifestyle and Entertainment Writer, Daily Tribune), Ms. Christine Alpad (Senior Reporter, Manila Times Lifestyle and Entertainment Desk), Mr. Alvin Alcantara (www.thediarist.ph), Ms. Lourdes Sultan (Travel Village Tours and Travel), Mr. Mario Alvaro Limos (Features Editor, Esquire Philippines), Ms. Roxanne M. Gochuico (Corporate Social Responsibility Manager, Cebu Pacific), Mr. Pete Dacuycuy (Publicist) and Mr. Pio Araneta 

Julio’s Bead and Breakfast: Del Carmen St., Villalimpia 303, Loay.  Mobile number: (0922) 515-7594.

Bohol Provincial Tourism Office: G/F, New Provincial Capitol Bldg., C. Marapao St, Tagbilaran City, 6300.  Tel: (038) 411 3666.  Email: inquire@boholtourismph.com.  Website: www.bohol.ph.

Department of Tourism Regional Office VII:  G/F, L.D.M Building, Legaspi St, Cebu City, 6000 Cebu.  Tel: (032) 254 6650 and(032) 254 2811. E-mail: dotregion7@gmail.com.  Website: dot7@tourism.gov.ph.

Bluewater Panglao Resort: Bluewater Rd, Sitio Daurong, Brgy. Danao, Panglao, 6340 Bohol.  Tel: (038) 416-0702 and (038) 416-0695 to 96. Fax: (038) 416-0697.  Mobile numbers: (0998) 843-0262, (0998) 964-1868 (Ms. Margie Munsayac – VP-Sales and Marketing), (0998) 962-8277 (Ms. Louee Garcia), (0919) 912-9663 (Mr. Manuel Sandagaon) and (0908) 890-9013 (Ms. Kate Biol).   Email: panglao@bluewater.com.ph, resrvations.panglao@bluwater.com.ph, margie.munsayac@bluewater.com.ph, louee.garcia@bluewater.com.ph, manuel.sandagon@bluewater.com.ph and kate.biol@bluwater.com.ph.  Website: www.bluewaterpanglao.com.ph.  Manila sales office: Rm. 704, Cityland Herrera Tower, Rufino cor. Valera Sts., Salcedo Village, 1227 Makati City, Metro Manila.  Tel: (632) 817-5751 and (632) 887-1348.  Fax: (632) 893-5391.

Cebu Pacific Air currently flies seven times daily from Manila and thrice weekly from Davao City (every Wednesday, Friday and Sunday) to Bohol’s Panglao International Airport.  Visist www.cebupacificair.com to learn about their latest offerings, safety protocols and travel reminders.

Asinan ni Tan Inong (Alburquerue, Bohol)

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Asinan ni Tan Inong

From Loboc, we proceeded to Alburquerque (Albur for short) where we visited a remote village to see how the legendary asín tibuok (literally meaning “unbroken salt” or “whole salt” in the Cebuano language of the Boholano people), a rare Filipino artisanal sea salt from Bohol, is made at the Asinan ni Tan Inong.

Made by filtering seawater through ashes, it is usually consumed by being traditionally dusted lightly over plain hot rice, with a few drops of oil, and eaten as is, it is also used to season sinangag (traditional fried rice). Asín tibuok could be grounded and used like regular table salt or chunks can also be broken off and dipped into stews and dishes.  A variant of the salt, also known as túltul (meaning “lump”) in Guimaras or dúkdok (meaning “pounded” or “pulverized”) in Capiz, is made similarly to asín tibuok but is boiled with gatâ (coconut milk).

Coconut husks in special pits filled with sea water during the tides

Due to the time-consuming traditional methods of producing salt and the hard work that go with its manufacture, the passing of the salt iodization (ASIN) law (Republic Act No. 8172) in 1995, as well as competition with modern and cheap imported salts prevalent today in the Philippines, the tradition of making asín tibuok and túltul is nearly extinct as it placed further stress on local artisanal salt-makers, forcing many to give up the industry altogether. Today, only a few families make asín tibuok and túltul and, due to their rarity, are considerably more expensive than regular salt.

Coconut husks slowly being burned in a pile

Commonly sold for the tourist trade (for their novelty) as well as to gourmet restaurants that feature Filipino cuisine, the demand for asín tibuok and túltul is usually high but the supply simply cannot keep up. Offering an equally special flavor that undoubtedly makes it one of the rarest kinds of salt in the world, asín tibuok is now listed in the Ark of Taste international catalogue of endangered heritage foods by the Slow Food movement.

The funnel-shaped bamboo filtering device

At the Asinan ni Tan Inong, the 72 year old Nestor Manongas explained the unique and meticulous process in the manufacture of asin tibuok. The Manongas family is the only one family still upholding this tradition in Poblacion, preserving a part of their history that makes use of nature’s best without harming it.

Sea water storage tanks.  Sea water is poured into the gasang to leach out the salt from the ashes

Firstly, for several months, coconut husks are left to soak in special pits continually filled with seawater during the tides so that they can absorb the natural sea minerals along the coastline, giving us an idea of how long it takes just to acquire the natural minerals required for asin tibuok’s unique taste which gives off a unique smoky and salty flavor which is tastier and sharper than the kinds of salt you would find in grocery.

The non-iodized salt ready to be packed

Next, the coconut husks are then chopped into small pieces and sun-dried for at least 2 to 3 days. After that, for about a week, these husks are slowly burned in a pile, strictly using native hardwoods such as ipil-ipil, mahogany and duhat, until reduced completely to an activated charcoal (called gasang) which are gathered into a funnel-shaped bamboo filtering device. Seawater is poured into the gasang, allowing the water to leach out the salt from the ashes. The brine or filtered seawater (known as tasik) is then collected into a hollowed out coconut trunk beneath the funnels.  This coconut charcoal combination provides the unique aroma of asin tibuok.

Dinosaur-shaped clay pots

The tasik is poured into special dinosaur egg-shaped clay pots and hung in walls in a special furnace where it is boiled for a few hours.  Once some evaporate, the pots are continually replenished with more tasik. As both the heat and salt must not be left alone, this final process requires focus and dedication.  As more water evaporates, the sea salt gets harder and the process continues until the clay pot gets filled with hard rock salt.

Mr. Nestor Manongas with the finished product

Eventually, the pots will crack, revealing the solidified pinkish mass of salt which is initially very hot.  After following this heating process all day, it then requires a whole evening before it will be cool enough to be handled. The finished product is  a salt orb in various shades of white, grey and brown and weighing roughly a kilo. As they are sold along with the broken domed pots, they are given them the nickname, in international markets, “the dinosaur egg” due to their appearance. Only 120 pieces of asin tibuok’ are made per batch and these are usually sold out for weeks.

The packaged product

Asinan ni Tan Inong: Brgy. Eastern Poblacion, Alburquerque 6301, Bohol. Mobile number: (0907) 168-0961. Open Mondays-Saturdays, 8 AM to 5 PM.

Cornerstone Pottery Farm (Silang, Cavite)

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Cornerstone Pottery Farm

Part Five of “Drive, Dine and Discover” Cavite Caravan

From Likhang Maragondon, we made the long 36.2-km. (one-hour) drive to Silang’s charming Cornerstone Pottery Farm, a producer of world-class handmade stoneware using locally and internationally sourced clay.   It was raining heavily when we arrived.  Owner Mr. EJ Espiritu was on hand to welcome us. Their beautiful and unique wares can be found in your favorite neighborhood coffee shops, monthly bazaars, and yearly art fairs in the metro. Through the years, Cornerstone Pottery Farm has undoubtedly carved a name for itself in the local pottery business.

Check out “Likhang Maragondon Native Products & Pasalubong Center”

EJ Espiritu

It started from humble beginnings. EJ and his wife Eva, the brilliant minds behind Cornerstone, have created this whimsical space for creators and purveyors alike.

Workshop

EJ, who finished ceramic engineering at the Adamson University, worked with several ceramic companies for 10 years before going to the US, working as a rank and file employee – laboratory technician, section head, sales engineer for a ceramic materials company, then a plant manager for an export firm.

In 1996, as soon as EJ and Eva arrived from the US, where they tied the knot (they had a civil wedding in October 1994 in Wisconsin and a church wedding in June 1995), the first business that they ventured into was ceramics in the garage of the house that they rented at St. Joseph Subdivision in Bacoor, Cavite. After two to three months, as Cornerstone Ceramic Manufacturing, they were offered to be a subcontractor for an export company making ceramic items.

After four years of being a subcontractor in Cavite, they started making functional items and joined trade fairs. That really helped propel the business into the right direction.  By year 2000, they started developing the stoneware product line.

An array of mugs of different sizes, colors and shapes

They were challenged to constantly develop new concepts and product lines, deal with clients and innovate. With the new lines they had, they were overwhelmed by the response of the market and they were able to meet some institutional buyers like Regalong Pambahay, Rust, Kultura and other stores and shops. In 2005, they opened their doors as Cornerstone Pottery Farm in Silang.

One of the shop’s three kilns

Before the pandemic happened, sales were very encouraging, with a lot of restaurants in Manila, BGC (Bonifacio Global City), Makati and Alabang actually getting from them like Rambla, Las Flores, Tomatito, James and Daughters, and Black Pig, to name a few.  For nearly two decades now, they have also been making mugs for Bag of Beans in Tagaytay.

Showroom

Cornerstone Pottery Farm also had projects with The Fore of Kim Jones, and Tropa Lifestyle Store of Borgy Manotoc and girlfriend Carla Sison. Moreover, the pottery farm regularly joins Art in the Park, Artefino, the Gallery 9 exhibit and American Women’s Bazaar.

Celebrities, who got wind of their unique creations, have trooped all the way to Silang, Cavite to visit their factory and showroom where their handmade ceramic products, earthenware jars and stoneware can be seen.

An array of deformed pottery in the foreground

Normally, they post schedules of workshops that EJ occasionally conducts and people register online. Participants were people from the city who want to try their hands on pottery, learn new skills or make something with their hands (expats, a group of friends, office mates, etc.) or even like a team building exercise or amazing race type of exercise.  Some, like Jericho Rosales and his wife Kim Jones, Melai Cantiveros, Drew Arellano and Andi Manzano, have even participated in the pottery workshop.

 

The production area is where they do the quite labor-intensive process by hand, starting from pouring the clay into the molds, down to assembling, drying, firing, and glazing the items.

Because of the lack of local suppliers of processed clay, they use only 10 to 20% of local materials, with the rest imported clay from a few of companies that import the materials and distribute locally as it is very hard to import materials on their own.  Apart from the production area, you can also find the workshop area where EJ usually creates premium items and conducts pottery workshops.

For EJ, pottery, an intricate form of art and it takes a lot of effort to produce both a functional and aesthetic stoneware, let alone find authentic and handmade ones, is his profession, his means of income and his passion.

He takes charge of the technical and production areas in the factory and is also visible in manning the booths, every time they join exhibits and national trade fairs organized by the Department of Trade and Industry and the Center for International Trade Expositions and Missions and other exhibitions. Eva and Angelo, his son, also helps him. During exhibits, Angelo is also very good in talking with clients.

EJ kneading clay

EJ also does purchasing, delivery sometimes and meeting clients while Eva, a natural born artist, designer and IT expert, does the marketing, maintaining the social media presence, developing concepts and themes for upcoming shows or exhibit and designing the booths.

Shaping the kneaded clay using a potter’s wheel

At the shop, Mr. EJ Espiritu demonstrated, using his hands and an electrically driven potter’s wheel, the first two steps in pottery making.  To prepare the clay for pottery, EJ kneaded (or wedged) it by hand to push the “air bubbles” out and make it pliable and clean, with an even consistency and right water content.

EJ explaining the pottery making process to Cavite Caravan participants

Next was the actual shaping (or “pinching”), with EJ inserting the thumb of his hand into the clay and lightly pinching with the thumb and fingers while it is rotating.  Soon, a bowl came into shape.   This was as far as he went.  The succeeding steps involved a long drying process until the pottery is bone dry (to prevent cracking and breaking) before firing in the kilns (the shop has three) and glazing. The entire process takes about three weeks to a month.

After the demonstration, EJ ushered us to the showroom where all items on display are for sale.  Here, you can purchase pots, hand rolled dinnerware, mugs (ranging from Php 350 to Php 750), tea sets, chimes, vases, sculptural pieces, centerpieces, table top fountains, incense chambers, oil burners and various other ceramic wares.  All their glazes are food safe and lead free.

L-R: Arabelle Jimenez, Bernard Supetran, the author, Pam Lee and EJ Espiritu

Cornerstone Pottery Farm: Balubad 1 Cornerstone, B1084 Balubad 1st Road, Service Road, Silang, 4118 Cavite.  Mobile numbers: (0919) 995-2022 and (0932) 851-6444. Open Mondays to Saturdays, 8:30 AM to 5 PM. Website: www.cornerstonepotteryfarm.com. E-mail: eve@cornerstonepotteryfarm.com. Facebook: facebook.com/cornerstonepotteryfarm.  Coordinates: 14.1948235714, 120.950244642.

How To Get There:

  • By car: From Makati take the SLEX and turn right to Carmona Exit. From Carmona Exit, continue on Governor’s Dr. to Emilio Aguinaldo Hwy. Turn right at Balubad 1st Rd. There is a signage going to Cornerstone on the right side. Turn right and you’ll find Cornerstone Pottery Farm.
  • By public transport: From the Ayala triangle, take the Erjohn and Almark bus bound to Tagaytay and then get off at Balubad 1st Rd., then ride a tricycle going to Cornerstone Pottery Farm. Tricycle fare is Php 15 one way.

Automobile Association of the Philippines (AAP): AAP Tower, 683 Aurora Blvd., Quezon City 1112. Tel: (632) 8723-0808 and (632) 8705-3333. Website: www.aap.org.ph. E-mail:  info@aap.org.ph.

AAP Lakbay, Inc.: G/F, Sea Tower Bldg., 332 Roxas Blvd. cor. Arnaiz St., Pasay City.  Tel: (32) 8551-0025 and (632) 8403-543.  E-mail: aaplakbay.caravan@gmail.com.  Coordinates:
14.5456531, 120.9914728.

Likhang Maragondon Native Products & Pasalubong Center (Cavite)

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Likhang Maragondon Native Products & Pasalubong Center

Part Four of “Drive, Dine and Discover” Cavite Caravan

Before proceeding to Silang, we made another 1-km. drive, from Caingin Port (gateway to our Maragondon Cultural River Cruise), for souvenir shopping at Likhang Maragondon Native Products & Pasalubong Center, an award-winning native products enterprise which is helping revive the town’s age-old weaving tradition and bamboo craft by making them available to a bigger market.

Check out “Maragondon Cultural River Cruise”

Ms. Catherine “Therine” U. Diquit, Likhang Maragondon founder

Operating since 2019, it taps into the traditional craftsmanship of local-based and eco-friendly weaving and bamboo products made by 12 skilled Maragondon-based weavers and sewists, most of whom are housewives.

Their tagline is “Heritage in Your Hands, Crafted with a Purpose.”  Upon our arrival, we were welcomed by a duo serenading us with native songs and Ms. Catherine “Therine” U. Diquit, the social entrepreneur and founder behind the business.

A duo performing native folk songs

They make all sorts of bamboo products such as lanterns (Php1,100); dinosaur lamps (Php3,000-3,500); dog lamp (Php2,200); hanging lamps (Php1,600); tube lamp (Php1,600); speaker calendar (Php1,500); 3-layer rack (Php3,500); trapezoid lamp (Php1,500); double rectangle lamp (Php1,650); double trapezoid lamps (Php1,600); vase stand (Php2,500); alcohol pump dispensers; planters (Php480); trio containers (Php380); trays (Php380); and frames (Php500). Their energy-saving and eco-friendly bamboo speakers (Php475) have a center slit where you can insert your cell phones and play music.

Other eco-friendly products include hand-painted refrigerator magnets (Php50); pins and key chains; vases; mugs (Php150) and crochet accessories.

Their very fashionable and comfortable handwoven Maragondon habing face masks (Php350 each), the first locally made mask to conform with the recommended minimum specifications, for non-medical masks for community use, of the Department of Science and Technology (DOST), Philippine Textile Research Institute (PTRI), Department of Health (DOH), DOST-PHST (who conducted several tests on the mask) and World Health Organization (WHO), are made by the last three weavers of Maragondon using  antique wooden looms.

These face masks are composed of four layers, two inner made with hydrophilic materials, and two outermost made with locally hand loom-woven fabric made with 40% upcycled thread from garment factory rejects.  These have been shipped to 13 Philippine regions and 21 countries, including North Africa, Australia, Switzerland, Japan and Canada.

A habing dress for sale

Other habing products include boleros (Php2,500-3,400); blankets (Php1,400); table runners (80” x 8.5,” Php395); throw pillow cases (18’ x 18,” Php800 for a set of 2), toiletry pouches (9.5 x 7,” Php780); pouches (Php270); refrigerator and water dispenser covers; passport/vaccination card holder (Php350); handbags (Php1,500); hair bun twist (Php280); hand towels (Php390 for set of 3); turbans (Php380); place mats (Php1,400 for 8 pieces); braided bracelets (Php120); tote bag (Php975-1,750); aprons (Php480); laptop/document bag (Php1,400); Amigurumi dolls (Php180-200); shades pouch (Php300); coin purses (Php225); clutch bag (Php1,250); kitchen towel set (Php350 for 2); wall mail organizer (Php320); accordion wallet (Php365); kimonos; ponchos (Php900); jackets (Php1,400); ribbon scunchies (Php80); scarves; key holders (5” x 1, Php280); etc.

Several local artists, such as Pastor Lito Gestiada (acrylic paintings) and Dan Turiano (oil pastel ‘Starry Night’ version of Mt. Buntis) have commissioned their masterpieces at Likhang Maragondon. Some artists have also painted the bamboo products to give more colors and design.

They also sell native delicacies such as delectable puto with dinuguan (Php600 for 20 pieces); peanut butter (Php250); yema (Php70); onde-onde; gourmet tinapa (Php250); chili garlic oil (Php120); adobong mani (Php110); biko; atsara (Php250); Ala Carding Backfat chicharon (Php110); Kusina ni Ingga vinegar (Php90-120); ube; flavored palitaw; etc.

Likhang Maragondon Native Products & Pasalubong Center: Brgy. Garita A, 4112 Maragondon, Cavite.  Mobile number: (0995) 138-1813.  E-mail: likhangmaragondon@yahoo.com. Website: www.likhangmaragondon.com.

Maragondon Municipal Tourism Office: G/F, Municipal Bldg., Brgy. Poblacion 1-A, Maragondon, 4112 Cavite.  Tel: (046) 686-3139. Mobile number: (0926) 237-6537.

Automobile Association of the Philippines (AAP): AAP Tower, 683 Aurora Blvd., Quezon City 1112. Tel: (632) 8723-0808 and (632) 8705-3333. Website: www.aap.org.ph. E-mail:  info@aap.org.ph.

AAP Lakbay, Inc.: G/F, Sea Tower Bldg., 332 Roxas Blvd. cor. Arnaiz St., Pasay City.  Tel: (32) 8551-0025 and (632) 8403-543.  E-mail: aaplakbay.caravan@gmail.com.  Coordinates:
14.5456531, 120.9914728.