00:00Filipinos are passionate about the Nyug tree
00:03and thanks to our nature,
00:06we learned how to use different parts of this tree
00:11The leaves, we use to make bushlo
00:13The stem, we use to make kasangkapan
00:16The fruit, we use to make sustansya
00:23We also learned how to grow tuba
00:31The tuba, when it goes through the fermentation process,
00:35can be used as vinegar
00:37and this is one of the regular products
00:39supplied by Victor and Amanda Esmeris
00:42to their countrymen in Laguna
00:45This is where we ferment the vinegar
00:49This is our fermentation
00:52After this, 2-3 weeks
00:56It needs to be sun-dried to make it sour
01:00From here, it will be pasteurized
01:03to remove germs and other things
01:07After that, it will be cooled
01:10and it can be packaged
01:13Meanwhile, when the tuba goes through the distillation process,
01:17it becomes lambanog
01:19Another pride of Esmeris Farm
01:22The distillation is when the tuba is cooked
01:28to become lambanog
01:31This is the sweat of the tuba
01:34that will be released during the distillation process
01:44If we only talk about coconuts,
01:46Davao also has a big flex
01:49At present, they are the largest producer of coconuts in the country
01:53and in Davao de Oro,
01:55this industry is really thriving
01:58and it has become the backbone of a different sustainable tourist attraction
02:03Davao de Oro
02:14The Dusitani Lubi Plantation is located in Mabini, Davao de Oro
02:18Before, it was a native coconut plantation
02:22Now, with the development, we have beautiful white sand beaches
02:25which feel very relaxing while walking around
02:28or just enjoying yourself
02:33Davao de Oro
02:45Our lovely landscaped gardens with natural shades
02:49and our beautiful coconut park areas
02:53The island is roughly 87 hectares in size
02:5737 acres of the island is fully developed as a resort
03:01The remaining 50 acres remains still a coconut plantation
03:05In all restaurants, we are very focused on sustainability
03:10We are using homegrown ingredients for some dishes
03:15and we try to maximize local farming industry, fishermen
03:20as much as possible for our produce
03:23and to finish our dishes, we use our coconuts from the island
03:29While walking around the plantation,
03:32we also felt the importance of the land they call their home
03:38Basically, we don't have hot water here
03:41so we have our own recovery system
03:44The heat from the air-conditioning produced
03:48is conserved to be the hot water for the battery
03:54So the heat produced by the air-conditioning unit
03:58is conserved for the hot water
04:01to be used for the battery
04:04Ms. Claire also takes into consideration
04:07where they can harvest their coconut-related ingredients
04:12So basically, this is the only area that we can harvest
04:17This is for the safety and security of our guests
04:20But this is just your showroom, ma'am
04:22Yes
04:23But you still have a lot of areas to harvest
04:25Yes, correct
04:40Thank you so much, Kuya Canyon
04:42So chef, we will let you try our freshly harvested tuba
04:47We serve it actually complimentary
04:51So aside from that,
04:53this is what we do
04:56Vinegar
04:57Vinegar
04:58to supply the kitchen and the whole island
05:01Cheers!
05:02Cheers!
05:07It's so sweet
05:08Yes
05:09So sweet
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