For this fashion expert, clothes start with the farmer

 

By Yvette Tan

Published Aug 29, 2025 12:05 am

AVANT GARDENER

I’m in Tabuk, Kalinga as part of Masda Aw, a cultural exchange between Kalinga weavers and Manila creatives.

Last week, I wrote about Florence Amily Ao-wat, known as Manang Astrid, owner of Kinwa Etnika Handicrafts and founder of the Kalinga Indigenous Weavers Association, who hopes that reviving the use of natural dye and Philippine cotton can increase the economic and cultural potential of her weaves. This week, I’d like to focus on the person instructing the Kinwa weavers on the process.

Diana Katigbak is a natural dye artist, fashion designer, and university professor who teaches textile science, natural dyeing, and surface design techniques. She majored in fashion design, gravitating toward its blend of business and art. It was here where she was exposed to textiles and dyeing techniques. “Clothes come alive through textiles. So different treatments, different kinds of textiles, it's part of the soul of our clothes,” she said.

“My first introduction to natural dyes was in my undergrad textiles class. My teacher taught us how natural dyes work, and I saw that there are many sources of plant dyes in the Philippines and I appreciated that.”

This appreciation further deepened when she took her Masters in Clothing Science in Japan. “Japan has a living tradition of natural dyeing… they took us to a natural dyeing studio, and this indigo dyer was already fifth generation, and I was really amazed at how it lasted so long and how the craft was passed down. My experience there really made me realize that craft should also be practiced in the Philippines because we have our own [dyeing practices].”

She details the Japanese method of indigo dyeing, a very long process which begins with the farmer and involves several artisans. “There, I realized that everything starts with agriculture and the life of [clothes] start from farming.”

After graduating, she apprenticed under a Tokyo-based indigo dye master for a year and a half. “He told me that the variety we had in the Philippines is one of the best varieties of indigo there was, and it really excited me that it had so much potential.”

While it was challenging to find a source of indigo at first, Katigbak eventually connected with Abra indigo farmers, which led her to Non Timber Forest Products (NTFP), a non-government organization who sourced their indigo from Mindoro.

“I’m quite happy with the result,” she said. “I don't work from leaves because the communities they work with already process this as pigment. The pigment is still natural and it's processed in a natural way.”

One of her first big projects was a partnership with a friend who ran a fashion label in Hong Kong. He would ship her fabrics and she would dye them in indigo. The pieces were shown in both Hong Kong and Shanghai Fashion Weeks. “The reception was nice,” she said. “Because it was done in a way that the designs of the clothes were modern, natural dyeing created a deeper story.”

Though she specialized in indigo, Katigbak also works with other plant material. In Masda Aw, she used indigo, which is readily available since it is cultivated in Abra, as well as other pigments that can easily be found in Kalinga. “Indigo makes… several different shades of blue. Anatto seeds create different shades of orange. Mango leaves create yellow. Talisay is very interesting because you can achieve a yellow green and a dark grey. We're also working with mahogany.”

Her aim in Masda Aw is to give participants a basic overview of the dyeing process with the hope that they will use it as a jump-off point for more product experimentation.

“I hope [this sparks] their creativity to develop new weaves, creating new culture, and also reviving their craft.”

Interest in natural dyes and fabrics is growing as consumers become more aware of the materials used to create synthetic fabrics, (which are essentially plastic), as well as the hidden toll the fashion industry is taking on the environment.

“In the fashion industry, where I've been exposed for so many years, everyone is very concerned about the price of things, how standard it is, how it costs, but it comes with many hidden risks like environmental destruction or inequality or loss of quality of life. For me, natural dyes present an alternative way of thinking about value.”

Purchasing a handmade piece may be expensive, but it carries with it the stories of the people who made its creation possible, from farmer to weaver. Plus, with proper care, it lasts longer than the average fast fashion piece.

“It's value and storytelling. It gives a deeper meaning into what you use or what you wear,” Katigbak said. “It also could be a new source of income [for the weavers]. The effort it takes to create this and also the value of it creates the circular supply chain. It can introduce new ways to earn or new upward opportunities to a certain community.”

The opportunities for success aren’t limited to the weavers. There is also the hope that the demand for natural dyed fabrics and natural fibers, in this case, cotton, will revive the local cotton industry. If this goes well, even farmers and other community members stand to gain.

“Going back to my experience of analyzing the indigo supply chain in Japan, a whole community can be involved. And the craft has no gender. Everyone can help out. Everyone has a role in it.”

A forgotten part of Filipino culture

BY YVETTE TAN

Apr 11, 2025 06:05 AM

  

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AVANT GARDENER

Last week, I wrote about Raffy Tesoro of  Bio-Genetics Agriventures, Inc. and Jason Drilon’s popup at James & Daughters in Pasig which featured traditional Tagalog food that Tesoro grew up with, most, if not all of it sourced locally. The popup was a hit, with both days selling out. This week, we continue our conversation with Tesoro, focusing on the importance of keeping traditional ingredients and cooking methods alive and the possible future of Philippine agriculture.

Food isn’t something we consume to keep functioning. It can be a cultural marker. 

A specific area can shape what food is grown and how it is prepared and consumed. 

“Our very identity as a people is entwined in our food, music, fabric, and other cultural expressions. Food is an especially important cultural vehicle as it is a necessary experience for all on a daily basis. We are literally what we eat. If we aren’t consuming more of our own culture, then we will alienate ourselves from it. I enjoy most cuisines as anyone else would, but I also know our own,” Tesoro said. 

“Most young Filipinos now don’t know many of the fruits we had back then, like makopa, rattan, or duhat. Many are hesitant to try hito, pinikpikan, or dinakdakan because it looks alien to them…. This is a horrific bleed that needs to stop before we completely lose ourselves as a people.  

“As shallow as it seems, these are symptoms of a deeper cultural rot and explains why we have no pride as a people and as a nation. Granted, our cultural identity is complex and regional, but from personal experience, I have learned to accept all the facets of what makes us Filipino, and I will say that the first and foremost teacher is the food.”

He offers tips for folks who want to explore unfamiliar local ingredients. 

“First, check out the local markets and not just the supermarkets. There is a wealth of ingredients that can only be found in palengkes and talipapas. 

“Second, try making more local/regional/heritage dishes. The experience of creating it is satisfying, educational, and fulfilling. It will also encourage suppliers to provide local ingredients because there is a demand for them. 

“Third, use local/traditional implements as much as possible. Not only is this helpful in maintaining the identity of the dish, but it also helps entire communities. 

“Buy local packaging and other implements. Using bayongs woven from straw is not only ecologically sound, but it brings work to communities, and markets will stock it regularly. The farmer is not the only breadwinner, and by buying the pottery, weaving, woodwork, and more, you are helping everyone else in their community while encouraging local self-sufficiency and growth.  

“Many of my farmers’ wives and daughters are weavers; their brothers or uncles are potters, blacksmiths, and woodworkers. Their neighbors are drivers, stevedores, and conductors. Consuming local food promotes local products, which strengthens our economy. It raises the quality of life of fellow Filipinos across all walks of life. It engenders pride in our country and our culture. The simple act of buying our own culture creates profound results,” Tesoro said.

Fostering a consumer base that regularly consumes local ingredients can also help our food security. “There are some efforts that are trying to address our food security issues, but without market participation, it is an uphill battle,” Tesoro said.

“Again, buying local goods instead of imported ones is a key play. Promoting and using our cultural recipes is also extremely important. Our consumption has shifted dramatically to imported goods more than local production. Local production has also shifted to cater to these changed tastes. We consume Western-style food much more now, so there is an escalating demand for bell peppers, potatoes, and other introduced crops. By creating demand for endemic crops, we are ensuring our food security while maintaining our culture. 

“Being too dependent on global staples also puts us at risk of experiencing the same crop failures that a global pandemic or climate change would generate on our food supplies…. [For example], bird flu and swine flu have decimated flocks of chicken and herds of pigs all over the globe in the past five years. This is reflected in the price of eggs, pork, and poultry. If we retained our diversity such as consuming more local seafood or utilizing other protein sources such as snails and shellfish, then we would have other options for our protein requirements while also reducing the pressure on traditional protein supplies.”

People are always looking for the next new thing. What if instead of looking internationally, we found it on our very own shores? As Tesoro said, “Expanding our palates, exploring our cuisine and culture may ultimately help create the very diversity we need to survive and thrive.”

Das Boat

Traditional balangay sails
from Butuan to Manila

BY YVETTE TAN

Jul 31, 2024 05:58 PM

  

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Many pre-colonial Philippine cultures were maritime voyagers, some using their boats to trade with nearby countries. Unfortunately, this once vibrant seafaring tradition has all but died out. 

Fortunately, an organization of adventurers has been working to keep these traditions going. Its latest project: building a balangay and setting sail from Butuan to Manila, with the main purpose of making a peaceful visit to the Spratlys.

Last May 27, the Florentino Das started its maiden voyage, leaving Butuan, where it was constructed, and arriving at the CCP area in Manila on June 11, a day before Independence Day. 

Das Boat

What made that voyage special was that the Florentino Das isn’t just any ordinary vessel. It's a balangay, a wooden boat that was used for trading in the pre-colonial era.

“We have a proud maritime heritage. Our ancestors have been sailing our archipelagic waters since the dawn of history. The Austronesian migration out of mainland Asia across the Pacific to Madagascar in the West and to Easter Island in the East is a testament to our innate ability as a people of the ocean. That the Kingdom of Butuan was able to send trade missions to the Song Dynasty as early as 1003AD using boats like the balangay is proof of our forefathers’ ship-building skills and mastery of the seas,” said Fung Yu, the project’s media coordinator and part of the land support team.

This balangay, the sixth of its kind, was built using traditional materials and methods and indigenous hardwoods donated by the DENR, though it does have an engine, making it a hybrid. 

It was named after Florentino Das, the first Filipino to sail the Pacific solo. 

The building and the voyage event was organized by the Kaya ng Pinoy Foundation, the group behind the 1st Philippine Mt. Everest Expedition and the Voyage of the Balangay Project, the latter involving the building and sailing of balangays as a way to keep pre-colonial maritime cultures and traditions from going extinct.

“The majority of the crew are from our previous expeditions, that of the first balangay project that sailed around Southeast Asia in 2009-2011, then the second balangay project (2017-2018) that sailed to China and HK for the 600th anniversary of Sultan Paduka Batara’s historic trade mission to the Ming Emperor of 1417. The boat builders were once again the Sama Dilaya group from the island of Sibutu in Tawi-Tawi, our southern province where traditional boat building is still being handed down from generation to generation, but sadly, this intangible cultural heritage is slowly vanishing.”

The crew in front of the balangay Florention Das in San Vicente, Palawan after visiting Pag-asa (Thitu) Island. (Photo from Fung Yu’s Facebook account)

Dubbed “The Balangay Expedition to West Philippine Sea,” the crew consisted of Art Valdez, the expedition leader and former DOTC/DENR undersecretary; expedition coordinator Jody Navarra, Fred Jamili, skippers Cesario Cornejo and Raf Carolino, Fil-Canadian adventurer and mountaineer Ramon Ruiz, expedition doctor Ted Esguerra, Wendell Tamayo, chief engineer Jeffrey Zaragosa, Dhandy Paiton, Edward Valdez, Ernie Oquendo, Gaude Gaylon, Richard Mark Yamba, Meljun Villacura, Jade Castillo, Sama boat builder Al-nadzmie Abdulla, and ABS-CBN embedded media crew Job Manahan and and cameraman Manny Bongcayao.

The balangay was built in Butuan, Agusan del Norte, near the mouth of the Agusan River, to commemorate the three balangays that were accidentally excavated in 1976. They were carbon-dated to the late ninth to 11th century AD. “...To put that into context, that is an average of at least over 600 years before the arrival of the Magellan Expedition in 1521,” Yu said. “So, it was only fitting that the boats were constructed in Butuan, to give pride and homage to the place of their discovery.”

Construction began in the first quarter of 2024. The keel, or the boat’s backbone, was laid in the middle of pouring rain and it took about 100 days for six master builders led by Master Boat Builder Ibrahim Abdulla from Sibutu to complete.

Although one always hopes for smooth sailing, the crew was well aware of possible difficulties that can be encountered on such a voyage. 

“There is always the fear of bad weather and shifting sea conditions, plus the worries that the boat may encounter challenges from the contested claimant nations, particularly China and its coast guard ships and maritime militia. Fortunately, no untoward incidents happened, both balangay and crew safely returned after the conclusion of the mission,” Yu said.

“The boat sailed out of Butuan without any sea trial ([the crew were] confident in the skills of the boat builders themselves) to avoid any sudden change of sea conditions that could hamper its voyage as well as the safety of the crew. From Butuan, the balangay boat made a short port call in Dumaguete, then in San Vicente, Palawan for an overnight rest and re-provisioning before heading to its intended purpose, a humanitarian-medical mission to Pag-asa (Thitu) Island in the Spratlys Group,” Yu said.

After arriving at the Pag-asa (Thitu) Island in the Spratlys, the team conducted a tree planting activity and participated in, as Yu wrote in a Facebook post, “ a humanitarian/medical mission for the residents as well as to assert for the maritime rights in the WPS (West Philippine Sea).”

When asked what he wanted more Filipinos to understand about the voyage, Yu replied: “The current disputed waters in the West Philippine Sea and the South China Sea in general belong to the common heritage of mankind, a traditional fishing ground of all claimant countries, and therefore must be protected, sans bullying, intimidation, force, and military actions. It must be resolved peacefully, objectively, and fairly, for the sake of our children, and our children’s children.”

 

This flower farm in Lucban will not only let you take selfies with the blooms, but eat them, too

I visited Bukid Amara in Lucban, Quezon, a popular vegetable and flower farm among both tourists and farmers.

BY YVETTE TAN

Sep 18, 2023 04:55 PM

  

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By YVETTE TAN

I visited Bukid Amara in Lucban, Quezon, a popular vegetable and flower farm among both tourists and farmers.

The 2.5 hectare farm is a sight to behold. The first thing that catches the eye is a field of different types of flowers that stretch out from the farm entrance towards a man-made pond filled with tilapia, with the mystical Mt. Banahaw peeking out from its cloud cover just beyond. 

The flowers grown are annuals, and can be changed according to the season, so for example, couples who visit during Valentine’s Day will be greeted by a sea of red. The only blooms that remain constant are the sunflowers, which are the crowd favorite. 

A close up of a begonia, one of the many flowers that can be found in Bukid Amara. (Yvette Tan) 

Bukid Amara is a tourist hotspot for locals as well as for folks in surrounding provinces, some coming as far as Metro Manila, which is three hours away without accounting for traffic. A P150 entrance fee (P120 for students, PWDs, and seniors) allows visitors access to the farm, which includes the flower field, pond, and in-house restaurant. Farm activities include cut-and-pay flowers and fish-and-pay (and paluto). The farm also allows for small events to be held there, and is constructing a holding area so bigger celebrations can be held.

The 2.5 hectare farm is a sight to behold. The first thing that catches the eye is a field of different types of flowers that stretch out from the farm entrance towards a man-made pond filled with tilapia, with the mystical Mt. Banahaw peeking out from its cloud cover just beyond. (Yvette Tan)

The flowers aren’t only beautiful to look at–they’re edible, too! Guests can experience this when they dine in the cafe, which serves food decorated with the edible blooms. We had the salad and the pancit habhab, the latter a Lucban specialty which gets its name from the way it’s eaten–placed on a banana leaf which is lifted to the mouth with one’s hands. Both were just as delicious as they were eye-catching. The vegetables in the salad are picked on-site, and the flowers add color and vibrancy to the dishes, resulting in a weird, but welcome sort of joy during the meal. It feels like every meal at Bukid Amara would feel like a fiesta.

A popular dish in Bakid Amara Cafe is the salad, which features edible flower petals. (Yvette Tan)

The farm isn’t just well known for its blooms. The farm is owned and run by horticulturist Michael Caballes, a well known name in the farming industry. A former executive for a seed company, Caballes is known for his business acumen, enterprising spirit, and interest in experimentation.  

Behind the flower field are several domed net greenhouses that house different things–hydroponic setups, vegetable seedlings, flower nursery, and a Japanese melon grow house. Bukid Amara is the only farm in the Philippines that has successfully grown Japanese melons, the type that can go for as high as USD1000 per piece in auctions in Japan. It’s known for its crisp sweetness and its uniform, blemish-free exterior. The melons are hard to grow and demand a lot of care and attention, hence their high price. While Bukid Amara’s melons aren’t as expensive as the ones sold in Japanese auctions, they are priced higher than usual in the Philippine market, and with good reason. They are grown in a hydroponic setup, the fruit covered in newspaper to prevent overexposure and accidental bruising. It’s one melon to one vine, with everything, from the nutrient solution down to the number of leaves on the vine accounted for. 

Bukid Amara is the only farm in the Philippines that has successfully grown Japanese melons, the type that can go for as high as USD1000 per piece in auctions in Japan. (Yvette Tan)

The farm also holds training sessions for beginner and experienced farmers, as well as agriculture students. Caballes is very interested in experimentation, so many of the greenhouses are set aside to test things, which include prototypes of agricultural machinery. He also uses his acquired knowledge to help fellow farmers both increase their yield and fortify their businesses, often for free. For example, he is a consultant for the Korea Program on International Agriculture (KOPIA), which aims to bring the Korean agricultural mindset and technology to developing countries. 

Behind the flower field are several domed net greenhouses that house different things–hydroponic setups, vegetable seedlings, flower nursery, and a Japanese melon grow house. (Yvette Tan)

So whether you’re the type to smell flowers, grow flowers, or eat flowers, if you’re in Lucban, it would be worth your while to drop by Bukid Amara. 

Inside one of the greenhouses used to cultivate flowers. (Yvette Tan)

Photos by Yvette Tan

Read more about gardening and farming at agriculture.com.ph

From waste to treasure: Davao company turns biodegradable waste into biofertilizer

BY YVETTE TAN

  

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It’s no secret that the Philippines has a garbage problem. A World Wildlife Fund report in 2020 stated that only 33 per cent of the country’s garbage is disposed of in landfills, with only nine per cent of this going to recycling centers.

What if some of this could be turned into soil-nourishing fertilizer?

This is what Davao Thermo Biotech Corporation (DTBC) is trying to do.

The company began in 2014 when its founders, husband and wife Robert “Dr. Bo” and Olive Puentespina, acquired the technology to turn biodegradable waste into biofertilizer, which is a type of fertilizer that contains live microbes to aid in boosting soil health. “We don’t use any chemicals, we don’t use any machinery, all we do is compost,” says Olive Puentespina, Davao Thermo Biotech Corporation’s CEO, having taken over after her husband’s passing in 2021.

This is done through thermophilic aerobic composting, a high-temperature process that uses bacteria as an activator. This particular technology is patented in Japan and turns biodegradable waste in 45 to 50 days.

Once the collected waste gets to the facility, it is weighed mixed with activators, and assigned a bay where it will sit for 45 to 50 days while the bacteria does its work. (Davao Thermo Biotech Corporation)

Thinking of waste differently

DTBC works with clients all over Mindanao. Their trucks pick up institutional biodegradable waste from clients such as poultry farms, commissaries, and condiment producers. The waste, which is already segregated, can come in the form of food scraps, chicken feathers, and used cooking oil. The segregation is important because it makes it easier for the bacteria to work on.

“The businesses that we love to build with are businesses who are compliant with DENR,” Puentespina says. “Since we’re compliant, we’re also restricted to dealing with people who… have those mandates already in their organization.”

It wasn’t easy getting folks on board at first. Waste management isn’t really something a lot of people think of in the Philippines, and most people understand it as simply trash getting dumped in a landfill. It’s not understood that aside from being unsightly and smelly, they are breeding grounds for pests and disease, produce greenhouse gasses like carbon dioxide and methane, and contribute to environmental and noise pollution, not to mention prevent land from being used for other, healthier pursuits. When DTBC started, the concept of paying a company to take away one’s waste was almost alien.

Now, aside from attracting clients through marketing and word of mouth, the Department of Environment and Natural Resources (DENR) sometimes recommends companies in need of waste disposal services.

Now, aside from attracting clients through marketing and word of mouth, the Department of Environment and Natural Resources (DENR) sometimes recommends companies in need of waste disposal services. (Davao Thermo Biotech Corporation) Now, aside from attracting clients through marketing and word of mouth, the Department of Environment and Natural Resources (DENR) sometimes recommends companies in need of waste disposal services. (Davao Thermo Biotech Corporation)

A streamlined process

Once a company has expressed interest in using DTBC’s services, DTBC does a site inspection to find out how much waste is being generated and what kind of collection vessel they need to send over. Puentespina emphasizes that all their trucks are covered and made from aluminum to minimize spillage.

Once the waste gets to the facility, it is weighed (“…only what we weigh you will be paying for,” Puentespina says), mixed with activators, and assigned a bay where it will sit for 45 to 50 days while the bacteria does its work. Each bay can take around 70 to 100 tons of waste. The bays are aerated regularly and their temperatures and moisture contents are regularly monitored. The mounds usually start with temperatures of about 20-25°C, but this can go up to as high as 80-100°C as the bacteria breaks down the organic material. The high temperatures also mean that the mound is being sanitized and any pathogens contained within are killed. After the process is complete, samples are taken to check for its NPK (nitrogen, phosphorus, potassium) content. Once standards have been met, the biofertilizer is either bagged or turned into other products such as enriched potting mix or compost starter, all of which are sold under the brand Dr. Bo’s Farm Essentials.

One of DTBC’s products offered is enriched potting mix. (Davao Thermo Biotech Corporation)

“...over the last five six years of our existence, we were able to divert over 300 million kilos of biodegradable mix that would have gone to landfills,” Puentespina says in Taglish.

DTBF has been able to divert over 300 million kilos of biodegradable mix that would have gone to landfills. (Davao Thermo Biotech Corporation)

The potting mix and compost starter are sold through a distributor and through a hardware chain, but buyers can also contact DTBC directly to purchase. The biofertilizer is currently in the last stages of re-registration with the FDA (Food and Drug Authority) and should be available again soon.

The Yellow Drum Project

Private households can also avail of DTBC’s services. The company launched the Yellow Drum Project (YDP) during the pandemic to help households manage their organic waste. YDP is a door to door waste management collection system. Subscribed customers get a yellow 60 liter drum and a bag of compost starter to manage the smell of the organic waste that will go into the drum. After the drum is filled, which usually takes 1 to 1 ½ months, the customer calls the company to have the drum picked up. On the third pickup, the customer gets a gift of either compost starter or potting mix.

Private households can also avail of DTBC’s services. The company launched the Yellow Drum Project during the pandemic to help households manage their organic waste. (Davao Thermo Biotech Corporation)

Puentespina shares that they are in talks with certain villages who want to promote zero waste. “Because [under] RA 9003, you’re actually encouraged to do composting yourself at home,” she says, citing the Ecological Solid Waste Management Act of 2000.

DTBF’s compost primer is popular among home gardeners, especially during the pandemic. (Davao Thermo Biotech Corporation)

Biofertilizers for healthier soil

The waste management is just part of the whole process. The company also regularly engages in efficacy trials for their biofertilizer products. Puentespina shares that one of these involved using the biofertilizer on one hectare of a fusarium-infected banana plantation.

The company is collaborating with banana plantations to further test the efficacy of its biofertilizer. (Davao Thermo Biotech Corporation)

Also called Panama disease, fusarium wilt is a soil-borne fungal disease that has caused widespread damage to banana plantations globally. The farmer who volunteered his lot predicted that his banana plants were going to die within three months anyway, given the severity of the infection. “We used three applications and… they were able to harvest,” Puentespina shares, adding that the biofertilizer application was done in conjunction with the plantation’s regular conventional farming regimen. “...the biofertilizer will heal the soil… so that it will be able to take in the chemicals that you put [in].”

She specifies that this evidence is still anecdotal, but also promising. “Even though it’s not scientific because it’s just on one hectare with about 1000 plants, compared to about 20,000 hectares of banana in the whole Philippines… but with  what we saw, I am now emboldened to try and offer it to bigger banana plantations to give us a chance to do something,” she says. “Now we’re engaging with… banana corporations who are giving us a chance for them to do trials.”

DTBC also has collaborations with institutions like DOST (Department of Science and Technology), UP Mindanao, and the Philippine Geothermal Center. “We tried it in UP Mindanao on black rice. The performance was good but we’re still waiting for the results, which will come out when the research is published,” Punentespina shares. “We [aso] tried it with… irrigated riceland, [and] we were able to fix the pH from 5.5 to 6.8, increasing their yield.”

They’re also trying it with cacao, specifically in the Malagos cacao plantation, which the Punetnespina family owns and operates.

READ: Filipino Cacao Beans Given Heirloom Status

“I’m not averse to chemical versus organic [farming],” Puentespina says. “Each farmer has their own philosophy. Regenerative agriculture or intensive agriculture, for me, let’s give everyone the chance to do their thing.”

Towards a sustainable future

DTBC plans to continue marketing their services until they can fill up their facility;s capacity. “Once you fill up the capacity, your production cost gets lower, so you can either sell your fertilizer lower or sell your services lower because it’s more efficient,” Puentespina says. “We can actually build more [facilities], especially in the area where there is waste generated in small spaces. We can [also] situate [ourselves] in the rice granary. In the food basket, or wherever in Luzon, Visayas, and Mindanao. That’s where we want to be….”

DTBF turns organic waste material into nutrient-rich biofertilizer on a large scale. (Davao Thermo Biotech Corporation)

They’re also looking for partners who are interested in building waste processing facilities in other areas in the Philippines.

“The overarching dream between my husband and I and the whole family is… of a waste-free Philippines…. We know that because of awareness, plastics, cans, glass bottles, and paper get recycled, but nobody recycles food waste and biodegradable waste,” PUentespina says. “If we become the element of change for that, we can… turn it into something that really will help our shortage in food, because shortage in food is directly connected to the nutrition and the productivity of our land.”

When it comes to waste management, every little bit counts. If that waste can be turned into fertilizer that can help boost soil health, so much the better.

Photos courtesy of Davao Thermo Biotech Corporation