So, it’s Day 2 in Davao City , Itinerary were given to us by the Regional office of the Department of Agriculture touring the CACAO processing plant, how did the chocolate processed and drunk the 100% pure chocolate made personally by the owner and manager of the processing plant of Rosario’s Delicacies.
We were welcome by these gorgeous SUNflower, very colorful. Seduction in it, hmmp! (not that what you think) the flowers were seducing US to take selfies, wants US to captured the very yellow SUN color. Look’s like our day would be good and bright as the SUN give us brighter day.
The Cacao processing of Ms Mary Grace is located at Calinan, Davao City. She served us the chocolate drink 100% with condensed or evaporated milk if you like to add some milk. But unfortunately, I didn’t have the chance to drunk it because it’s BAWAL for me, not good to my health, caffeine is a no no no for me.
Ms. Mary Grace is naturally born from Lourdes Quezon, and her husband is Davaoeno. She and her husband graduated BS Agriculture she majoring Horticulture, when we say Horticulture it’s referring to flowering plants, gardening and landscaping. And why she is now in Chocolate Industry? to make it short she attended training about chocolate processing then it captured to their attention since her father in-law farming is originally the CACAO eventhough her family’s major farming is the DURIAN. But Still processing of chocolate is one of their focus of business.
Chocolates being processed through 60% and 75% components and the rest percentage is the additional ingredients such as butter and milk. For now their major product from Cacao is TABLEA. All the chocolates are locally fabricated. Their processed products are distributed locally in Metro Davao , Marco Polo hotel is one of their SUKI because Marco Polo Hotel is promoting and supporting Davao products and to the pasalubong center too.. Aside from Davao local market she is also showcasing their products through exhibition like IFEX in manila. Remember ” Different kind of chocolates, there’s different kind of characters too or profile” to appreciate. Through touring the Cacao processing plant, we’ve learned that the DAVAO chocolate processed is more on natural chocolate and vegetable shortening and their plant is manually operated.
There are two types of Chocolate processing in Ms Mary Grace processing plant:
1.Chocolate bar that the butter is extracted 45% 2. Cocoa powder extracted the butter for 25%
According to her, “As the chocolates aged mas lalo ito sumasarap“
And for DURIAN they are using firewood and oil for deep pride Durian chips. For Freezing there are two types of practices 1.conventional freezing temperature should be at -18degree Celsius ( small-scale entrepreneurs ), 2.Vacuum and blast freezing the temperature should be at -40 degree Celsius and -20degree celsius storage (large scale entrepreneur). Freezing Durian is known to keep and preserved the good quality but ofcourse there are also quality concerns to addressed depending to the type of the durian.
Let’s go the processing plant of Cacao and Durian
Durian by products/ delicacies from Rosario’s Delicacies
After touring the Durian and Cacao processing plant, we proceeded to the Durian’s nursery and Cacao Farm.
The tour and discussion was very informative, we captured the passion of Ms Mary Grace to Cacao and Durian and some crops production. This is not just an ordinary JOB but a noble job, farmers should be 24 hours alert and more strategic plan to be applied.
Our memorabilia with Ms Mary Grace Durian and Cacao Nursery/farm
Really thankful for another opportunity that made myself realizing and embracing farming.