Why is the Filipino Calamansi Being Left Behind?
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- Опубликовано: 31 май 2024
- Calamansi (or “Kalamansi” in Tagalog) is a part of the Filipino heritage. If you ask any Filipino about what their earliest memory of this small citrus fruit is, they would probably tell you that they grew their own tree in their backyard whether in they grew up in the Philippines or relocated abroad.
Calamansi goes by many other names like Calamondin, Lemonsito, or Panama Lime. In Asia along in goes by many names: in China it’s Kat Chai, the Limau Kasturi in Malaysia, the Jeruk Kesturi in Indonesia, and the Quat in Vietnam. This small and deep green fruit is commonly used in dips and marinades, beauty products, and even alcoholic beverages all over the world. The Philippines used to be one of the biggest exporters of this fruit, but we are now starting to get left behind.
What happens next? Will the Philippines finally step up and empower the farmers and SMEs who are championing the humble calamansi or will our local industry be eclipsed by overseas production? Watch the full video to be part of this important discussion about the small unassuming fruit.
The calamansi story is brought to you by the Australian-ASEAN Council of the Department of Foreign Affairs and Trade. This beautiful story would not be possible without Grace Guinto and Fides Mae-Santos of The Entree Pinays.
Project Sponsor:
Australian-ASEAN Council of the Department of Foreign Affairs and Trade
Team Australia:
Co-Producers:
The Entree.Pinays Team and Co-Founders, Grace Guinto, and Fides Mae Santos
together with their loving families
Production Team:
Kurt Ballener and David Shin of Mind Society
Victoria, Australia:
Jenny Abalos & Marc Serafino of DV Cider
Ross Magnaye, Ralph Libo-on, and the Serai Melbourne team
Pat Nourse, Creative Director, Melbourne Food & Wine Festival
Santiago Cuyugan, Mame Cocoa
Felis Sarcepuedes, Akasya Kapé
Sarah Pineda, Superchido
Philippines
Chef Don Baldosano, Linamnam MNL
Noel, Thelma, and Mark Ong, Maong’s Grill
Chef Ely Salar, Patisserie Le Choux-colat
Virgilio Bunag Jr., Calamansi Farmer
Fred Davalos, Calamansi Farm Supervisor
Dr. Christian Anthony C. Agutaya, Vice President for Research Development and Extension of the Mindoro State University, Philippines
Helen Del Rosario, Soyuz Foods, International, Inc.
Cathie Carpio, Food and Beverage Consultant
Allan Tuazon, Saint C
Jump to:
(0:00) Intro
(0:54) What is Calamansi?
(3:40) Cooking with Calamansi
(9:30) The Future of Calamansi
(10:55) The Entree Pinays
(15:55) Farming Calamansi
(18:40) Saint C, What Happens Next?
(23:00) What Calamansi Means to Us
(28:00) Serai
(33:10) DV Cider
(37:31) Revolutionizing the Calamansi, Discussion
(42:18) Outro
-------------------------------
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The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Harold Singzon - Story Producer
Mary Lournette Baligod - Story Producer
Kleo Balares - Editorial Producer
Hans Rivera - Multimedia Producer
Julius Rivera - Camera Operator
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Martin Narisma - Food Editor
Kathryna de Bustos - Content Manager
Chester Velasco - Production Assistant
Kevin Amponin - Production Assistant
Dustin Dagamac - Colorist
Sofia Paderes - Graphic Designer
Kim Manuel - Graphic Designer
Roanne Salvacion - Accountant
Donalyn Aranda - Accounting Assistant
Interns:
Patricia Beatrice Te Seng
Social Media:
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Calamansi is not going away anywhere anytime soon because it is still a preferred taste in many Filipino dishes. It is in our government's failure and absolutely poor timing to market this unique lucrative fruit (same goes with other produces, like coconut, ube, and etc.) that we get bested by other neighboring countries.
No pancit should be eaten without calamansi!
@@isabelitamastrili5566 No
The decline in the amount of calamansi produce is a little bothering. I mean if no farmers were planting Calamansi then we would import from neighboring countries.
Yung DA kasi natin ang alam lang mag import, mga ilang taon pa mag import na din tayo ng calamansi.
My favorite sawsawan. Thanks. Watching from Canada
You don’t realize how ubiquitous calamansi is to Filipino cuisine until you have to do without. We moved from the Philippines to South America when I was seven years old and we had to substitute lemon for calamansi and soy sauce for patis in our food. They just did not taste the same and made us feel even more homesick. When we moved back to the Philippines two years later, I don’t recall a time when there wasn’t calamansi in the house. When I moved to the US as a young adult, we would occasionally find fresh calamansi in the Vietnamese groceries, but they were like gold. Fast forward thirty years, we now have a Filipino store in our town. Still, it’s hard to find fresh calamansi, so I regularly buy frozen packets of pure calamansi juice, which is a luxury because of the cost.
During the pandemic, I bought a packet of calamansi seeds and planted them. I managed to produce about 15 seedlings, and tried giving some of them away, but I found out that a lot of Filipino families around me already had their own trees. This was amazing since we have to keep them indoors most of the year due to our cold climate. I’m hoping that the few trees that I kept will produce fruits soon 🤞🏼🤞🏼🤞🏼
Great!
I miss calamansi so much. Even though I've been here in South America for like 10 months and it'll be a long time 'til I'll be in the Philippines again. Prolly on 2025 or later.
Wow, this was so inspirational and just what I needed to see. I love Calamnsi. I was born in the Philippines and moved to the states at a young age but I still have memories from my home country. I never strayed too far from my culture but now that I am getting older I miss the taste of our people. It's definitely a unique experience but you opened my eyes to the hope we can have. I hope I can get more Calamnsi where I'm from too.
@@animalfinatic9366 Get some calamansi SEEDS! If you live in the Southern (warmer) States, plant them outdoors. If you live in the Northern States, plant the seeds in a flower pot -- and move the pot indoors during the cool months. Place the pot on a DOLLY or kiddie trailer -- permanently -- so you can wheel it around easily.
Did it became orange?
My dad grew a calamansi tree in our front yard in Malaysia. When we moved to Makati PH, we got our calamansi from the market. Now my parents are retired and grow an abundant tree in their backyard in the north. I live in Switzerland and in the beginning of spring, IKEA sold them in pots. Got two, one for me, and one for my mil. We keep our small plants indoors. Hers looks amazing coz she has a green thumb. I'd love to move my plant to a bigger pot. I found two pattisseries in nearby France, making desserts out of the calamansi flavor. The calamansi macarons were bestsellers, better than their Japanese lime. The calamansi flavor is so distinct.
Thanks for the info!!! I will look for calamansi here in Switzerland
@@vanelagracewerder9690 Hi, it was available in IKEA in early spring, but when I went back, they were all gone. I guess it's seasonal. I regret not buying more. In the pot, it says Made in the Netherlands.. Makes sense, because the Netherlands have tons of greenhouses and export many produce for the European market. Hopefully, you'll find one and grow them in your home..
Smell is so out of this world good...❤
I hope we can support our local farmers with fair market pricing like Saint C. Please start exporting to Canada Saint C! Thank you...
We lived in Germany for 3yrs and when I saw Edeka and Ikea carry calamansi in pots I was ecstatic...and shocked that I haven't heard Pinoys in my area mentioned it. I searched nurseries and there it was, they have it all the time 🤷.I bought 6 pots and end up giving some to Pinay friends when we left. I asked a Pinay that had lived there for over 20yrs and she kinda shrugged it off, saying it doesn't really taste like the ones in Pinas and it's more of a decor. Yes, I was flabbergasted with such snobbery bec the flavor is still calamansi to me😂. One funny thing,when we toured Rome and went to a Vatican tour, they have frickin big calamansi trees in one of their gardens( Shocked!!!). I picked a few and we used it in the next few days. One lady in our your said ' it is for our Lord!'. I don't care, the Lord gave us this calamansi to enjoy man😂. All this time,i was suffering living abroad without calamansi for my sawsawan.
In Italy foods and products with cultural significance are legally protected and are given a seal to let consumers know they're buying the real thing, and to protect the heritage itself.
This! We need to protect and take pride of our own products. Some will wait for it to be a trend before they appreciate these things.
That is possible because they have the EU. The EU creates laws for all its countries to certify certain products and foods are only certified if only created in a particular region and/or in a certain (like Parmigiano Reggiano, Champagne etc)
If only our ASEAN was a stronger organization, then we could follow the same blueprint across all member states
Imagine if Mexico did that with Tomatos, chili peppers and chocolate
@@jesseflores9087Hahaha! Isn't vanilla also from there?
@@jesseflores9087 they should
Pag napapanood ko Featr parang gusto ko maging magsasaka, mangingisda, mag alaga ng hayop. Grabe magbigay ng importance. Nakaka enlighten. Galing!
"parang" is a strong word. Both cuz some are just not willing to put in the effort and just want the minneal clout of being a magsasaka, and those who are willing are not rewarded as much due to the expenses one has to give and the small amount of income you get for the effort. Hanggang parang na lang tlga yan kasi di nagbibigay ng sustento ang dapat magbigay ng sustento para sa magsasaka.
ok lang maging magsasaka kung libangan lang pero kung kabuhayan wag mong subukan masisira ang buhay mo😂
marami nag reretire nag farming lang para libangan kahit balik puhunan lang sila
Erwan, thank you for always trying to showcase, uplift, highlight Filipino ways of cooking and Filipino products. You go above and beyond. ❤️
Agree! And Erwan & team do it really well. 👏👏👏👍🏻
Im not really one to comment, but i just want the FEATR team to know that they are doing such a great job educating the world about the philippines. I've been enjoying these high quality videos on my breaks, and it has become something i look forward to every day. Please dont stop making this content!
You have just put words into my mouth. I have wanted to make a similar comment since I discovered and subscribed to this channel. This is a great work you are doing. They do a lot of good especially for those of us who live outside the Philippines. To watch videos like these always make us very nostalgic, at the same time proud of our country and our culture.
It starts here. It starts now. It starts when us Filipinos at home or abroad truly own up to our heritage and be proud of it. It starts when we look inside of us and realize collectively what makes a Filipino, a Filipino? Our history. Our cultures. The melting pot of Asia. Our colonial heritage. Our dialects. Our air. Our land. Our sea. Our beautiful sun rises, to the torrential rains, to that distinct smell of the ground after a downpour, to that beautiful moon shining above us. To hearing our lolas call us when dinner is ready. The smoke billowing out. The excitement on our faces from the first bite. The fiestas, the tragedies, and the rebirth of our nation.
Once we piece together the rich tapestry that is ours and ours alone only then we can find our voice. The voice of a nation of proud and friendly people. The people who would quite literally offer the shirt off our backs for a friend or a neighbour. The neighbour that always invites you in to eat. A culture centered around food, the gateway to our culture, our identity. It is time for the world to hear our stories, listen to our music, look at our portraits.
Calamansi is not just a fruit. It is what makes us Filipinos. It is a point of pride. Let's go mga kabayan!
As someone raised a ways from the pacific coast of the US , I am 1/4 pinoy and didn’t grow up with that culture at all but I am now glad to know many more and learn more about my heritage. Thank you for painting a beautiful picture of what it means to you. Be well! 💚✨🌏
AMEN.
💯
Calamansi, coconuts, Philippine mangoes (including native mango species like paho), several varieties of bananas, kamias/iba (bilimbi), ube, gabi (taro), several varieties of glutinous rice, heirloom rice (especially black/purple/red rice), Visayan corn (including mais pilit - glutinous corn), siling labuyo, local cacao, several single-origin varieties of coffee (including the rarely commercially produced liberica coffee), binukaw, winged beans, red onions, bugnay, local species of Cinnamonum, etc. Then other industries: kesong puti, rattan, bamboo and woodwork, weaving industries, formerly nativized production of noodles, nata de coco and nata de pinya, macapuno, etc.
All of these we take for granted. Government does almost nothing to promote and develop these crops and industries. Even the ones which DID receive support (from way back during the American period, like our coconut, mango, pineapple, and banana industry) are themselves dying out and being overtaken by other countries. We IMPORT almost everything. We export only the most basic resources. Even in local markets, the products made by local industries have become MORE expensive than imports. And even if they are cheaper, imported ones are often better quality because they get subsidized.
Why is this happening? I swear if I hear another country near us introduce something "new" that we've been making for centuries, I'll scream. Did you know that even the fabric used in our barong tagalog is from China?
I remember a yt channel featuring fabric made from piña by one of their locals and calling it new and ingenious
Because the government actually represents the interests the selfish, unimaginative, and risk-averse segment of the local elite class who are more world-citizen than Filipino.
All these products are proudly
Made in the Philippines!!
FYI, there are now 2 Calamondin commercial farms here in Florida! Calamondin is Calamansi here. They just started the farms 2 years ago. The American owners got the idea upon reading comments on YT. One of them also is growing Durian in his farm. They both said Filipinos missed out on promoting and marketing this citrus.
Where in Florida? There was a farm near Sarasota but sadly they closed so I've been looking for one
Florida is almost the same weather in Philippines its like the tropical area of US you can see a lot of coconuts, bamboo, banana tree and many more tropical fruits and tress there.
Di talaga marunong ng entrepreneurship ang pinoy. Walang hilig sa business o kung magtayo man ng business ay yung masyado ng maraming nang competition o talagang matured na yong market. Di mag-isip ng business na sila lang ang o unique and product nila.
I'm a Fil-American residing in the LA area where a giant 30 ft calamansi tree is the "holy grail" in our backyard. I have shared them with my non asian friends but soon realized it is an acquired taste🤐. The biggest surprise is finding Made in the Philippines calamansi and mango juice at our local Trader Joe's with Ube taking center stage for the past 3 summers 🤩
Why are there no limes in the Philippines. Lots everywhere else.
Same with my parents at Whittier and with my sister up north at Yuba City!
@@travellolo isn't dayap a type of lime?
@Inana Beth Yes, it is, but it's not common here. Green lemons are sold here trying to fool Filipinos and Westerners. I asked a bar what lime do they use for margaritas and other drinks. They showed me a green lemon.
I read a 30 ft calamansi... lmao how so big, and then I read tree, now that makes sense
I had 6 mini calamansi planted at our house in the Philippines...it should start bearing fruits soon....planted during pandemic...
And now, about 18 months ago, I planted 1 here in Cali....looks like its starting to bear fruit....CANT WAIT...
I'm a Canadian and I learned about Filipino Calamansi from these little menthol candies I always buy from the asian market. They are called Maxx and are from PH. I also started drinking these little Calamansi Juice drinks that we have been getting. Its a distinct flavor and I love it!
Thank you for making this video!!!! I’m South Indian and I happened to come across this plant in a nursery and even though it was a little expensive, I brought it home. I very much enjoy the way it grows, looks, smells and the dense aroma and flavour. I’m a citrus lover myself and maybe this is also related to some shared evolutionary history with the SE Asian countries and South Indian. But I’m so glad I have finally identified the name and some history of this little friend in my garden. Coincidentally just yesterday I planted two new saplings I got from this plant and I intend to put one of them in my parents home. Sending love from India. 🥰🥰🥰❤️
My mum has grown her calamansi before I was born, here in Australia for over 40 years. As an adult, Ive been trying to give light to calamansi through my small cake business. I can see how labour intensive it is to harvest just to make one cake let alone used for both sweet and savoury dishes.
I love the fresh citrus flavour it brings and often its the non- sweet tooths that appreciate the calamansi based desserts ☺️
funny thing is, us filipinos have a very prominent sweet tooth, our desserts is a testament to that (especially the incredibly potent sweetness of Yema, which, i'm not complaining, I love it) just a small thought lol
@@poikoi1530 I mean one of the leading health issues we have are diabetes/heart disease because of our sweet tooth! hahaha. Over the years I've had to really control my cravings especially when I'm almost 30. I wanna be able to enjoy other aspects of life and be able to walk and breathe normally
Thank you Erwan for discussing this... same situation with rice, the suppplier to Canada is Thailand and they have Tagalog words like Masarap in the labels, even brand name for condensed milk. Our Asian neighbors who learned from IRRI, have been main suppliers/exporters...sad for Pinas
Nasa kultura din kasi iyan. Mahirap buwagin. Ang pagsasaka ay isang trabaho o gawain na para sa mga dukha.Marami sa mga magsasaka ang ayaw ipamana ang pagsasaka sa mga salin lahi dahil bukod sa mahirap ang gawain, hindi ito nakakaunlad ng buhay. Ipinapako ang mga magsasaka sa lupa na parang isinumpa.
Lumaki ako sa sakahan ng lolo't lola sa probinsya, lagi nilang sinasabi, " apo, nag aral ka ng mabuti.para kumawala ka dito, malayong mas maganda ang buhay sa labas. Hindi mo dapat danasin ang mga paghihirap dito habambuhay. Hindi ka maiinitan ng araw maghapon, hindi sasakit katawan sa pagod mo sa maghapong pagpapaalipin dito sa sakahan kapag may pinag aralan ka at opjsina ka na Kailangan mong kumawala dito apo.
Tama sila, maraming mga gaya ng lolo't lola ko na magsasaka ang may mas malala pang kalagayan.
@@KnH07 Feeling ko kaya ganyan ang mentality ng mga Pinoy sa agriculture dahil na rin sa government at sa mga kalsada natin na laging sira.
Di masyadong nag-iinvest sa technology ang government natin when it comes to agriculture.
Kahit di ko binoto si BBM I just hope pagtuunan nya yung maiigi yung Department of Agriculture na napag-iwanan na ng panahon.
Sa Japan kasi di nmn nila napapabayaan ang agriculture nila despite na mas malaki yung advantage natin kaysa sa kanila.
Kasi mga government officials ay gusto mag import ng agri products dahil doon sila kumikita.
@@connordrake5713 Tama…. Ayaw kasing mag invest ng gobyerno ng mga Farm to market roads…. tulungan ang mga magsasaka na madevelop pa ang kalamansi…. halimbawa, palakihin ito o kaya maging seedless…. Really, our Kalamansi can go far in terms of profit to our farmers, and establishing our agricultural products that are slowly making their way to the international market ( Phil.mangoes, ube etc)The one lacking is the support of our government…. Our farmers just can’t simply survive on their own…. they really need the help of the government………. and ours too!
Hi Erwhan I would like to commend you. You are taking blogging to a whole new level it's like doing a documentary. You're explaining things so eloquently, you're ten times better than college professors.
Thank you for putting English subtitles for the Filipino parts. I enjoy watching your videos because my fiancé is Filipino, but I can never understand when they switch away from English 😅
You and all of your guests are Pinoy Food Heroes. So proud that Filipinos right now are really showcasing ingredients (in this case calamansi) that truly represent our culture.
Loved this episode. This is one of the few channels that invoke feelings of Filipino patriotism in me. I love that the stories you tell show the world how wonderful our culture is. I only hope that you reach alot of people and invoke feelings of pride because we are Filipino. And that it helps our fellowmen make most of what we have.
This is what I love about your channel, Erwan! Good job! Filipinos need to start having dialogue about national pride and self love. That stamp, made in Philippines is a GOOD THING.
Sadly, now that the Marcus family are back in power, we are going to see more and more of the Philippines slip back to where it was when the family were last in power.
I would suggest including calamansi farms in a tour destinations. Adding calamansi farm in school trips. etc. There's so many other ways that we can incorporate awareness and pride for our own food and culture.
Calamansi is such a vital ingredient in Filipino cuisine. I can't really sunstitute it to other citrus like lemon. It has this unique taste that we like.
17:26 This is true to al agricultural products and all products that had middlemen for distribution. These assholes are the real reason why farmers are suffering. They're the ones that benefited most in the trade. They get to set the worth of the goods, dictate the prices of the goods they want to buy with some freaking dirty ass tactics. What I think should be done in order for our agriculture to get back on it's good track is to eliminate middlemen as such as possible, or maybe the Government will directly purchase and sell them to the public such as Kadiwa Stores. This way, the Government can give the farmers security that they won't be "lowballed" and they can also guarantee that their produce won't go to waste.
I just found out Saint C through this and I ordered one right away (So I can have calamansi whenever I need it). Thank you for these videos FEATR team, I loved the Ube video, the salt ones, the heirloom sugar, and this. to be honest, all of the videos. Awesome work as always!
This is also how i found out! Paused the vid to check lazada lol. Calamansi concentrate that i usually encounter in supermarkets have sugar or honey for calamansi juice and it’s frustrating
Try calamansi with your salt & tequila shot. Blows away lemon or lime easy.
Yes!!
Don't forget the whistle! 😂😜
My aunt is married to a Japanese and they did brought seeds with them back to Japan I think in the 80s. I’ve seen photos Calamansi actually thrives there and theirs even reach their roof in height. Here in the PH we actually have several trees in our backyard along with siling labuyo.
That's amazing to see! The tree my mum has uprooted and brought with her when moving around in Australia has now grown taller than our 2 story house! it's incredible to see how massive it grows
The problem is not the lack of effort, supply, passion, etc, but the PHILIPPINES GOVERNMENT ITSELF!
I’ve been advocating for this for so long. For Calamansi to be another Filipino flavor be recognize worldwide…including the Pili nut
It’s an eye opener for me to see that a nearby municipality in my hometown, Victoria in Oriental Mindoro produces half of the country’s output. Thank you for this wonderful content and will continue to support our homegrown produce of calamansi and the farmers and SME’s doing a great job of growing in this industry.
Taga saan ka baga?taga laang Gloria ako hehe.Ngayon ko Laang baya nalaman na madami pala talagang calamansi sa oriental Mindoro hehe.Ang Tanong bakit Hindi masyadong inapromote ng local government natin sa Mindoro ,dapat pala sikat tayo as "Calamansi capital of the Philippines".Pati pagdating sa presyo Ang mahal ng kalamansi natin kumpara sa Ibang probinsya ay gulping Dami ng calamansi saatin. ngay-on na ngani laang 120 pagtingin ko sa palengke ng Pinamalayan kumpara sa Iloilo 30 pesos laang
Sa roxas may calamansi plantation din doon dati not sure kung on going pa din sila, gumawa na sila ng clamansi juice na preserve
I remember when i saw a tree of calamansi here in Israel, I was so excited to get some of the calamansi. And someone saw me, he ask me what will you gonna do for that. I said i will use it for cooking. And he said oh really is it good? I said yes. Because they don't use it here. This content and full of learnings. And i hope that our farmers get what they deserved. Thank you for this content featr.
my Mom uses calamansi for Sinigang, may it be pork, fish or Miso. It's really a good alternative. I hope more Filipinos would appreciate this small but very great fruit!
as an Indonesian, my dad also plant it in the back yard.. love to picked those calamansi for refreshing cold drinks.
Great content once again!! Thanks so much for coming up with this.
It's like a double-edged sword though: it brings into the light the things we can be so proud of as a Filipino; and at the same time, it makes us see another opportunity wasted...IF we don't act on it soon.
The same goes for coconut products. We are the second largest coconut producer in the world yet when you look for canned coconut milk in the supermarket, most are made in Thailand.
Another excellent content showcasing Filipino cuisine that is very sophisticated and informative. Thanks, Erwan and fabulous team.
for anyone outside the philippines (or are foreigners) who may be wondering, calamansi is not our only souring agent, we actually have a lot of different ways to sour our food, as this video attests the philippines boasts one of the largest if not the largest options, combinations, and methods for adding sourness to our foods. like tamarind / sampaloc which is known around the world mostly as a sweet tarty fruit is instead used in its unripe form as an intense souring agent for sinigang or pinangat, most filipinos nowadays use a freeze dried powder concentrate produced from this fruit for these dishes, which helps make the dish tens of times more sour than it would normally be with fresh sampaloc, and boy do we love it SOUR... to the point of making our lips curl behind our eyesockets (figuratively speaking kids, dont take it seriously), but restaurants will never serve it as intended since it would bring the fear of god back into any foreigners unprepared to taste it.
also i think its about time we establish a calamansi co-prosperity union in the philippines, with a regional branch for every farming region in the philippines. each region will be autonomous from one another and will follow a set of rules and guidelines established by the philippine department of agriculture and department of trade and industry, the union branches will have members elected bi-annually for fairness of trade, and middlemen will be completely outlawed within the union. they regulate the prices with the assistance of local farmers and sell the bulk orders to retail and export chains across the country. farmers can choose to opt to two different arrangements by the unions, which give the farmers more flexibility and less hassle for their trade.
the first option : farmers get paid the full price owed to them for the sale of their produce, no middlemen cutting prices, and no having to pay for the shipping and fuel expenses. the union waives all shipping associated expenses in return for good investment relations. in addition all union farmers will be safeguarded from natural disasters like landslides with tree planting programs as well as crisis control and emergency services.
the second option : farmers get paid the full price owed to them for the sale of their produce, no middlemen cutting prices, and no having to pay for the shipping and fuel expenses. however the total sales price will be reasonably deducted to provide additional privilege's to the farmers, with the immediate supply of calamansi seeds in bulk, fertilizer, and pesticides. this will enable farmers to spend far less time dealing with the time consuming logistics between harvesting seasons, having to source dozens of tons worth of fertilizer and pesticides, and so on. additionally they may opt at their own discretion to experiment with genetically modified variations of calamansi for the purposes of productivity, yields, water consumption, soil refertilization (nitrogen fixing) and so on, completely optional - and of course the farmer own the plants grown, the fruits produced, and all profits belong to the farmer. the union waives all shipping associated expenses in return for good investment relations. in addition all union farmers will be safeguarded from natural disasters like landslides with tree planting programs as well as crisis control and emergency services.
now some may be thinking, did i come up with this idea out of the blue? well no actually, there are a lot of these kinds of
institutions in america and other countries but the mostly deal with cereal crops like grain, oats, wheat, barley, rye, and so on.
It sounds like you are or have been involved with some organizational effort already! Something like what you describe might take time to set up. Can you gather like minded spirits to get something going? Judging by the comments here, this may be an idea whose time has come.
17:51 - kuya gave a real talk on what's happening on our produce. This is not just for calamansi but for other crops as well. We're farming onions also before here in Cavite until subdivision took over and bought the farm lots.
Thank you so much for bringing attention to our farmers & our local ingredients here in the country, FEATR ❤ More videos like this, please!
Also 💯 let's support our local farmers!
AMAZING VIDEO! Congratulations, Erwan and fhe rest of your research and production team!
salute to Featr for giving us the true definition of a really good content! kudos! always anticipating your videos and learning a lot more sensible topics and importance of our heritage...
Another eye opening and well done video! Please keep doing what you're doing. I hope people from the govt are watching your videos too 😐 And thank you for making the effort to remind Filipinos to wake up and embrace our OWN culture and heritage especially Filipino food.
Hello from Melbourne :) You guys do such great work on this channel. Beautifully researched and some great production values behind it too. Thanks for putting this together. Learn so much from you guys.
Thank you featr for shining light to the things we as Filipinos should be proud about!
Im currently living abroad and its sad to see products like buko here are from other sea countries like thailand. I want to see the Philippines export our produce.
Wow, I'm surprised at how much this channel has improved in terms of cinematography, production, and scoring. It's great to see the promotion of our local cuisine to the world. Kudos to you, Erwan! Keep up the good work!
This is the video we didn't know we needed. Thanks for making it, Erwan & co.! It's inspired me to experiment with calamansi cuisine which I hope to incorporate into our next culinary venture to reinforce outnculture and cause. Keep upmthe great work, and you're always welcome to stay at Balay da Blas Pensionne House when you're ever in Laoag/Ilocos. Keep up the phenomenal work!
Kalamansi - can't go without in every Filipino dish. I have never heard of any citrus fruit that is so versatile...from kilawen to sauces.
When we travelled to Thailand, they have all those sweet fruits on sidewalks that tourists adore, like mangoes & coconuts. And every time I see it on Bangkok, nanghihinayang ako bat sa Pilipinas ang hirap hanapin ang ganyang tinda na convenient for both locals & tourists when we are abundant with coconuts, ube & all tropical fruits! I hope the govt would give more support on agri & our local farmers because we can produce more if only farmers are given more attention. And sana we support more local vendors too compared to imports.
Focus kasi sila sa beaches which is malaki Ang Kita Ganyan Ang Pinoy they only focus on earning a lot.
Glad I chanced upon this. Ordered a case of Calamansi Cider Crush to support Mercado (Fides, Grace and Jenny). Can’t wait for it to arrive so I can share them with friends. And yes, I do have calamansi trees in my backyard, too! Thanks, Erwan and Team from a longtime subscriber 🇦🇺🇵🇭❤️
Thank you Erwan for this feature! I was searching for Calamansi Plantations last month doing my research on what is the status of this condiment/flavoring. Very knowledgeable. 👌🏼
Thanks for the documentary. It helps me decide venturing into calamansi farming and producing calamansi products. It will be a business for my son with autism and his brother. If ever I will be gone, they're already financially independent. Thank you for trying to promote calamansi and it's finished products. My God bless you and more power.
True. I worked as an admin of a popular Asian Food Distributor company in Canada. B2B kami and we supply most restaurants and big/small asian supermarkets in Canada. Most produce and fish that we know are produced in Vietnam and Thailand. Konti lang nakita kong frozen produce na cultivated sa Pinas. That alone is a testament na napagiiwanan na tayo sa agriculture for export. Most rice are imported from Vietnam, India and Thailand.
this is so cool! vid is well made, clean, crisp, informative, entertaining, and culturally relevant. good job erwan and team!
One of my favorite citrus I first tried in the San Francisco Bay Area at my Fil-Am friends’ family gatherings. Such a bright taste with a subtle bitterness. I was happy to see it widely available across Malaysia and Singapore. Many hawker stalls offer calamansi juice, alongside wintermelon, and lohanguo (monk fruit) juice.
My most fondest memory of this fruit is when I tasted calamansi juice product from my college alma mater, Aklan State University-Banga Campus.
It is the first time I felt calamansi to be as refreshing as a cold water.
I can not believe I haven't seen this channel before. Excellent video, subbed!
I am so emotional watching this while eating my homemade pork sinigang. I live in Bali where I am the only Filipino for miles and miles. Usually when we travel, I'll meet at least 1 "Tita" figure who invites us to eat with their family.. Unfortunately I haven't been lucky for the past 7 years.. so I've been cooking for myself when feeling homesick (with the help of Erwan and panglasang pinoy youtube recipes 😆). Really loved this production.. great work guys! So inspired to plant a calamansi tree in our backyard!
Many thanks for featuring Kalamansi. I am rejuvenating an old Kalamansi farm which involves a lot of challenges. Nothing beats the taste of freshly picked Kalamansi and squeezed into cold water. Its zest is unmatched.
This is the Channel that full of information.
Hope the Channel will grow more because people need this kind of videos.
Calamansi is like John Wick while lemon is Steven Seagul. Both are action stars, but not same quality.
Kalamansi is better for cooking but I prefer lemonade over kalamansi juice.
@@miaya3898 To each their own, I prefer Calamansi juice over lemonade for the taste, lemonade for the health benefits.
I prefer Calamansi juice over lemon.
@@maiyukinoshita2458
I prefer you over the others.
@@trulalo smooth.
I like your channel for once you are one of the few channels coming from the Philippines that makes a lot of sense.. Lots of info and none of the rubbish
Erwan really making pinoy cuisine kn mainstream of culinary. Great job for your contribution sa Pagkaing Pinoy.
Thank you for making this video. Let this be an eye opener to us Filipinos who are actually living in the Philippines
We pay the price for novelty and exclusivity. Our Asian neighbors are just wise on the Chinese model of doing things: shoddy quantity over sparse quality. We may have the best nata de coco, the most flavorful garlic, the juiciest calamansi, but in the end it's Vietnam and China who produce them the most and are reaping all the benefits. I'm not saying we should lower our standards just to increase our sales but if we want to be competitive, we should.
I thoroughly enjoyed watching this video about the humble yet versatile calamansi fruit. It was fascinating to learn about its cultural significance and how it's used in various parts of the world.
This video also serves as a wake up call for the Filipino people about the situation of the calmansi production in the country. The good thing is, despite, getting left behind, it's never too late to bounce back.
Calamansi is part of our identity and culture. I miss This little citrus Beautiful amazing fruit. To me Calamansi is left behind because when foreigners colonized the Philippines they do not have our taste bud and really never been introduced to the Western World nor Asia, just like our food is not popular like other Oriental Food because of racism and stereotype. I dont know how Thai Food, Vietnamese food are so popular in U.S. where we Filipinos as one of the first Asian landed in the U.S. just like our Cousins the Japanese and Chinese. The Vietnamese came as Refugees in the U.S. and there Restaurants are sprouting like beans all over, maybe we as Filipinos are not business minded enough. Discrimination and prejudice has to do with it on my own opinion. At the present you see calamansi, mangos, and other Filipino products, food fruits at Asian Stores and other stores.
Another excellent video, FEATR! Thank you for this!
Your vlogs deserves to be recognised..... a vlog that matters, and by featuring locals of Philippines we got a chance to know "ah ganun pala niluluto yun"... diyan pala ung large producer ng ganito ganyan"...even me na local na ng Baguio dito ko lang nalaman na may mga tagong good food restaurants dito sa amin....
Love what you and your team do Erwan. Very nice documentary.
It makes me and my wife looking forward to go back to the Phils after some 4,5 years in August.
Straight to Calamansi based food...
Here in the Netherlands its really hard to get and is most often substituted by Lime.
I always enjoy watching your videos. You have such well-researched content! The cinematography is also outstanding! 💖💖💖
I also believe that the Calamansi has a lot of potential to being a popular citrus but sadly, the government rarely involves themselves not just in calamansi farming but agriculture in general.
Watching this makes me taste a calamansi. Thank you for this. I really love what you are trying to tell in this documentary. I wish you can also win awards vecause the execution was superb. Thank you for being patriotic. It makes me proud on being a Pilipino❤
Thank you so much, FEATR, for these contents. Hoping for an improvement in our agriculture and food industry 🙏
Calamansi is among the four plants that bind together communities. The other three are malunggay, chili and lemon grass.
Love the content. Very informative
Great content as always from the Featr team. Keep it up guys! My problem was keeping the calamansi fresh but now that there's an extract that I can buy, I will be using it more. There are dishes or sawsawan that calamansi are non-negotiable.
I had the chance to travel to the Philippines in 2018, and it left an indelible mark on my soul. Such a gorgeous, friendly and rich country in food cultures. Calamansi is an incredible crop with a wonderful aroma. I truly hope it won't go anywhere.
Production value is INSANE. This video deserves atleast a million views. The script and the storythreads are interesting too
That's an awesome doco! I am in Melbourne next month and will definitely book myself in Serai!
Erwan, another great one and educational. I'm appreciating the significance of this citrus. A shout out to our Fil- Aussie cousins. I love to borrow your surf expression "Hey Brah (traces to your Maroubra beach)!
Great video, thanks FEATR
This channel is very informative, please keep it going
"WHY IS THAT?" My exact question when I first came across a packed kalamansi concentrate in Korea. This was far cry from the small bottles of either kalamansi powder or seasoning liquid that I see with "Product of the Philippines" label. This is bulkier in packing and possibly cheaper? 700PHP for 3 pcs of 1L online. Of course, this one, along with most other stuff in the market, is not from the PH. Same thing with cashew in the Korean market as most would be from Vietnam. Thank you for bringing up this one. And hopefully, this won't stop here.
Thank you Erwan!! This is such a good video.
Thank you for this! This is very helpful as it opens Filipino eyes to things that matter and be aware of.
More power po!!!!
My family brought calamansi seeds from Pinas to US and shared the seeds to propagate with relatives. The tree is gone sadly, but I loved the scent of the flowers and tons of fruit it would bear. Now, I scope for calamansi trees in my neighborhood and take some when no one is looking lol.
one of the best video of featr. so much knowledge.
I love calamnsi, it brightens every ulam I dip them in. ❤❤❤
This is very awesome.
Thanks Erwan for such an intuitive and timely presentation. The plight of our calamansi is no different from other PH agricultural products like the "golden" onions, tomatoes, rice and sugar which have been in d headlines recently- the plight of d poor farmers with no government support on rising costs (like fertilizer), cold storage & logistics; the presence of middle men or even cartels who can control d prices and the PH being so import dependent since there is no priority given in d first place to agriculture. The farmers remain poor for generations while businessmen get even richer. It is an unending story of mismanagement and corruption in d PH...that other countries like Vietnam and Thailand have surpassed us way too far. I guess the question that should be asked at d end of d video is what we Filipinos opt to do about it collectively as a nation? 🤔
Omg goosebumps lagi sa FEATR.. I love how you always educate us and tackle topics like this and ube last time.
It's very hard to find calamanci here in the USA, I have struggled to find it and when I have something about the flavor just isn't as aromatic and it's actually more sour then I remember it, I miss it a lot with most of my meals and miss this! This video made me happy and brought me back to my heart home.
Your videos never fail to amaze me. It really makes me want to reach out to our own communities.
Agriculture in general has been long ignored by our governments, but at least with the current administration, they acknowledge that it needs to be prioritized. I'm just hoping that they will act sooner rather than later. To truly lift Filipino lives out of poverty, we must explore all the possibilities and reach the potential in all our industries.
The same with our cuisine. Many of our dishes are translated in english that when non Filipinos cook them usually dont credit philippines. Example dyan garlic rice/ garlic fried rice, eggplant omelett, mango float, cassava cake etc.
Excellent subject!
This is such an emotional documentary. Been looking and craving for calamansi for over a decade living in California.. it’s true, lemons are good… but it’s not calamansi.
Great work! Keep it up!
Thanks, FEATR, for having this kind of segment(s). I hope this will be seen not only by the government but by each Filipino that the Filipino Cuisine has a depth of flavors and a history (which should also be part of our tourism). I'm HOPING that DOA can make ways to elevate our agricultural system /ways to make an opportunity for our local produce to the global market.
Thank you for this very nice and informative docu on Filipino Calamansi (Kalamansi). We have a kalamansi tree in our front yard which we enjoy very much, especially as a refreshing Vitamin C-rich ice-cold drink!