As a blogger, it is natural to get free supplies. I have been religiously using them daily – day and night. I tell you. There is a big difference in my skin. I get nice comments all the time from family and friends.
In the morning, I would use the Pili Manila Elemi Skin Toner. Then, wash my face with Pili Kernel Oil Soap. After the wash, I would massage my face with Pili Kernel Oil. Then, at night, I would do the same routine except, I add it with the Pili Kernel Oil night time cream. I tell you, out of all the skin care products I have tried. This is the best.
Try it – you will see a big difference right away!
Manila Elemi/Pili Kernel Oil is a fixative agent that most signature brand of perfume uses in the perfumery industry. The Manila Elemi Oil extracted from it is used by known cosmetic brands as an anti-aging, skin rejuvenating and moisturizing agent. The Manila Elemi/Pili Nut Kernel Oil is one of the best and premium cosmetic grade, food grade and pharmaceutical grade oil in the world.
Our organic products and by-products carry 100% Pili Nut Kernel/Manila Elemi oil. Best remedy for acne, pimples, blemishes,eczema, skin moisturizer, chapped lips, naturally whitens skin and so on.
We carry the following products:
Pilinut Tree Latex / Resin ( PNTL/R ) OR Manila Elemi (ME)
Pili Nut Kernel Oil (PNKO)
Pili Nut Facial Toner (PNFT 70ml)
Pilinut Kernel Oil with Manila Elemi Oil (PNKO+MEO)
Manila Elemi only (MEO only)
Moisturizing Beauty Bar Soap (PNMBBS)
Please feel free to contact me or Engr. Victor Ramon B. Goyena
To revive and help strengthen the Pili Nut Industry and push it to be another Bicol export winner like abaca, the President of Albay Pili Industry Federation, Engr. Victor Ramon B. Goyena, held a mobile meeting on August 11,2012 at Mr. Jun Manzanades residence in Anislag Daraga.
The main agenda of Albay Pili Industry Federation meeting is the establishment of Pili Nut scion grove and Pili Nut nursery at Anislag Daraga Albay. The aim is to increase Pili Nut production of the 7 registered varieties in the 1st, 2nd & 3rd district as well. About 20 pieces at 5 each of the 4 available Pili Nut registered varieties were already transplanted at the scion grove namely Mayon 1, Mayon 2, Orulfo and Lanusa.
Signing of memorandum of agreement between APIF represented by Engr. Victor Ramon B. Goyena, Mr. & Mrs. Lorete owner of the land of the scion grove and nursery, Office of the Provincial Agriculturist, represented by the Albay Provincial Agriculturist Mr. Ruben A. Limos and Office of the Municipal Agriculturist represented by the Daraga Municipal Agriculturist Segundina L. Loba highlighted the said event. A 3,500 square meter space was allocated by the Lorete couple for this specific project.
The APIF meeting also gave me the opportunity to introduce myself, Jennifer Bichara, to all the attendees as a blogger who is currently helping Engr. Victor Ramon B. Goyena market his Canarium, The First Virgin Pili Nut products and its by-products through blogging as social media and other trading platforms. With me helping Victor, this will also give other APIF members the opportunity to market their Pili Nut produce by my Canarium, The First Virgin blog.
The meeting also emphasized that even if it is an unpaid voluntary organization but being guided by its strong vision which is to be an empowered federation that leads towards a progressive Pili Nut industry that is globally competitive then by way of collective efforts of all the active APIF members of the organization, they can make an impact and add value to the Pili Nut Industry. With a sheer desire to win and pursue their goal combined with an undying spirit of persistence there is no doubt that in due time this organization will attract attention of everyone else in the Agricultural community.
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Attendees are as follows:
1. Mrs. Evelyn Ragos
• A member of Woman for Progress Movement in Bicol for Nilao Region
• The project is to teach woman on Pili farming by using seedling and grafted Pili planting
• Maintains 1,000 Pili Nut trees
2. Mrs. Emma Moises (Camalig)
• A member of APIF
• Land owner – 3 hectares
3. Mrs. Milagros Monasterial (Ligao City)
• A member of APIF
• Corn & Pili farmer
• Owns 60 grafted Pili trees
4. Mrs. Emerita Antang
• A member of APIF
• She is interested in Pili planting
• Also, a member of Pili Rural Improvement Club
• Owns 5 hectares of land with old Pili trees
• The trees are of own consumption not produced commercially
5. Bert Laganson (Camalig)
• Chairman of COOP Bakodero Community Development
• Has a Pili nursery
• About 20,000 (grafted and inarched seedlings)
• 2,000 square m. nursery
6. Mr. Eduardo Daseco (San Francisco, Legaspi City)
• Nursery operator, 2nd district
• Owns 6 hectares of land and will buy adjoining lot of 5 hectares
• He has asexual propagated germinated Pili tree plantation
• He is a member of Pili Industry Development of Legaspi City
• He also planted Hawaiian Pineapple during the govern ship of Al Francis Bichara
7. Ronnie Llaguno (Malilipot Albay)
• APIF Auditor
• Officer of Small Farmers Association
• Owns 1 hectare of land – with 50 seedlings trees
• As for his association, 13 hectares with fruit bearing trees
• He used to provide Camarines Sur seedlings and but should only be exclusively for Buang municipality and Albay region
8. Ms. Ma. Josie Nares (Daraga)
• A member of APIF
• A nursery provider – Plantarium Canarium Plant & Nursery Supply
• 1,000 Pili inarched and 5,000 seedling
• She is open to all customers and provides Sorsogon, Masbate, Catanduanes, Camarines Sur, Manila and Albay as well
9. Mrs. Felisa V. Magno (Guinobatan)
• Nursery operator, 3rd district
• Magnus Nursery – Operation for 10 years now
• Has 10,000 seedling and 5,000 grafted – she has no inarched available (all sold out) – provide plants for landscaping and also, fruit bearing trees
10. Rose Odones (Guinobatan)
• Selvetech Nursery
• Maintains 300,000 seedlings – Pili 150,000
• Mix including fruit bearing and indigenous trees (1 hectare stock)
• Wholesalers – DNR
11. Mr. Peter Acerado (Barangay Bariw, Ligao)
• Pili Partners Association – President
• Manages a Pili Nut orchard of about 100 hectares
• The whole Barangay Barus is involved in the Comprehensive Agrarian Reform Program
12. Mr. Rudy N. Velasco (Camalig)
• APIF Secretary
• Maintains a 7-8 hectares
• Integrated seedlings including coconut plantation in Barangay Buluan
13. Ms. Rose Mendez
• Government employee
• Pili Nut – grafted seedlings
• Maintains 1 hectare of land
14. Mr. Eufemio M. Lorete & Mrs. Edna B. Lorete (Anislag Daraga)
• Owner of Granja Organic Farm
• Maintains 6.5 hectares of land with 452 seedling Pili trees
• Also includes Lanka, Cacao, Coconut, Coffee & Guyabano trees
• Not operational commercially
15. Ms. Arlene L. Vibar
• Tech Support Staff – Agribusiness/APIF Coordinator
• Municipal coordinator
Manila Elemi is a fixative agent that most signature brand of perfume uses in the perfumery industry. The Manila Elemi Oil extracted from it is used by known cosmetic brands (Chanel Ultra Correction Lift) as anti-ageing, skin rejuvenating and moisturizing agent. The Manila Elemi Oil is one of the best and premium cosmetic grade, food grade and pharmaceutical grade oil in the world.
The International Federation of Essential Oils and Aroma Trades, the Philippines is also listed as the sole source of the Manila Elemi resin. It is exported in raw form in cases with inner plastic bags. The softer, whiter and cleaner, the more premium is the grade of the gum resin. Its aromatic scent can be described as pale yellow liquid with fresh, lemony, peppery, balsam, green, woody, sweet and spicy odor.
Manila elemi is evident as fragrance component in other luxury perfumes, such as Gucci by Gucci Pour Homme, Dior Homme Sport for Men, Marc Jacobs Bang for Men, Donna Karan DKNY Women, Revlon Pink Happiness for Women, Ralph Lauren Extreme Polo for Men and dozens more.
Did you know one of the ingredients for Chanel Ultra Correction Lift facial skin rejuvenation came from resinous gum of “pili,” a local tree that has become a symbol of Bicolandia. Chanel Ultra Correction Lift is made with Elemi PFA, which derms say keeps cells alive for an extended period of time so skin stays lifted longer, preventing wrinkles and sagging.
The product advertisement reads:
“At the heart of the Pacific Ocean, the island of Luzon holds the secrets of a tree with moisturizing properties: the Manila elemi.”
Many beauty treatment toners rely on chemicals to help make your skin firmer & youthful looking.
This can give your facial skin multiple side effects. For example, your skin may be smoother, even and younger looking but it may come at the price of one having drier skin, uneven color, rashes or the dreadful outbreak of pimples.
Instead, use this natural and organic product, Pili Nut Facial Toner to keep your pores clear and free of zits. I, myself, use the toner twice a day, and then I moisturize my face with pure Pili Oil. I used to use pure olive oil to keep my skin young but now, I replaced it with Pili Oil.
Ingredients:
½ kilo pili nut
1 kg. chocolate premium
Procedure:
1. Toast the pili nut in an oven at low temperature.
2. Cool and set aside.
3. Melt the chocolate bar in a double boiler.
4. Distribute the nuts in moulders.
5. Pour the melted chocolate while hot to coat the nuts.
6. Place the mixture inside the freezer for a few minutes or until the
moulder becomes cloudy.
7. Unmold
8. Wrap using chocolate wrapper.
9. Pack and store.
POLVORON WITH PILI NUTS
POLVORON
Ingredients:
1 kilo flour
2 bar fresh butter
1 cup toasted pili nut (pounded)
2 ½ cup refined sugar
½ kilo skimmed milk
Procedure:
1. Toast the until golden brown
2. Melt butter and set aside.
3. Combine sugar and skimmed milk into flour and mix until well blended.
4. Add the melted butter and pili and mix well.
5. Mould the mixture and wrap in colored cellophane.
6. Pack and store.
Procedure:
1. Toast the pili until golden brown.
2. Mix the first three ingredients.
3. Grind and add the corn oil gradually.
4. Pack in sterilized bottles.
5. Seal
Pili Tart
PILI TART
Ingredients:
Crust Filling
1 kilo ordinary flour ½ kilo ground pili
2 bars fresh butter 1 can condensed milk
1 cup sugar 1 cup sugar
1 cup cold water
Procedure:
1. Measure ingredients needed for crust and filling.
2. In a bowl combine sugar and flour, with a pastry blender or two knives,
cut in fresh butter until it is the size of small peas.
3. Add cold water a little at a time, moving to the side the pieces of
dough as they hold together.
4. Form into balls. Roll each ball into 1/8 inch thick.
5. Press dough to shape of tart. Prick sides and bottom.
6. Bake for 20 minutes.
7. In another bowl, combine condensed milk and sugar. Mix well.
8. Fill up baked crust tart top with sliced pili.
9. Bake until golden brown.
10. Let cool before wrapping, pack.
Crispy Pili
CRISPY PILI
Ingredients:
1 cup pilinut
¼ cup sugar
4 tbsp. karo syrup
¼ cup water
oil for frying
Procedure:
1. Blanch the pilinut and remove seed coats.
2. Combine sugar, syrup and water. Stir until dissolved.
3. Soak pilinut syrup for 10 minutes.
4. Drain. Fly until golden brown.
5. Let it cool down on a piece of cheese cloth.
6. Pack in P.E. plastic or jars of desired size and seal.
7. Store in a cool dry place.
SPICE GREASELESS PILINUT
SPICE GREASELESS PILINUT
Ingredients:
2 cups pilinut
1 cup water
salt
powdered pepper
garlic powder
Procedure:
1. Boil pilinut in water until soft.
2. Add salt, garlic and pepper when most of the water has evaporated.
3. Cook over medium heat until nearly dry.
4. Dry further in a mechanical dryer or in oven at 50 degrees
Fahrenheit until pili become crispy.
5. Cool and pack.
PILI EMPANADITAS
PILI EMPANADITAS
Ingredients:
Crust Filling
3 cups flour ¼ kilo pilinut
1 cup margarine or butter 1 small can condensed milk
4 tbsp. sugar ¼ cup sugar
¼ cup cold water
? Combine and cook until thick.
Procedure:
1. Prepare and measure all the needed ingredients.
2. Sift together the flour and sugar.
3. Cut in the shortening with a pastry blender or blending fork until pieces
are size of small pass.
4. Sprinkle water, one tbsp. at a time over part of mixture.
Gently mix with fork, push to one side of bowl.
5. Sprinkle next tbsp. water over dry part, mix lightly, push to moistened
part at one side. Repeat until all are moistened.
6. Gather up with fingers, form into balls.
7. Flatten slightly and add the filling.
8. Seal edges.
9. Bake in an oven at 375 degrees Fahrenheit for 25-40 minutes until golden brown.
Pili Chocolate Kisses
PILI KISSES
Ingredients:
1 cup pilinut-roasted
2 pcs. egg white
½ cup refined sugar or confectioner sugar
¼ tsp. cream of tartar
Procedure:
1. Grind the pilinut.
2. Separate the eggwhite from the yolk.
3. Beat eggwhite till fluffy.
4. Mix cream of tartar.
5. Continue beating until mixture form bubbles or foam.
6. Add sugar gradually while beating the mixture. Beat until stiff foam is formed.
7. Add the ground pilinut and fold the mixture.
8. Place small cones in baking sheet.
9. Bake for 40 minutes at 135 degree Fahrenheit.
10. Cool and pack.
PANDECILLOS
PANDECILLOS
Ingredients: Filling
½ kilo ground pili
1 can condensed milk
¼ cup sugar
1 pc. egg yolk
¼ box
Dough
8 cups all purpose flour
1 bar fresh butter
6 pcs. egg yolk
1 can evaporated milk
1 ½ cup refined sugar
8 tsp. baking powder
Procedure:
1. Combine the needed ingredients for the filling except the cheese.
2. Sift together the flour and baking powder.
3. Blend the melted butter with egg yolk and sugar. Mix well.
4. Add the evaporated milk alternately with the flour mixture.
5. Gather with fingers and form into roll.
6. Spread the filling on top and sprinkle grated cheese.
7. Roll and cut into desired length.
8. Place in a greased pan and bake in oven at 375 degrees Fahrenheit for 15-20 minutes.
PASTILLAS DE PILI
PASTILLAS DE PILI
Ingredients:
1 cup pilinut -roasted
1 cup skimmilk
1/3 cup suagr
1 tbsp. vanilla
1/3 cup water
pinch of salt
Procedure:
1. Grind the roasted pilinut finely.
2. Mix sugar and skimmilk thoroughly.
3. Add water and mix well.
4. Stir in pilinut and vanilla.
5. Continue mixing until homogenous.
6. Cook on medium heat with constant stirring until such time that the mixture stick as one ball.
7. Spread on greased trays and cut into desired sizes.
8. Roll over sugar and wrap.
SUGAR COATED PILI
SUGAR COATED PILI
Ingredients:
1 cup pilinut (roasted)
1 cup sugar (refined)
½ cup water
¼ tsp. flour
2 tsp. margarine
Procedure:
1. Mix all ingredients in a cooking pan.
2. Cook over moderate heat and continue mixing until syrup is almost dry.
3. Remove from heat when pilinut are coated with syrup.]
4. Spread on tray.
5. Let cool and pack.
Pili Nut Candy
PILINUT CANDY
Ingredients:
1 cup pilinut
½ cup sugar
2 tbsp. karo syrup
½ tsp. margarine
½ tsp. baking powder
2 tsp. water
Procedure:
1. Remove outer skin of pili. Grind coarsely.
2. Combine sugar, water and syrup in a pan.
3. Cook on medium heat until the sugar us dissolved.
4. Add the ground pilinut. Mix thoroughly.
5. Cook until sticky.
6. Add margarine and mix well.
7. Pour on greased tray. Add baking soda and stir thoroughly.
8. Spread immediately and cut into desired sizes while hot.
9. Cool and wrap.
PILI BAR
PILI BAR
Ingredients:
1 cup pilinut
½ cup sugar
¼ tsp. vanilla
Procedure:
1. Blanch pilinut and remove seed coats.
2. Boil pilinut into soft, then drain.
3. Grind the boiled pili finely.
4. Mix pilinut and sugar thoroughly.
5. Cook over moderate heat until boiling.
6. Remove from fire spread on a wooden board. Continue mixing until the mixture stick as one ball.
7. Knead the mixture while hot by using a rolling pin.
8. Cut desired sizes.
MAZAPAN DE PILI
MAZAPAN DE PILI
Ingredients:
1 cup pilinut – roasted ¼ cup water
1 tbsp. cheese 1 tsp vanilla
1.4 cup skimmilk 1/3 cup suagr
1 pc egg
Procedure:
1. Grind pilinut coarsely or chop using mortar and pestle.
2. Mix sugar and skimmilk very well.
3. Add water equal to the weight of skimmilk and stir thoroughly to a smooth consistency.
4. Stir in pilinut and ¾ parts of total amount of beaten egg.
5. Add cheese and vanilla.
6. Cook on medium heat until sticky.
7. Distribute the mixture on greased paper cups place in muffin pans.
8. Brush beaten eggs on top of each mixture in the cup.
9. Bake at 250 degrees Fahrenheit for 20 minutes.
PILI BRITTLE
PILI BRITTLE
Ingredients:
1 cup pilinut 1 tsp. baking soda
1 tsp. margarine 8 tbsp. sugar
4 tspb. Water 4 tbsp. corn syrup
Procedure:
1. Dry pilinut under the sun or in a mechanical dryer.
Cool and remove seed coats.
2. Combine pilinut, sugar, water and corn syrup in a pan.
3. Cook over medium heat until syrup turns golden
brown or when threading occurs. Remove from heat.
4. Add margarine and mix well.
5. Add baking soda and stir thoroughly.
6. Spread on grease wooden board and cut while hot
into desired sizes.
7. Wrap in cellophane when cooled..
Pili Cake
PILI CAKE
Ingredients:
1 kilo pili (chopped)
2 can condensed milk
2 cups refined sugar
4 pcs. egg yolk
Procedure:
1. Mix ingredients all together.
2. Cook over moderate heat until thick.
3. Mold.
4. Bake until golden brown.
5. Cool.
6. Wrap in colored cellophane.
In the beginning, all I had was an address of DTI Legaspi not knowing one of my followers is one of the head Director of Department of Trade in Legaspi (Chito Aguilar). Serendipitous indeed! So I met Mindy Yee of Leslie’s Pili Pulp Oil first and they showed me Canarium The First Virgin Kernel Oil and other Pili Oil based products. Also, met up with Sorsogon Department of Trade in Sorsogon to discuss possible collaboration with Sorsogon Pili Oil main suppliers. Then, they called me to come to Pili Camarines Sur Regional Technology Department to show me the newly invented equipment to extract Pili Oil sap. Funny, after the meeting, we all tried Pili Oil on our hair and face.
Did not have a plan in the beginning but only a belief of Pili Oil’s magic. I guess, when everything is right, everything will fall into place. So this is how the idea of mine is to start a blog based in Pili Oil and it’s wonders. The main goal is to help Boggs of Canarium The First Virgin Kernel Oil and also help the Pili Oil Industry to come into the mainstream market (Local and International).
I ventured in Legaspi, Sorsogon and Pili Cam Sur for this illusive product.
Let the adventure begin!
THE TWO TITANS OF PILI OIL INDUSTRY
Boggs of Canarium The First Virgin Kernel Oil and Mindy Yee of Leslie’s Pili Pulp Oil
Boggs of Canarium The First Virgin and Mindy Yee of Leslie’s Pili Pulp Oil
This is the moment I am waiting for and I am happy to introduce to you:
Canarium “The First Virgin”
Canarium “The First Virgin”
Pili nuts come from the Pili tree (Genus: Canarium ovatum Engl.). Pili are native to maritime Southeast Asia, Papua New Guinea, and Northern Australia. They are commercially cultivated in the Philippines for their edible nuts. The Pili tree is a hardy rainforest tree that bears a nut with a very hard pointed shell, which houses the creamy, yummy nut. Pili nuts have a rich, buttery flavor, often said to be superior to that of almonds. Slender, with a length of around 2-1/2 inches and a diameter of around ¾ inches.
Pili
Another unknown by-product is the Pili oil. Pili Pulp and Kernel can be extracted and used for cooking or as a substitute raw material for cotton seed oil in the manufacture of soap, beauty, perfume and edible products. From the nuts to the pulp, to the shell and the bark, the pili tree’s usefulness can be compared to that of the coconut tree. Pili oil contains high levels of oleic acids, carotenoids, phytosterols, and vitamin E known for being powerful antioxidants which has renewing and rejuvenating properties for healthy and youthful skin. Oils derived from the nut and pulp of pili are similar in composition to the more expensive avocado and olive oils.
According to Engr. Victor Goyena, it has an anti-aging effect that’s why it was very good for the skin and it was also used as massage oil, or if diluted in the bath it can assist with nervous and respiratory conditions, stress related problems and skin infections. Elemi oil was distinguished to have a citrus-like smell, a bit spicy and is pale in color. But unfortunately, not many people knows this facts and I bet it would be your first time to learn that elemi oil may be included in your favorite brand of perfume or make-up products. Opium by YSL, Lolita Lempicka, Mark Jacobs, Mont Blanc, Ralph Lauren, Ted Baker, Chanel, gucci, Dior are just few of the many brands who uses elemi oil on their products.
perfumes with elemi oilNature-Neroli-Elemi-Moisturizer-01
Canarium 