Sherefel Revalde Rosalejos explains how the strawberries are propagated through runners. (CONTRIBUTED PHOTO/FRAULINE MARIA SINSON)
Working from sunup to sundown is the way of life of a farmer. Agri-businessman Sergio Revalde took it a step further by leaving the house even before the roosters started to crow and coming back way past his youngest daughter’s bedtime.
This was how Sherefel Revalde Rosalejos remembered her father. Weekends were sacred because it was only when she and her nine other older siblings would be able to spend quality time with their father, along with their mother.
The Revalde family had a large-scale production of vegetables in the mountains of Dalaguete, Cebu’s very own vegetable basket. They also had a poultry farm and rice fields, engaged in abaca trading, owned a bus and truck for transporting their produce to the city, and established general merchandising shops in Barangays Mantalongon and Maloray. Managing all these businesses took up a lot of Sergio’s time.
According to Sherefel, even though her father wasn’t openly affectionate to his children, they grew up never doubting his love and dedication to his family. He was strict, especially with her six brothers. He wanted his sons to learn about farming, not necessarily insisting that they follow in his footsteps.
Born from a long line of farmers in Maloray, the village next to Mantalongon, Sergio didn’t get a chance to finish an elementary education. From his parents’ perspective, education wasn’t as important as tilling their land to earn a living. But Sergio was different. He saw the value of education so he worked tirelessly to send his kids to schools in the city so they could be on equal footing with the urban kids.
THE BIG C
Unfortunately, Sergio wasn’t able to see all his children graduate. He died of lung cancer in 1991, when Sherefel was still in third grade. Sergio was only 51 years old. Sherefel said her father was diagnosed too late. Sergio just went to a doctor to consult about his persistent cough but he came back with the news that he had only six months to live.
Up to when he drew his last breath, Sergio was still managing his businesses from his home, coordinating with his workers who reported the day’s activities. His wife, Filomena Dicdicquin Revalde, took over the actual operations. His third eldest son, Fulgencio, who lived with him in Maloray, was the recipient of all his “pamilin” (last-minute advice).
The family was told by the doctor that one of the causes of Sergio’s lung cancer was his exposure to heavy application of pesticides at the farm. For decades, Sergio didn’t wear any protective gear when he was spraying his crops. Studies worldwide have found chemical pesticides to be detrimental to human health and have been linked to cancer.
GOING ORGANIC
When the family decided to switch to organic farming at Fulgencio’s initiative, it wasn’t easy. Conventional farms need to undergo conversion and rehabilitation of the soil, the duration of which depends on the history of the application of chemical fertilizers and harmful pesticides, said Sherefel.
It was only in 2013 that they finally went fully organic. Sherefel, who now serves as the farm manager who links production and marketing of Sergio’s Farm, said their organic farm is a tribute to their father.
Sergio Revalde (CONTRIBUTED PHOTO/FRAULINE MARIA SINSON)
“My father might have lived a bit longer if we shifted to organic farming earlier.”
Sergio’s Farm has a regular display of its products at the Cebu Farmers’ Market, a twice-weekly market where people can buy local, fresh and organically grown and produced fruits, vegetables and other products. This is different from the Farmers’ Market near SM Seaside in Mambaling.
Cebu Farmers’ Market is held every Saturday morning at Handuraw in Lahug and every Wednesday morning at Banilad Sports Club. Although they are not yet certified, all the members went through rigorous peer-to-peer reviews to make sure that genuine organic farming practices are being implemented in their farms.
According to Sherefel, organic certification is one of the challenges that they face because getting one is quite expensive, reaching P50,000 per crop, plus there are yearly renewals.
Fortunately, Sherefel said their organic farming practices were able to pass the high standards set by the chefs of some luxury hotels and restaurants in Cebu and Sergio’s Farm is now supplying organic vegetables to these establishments.
STRAWBERRY FIELDS FOREVER
What makes Sergio’s Farm stand out at Cebu Farmers’ Market is its fresh strawberries.
Sherefel said the weather condition and elevation of their farm in Maloray seemed to be conducive to growing strawberries. It took them almost a year before their strawberry plants bore fruits. But since then it also produced runners making propagation easy.
But their strawberry production is currently limited. Customers usually reserve in advance through text or Facebook message so by the time the strawberries reach Cebu Farmers’ Market, they are already earmarked for Sergio’s Farm’s sukis (regulars). At the moment, the farm harvests about one kilo a week, sometimes more.
Strawberry harvest at Sergio’s Farm. (CONTRIBUTED PHOTO/FRAULINE MARIA SINSON)
Sergio’s Farm has four strawberry tunnels so far and construction is ongoing for another one.
Sherefel said they plan to focus on producing more strawberries, seeing great value in the fruit. “Unlike other fruits and vegetables, there’s no wastage. You can sell them fresh or as jams.”
In the meantime, Sergio’s Farm is banking on its bestsellers – carrots, cauliflower, kale, lettuce, asparagus and herbs like dill, rosemary, tarragon, chives, basil and mint. Most of their retail customers are into juicing and carrots and kale rank high on the list of the world’s healthiest foods. Sherefel is particularly proud of their being the only local producer of organic asparagus and strawberry at the Cebu Farmers’ Market.
She hoped more farmers will switch to organic farming, not only for their own health but also for the consumers’.
“There’s a bright future ahead in organic farming. Organic farm inputs are inexpensive; in fact, farmers can make it themselves. Plus, there is enough demand that we can get a decent price. Most important is we are providing healthy food for the consumers,” she said.
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