ADM Launches Wisium Premix Line in the Philippines

Just got off the afternoon press conference of Wisium. They're from ADM, leaders of producing animal nutrition. They're experts in premix products and services including feeds, which has been a really great need in industrial farming and food production.


ADM's Eric Carfi says "Today, ADM is an established brand for both food and feed. We started in 2018 for swine, poultry and aqua business. Wisium is here in a global approach. We have expanded in China and Vietnam, we are also growing in the Philippines. We are positioned in the country's animal and local livestock industry. The potential of growth in the Philippines is still here, very attractive for us. The people are focusing on quality, very hard for local players, you need to invest on technology and this is why Wisium partners with individuals in the country. The way we are seeing the market is by partnering with people, we want to be a top player in Asia and the Philippines. We want to be the one to support them, give them the ability to plan and make a difference."

Wisium is going to produce Micro and Macro Premix, Near Infrared Technologies, WeanUp Concepts and Natural AGP Alternatives for the country.

Francois Fernandez of ADM says "We are really expanding our expertise around the globe, we are bringing technology for producing feeds for animals. To be able to do these premix, we would be able to provide this for Filipinos in the long run."

Dr. Eski Equivel of wisium PH says "The opening of our Wisium nutrition line is timely and essential especially for the agricultural country of the Philippines. We currently have the Wisium Premix Plant in Cagayan Valley Road in San Rafael Bulacan. Because we have a plant here, we are nearer the customers. We are using raw materials, our own laboratories so farmers can benefit from it. The pandemic really got us hang because of the shipments, we now focus on local ingredients in production and we can do it here in wisium."

ADM Managing Director Lorenzo Mapua says "We commit ourselves to provide local our customers with quality and locally produced feeds. The new premix line we produce in Bulacan can do customized solutions, as prices increase in the market, wisium provides options to maintain certain requirements for farms across the country. We're a new brand but we're backed up by ADM's expertise, someone who has technology and can make Philippine agriculture more profitable, feed more Filipinos. Wisium is already out in the market but we will produce it here in the Philippines in around a month wherein we can customize solutions. This will also be generating a few jobs as this is automated and consistent. We will have a one to one approach so we can talk to the farmers and help them to become successful."

The investments include a local approach, research and development that may have not been initially available in the country. Wisium is offering nutritionists from local and international offices, services that raw materials are above standard, make sure that diet for the animals promote optimum growth. They also have additives made, all natural for egg layers to increase production rate for farming. They make sure you get the genetic potential of your farm animals. Wisium might cost higher, but the benefits outweigh all the result. The swine industry has been met by challenges and this can be a start for smart production. They are connecting to clients via digitalization, agriculture is a necessity and the need to eat is important. That's a food security issue answered, with the African Swine Fever that affected pork sources, the need to be efficient in production is important. They have to lessen expenses and this has what Wisium is doing to be able to address these issues.

The quality they are bringing is impressive. They make the difference by listening to the farmers and they know what they can improve. They've been in the country since 2018 and they're ready to release all the products of Wisium in the Philippines.

Everyday Christmas at Lydia's Lechon

It's not a complete feast in a Filipino party without Lydia's Lechon!

We all celebrate the wonderful experiences we have with family and friends on the dinner table because food keeps us together, it's a way to bond for us Filipinos. Even if we have visitors from here and abroad, when we see we're the only one eating, we ask others "Tara Kain" and always offer what little things we have on our plate, which is remarkably embedded in our culture, one which I absolutely love!

In fiestas, birthdays, or any party for that matter, we'll try and provide the best of Filipino cuisine. These are the times we think about Lechon, and know that in any celebration, it's just not enough if there's none of it on our table. 

It's like the piece de resistance, people look forward to it as the most important part of the meal, with good reason. The company knows they have to change with the times so when they came out with new items on the menu, I immediately said I'm there!

Now I'm no stranger to their restaurant because I frequently go to their branch in Timog Avenue, which moved in different places over the years (still in the same street) til they built their own place near 11th Jamboree. They also have one in Roces Avenue that I go to pickup things that I adore like their whole Lechon, their Lechon Paksiw and Dinuguan. Their research in a way produced some mean alternatives so you don't get tired of the roast pork, they did it quite good.

Kansi - Beef Shanks boiled for hours in Tamarind based broth and Lemon Grass. It reminds me of Bacolod and Iloilo.

Laing con Lechon - Your usual Laing leveled up with chunks and pieces of smoky pork Lechon and creamy coconut cream. Better if you have steaming hot white rice with it.

Minced Lettuce Wraps - Chopped Lechon and veggies wrapped on fresh lettuce and served with a dip on a side. It's like a toned down version but smoky Korean lettuce wraps.

Cheesy Beef Caldereta - It's a tomato based beef stew mixed with cheese so you get strands of them after pairing with hot white rice.

Sizzling Tofu - Fried Tofu pieces set ablaze on a hot plate. They also have creamy mayo on it, eat it while it's hot. Better that way.

Bangus Ala Pobre - Boneless deep fried Milkfish with tons of golden crunchy garlic and Thai bird chili on top. This was a hit, gone in 60 seconds.

Pritchon Wraps - Lechon twice cooked til crispy wrapped in mini pita bread with veggies and dipped in three kinds of sauces. I love this one with the Hoisin and Sriracha sauce, but you have to eat it while it's hot. The pita discs tend to dry out fast since the place is air-conditioned

Kare Kare con Lechon - Lightly sweet peanut sauce with boiled vegetables, banana heart and Lechon pieces, how can you go wrong with that? Loved how it felt with the crispy skin Lydia's Lechon is also known for, again, make sure you eat it while it's hot!

Buko Pandan - Their version is quite nice because I don't think they use coconut meat but Macapuno which is a different coconut breed, sweeter and a lot thicker. They also have Leche Flan, but I think this is better.

If you are also keen on taking home stuff or bringing pasalubong to your country of origin, you can get their Oyster Sauce, All Around Sauce and Liquid Seasoning. Pretty good stuff.

This new menu is available now in all 25 branches of Lydia's Lechon nationwide. They have plans to expand and get more franchisees next year. If you want your family to enjoy Filipino fiesta food, make an effort to go to their stores and try these new ones because it's a little fusion and won't be too hard to have when you have foreign guests or balikbayans. It doesn't have to be Christmas to enjoy all these food!

You may check out Lydia's Lechon on Facebook for more updates and promos. Their Lechon only costs around 3K++ and can feed around 12 people already, only if you don't eat too much of it though.

KUMAGCOW

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Korean Grill Goodness at House of Gogi

Kris Bernal has been wearing different hats since I have known her. Aside from being an actress, singer, dancer, business woman, here she goes again delving into a restaurant in Dapitan Street, Manila called HOUSE OF GOGI. That sounds like a fashion house but do know this stems from the Bulgogi which is a Korean beef dish that she fancies, we tried it out for ourselves a few days ago to know what it was all about.

The concept is simple, if it's lunch time you pay 399, if it's dinner you pay 488. What do you get for that amount you say? You get A LOT!

The Banchan (customary side dishes) consists of Fish Cake, Corn and Cheese, Potatoes, Korean Pancake and dried anchovies. They also refill at will so if you are a buffet Olympian like me, skip breakfast and bring your appetite to lunch with your friends and family. 

The meats? It's what they are known for. GOGI goodness comes in Beef Samgyupsal, Beef Bulgogi and Kimchi Beef varieties. Pork also comes in Pork Samgyupsal, Pork Bulgogi and Spicy Pork viands. I went for the Beef Samgyupsal and had it with fresh greens which they serve with a table top one burner stove. Lay all the meats on the grill and wait for your cheese to melt (takes a few minutes) and all this comes with the price you paid for lunch. I asked how she was able to keep the prices of lunch and dinner so low, Kris shares because she gets them straight from the source. She tells us the supplier is the family of her non showbiz boyfriend which she has known for quite a while now. Remember MEAT KRIS? All the patties she used from that burger  business came from that same supplier. She closed down shop because she felt that was all a testing ground before she decided to open a full blown restaurant - hence House of Gogi.

The meat becomes doubly good with their sauces, the gochujang was exceptionally good, kudos whoever made that because it has a little sweetness and not just super spicy.

The kimchi wasn't too strong, a little on the less spicy side but you can fix that with the gochujang. Your grilled pork will have even more love if you get melted cheese with it, not the cheddar type but real Mozzarella. You can ask for refills if you need to. This is so good!

Things like Beef Bulgogi and this steamed egg dish makes this place even better. Oh and did I forget to mention that they serve unlimited BIBIMBAP instead of the usual rice? Now how can you not try this place no?

The place is also instagrammable if there is such a term, so make sure you bring your phone cameras so you can share the experience.

After a good meal, we asked Kris Bernal a few questions about her upcoming show and a few details of who's going to be in it. She will be opposite Thea Tolentino on another ground breaking drama which GMA is known for.

Additionally we also learned she's planning to put up her own brand of lipstick, which dumbfounded me because everyone thought she was just quiet and doing nothing apart from her show, but NO. She's doing businesses left and right, some real estate investments, several shows and movies in the  pipeline, even got a brand launched very soon. 

Kris Bernal wants you to also experience House of Gogi for yourselves so head on to #55 Dapitan Street in Manila or just search House of Gogi in WAZE or Google Maps. It's this food park that has a car wash shop in the center. Just go up the small flight of stairs in the center and enter House of Gogi. Kris and her partners usually are there to say hi while you dine.

Congratulations Kris! Can't wait to see your other branches and other restaurants soon!

KUMAGCOW
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