The Colors of free-range Eggs we produce from our Certified layers!

True Freerange layers from Dominant CZ!

2nd Organic Conference in San Jose, Antique

The second Organic Conference was held last April 28-29, 2010 in San Jose, Antique. I was on of the speakers in the conference and my topic was "Free-range chicken for the Filipino farmers for Meat or Egg production". It was on honor to be part of this noble activity that focuses more in providing the simple farmer an alternative skill in the area of Organic production. I would like to personally thank TRIAS, AFON, OPTA and PCARRD.These groups/organizations are the proponents of this conference. On the second picture is Mr. Pablito Villegas of OPTA and ECOCERT manager in the Visayas region.
Coincidentally it April 28 was also my birthday and I would like to Thank Mr. Romy Baldevia who presented me a birthday cake. This is one of the memorable birthdays I ever had.

Stephen Zaragosa recently visited the layer breeders in Antipolo. He is the Program Director for YWAM or Youth with a Mission in Bacolod. He also propagates free-range layers in his province.

"Everyone has the right to eat healthy food"

A statement made by Ms. Sonya herself in the special guest hall. One thing very memorable with my meeting with Ms. Sonya is her very good sense of humor which I think is also a very good ingredient to a longer life. Nina, Bea,Maggie and I were treated to a very healthy and delicious lunch before meeting the owner. Together in the picture with Ms. Sonya is Ms. Net the head Chef and Ms. Alice the Manager.

Sonya's Garden, our latest client

I am very honored to serve Sonya's Garden. A restaurant that promotes healthy and delicious food in a very good ambiance.
They will produce homegrown free-range meat and eggs for their restaurant in Amadeo, Cavite

Consuming eggs for breakfast reduces hunger- World Poultry E-news

Release Date: April 27, 2010
A research paper in Nutrition Research, a peer-reviewed journal, found that subjects who consumed eggs for breakfast ate fewer calories throughout the day than subjects who ate a breakfast of bagels and cream cheese, even though both breakfasts contained about the same amount of calories.

University of Connecticut researchers compared the physiological effect of the two dietary treatments on 21 men from the ages of 20 to the age of 70. Subjects who ate a breakfast of three scrambled eggs and a small piece of white toast ate 400 fewer calories in the 24-hour period following the breakfast, compared with subjects consuming the bagel breakfast. Subjects were allowed a free-choice lunch buffet three hours following breakfast, and those who ate eggs for breakfast consumed 112 calories fewer than the subjects who had the bagel breakfast.

The reduction in caloric intake is associated with the suppression of ghrelin, a hormone that stimulates hunger. The bagel breakfast was associated with increased insulin secretion and higher plasma glucose. This research supports previous studies sponsored by the American Egg Board that demonstrated that consumption of eggs at breakfast was associated with satiety.