On the ground at Bútlak: The 40th Negros Trade Fair

An enduring tradition of the trade fair is the Arima, a gathering and bell-ringing ceremony that mirrors how Negrense farmers would start their day’s work. “Today is a very special day. We are not simply opening another trade fair,” says Joaquin San Agustin, executive vice president for marketing at SM Supermalls. “For four decades, the Negros Trade Fair has brought the best of Negros to more people, showing them that behind every delicacy, handcrafted piece, garment and work of art is more than a product. It is the skill of a maker, the livelihood of a family and the living heritage of a community.” He stresses that these partnerships—such as those with SM for MSMEs—are crucial for the continued growth of local businesses and entrepreneurs.

“The sugar industry was in crisis,” Negros Trade Fair chairperson Mary Ann Colmenares lamented. The fair’s origins can be traced back to 40 years ago, when 30 vendors gathered at the Makati Carpark, selling food, woven goods, furniture and other crafts when their local sugar industry collapsed. That market would lead to the eventual creation of the Association of Negros Producers (ANP), renewing their hopes and aspirations. “40 years later, we stand proud as Negrenses who have worked to keep this movement alive.” The ceremony also paid tribute to the late and beloved Joey Gaston, the previous ANP president.

“What began as a marketplace for our products has become so much more,” she adds. “It’s a testament to the creativity, determination and the heartwarming bayanihan spirit of the people of Negros.”

Following several performances, including homegrown Negrense singers, dancers from San Carlos Pintaflores festival and Jose Mari Chan, a ceremonial bell was brought onstage, whose gentle ringing signalled the official start of the 40th Negros Trade Fair. 

In case you missed it: 40th Negros Trade Fair celebrates 4 decades of local craft and culture with ‘Bútlak’

Navigating the trade fair is an adventure in and of itself, with every glance revealing something new to be discovered. Crowds flock from stall to stall while the business owners proudly explain the stories and behind each piece. Toward the centre of the conventional hall is Creative Definitions + Lakat, with colourful scarves, shoes and bags neatly stacked on shelves and racks. Two customers are inquiring about available sizes—expressing with delight that they had already seen the brand’s products online.

Lakat’s main attraction are its shoes made from pineapple fibres, prominently displayed right next to the raw materials they are made from. “The pineapples are from Don Salvador Benedicto, and the cotton is from Bayawan,” co-founder Banj Claporols explains. “We mix those together, and it becomes yarn, which we process ourselves with the assistance of the Department of Science and Technology’s Philippine Textile Research Institute.” Once complete, the yarn is sent to partner communities in Kabankalan, where they are transformed into the shoes customers can see.

“It’s to [help them] maintain their craft, give them extra income,” Claporols adds. “But we’ve always wanted to only do all-natural fibres. Not just locally sourced, but locally planted.” These shoes are already internationally recognised—it is one of the top 10 finalists of the Seoul Design Award, edging out over 1,000 other submissions from 91 countries.

Located deeper inside the convention hall are several food stalls and booths, selling everything from freshly-cooked meals to preserved fruits and vegetables. The seats are packed, with plates being passed back and forth from opposite ends of the table; the occasional crackle and sizzle of fire and grill certainly helps the ambience. Situated on the right-hand side of the corner is Bob’s Sari-Sari store, identifiable from a distance by its red-and-white striped awning. Stocked on the shelves are all manner of culinary eats, from tarts, jarred food and more.

The brand is not a singular label, but a collection of the family’s various enterprises; its name is derived from the family restaurant of the same name. “There’s our lola, who started Bob's, and there’s my mum, who [makes] pastries and cakes.” Martina Magalona recounts. “We also have our tita, who does the pantry goods, like the pickled vegetables and vinegar. The other sister is a designer, but also makes chorizo. We wanted to feature all these things.”

It is Bob’s that holds much of the business’ history; the 61-year-old restaurant is something of an institution in Bacolod City. It was once styled as a drive-in establishment, where food was served on trays that would be attached to the windows of cars, but it would eventually transition into a full-fledged sit-down restaurant. As it grew in size, so did its clientele—and its menu. It is now several pages long, making it hard to decide what to eat, the siblings joke. “It’s everyone’s second home,” Marianne Magalona adds. “If you’re thinking about where to eat, more often than not, you go to Bob’s.”

Bútlak, the 40th Negros Trade Fair, welcomed just shy of 80,000 people from September 22 to 27 at the SMX Aura Convention Center, doubling last year's attendance. 126 exhibitors across 177 booths were able to showcase their work to both the Philippines and the world.

Much love was shown at the food section, where several exhibitors sold out as early as the second day. Some crowd favourites were Bacolod Chicken House's inasal, 21's batchoy, Vaca Japonesa's Wagyu kansi, El Ideal's freshly made hot piaya and more. This overwhelming reception points to existing demand that future editions are prepared to meet.

Negrense culinary arts also had their time in the spotlight, as food and shared meals remain a strong value of the region's cultural identity. At this year's Arima, Manila chefs brought their own interpretations and contemporary flair to familiar flavours. Negrense chef Don Colmenares of Sauma served kansi croquetas with Negros beef, batuan mayo and langka purée, alongside atcharang ukoy.

Meanwhile, chef Luis Locsin presented his Negrense-inspired  pâté en croûte creations, which include a pork and native chicken mosaic pâté en croûte with native chicken, Victorias ham,  dried fruits, almonds and Don Papa Rum; and a pork and duck pâté en croûte with Victorias bacon, oyster mushrooms, herbs and port wine. Chef Cara Davis of Halong created a Saravia Coconut Crab Lumpia, served with coconut chutney, atchara, fermented garlic, kiwot honey and Vietnamese green chili sauce. 

Pia Lago and chef Bettina Arguelles presented KBL rillette on oat thins, seasonal seafood kinilaw with tultul salt, crab bibingka with calcag dust and bihod, corned beef kansi with kansi gravy, pancit luglug solo and pork bellychon with batuan chimichurri. A newcomer to Arima, Bea Magalona reimagined familiar favorites through an Adobarquillo and Piaya Toast, made with langka piaya, kadyos hummus and pork.

“Every purchase does more than bring home a piece of Negros,” said San Agustin. “It supports a local business, celebrates Filipino creativity, and helps another entrepreneurial story move forward.”

Organised by the Association of Negros Producers, in partnership with SM Supermalls through SM for MSMEs and the Provincial Government of Negros Occidental, the six-day Negros Trade Fair gave Negrense entrepreneurs, business owners, craftspeople, and creatives the opportunity to share not only their products, but also the heritage and pride behind them.

Rediscover the makers, flavors and stories of Bútlak: The 40th Negros Trade Fair, held from September 22–27 at SMX Aura. Learn more about SM for MSMEs at msme.smsupermalls.com.

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