Punta Blanku: Rooted in the Land, Growing for the Future

IslandLife XpBonaire
Jun 4
3 min read

Xp Bonaire IslandLife Feature Story

As Bonaire prepared for the vibrant rhythms and ancestral celebration of Simadan, the island’s annual harvest festival, few families embody the spirit of tradition and local sustainability like the Emerenciana family of Punta Blanku Farms.

Nestled on a historic kunuku in the countryside, Punta Blanku is more than a poultry farm — it is a living legacy. The Emerenciana family, among the oldest on the island with Indigenous and Afro-Caribbean roots, has worked the land for over 70 years. What began as a humble farm has evolved into one of Bonaire’s key egg producers, still grounded in values of community, nature, and continuity.

A Harvest Festival Rooted in Land and Legacy

Simadan, celebrated from March into April and culminating on Dia di Rincon (April 30), honors the harvest of sorghum — or maishi in Papiamentu — and the deep spiritual connection between people and land. With music, dancing, and storytelling, it’s a time when the island celebrates its agricultural past and the ancestors who toiled the land.

For the Emerenciana family, Simadan isn’t just tradition — it’s identity.

"We grew up with these rhythms," says Nadine Emerenciana, who leads Punta Blanku’s operations. "It’s how we honor our land and those who came before us. Farming and Simadan are part of the same story — both rooted in survival, joy, and gratitude."

Growing the Farm, Growing the Vision

While Punta Blanku was once the only commercial egg farm on Bonaire it continues to lead with its experience, scale, and sustainability-first approach.

Under Nadine’s leadership, alongside her brothers Anthony and Jairzinko, the farm has undergone major transformations:

New chicken coops built to withstand climate extremes and prevent disease.

Ventilated, insulated housing for animal welfare and productivity.

A complete shift to solar power, making the farm 100% off-grid with backup only in emergencies.

Strict hygiene protocols, including clothing changes between coop zones.

"We’re constantly modernizing," Nadine explains. "We want to stay ahead — not just with production but with knowledge, sustainability, and resilience."

The farm produces over 3,000 eggs per day, all laid, collected, and distributed within 48 hours to both large supermarkets and small neighborhood stores. Nadine emphasizes that they treat every customer equally — whether it’s a major retailer or a small local shop.

Challenges: Competition, Climate, and Clean Eggs

With more imported eggs arriving from the U.S. and the Dominican Republic — and a new local farm now on the island — Punta Blanku faces competition. But the Emerenciana family believes quality and transparency remain their edge.

"Our eggs are fresh, safe, and never mass-handled," says Nadine. "They’re laid in clean, climate-controlled coops, and are often on a plate within a day or two.

Unlike large-scale producers, Punta Blanku tailors feed formulas specifically for Bonaire’s climate and nutritional needs. Still, feed shortages and limited supply routes remain a challenge. Nadine acknowledges that the quality of feed is not always reliable, and transportation remains a bottleneck, especially as the operation grows.

Future Plans: Education, Breeding, and Local Empowerment

Looking forward, the farm is developing its own breeding program, aiming to hatch chicks locally and further close the loop on its operations. Nadine is also leading a push to establish a training and education program for young people interested in agriculture and sustainability.

"We want to raise the level of know-how on the island," she says. "Not just for ourselves, but for future farmers and for anyone who believes in local food. Our longtime workers are adapting too — we’re offering them chances to grow with us." The farm’s approach balances experience with innovation, recognizing that future resilience depends on sharing skills, upgrading knowledge, and building a stronger food system for Bonaire.

Simadan and the Spirit of Local Farming

This year, as Simadan once again filled the air with Tambú, Wapa, and Remailo rhythms, the Emerenciana family sees their work as part of a much larger dance — one of endurance, pride, and community.

"Simadan is about celebrating what the land gives us. That includes eggs now, not just maishi," Nadine says with a smile. "We’re still farming, still feeding, still fighting for what’s ours. That’s how we honor our ancestors and make space for the next generation."