Producers of sukang tuba use rubber cylinders to collect the tree sap. Each cylinder is affixed to the tree just under leaves. The farmers (also skilled tree climbers) must slice into the floral stem of the tree and the valuable sap seeps out and into the cylinders, which must be emptied every day.
A typical coconut tree produces about 1 liter of tuba aka sweet coconut sap on a daily basis. The collected liquid is stored away in vats for fermenting until the liquid is ripened into vinegar and ready for bottling. Look for a cloudy appearance and brownish tint in mature sukang tuba and expect a slightly sweet smell and taste. You may find this vinegar in a Filipino foods mart or Asian grocery stores.
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