30 Oct2005

The Bicol Trade Fair at Megamall two weeks ago was pretty pathetic. tuba1The number of vendors and the lack of variety and quality of merchandise was truly disappointing. I think the concept of regional trade fairs has had their heyday and Marketman boldly, though sadly, predicts their imminent demise. The Fair had some of the same old products such as abaca bags and placemats and pili nuts but there was no ooohs, no ahhhs, and must haves! I have never visited the Bicol trade fair and purchased less than 2 dozen abaca placemats, this year I got zero. Many of the vendors were already established elsewhere in Manila and the stuff didn’t seem unusual enough to really get you to open your wallet. I did, after much scouring, find one good thing at the fair… some tuba vinegar. Made from the sap of a coconut tree’s inflorescence, the freshly collected juice is actually sweet and extremely delicious and thirst quenching. After a few days it begins to ferment and eventually becomes vinegar.

Lola Conching’s brand vinegar is pretty good – tastes like the stuff I tuba2used to have as a kid (as well as the redder version which is the same vinegar but with color added (natural from mangrove bark or artificial color). Lola Conching has several types of organic (meaning free from additives or chemicals) vinegar ranging from “Virgin” which has all of the sediment floating around in it to show just how natural it is, plus they leave a chunk of “mother of coconut” or what looks like a piece of coconut meat floating in the vinegar. Their brochure explains that it is “natural coin-like gels that thicken and float, a natural characteristic of coco nectar vinegar” – whatever that means – is that like nata de coco? In this photo at right you have to look good and hard and you may see the floating mass… They also have vinegars with most sediment filtered out, and flavored vinegars with chillis, garlic, lemon grass and honey. Their packaging and labeling was refreshingly decent. At about PHP85 for the Virgin vinegar in a 750ml bottle, it was a pretty good deal.



  1. Apicio says:

    First time I hear virgin applied to vinegar. They have not applied it to the initial yield of patis-making which was more valued and often used as special presentation item and had an intense concentration of flavour. It brings back the Paombong vinegar of memory, also from tuba tapped from nipa or sasà. It started out at full concentration but gradually got watered down as the dealers strayed farther from its origin. By the time they reach Bataan the vinegar would been diluted successively. I guess we could have called it “party vinegar.” Lost its innocense along the way, replaced with marketing experience.

    Oct 30, 2005 | 7:01 pm


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  3. ajyoung says:

    the best vinegar for me is the tuba from cebu. do they sell that here in manila?

    Oct 31, 2005 | 12:44 am

  4. MasPinaSarap says:

    I’ve heard that the process for making this vinegar kills the coconut tree?
    I prefer sugarcane Sukang Iloco…it’s more sour, and probably because i’m Ilocano – :) Lol.

    Oct 31, 2005 | 1:43 am

  5. Marketman says:

    Apicio, I think the “virgin” assignation just means unfiltered or more “pure” than the cleaned up version. The lady who makes this stuff explained that U.S. customers wanted the labelling to make it more marketable. Also, they wanted the sediment because organic conscious buyers would be more thrilled with the stuff floating in the bottle… go figure. I love nipa vinegar and have not had it in eons… a really good one has superb flavor unlike other local vinegars I have tried…

    ajyoung, I am not sure if they sell tuba from cebu in Manila but there must be someone bringing it in. This tuba vinegar wasn’t bad either…

    MasPinaSarap, gosh, how sad if that were indeed true. My understanding is that they tap the inflorescence and let it drip tuba… but nothing was said about this killing the tree… yikes! Funny how everyone has their favorite vinegars…

    Besides the local vinegars that I love, I do love two french vinegars, one made from boradeaux wine and the other from champagne, both are excellent…

    Oct 31, 2005 | 6:24 pm

  6. sha says:

    just dashed to my kitchen,,, i have 3 types of vinegar there. organic wow!

    Nov 1, 2005 | 6:38 am

  7. Linda R. Corsiga says:

    Dear Sir:

    I am the producer of the “Lola Conching” Organic Coco Nectar Specialty Vinegars and Organic Tuba health drink, which you featured recently in the Market Manila website. I would like to thank you for giving my products that much sought-after space in your website and at the same time, I would like to take this opportunity to give my own comments on your article and on the remarks of some web guests:

    1. For the information of your web visitors – there are two types of vinegar that can be made from the coconut tree. One is from the coconut sap, which is obtained from the tender, unopened inflorescence or “spadix”, which contains baby flowers and baby coconuts. The tip of the spadix is shaved off twice daily to induce the sap or nectar to drip. Collection is done once or twice a day. Coconut sap has enough sugar to ferment itself. No yeast, no water, no sugar, no additives are added to it because it can ferment itself independently. The “mother-of-vinegar” which is gel-like in appearance is really the natural “nata-de-coco, which is formed during the fermentation process. According to Cal Orey, a nutrition writer, the “mother-of-vinegar is a term used to describe the excess liquid which accumulates on top of cider or other juice, which turns them into the most nutritious vinegars for health. It is a living mixture of “good” bacteria and enzymes.” This is where Lola Conching coco nectar vinegar comes from.

    2. The other type of vinegar is the one made from coconut water. The sugar content of the coconut water is not enough to ferment itself. In this context, yeast, sugar, mother-of-vinegar or mother liquor and a certain kind of acid are added to help in the fermentation process. This is much cheaper because coconut water is actually considered “waste” by copra makers and virgin coconut oil (VCO) manufacturers. You can get a liter or more of water from one coconut fruit while you only get “drips” of the coconut sap.

    3. The“Virgin” vinegar came into existence upon the request of my U.S. client. She wanted the vinegar raw (unpasteurized), with lots of sediments and mother-of-vinegars floating inside the bottle. According to her, it’s one way of showing her clients that the vinegar is organic and authentically natural. It was actually a friend from U.P., Dr. Labadan, who suggested that I coin it “Virgin” because it is really very pure in its natural state.

    We have another variant though which is similar to the Virgin, i.e., the Classic,
    which has lesser sediments, although, no amount of filtration will make the
    sediments disappear because that is the natural characteristic of organic and
    natural vinegars. However, should we want to “clear” the sediments, we could
    use a “cloudifier”, but we have never used it nor intend to use it because it has
    some chemical properties which will alter the organic state of the vinegar.

    4. To justify my claim in my labels that my vinegar contains vitamins and minerals, I had it tested by two BFAD-recognized laboratories (SGS and Food Development Center) and the chemical analyses both show that it contains Beta-carotene, a high degree of Potassium, Calcium, Iron, Phosphorous, Magnesium and Sodium. In this context, it is not only a “functional food” (foods that are nutritious and at the same time prevent diseases) but a “neutraceutical” (nutrient supplements that act like pharmaceuticals) as well.

    5. I would like to assure MasPinaSarap that making vinegar from coconut sap does not kill the coconut tree. In fact, most of the coconut trees in our farm where we obtain the sap bear fruits as well. This type could be likened to a very “prolific” woman, who bears a great number of children. Although, there are some trees that don’t bear fruits when the tree is used for tuba-gathering. But the moment, you stop gathering tuba, the coco fruits would emerge.

    6. With regard to Apicio’s comments, I would like to reassure him that my coco nectar vinegar is pure, naturally-fermented, 100% chemical-free, with zero additives and zero preservatives.

    7. On Marketman’s comments that he likes nipa vinegar, I have a friend from Bulacan, who produces natural nipa vinegars. I would like to invite you and other vinegar lovers to come to the Family Wellness Festival sponsored by the ABS-CBN/Bantay Kalikasan at the La Mesa Dam Ecopark from Nov. 12-13, 10am-10pm and you will see and taste your favorite sasa vinegar.

    For the sukang Iloko lover, I have another friend who makes it. You will also see/sample her sugarcane vinegar in the festival.

    I have another friend who makes sugar palm “kaong” vinegar and you will also
    have the chance to taste her vinegar there.

    For the freshly collected coco nectar health drink, which we call “tuba” which you found sweet, extremely delicious and thirst-quenching, I would like to inform you that based on a technical study made by the Philippine Coconut Authority (PCA), it contains 17 dominant amino acids, vitamins like Thiamin, Riboflavin, Niacin, Lysine (these are the very same vitamins that we buy in the drugstores) and very potent INOSITOL. This vitamin Inositol has cancer-fighting properties and helps prevent Alzheimer’s, according to two separate studies made by 2 doctors (you may surf the web on Inositol). In addition to this, according to Dr. Severino Magat of PCA, an adult can drink 1 glass and a child can drink 100ml of the non-alcoholic coconut sap daily as a health and energy drink.

    My comment is this: it’s your inherent right to choose whatever vinegar suits your palate. As a micro-entrepreneur, I am here taking a great risk, persevering and investing in something that would help lessen (I repeat lessen) people’s exposure to chemically-grown and chemically-processed foods. Organic food producers like me are here to give people a choice – whatever their preferences are – we could only hope that it would redound to their own personal benefits, particularly their health and wellbeing. We can say that, at least, we have tried to give them a healthy option and it’s up for people to make use of that option.

    It’s sad to say that more Filipinos turn their cheeks away on locally-produced organic vinegars. To them, buying apple cider vinegar or balsamic vinegar is a “status symbol”, they are not aware that our very own coco nectar vinegar contains more nutritive value than the imported vinegars.

    Thanks, Mr. Writer, for giving me the opportunity to say a mouthful. Organic food producers like me are like “tiny voices in the wilderness”, which needed to be heard and listened to once in a while.

    Linda R. Corsiga
    Owner/General Manager
    Sorsogon Foods Enterprises

    Nov 5, 2005 | 4:13 pm

  8. ajyoung says:

    Hello Linda, that was a helpful insight on locally produced vinegar. I think the reason why many Filipinos keep a distance from the native vinegar is perhaps most of it are fake like the ones they sell along the road on the way to the provinces.Ive been a victim of this soooo many times whenever i pass by along tagaytay on my way to Tali beach. The ones that they sell commercially in the supermarket are obviously chemically fermented. You can correct me on this since im not an expert on the matter. Anyhow, im quite excited to taste and purchase your native vinegar. Where can I buy Lola Conching’s products aside from the Lamesa Dam festival? More power to you Linda! :)

    Nov 5, 2005 | 6:52 pm

  9. Marketman says:


    Thanks for all those comments and detailed clarifications. I am sure the readers appreciate the added information on the vinegars… this website has as one of its objectives the desire to seek out interesting, delicious, authentic local producers and provedores. Will see if I can make the fair that you mention but I may be out of town that weekend. Best of luck in your commercial endeavors… please post where your vinegar is available for sale so readers can seek it out…

    Ajyoung, I think this vinegar is available in the market section of Market!Market! in Makati, near the rice vendor…

    Nov 6, 2005 | 7:17 am

  10. Linda R. Corsiga says:

    Hi ajyoung/Marketman. Thanks too for appreciating my mini lecture on my vinegars. Just one helpful tip: when you are using any organic vinegar, the best way to achieve its real taste is by shaking it well before using. Real organic and natural vinegars have this “thinning” characteristic. You will notice that as the vinegar ages the upper part of the bottle is very clear and color is winey and the sediments settle at the bottom. But when you shake it well, the sediments will blend with the liquid and the color will somewhat turn cloudy a little. If you happen to buy natural vinegars that do not undergo “thinning”, it’s not authentic. Be cautious though when you’re buying vinegars along the roads – a friend told me that some of them are laced with a substance like Elmer’s glue to make the water + acid = vinegar, cloudy to make it appear like natural vinegar but it’s really fake. If you buy my vinegars, you will see that the color is somewhat similar to wine already because they have been aged for almost a year. By the way, DOST certified that the minimum shelf life of my vinegars is one (1) year while BFAD waived the shelf life of my vinegars.

    Lola Conching coco nectar vinegars are available in the following outlets:

    OPTA One Stop Organic Shop, 69 Esteban Abada St., Loyola Heights, Q.C.
    OPTA One Stop Organic Shop, 21 Makaturing, Brgy. Manreza, Q.C.
    Full of Grace Organic’s Corner
    • Rustan’s Supermarket, EDSA Shangri-la
    • Gateway, Cubao
    • Waltermart, Cubao
    • Waltermart, Makati
    • Market! Market!, Fort Bonifacio
    • Landmark, Makati
    • Shopwise, Alabang (weekend market only)
    • Shopwise, Cubao (weekend market only)
    • Shopwise, Libis (weekend market only)

    Delifresh Organic Food & Wellness Restaurant (across Rustan’s , EDSA Shangri-la) – you may want to try its organically delicious/nutritious menu, prices absolutely affordable. It has its own Organic’s Corner with a wide range of organic and natural products that you could imagine. I am a minority shareholder here and I am helping promote it.
    Rizal Dairy Farm’s Green Shop, Market! Market!
    Leisure Farms’ Village Store, Lemery, Batangas
    Naturally Yours Organic Products, Unit F-10, Mezzanine Flr, Makati Cinema Square
    Organic Haven, 424 Rasver Bldg., E. Rodriguez Ave., Cubao, Q.C.
    Quickpick Mart, Don Antonio Heights, Q.C.
    K-Organics, Unit 4, 2nd Flr., 97 Maginhawa St., Teacher’s Village, U.P. Diliman
    Bora Budget Mart, Boracay
    CVC Supermarket, Caloocan City
    Wilderness Family Naturals, Minnesota, U.S.A. (www.wildernessfamilynaturals.com)

    I have recently forged an agreement with a distributor who will market my products in the big supermarket chains like SM, Rustan’s, Robinson’s, Cherry’s, Sta. Lucia and many more.

    So, you now have a wide array of stores to choose from. Try it – if you still prefer your favorite vinegars – no problem with me, you will still be buying from my competitor-friends, anyway. We just need people like you to patronize our own Philippine-made vinegars that are organic and natural of course. In the process, you will be helping not only micro-entrepreneurs like me but our workers and their families as well.

    Hope to see you at the Family Wellness Festival! Don’t miss it – it is a very enriching experience for you and your family and you will surely love the place – it’s a forest within a city.


    Nov 6, 2005 | 4:11 pm

  11. Malu Navarro says:

    I love to use vinegar for my “sawsawan” for inihaws such as fish and pork. When I was a little one, my granmother used to make vinegar from tuba and we really love the taste as compared with other brands. I’m still looking for the original and not fake vinegar from tuba. Is it already available in supermarkets?

    Nov 7, 2005 | 8:51 am

  12. Linda R. Corsiga says:

    Hi Malou!

    I posted earlier a list of my outlets – pls. take a peek. I have actually 6 variants: Classic; Spicy (with chili & ginger), this is ideal for “sawsawan” if you want it hot; Honey Vinegar (with raw wild honey), ideal for salad vinaigrette, dipping and drinking; Vinegar with native garlic; Vinegar with Lemon grass and the “Virgin” Vinegar which is the unpasteurized version with lots of sediment and mother-of-vinegar floating in the bottle. The Virgin and the Honey Vinegar are what we export to the U.S.

    Hope you will try “Lola Conching” Organic Coco Nectar Specialty Vinegars. It will give you a glimpse of your own Lola when you taste it.


    Nov 7, 2005 | 11:50 am

  13. chrissy says:

    (Out of topic but) I hope you didn’t pass up the Camalig pinangat on sale at the trade fair

    Nov 8, 2005 | 11:09 am

  14. Marketman says:

    chrissy, sorry, duhh, I don’t know what pinangat is?!?…

    Nov 8, 2005 | 1:01 pm

  15. chrissy says:

    Hmmmm it’s gabi leaves and gata… with a bit of internet research: Some filling wrapped in gabi leaves, tied into packets and simmered in gata (may or may not be spicy). Filling varies depending on location (ie. northern or southern Bicol; young gabi leaves, mature coconut, shrimp etc). Read up on it here: http://news.inq7.net/common/print.php?index=1&story_id=19149&site_id=28 They actually have a Pinangat Festival in Camalig, Albay.

    It’s sold in trade fairs bottled, canned or frozen. My flatmate’s from Legaspi City so we usually have a stash in our freezer. We just steam a pack for a meal. Yum!

    Nov 14, 2005 | 1:25 pm

  16. Eli says:

    Good points Mr. Marketman. Congratulations for your very informative site.

    Hi Linda!
    Your vinegar tastes yummy. My kids enjoy them alot (they sip 1 tsp straight after meal). Eversince, we only use natural vinegar from Tuba. We use it for cooking, cleaning, deodorizing the ref, CR our cars (try 1 cup, let it stay overnight locked in your car and you will have a neutral smell the morning after). Yes even as mouthwash!!! Now that it rains almost every day, you add 2 tsp of natural vinegar as final rinse. Viola no foul smell of your clothes even if they’re airdried (so, why use downY, LOL).

    Hi chrissy… Am from the land of pinangat. Camalig. Yes, pinangat has gone a long way already, but I still love the old and tranditional way of cooking it. (no fancy package) They use to cook it using earthen pots, lots of coco milk (1 nut per piece) relished with ginger, native garlic, sibulleno (small onions), lemon grass (tanglad), fresh shrimp (balaw from Pio duran) and kanduli fish or tuna and of course Siling Labuyo…

    Jan 4, 2006 | 9:44 am

  17. linda r. corsiga says:

    Hi Eli!

    Thanks a lot for appreciating my vinegar. My spirit soared when you said that even your kids “enjoy them a lot.” Most kids now are exposed to industrial vinegars and don’t appreciate the taste of natural vinegars. Have them try the Honey Vinegar – it’s yummier for drinking. It’s safe to sip/drink it because it’s 100% chemical-free. I do that myself after meals. You can drink 2 teaspoons straight or you put the mixture in a small glass, add 2 teaspoons of water, chill it and drink it after meals. It will lessen the fullness, especially if you just had a heavy meal.

    I haven’t tried it as car deodorizer – you gave me an idea. For laundry, I use it for white clothes that have already turned dirty white, I soak it in vinegar for about 2 days, rinse it, then wash it with soap and water and surely, you don’t need these commercial laundry soaps to restore the whiteness of your clothes.


    Jan 12, 2006 | 11:00 pm

  18. Jethro Jade says:

    Can I ask something about tuba? Does it contain vitamins and minerals?what about the fermented one? Can I have an anwer to this asap. coz we have a defense this coming monday and our thesis is all about tuba

    Feb 24, 2006 | 12:54 pm

  19. Marketman says:

    Jethro, I don’t know the answer to your question but if you contact Linda Corsiga who leaves comments above, she may be able to help.

    Feb 26, 2006 | 8:29 am

  20. arvind says:

    Am trying to contact Linda Corsiga as am interested to buy her vinegar but cannot find her e mail address anywhere. Anyone able to help ?

    Apr 22, 2006 | 7:41 pm

  21. Linda R. Corsiga says:

    Hi Arvind and Jethro!

    This is a much delayed response to your queries. My email address is sorsogonfoods@yahoo.com. Please feel free to get in touch.


    Jun 27, 2006 | 10:31 pm

  22. brenda says:

    Hi Linda,

    Is it available in Cebu? And btw, do you have a website? I’m a bicolana (Sta. Magdalena, Sorsogon) and love spicy vinegar. After reading your post here I really would love to try Lola Conching’s. Are they available in SM or Robinsons in Cebu?

    Jul 26, 2007 | 6:02 am

  23. N.Muthukkkannan says:

    Respected sir

    i would like to know the preparation procedure for coconut based vinegar , if pssible please send it to my address.

    Senior research fellow
    Dr.Mahalingam college of engineering and technology
    Pollachi -642003.
    Coimbatore district, tamilnadu, southIndia.
    Mobile: 9944521945

    Jul 27, 2007 | 8:47 pm

  24. Mon Janier says:

    I am from mindanao I an available volume at least 5,000 lietrs per week of raw coco nectar vinegar including nipa also. Please help me I am a supplier and I am looking for a manufacturing company to buy my raw goods. My mobile No.09216479131

    Sep 9, 2007 | 3:49 pm

  25. Tony Lim says:

    My dear friend Dr. Ann Inez Gironella e-mailed me the link to your website since we were discussing vinegar and tuba. The explanation and discussions were very informative and was futher illuminated by Ms. Linda Corsiga. Since we, I mean, my family are very mindful of what we eat, we always try to buy organic or no-pesticides, hormones, etc. food.

    But my comment is more general. It is my observation that there is still the tendency to put additives or colorings in food when the natural or virgin state is not only safer but healthier. Like bagoong, why is it neccessary to put red food coloring? Then, there is the matter of quality control and fidelity to the true ingredients. Since we moved to the US, almost 30 years ago now, I have observed that there are more goods coming from Thailand — and now, Vietnam, which could have come from the Philippines like canned coconut milk, pure unadulterated patis, white and brown rice. Why is this the case? Inasmuch as we want to buy Philippine-produced goods, the scarcity more often leaves us no choice.

    Thank you.

    Dec 11, 2007 | 1:09 pm

  26. Marketman says:

    Tony, I would agree with many of your comments regarding our basic ingredients. I think one variable is the incredible poverty that affects the majority of the population. Insufficient incomes means looking for the cheapest possible alternatives. And I personally feel that quality if often overlooked. As much as we all say we EAT constantly in the Philippines, we aren’t necessarily eating the finest stuff. I think there are certainly exceptions, but on the whole, I suspect the average quality of foodstuffs is certainly declining…

    Dec 11, 2007 | 5:15 pm

  27. Ann Gironella says:

    By chance, I came to visit your website as I was looking for information about coconut vinegar. I would like to say that this is one website from home (the Phil) with quality information. I learned quite a lot about our local vinegars from Linda’s explanation. It also dispelled a long held myth that tuba is not for usual consumption because it is “nakakalasing”. On the contrary, it is a healthy drink based on Linda’s information (by the way, is your reference, Dr. Labadan from UPLB?).

    I have two questions: (1) Why was Linda’s vinegar called “Aling Conching’s” and not “Aling Linda’s” vinegar, and (2) Do you export Aling Conching’s vinegar to the USA? If yes, where can one buy it? Can it be ordered online?

    Like you, I too, care for our health and our environment. And so I say, thank you and more power to you!

    Dec 12, 2007 | 5:18 am

  28. GOwin says:

    If you’re Tagalog, Tuba, or toddy refers to the fresh, raw, unfermented coconut sap. Tuba is the raw material for Lambanog – the alcoholic drink from fermented toddy. Mind you, it only takes a few hours for fermentation to start taking place, probably the reason why many people equate lambanog with tuba. If lambanog is let to ferment longer (4-6 weeks minimum), it turns to tasty vinegar. Longer fermentation is not unusual, which brings out the natural flavor of vinegar.

    I wonder if anyone is starting to produce balsamic-like vinegar from coconut? Balsamic vinegar is fermented for a long time (minimum of 12, the most expensive ones at 25).

    In Visayas and Mindanao, I don’t think there’s a distinction between the Tagalog’s tuba and lambanog – they’re both referred to as tuba.

    Meron pa palang “bahalina” which is often touted as coconut wine. By the way, the lambanog is also marketed as coconut vodka by some producers.

    It’s probably “Conching” because it’s Ms. Corsiga’s mother’s name.

    Jan 5, 2008 | 2:03 pm

  29. Jush says:


    I am living in Cebu and i have would like to do business. I could supply high quality “tunggog” or mangrove tanbarks. Its an ingredient used and mix to make tuba. i also could supply “bakhaw”, also an ingredient but not so popular or used. pls contact me in my emial address. redtanbark@yahoo.com tnx!=P

    Jan 11, 2008 | 4:44 pm

  30. Linda R. Corsiga says:

    Hi Anne!

    Here are my answers to your questions:

    1. The brand name of my vinegar is “Lola Conching”, named after my Mom, who started the business in the “50s. She stopped making it in the early ’70s. When I retired from the World Bank, my husband suggested that I continue my mother’s business. I also named it after her because it was my humble way of paying tribute to the “best mother” in the world.

    2. Yes, it is available in the U.S. Please visit the website of wildernessfamilynaturals.com. They sell online.

    Thank you for your interest in the coconut vinegar.

    Jan 23, 2008 | 9:24 am

  31. marlyn says:

    Hi Linda,

    Pardon me for disagreeing with your observation that only the vinegars which have “thinning” characteristic are authentic. I have been developing organic vinegar from nipa for two months now and have produced a vinegar which is a bit turbid (not milky) and doesn’t “thin” but is 100% organic and natural. Maybe the “thinning” characteristic is only applicable to coco vinegar but I’m not sure though.

    However, I appreciate your resolve to provide Filipinos with organic and natural products thus helping the employees and their families. Like you, I also like to help the nipa sap gatherers in Butuan, my hometown. Thus, I am currently pursuing this endeavor. I am a neophyte in this industry though ( I still haven’t registered my product yet) so I hope to learn valuable inputs from experts like you. Thank you.


    Apr 23, 2008 | 5:38 pm

  32. Domingo S. Cruz, Jr says:

    Dear Mam,

    I’m from the City of Mati, Province of Davao Oriental, the coconut capital. I’m very much interested to go into organic coco vinegar production to augment my monthly income and take advantage of abundant supply of coco toddy in our place. Can I request for a complete information on how to prepare an organic coco vinegar. Thank you for sharing to us your valuable insights. God Bless.

    May 22, 2008 | 2:27 pm

  33. Ernesto Pantua Jr. says:

    Dear MarketMan,

    Thanks for this very informative column and interactions from your readers in support to our country’s COCONUT VINEGAR produced by farmers. Awarness, I believe is the key for more market opportunities to our local farmer entreprenuers. We too produce Organic Coconut Vinegar, plain and spiced here in Tupi, South Cotabato, distributed in Socsargen and Davao City.
    More power.

    Jun 7, 2008 | 9:37 pm

  34. Ricky Honorica says:

    Hi Ma’am Linda,
    How are you? I was so amaze that you publish your product on line and i was so proud that you manufactures a native coco vinegar. I’am from Cagayan de Oro City my wife is from Tagoloan Misamis Oriental we also produce a local made, all organic pure native sukang sawsawan, using a coconut vinegar and at present we supply our product to a local SUPERMARKET (ORORAMA CHAIN OF STORE) which also base here in Cagayan de Oro City. But it was TAGGED by the said superstore to ORORAMA SAVING which will directly compit big companies who produce syntetic vinegar which according to them its from sugarcane, but its not. At present we produce,

    ORGANIC SPICE SUKA (350 ML and 500ML)

    thank you and more power to you

    Sep 4, 2008 | 7:27 pm

  35. Coco Sugar says:

    A note about tungog/tangal/bakhaw. The ground mangrove bark are rich in tannins which help prevent the onset of fermentation. In other countries, they use jackfruit bark or mangosteen skins.

    These ground mangrove barks are from a specie locally known as bakhawan. Mangroves play several imporant roles in our ecosystem. Other than protect shorelines and acting as filters, they are also the nurseries for baby fishes and sea creatures.

    Once a bakhawan bole is stripped of it’s bark, it will kill the tree. It’s actually illegal to harvest bakhawan in the Philippines so one should wonder where these stuff are taken from.

    No matter where they’re taken, it’s not a good idea to continue this unsustainable practice.

    Nov 11, 2008 | 10:00 pm

  36. DAVID ELI TECKU says:

    I need a comprehensive process for the production of coconut vinegar. though i have a little information on the general production, it seems it is inadequate.

    Nov 17, 2008 | 1:25 pm

  37. leahvi says:

    pano po naging organic ung vinegar?


    Jan 6, 2009 | 3:49 pm

  38. Aju Baby says:

    Could you please give the production technic and machinery for the production of coconut water vinegar contains 10% acdity
    With Regards
    Aju Baby

    Jan 11, 2009 | 2:51 pm

  39. Engr. Pastor B. Tinaya says:

    To Mrs. Corsiga: Maam,I appreciate that youve discussed very important informations about coconut vinegar. I am also a coco vinegar producer from the province of Leyte , carrying the brand name “NoggiN” (Sukang Leyte) Pure Coco Sap Vinegar. I am a new player in the industry having started the business in 2007. Ive tasted cane/nipa vinegars, like the sukang iloko and paombong but compared to coco vinegar , I will go for coco vinegar . of course, this is my product. This is even much better than those vinegars from abroad, like the apple cider and the figaro. I am a DOST SET-UP beneficiary, and the ASEC of DOST-ITDI, Asec Yorobe , who has visited my place 2 times already, can attest that coco vinegars are quality vinegars. I look forward to tasting Lola Conching in the near future and hope you will too with “NoggiN”. If someone out there wants to try
    “NoggiN”, Its now available at CVC supermarket in Caloocan City, Island City Mall in Tagbilaran City in Bohol, Colonnade Supermarket in Cebu City, and in Tacloban City, it is available at Asia Trading, Kokoys Grocery, God Send Grocery, Highway Commercial, EVRMC Canteen, Hi-Tech Pharmacy, Fisher King. Its also being used by many known restaurants in the City. For particulars you can contact me at 09166661212,(053)3327852, 3327843 and 3278721.RE-mail me at noggin_pinoy@yahoo.com

    For Aju Baby, Domingo Cruz & David Eli Tecku : visit DOST- ITDI or contact Engr. Bert Ambagan at 09208438757. He can help you with your problem if you want to start a vinegar production business.

    Feb 21, 2009 | 9:52 pm

  40. cristina says:

    Hi. I am from Cebu and have just started to sell pure coconut vinegar. Our farm in Bae, Sibonga, Cebu produces coconuts and bananas. The information I got from this website helped me a lot. I will contact Mam Linda also for some questions. Thank you so much.

    Apr 25, 2009 | 8:11 am

  41. patricia says:

    Ang hirap maghanap ng native food satin I stumbled in this website looking for the original native sukang tuba dinayo ko pa talaga ito from New York para mamili ng QUALITY PRODUCTS sa atin

    And agree that most of the products hindi pinapansin ang quality nakakalungkot

    Sa nakita ko fron working as a strategy consultant abroad dapat asikasuhin ang quality para umasenso otherwise bakit bibili ng cheap or dangerous products, unless hindi alam ng mga tao

    So sa pag unlad ng kaalaman only the good products and good workers ang aasenso

    Hindi pwede ang pwede na mentality

    May 13, 2009 | 3:21 am

  42. Jane Paez says:

    Hi Ma’am Linda, I am an avid coconut vinegar lover. For my entire life i rarely taste other kinds of vinegar but coconut. I am Jane an HR practitioner and is currently enrolled in an MBA course at UP. Can i have an interview with you as my entrepreneur profile study for one of my classes at UP?

    Thank you so much in advance.


    Sep 13, 2009 | 2:15 pm


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