Comments on: Sukang Tuba / Coconut Sap Vinegar

By: Linda R. Corsiga

Linda R. Corsiga — Sat, 13 Feb 2010 11:39:22 +0000

Marketman, you featured my coconut nectar vinegar a few years back with the old label. You may want to visit my website (www.sorsogonfoods.com) so you can have a look at my other variants.

By: Linda R. Corsiga

Linda R. Corsiga — Sat, 13 Feb 2010 11:35:35 +0000

Ms. Malou, you may want to visit my website (www.sorsogonfoods.com) for your information. Should you need more insights, please feel free to email me at sorsogonfoods@yahoo.com.

By: malou

malou — Wed, 10 Feb 2010 12:28:17 +0000

I love the lecture of Ms. Linda. I hope we can get some insights from her. We just started to venture into vinegar business with my sister*

By: mary ann mendezabal

mary ann mendezabal — Wed, 10 Feb 2010 12:05:29 +0000

Last December 2009,when we have our vacation in our province, our family was thinking for a good business idea for this year. One of my officemate asked me a favor to bring sukang tuba when i get back in Manila because she was once tasted our homemade spicy vinegar and find it “masarap;-)”

My sister and I started to use the recipe of Sukang Tuba from our lola way back in Romblon. So we decided to make spicy coconut vinegar using the said old recipe. We called it ” PAIG”- which means strong taste tuba!It is naturally extracted from the coconut sap added with different kinds of spices.

We are just starting to introduce PAIG to our circle of friends and colleagues. If anyone interested to buy, you can try our PAIG at a very affordable price. You may contact us at 09089763228 (malou) / 09083098409 (menn) or you may email us at menn_08@yahoo.com/marilou_mendezabal@yahoo.com.for more details.

-godspeed for all those who started their business-

By: Marketman

Marketman — Sun, 10 Jan 2010 06:45:33 +0000

Phil, I do have another post on native vinegar, here, that has the mother floating in it. The mother looks like translucent coconut meat, or for lack of a better comparison, slightly opaque snot. I am not a vinegar expert, but from what I understand the vinegar eels are typically in all-organic, NON-PASTEURIZED vinegars, and though a gross thought, the eels actually help to make the vinegar and add flavor...

By: Phil

Phil — Sun, 10 Jan 2010 00:20:56 +0000

I need a little help. I have some wine vinegar going and I don’t understand the difference betwwen the vinegar eels and the floating Mother. Some say that the wisps of goo floating in the vinegar is the Mother, and others, the floating “skin” on top.Those that talk of eels are feeding them to fish. Hmmm.

Thanks.

Phil

By: honed

honed — Tue, 27 Oct 2009 08:11:13 +0000

Wow this is really great! glad i found this kind of site… I learned something and dagdag knowledge and knowledge is power hahahha :) My father in law is making this kind of vinegar no other ingredients added it’s all in natural process. Thanks MM. By the way baka gusto nyo magbili ng coco sap vinegar

just contact me cell 09056595681 / 09107673751. email to honedbuttons@gmail.com.

Just want to help my father in law and let the world know that we have quality and one of the best coco sap vinegar. we have also coco sugar good for diabetic person.

By: Flora Perez

Flora Perez — Mon, 23 Mar 2009 20:55:23 +0000

My pare gave me a bottle of this product and my husband and I will love to know where we can find it besides in Barstowe California. We are in Killeen Texas, hope u can help us cuz we really love the taste is perfect and thats how my dad does his from the coconut,anyway I am from Guam.

By: lydo

lydo — Mon, 19 Jan 2009 04:15:01 +0000

where did u get ur supply? n how much per galloon? email me lydo_pnp@yahoo.com

By: Engr. P. B. Tinaya

Engr. P. B. Tinaya — Mon, 15 Dec 2008 03:59:38 +0000

Talking about coco sap vinegar is a very interesting one, especially its relation to tuba.
I am an Organic Vinegar producer here in Leyte(Tabontabon, Leyte in particular) with the brand name NoggiN (Sukang Leyte) Pure Coco Sap Vinegar.
The difference between a Tuba(red wine) and a Vinegar is that the former is a coco sap mixed with a bark( called barok/tungog here in Leyte), while the latter is purely a coco sap that is left to ferment like what was seen in the picture.
The vinegar that is left to ferment without the aid of a new technology, like tester is most likely to harm the user.
One, its acidity is not in conformity with BFAD regulations and could go as high as 10% acidity which is harmful to the body.
It will also cause many stomach diseases as mentioned above and the worst can damage the liver.
That is why almost all commercial vinegars have the acidity of 4.5%.
This time people are more wiser in choosing products and tends to go ORGANIC to do away with preservatives.
NoggiN(Sukang Leyte) Pure Coco Sap Vinegar, was recognized by the Bu. of Domestic Trade- Makati City, Phils., as one of over 500 SME’s all over the Philippines to have passed the screening of participants for inclusio to the PHIL. FOOD PRODUCT CATALOGUE, and One among the 5 vinegars included.
If anyone is interested to try my organic vinegar, its now available at Island City Mall in Bohol, Collonade Supermarket in Cebu City, CVC Supermarket in Caloocan City(Next week) and if you are a Leyteno, its readily available at Asia Trading, Highway Comml, Hi Tech Grocery, God Send Grocery and many more( all in Tacloban City).
And if anyone is to know more about the product call me at Tel. (053) 332-7852/7843, Cell 09166661212. Try and experience the “SARAP Asim to the end” vinegar.