They drink a lot of these because of its effects that can make them high or drunk and makes them forget their problems. Not only problematic people do these, but also those people who want to have fun, not knowing the effects that will happen to some parts of their body of drinking too much of it. Too much intake of these liquors can cause kidney cancer which makes it more expensive when it comes to treatment. This illness won’t happen if they choose the right liquor to drink. In Visas, Wary people, who live in Samara-Letter have their own product called Tuba or in English, Coconut Red Wine.
It’s much cheaper than the there branded liquors because it’s easily made and local, but, it gives health benefits to the drinker and can also make a person drunk and healthy. Tuba is among the best wines in the world which provides multiple wine benefits that our body can get. They also have this tradition in Visas wherein Warranty’s used to drink Tuba every Sunday as a reward to their hard work during weekdays. They call it Domingo. In Luzon, it is known as Lambing but in Visas, it is known as Tuba, Ball or Balling and the only thing which makes the two of them different is the color and the mixture.
In the Visas region, particularly in Letter and Samara, the Tuba is called Coconut Red Wine because of its color; it is red in color because it is mixed with Bark (a Mangrove tree that is reddish in color). On the other hand, the Tuba in Luzon is called Coconut Vodka and it is Just a pure sap and no Bark mixed in it and is almost colorless and sometimes milky white in color. Wars are producing a lot of good quality tuba, ball, and balling. Tuba or Coconut Wine has been in the lives of many Filipinos for a long-time now. It has been drunk by their ancestors before the Spaniards came.
Today, we have indulged ourselves in the internationally acclaimed liquors like gins, vodkas, rums and the popular beer. This, however, depends if one can stomach such liquid into going all- out overnight but, most people say, “drink moderately’. But if every person who drinks liquors would try the different aroma and taste of Tuba, which would certainly give a new flavor to a person’s next-day hangover, they will love this different kind of drink. But it’s the local flavor that counts and it certainly gives an old-school taste in today’s modern Samara-Letter.
But what is more interesting is the fact that this Tuba is to Just like other liquors because this has an extra-ordinary power which can help people in many ways. This is the reason why the researchers got curious about Tuba. The secret behind this; why is this still admired by others aside from the fact that this is already a new age in the society. To help not only the business persons, but as well as the economy of the country, this is being exported into other countries. So who would say that this is Just a simple drink that doesn’t have any benefits at all aside from giving happiness to every person that drink this?
Be admired and be amazed by the spirit of the Wary heritage of Tuba. STATEMENT OF THE PROBLEM The research aims to answer the following questions which are also the main focus of this research: 1. What is the process of making tuba? 2. What is the reason why it still exists and patronized by others?
Sagging(scythe) – the knife used by a Management to cut the coconut flower. Sap – The nectar that comes out when you cut an inflorescence or unopened coconut lower. Bark – In Letter, it is the bark of a tree that is reddish-tan in color. According to Wisped it comes from a red Allan tan bark tree, a kind of red mangrove tree. In other parts of Visas they called it Tuning tree, a mangrove believed to be the best bark. Another is Bake , also a mangrove tree. This is used for coolant and preservative as it offset fermentation.
Paso- a small and short bamboo tube with a diameter enough to fit the size of the bud, also called song in the western part of Letter. Domingo- a tradition in Visas wherein Warranty’s used to drink Tuba every Sunday as a reward to their hard work during weekdays. SCOPE AND LIMITATIONS The research focuses on the study about the Tuba or Coconut Red Wine and do not covers on other type of Filipino wine. The study is only limited on the places within Samara and Letter because these are the nearest places from the place of study, the Saint Paul School of Business and Law.
The research only aims to know the information that can answer the questions stated in the Statement of the Problem. REVIEW OF RELATED LITERATURE Coconut Red Wine is a traditional Philippine wine came from the coconut tree. Another type of drink we can get from coconut is “Lambing” or coconut vodka and is merely known in the part of Luzon. The tuba and lambing is closely related. They only differ in mixture and color. A study about lambing made by TED Case Studies dated on 2005 entitled Lambing: A Philippine drink.
It covers the process of making the alcoholic beverage,Lambing which is known for its potency. It is primarily produced in Guenon Province of the Philippines,or about 143 km southeast of Manila. It focuses on Cultural Relevance, Government Involvement, Environmental Impact, and Market Penetration and Potential. The only thing it differs from our research is that our research is limited only in Region 8 , particularly in Samara-Letter. And our research discusses about the process in making Tuba and other related features about it.
On the other hand, they are similar in such a way that the both researchers studied about the liquors that can we get from Coconut Sap. BODY The process of making tuba starts when the tuba gatherer called “management” climbs a coconut tree. While on top the coconut tree, he would sit on the base of palm’s frond and looks for a newly sprouting bud of bunch of coconut flower that is till completely encased in its taking (green pod). The bud of coconut fruit (inflorescence) is lopped off by slicing its very tip using a razor-sharp sagging (scythe) to cause the sap to ooze out from the bud.
The stalk of the wounded bud is then pushed down to force it to bend and to position its tip to point downward making it easy to collect the dripping Juice as it drips. A container called Paso (small and short bamboo tube with a diameter enough to fit the size of the bud, also called song in the western part of Letter) is then attached by inserting the wounded tip of the bud not the mouth of Paso and sealed by wrapping around a sheath of giant (coconut sheath) and tying it securely with lapis (strips from coconut frond’s bark or strip of rattan).
This is done to prevent the rainwater from contaminating with the collected sap if the rain comes. With the availability of plastic cellophane and synthetic straw string, giant and lapis are sometimes no longer used as wrapper and binder. Paso is then left hanging on the tip of the bud for the whole day to collect the slowly dripping sap. The management would climb down and proceed to another coconut tree to do the same routine. The management (tuba gatherer) lops off the bud of coconut fruit (inflorescence) using a razor-sharp sagging (scythe).
Refreshing the wound will assure continuous oozing of sap from the bud. By afternoon, the management would climb back to gather the Juice collected in the Paso and pour it into the hangout or Kuwait (big bamboo pole container) brought along by the management which he hung behind his shoulder (a wooden hook that fits the shoulder is attached on it, making it easy to carry up and down in the tree). The emptied Paso is then cleaned using a potholing (bamboo plunger, also called Paton r pate in Along) that would scrape off the sediments left behind and the assorted kinds of insects that came into it.
The waste is thrown out by tapping the potholing on the frond of coconut palm. Then the tip of the bud is sliced off again to reopen the wound so that the coconut Juice would continue to ooze out. This is necessary because an old wound retards the oozing out of sap from the bud. The Paso is placed back on the tip of the bud before the management would climb down. Everyday thereafter, the management routinely tend to the same coconut bud until bout half of its length is totally sliced off and the bud’s taking (pod) would start to burst open and the beauty (tentacle-like stalks) inside are no longer tender.
When freshly gathered from the coconut tree, tuba is milky-white in color, tastes sweet, and effervescent (continuously producing tiny bubbles creating a cream-colored froth). This freshly gathered tuba, with no tuning in it, is said to be good for nursing mothers (as last resort). The unblended tuba will last only for one day as it immediately turns sour on the next day that eventually becomes Susann tuba on overall days more. If the freshly gathered tuba is mixed with tuning (a. . A. Bark), it tastes bitter-sweet and turns reddish-orange in color. If tuning is added as soon as possible, as if the Juice is still in the potholing or song, the coconut sap is immediately prevented from becoming sour, instead the tuning-blended Juice would ferment and would be aged over time to become ball or balling. A tuba that is freshly fermented with tuning and still effervescent is called bag-Eng data (a day- old or freshly gathered tuba).
After about 12 hours of fermentation, the effervescence tops and the coconut wine becomes ball (or liana in some other places), meaning the wine is a full pledge tuba. For the first 2 weeks, tuba is filtered by siphoning to decant it out from its storage, leaving behind the laws (sediments) that settles at the bottom of the container. After a month of fermentation, tuba is then called a Balling (aged coconut red wine) that is darker in color and tastes and smells like a fruit red wine. The longer it is stored the better it becomes.
Tuba must be stored under shade, better if not totally exposed to any form of light, that is why some tuba maker bury heir Jars of tuba in the ground or hide them inside the house and covered the Jars with black cloth to avoid the souring bacteria to subsist that causes the souring of tuba. The container must also be filled up to its brim, devoid of any air inside, and tightly sealed the opening to prevent the airborne souring bacteria from contaminating the coconut wine. A contaminated tuba will tastes sour and becomes vinegar called Susann tuba (coconut vinegar). Http://www. Letter- tourism. Attachable. Net/Letter-tuba/, 2013) Drinking coconut wine is good for the health; however extreme consumption of it may cause several health risks and is also gizzards. It is always important that you drink moderately. The following are only some of its health benefits: Promotes Longevity. Wine drinkers are observed to have a 34 percent lower mortality rate than beer drinkers. Reduces Heart Attack Risk. Moderate wine drinkers who suffer high blood pressure are 30 percent less likely to experience heart attacks than non-wine-drinkers.
Lowers Risk of Heart Disease. Red wine tannins contain proclamation, compounds commonly found in red wines which are good for the blood vessels and protect against heart disease. Reduces Risk of Type 2 Diabetes. Compared to nondrinkers, moderate wine drinkers are 30 percent less likely to develop type 2 diabetes. Lowers Risk of Stroke. People who consume moderate amount of alcohol are likely to experience of about 50 percent possibility drop from suffering a blood-clot related stroke. Cuts Risk of Cataracts.
Moderate drinkers are less likely to get cataracts than nondrinkers while those who consume wine are 43 percent less likely to develop cataracts than those mainly drinking beer. Cuts Risk of Colon Cancer. Moderate wine consumption cuts the risk of colon cancer by 45 percent. Slows Brain Decline. Brain functions dramatically decline on nondrinkers than on moderate wine drinkers. Gaining these wine benefits is particularly simple. All you need to do is choose the finest wine that suits your taste and surely gives the wine benefits mentioned above.
Eastern Visas has the premium wine from fresh coconut saps which is carefully processed to give you a delicious experience of its clear, smooth and unique taste. (http:// www. Vacationland. Com/, 2013) In Visas, there are at least three common ways of serving tuba: one is Signal, another is may chaser and the manly purr. “Tag” is that serving of tuba poured in the glass. ) Signal tuba is blended with lots of cola like coke, Pepsi and etc. It makes the wine very sweet and fruity to your palate and throat. The drinkers usually use this way when tuba has that Eskimos (Souris) taste so as to mask the taste.
This is also used when drinkers are not brave enough to savor the strong taste of good (not Souris) tuba. Another way is May chaser (a. K. A. Disinterest) tuba is also served with a chaser of cola or any sweet drink, such as Juice, chocolate drink, sweetened coffee, etc. The only difference is that the cola is not blended to Tuba. The chaser is immediately served after swigging tuba. They dare to savor first the true taste of tuba then iron out their squirming face with a chaser. And the last one is called Purr- from the Spanish word purr (meaning “pure”).
One has to swig a tag of pure tuba without sipping any chaser afterward. This will surely give you the truest meaning of saying “Ayah! ” to a drink. This is also considered the best way of drinking Tuba because in this way you will surely taste the original taste or the strong taste of Tuba. METHODOLOGY The topic about the most famous liquor in Samara-Letter came into the minds of the researchers. The study of the topic was more on interview and researching information from the internet and trig-media than on disseminating survey questionnaires.
The researchers interviewed Managements from different area of the region, namely from Bases, Tactical and Marabou to know the process of making tuba and their secrets behind its flavor or taste. The researchers went to Tactical City, Letter and interviewed suppliers/importers of Tuba to know their way of selling it also some of the small store owners of Tuba businesses. The rest of the information was gathered through reading the newspaper, listening to the news and surfing in the internet. And also through the information gathered, the researchers analyzed those data and organized the information taken up.
SUMMARY The researchers learned the process of making Tuba by interviewing the manufacturers of it called Management. Tuba came from a coconut tree and is made through a process of extracting the sap of an unopened coconut bud. It has a stinging sweet and bittersweet taste. The tip of the bud is lopped and the pale Juice allowed trickling into bamboo containers. A sturdy tree yields about a gallon of liquid daily. From coconut water, comes a syrup concentrate for tuba. Tuba is a sweet, fresh or mildly fermented sap taken from tapping the young expanded flowers of the coconut.
The researchers also learned the health benefits of drinking Tuba. It promotes longevity, reduces heart attack risk, lowers risk of heart disease, reduces risk of type 2 diabetes, lowers risk of stroke, cut risks of cataracts and cut risks of colon cancer. The Tuba still exist up to the present because of its uniqueness in terms of taste, aroma, and also of its price compared to other wine. And also it is considered as one of the beneficial wine in the world. The researchers also learned the three common ways of serving tuba, one is Signal, and another is my chaser and the manly purr.
The researchers successfully answered the question they were curious of. CONCLUSION The researchers concluded that tuba is preferable than other liquors because of the health benefits it gives to the drinker. The reason also why it still exist because of the cheap price and the benefit it gives to drinker, not only to the drinker, but also to the economy of the country through exports to other countries. The researchers also concluded that the process of making tuba is clean but hard to make because of the tall coconut trees that the managements climb every day Just to make it.
But, it’s worth it because it can help our country, not only our country, but also to the health of each person who drinks it making him/her healthier. RECOMMENDATION Based on the data gathered and the study conducted, the researchers recommend that the business persons engaged with the business on Tuba making, as well as to the government to continue exporting this kind of wine into other countries abroad o that this would be recognized by other people outside the country. And also, due to the continuous exportation of Tuba, the Philippines will be more famous and popular than it is today.
The researchers also recommend to other students who are graduate and undergraduate of business courses to engage in this type of business, the Tuba Making. Aside from the additional income that It can brought to themselves as well as to the country, it may also help the people who drink this to become healthier because of the benefits it can gives us. The researchers recommend also hat related researchers with regards to the topic should be conducted so that this type of Filipino heritage, the tuba should be more known in our country.