Harvesting Kaong Sap Getting More Sophisticated

An interesting sight. Many people passing by cannot resist to look at it and wonder. A gallon of mineral drinking water is fixed on kaong tree and a portable aluminum stair is resting peacefully on the other side.

ladder mineral water kaong tree

What!?

I think it is a sophisticated way to collect kaong sap. Sap for making wine, vinegar, sugar and lambanog.

The mineral water container is supported by a wooden platform firmly attached to large trunk. Combination of polyethylene tube and pvc pipe connects the cut flower stalk to container.

collecting kaong sap modern way

The collection chamber is equipped with two small pvc water pipes. One pipe on bottom, a mean to get collected sap. The other pipe is connected to upper side. I think it is an overflow mechanism.

Advantages?

The tube connecting the stalk and collection chamber prevents any foreign matter entry resulting to cleaner sap. Provides a partial anaerobic conditions thus delaying rapid fermentation.

Getting the collected sap via drain pipe is easy. Turn the knob open and the contents flow to another container. Also, prevents contamination due to human error.

The large collection chamber. I think it is too large. It is not going to be almost full between collections. Unless the harvester do collection every two days or the variety is a good sap producer. However, larger is still better than medium down to too small.

The upper overflow pipe. In case the above paragraph is true, excess sap will fall to ground (tuba for the mother nature) and prevents damage to collection tube.

Nice idea, I supposed. Hope it really results to a better quality kaong sap and products. And be disseminated to help uplift the livelihood of kaong farmers.

The setup is part of Dr. Jun Lapitan’s kaong project, Cavite State University.

The Difference Between Tuba and Lambanog

The tuba, a popular alcoholic drink of Leyte was featured on Jessica Soho recently. It is a reddish wine from coconut sap. Frankly, the tuba I know is the cloudy fresh coconut sap with a mixture of sweet and alcoholic taste. It only last for few hours cause the fermentation of sugar to alcohol and of alcohol to vinegar are fast. Anyway, their version is reddish brown and has a stable shelf life. wine in glass

The well known lambanog also came from coconut sap but it does not mean that they are the same. They are both alcoholic beverages but undergo different processes.

After sap collection, the sap is added with barok wood which will give the characteristic reddish color. Stored in cool room temperature to allow natural fermentation. High storage temperature will probably cause spoilage, turning to vinegar.

Tuba comes in two variations, the bahal and bahalina. Bahal is fermented and aged for one to six months while bahalina is aged for over six months and has higher alcohol content.

On the other hand, lambanog is colorless. Flavor variations are created by soaking food of choice like bubble gum, grape and langka. After sap collection, the sap is stored in cool room temperature to allow natural fermentation, about a day or two. Then the fermented sap is passed through a large distilling apparatus. See lambanog.

The Tuba of Leyte is somewhat similar to toddy. See Making Coconut / Kaong Toddy.