COCONUT VINEGAR 100% Pure Organic

Product Description

It is an organic vinegar, made in a traditional way, handed down generation to generation. It undergoes the natural process of fermentation, with no preservatives or chemicals added. It is made from 100% coconut sap. It is by double fermentation method. The first is the alcoholic stage which takes place from the day of harvest  up to 75 days. The second stage is the acetous where the solutions starts to become sour. As it undergoes further fermentation the solution is then called vinegar.

The NATURAL COCONUTVINEGARis unique in many ways. It is high in medicinal and curative value, as a result of research and studies conducted by expert on plants and their benefits to mankind. It is unique vinegar that goes far beyond the common and ordinary vinegar.

The Harvest

Sap collection starts when the rainy season stops. This is also the time when coconut trees bear flowers. The buds elongated in shapes are slowly and carefully trained to bow using ties. This is to position the bud similar to a pitcher pouring its contents to a glass.. These buds are not allowed to open to bear fruits by applying two clamps, one in the middle portion and another at the distal end. When buds are completely bowed, it is then ready for trimming, which is done daily in the morning and in the afternoon. The purpose of trimming is to remove the outermost end which constantly dries up. Removal of the dried portion will give way for the sap to drip. A 14 inches long container made of bamboo is securely placed to catch the dripping sap

Uses of Vinegar

Found to be the most effective for individuals suffering from the following:

         Hypertension                               Arthritis

         Itchiness                                      Sinusitis

         Rheumatism                                 Runny nose

         Insect Bites                                  Colds

         Burns                                          Cough

         Anti aging                                    Tonsillitis

History

          In the year 1974, my mother gave me a container full of coconut sap, known to us as “tuba.”, harvested from our coconut farm in Sitio Sudlon Adela, Rizal Occ. Mindoro. The said tuba was left unattended, the reason why it was not given attention was that no body drinks tuba in the family, I didn’t know what to do with it.

          After more than a year, a clean-up of the stock room let to the discovery of the stored coconut sap. It had undergone complete fermentation process. The taste and smell was superb so I started producing vinegar and the marketing was satisfactory.

         In the year 2003, the Phil. Coconut Authority provincial manager, Benjamin Combalizer, took time visiting my farm. After a year, the Regional Director of Region IV-B Dennis Calub, made an unexpected visit in search of the most outstanding coconut farmer for their coco week celebration. After a thorough evaluation I was nominated as outstanding farmer of the region.

          On August 24, 2005; I was given a National Award, the Product Processor and Innovator Award for Coco Sap Vinegar and in the same event was given a special recognition award as coconut farmer 2005 in connection with the PCA Coco Week Celebration.

Researched and documented by:

 Ms. Pacita Arca Ortega BSN  R.N.

   0302 Bonifacio St. San Jose,

 Occidental Mindoro

Shipping Not Included

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