Burauen, officially the Municipality of Burauen, is a 1st class municipality in the province of Leyte, Philippines. According to the 2015 census, it has a population of 52,732 people.[3]
It is located in the central part of Leyte Island, bounded to the north by Dagami and Tabon-tabon, on the east by Julita, south by Lapaz and on the west by Albuera and Ormoc.
The name “Burauen” evolved from the word “burabod” which means “spring”. This is because Burauen is the fountainhead of several rivers: the big Daguitan and Marabong rivers, the Guinarona and Hibuga rivers that pass through several neighbouring towns, as well as several smaller ones. The legend behind the name speaks of a drought when several tributaries of these rivers dried up, forcing people to flock to a cluster of large springs in the town. The place was duly called “Buraburon” which according to Justice Norberto Lopez Romualdez Sr., is the “multiplicative construction of the word “haru” (spring), which indicates “abundance”. Over the years, the name “Buraburon” (“having many springs”) evolved into “Burawon” and finally into “Burawen”.
Clandestine diggings conducted by antique hunters and verified by National Museum archaeologists yielded valuable artifacts consisting of chinaware and jars. Some of the discoveries were Stone Age artifacts and implements. These antiques and artifacts were found on the plateaus of both sides of the Kag-oloolo Brook of Barangay Patag and Villa Aurora, which were about 16 kilometers south-west of the poblacion of Burauen. Similar artifacts were found in Barangay Paghudlan which is 12 kilometers from the Kag-oloolo. Earlier diggings on the south-western portion of the poblacion, and those in Barangays Tambuco and Armasen, revealed several precious antiques. With the extensive presence of these artifacts over the said areas, the past locations of prehistoric settlements in Burauen during are indicated.
Resorts
You want to relax for a weekend and erase all the stress that happened during the working days away from the busy streets of your city? Worry no more! These destinations will surely satisfy your vacation needs. But whether it is April or December, these places can also be visited anytime you want.
Camp Kawayan Resort, Burauen Leyte | Budget Travel Guide
CAMP KAWAYAN RESORT
Camp Kawayan is located in Balorinay, Burauen, Leyte, a well known destination for the people of Burauen. A lot of families and group of friends spend their holidays and Sundays at this resort. The name Camp Kawayan indicates the theme of the resort because most of their furniture’s and facilities are made from bamboo or kawayan in waray.
Check this place out specially to those who will visit Leyte and those who are already from Leyte. The place is unique and it has big swimming pool which the kids will love. I highly recommend this place for everyone who loves to swim.
How to get there:
From Tacloban City, you can ride a van going to Burauen. Fare is P100.
Entrance fee:
Adult – P80
CAMP KAWAYAN RESORT
When you enter the resort, the first thing you will see is a shop for swimming attires. You can rent some swimming outfits here if you forgot to bring yours. They also have some cottages that you can rent and they also have a regular table near the swimming pool. If you get hungry after you swim, they have a small store which has chips and drinks. They also have a restaurant facing the swimming pool.
The pool is wide and I love that they just have a swimming pool for adults on the left and for kids on the right. They are a bit strict when it comes to the pool rules so you better wear your swimming pool attire when you visit Camp Kawayan. A lot of families and different group of friends goes here.
Camp Kwayan is just a few minutes drive from El Montana Vista Resort, make sure to visit this resort too. They have a clean pool and relaxing place perfect for family and friends.
Night Swimming At The Camp Kawayan Resort In Burauen, Leyte
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| Camp Kawayan? So, asan po si Coach Bamboo? 😁 Wala po. Puro kawayan lang. |
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| This bridge goes over a fast-flowing irrigation system. |
Where the catfish at? Yep, there are huge catfishes inside that pond, the size of my baby’s arms or even bigger.
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| The cottages – also made of, guess what. 🙂 |
So obviously, the main attraction in this resort are the pools. There’s a huge one for adults which is about 6 feet deep at the center and maybe 4 or 5 feet deep at the sides. Thank God, or I’ll drown because I’m not much of a swimmer. I perused the slides several times, taking chlorinated water inside my nostrils each time. Oh well. Happy naman.
There are also two pools for the kiddies. One is 2 feet deep and the other one is just over a foot deep. There’s a barrier between each of the pools for safety.
I adore these little water fountains that sprout everywhere.
Cansiboy Spring Resort
About 30 minutes from the Burauen Town Center, another attraction is found in the heart of the mountain ranges of Cansiboy. It is owned and developed by a private Burawanon. One of its amenity is the swimming pool which water flows directly from mountains peak. Cottages are also available for your drinking and eating spree. This place is superb! I’m sure I’m gonna go back there! Entrance fee for adult and kids is 20 and 15 pesos, respectively.
Mahagnao Volcano National Park
Burauen, Leyte
A dormant volcano, an acidic and freshwater lake, hot springs, waterfalls, a diversity of flora and fauna, and a fresh and cool atmosphere — these are the wonders that abound the 635-hectare Mahagnao Volcano Natural Park. With its potential as eco-tourism destination, the area had been established in 1937 as a national park and proclaimed protected under the National Integrated Protected Areas System/(NIPAS) in 1997.
I cringed over the fact that in my entire life in Burauen, I’d never set foot on this town’s famous natural escapade.
“You are not really a Burawanon if you haven’t been to Mahagnao”. I hear some folks say and so when my brother and I were planning for our Saturday adventure, we chose Mahagnao as our destination.
We left town center at around 9:00 a.m. We traversed a seemingly unending series of bumpy roads and uphill climbs for an hour–the steep snaking path often sent us gasping. These obstacles, however were all worth it as we rolled along a lush panorama which we feasted on our eyes. The canopy was getting more breath-taking as we climbed higher. An occassional holler of some wild birds could be heard from a distance.
I forgot I was tired and damp. I just stood there, silence
The Magnificent Mahagnao
d by awe.
The Magnificent Mahagnao
Despite being acidic, grasses grow from the bottom of its floor.
The Real Survivors, The Hero Within
People in Leyte are resilient. They are moving on forward. They are grateful for the different type of help they received from organizations. They don’t just sit around and wait. They are back on their feet. They find a way to survive and support the needs of their family. The super typhoon Yolanda did not break them. They find strength from their love ones. They continue to hope that they will get through this despite the destruction they have been through. They press on, they find the hero in themselves.
To bring hope was a privilege. Thank you for my friends and family for their monetary and moral support. My family and friends are thankful that there are people from other part of the world who cares. They all have their piece of story to tell after the super storm.
My neighbor saw the roof of her brother’s house blown away, where they evacuated. She said, “I clasped my hands together, buckled my feet down on the floor, put my clasped hands to my chest and I said to myself, I am dead. When I opened my eyes, it was all bright and I can see the dark sky and there I realize I was alive; and I thank God. The wind stopped and it was the time when we (five families in that house) ran outside to find shelter to our neighbor’s house.” This woman got help from friends and family. She got her house fixed better that it was before. She continue to support herself and children by working as a babysitter.
An elderly husband, chose to separate from his wife who found a Bodega for his shelter. He chose to hide alone. He said, “I was really scared. I did not want to see my wife suffer. If she get hurt or anything worst than that, at least I am not there to witness and watch her suffering.” This elderly man never experienced a storm as extreme as Yolanda (Haiyan). They rebuilt their home from tins and woods that they salvaged from the road, and received a tarp for roofing. They continue to live and work at the farm.
They find many ways to provide for their family’s needs . You can see Sari-sari Store (popular in the Philippines) along side the road. They sell variety of food, snacks and drinks. Some sell liters of gasoline in high price. Those who have generator will make money from charging cellphones, P10 an hour. Those who are able to use their refrigerator, would sell ice. Those whose coconut farm are all ruined, will cut the trees and sell them for lumber. You can see a repair shop for power saw, and those who own one will make money from loaning it. Adults and children will pick up waste to recycle and make money out of it. Those who live in the farm will build a small shelter close to the road to sell vegetables and root crops. On market day, you can see people from neighboring towns bringing their goods to sell.
They are determined that they can make their lives better. It does not matter how long it takes to rebuild; and how things turned different from what they were used to.
They are hardworking. Some of them won’t hold back to share what they have. Such generosity. Such grace.
Straightening the old nails. Recycling. This saves them from spending to rebuild their home.
A group of men helping to clean up the school.
Fish vendors at the public market.
On behalf of my fellow Leytenos, thank you with all my heart and with God’s love for all your help.
Hopeful Children After The Storm
My daughter and I had a great vacation. It was not luxurious but a very humbling and inspiring one.
We were in Leyte, Philippines for 20 days. I think we had 4 or 5 beautiful sunny days. It rained everyday. It was a privilege for everybody when the rain subsided. Children were able to play outside, adults hang out with other adults, some of them have their rooster in their hands for a cock fighting in the street. Children enjoyed rolling/running old tires in the street as their toys. Life is celebrated and lived purely simple yet content.
Super typhoon Yolanda left people so saddened. They lost their homes, livelihood, and most of all their love ones. Each one of them have courageous spirit. I see God’s grace in them. Children were walking to school or packed in a tricycle. They are full of hope. The devastation of the storm did not stop them to go to school.
They huddle on their chairs inside a makeshift classroom. I did not hear a fuss. They did their work as they were expected to do. The grass inside the classroom did not bother them. Some chairs did not have a special “arm chair” that will allow them to work. Some will get off their seat, stoop from the ground and use the “seat part” of their chair to write.
At recess time, they swarmed around my daughter who was privileged to “set-in” the class as visitor. Children hesitantly asked questions. They probably wanted to make sure if this American girl’s favorite color is pink and if her favorite food is rice. Each one have a question to ask. My daughter shyly filled in their curiosity.
Some played outside. Boys were playing paper airplanes. They had so much fun. It was obvious of how they appreciate life and how they can make something great out of what they have – paper.
When they heard that they will be receiving school supply from UNICEF they were overjoyed. They find the plastic “ziploc-like” bag really cool. They figured it usable to cover their heads when it rains.
God is right there. His grace, his outpouring love and strength. They are moving on in good spirit. They find courage and hope in the Lord.
Let’s continue to pray for these children not just as survivors but conquerors of God’s Kingdom.
Burauen officials to develop Calor hot spring inside Mahagnao Volcano in Leyte
The local government here is eyeing a hot spring within a natural park as a new tourism destination in Eastern Visayas.
Burauen town tourism officer Carmela Corazon Crebillo said Friday they had drawn up plans to develop the Calor Hot Spring, but were awaiting further comments from concerned national government agencies.
The hot spring is inside the Mahagnao Volcano Natural Park, while the park is nestled on a 635-hectare forestland that surrounds the pristine Mahagnao Lake and has an elevation of 860 meters.
“We are ready to develop the destination with available funding and recent hiring of consultants to supervise the site development activities. We hope to complete the project within 2018,” Crebillo said.
The site development will use a P3-million budget for local eco-tourism.
Among the proposed tourism activities are sight-seeing, storytelling, educational tours, and nature trek.
The local tourism office will train community-based tour guides who will share stories of Mahagnao’s volcanic eruption and natural wonders in the area.
“They will talk about the history of Mahagnao, like when did the volcano last erupt and so on and so forth, so that when people leave the place, they will not just be awed by nature’s beauty, but will be full of information as well,” she added.
Mahagnao Volcano reportedly erupted in 1895, but no further details are available, according to the Global Volcanism Program.
Crebillo assured the public that the local government was concerned with preserving the hot spring’s natural beauty. Instead of putting concrete structures, the project will only use wood to build the view deck.
“No shed will be made to cover the view deck since the main goal of the site is for the tourists to appreciate the view of the place. In other words, it will be an open space with the hot spring and natural wonders around,” Crebillo told the Philippine News Agency (PNA).
To make the site more tourist-friendly, the local government will also improve the access pathway by piling up stones and wooden rails for more convenient climbing, not only for young hikers, but for senior citizens as well.
The development of the Calor hot spring is just the first step to fully develop the Mahagnao Volcano Natural Park into a top eco-tourism site in Eastern Visayas.
Proclaimed as a national park in 1937, the site is endowed with other natural attractions – a lake, falls, multi-colored mud, virgin forests, and lagoon.
Mahagnao is 18 km. away from the town center of Burauen. The town in central Leyte is about 50 km. from Tacloban City, the regional capital.
From Tacloban, where the airport is located, the site is one hour and 30 minutes by bus. At the town center, visitors without a 4×4 vehicle can hire a motorcycle to get to Mahagnao, passing through seven villages. (With reports from Madelene B. Perez, OJT/PNA)
El Montaña Vista Resort, Burauen Leyte
El Montaña Vista Resort is a newly built resort located in barangay Gamay, Burauen, Leyte. Just saw this resort on facebook, they just had their soft opening two days ago and because it was just a one hour drive from Tacloban City, we decided to go see the new resort.
It was my first time to go to Burauen so we had to search the exact location of the resort. We borrowed my father’s car and we decided to go there even if we didn’t have a clue where Burauen is. While driving, I sometimes stop and ask anyone I see for direction when I think I am lost. But luckily, we arrived at the resort on time.
As expected, the resort was still under construction, some of the table were still not fixed and there were no foods that are available in the area. But we went there to swim not to eat. The weather was not cooperating but we enjoyed the place and our quick swim in the resort.
Thank you to the owners who were so kind to let us swim even if we forgot to bring our swimming attires. Make sure to check this new resort and enjoy the view and the pool.
How to get there
From Tacloban City, you can ride a van going to Burauen. Fare is P50. Travel time is 1 hour.
Entrance fee
You can swim and enter the resort for a fee of P120 for adults and P80 for children. They will give you this after you pay for you to be able to enter the swimming pool area.
Swimming Pool
The weather was not that good but thankfully it didn’t rain when we arrive at the resort. The swimming pool was clean and cold. I wasn’t really going to swim but it was like the pool was calling me.
Pool hours: 8am-10pm
Swimming Pool Rules
If you are going to swim, be sure to bring your proper swimming attire. They are kinda strict when it comes to the swimming wear. You can also bring non cotton clothes if you don’t have the proper swimming attire.
Cottages
They have cottages for rent if you want to have your lunch or snacks here. They were still under construction when we went here so most of the cottages were still not available. But if you are reading this by now, I think everything is set up in El Montana Vista Resort so visit them now.
Gazebo – P1,200
Big Umbrella – P1,000
Tent – P800
Small Umbrella – P500
El Montaña Vista Resort Pictures
The Magnificent Mahagnao
Experience one of Burauen’s Natural Wonder through the serene water of Mahagnao Lake where tranquility meets spirituality.
Mahagnao Volcano Natural Park (MVNP) was established as a national park by virtue of Presidential Proclamation No. 187, on August 27, 1937. As a declared national park, it is one of the initial components of the National Integrated Protected Areas System (NIPAS) in Region VIII. The NIPAS Act of 1992, under Proclamation No. 1157, effectively confirmed Mahagnao Park as a protected area, enacted primarily to protect and preserve its outstanding natural and scenic features of national significance for scientific, educational, and recreational values.
MVNP covers a relatively large area of mid-mountain forest. It exhibits unique bio-physical features which include a scenic combination of andesitic volcano peaks with its adjoining three (3) lakes, an old dipterocarp forest, the best example of the remaining primary growth forest of the country today, covering more than half of the 635-hectares park area. It owns an extinct volcano with sulfuric fumaroles, hot springs and a riverine system that needs to be conserved and protected in their natural state.
The Park is endowed with rich biodiversity resources. It is home to a wide range of floral and faunal compositions. According to DENR RegionVIII, its floral composition is diversified and the varied species is a representative of all classes from herbs, shrubs, vines, palms, ferns, aerial and epiphytic plants and trees.
Burauen Leyte, A Beautiful Mountain Stream Resort
Pines Farm Resort is located 5km from Burauen Town Proper in the barangay Abuyogon. Coming from Burauin the turn off to the resort will be on your left hand side. It is a bit of a drive from Tacloban City but well worth it!
A Beautiful Mountain Setting
This resort is in a very natural and beautiful setting. The water coming off the mountain is rain runoff. There is no industry in this area that is polluting the atmosphere so the water you are swimming in is very clean. If you enjoy the outdoors and like a beautiful rain forest atmosphere then this resort can bring an enjoyable day
You will have to bring your foods and drink
For Filipinos and foreigners visiting the area this can be resolved. You may have to purchase an esky (chilli bin) fill with ice to keep drinks cold and preserve food. There are many places where you can buy pork and chicken that has been cooked on a rotisserie. In supermarkets there are salad bars with a reasonable selection. I mention this because if you are staying at a hotel, yes they can prepare food for you but it maybe for some on the expensive side.
Description
Virtually what we have is a significant mountain stream of cool running water. A number of pools have small dam walls but there is always a constant flow of water passing over. With the difference between the water temperature and ambient air temperature it feels quite cold until the body adapts. The top pool is very shallow at 450 mm in depth (18 inches) and ideal for young children
Yanda Resort
Located at Brgy. District 5 at the road on the way to La Paz, Yanda Resort is ideal for those who want to stay to so many people because the resort is just simply small and can accommodate few people only that will make sure you can relax.
Pines Cold Spring Resort
Located at Brgy. Abuyugon which takes a 10-minute ride from the town proper. If you want to escape the firing heat of the sun and experience a very, very cold feeling coming from the waters of these resorts, then surely this cold spring is your perfect destination. This place is just so perfect, the cold water, fresh air and great scenery to feel relaxed.
Rates:
Entrance Fee – Php 10.00
Cottages – Php 150.00-300.00
Other places that are recommended to visit
Cansiboy Burabod Spring Resort – Brgy. Cansiboy
Camasin Mountain Resort – Brgy. Abuyugon
El Montana Vista Resort – Brgy. Gamay
Burauen Comprehensive National High School
Founded in 1946 as Burauen National High School. In 1995, by the virtue of Republic Act No. 7997, the Burauen National High School was converted and changed the name into Burauen Comprehensive National High School.
Eastern Visayas State University-Burauen Campus
Founded in 1975 as Burauen Agro-Industrial School. The school was renamed three times before its present name as EVSU-Burauen Campus.
Burauen Public Market
Burauen Public Market exist to fulfill a public purpose, showcase a community’s unique character and culture while serving its everyday shopping needs.
This is where people connect to each other. The place where you can see happy people who works as a community and shows unity in their place. The place where you can find varieties of food and other products.
Our Lady of Immaculate Conception Parish
About Us
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Corner Sta. Ana and San Agustin St.Burauen6516 LeytePhilippines
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Delicacies
WHAT ARE THE DELICACIES OF BURAUEN?
Galletas de PatatasGalletas are square-shaped egg crackers with a shiny, yellow surface and characteristic up-turned corners. It’s known by names such as galletas de huevos (a direct translation of egg crackers), galletas de patatas (perhaps in reference to its bottom), and tengang daga. The galletas are a little bland, with a bit of an eggy flavor, but addicting especially the slightly browner ones. As one bites onto its crisp, tough edges, the cracker yields to a compact, chalky interior. Other brands of galletas are hollow and less chalky. Still, it’s a good idea to have a glass of water or soda on hand when you eat galletas to wash down the crumbs.
Bukayo
Local delicacy makers of Arado village in Burauen, Leyte have known the recipe to one of the most distinct, best-tasting coconut desserts in the Philippines for nearly half a century. Their best kept secret seemed to be set to stay that way – a secret – until things recently took a nutty, gastronomic turn. Bukayo really has a unique taste. The accolade of being the year’s most innovative is remarkable for the Arado Sweet Delicacies Producers’ Association, given that it had been following the same recipe since the 1960s. This time, however, connoisseurs at the OTOP national expo had their first bite and affirmed that Burauen’s particularly Arado’sbukayo was in a class of its own.
WHY IS THE BURAWANON’S CULTURE UNIQUE?
Burawanon’s culture is sole for a lot of reasons. One of these is that we, Burawanon’s really give importance to all occasions, whether it is special or not. Even though an occasion is not really meant to be celebrated, it is always our tradition that as long it is a celebration, we always prepare “something” for it. For instance, during the National Heroes’ Day. We don’t only celebrate the National Heroes’ Day by having some sort of a ceremony or program. But we also celebrate it by decorating our plaza with something that has a connection to the said occasion like putting the faces of our heroes. We also give them flowers, candles or anything which symbolizes them.
Though, we, Burawanons, are sometimes hot headed, we always get together when someone or somebody very important in our community die. We always give him or her some respect to show how grateful we are for all those deeds he or she had done and accomplish for the benefit of the citizens.
We, Burawanons, have also a big appetite. It is always our custom to prepare many foods whether there are occasions or not and we always go to church to plead our prayers and to show our reverence to our God Almighty.
Furthermore, the municipality officials always prepare a contest or pageant in some selected events especially during fiesta, like Mr. and Ms. Burauen etc. They always organize a parade and what’s the best part about the fiesta, is that the Mayor systematize a game at all times for everyone, young or adult are qualify.
In addition, Burawanons are not also known for having such hospitality but we’re also known for being inventors when it comes to cooking. We always made our own recipe of foods and desserts and we always win the admiration of the visitors through our own creativity in discovering new delicacies.
Brgy. Arado (Burauen) Delicacies
Burauen finally, and we could not really pinpoint where we were going hahaha! But we did find Barangay Arado as it is along the highway. I was the first to holler we were there when I saw an elementary school named Arado Elementary School so we started asking around. The first guy we asked was over-eager to make a sale. He did not listen well when our driver asked for the name Cheeryl, he just got really interested with the word “bukhayo” and asked us how many did we want to buy hehe. But the DTI officer got off and asked a lady who told us we were past the house, though she knew Cheeryl was not yet there.Learning about our purpose, she told us she might as well show us around one of the neighborhoods where a recent delicacy production was in progress, though not really bukayo, telling us Cheeryl might already arrive by the time we’re done here. We excitedly went for it, of course, so we followed her through the sides of some 5 or 6 houses to reach an open yard – backyard of one, front yard of another, at the same time the pathway to more houses inwards! Voila, we arrived at the area with a long table where some women and a few men were drinking at the same time playing cards. To the side is an open “building” where they were cooking one of their delicacies.
See these pictures:
Well yes, I know what you are thinking hehe… we all thought the same… and I even have a video of this “production process” that could make you folks in the metropolis cringe. You wanna hear more? Ah, just right beside this were the residents’ “pet pigs” hehe. A pig sty if you want me to be blunt about it.
Anyway, the “environment” not withstanding, I did get interested watching them and learning a thing or two about this product and their production processes. This thing they were making is called “calamay” (kuh-luh-my) in two variants – big and small. I learned this batch was for delivery to a client in Naval City (Biliran).
Hey I have encountered a similar delicacy during my tours in the province of Iloilo. I think they also call it Calamay, though I also know that “Calamay” in the Hiligaynon (Ilonggo) Language means “Sugar”. Anyway, this thing is supposed to have been two halves of a ball, as the “mold” being used in early years was half a coconut shell. On this one, it got more interesting to me that they were using carved wood. They look like gigantic “sungka” boards, right?! Interesting!
While I still did not know in what kind of cooking these “calamay” are really used, I do remember that as a child I have tasted (even been fond of) this with stern protestations from my grandmother hehe. I have known then, that this is made out of pure sugarcane juice, cooked until sticky then poured into molds. So I asked that manong in blue where they get their sugarcane juice telling him that I have not heard any big sugarcane juice producers/suppliers in this province or even region. I was surprised (actually really perplexed) to hear his response. He said “asukar man amon gamit” (we use sugar) – meaning not the real/pure cane juice but the already processed end product that is sugar!
All I could say was “ah ok” but in my mind I was really asking ‘so what’s the point’? I mean what’s the point of consumers who buy this when they can buy powdered sugar instead of this, in whatever/wherever they use this? Ah, the manong continued (and he even pointed to me a stack of sacks of sugar) telling me that at times they can even finish 15 sacks of brown sugar in a week.
It’s like this: they boil water in that big cauldron (called kawa), pour sugar, then immediately and continuously stir the ‘concoction’ to the right consistency. That is reason why there are those 3 sticks over the kawa. That’s what they use to continuously stir the syrup. When the right thickness is achieved, the scalding liquid is then poured to those molds and let dry (solidify) for just a few minutes where the shirtless manong pick them in pairs to form a ball. I saw that he would pick them calamay even while still hot and steaming! Yeah, I even asked him “nag-aaso pa, diri mapaso?” He just smiled saying “sanay na”.
Here’s something cute: I got curious as to what were those other things on the cooking area to be used for, so I asked and promptly got replies. That red plastic biscuit pail? That contains brown sugar. The banana? Their snack! They dip those raw into the scalding syrup to cook and sweeten! The juice? Pantulak! The box lined with dyaryo below the table? That is the final ‘resting place’ of the cooled (processed) calamay (from on-top of the table) prior to delivery!
Okay, enough of the Calamay. We started our way out to the street so we could walk towards the house of the konsehal. But along the way, the proud lady told us we can actually peep via the windows of houses we were passing at, to see that some folks are also busy inside doing other processes/delicacies. So I DID with my camera!
The two boys? They are busy wrapping “mazapan”! The little lumps on those white sacks on the table? Yeah, they look like cookies but those are actually already the bukayo in their final processing stage. The red dressed ‘processor’? She’s a little girl about the same age as the boys. The picture below? That is the final bukayo product out on sale by the roadside. Inside each of those coco-shells are pieces of the bukayo lumps. Yes, they taste good!
How about the picture below? THAT is a new building complete with aluminum tables, tiled cooking areas and big new cauldrons provided by the DTI as the associations future production area for all their products. It sits just by the road side and across the house of their Business Manager, the ex-barangay captain and now already konsehal of the town. Hopefully, when this little green house gets operational, their “production personnel” would start wearing shirts hehe. And the children? Am not really sure. Are barangays excluded from Child Labor Laws? If so, I wonder how they are made to understand food preparation hygiene bacteria, shelf-life and so on.
Okay, let’s move on!
tuba
tuba – (tu-bâ; Cebuano, Boholano, Leyteño, Waray, Ilongo, Bicolano, Quezonian, and Tagalog [Lagueño] native wine) [n.] coconut red wine (Visayan & Mindanawanon);coconut wine (Quezonian & Lagueño) \palm toddy, for the freshly gathered, sweet, and uncolored ones.
In Quezon and Laguna provinces, tuba is turbid or milky white in color as it is served pure by the tuba gatherer, but must be consumed immediately in one or two days from harvest; beyond that, the tuba sours to become vinegar.
This same kind of harvested palm toddy is made red or maroon in color in Visayas and Mindanao due to the mixture of pounded or ground bark of tungog (a.k.a. barok) to allow the coconut wine to ferment and help prevent tuba from becoming sour.
The making of tuba starts when the tuba gatherer, known as the “manangguete” in Visayas and Mindanao or the “mangangarit” of southern Luzon, climbs a coconut tree in the early morning. 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 still completely encased in itstakong (green pod). The bud of coconut fruit (inflorescence) is lopped off by slicing its very tip using a razor-sharp sanggot (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 pasok (small and short bamboo tube with a diameter enough to fit the size of the bud, also called sugong in the western part of Leyte) is then attached by inserting the wounded tip of the bud into the mouth of pasok and sealed by wrapping around a sheat of ginit (coconut sheat) and tying it securely with lapnis (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, ginit and lapnis are sometimes no longer used as wrapper and binder.
Pasok is then left hanging on the tip of the bud for the whole day to collect the slowly dripping sap. The manangguete would climb down and proceed to another coconut tree to do the same routine.
The manangguete (tuba gatherer) lops off the bud of coconut fruit (inflorescence) using a razor-sharp sanggot (scythe). Refreshing the wound will assure continuous oozing of sap from the bud By afternoon, the manangguete would climb back to gather the juice collected in the pasokand pour it into the hungot or kawit (big bamboo pole container) brought along by themanangguete 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 pasok is then cleaned using a pitlagong (bamboo plunger, also called patok or patek in Ilonggo) 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 pitlagong on the frond of coconut palm.
A bud of coconut fruit (inflorescence) still encased in green takong (coconut pod) Then the tip of the bud is sliced off again to freshen the wound so that the coconut juice would continue to ooze out and drip. This is necessary because an old wound retards the oozing out of sap from the bud. The pasok is placed back on the tip of the bud before themananguete would climb down.
At the ground, the collected tuba is stored in glass or plastic gallon; and if plenty, it is stored in damahuwana or damahan (demijohn) that is now commonly replaced by 5-gallon plastic container shaped like a jerry can.The freshly gathered tuba is transferred from the sugong (bamboo tube) into thedamahan (5-gallon container) in Sitio Tabuk, Brgy. Tao-taon, Inopacan, Leyte Swigging a glass of fresh pure sap of tuba (uncolored because it has no tungog in it) but chilled in cracked ice. PET bottle is now used as receptacle to collect the dripping sap. Conventional receptacle is one made with bamboo tube. This sanggotan (coconut tree cultivated to produce tuba) is at the Reclamation Area (Pasil) that I found along the dike of Inopacan river. Ice-chilled bag-ong dawat (freshly gathered tuba) offered to us by our mother in one of our vacations in Inopacan, Leyte Everyday thereafter, the manangguete routinely tend to the same coconut bud until about half of its length is totally sliced off and the bud’s takong (pod) would start to burst open and the butay (tentacle-like stalks) inside are no longer tender. When freshly gathered,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 tungog 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 sukang tuba on several days more. If the freshly gathered tuba is mixed with tungog (a.k.a. barok), it tastes bitter-sweet and turns reddish-orange in color. Iftungogis added the earliest possible time, as if the juice is still in the pitlagong or sugong,the coconut sap is prevented immediately from becoming sour, instead the tungog-blended juice would ferment and age over time to become bahal or bahalina. A tuba that is freshly fermented with tungogand still effervescent is called bag-ong dawat (a day-old or freshly gathered tuba)The typical sanggotan (coconut tree cultivated to produce tuba). This one was along the Highway in Brgy. Maljo, Inopacan, Leyte. After about 12 hours of fermentation, the effervescence stops and the coconut wine becomes bahal (or lina 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 lawog (sediments) that settles at the bottom of the container and discarded away.
After a month of fermentation , tuba is called bahalina (aged coconut red wine) that is darker in color and tastes and smells like a fruit red wine. The longer it is aged 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 their 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 is responsible of 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 taste sour and becomes vinegar called sukang tuba (coconut vinegar).
The uncolored tuba is commonly produced in some provinces in Luzon that include Quezon, Laguna and Bulacan where tungogis usually not readily available to tubagatherers. Their tuba is literally sweetish that in Luzon, these recent years, a freshly gathered tuba is processed into an expensive organic coconut sugar.A tagay of tuba in Libungan, North Cotabato with a bowl of soupy pulutan (food served in drinking session) Medya galon (half gallon) of tuba and garapon (bottle jars) filled with tuba are for sale in the public market of Talisay City in Negros Occidental Tuba from Leyte, like this one in the photo (above) from Inopacan, Leyte is deep maroon in color and would taste far bitter than those from other places in Visayas and Mindanao because more tungog is used in it. Similar type of tuba is also produced in Northern part of Leyte that include the municipalities of Abuyog, Burauen, Barugo and Palo. It uses a dark colored variety of tungog. Similar kind of tuba is also manufactured in Argao, Cebu wheregroups of tuba manufacturers are estbalished for years. They acquired the skill of extracting tuba in classic or old-school way that inspired the municipal government of Argao to celebrate its Pitlagong Festival.
In the picture (below) is the bag-ong dawat (day-old tuba). Notice the ring of creamy froth on tuba inside the gallon as the fermentation has just begun. The picture below is when the fermentation bubbles goes wild.
The fermentation bubbles of a day-old tuba goes wild, creating an illusion as if boiling cold endlessly. This is the reaction when coconut toddy is mixed with tungog (mangrove tanbark) In Leyte, there are those who are well versed in tagging the quality of tuba by telling its smell, transparency in color and by knocking the glass container (usually a gallon or demijohn) filled with tuba. The sounding of “tonk! tonk! tonk” and “tink! tink! tink!” ofbahal (old tuba) and bahalina (aged tuba) is enough to gauge how old the wine is. Telling the age is important just like the European and western red wines – the older, the better.
(above and below) A public market vendor in Pagadian City, Zamboanga del Sur selling jars and gallons of light yellow-orange colored tuba on her stall. This type of tuba would not last long as it would turn sour and become sukang tuba (coconut vinegar) after few days because it has not much tungog in it or the type of tungog used is not the strong variety.
In Visayas and Mindanao, there are at least three common ways of serving tuba: one issinagolan, another is may chaser, and the manly puro.
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- sinagolan – tuba is blended with lots of cola (Coke, Pepsi, RC Cola, Pop Cola, etc.) making the wine very sweet and fruity to your palate and throat. Usually served whentuba has that kisom (sourish) taste so as to mask the taste. This is also served when drinkers are not brave enough to savor the strong taste of good (not sourish) tuba.
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- may chaser (a.k.a. tsineseran) – literally said, tuba served with a chaser of cola or any sweet drink, such as juice, chocolate drink, sweetened coffee, etc.. the chaser is immediately served after swigging tuba. You dare to savor first the true taste of tuba then iron out your squirming face with a chaser.
- puro – from the Spanish word puro (meaning “pure”). One has to swig a tagay of pure tuba without sipping any chaser afterward. This will surely give you the truest meaning of saying “Ahhh!” to a drink.“Tagay” is that serving of tuba poured in the glass
So let’s come to Burauen because this is the best place to enjoy and have fun with your family,friends, and love ones!
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It's More Fun In Burauen 