BIBLIOGRAPHY KETTEM, VANESSA L. ...
BIBLIOGRAPHY
KETTEM, VANESSA L. APRIL 2013. Documentation on Sugarcane Wine
(fvayash) Processing in Sadanga, Mountain Province. Benguet State University, La
Trinidad Benguet.
Adviser: Evangeline B. Cungihan, MSc.
ABSTRACT
The study was conducted to document the traditional sugarcane wine (fvayash)
production in Sadanga, Mountain Province. Specifically it aimed to determine the
production and marketing practices of wine producers and identify the problems
encountered by the respondents so that solutions would be provided.
The study covered the 80 wine producers in Sadanga. The study was conducted
from December 2012 to January 2013. Majority of the respondents were at their middle
age and all males. The farmers harvested the sugarcane when it is fully matured and crushed
with a crushing machine locally called as “poliwes”. The sugarcane wine processors were
still following the traditional method of processing. The activities were done through
“bayanihan” system. There was no developed market for the product thus most of the wine
were used for home consumption and only a small amount was sold directly to consumers
on cash basis and they used bottles as packaging materials.
The problems encountered by the respondents in sugarcane production were rats
infestation. They identified high transportation cost, and absence of proper packaging
materials as marketing problems.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
INTRODUCTION
Rationale
Basi is made from freshly extracted sugarcane juice. The juice is boiled in vats and
stored in earthen jars. Once cooled, flavorings made of ground glutinous rice and duhat
(java plum) bark or other fruits or barks are added, followed by a dried powdered starter
(bubod) to start the fermentation process. The mixture is left for up to three months to
ferment and up to one year to age. The final product is a light brown color and has a sweet
and a sour flavor. Basi is a sugarcane wine made in Ilocos Norte and particularly plentiful
in Naguilian where a Basi Festival is held annually. The product has been produced and
consumed even before the invasion of the Spaniards. The strong basi is called basi lalaki
and if it is weak, basi babae (Cordero, 1992).
Sugarcane wine (basi) plays a significant part in Ilocanos culture beyond its usual
recreational functions as an alcoholic beverage. A special basi is prepared and brought to
the house of a woman during a pamamanhikan, a practice where the family of a man goes
to the house of a woman to ask for her hand in marriage before the wedding plans are made.
A different kind is served ceremoniously during weddings, where the newlywed’s couple
takes a first sip, and then the cup is passed to the guests and sponsors (Cordero, 1992).
According to Dizon (2009), the method used in extracting the juice of the sugarcane
is called dapil. The one year old stalks of sugarcane are crushed in an iron rollers attached
to a long pole tied to a carabao that moves around to operate the extractor or to move the
rollers. The extracted juices are accumulated in a sinublan (large iron pan) where it is
cooked. The bagasse (fibrous part of the sugarcane which is left after extracting the juice)
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
are dried and used as firewood mixed with dried bamboo. The taste of the sugarcane wine
differs depending on what fermenting agent or starter culture a sugarcane wine maker will
mix on the juice. In Naguilian, La Union, they use chinese cake (bubod) as a starter culture.
In Sadanga they called the sugarcane wine as fvayash, it is considered as a
ceremonial wine served during special occasions such as weddings and large celebration
like fvegnash (a bountiful harvest festival). Sugarcane farmers in Sadanga make different
processed products out of sugarcane like sugarcane syrup (inti), muscovado, sugarcane
wine (fvayash) and sugarcane vinegar. This native wine from fermented sugarcane juice is
also produced in the other part of Mountain Province particularly in Mainit and Guina-ang.
The main source of income of Sadanga people is from rice farming, legumes
production, backyard swine raising, and sugarcane wine production. The aim of the study
is to document all the processes and practices involved in sugarcane wine processing in
Sadanga, Mountain Province. This study will be then conducted to generate necessary data,
which would be useful in developing and improving the management capability of
sugarcane wine producers.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
REVIEW OF LITERATURE
Sugarcane Crop
The sugarcane plant belongs to the genus Saccharum, a latin word which means
sugar. Originally, the genus was created by Linnaeus with two species, namely, S.
officinarum (cultivated species) and S. spontaneum (wild species). The noble cane or S.
officinarum is the species referred to when sugarcane is spoken of. The growth cycle of the
sugarcane plant can be divided into four phases, namely, germination, this phase start from
planting up to the time the buds from the planted cuttings germinate and emerge from the
soil surface and become the primary stalk. Tillering, it is a general characteristic of the
grass species. The bud present in the basal portion of the primary shoot develops into
secondary tillers which in turn give rise to tertiary tillers. Stalk elongation, this period is
characterized by rapid stalk lengthening which starts at three to four months, with
maximum rate at seven month of planting. And ripening, at the onset of this phase, stalk
elongation slows down. The plant shifts its growth pattern by increasingly diverting sugar
produced by the leaves to storage in the stalk. Growing requirements are different under
each phases of growth so that requirements of each phase can be properly implemented
(PCARRD, 2001).
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
METHODOLOGY
Locale and Time of the Study
The study was conducted in the municipality of Sadanga, Mountain Province.
Sadanga is politically subdivided in 8 barangays: Anabel, Bekigan, Belwang, Betwagan,
Demang, Poblacion, Sacasacan and Saclit. The main source of livelihood activities of the
people here are: rice farming, legumes production, backyard swine raising, and sugarcane
wine production. The people have their own traditional practices on these livelihood
activities, which are being passed from one generation to another. The study was conducted
from December 2012 to January 2013. Figure 4 shows the map of Mountain Province
showing the locale of the study.
Respondents of the Study
The respondents of the study were the sugarcane wine producers of Sadanga. There
were 80 wine producers in the different barangays as respondents.
Table 1shows the distribution of the respondents in terms of Barangay address.
Data Collection
The data were gathered using survey questionnaires. A follow up interview was
done to validate the data. Some of the production and processing practices was documented
using digital camera.
Data Gathered
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
The data gathered include the profile of the respondents, production, processing,
and marketing practices of the respondents and lastly the problems encountered by the
producers in terms of production, processing, and marketing of sugarcane wine.
Data Analysis
The data gathered were analyzed using frequency analysis, categorized and
tabulated. Descriptive statistics such as percentage was employed to interpret results.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
RESULTS AND DISCUSSIONS
Profile of the Respondents
Table 2 presents a brief profile of the respondents in terms of the following
variables; a) gender, b) civil status, c) age, d) educational attainment.
Gender. The gender of the respondents, were all males. This is because sugarcane
wine production is a farm activity delegated to the men only.
Civil status. Out of 80 respondents 97.50% were married and 2.50% were single.
Age. In terms of age, 7.50% belonged to the age bracket of 20-30 years old. Twenty
five percent fall under the age bracket of 31-40 while the age bracket of 41-50 were 27.50%
followed by 23.75% who belonged to the age bracket of 51-60 and 8.75% fall under the
age bracket of 61-70 then 7.50% for the age bracket 71-80. This finding implies that the
production of sugarcane is managed mostly by farmers who are at their middle age.
Educational attainment. Majority (63.75%) of the respondents finished elementary
while 26.25% reached high school. Three (3.75%) of the respondents have attended college
and five (6.25%) did not receive any formal education. This implies that formal education
may not be an important factor in sugarcane production because it had been a traditional
product of the community.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted to document the sugarcane wine production, processing,
and marketing practices in the different barangays of Sadanga, Mountain Province. Ten
sugarcane wine producers in each barangay were the respondents of the study. It was
conducted from December 2012 to January 2013. There were respondents were 80
sugarcane wine producers equally distributed in the eight barangays of Sadanga.
All of the respondents were male. Most (97.50%) were married and 2.50% were
single. Several (27.50%) of the respondents belonged to the age bracket 41-50 years. As to
educational attainment, majority (63.75%) reached elementary level while some (6.25%)
did not receive any formal education.
In the production practices of the sugarcane makers, all of them utilize family labor
and most of the costs incurred in the production were non cash. All of the respondents do
not practice plowing, irrigation and fertilizer application. As to the tools and equipment
being used, all of the sugarcane wine producers use iron vats and extractor that are a
common property of the barangay.
All of the sugarcane wine producers use “gamu” as fermenting agent. All of them
produce sugarcane wine, forty-six (57.50%) produce vinegar and 68 (87%) were making
sugarcane syrup for household consumption. All of them use earthen jars (burnay, tadugan
and gosi) in fermenting the sugarcane extract. All of the respondents ferment the sugarcane
extract for three to four months.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
Considering the buyers of the sugarcane wine producers, all of the respondents sell their
products directly to the consumers on cash basis. Majority (65%) of the sugarcane wine
producers sell their products based on the prevailing price.
Pests such as rats were the most common production problem encountered by the
producers. Others include: limited area to be planted and the occurrence of natural
calamities. As to the problems in processing, the respondents mentioned that lack of
technology was also the common problem. Another problem cited was the lack of materials
to use. The problems encountered by the sugarcane wine producers in marketing are the
low buying price, high transportation cost, lack of market outlet, no proper packaging
materials and limited buyers.
Conclusions
The following conclusions were drawn based on the findings of the study:
1. Sugarcane wine production in Sadanga is primarily the work of the male and
even with low educational attainment;
2. Family labor is being utilized and most of the costs incurred are non-cash;
3. The facilities used by sugarcane wine producers in Sadanga are simple machine
that are improvised and are communal properties of the barangay;
4. Products produced by the sugarcane wine producers are: sugarcane wine,
vinegar, sugarcane syrup (inti), muscovado;
5. Destruction of sugarcane by rodents is a major problem of farmers in Sadanga
because this lowers the quality of sugarcane and lowers the yield of the sugarcane juice;
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
6. Sugarcane processing in Sadanga is done in a traditional way and similar to the
processing methods adopted by La Union, Pangasinan, and Ilocos. They differ in the
fermenting agent used and the aging period; and,
7. The packaging materials used by the processors are recycled bottles and no labels
are used because they use it for home consumption and they only sell a small amount within
the community.
Recommendations
Based on the conclusions, the following recommendations are offered:
1. The municipal government should administer seminars or trainings to improve
the knowledge and skills of the sugarcane wine producers in the production, processing
and marketing of their products;
2. The farmers should form an association or cooperative so that they could easily
seek assistance from the Department of Science and Technology (DOST) for trainings and
even equipments for processing, the Department of Trade (DTI) for assistance in the
marketing of their products; and,
3. The farmers should seek the assistance of the agriculturist to source out fund
through project proposal to finance sugarcane wine production as one source of income for
farmers engaged in sugarcane wine making as an income generating project.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
LITERATURE CITED
BAUTISTA, O.K. 1988. Post harvest handling of fruit and vegetable in ASEAN: An
overview of current problems on fruit and vegetable Philippine counsel for
Agriculture forestry and natural resources research development, Book Series
No.60.
CORDERO, G.F. 1992. “Philippine food and life”. Philippines. Cacho Hermanos
Printing,
Inc. Retrieved November 5, 2012 from http://en.wikipilipinas.
Org/index.Php? Title=Basi.
DIZON, G.P. 2009. Sugarcane wine making in Mainit. Retrieved October 27, 2012 from
http://lang-ay festival.blogspot.com/columns/orient seas/7.htm.
KHOLS, R.L. and D.W DOWNEY. 1972. Marketing Agricultural Product. New York 4th
Edition.MacmillanPub.Co.Series No. 60.
KINNEAR, C.T and K.L BERNHARDT. 1986.Principles of Marketing.2nd edition.
Glenview,
III. Scott Foresman and Company. London, England Pp. 283-294.
MANTIS INTERNATIONAL. 1994. “Sugarcane, Philippines.” Retrieved October 16,
2012.From http://www.netefim.com/article/Sugarcane-Philippines.
MORON, N.K. 1992. A Survey on Agricultural Marketing Policies for Agricultural Crops
in the Philippines Agriculture Economics and Development.12 (3).2004-2006.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES RESEARCH AND DEVELOPMENT (PCARRD). 2001. The
Philippine Recommends for Sugarcane Production. Pp.
1, 8, 10, 18, 19, 20,
29, 31, 32, 139, 161, 191.
SANCHEZ, P.S. 2009.Studies on the Traditional Sugarcane Wine (Basi) Production in
the
Philippines.
Retrieved
October
16,
2012.From
http://www.cabi.org/GARA/Full TextPDF/2009/20093019566.pdf.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
KETTEM, VANESSA L. APRIL 2013. Documentation on Sugarcane Wine
(fvayash) Processing in Sadanga, Mountain Province. Benguet State University, La
Trinidad Benguet.
Adviser: Evangeline B. Cungihan, MSc.
ABSTRACT
The study was conducted to document the traditional sugarcane wine (fvayash)
production in Sadanga, Mountain Province. Specifically it aimed to determine the
production and marketing practices of wine producers and identify the problems
encountered by the respondents so that solutions would be provided.
The study covered the 80 wine producers in Sadanga. The study was conducted
from December 2012 to January 2013. Majority of the respondents were at their middle
age and all males. The farmers harvested the sugarcane when it is fully matured and crushed
with a crushing machine locally called as “poliwes”. The sugarcane wine processors were
still following the traditional method of processing. The activities were done through
“bayanihan” system. There was no developed market for the product thus most of the wine
were used for home consumption and only a small amount was sold directly to consumers
on cash basis and they used bottles as packaging materials.
The problems encountered by the respondents in sugarcane production were rats
infestation. They identified high transportation cost, and absence of proper packaging
materials as marketing problems.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
INTRODUCTION
Rationale
Basi is made from freshly extracted sugarcane juice. The juice is boiled in vats and
stored in earthen jars. Once cooled, flavorings made of ground glutinous rice and duhat
(java plum) bark or other fruits or barks are added, followed by a dried powdered starter
(bubod) to start the fermentation process. The mixture is left for up to three months to
ferment and up to one year to age. The final product is a light brown color and has a sweet
and a sour flavor. Basi is a sugarcane wine made in Ilocos Norte and particularly plentiful
in Naguilian where a Basi Festival is held annually. The product has been produced and
consumed even before the invasion of the Spaniards. The strong basi is called basi lalaki
and if it is weak, basi babae (Cordero, 1992).
Sugarcane wine (basi) plays a significant part in Ilocanos culture beyond its usual
recreational functions as an alcoholic beverage. A special basi is prepared and brought to
the house of a woman during a pamamanhikan, a practice where the family of a man goes
to the house of a woman to ask for her hand in marriage before the wedding plans are made.
A different kind is served ceremoniously during weddings, where the newlywed’s couple
takes a first sip, and then the cup is passed to the guests and sponsors (Cordero, 1992).
According to Dizon (2009), the method used in extracting the juice of the sugarcane
is called dapil. The one year old stalks of sugarcane are crushed in an iron rollers attached
to a long pole tied to a carabao that moves around to operate the extractor or to move the
rollers. The extracted juices are accumulated in a sinublan (large iron pan) where it is
cooked. The bagasse (fibrous part of the sugarcane which is left after extracting the juice)
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
are dried and used as firewood mixed with dried bamboo. The taste of the sugarcane wine
differs depending on what fermenting agent or starter culture a sugarcane wine maker will
mix on the juice. In Naguilian, La Union, they use chinese cake (bubod) as a starter culture.
In Sadanga they called the sugarcane wine as fvayash, it is considered as a
ceremonial wine served during special occasions such as weddings and large celebration
like fvegnash (a bountiful harvest festival). Sugarcane farmers in Sadanga make different
processed products out of sugarcane like sugarcane syrup (inti), muscovado, sugarcane
wine (fvayash) and sugarcane vinegar. This native wine from fermented sugarcane juice is
also produced in the other part of Mountain Province particularly in Mainit and Guina-ang.
The main source of income of Sadanga people is from rice farming, legumes
production, backyard swine raising, and sugarcane wine production. The aim of the study
is to document all the processes and practices involved in sugarcane wine processing in
Sadanga, Mountain Province. This study will be then conducted to generate necessary data,
which would be useful in developing and improving the management capability of
sugarcane wine producers.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
REVIEW OF LITERATURE
Sugarcane Crop
The sugarcane plant belongs to the genus Saccharum, a latin word which means
sugar. Originally, the genus was created by Linnaeus with two species, namely, S.
officinarum (cultivated species) and S. spontaneum (wild species). The noble cane or S.
officinarum is the species referred to when sugarcane is spoken of. The growth cycle of the
sugarcane plant can be divided into four phases, namely, germination, this phase start from
planting up to the time the buds from the planted cuttings germinate and emerge from the
soil surface and become the primary stalk. Tillering, it is a general characteristic of the
grass species. The bud present in the basal portion of the primary shoot develops into
secondary tillers which in turn give rise to tertiary tillers. Stalk elongation, this period is
characterized by rapid stalk lengthening which starts at three to four months, with
maximum rate at seven month of planting. And ripening, at the onset of this phase, stalk
elongation slows down. The plant shifts its growth pattern by increasingly diverting sugar
produced by the leaves to storage in the stalk. Growing requirements are different under
each phases of growth so that requirements of each phase can be properly implemented
(PCARRD, 2001).
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
METHODOLOGY
Locale and Time of the Study
The study was conducted in the municipality of Sadanga, Mountain Province.
Sadanga is politically subdivided in 8 barangays: Anabel, Bekigan, Belwang, Betwagan,
Demang, Poblacion, Sacasacan and Saclit. The main source of livelihood activities of the
people here are: rice farming, legumes production, backyard swine raising, and sugarcane
wine production. The people have their own traditional practices on these livelihood
activities, which are being passed from one generation to another. The study was conducted
from December 2012 to January 2013. Figure 4 shows the map of Mountain Province
showing the locale of the study.
Respondents of the Study
The respondents of the study were the sugarcane wine producers of Sadanga. There
were 80 wine producers in the different barangays as respondents.
Table 1shows the distribution of the respondents in terms of Barangay address.
Data Collection
The data were gathered using survey questionnaires. A follow up interview was
done to validate the data. Some of the production and processing practices was documented
using digital camera.
Data Gathered
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
The data gathered include the profile of the respondents, production, processing,
and marketing practices of the respondents and lastly the problems encountered by the
producers in terms of production, processing, and marketing of sugarcane wine.
Data Analysis
The data gathered were analyzed using frequency analysis, categorized and
tabulated. Descriptive statistics such as percentage was employed to interpret results.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
RESULTS AND DISCUSSIONS
Profile of the Respondents
Table 2 presents a brief profile of the respondents in terms of the following
variables; a) gender, b) civil status, c) age, d) educational attainment.
Gender. The gender of the respondents, were all males. This is because sugarcane
wine production is a farm activity delegated to the men only.
Civil status. Out of 80 respondents 97.50% were married and 2.50% were single.
Age. In terms of age, 7.50% belonged to the age bracket of 20-30 years old. Twenty
five percent fall under the age bracket of 31-40 while the age bracket of 41-50 were 27.50%
followed by 23.75% who belonged to the age bracket of 51-60 and 8.75% fall under the
age bracket of 61-70 then 7.50% for the age bracket 71-80. This finding implies that the
production of sugarcane is managed mostly by farmers who are at their middle age.
Educational attainment. Majority (63.75%) of the respondents finished elementary
while 26.25% reached high school. Three (3.75%) of the respondents have attended college
and five (6.25%) did not receive any formal education. This implies that formal education
may not be an important factor in sugarcane production because it had been a traditional
product of the community.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
SUMMARY, CONCLUSIONS AND RECOMMENDATIONS
Summary
The study was conducted to document the sugarcane wine production, processing,
and marketing practices in the different barangays of Sadanga, Mountain Province. Ten
sugarcane wine producers in each barangay were the respondents of the study. It was
conducted from December 2012 to January 2013. There were respondents were 80
sugarcane wine producers equally distributed in the eight barangays of Sadanga.
All of the respondents were male. Most (97.50%) were married and 2.50% were
single. Several (27.50%) of the respondents belonged to the age bracket 41-50 years. As to
educational attainment, majority (63.75%) reached elementary level while some (6.25%)
did not receive any formal education.
In the production practices of the sugarcane makers, all of them utilize family labor
and most of the costs incurred in the production were non cash. All of the respondents do
not practice plowing, irrigation and fertilizer application. As to the tools and equipment
being used, all of the sugarcane wine producers use iron vats and extractor that are a
common property of the barangay.
All of the sugarcane wine producers use “gamu” as fermenting agent. All of them
produce sugarcane wine, forty-six (57.50%) produce vinegar and 68 (87%) were making
sugarcane syrup for household consumption. All of them use earthen jars (burnay, tadugan
and gosi) in fermenting the sugarcane extract. All of the respondents ferment the sugarcane
extract for three to four months.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
Considering the buyers of the sugarcane wine producers, all of the respondents sell their
products directly to the consumers on cash basis. Majority (65%) of the sugarcane wine
producers sell their products based on the prevailing price.
Pests such as rats were the most common production problem encountered by the
producers. Others include: limited area to be planted and the occurrence of natural
calamities. As to the problems in processing, the respondents mentioned that lack of
technology was also the common problem. Another problem cited was the lack of materials
to use. The problems encountered by the sugarcane wine producers in marketing are the
low buying price, high transportation cost, lack of market outlet, no proper packaging
materials and limited buyers.
Conclusions
The following conclusions were drawn based on the findings of the study:
1. Sugarcane wine production in Sadanga is primarily the work of the male and
even with low educational attainment;
2. Family labor is being utilized and most of the costs incurred are non-cash;
3. The facilities used by sugarcane wine producers in Sadanga are simple machine
that are improvised and are communal properties of the barangay;
4. Products produced by the sugarcane wine producers are: sugarcane wine,
vinegar, sugarcane syrup (inti), muscovado;
5. Destruction of sugarcane by rodents is a major problem of farmers in Sadanga
because this lowers the quality of sugarcane and lowers the yield of the sugarcane juice;
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
6. Sugarcane processing in Sadanga is done in a traditional way and similar to the
processing methods adopted by La Union, Pangasinan, and Ilocos. They differ in the
fermenting agent used and the aging period; and,
7. The packaging materials used by the processors are recycled bottles and no labels
are used because they use it for home consumption and they only sell a small amount within
the community.
Recommendations
Based on the conclusions, the following recommendations are offered:
1. The municipal government should administer seminars or trainings to improve
the knowledge and skills of the sugarcane wine producers in the production, processing
and marketing of their products;
2. The farmers should form an association or cooperative so that they could easily
seek assistance from the Department of Science and Technology (DOST) for trainings and
even equipments for processing, the Department of Trade (DTI) for assistance in the
marketing of their products; and,
3. The farmers should seek the assistance of the agriculturist to source out fund
through project proposal to finance sugarcane wine production as one source of income for
farmers engaged in sugarcane wine making as an income generating project.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013
LITERATURE CITED
BAUTISTA, O.K. 1988. Post harvest handling of fruit and vegetable in ASEAN: An
overview of current problems on fruit and vegetable Philippine counsel for
Agriculture forestry and natural resources research development, Book Series
No.60.
CORDERO, G.F. 1992. “Philippine food and life”. Philippines. Cacho Hermanos
Printing,
Inc. Retrieved November 5, 2012 from http://en.wikipilipinas.
Org/index.Php? Title=Basi.
DIZON, G.P. 2009. Sugarcane wine making in Mainit. Retrieved October 27, 2012 from
http://lang-ay festival.blogspot.com/columns/orient seas/7.htm.
KHOLS, R.L. and D.W DOWNEY. 1972. Marketing Agricultural Product. New York 4th
Edition.MacmillanPub.Co.Series No. 60.
KINNEAR, C.T and K.L BERNHARDT. 1986.Principles of Marketing.2nd edition.
Glenview,
III. Scott Foresman and Company. London, England Pp. 283-294.
MANTIS INTERNATIONAL. 1994. “Sugarcane, Philippines.” Retrieved October 16,
2012.From http://www.netefim.com/article/Sugarcane-Philippines.
MORON, N.K. 1992. A Survey on Agricultural Marketing Policies for Agricultural Crops
in the Philippines Agriculture Economics and Development.12 (3).2004-2006.
PHILIPPINE COUNCIL FOR AGRICULTURE, FORESTRY AND NATURAL
RESOURCES RESEARCH AND DEVELOPMENT (PCARRD). 2001. The
Philippine Recommends for Sugarcane Production. Pp.
1, 8, 10, 18, 19, 20,
29, 31, 32, 139, 161, 191.
SANCHEZ, P.S. 2009.Studies on the Traditional Sugarcane Wine (Basi) Production in
the
Philippines.
Retrieved
October
16,
2012.From
http://www.cabi.org/GARA/Full TextPDF/2009/20093019566.pdf.
Documentation on Sugarcane Wine (fvayash) Processing in Sadanga, Mountain Province
KETTEM, VANESSA L. APRIL 2013