Title: "Doon Po Sa Amin, Laksoy, Ato Ini, Kadyawon Ta"

Subtitle: Nipa Wine Distillery : Butuanon's Pride

Project Description
This focus study entitled “Doon Po Sa Amin , Laksoy , Ato Ini, Kadyawon Ta” Subtitle : Nipa Wine Distillery : Butuanon’s Pride is an entry for “DOON PO SA AMIN QUEST ” under Cuisine and Food . The study is about one of the unique money earning venture of Butuanon situated in Barangay Babag Butuan City a local wine made out of indigenous Nipa Palm wine called Laksoy.

Mythodology

The researchers conducted a thorough investigation about the processing and fermentation of this local wine made out of indigenous Nipa Palm . Laksoy is also known as Nipa wine or palm liquor. Since, it is made from the sap of nipa palm. Only a native Butuanon can ingeniously produce laksoy.
The group visited the site and interviewed the owner of the Laksoyan maker . The researchers also visited the Museum and Office of the City Tourism where they can gathered additional information. Using the technology is also a part of it to make this project a successful one.
To fully understand and describe the processing of making laksoy the researchers visited owners of two owners of Laksoy Makers in Barangay Babag near Agusan Pequeno Butuan City. So every steps/procedure were observed.
To support the data and to document the research activities, interviews , pictures were taken.

The Researcher aims to:
1. Origin of Laksoy
2. Proved that Laksoy Is a money earning venture in Barangay Babag .
3.Steps in Making Laksoy
4.Parts and Function of Laksoyan

LAKSOY MAKING -NIPA WINE DISTELLERY

Activities Undertaken
Target Date of Implementation	Activity /Tasks of Pupils	In-charge	Task Output/ Remarks
August ,2010	Selection of members	Ms. Razel Peincenaves and Mrs. Ophelia C. Balla	Identifying pupils who will join the contest
	Registration Period	Mrs. Ophelia C. Balla	Faxed the Registration Form to DSPA
	Visited the Site Barangay Babag , Butuan City	Researcher and the coach /Principal Mr. Restituto Navarro and Mrs. Lorna C. Conde	Actually interviewing
	Assignment of Task by the group – individual	Mrs Ophelia C.Balla-coach	Zyriae Ganapin- researcher Mary Julienne Dano – Write –ups Reggie Palac and Valerie Vismanos- Layout Artist Krista Dannise C. Balla- Team Profile and Community Profile Hillary Bentulan –Parts and Functions of the Laksoyan
September ,2010	Pupils are computer literate already- Familiarization in Making Blogs. Visits Bloggers .com	Mrs. Ophelia C. Balla
	Start Making their Blogs.	Researcher
October, 2010	Additional Information and Editing of blogs
October 25-30,2010 November 3-6,2010	Editing for Submission Final Editing for Submission	Researcher

Data were analyzed critically. Appropriate statistical tools were used to interpret quantitative data. The study was a collaborative effort not only of the researchers but of the

Community Profile

Butuan City

Postal Code: 8600
Area Code: 085, 08521
Land Area: 758 sq km
Population: 265,806
Distance from Manila: 491 miles south
Dialects Spoken: Butuanon, Others Include Cebuano, Ilocano, Hiligaynon, Majority can speak and understand Tagalog and English

Background

In the beginning there was no Philippines...but there was Butuan."

Welcome to a city that has seen over 1,687 years of recorded history. The line was so pure in the hearts and minds of any historian that symbolizes Butuan as "the Prehistoric Destination of the Philippines.

The symbol became the theme: you can see it everywhere in any public place, as well as public utility vehicle "Historic Butuan: ato ini, kadyawon ta."

But nonetheless, Butuan got its name from the sour fruit called "batuan", and some sources came from the name of a chieftain "Datu Buntuan", who once ruled Butuan

Butuan is believed to have originated from the sour fruit "Batuan". Others said, it came from a certain "Datu Buntuan " a chieftain who once ruled Butuan. Scholars believed it came from the word "But-an, which literally means a person who has a sound and discerning disposition.


Butuan Today

At present, Butuan was one of a highly Urbanized City (first class city) in the Philippines. It is the regional center or capital of Caraga Region. Its land area was about 81,728 has., but one-third only to the size of Davao City. But Davao City is considered as the largest city in the whole world, although Butuan is not in the line, but it is one of the largest city in Mindanao, as well as in the Philippines.

Butuan lies flat along the banks of Agusan River. In the distance were mountains and hills stretching across for miles, as if, surrounded the city but forms part of Agusan Valley. The highest peak was Mt. Mayapay, standing majestically, and got its named from Madjapahit Empire.

Butuan strategic locations in the province of Agusan del Norte makes it a natural gateway to the different prime destinations in Mindanao such as Davao City (going south), Cagayan de Oro City (going north), Surigao City (going east), and soon to be materialized national highway - Bukidnon (going west).

Currently, there are two structural man-made landmark in Butuan City, the 2nd Magsaysay Bridge and the Butuan City Hall Complex

Team Profile

Adviser: Mr. Restituto C. Navaroo

Moderator/Coach: Mrs. Ophelia C. Balla

Researchers and writers:

• Krista Dannise C. Balla
• Mary Julienne Dano
• Reggie Vera Palac
  
• Valerie Vismanos
  
• Hilarey Bentulan
  
• Zyriae R. Ganapin

When Laksoy Team was on The way

September 7, 2010. Our advisor Mrs.Ophelia C. Balla and team members: Julienne Dano, Krista Balla, Hillarey Bentulan, Valerie Vismanos, Reggie Palac and I Zyriae R. Ganapin went for a field trip to visit the place where a Butuanon local wine called “Laksoy” is made.

We arrived in a small house surrounded with mud. A friendly worker approached us with helping hand and showed us the seed of a nipa palm that grows into a shrub which is the beginning of Laksoy. Mud is often applied to the bough and fruit of the Nipa Palm floating is later washed off, before cutting the bough and since mud takes part in making laksoy, it is not surprising why mud surrounds the house. So some of us took off our footwear and walked barefoot on the dirty, sticky mud just to reach the house’s backyard. Nearer and nearer we go, we felt the warm heat from the fire touches our skin.

We took pictures then the workers and the owner shared their knowledge about Laksoy to us. “A Salhod (Bamboo container) is attached to collect the sap. The Sap is thoroughly drained often Nipa Plam by slicing 2-3 MMS off the cut bough in the next five days. The tree is then left untouched from the months to restore its former vitality,” said Mrs. Belen Fortuna, the owner of the business, during a quick our interview on how laksoy was made.

They showed us the big distilling apparatus called “Laksuyan” which is the laksoy machine. One worker poured three case of tuba into the distilling apparatus, to produce a gallon of laksoy. They insulated the kawa (kettle) with mud for every 1/3 laksoy produced to control the heat. One worker poured a sufficient amount of water into the kawa to maintain a certain temperature and they kept firing a minimum. The distilled laksoy finally drips not a bamboo funnel (tudluyan) before emptying into the gallon bottle.

One of the things we also learned from them was that the laksoy were really tuba (nipa sap) vapors. We were surprised for most of us thought that laksoy came from the tuba heated in the laksuyan itself. They taught us the parts of the laksuyan and its function. We learned so much about them.

Then one of the workers came down from the house holding a yellow bottle containing laksoy. We smelled the laksoy and realized that it smell just like vinegar. Driven by curiosity, each of us grabbed the moment and tasted a few amount of laksoy. As the laksoy reached our tummy, we felt warm inside.

We finished our tasks and so we had to bid farewell to the workers. We walked on the dirty mud once again and headed straight towards the pump to wash off the mud stuck on our feet. We went back into the bus lend to us by the city government of Butuan. We felt tired, dirty but happy because we were bringing us bringing us the experience and knowledge about one of our city’s pride possession, the laksoy wine.

Laksoy is another poor man’ drink. For 10 pesos you can buy one lapad estimated of 400 ml from the laksoyan (distiller) . This drink is usually imbibed during special occasions , which probably meant every time people have the urge to get intoxicated.

When we visited a laksoyan at Babag near Agusan Pequeño for the second time , the laskoyan maker were very gracious and patient with our questions. He even let us have a taste of the ;laksoy free of charge. I’m not much of a drinkers so I can’t describe what I tasted as well .The smell was quite patent but the sweet undertones to it.

I bought some for my cousins to try. They liked it. Some mixed it with coke and some drank it with chasers.

Sadly, when we were about to create our blog, our school’s internet connection was disconnected first week of October . So opted to go to an internet café just a walking distance from our school who offer a minimal fees to finish this blog .

PARTS AND FUNCTION

A. Metal Pan- is made out of metal. It is part of the laksuyan located at the upper part. It contains cool water and the upper portion covered with things to prevent the coldness of the water to be gone.

B. Distilling Drum- is a big and important part of the laksuyan. The upper part contains cool water then the downward part is the tin can. It covers the tin can. Its part is to cover the tin can so the fire can evaporate and the cool water can produce sweat and that sweat is called laksoy.

C. Bamboo Spout- is made out of bamboo. It is used when the laksoy is produced it goes out through the bamboo spout.

D. Nipa sap- The nipa sap is used to create the laksoy. When the nipa sap evaporate upwards through the metal pan then the cold water inside the metal pan can produce sweat that goes out through the bamboo spout. And that is called laksoy.The nipa sap came from the Nipa fruit. Before the nipa sap is produced the nipa fruit is placed in a banga (big jar)for storage then after 2 days the nipa fruit turned to nipa sap and now we can use the nipa sap to produce laksoy. We need 3 cans of nipa sap to produce 1 gallon of laksoy.

E. Tin Can- is placed near the clay sealer and downwards of the distilling drum. Tin can is use for containing the tuba that we need. And the tin can is made out of galvanized sheet to cover the roof.

F. Clay Sealer- Protects the tin can from falling down and the distilling drum it protects the fire to from spreading.

G. Fire- give heat so that the nipa sap can evaporate upwards through the cold water and produce sweat that people called it laksoy.

STEPS IN MAKING LAKSOY

1. The Making of Laksoy wine is fast becoming a flourishing small-scale industry in Butuan indigenous to the area. Laksoy is a popular drink during festive occasions and social gatherings recently , the Making of Laksoy has become a money earning venture. It Being relatively cheaper than the other local wines. The process involved in the making of laksoy through is not easy and involves a rather tedious and time-consuming effort.

2.NPA Palms that grow in abundance along river banks and swamps are selected defending upon the maturity of its bough and fruit to obtain a greater yield of the desired sap grade mud is often applied to the bough and fruit of the Nipa Palm coating is later washed off, before cutting the bough.

3. Immediately after cutting ,a Salhod (Bamboo container) is attached to collect the sap. The Sap is thoroughly drained ofhte Nipa Plam by slicing 2-3 MMS off the cut bough in the next five days. The tree is then left untouched from the months to restore its former vitality.

4.The Sap extracted from the NIPA is soon stored in Banga (big jar) for at least two days allowing fermentation to take place . Longer storage will only turn the tuba into vinegar.

5.To produce a gallon of laksoy , three cans of tuba are poured into the distilling apparatus called LAKSUYAN one arrives at the desired constituency by regulating , the temperature inside the apparatus. To control the HEAT, the kawa (kettle )is insulated with mud for every 1/3 laksoy produced . A sufficient amount of water is poured into the kawa (kettle) to maintain a certain temperature .firing is also kept to a minimum.

6. The distilled Laksoy finally drips not a bamboo funnel (tudluyan ) before emptying into a gallon bottle.