Speech About Coconut Sap Vinegar

Coconut Sap Vinegar (Sukang Tuba) – Its Benefits and Why It’s Better than Apple Cider Vinegar

The Philippines is a coconut country. About 3.5 million hectares or 26% of our agricultural land are planted with coconut trees. We grow and cultivate coconuts for various purposes. In fact, every part of the coconut can be put to use, from lumber and fuel to food and beauty products.

Perhaps it is safe to say that every Filipino has tasted and used coconut vinegar. After all, we use it for our favorite dishes like adobo, kinilaw and sinigang. Coconut vinegar can be in two forms: made from coconut water or from coconut sap.

Coconut water is the liquid found inside the coconut shell along with the coconut flesh. Coconut sap is the liquid extracted from coconut blossoms. It is locally called tuba (coconut wine), and is sweet when freshly harvested. Tuba can then be made into an alcoholic drink (raw tuba or refined into

Naturally fermented food like our local sukang tuba offers more health benefits than juices and saps that are artificially fermented. It doesn’t take so much to create vinegar out of coconut sap or coconut water for that matter. Simply place the liquid in a tight container (although some would leave them uncovered to encourage yeast growth), and it would naturally ferment in several months. The murky substance in coconut sap vinegar is the vinegar mother, which indicates good fermentation process. Once the liquid has fermented or is sour enough, the mother is removed to prevent spoiling.

4. Contains Probiotics

Fermented foods like coconut sap vinegar are rich sources of probiotics, which promote healthy digestion. They have antimicrobial and antibiotic properties that help the body fight against common infections and illnesses. Therefore, cooking or eating with sukang tuba may be as good as drinking the infamous Yakult or other cultured milk drinks in the grocery.

3. Widely