The Body

When on our way..........Educational Trip

          It was a  sunny day of September  7, 2010 when our letter was approved  by the City Mayor Ferdinand M. Amante Jr. with the help of our beloved City Councilor Hon.Erwin L. Dano to use the City Government Shuttle Bus. We were  very happy indeed. The STEC pupils can visit  the different historical places of Butuan. In fact,Mrs. Lorna C. Conde and Mrs. Restituto C. Navarro our principals were  with us . There were  25 pupils who joined the Smartschools Contest Quest Challenge. Each group has different assigned task to do.

         Our coach Mrs. Ophelia C. Balla and team members: Julienne Dano, Krista Balla, Hilarey Bentulan, Valerie Edflo Vismanos, Reggie Vera  Palac and Zyriae Ganapin were  assigned to visit  the place where Butuanon local wine called "Laksoy"is made. Barangay Babag is a place where the Old Butuanon lived . They really speak Butuanon. Before approaching to their place we saw some nipa palm along our way.  The driver asked  the villager where can we find the Laksoyan. And finally we found it.........

       

            We arrived in a small house surrounded with mud,  A friendly worker approached us with helping hand and showed us the seed  nipa  palm that grows into a shrub which is the beginning of Laksoy.  

             Since mud takes part in making laksoy , it is not surprising why mud surrounds the house.  So  all of us took off our footwear and walked barefooted the dirty , sticky mud just to reach the house's backyard.  

 

                  Nearer and nearer we go , we felt warm heat from the fire touches our skin.  They showed us the big distilling apparatus called "LAKSUYAN" which is the laksoy machine.  We witnessed the hard work of Manong Josefito in making laksoy.

       We also had quick interview  with Manang Belen Fortuna - the owner of the Laksuyan.  She shared to us the steps  in making laksoy wine .  She also pointed the different parts and functions  of the laksuyan. It took  us one (1) hour waiting  how laksoy flow from the funnel at that time.  We learned so much from 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 a vinegar.  Driven by curiosity, each of us grabbed the moment and tested a few amount  of laksoy wine.  As the laksoy reached our tummy, we felt warm inside

         

 We finished our task and we bid farewell to the workers.  We walked on the dirty mud once gain 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 the experience and knowledge about one of our City's pride possession.,the laksoy wine.  

PROCEDURE IN GETTING  THE NIPA SAP

          Nipa Palm grow in muddy areas near brackish water.  They are low to the ground, their trunks actually grow horizontally beneath the surface of the earth, with branches jutting up in clumps.   The stalk is cut and the sap harvested only after the flower has bloomed.This makes harvesting the tuba (sap) very easy.

 

1. The stalk is cut and the sap is harvested only after the flower has bloomed. Then  they  prepare  the flower stalk for tapping, by bending it down and away from the trunk of the palm, rubbing it with mud, and massaging it. The idea is to loosen the fibers inside the stalk enough to get the sap flowing without pulverizing them; this is done  a couple times a day for a couple of weeks.

2.The stalk is ready for cutting when the flower's nuts are sweet .  The flower is taken off about six inches from where it attaches to the stalk and once again , mud is rubbed along its length to draw the sap out.  If the tapper has accurately gauged the readiness of the stalk then sap should start flowing right away. It's captured in a bamboo tube that's attached to the end of the stalk.

3.Immediately after cutting, a container is attached to collect the sap. The Sap is thoroughly drained often Nipa Palm  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. The tuba is collected twice a day.

 

 






















3. Fermentation will require the sap to be stored in a banga, an earthen-made jar, for two days. Longer fermentation will turn the sap into vinegar. Ready for cooking process.  

Cooking Processing in Making Lakosy 

1.See to it you have sufficient Nipa Sap fermented  two(2) days stored in a (banga )  jar or container.

2.You have also enough fire woods to used in making laksoy wine.

 

3.Clean the inside portion of the distilling drum apparatus using clean water after cleaning close the tin can funnel and put in side two(2) containers (2o liter ) of nipa sap.

4.Put the metal pan (kettle) on the top of the distilling drum then put sufficient amount of water  inside the metal pan  (kettle) to serve  cooler. 

5.Create  fire using the firewoods.  When the Nipa sap comes to a boil it will reach up to the improvised mirror regulator (attached to the distilling drum) , then control the fire.

Other laksoyan maker...

 

6.Boiled  nipa sap  will produce steam and will evaporate going up to the sealed metal pan(kettle) and the evaporation will pour down then the gutter will catch the evaporation from the metal pan (kettle) and pass through to the extended funnel outside where the glass bottle  will collect  so called Laksoy wine.  For every  one  glass bottle (4 liters) Laksoy wine collected , the water inside the metal pan (kettle) will become hot and it is time also to change a fresh water to maintain the low temperature of the operation.

7. The distilled Laksoy finally drips into a bamboo funnel (tudluyan ) before emptying into a gallon bottle. The laksoy is then poured into a bottle through a funnel.

7.For every two (2) container of nipa sap , it will produce one (2) glass bottle (4liter/bottle) –for first class of Laksoy . but for a commercial laksoy, two containers can produce 2 to 3 gallons of laksoy.

8.After collecting two (2)glass of bottles of Laksoy wine it’s time to change a new two (2) container of nipa sap for another making of Laksoy wine and   continuous process.( defends upon the  available of  nipa sap.)

9.After making Laksoy   wine, take out the kettle from the distilling drum and   clean .  Drained the distilling drum and wash with clean water  for preservation and clean everything around the surrounding for the next day operation.

Laksoy wine is produced into classified production class A and B. Class " A " laksoy wine prepared by indigenous people during festival occasions and social gatherings. Class " B " Laksoy wine is prepared into commercial purposes and delivered and sale in sari-sari store and even displayed in the public .

“Doon Po Sa Amin : Laksoy Ato ,Ini Kadyawon Ta”

“Doon Po Sa Amin : Laksoy Ato ,Ini Kadyawon Ta”

 

PARTS AND FUNCTIONS  OF LAKSOYAN

1. Metal Pan- is made out of metal. It is an apparatus where cool water in place to control the temperature.

2. Distilling Drum- is biggest and the most important part of the laksuyan. 

3. Bamboo Spout- is made out of bamboo. A funnel used where laksoy wine pass through.

4. Npa Sap or tuba -is place inside the distlling drum for cooking to produce laksoy.

5. Tin Can-  serve as  container of  the tuba.

6. Clay Soil - it is use to seal the open parts of the hole apparatus during the making of laksoy.

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