Home / Current Issue / Paper 1705762
Exploring the Practices in the Traditional Nipa Vinegar Production in Lingayen Pangasinan
Subject area: Science,Engineering and Technology · Area of research: Food, Science, and Technology
Abstract
This study delves into the intricate world of traditional Nipa vinegar production in Lingayen, Pangasinan, employing a mixed-methods approach to unearth the cultural, economic, and technological dimensions of this age-old craft. Through ethnographic interviews with local farmers, vinegar producers, and landowners, combined with thematic analysis, we explore the nuanced practices involved in sap collection, fermentation rituals, and packaging methodologies. Our investigation sheds light on the challenges posed by the limited shelf life of Nipa vinegar products and the producers' understanding of microbial content, offering insights into potential innovations to enhance production efficiency and product quality. Despite these challenges, the study reveals a deep-rooted resilience within the community, as evidenced by their adaptive practices and commitment to preserving this cultural heritage. By illuminating the multifaceted dynamics of Nipa vinegar production, this research contributes to a nuanced understanding of traditional foodways and informs strategies for sustaining and revitalizing this cherished tradition.
Keywords
Nipa vinegar production, Lingayen, Pangasinan, Traditional production, Microbial content, Fermentation
References
[1] Budak, N. H., Aykin, E., & Seydim, A. C. (2011). Functional properties of vinegar. Journal of Food Science, 76(4), R101-R108.
[2] Barrera, J., Bakker, E. G., Gouin, S., & van Bers, C. (2018). A win-win solution? Mass fortification of food in the Philippines. Journal of Development Economics, 134, 387-402.
[3] Brandão, R., Joaquim, A., Rodrigues, C., Duarte, W., Silva, R., & Silva, M. (2017). Processo de produção de vinagre e fermentado alcoólico. Brazilian Patent BR1020160140245
[4] Chen, H., Li, X., & Lin, J. (2023). A review on the industrial production of vinegar. Food Science and Human Wellness, 12(1), 1-10.
[5] Kocher, A., Rodriguez, C. A., & Roberts, M. (2012). Development of an optimized process for vinegar production and its evaluation in a scaled-down reactor. Food and Bioprocess Technology, 5(1), 265-274.
[6] Nguyen, N. H., Song, Z. W., & Kim, S. (2019). Production of vinegar from nipa palm by immobilized acetobacter in mixed cultures. Food Science and Biotechnology, 28(4), 1227-1235.
[7] [Some characters in this reference could not be displayed correctly — please refer to the published PDF for the full reference.]
[8] ñäÙÏÙƺ®®®œ�~œœœ~oo]N>hÜZh<CT6�CJOJQJaJh<CT5�6�CJOJQJaJ"h<CTh<CT5�6�CJOJQJaJhîn+5�6�CJOJQJaJhåWO5�6�CJOJQJaJhœm@5�6�CJOJQJaJ"håWOhåWO5�6�CJOJQJaJhX‰CJOJQJaJh^~ h^~ 6�OJQJhåWO6�OJQJhœm@OJPJQJh^~ h^~ OJQJh^~ h^~ CJOJQJhåWOhåWOCJ(OJPJQJZ[|®¯°±( [Some characters in this reference could not be displayed correctly — please refer to the published PDF for the full reference.]
How to cite this paper
@article{1705762,
author = {Krisha Mae Macapagal Quinto},
title = {Exploring the Practices in the Traditional Nipa Vinegar Production in Lingayen Pangasinan},
journal = {Iconic Research And Engineering Journals},
year = {2024},
volume = {7},
number = {11},
pages = {58-78},
issn = {2456-8880},
url = {https://www.irejournals.com/formatedpaper/1705762.pdf},
abstract = {This study delves into the intricate world of traditional Nipa vinegar production in Lingayen, Pangasinan, employing a mixed-methods approach to unearth the cultural, economic, and technological dimensions of this age-old craft. Through ethnographic interviews with local farmers, vinegar producers, and landowners, combined with thematic analysis, we explore the nuanced practices involved in sap collection, fermentation rituals, and packaging methodologies. Our investigation sheds light on the challenges posed by the limited shelf life of Nipa vinegar products and the producers' understanding of microbial content, offering insights into potential innovations to enhance production efficiency and product quality. Despite these challenges, the study reveals a deep-rooted resilience within the community, as evidenced by their adaptive practices and commitment to preserving this cultural heritage. By illuminating the multifaceted dynamics of Nipa vinegar production, this research contributes to a nuanced understanding of traditional foodways and informs strategies for sustaining and revitalizing this cherished tradition.},
keywords = {Nipa vinegar production, Lingayen, Pangasinan, Traditional production, Microbial content, Fermentation},
month = {May},
}