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.
Nipa vinegar production, Lingayen, Pangasinan, Traditional production, Microbial content, Fermentation
IRE Journals:
Krisha Mae Macapagal Quinto
"Exploring the Practices in the Traditional Nipa Vinegar Production in Lingayen Pangasinan" Iconic Research And Engineering Journals Volume 7 Issue 11 2024 Page 58-78
IEEE:
Krisha Mae Macapagal Quinto
"Exploring the Practices in the Traditional Nipa Vinegar Production in Lingayen Pangasinan" Iconic Research And Engineering Journals, 7(11)