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Vinegar from Ilocos and La Union, northern Luzon, Philippines
Sukang Iloko is the dark sugarcane vinegar of the Ilocos region of the Philippines. It comes from sugarcane juice fermented in earthenware jars with samak, a plant extract that turns the liquid black. Ilocos cane vinegar is made either by souring cane juice directly or by letting basi wine turn to vinegar. Five cane vinegars from La Union producers measured pH 2.6 to 3.9 and ranged from golden yellow to brown.
| Sugarcane juice | Pressed from the stalks, traditionally in a carabao-driven wooden press[wp-basi][verafiles2012] |
| Water | Added to the juice before boiling in the Ilocano basi method[wp-basi] |
| Samak (a plant extract, locally so called; its bark and leaves) | Turns the liquid dark. In the Ilocano basi method ground dry samak bark and leaves are the source of microorganisms[verafiles2012][wp-basi] |
| Starter | naturally fermented; in the Ilocano basi method samak is the source of microorganisms |
What changes: Sugarcane stalks are crushed in a press and the juice runs out
Wooden presses driven by a carabao were the traditional crusher; machines are also used [wp-basi]. Output: cane juice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Sukang Iloko is the dark sugarcane vinegar of the Ilocos region of the Philippines. It comes from sugarcane juice fermented in earthenware jars with samak, a plant extract that turns the liquid black. Ilocos cane vinegar is made either by souring cane juice directly or by letting basi wine turn to vinegar. Five cane vinegars from La Union producers measured pH 2.6 to 3.9 and ranged from golden yellow to brown. Acetobacter species, isolated from five La Union cane vinegars does most of the fermenting.
| Acidity | pH 2.6–3.9Measured[iijmr2025] | Let the basi sour to vinegar in the jars |
|---|
Made from cane juice, not palm sap or coconut water, and darkened by samak [verafiles2012]. Ilocos cane vinegar is made in two ways, by souring cane juice directly in large jars or by letting low-quality basi wine go through acetic fermentation [wp-vinegar].
A VERA Files article says a Laoag producer's vinegar holds a standard acidity of 4.5 (unit not given) and carries a quality seal from the Bureau of Foods and Drugs [verafiles2012]. Five La Union cane vinegars measured pH 2.6 to 3.9 [iijmr2025].
Every number is labelled with how it is known. How this atlas is made
Catherine Abadilla of Laoag City inherited a vinegar-making formula from elders who kept a small vinegar-making holding in the cane-growing village of Araniw. In 1996 the regional director of the Department of Science and Technology encouraged her to commercialise her improved process, and the department supplied 50 more earthen jars. By 2012 her firm, Cormel Foods, made at least 500 gallons of sukang Iloko a month [verafiles2012].
