ARK Technological Institute Education System Inc.

Lucena City,Quezon

The Importance of Food Safety, Hygiene and Sanitation in Making Lambanog as perceived
by the authorized personnel of Capistrano Lambanog Distillery Tayabas Quezon, A.Y2016-2017

Mercy-Rose D. Caalaman

Joanna Marie A. Cueto

A.Y 2016-2017
 CHAPTER I

THE PROBLEM AND ITS SETTING

Introduction

Cleanliness is the most important part to have a good image in a business.to have an advantage,

be sure to be clean and safe. Knowledge, skills and abilities must focus on food safety practices that will

protect the public from food borne illness. Good sanitation minimizes production cost, improves

employee morale and efficiency and important from other aesthetic consideration. Cleanliness means to

be free from hazards on food and everything to be safe.

Quezon province is a land known and popularized for abundant coconut trees. Lambanog is a

product from coconut; it is an alcoholic drink or beverage which can be found in different places or

municipalities in Quezon province because of its purity and natural made-up. However, this product is

best in some parts of Quezon Province especially in Wakas Tayabas City. People always visit Tayabas,

Quezon to buy Lambanog. People always include Lambanog in their various occasions and events as

beverage. Like wine, this drink can be flavour in different types like grapes or mostly raisins.

This is carried out for the purpose of verifying that Lambanog is not just a best alcoholic drink for

occasion but also insures that it is safe and clean for human consumptions.

Background of the Study

Lambanog is wine made from coconut. Lambanog is famous for its potency that normally

caresses about 80 to 90 proof variation. It mostly produced in Quezon Province Philippines. It has been

passed down throughout generations of coconut plantation farmers. The process involves collecting the

sap from the coconut flower, similar to rubber tree tapping. The sap is then cooked and fermented to

become tuba, a popular coconut today. The tuba is then distilled to make Lambanog.
 In Quezon consuming Lambanog wine is normally public thin men relax in a circle and tagayan

will ensue. The men take turns drinking shots from the cap put in the middle of the group. Normally,

there is additionally a person vocal singing and playing the guitar to include the festivities, it was made

an export product in 2001 and has definitely brought in foreign markets. To attracts the youth and

expands its advertising possibilities, it is now industry in sold in different flavour such as cheery, jack-

fruit, apple, orange, four period, strawberry, bubble-gum, mint etc. the coconut wine making a stars by

having exactly what was called the tree of life, the coconut tree. The flower from the tree, the area lefts

by the flower is changes from the pipe.

In this study, Capistrano Lambanog Distillery will be subjected to a survey personnel and nearby

residence interviewed on food safety and sanitation.

Statement of the Problem

This study concerned and aimed to determine The Importance of Food Safety, Hygiene and

Sanitation in Making Lambanog as Perceived by Authorized Personnel of Capistrano Lambanog

Distillery Tayabas Quezon A.Y. 2016-2017.

Spicifically, the answers of the following were sought.

2. What are the statutory and regulatory compliance of Capistrano Distillery in terms of:

2.1 Business Permit

1. What is the demographic profile of the respondents in terms of

1.1 Sex;

1.2 Age;
 1.3 Status

1.4 Position

1.5 Place where you live?

2.2 HACCP (Hazards Analysis Critical Control Point) Certification

2.3 Food and Drug Administration Certificate (FDA) registration of products

2.4 City Health Requirements for personnel and plants

2.5 DENR Requirements for business establishments

2.6 Personnel Health Certificate

3. What are the food safety and sanitation procedure of Capistrano Distillery during and after operation?

4. What are the action plans of the Capistrano Lambanog Distillery to prevent food contaminations ?

4.1 Preventing Chemical Contaminants

4.2 Ways to Prevent Band To food Contamination

Significance of the Study

This study brought significance to researchers for they were able to apply and exercise the

knowledge learned in the field of Food Safety Sanitation. This work will also served as a guide for the

future researchers for they related studies.

The community will also benefits from this because it will not just provide ideas on how safe Lambanog

but also it will help to promote Lambanog and add job opportunities for tayabasin. This study will also
prove and give ideas to Lambanog Industry that Safety and Sanitation is important of business. It also

has been an economical point of view because it will create job by promoting Lambanog safe for

consumption and increase lambanog consumption.

Scope and Delimitation

This is focused on the The Importance of Food Safety, Hygiene and Sanitation in Making

Lambanog as perceived by the authorized personnel of Capistrano Lambanog Distillery Tayabas

Quezon,A.Y2016-2017.

This research was conducted at Capistrano Lambanog Distillery. The research was subjected to

data gathering of statutory and regulatory certifications and interview through the lose of questionnaire

to Capistrano personnel with fifty respondents.

Conceptual Framework

Definition of Terms

Cleanliness- the must requires in doing something or processing.

Contamination- the effect by which the product is in improper disposal

Food safety- the process that product will free from any hazard either biological, chemical, and
physical.

Hygiene- a process to prevent health disease from the product.

Lambanog-the product of the research that comes from fermented sap of the coconut tree.

Sanitation- the treatment and proper disposal of savage from the product.

Sap- the ingredients of lambanog, the nectar from unopened coconut flower.
Statutory- contains a permits required on the product.

Tuba- another term of lambanog, without colorants pure sap.

 CHAPTER II

Review of Related Studies and Literature

This chapter discusses the review of the literature and studies which help the researcher in

conceptualizing the study. They were called from books, in publish manuscript and journals.

Lambanog

Lambanog is wine made from the coconut. Lambanog is famous for its potency that normally carries

about 80 to 90 proof variations. It is mostly produced in Quezon Province, Philippines. It has been

passed down throughout generations of coconut plantation of farmers. The process involved

collecting the sap from the coconut flower, similar to rubber tree tapping. The sap is the cooked

andfermebted to becomes tuba, a popular coconut toddy. The tuba is then distilled to make

lambanog.

Part of the Customs

In Quezon, drinking lambanog is usually a communal thing-man sits around in a circle and

tagayan will ensue. The men take turns drinking shots from a cup place in the middle of the group.

Usually, there is also someone singing and playing the guitar to add to the festivities; he takes his turn at

drinking too, so the music gets more interesting as the drinking goes on. It was made an export product

in 2001 and has attracted foreign markets. To attract the youth and expands its marketing possibilities, it

is now marketed and sold in different flavors such as cherry, jack-fruit, apple, orange, four seasons,

strawberry, bubble gum, mint and etc.

Process of Making

The lambanog making process is inexpensive and coconut trees are abundant in the Philippines.

This made the lambanog to be coined As a “poor man’s drink”. Aside from that, making lambanog , the
process itself, is an artistic expressions that is distinct to the Filipinos. It has been a part of Filipino

tradition for centuries.

The process of making lambanog starts with what was called the tree of life , the coconut tree.

The flower from the tree, the space left by the flower is replaces by a tube made of bamboo. Daily, the

people collect the nectars in the tube and it is being distilled to become a lambanog . It seemed like the

process of making lambanog is simple, but it is otherwise. A worker will climb up the tree about 30 feet

high having a bamboo and sickle and getting the nectars from 35 coconut trees that was connected to

each other by two long bamboo trunks. An expect can finish collecting nectars from 40 trees in 30

minutes. The nectars that were collected were put in a big plastic drum then when it is already full it

will be transferred in a cooking pan and will be heated. The alcohol vapour is cooled and transferred

into a large jar, and the lambanog is ready.

Flavored Lambanog

To be able to make lambanog in a desired colored, smell and taste,prunes were added to it. Some

lambanog that can be bought in Manila has different flavors, like grapes and bubble gum.

Step on How to Make Coconut Wine

The Preparations and The Collect of Coconut Sap

The tuba gathered cuts and prepares bamboo to make into a container foe the coconut sap. It

should be about a foot long or a little bit longer to accommodate about the 1 liter of liquid. Then he cuts

a bigger bamboo area double in length to make an addition compartment for the sap to be transmitted to.

He will then carry this bigger bamboo compartment on his shoulders when he climbs up the tree. Then

barok is preferred by chopping it into tiny pieces and putting them in a little container that he attached

to his waist when he goes up the tree. The first climb-with his knife or sanngot attached to his waist the
tuba gathered climbs the coconut tree carrying the 1 foot bamboo compartment and seeks unopened

flower. By cutting the idea of the flower it discharges a sap.

Then he connects the bamboo container filled by having a handful of barok, to the flower to

catch the liquid. He secures it properly so it will not fall down. The excellent of tuba depends on the

tuba gatherer. He who recognizes exactly how to mix the right amount of Barok to the coconut sap will

produced a very good coconut wine. Each tree have different quantity of liquid created, if the tuba

gatherer are able to master the correct blend then he will be known as an exceptional Tuba gatherer.

Every early morning, carrying the larger bamboo on his shoulder, he will definitely rise the tree

to compile the juice and clean the bamboo container. One tree can produced liter of tuba per day,

sometimes more. In the afternoon the mananguete will certainly rise the tree and cut the guideline of the

flower once more and put some barok into the bamboo container and attached it to the flower, fasten

and secure it.

The Fermentation Sedimentation and Decantation Process of Coconut Wine

In the morning after all the coconut sap is gathered, fermentation begins.

 First, transfer tuba into a plastic or glass compartment. A glass container is preferable. No

chemical like plastic will certainly do. In olden days gallons made of glass were abundant. So you

can easily see the sediments with glass. Now tuba will certainly discharges some bubbles. Leave it

in the compartment till the bubbles level off and while forming sediments for pertaining to 3 to 4

days. Note: you are able to consume tuba in this stage or fresh from the tree.

 It has a kind of harsh sweetness taste in it or mapakla. After 3 to 4 days when bubbles declined

distillations rather decantation or filtrations process begins. In this red coconut wine-making,

distillation procedure isn’t utilize although the terms distill is frequently described in this process
 of sedimentations, decantation and filtration. You will definitely notice that the container has

sediment on the bottom about 1 inch thick.

 Carefully transfer the tuba to an additional container by utilizing a little hose pipe, ensuring not to

move the container so the sediment will remain. After the tuba is separate from the sediment you

are able to throw the sediments away. Then it will certainly take one more 4 to 5 days for the next

decanting. Note: after every decantation/filtration procedure, the volume of liquid will come to be

less, so it is important to have a tuba reserved in an additional glass container to be utilize in filling

up the fundamental container after the sediment is cleared away.

 Make sure the brand new compartment is total to the neck so the tuba will not turn sour. Then deal

with it tightly.

 After 4 or 5 days, transferring from one container to yet another, the sediment now is almost gone.

At this point you can easily cover the container remarkably securely however consistently make

sure its full.

 Leave the compartment alone tightly dealt with. After a couple of weeks if you see some sediment

you could separate liquid from sediment once more. The tuba that undergoes a prolonged

sedimentations procedure turns into more powerful and greater alcohol material. This is called

Bahalina.

 Leave the compartment for months before you repeat the process if you watch a little sediment.

Note: the longer the sedimentations process the darker red it will become and when you tap the

glass compartment it will make a high pitch echoing sound which indicates it is now Bahalina.

Lambanog has been known to be around before the Spaniards came to the Philippines. Since that

time, the archipelago inhabitants had already been enjoying the potent effects of the native spirits
of tuba, tapuy and lambanog. The aforementioned native brews are more than enough to stir the

avid drinker’s senses. Despite of its high concentration of alcohol, lambanog is unique, in the sense

that it does not induce the much dreaded hang over. It has shown to the world that the technology

of wine making of the making of lambanog is already well and alive in this archipelago before it

got its name to be known later as Philippines. It is known technically as distilled coconut wine

whose potent brew vouch for a clear but assertive punch. Aggressive but smooth to avid drinking

aficionados. The making of lambanog is a product of Filipino ingenuity that start from the

gathering of coconut sap locally know as tuba by climbing the palm coconut tree by gatherers as

high as 15 meters. The gathered sap is then distilled in a stove where the large or giant wok is

placed.

On top of this, is a tank and then another wok. Boiling the sap makes the steam rise and get in

contact with the kettle on top containing cold water. The resulting sweat from this condensation

process is collected and condensed into lambanog. In distilling tuba it makes a litre of lambanog.

Flavored concoctions for lambanog have gained popularity to drinkers with such a discriminating

taste. Flavour like of apple pineapple and strawberry are some of the variants that has been made

to make the taste enticing.

Lambanog is distilled in the Philippines, commonly described as coconut wine or coconut vodka.

The drink is distilled from the sap of the unopened coconut flower and is particularly potent,

having a typical alcohol content of 80 to 90 proof after a single distillation, but may go as high as

166 proof after the second distillation.

As with coconut arrack, the process begins with the sap from the flower of the coconut palm trees.

The sap is harvested into bamboo receptacles similar to rubber tree tapping.
The collected sap is then put through a cooking on fermentation process to produce coconut toddy

called “tuba” which can then be distilled to produce Lambanog. Until recent years, lambanog was

considered a local drink comparable to moonshine or recent years, Lambanog was considered a

local drink comparable to moonshine or other home-brewed alcoholic beverages duetoits long

history as a cottage industry product.

According to the 2011 World Health Organizations report, Filipinos ranked as the top wine drinker

in the whole Asian Region. The Filipinos love for drinking wine can also be traced from the

country’s rich culture and tradition. The Philippines has a unique tradition of brewing, fermenting

and drinking wines that produced in the different part of the country. Every region has its unique

and exotic line of local wines and spirits that greatly vary in flavour.

1) Tuba

Tuba or coconut toddy is claimed to be the oldest recorded alcoholic drink in the

Philippine. When the famous explorer Ferdinand Magellan and his men arrived in the country

in March 17,1521, it was believed that the natives offered them tuba as a welcome drink.

Locally known as “jungle wine” tuba is a sweet, fresh or mildly fermented sap taken

from tapping the young expanded flowers or coconut bud. The tip of the bud is lopped and the

pale juice are filtered into bamboo containers. From this juice comes a syrup concentrate of

tuba.

2) Lambanog

Lambanog or coconut wine or vodka is the most popular alcoholic drink in the Southern

Tagalog. It is mostly produced in the Quezon Province, and selected province s of Laguna and
 Batangas. It has certainly been passed down throughout generations of coconut plantations

farmers.

This localwine is essentially processed tuba and well known for its strength that

ordinarily carries 80 to 90 proof alternatives. The procedure include collecting the sap from

the coconut flower comparable to rubber tree tapping. The sap is then preferred andfermented

to turn into tuba then distilled to make lambanog.

3) Basi

Basi is a sugar cane wine made in Ilocos Norte, chiefly in naguillian where a Basi

Festival ias annually held. The product has been produced and consumed long before the

invasion of the Spaniards. However, declaration of Wine Monopoly by the Spanish

government during the Spanish era literally disturbed and deprived the native producers.

Basi is made by fermenting boiled, freshly extracted, sugar cane juice. The juice is then boiled

in barrels and stored in earthen clay jars called burnay. Flavouring made of ground glutinous

rice and duhat (java plum) bark or other fruits barks are added after the juice has cooled. A

dried powdered starter is used to start the fermentation. The mixture is left for up to three

months to ferment and up to one year to age. The final product is a light brown color and has a

sweet and a sour flavour.

4) Laksoy

Laksoy or palm liquor is distilled from the sap of a nipa palm. It is widely made and available in

Caraga, Mindanao, where nipa palms abundantly grow along riverbanks. The palm are selected

based on the maturity of their bough and fruit. The process involved in making laksoy is tedious

and time-consuming.
 The process stars with applying mud to the bough and fruit of the nipa palm once palm

once every three days for a succession of six weeks. The mud will be scraped off later before

cutting the bough. After cutting the bough, a salhod (bamboo container) is attached to whet the

sap. The sap is thoroughly drained by slicing two to three millimeters off the cut-bough in the

next five days. 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 a vinegar.

5) Tapuy

Tapuy or rice wine is a ceremonial wine served during special occasion which originated

from the mountainous Cordillera region of the country. Its name is derived from “tapai” (ta-

pie) or “tape” which refers to the traditional fermented food found in the most southeast Asian

countries. The rice wine is somehow sweet but leaves a bold taste due to its 14% alcohol

content.

It is a naturally fermented alcoholic drink made from pure glutinous rice or combination

(glutinous and non glutinous) with anuoad roots, ginger extract and powdered bubod. It is not

deluted with water and h as no sugar added.

Traditional tapuy rice becomes sour after 2 to 5 days depending on the preparation method.

Since it doesn’t a long she life, the is not sold commercially.

6) Coffee wine

The province of Cavite is known as the coffee capital of the Philippines with nine(9)

coffee producing towns. Excelsa coffee varieties are the most commonly in these towns. The

first brewed coffee wine in the world is extracted from the finest coffee beans in the province

with the combined agricultural wealth and historical tradition of wine making.
7) Strawberry Wine

Benguet is known for strawberries – be it strawberry jam or strawberry ice cream. Now

the Strawberry Capital of the Philippines, La Trinidad has added another creation in their own

One Town One Project(OTOP). The locally produced strawberry wine is certainly made from

fresh fruits.

8) Mango Wine

Mango is the one of the countrys premier fruit crops. Mango wine has clear golden

yellow color, aged in glass vat for at least 6 months. The process of making mango wine

includes four steps: juice preparation, starter preparation, fermentation, and aging &

clarification. The wine Has a unique fruity aroma and smooth flavour that provides

consumers with s delightful experience.

9) Pineapple Wine

The pineapple wine is made from Formosa pineapple, the sweetest pineapple variety in

the country, abundantly produced and exported by Camarines Norte. The pineapple wine,

which has 10.2% alcohol content, complements the red berry wine (6.3% proof) according to

the analysis of Bicols Department of Science and Technology

10) Cashew Wine

Palawan is considered the cashew capital of the country supplying 90% of the nut

requirement. The abundance of cashew in the province of Palawan paved the way to

processing and fermenting such into a unique cashew wine.

According to Department of Agriculture’s BAR Digest Magazines, “the technology

involved the natural extraction of the juice from the cashew apple through osmotic process
 wherein the natural fibers and membranes of the pulp filter the undesirables organic

component that are responsible for the astringent and acrid taste of juice. The extracted juice is

now the materials used to produce wine. The wine is sparkling yellowish-brown when

fermented from the juice extract of the cashew apple and become reddish-brown upon going

for more than a year. The developed technology for wine contains 10-12 percent of ethyl

alcohol.

11) Calamansi Wine

Calamansi is considered as one of the major fruit crops in the Philippines which is

indigenous to the country. The juice extracted from its pulp can be processed into wine.

Fermentation usually takes three to four weeks. The calamansi wine has a unique taste with its

citrus flavour.

In Asian countries, there is one popular drink, actual a native drink called Palm wine.

Anyone who has grown in the Philippines has come across palm wine. Palm wine is the sweet

tasty sap gotten from wounded palm trees. This is even called as “Lambanog” . Palm wine is

good for our health if only we drink pure palm wine. This is because preservatives and

sweeteners are added to it in order extend its shelf life, which makes it not good for our health.

When palm is tapped it is fresh and sweet but in 24 hours, it can become sharp and sour, and

contain more alcohol than some of our alcoholic drinks. It is because the palm wine undergoes

fermentation. Palm wine has benefits when consumed fresh or fermented, but the most

benefits gotten when it’s consumed fresh.

OLYMPUS DIGITAL CAMERA

The process of how to make palm wine is called wine tapping. A palm wine tapper

climbs the palm tree with a rope that is locally designed for that purpose. When the tapper
climbs the tree to the top, he will cut some palm branches to expose the tissue and use the

knife to create a hole in the tree.

The hollow bamboo or empty pipe is used to direct the sap into a gallon which is tied to the

tree.

Contents of Palm Wine:

 Sugar

 Protein

 Carbohydrate

 Amino Acid

 Vitamin C

 Yeast

 Bacteria

 Potassium

 Zinc

 Magnesium

 Iron

 Vitamin b1,b2,b3 and b6

Health Benefits:

1. Improves Eyesight

 Palm wine helps in maintaining good eye health. It contains antioxidant,

Vitamin C which is also found in other fruits and vegetables. Vitamin B1

also helps in improving our vision.

2. Reduce risk of cardiovascular diseases

  Research shows the drinking moderate amount of palm wine has been

associated with reducing the risk of developing cardiovascular diseases

such as heart failure. This study was conducted by Lingberg and Ezra in

2008. Palm wine contains potassium which has been proven by research to

improve heart health and bring down hypertension. However, too much

intake has adverse effects like destroying liver.

3. Help fight Against Cancer

 It contains Vitamin B2, also known as riboflavin, which is an antioxidant

which helps in the fight against free radicals.

4. Helps in Maintaining Healthy Hair, Skin and Nails

 The iron and vitamin B complex found in the palm wine are needed for a

healthy skin and nails. Iron is very important for the development, growth

and functioning of some cells in our body. This property of palm wine

makes it helpful in promoting would healing by repairing our tissues and

promoting the growth of healthy cells.

5. Promotes Lactation

 It is being used by many natural healers in some other parts of Africa to

help to lactate mothers when she has limited breast milk production.

Research is needed to investigate the property of palm wine that makes it

stimulate the production of breast milk.

 CHAPTER III

Theoretical Framework And Research Methodology

This chapter present relevant theories and concepts regarding The Importance of Food Safety,

Hygiene And Sanitation in Making Lambanog as Perceived by Authorized Personnel of Capistrano

Lambanog Distillery in Tayabas Quezon and also include the research designs, method, variable and

measures, and research instrument to determine the relevant finding and data for the study.

Theoretical Framework

Philippines Coconut Wine -Tuba Coconut Wine tuba is even ingested in Sri Lanka and

Myanmar. Production of coconut wine has indeed contributed to the endangered status of some palm

species such as the Chilean wine palm (Jubaea chilensis). Coconut Wine Tuba in the Philippines In the

Philippines, coconut wine tuba refers both to the freshly collected sweetish sap and the one by having

the red lauan-tree tan bark colorant. In Leyte, the coconut wine tuba is matured for up to one to 2 years

such that an echoing ring is made when a glass container is tapped explanation required; this variation

of tuba is called bahalina. Coconut Wine Tuba Tapping Coconut Wine Tuba – Palm TreeThe sap is

extracted and collected by a tapper. Commonly the sap is compiled from the cut flower of the palm tree.

A compartment is fastened to the flower stump to collect the sap. The white liquid that at first gathers

has a tendency to be extremely sweet and non-alcoholic before it is fermented. An alternate technique is

the felling of the whole tree. Where this is practiced, a fire is occasionally lit at the cut end to help with

the assortment of sap. Coconut wine tapping is mentioned in the novel Things Fall Apart by the

Nigerian writer Chinua Achebe and is central to the plot of the groundbreaking novel The Palm Wine

Drinkard by Nigerian author Amos Tutuola. In parts of India, the unfermented sap is called neera

(padaneer in Tamil Nadu) and is cooled, saved and circulated by semi-government agencies. A little
lime is included in the sap to prevent it from fermenting. Neera is said to consist of lots of nutrients

featuring potash. Coconut sap starts fermenting immediately after assortment, due to natural yeasts in

the air (typically spurred by residual yeast left in the gathering container). Within two days,

fermentation yields a fragrant wine of up to 4 % liquor content, mildly intoxicating and sweet. The

coconut wine tuba may be enabled to ferment longer, up to a day, to yield a stronger, more sour and

acidic taste, which some folks favor. Longer fermentation creates vinegar instead of stronger wine,

known as Lambanog. In Africa, the sap is use to create coconut wine tuba and is most frequently taken

from wild datepalms such as the silver date palm (Phoenix sylvestris), the palmyra, and the jaggery

palm (Caryota urens), or from oil palm such as the African Oil Palm (Elaeis guineense) or from Raffia

palms, kithul palms, or nipa palms. In India and South Asia, coconut palms and Palmyra palms such as

the Arecaceae and Borassus are favored. In southern Africa, palm wine (ubusulu) is produced in

Maputaland, an area in the south of Mozambique between the Lobombo mountains and the Indian

Ocean. It is mainly produced from the lala palm (Hyphaene coriacea) by cutting the stem and compiling

the sap. In part of central and western Democratic Republic of the Congo, palm wine is called malafu.

There are four types of coconut wine tuba in the central and southern DRC. From the oil palm comes

ngasi, dibondo comes from the raffia palm, cocoti from the coconut palm, and mahusufrom a short palm

which grows in the savannah areas of western Bandundu and Kasai provinces. In Tuvalu, the procedure

of making toddy can plainly be viewed by having tapped palm trees that line Funafuti International

Airport. In some areas of India, coconut wine tuba is evaporated to create the unrefined sugar called

jaggery. Coconut Wine Tuba Distillation – Lambanog Local Distillation of Burukutu in Ghana Coconut

wine tuba might be distilled to generate a stronger refreshment which is Lambanog goes by different

names baseding on the region (e.g., arrack, village gin, charayam, and nation whiskey). Throughout

Nigeria, this is typically called ogogoro. In parts of southern Ghana distilled coconut wine is called
akpeteshi or burukutu. In Togo it is called sodabe, in the Philippines it is called lambanog, while in

Tunisia it is called Lagmi. Social role of Coconut Wine In India, coconut wine or toddy is served as

either neera or padaneer (a sweet, non-alcoholic beverage stemmed from fresh sap) or kallu (a sour

drink made from fermented sap, yet not as tough as wine). Kallu is in most cases drunk soon after

fermentation by the end of day, as it becomes more sour and acidic day by day. The drink, like vinegar

in taste, is thought of to have a short-lived shelf life. explanation needed Nonetheless, it could be

refrigerated to extend its life. In Karnataka, India, coconut wine is in most cases offered at toddy shops

(known as Kalitha Gadang in Tulu, Kallu Dukanam in Telugu, Kallu Angadi in Kannada or “Liquor

Shop” in English). In Tamil Nadu, this beverage is currently outlawed, though the legality fluctuates

with politics. In the absence of legal toddy, moonshine distillers of arrack often offer methanol-

contaminated liquor, which are able to have lethal effects. To discourage this practice, authorities have

definitely pushed for inexpensive “Indian Made Foreign Liquor” (IMFL), much to the dismay of toddy

tappers.

Methodology

There are the steps that the researcher’s will follow in order to determine the Importance of food

safety, hygiene, sanitation in making lambanog of authorized personnel.

Research Design

The descriptive survey research method was utilized in this study since it focused on present

condition, the purpose of which is to find the new truth, to have an increased insight into to factor in

which are operating in the problem. It is quantitative study which adoptive descriptive survey because it

will provide a data about the Importance of Food Safety, Hygiene and Sanitation of Capistrano

Lambanog Distillery in Tayabas Quezon.

The Problem and Its Measures

The study aims to identify the importance of food safety, hygiene and sanitation of authorized

personnel and supply a solution based from the result.

Respondents

The researcher used selected authorized personnel of Capistrano Distillery Tayabas, Quezon

A.Y. 2016-2017.

There were a total of fifty authorized personnel in Capistrano Distillery. They will be chosen

randomly.

The researcher will used the formula below to avoid bias in selecting the member of respondents

of

No. of the respondents

_______________________ x the expected no. of respondents
Total no. of population
The researcher believed that this number of respondents is just enough to obtain relevant data

and results for the study and it could suffice the needed data and information in determining the

importance of food safety, hygiene and sanitation in making lambanog.

Locale

In Capistrano Lambanog Distillery located at Brgy. Wakas Tayabas Quezon is the research local

an environment conducted. The researcher conducted their study at Tayabas Quezon to determine the

importance of food safety, hygiene and sanitation of the selected authorized personnel so that whatever
outcomes gathered immediate recommendation could be made by the researcher that will served as a

tool in understanding better.

Vicinity Map

Data Gathering Procedures

Before the administration of the instrument the researcher completed the requirements such as

approval/validation of the instrument.

Questionnaires were distributed to the selected authorized personnel as respondents. The

researcher viewed each questionnaire to the sure that no items were left unanswered. Then they

recorded the results of their questionnaire.

The data gathered were tabulated, computed, ranked and described comprehensively using

graphs and tables and were subjected to statistical treatment.

Research Instrument

The data gathering instrument was the questionnaire. The questionnaire were distributed by the

researcher and grave brief explanation to the respondents on what to do with the questionnaire. The

questionnaire were composed of four parts, these are the following,

PART I- Demographic Profile of the Respondents

PART II- Statutory and Regulatory Compliance

PART III- Food Safety and Sanitation Procedure

PART IV- Action Plans to Prevent Food Contamination

Statistical Treatment

To answer the specific problem, standard statistical tools were used. The following statistical

formulas were used to interpret the followings.

Percentage

P=F/N x 100 where

P=Percentage

F=Frequency

N=no. of responds
Weighted Mean

f(x) /in where:

F=Frequency

X=Scale

N=total no. of respondents

The researcher tallied classified interpreted and analysed the responses of the respondents.

In final tabulation items were ranked.

Data Analysis

In analyzing the data the researcher used the different theories and literature received as guide at the

same time, formulation of findings, conclusions, and recommendation.