Created in Canva
I N D I G E N O U S S & T · D i g i t a l F l i p b o o k An Ancient Science of Preservation Presented by Carey Neil Loogan Yvone Agpad Joan Kindangan BASI: Traditional Philippine Sugarcane Wine Fermentation
BASI: An Indigenous Technology In many upland and rural areas of the Philippines, sugarcane is harvested for its sweetness and also transformed into fermented wine. This process utilizes traditional tools and methods that the local community has passed down over generations, long before the arrival of industrial sugar mills and bottling facilities.
EXTRACTION Sugarcane Press A traditional wooden press or mechanical crusher used to squeeze the juice out of sugarcane stalks. CLAY JAR Fusi A large traditional clay pot used for fermenting and storing the wine as it matures. Fire Source Wood fire providing strong, sustained heat G U I D E Q U E S T I O N 1 : M a t e r i a l s a n d T r a d i t i o n a l T o o l s t h a t w a s u s e d T R A D I T I O N A L T O O L S CAULDRON Poryok A large metal cauldron used for boiling the extracted sugarcane juice over a strong, steady fire. Log
EXTRACTION Sugarcane Primary sugar source; harvested and processed fresh for juice FERMENTING AGENT Kiamu A fruit that is roasted and added to the boiled juice to naturally trigger fermentation. G U I D E Q U E S T I O N 1 : M a t e r i a l s a n d T r a d i t i o n a l T o o l s t h a t w a s u s e d RAW MATERIALS
Why These Specific Tools? 🍶🍶 ★ Poryok (metal) This metal can withstand intense heat and quickly conducts heat. This makes it effective for purifying and killing harmful bacteria. ★ Fusi (clay) Naturally porous, this means it can help control temperature and humidity, creating a stable environment where yeast can grow well. ★ Kiamu (roasted) Roasting breaks the fruit and releases its natural yeast into the juice. Sealed vessel = anaerobic. Without oxygen, harmful bacteria die while beneficial yeast survive and produce alcohol. G U I D E Q U E S T I O N 1 : M a t e r i a l s a n d T r a d i t i o n a l T o o l s t h a t w a s u s e d 🍶
T H E P R O C E S S Step 1 – 3 · From Stalk to Clean Juice 1 Extract the Juice 2 Boil in the Poryok 3 Skim the Impurities Press the sugarcane using a traditional wooden press or a mechanical crusher to release its juice. Pour the juice into the poryok (large metal cauldron) and heat it over a strong fire. As it boils, bubbles and black foam rise to the top. Carefully skim these off until you have the clean, cooked juice, which is called finanor.
T H E P R O C E S S Step 4 – 6 · Preparing to Ferment 4 Pour into the Fusi 5 Roast the Kiamu 6 Add Kiamu to the Fusi Transfer the finanor into the fusi, a large traditional clay pot used for fermenting and storing wine. Roast the kiamu fruit well. This natural fermenting agent is important for turning juice into wine. Once roasted, add the kiamu into the fusi containing the sugarcane juice to begin fermentation.
T H E P R O C E S S Step 7 – 9 · Sealing, Fermenting, Serving 7 Close the fusi to keep out insects and contaminants while fermentation happens without interruption. 8 Wait a few days until the bubbling stops. This means that fermentation is done. 9 Seal It Tightly Let It Ferment Serve & Enjoy When it is ready, you can serve and enjoy the sugarcane wine during community celebrations. 06 No tools needed — the wine signals when it's ready: bubbling means active fermentation, silence means all sugars are converted.
Purpose: Make fermented wine from fresh sugarcane juice that lasts longer by using natural preservation methods. EVERY MATERIAL & STEP HAS A FUNCTION KEY BENEFITS ★ Boiling (Poryok) - this process cleans and purifies. ★ Clay fusi - a consistently stable environment suitable for growth and development. ★ Roasting kiamu activates yeast and enhances fermentation. ★ A sealed container that keeps out air for processes that don’t need air. This method keeps sugarcane fresh for a longer time than just for eating right away. Turns agricultural surplus into economic value. Completely natural no chemical additives or preservatives at all. Completely eco- friendly every material is both renewable and sourced locally. G u i d e q u e s t i o n 2 : P u r p o s e a n d B e n e f i t s o f t h e m a t e r i a l s a n d t o o l s
G u i d e q u e s t i o n 3 : N e e d s / P r o b l e m s b e i n g a d d r e s s e d Economic Value Cultural Need Harvest Loss Food Security Perishability Maintains cultural practices, communal bonding, and traditions tied to the wine. Sugarcane juice spoils within hours. Fermentation converts it into a product that lasts indefinitely. Transforms a seasonal harvest into a storable beverage for year-round consumption. Excess sugarcane that cannot be sold fresh is preserved rather than discarded. Increases market value of raw sugarcane by converting it into a premium product.
PROCESS LIMITATIONS 1. This task takes a lot of time and can take several days to finish. 2. The quality is inconsistent and can change depending on the temperature and humidity. 3. A single sealing failure can ruin the entire batch and create a risk of contamination. PRACTICAL CHALLENGES Monitoring and executing tasks require specific skills. Kiamu fruit and clay pots are not available everywhere. This method is not effective for large- scale commercial production due to its limitations in scalability. ⚠ Potential Hazard: If tainted, the wine could contain harmful bacteria. Inadequate fermentation can generate methanol, a toxic substance that poses risks to human health. Additionally, traditional products frequently do not have contemporary safety documentation. G u i d e q u e s t i o n 4 : D I S A D V A N T A G E S & D E T R I M E N T A L
Traditional sugarcane wine fermentation proves that indigenous communities mastered natural science long before modern laboratories existed. It solves real-world problems through sustainable, culturally-grounded solutions that remain relevant today. A Living Legacy of Filipino Science