September 17, 2011


A bundle of tungog, the kind of tanbark used by manangguete to flavor their tuba in Leyte, Bohol, Cebu and other places in Visayas and Mindanao.


tungog - /tu-ngòg/ Cebuano and Boholano fermentation agent/tanning agent [n.] tanbark \mangrove tanbark ( Ceriops tagal  (Perr.) C.B.Rob.).

Other common names:
barok in Tagalog and Waray

The dried bark of a certain kind of mangrove tree called “marka tungog” or “tangal” in Palawan and Tawi-Tawi provinces. The bark of this tree is used in Visayas and Mindanao as flavoring for tuba (coconut wine). It gives the Visayan tuba its bitter taste and distinctive maroon color. In Mindanao, their tuba with tungog have a pale orange color as it has lesser tungog compared to how generous the Visayan manangguetes would put too many tungog in their tuba

Tungog would cause the natural fermentation of alcohol and prevent the souring of tuba when producing bahal (old tuba) and the bahalina (aged tuba). The flavor makes aged tuba to compete in taste with any of the western red wines.

Tungog is pounded into bits or even smaller than what is shown in the picture when used as fermentation agent of tuba

In Visayas and Mindanao, tungog has the following descriptive names: 

  • binukbok - tungog that is pounded into coarse bits and pieces.
  • pinulpog - tungog that is pounded further into finer bits or pulverized.
  • inigot - when tungog is sliced so thinly using razor sharp blade, like sundang, sanggalab, kutsilyoetc. and the slices are broken into fine bits and pieces.

Most Asian countries, also used this mangrove tanbark in the industrial process of tanning hides of animals to make leather. The bark would also served as dye in tanning leather products, giving the leather a brown-orange to light brown color.

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1 comment:

Unknown said...

Now i know san galing ang tungog...kulay sa tuba...salamat.


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