JAGGERY DISCOVERY. We discovered a traditional, family-made product in Mangaldan, Pangasinan. It’s JAGGERY or solid blocks of muscovado sugar made from sugar cane. The pressed juice is boiled in a fire fueled by bagasse (fiber leftover from squeezing) until it thickens to the texture of heavy liquid chocolate. When the sugar reaches boiling point, it is poured into molds and cooled. In South American countries, they use cone-shaped wooden molds called “piloncillo”, which the same name they call the finished product. Here in the Philippines, our Jaggery makers use the more readily available coconut shell and depending on the region is called by different names “Matamis na bao”, “Sankaka” and “Panocha”.

JAGGERY — P199 for 2 pieces

Helps Mangaldan, Pangasinan farmers

74 in stock



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