Lecture Notes on Asintibo Production in the Philippines

Introduction

• Learning about a country’s culture through its food.
• The Philippines has over 7,000 islands with diverse culinary influences.
• Importance of salt in enhancing flavors, especially in Filipino cuisine.

Asintibo Salt

• Location: 12 kilometers from Tagbilaran City, in the province of Bohol.
• Also known as whole salt or Alber.
• Recognized as one of the rarest salts globally.

Production Process of Asintibo

1. Coconut Husk Preparation:

   • Soaked in pits filled with sea water for about 2 months.
   • Dried under the sun for several days.

2. Burning Process:

   • Dried husks are burned until reduced to ashes.
   • Ashes, called gasang, are collected for further processing.

3. Extraction of Salt:

   • Ashes are placed in a funnel-shaped device.
   • Sea water is poured over to extract salt from the ashes.
   • The mixture is boiled in clay pots hung between brick walls.
   • Additional water is added to replenish evaporation.
   • When pots crack, it indicates solidification of the salt.

Taste Profile

• Unique sharp earthy taste with mild smoky undertones.
• Used in various dishes and surprisingly even in ice cream by some residents.

Cultural Importance and Challenges

• The tradition is at risk of fading. Less than 50 years ago, there were 50-60 production huts; now only 4 families are involved.
• Mang Mario (62 years old) and Bangistor Manongas (73 years old) are key figures preserving this craft.
• Challenges include a declining number of active producers due to aging population.

Future of Asintibo Production

• There's a glimpse of hope with younger individuals, like Kim, being trained in the production process.
• Emphasis on the importance of continuing the tradition for cultural preservation and identity.

Conclusion

• The process of making asintibo salt is labor-intensive but vital for maintaining Filipino culinary identity.
• The preservation of this craft is akin to preserving the richness of Filipino culture.