Coconut vinegar production in coastal barangays. In Cauayan, a southwest coastal town north of Sipalay. Native suka is fermented from coconut sap or tuba, and it’s the backbone of the cooking here — adobo, kinilaw, and the dip for grilled fish all depend on it. Backyard producers bottle it in reused containers and sell at roadside stalls and the town market. It’s cloudy rather than clear, and sharper than anything commercial.