A wide variety of fruits, whether in backyards, planted on farms, or in the wild, grow in the Cagayan Valley's vast range of natural woodland and farmlands.Sadly, there is an overabundance of postharvest losses, as most of these fruits are seasonal or have reached an unappealing state.
In order to capitalize on the surplus, Cagayan farmers and local business owners have been trained by government agencies that offer skill development programs to process fruits into different byproducts.
This opened a bustling industry of winemaking in the valleys, cutting losses on harvests and giving communities extra revenues for their extra fruits.
Given the province's wealth and diversity of fruit species, these fruit wines are carving out markets for themselves.
Lubeg berries
The “Lubeg" wine has become a local fruit wine staple in the communities in Cagayan.
One of the first winemakers in Region 2, the Integrated San Lorenzo Entrepreneur in Lallo, Cagayan uses the indigenous fruit "Lubeg" also called the Philippine Cherry.
Lubeg fruits are clustered and may seem pale before turning reddish-violet when ripe. The locals characterize it best as a cherry-like fruit with a robust, meaty, soft, brittle rind that can grow up to 13 mm long.
The fruit has plenty of polyphenols to prevent cancer and cardiovascular and neurodegenerative diseases. Drinks high in polyphenols include tea and red wine.
Northwest Luzon, including western Cagayan and some parts of the Cordillera, is a fertile region for lubeg trees. An estimated 100,000 kg of fresh lubeg fruit is harvested annually in these areas from over 1,000 trees.
Bignay fruit
The "Bignay" or "Bugnay" fruit, popularly referred to as wild berry, is another popular ingredient in winemaking.
Bugnay is an edible fruit that dangles in bunches. Due to its size and color, it can be mistaken for wild berries or grapes.
Typically abundant from June to September, bugnay is indigenous to the Philippines and grows in the highlands. When ripe, it can range in color from yellowish green to pale yellow or intense red to nearly black.
It has increased in value as a raw material for wine as people have recognized the fruit as a cheaper alternative to more expensive imported wines.
The bugnay fruit contained chemicals with cytotoxic and methanolic characteristics, including anti-oxidants and anti-carcinogenic properties suitable for producing a healthier substitute for more well-known spirits.
Similar to red wine, bignay wine is thought to provide antioxidants that lower the risk of coronary heart disease. Additionally, the alcohol in bignay wine prevents fat from accumulating in the arteries, which lowers the risk of atherosclerosis and arteriosclerotic vascular disease.
Seasons determine how much bignay wine is produced. But when it is plentiful, it is picked and processed right away to maximize revenue for the communities in the valleys.
