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CHAPTER I Introduction Nowadays, the foods you choose to eat can have a direct impact on your ability to enjoy life to its fullest. Perhaps, the most obvious positive effect of food is the pleasurable feeling you get from eating a good-tasting meal. In this research, we are conducting the effectiveness of tupig production in Manaoag, Pangasinan. The town of Manaoag has no beaches nor mountains to boot, it lacks in nature tourism, but it makes up for in pilgrimage tourism. People dash to this town of 65,000 residents not to bask in the sun and frolic in the sands, but to offer devotion to its miraculous 17th-century ivory Marian statue the "Our Lady of the Rosary of Manaoag". According to local folklore, a man had a vision of the Virgin Mary who communicated to him the message to build a shrine which is now the location of the church of Manaoag. Then on, locals and foreign pilgrims who’ve heard about the miraculous image poured into the town. Apart from the church and paying reverence and offering prayers to the Manaoag patroness, there’s another thing that attracts people in the town, although it might only be consequential to any visit, people pass by and don’t just leave the town empty handed. Right around the church are perhaps hundreds of shops selling all stuff souvenirs, knick knacks, and delectable delicacies that the town is famous for. You don’t leave Manaoag without tasting and bringing home a dozen or so of those chewy glutinous rice with shredded young coconut wrapped in banana leaves, almost similar to “suman” (rice cake) except that it is grilled. In Manaoag, it is called "tupig".

1 Bandong, K., De Guzman, T.M.B., Ramos, R.F., Requilman, K., Tinte, G.A.,

And who doesn’t get drawn into trying one of those attractive sweet sticky rice wrapped in palm leaves that resembles a lady’s purse? They’re called “tupig”. The intricacy and sophistication of confectionery packaging is all embodied in this native delicacy. It is made by weaving the palm leaves to create a hamper and filled with glutinous rice, tight closed and cooked. Everytime that tourism buy one, they are lways grumble, it’s one delicious delicacy that made them labor a lot (opening it, removing each strands of leaves caught up in its stickiness) before they could even devour on it, it takes time and the mess! Don’t whine, it’s delicious and worth all the effort. That is one of the discovered food in Manaoag, Pangasinan that once you taste it, you will never forget it, and it is called "tupig". It is a rice cake preparation which used to be associated with Christmas and New Year celebrations. Instead of money, tupig is given away to young carolers as their reward. Old folks say that tupig used to be served during the Noche Buena. In the late 60s, it is became commercially available in the market with several variations in preparation, taste and quality. It has similar versions in Ilocos Norte, Isabela, Tarlac and Pangasinan. Intemtem in Pangasinan, or popularly known as tupig, is made up of ground rice, sugar and buko (young coconut) strips, rolled and wrapped in banana leaves, then grilled over live coals. This native kakanin belongs to the suman (rice cake) family. Tupig has been one of the favorites of devotees to Our Lady of Manaoag Church in Pangasinan. Many street vendors tried to earn a living through selling tupig. Most of the tourism in Manaoag, Pangasinan are convinced to bought the tupig because of it's fragrant even from afar.

2 Bandong, K., De Guzman, T.M.B., Ramos, R.F., Requilman, K., Tinte, G.A.,

Through time, this native delicacy has also been developed as different flavors such as pandan, guava, ube, and strawberry. The purpose se of this research is to measure the effectiveness of tupig production to the people who visit in Manaoag, Pangasinan. CONCPTUAL FRAMEWORK STATEMENT OF THE PROBLEM SCOPE AND DELIMITATION SIGNIFICANCE OF THE STUDY

3 Bandong, K., De Guzman, T.M.B., Ramos, R.F., Requilman, K., Tinte, G.A.,

Review of Related Literature Local “Intemtem or Tupig,” is a famous delicacy produced in this pilgrimage town of Manaoag Pangasinan. Intemtem or Tupig is a popular native delicacy from Pangasinan which is made out of ground glutinous rice and coconut strips wrapped in banana leaves then cooked over charcoal. During the old days, this rice cake was served only during Christmas and New Year, it was also believed that it was given commonly to carollers during Christmas (like sweet treats given on trick or treats in the West). Then in the 1960’s, it started to become commercially popular and the rest was history. Now you see them everywhere from the streets to the fresh markets and specialty shops. New types of flavours have been created like jackfruit, pandan, strawberry, purple yam (ube) and guava to name some. Tupig has been known to be the town's best delicacy in Balungao, Pangasinan. Such product not only tickled the tastes of the Filipinos but also the tourists who visit here. 25 members of the Tupig Makers Association of Balungao (TMAB) thought of turning their simple homespun tradition into a community enterprise.

4 Bandong, K., De Guzman, T.M.B., Ramos, R.F., Requilman, K., Tinte, G.A.,

In 2009, the DOLE Regional Office No. 1, together with the local government of Balungao provided the tupig makers with financial, technical and marketing assistance to help in the booming venture of tupig production. Just like those successful businessmen, the TMAB members did not stop in dreaming big for their chosen livelihood venture. They want to improve and make tupig a world-class product. To ensure the sustainability of tupig production, the DOLE awarded P498,069 financial grant for the Tupig Livelihood Enhancement and Integrated Agricultural Production, which benefitted 100 persons, including the 25 members of TMAB, 35 rice farmers, 25 banana planters, and 25 charcoal makers. The convergence of DOLE and other government agencies paved the way for sound agricultural practices in glutinous rice production and supports the allied livelihood activities related to tupig-making such as the production of glutinous rice and banana and charcoal briquetting. Through this, the project underwent full-blown transformation in terms of tools, product quality and competitiveness, productivity and returns/profits. Now, the flavors of the tupig are diversified and you can select among peanut, cheese, and the original young coconut flavor and is marketed to Hong Kong, Singapore, Spain, Canada, and the U.S. (Official gazette, 2013)

5 Bandong, K., De Guzman, T.M.B., Ramos, R.F., Requilman, K., Tinte, G.A.,...