Tuba or coconut wine, is a traditional beverage made from the sap of coconut trees and is often consumed during community gatherings and celebrations. The mananggiti or coconut sap collectors climb the coconut trees twice per day to reach the trees’ suwak (inflorescence). Using a sanggot (a kind of knife), they then cut through its inflorescence allowing the sap to flow into a kaw-it (a container usually made of bamboo) attached to the tree. This is then left overnight, to which the mananggiti will return to check the gathered sap and repeats the process, ensuing continuous collection.

Tuba collecting has its share of threats and challenges as it is a labor-intensive process. These include safety risks during climbing and harvesting of saps, inconsistent market demands, compliance with alcohol regulations, among a few.