Tuba making and drinking is deeply implanted in Waray culture. One of the events celebrated in the month of October by the best tuba producers is the “Oktubafest.”
The annual tuba festival showcases the best tuba products from Tacloban City and the towns of Julita, La Paz, Dulag, Mayorga, Tanauan, Palo, Alangalang, Tunga, Carigara, Barugo, Babatngon and Burauen of Leyte province; Hinabangan, Villareal, Calbiga, Lawaan, Basey, Sta. Rita of Samar province; Balangiga, Sulat, Guiuan and Oras of Eastern Samar, as well as Limasawa Island of Southern Leyte.
There are competitions in the categories of best bahal, best bahalina, best kutil and best tuba-infused dishes.
The vinegar from tuba can be used as a disinfectant for wounds and to lower a high fever. For first aid, tuba vinegar can be poured directly to the wound, or a cloth or cotton ball can be used to wipe the tuba around the wound. During a fever, the vinegar can be wiped all over the body to trap heat and therefore lower the body temperature.
The vinegar from tuba is low on the glycemic index, which measures how much carbohydrate-rich foods raise your blood sugar levels. Thus, it is a suitable food for diabetic patients. The coconut sap is rich in minerals and contains amino acids. The minerals include phosphorus, potassium, iron, magnesium, sulfur, boron, zinc, manganese and copper. While it contains the nine essential amino acids, only trace amounts of methionine are present.
It has been a routine that every Sunday Waraynons would sip tuba or locally known as “dinominggo” after work.