Beyond its beautiful beaches and surfing spots, La Union is also home to rich culinary traditions that reflect colorful history and vibrant culture. For generations, distinct flavors and unique food customs have bound communities together, who share not only palate preferences, but also values, norms, and a deep sense of identity.
Because of global cultural homogenization, however, some of these culinary traditions are beginning to become stale. And it is the goal of the Provincial Government of La Union (PGLU) to keep these food customs alive, and that they do not go out of taste especially for the young generation.
One of these culinary traditions is the production of pulitipot, a sweet local delicacy made of cooked sugarcane juice. In barangay Pangpang in Bacnotan town, locals continue to produce the delicacy despite decreasing demand through time.
In April 21-24, 2025, the PGLU brought about 60 youth leaders in the community for a hands-on experience in pulitipot-making. This is part of the PGLU’s School of Living Traditions, a flagship program bannered by Governor Raphaelle Veronica “Rafy” Ortega-David.
The activity is dubbed ‘Pulitipot ti Puli’ (the latter is Iloko for lineage or ancestry). “It aims to preserve La Union’s intangible cultural heritage and ensure that this craft is passed on to the new generation,” said Julius Manabat, officer-in-charge of the La Union Provincial Tourism Office (LUPTO), the program implementer.
The youth participants had a sweet time trying their hands in cooking pulitipot, mostly through traditional ways.
“We experienced the whole production process — from planting and harvesting sugarcane, grinding the stalks to extract juice, up to cooking the product,” said Ayla Fae Medriano.
Another participant underscored the values instilled in them by the activity. “The process is not easy — it takes patience, focus and endurance,” Jenelle Fabros shared.
Aside from pulitipot, the youth participants also learned the process of preparing other sugarcane-based delicacies like patupat and sinakob.
But what they enjoyed the most was the chance to talk with, and tap into the wisdom of, the elders who have been keeping this tradition alive.
One of them, Bibiano Narceda, shared how he learned this culinary practice from his grandfather. “He taught me this when I was just 15. Since then, pulitipot-making has been one the sources of income of our family,” he said.
Another pioneer, Noel Cariaso, recollects how this tradition became a sustainable livelihood.
“I’ve been doing this since 1989. For over 30 years, it has been a source of income during the months of May to December. It’s a good livelihood — all it takes is effort and perseverance,” Cariaso said.
Learning from these local knowledge experts, the youth participants are now inspired to take action to keep indigenous flavors in the minds and palates of the younger generation.
“I am thankful to PGLU for this opportunity, and we are excited to share these stories in school and at home,” said Joshua Romm Partible.
Governor Rafy Ortega-David underscores the youth’s vital role in the preservation of culture and heritage.
“We believe that culture is more than just a memory of the past — it is a living legacy, continuously celebrated, preserved, and strengthened for a brighter future of the province,” she said.
