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Bontoc Igorot Sugar cane wood crusher/juicer "dadapilan"

$1,500.00

This is a Bontoc Igorot Sugar cane crusher used by Samoki village circa 1900's - 1930's. The foundation (planted in the gound) and the wood (over 20 feet long that was used to turn the cylinders) has been left behind. These crusher were made from a seasoned "sagat" wood - hard and very heavy. Excellent patina from weathering and from sugar cane juice. This artifact is a history!

Note: I don't know how much the shipping cost abroad, This is probably more than 100kg. If you are interested just email. Thank you....

Type of Object: Bontoc sugarcane crusher/press/juicer

Local Terms: "dadapilan"

Ethnic Group: Bontoc ( Igorots or Cordillerans) of Northern Luzon Philippines

Country of Origin: Philippines

Materials: Hard wood

Dimensions: 6 feet by 3.5 feet high

 

Sugar Cane Crusher
Cane is as important as rice in the preparation of wine necessary in most social undertakings of the Igorots in the Cordillera. Be it in the birth of a child, marriage of young couples, or death of a person, tapey (rice wine) or basi (sugar cane wine) drinking is deemed imperative. Likewise, tapey and basi are required to seal vital agreements among feuding parties during a boding (Kalinga peace pact), a pechen (Bontoc peace pact), a tongtong (Benguet peace council), or a kalon (Ifugao negotiations). Much more so, tapey and basi are essential requirements during the performance of traditional rituals dedicated to the ancestral spirits, the gods and goddesses, or to Kabunian, the supreme deity, for the cure of a malady, or a petition for fertility, longevity, prosperity or a bountiful harvest. The dadapilan or sugar cane presser presses the sugar cane and extracts the juice which are processed later into basi (wine), asukal (sugar), tagapulot or other sugar related delcaces. The burnay (big clay jar) serves as the storage for basi. Fermentation or the aging process usually takes a number of months. The longer the aging, the better and stronger is the wine. (SLU)

Sugar

In October and November the Bontoc Igorot make sugar from cane. The stalks are gathered, cut in lengths of about 20 inches, tied in bundles a foot in diameter, and stored away until the time for expressing the juice.

The sugar-cane crusher, consists of two sometimes of three, vertical, solid, hard-wood cylinders set securely to revolve in two horizontal timbers, which, in turn, are held in place by two uprights. One of the cylinders projects above the upper horizontal timber and has fitted over it, as a key, a long double-end sweep. This main cylinder conveys its power to the others by means of wooden cogs which are set firmly in the wood and play into sockets dug from the other cylinder. Boys commonly furnish the power used to crush the cane, and there is much song and sport during the hours of labor.

Two people, usually boys, sitting on both sides of the crusher, feed the cane back and forth. Three or four stalks are put through at a time, and they are run through thirty or forty times, or until they break into pieces of pulp not over three or four inches in length.

The juice runs down a slide into a jar set in the ground beneath the crusher.

The boiling is done in large shallow iron boilers over an open fire under a roof. I have known the Igorot to operate the crusher until midnight, and to boil down the juice throughout the night. Sugar-boiling time is known as a-su-fal′-i-wis.

A delicious brown cake sugar is made, which, in some parts of the area, is poured to cool and is preserved in bamboo tubes, in other parts it is cooked and preserved in flat cakes an inch in thickness.

There is not much sugar made in the area, and a large part of the product is purchased by the Ilokano. The Igorot cares very little for sweets; even the children frequently throw away candy after tasting it. (Albert Jenks - The Bontoc Igorot)

Just click pictures to enlarge










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  • Shipping Weight (Plus Packaging): 100000grams