Enter the vast world of vinegar manufacturing around the world in this article that explores some of the most popular vinegar in North America, Europe and Asia.
Lester Leonard Antonio
Business Development Intern
Arc Innovation and Insights
Vinegar’s etymology holds the most obvious clue to how vinegar manufacturing is done. The roots of the word “vinegar” can be traced to the old Latin word “vinium” which means wine, and “acer” which means sour. Combining both words gave birth to the Old French word “vinaigre,” which directly translates to “sour wine.”
Sour wine is exactly what vinegar is. Vinegar manufacturing is a two-step fermentation process that turns the alcohol produced from plant-based materials like fruits, root crops, vegetables, and grains, into the sour liquid the world loves.
However, vinegar manufacturing was not a science when it was first discovered. The vinegar we love today is the same product our ancestors have enjoyed since ancient times. The way vinegar is produced today embodies the same concept as that of the ancient civilizations.
Ancient Vinegar Production
Evidence from unearthed ancient Egyptian artifacts that date back to 3,000 BC showed traces of vinegar in urns. Moreover, vinegar was mentioned in old Babylonian scripts as early as 5,000 BC, being used as a preservative. These ancient discoveries are a peek at vinegar fermentation in ancient civilizations.
The discovery of vinegar is much like how most common things nowadays were discovered; by accident. Legend has it that a forgotten barrel of wine was left in a cellar for months, which then turned sour.
As much as it was an accident, the discovery of vinegar opened humanity to new and exciting flavors and other functional uses. Ancient civilizations used vinegar, much like we do today. It is a preservative and home remedy outside its usual culinary use.
Vinegar was also used as a drink, believed to rejuvenate one’s energy. One notable story from the Bible is Christ’s crucifixion, where one of the soldiers offered him vinegar to drink. Looking back, you would think it was cruel, but one can argue that it was an act of mercy since it was what Roman soldiers drank to refresh themselves.
The World of Vinegar
Over the centuries, vinegar-making became somewhat of an art form. Different fruits and plant-based materials have created different vinegar flavors and profiles. Because of this, vinegar is as distinct as its country of origin.
Since vinegar is made by fermenting different produce, vinegar products vary from country to country and region to region. That means that vinegar flavors are as colorful as the world’s cultures.
U.S.A
The United States, for instance, has apple cider vinegar. It is made from in-season, sweet-variety apples like Gala, Golden Delicious, or Pink Lady. The rule for apple cider vinegar manufacturing is simple; the sweeter the fruit, the sweeter the vinegar.
Apple cider vinegar, aka ACV, may arguably be the most popular vinegar in the world. Its long list of health benefits and practical applications, not to mention its distinct flavor profile, made apple cider vinegar the commercial favorite globally.
Outside of culinary use, a formulation of apple cider vinegar diluted in water is consumed to regulate blood sugar levels and help improve digestion. It is also used as a skin toner, scalp and hair cleaner, and detangler for curly hair.
China
Chinese cooking is famous globally for its distinct marriage of flavors and harmonious balance of textures and aromas. Chinese black vinegar is one of the reasons for the uniqueness of Chinese cuisine.
Chinese black vinegar, also known as “fragrant vinegar,” is made from glutinous rice and a mix of grains and herbs. It has a deep brown, almost black appearance and comes from Zhenjiang, a city in Jiangsu Province of China. This mildly sweet, complex, smoky vinegar variant is commonly used for cold appetizers, dips, braised meats, and fish.
Chinese black vinegar is considered a health potion, believed to relieve muscle fatigue and tiredness. The presence of amino acids in black vinegar helps reduce lactic acid build-up, keeping the muscles relaxed.
Italy
Italy is the world’s leading vinegar producer. Italians love their vinegar, so much so that they have vinegar museums and festivals to celebrate the rich history of their vinegar production.
The world-renowned balsamic vinegar is traditionally made in Modena and Reggio Emilia. Balsamic vinegar made in these provinces is protected by the European Union’s PDO designation or Protected Designation of Origin. This seal indicates that the balsamic vinegar product was produced following strict traditional methods. Furthermore, the seal denotes that it is the highest-quality vinegar product from Italy.
Traditional balsamic vinegar is made from crushed grape juice, skins, seeds, and stems, collectively known as ‘must.’ The must is cooked over low heat to concentrate the flavors and sugars. The liquid is then naturally fermented in wooden barrels made of oak, cherry, chestnut, or mulberry. It will then be aged and processed further, that lasts at least 12 years.
The tedious process of preparing balsamic vinegar gives it its distinct tarty-sweet flavor. Its flavor takes the profile of the casks it aged in, which evaporates the alcohol component of the final vinegar product, giving it its unique silky, thick texture.
The Philippines
As Filipinos, vinegar is close to our hearts. We love our ‘sawsawan.’ Fried ‘galunggong’ will only be complete with the spiced vinegar dip. Whether fried or grilled, street food will taste better when doused in vinegar with onions, garlic, and chili.
Locally, there is one variant that is readily available everywhere. From the local ‘sari-sari’ store to big supermarkets, Cane Vinegar can be easily purchased. Sugarcane is one of the top cultivated crops in the country. Moreover, a small yield produces a lot of sugarcane juice, making cane the most common vinegar in the Philippines.
Another popular vinegar in the Philippines is Coconut Tuba Vinegar. Usually sold at the roadside of coconut-producing provinces in Luzon, coconut tuba vinegar has a much bolder flavor than its sugarcane counterpart. Coconut tuba vinegar is made from fermented coconut sap and flowers, which gives it its distinct cloudy white appearance.
Up in Northern Luzon, Sukang Iloko, a variety of cane vinegar, is the favorite. This Philippine vinegar variety comes from the ‘Ilokano’ sugar cane wine called ‘basi.’ Considered an artisanal vinegar, Sukang Iloko is traditionally fermented in ‘tapayans,’ a local clay jar. This process gives the vinegar its distinct tangy, earthy flavor with a hint of sweetness.
The Best Philippine Vinegar Manufacturer
The three variants, Cane Vinegar, Coconut Tuba Vinegar and Sukang Iloko, all have distinct flavor profiles that make each one special. If you want to add a different dimension to your restaurant’s menu, only one manufacturer can provide the best vinegar options. Philippine Aslam Corporation is the biggest vinegar manufacturer in The Philippines.
Aslam produces the highest-quality vinegar in the country. The company’s adherence to strict FDA standards ensures that every drop fermented is the best, cleanest, and safest vinegar in the Philippines. Trusted by hundreds of businesses, Philippine Aslam is continuously expanding. We are always looking for new client partners to reap the benefits of Aslam’s naturally fermented vinegar.
Avoid fake vinegar and deal with a company that is proud of its products and values its integrity – Philippine Aslam Corporation. Message us today and grow your business with the best vinegar manufacturer in the Philippines.