In Antique, muscovado sugar isn’t a specialty product—it’s part of everyday life. In this episode, we explore how this unrefined sugar continues to shape the province’s economy, cuisine, and community.
We visit Hamungaya Farms in Belison to follow the full process—from harvesting sugarcane to producing muscovado using traditional methods. Through conversations with historians and food heritage advocates, we trace how sugar farming became central to Western Visayas and why Antique continues to rely on small-scale, community-based production.
