It is made from the combination of fresh eggs, refined sugar,lard or shortening and cake flour mixed smoothly and slowly to form soft dough.
It is made from quality cacao seeds originally ground using the “metate” or a grinding stone after being roasted and peeled of rind. Once cool yet moderately moist, it is molded into Hershey-shaped “tableja” using the “binsoy” or a pair of sharp-edged steel blade. “Tableja” making in Jagna must have started more than a century ago when the
forefathers wouldinclude hot “sikwate” or “tsokolate” in their breakfast menu as part of their health regimen.
Invariably, just before the outbreak of World War II, Jagna had its own cottage industry that found its way to the business nooks and corners of the country, most particularly in the Visayas and Mindanao. It is the famous “Calamay” industry. Barangay Can-upao was originally engaged in Calamay making until the art eventually spread in the neighboring barrios like Looc, Bunga lIaya, Canjulao and Pagina.
Calamay is originally manufactured from glutinous rice called malagkit or pilit, finely ground and mixed with the coconut milk and sugar, cooked until mixture becomes sticky and finally placed inside well-polished coconut shells trimmed with a red-colored ribbon for attraction. Calamay has gained more popularity among the neighboring towns and provinces in the Visayas and Mindanao. It has become a by-word so much so that the good people of Jagna are called the people of Calamay, or one might politely say that he hails from the town of Calamay which is Jagna.
The art of making Calamay was incidentally taught to the people of Jagna by Rev. Fr. Mariano Gutierrez de los Dolores, OAR. This Spanish Augustinian Recollect priest administered the parish of Jagna from 1825 until his death on August 3, 1855.
Sinamay, Saguran and Sawali Weaving
Among the old age cottage industries that flourished in Jagna, although not in a large scale, was weaving “sinamay” cloth that was confined only in the barrios of Larapan and Can-upao. “Sinamay” gradually disappeared from the market just after the war or the liberation days.
Weaving of “saguran” made from the fiber of dried buri palms also flourished in Jagna particularly in the upper neighboring barrios of Faraon, Cantuyoc, Balm, Calabacita and Mayana and in the coastal barrios of Ipil, Cantagay and Can-uba.
“Sawali” weaving from the split bamboo solely used for walling or partition of typical Filipino home existed in the barrios of Tubod Monte, Lonoy and Cambugason. Hand baskets and winnowing baskets of rattan and special bamboo locally known as “bagacay, were artistically made in the barrios of Boctol, Calabacita, Mayana and Tubod Monte.
The most recent home industry that seems to flourish and gain greater support among the business sectors in Jagna and nearby towns is the manufacture of hollow blocks (both ordinary and decorative). Furniture factory appears profitable too. The latest among these is the A/meres making. A/meres are made from the mixture of fine sand and cement, which is almost six inches in radius. A/meres is a miniature mortar with a pestle, which is solely used in pulverizing black pepper and other spices.
The municipality of Jagna has more than ten (10) kilometers of irregular coastline with which big rocks and cliffs abound. One wonders if fishing could still be possible. Besides, a few meters away from the shore is already of some depths. Of course, the ingenuity of man continues to defy natural difficulties.
There are several varieties of fish teeming the Jagna bay. Foremost is the flying fish called “bangsi” in the local dialect. This variety is available the whole year round, so that the fishing paraphernalia of almost all the fishing population of this town are for flying fish catching. Other major fish catch include tulingan, isda sa bate, mamsa, bawD and squid and among others.
The fisherfolks enjoy the most fish catch during the months of March, April, May and June. Breeding season is from November to February. Fish catch declines during the months of June to August due to the incoming typhoons during these periods.
In this part of Bohol, only the fishermen of Jagna and Baclayon are engaged in “sanga” fishing or manta ray catching. This one ton denizen of the deep sea shuttles between southern Bohol and the Northern Mindanao only during summer. The earliest catch occurs often in the early days of March each year.
The only method used in catching manta ray is that which utilizes harpoons and iron hooks. As the fish passes, the fisherman with harpoon on hand jumps overboard and with all his strength, drives the spare on the back of the fish. Hitting the right spot, the treacherous harpoon sinks deep and by some device the manta ray can never[ let off of the thing from it however hard it pulls away. A rope is attached to the harpoon. As the fish struggles to free itself from the pointed instrument, the rest of the crew, with hooks, lends a hand to secure the catch.
The high price accounts to the fact that, although sanga fishing is risky, hundreds take the risk simply because it’s a means to live. Besides, the fishermen themselves relish “sanga” as much as their customers in whatever way it is prepared. The most delicious recipe is the “kinilao” or” linabog”. But to a newcomer, certainly the dried stuff is mostly preferred.
* Kinilao – is sliced sanga meat pieces minced in vinegar with spices.
* Linabog – is a sanga recipe cooked in coconut milk