When Philippine Nuclear Research Institute (PNRI), an attached agency to Department of Science and Technology (DOST), released its report about the proliferation of ‘fake’ vinegars which accumulates 80% of all vinegars available in local markets, Mama Sita assures its consumers that their vinegar products are made from 100% natural sources and undergone natural fermentation process.

Mama Sita clarified that they have never used glacial acetic acid, a corrosive compound that can injure skin on contact, in making any of their products – no cloudifiers and no clouding agents. Intake of vinegars that contain glacial acetic acid can cause cancer, as reported by PNRI.

Since 1994, Mama Sita’s All-Natural Vinegars are fermented from locally sourced plant products such as coconut sap for its Mama Sita’s Anghang Sarap (Spiced Tuba Vinegar); cashew for Mama Sita’s Cashew Vinegar; cane for Mama Sita’s Distilled Cane Vinegar and Mama Sita’s Sukang Iloko; and coconut nectar for Mama Sita’s Coconut Nectar Vinegar, to name a few.

Last December, Mama Sita’s Sukang Tuba was featured in a special brunch for the Filipino community in the United States and was attended by local US media, representatives of the Philippine Consulate, and students of culinary arts. The culinary presentation was executed for Celebrity Chef Jet Tila and veteran food writers Barbara Hansen and Faye Levy.


Mama Sita remains true to Teresita “Mama Sita” Reyes’s wish to make wholesome and memorable meals accessible for everyone and is committed to using only natural ingredients and processes in producing our vinegars since 1994.

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