Lucban: Suha before, Longganisa now

By: Rene R. Calandria

Barely five hours from the Metropolitan District of Manila, the municipality of Lucban stands out as one among the most frequently-visited places in Quezon. Its land being fertile and elevated from the rest of the municipalities of the province, the place produces mostly agricultural products. In fact its name is derived from a fruit-bearing tree popularly grown in the place – the suha (the word Lucban is another term for suha). According to legend, there were three men from Mahayhay, Quezon who came to the place. They observed the numerous suha tree grown in the vicinity so they called the place “Lucban”.

Today, the Lucbanens are no longer popular because of suha but because of its longganisa (Filipino sausage), reputedly in the entire province of Quezon. No one knows who started and exploited the business potential of longganisa. “Namana lang naming ito sa aming mga magulang. Mula sa maliit pa ako, talagang may longganisa na rito,” says Rolly Babia, a Marine Engineering graduate from FEATI University and now successfully producing hundreds of dozens of longganisa.

Aurora Obleada, aveteran longganisa maker, fondly recalls how her deceased husband endeavored to master the perfect recipe of longganisa. “Namasukan lang dati and asawa ko sa isang magkakarne. Sinubukan niyang maggawa ng longganisa at doon siya nakapagsimula.” It was this determination, which relieved the entire family from financial burden. This is the legacy which her husband left before he finally joined his Creator. From her husband, “ipinagpatuloy ko na lang ang paggawa ng longganisa,” Oblead adds

For Gilberto Daza, a Radio Telegraphic Operator graduate of Samson Institute in Manila, the benevolence of his uncle inspired him to pursue the business of longganisa. “Nagsimula akong maggawa ng longganisa ng ako’y makapag-asawa,” narrates Rolly Babia, who previously worked as draftsman estimator of MiddleLand Engineering in Quezon,City.

The industry of the people of Lucban has produced a long list of longganisa makers in the village. The tradition has been handed down from one generation to the next. The market of Lucban is practically dominated by longganisa makers who at the same time are meat vendors. The fish vendors within the village can be counted by the fingers understandably because the place is not within the coastline (unlike the rest of the towns of Quezon).

The longganisa of Lucban has not yet reached the international market but it has become a favorite gift of “balikbayans”. Its profit potential may not be attractive to a big time businessman, but it has generated promising income to small entrepreneurs. More than twenty years have passed, but the longganisa of Lucban has remained popular. It may not generate millions in revenues, but it makes one self-reliant. Indeed, longganisa has made the business industry of Lucban more popular. There is a continuous influx of potential longganisa businessmen. The products have found their way to the supermarkets in Metro Manila. At present, more than 20 families are dependent on the business opportunity of longganisa making. The daily increase in production has recruited more than thirty diligent men and women into the fold of longganisa making. Though some are only paid by piece-work, a remuneration of P10.00 per kilo entitles one to a minimum daily wage. “Kung marami kang nagawang longganisa mas mataas pa diyan ang kikitain mo,” admits 32 years old Romy Orcena. It only takes patience and determination to succeed in the business. Capital investment is minimal. “Sa P5,000 puwede ka nang magsimula ng paggawa ng longganisa,” says Mina Babia, an accounting professor at Polytechnic State College and a longganisa maker herself. “Ang pagkain naming araw-araw ay galling sa paglo-longganisa,” Orcena confesses. To Gerald Obleada, working with longganisa has greatly helped the financial status of the family for fifteen years now. Although he has expertise and good experience in the manufacture of textile, he decided to settle with longganisa. Asked why, “mas malaki kasi ang kita sa longganisa,” he adds.

Through longganisa making, “nakabili kami ng lupa at nakapagpagawa ng bahay,” Rolly Babia humbly admits. The blessings are innumerable but it is not an everyday phenomenon. Marketng has always been a problem especially to those who are just starting in the business.
The famous Pahiyas Festival every 15th of May is a significant day to the Lucbanens. Not only are they preoccupied decorating their houses with colorful ornaments made of milled rice but they also celebrate the feast of St Isidore, the patron saint of farmers. To the longganisa makers, it is the answer to their marketing problem. “We are producing as many as 2,000 to 3,000 dozens of longganisa. During the Pahiya Festival lang kami nakakagawa ng ganito karaming longganisa,” the Babia couple says.

Insufficient capital has always been the problem of every businessman. The longganisa makers of Lucban could hardly produce more because of limited financing. Although the Department of Trade and Industry (DTI) lends to some entrepreneurs, not everyone is gven the opportunity. The sad plight of some longganisa makers is quite disturbing. The workers may not be given the chance to put up their own. That instead of empowering them, they may just be exploited by the capitalists. For years now, they only have one hope and battle cry “support from the local as well as national government.
In Quezon Province, only one longganisa is known – that of Lucban. The taste is uniquely identified with the place. Many will continue to produce longganisa, but it cannot underestimate the Lucbanens. Longganisa-Lucban will always remain to be identified with the town.

Rene Calandria, is the editor in chief of Pinoy Herald, a Bi-monthly newspaper in the Metro Washington DC and Mid-Atlantic area.

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