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INDUSTRYAgriculture
The province also has many poultry and livestock farmers. Chicken is the biggest poultry and livestock produced followed by swine and ducks. Although there are quite a large number of carabaos in the province, most of these are used in farming.
Forestry & Fishing Forestry is another significant industry. About 74% percent of the province's 323,954 hectares can be classified as woodland. Virtually all (99.9%) of the forest areas are classified as woodland, steep sloping land and inaccessible land. In some of these forest areas, one can observe the practice of slash-and-burn agriculture (kaingin) by upland cultivators. Cottage industries in the province make use of such forest products as rattan, nito, sabutan, luknoy, puroy and pandan. Fishing is also a major industry. Of eight municipalities, seven lie along coastal areas. Approximately one-third of the province's population located in 48 barangays along the coastline is dependent on the fishing industry.
Natural Resources
The province is also endowed with vast natural resources that could support numerous cottage industries. Aurora is rich in sabutan, coconut and its by-products, nipa, bamboo, gravel, sand, wood, rattan, shell, buri and nito. But these resources remain largely untapped due to lack of investment. The cottage industries would benefit from tourism and development. Tourism Aurora is blessed with many natural tourist attractions. Its waterfalls, beaches, historic places, lush green mountains and blue ocean waters are stunning, as are the green country pastures and farmlands. Most of these natural attractions remain untainted. In this light, tourism can be considered a potentially important growth industry. Trade
Virgin Coconut Distilled Wine and Coconut Vinegar The town of Casiguran produces some of Philippine's best tasting virgin coconut distilled wine, also known as "lambanog". Casiguran's "lambanog" is made from the dripping sap or "tuba" of coconut tree flowers. The sweet and frothy "tuba" - a rejuvenating drink by itself - is cooked through a strict process of natural fermentation and distillation that produces the chemical-free "lambanog". Coconut vinegar is also made from "tuba". The "tuba" is naturally fermented between 60 to 90 days. When the "tuba" has reached its natural acidity level, it is then boiled without preservatives and chemical additives to produce the best tasting vinegar.
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