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 FDA CIRCULAR  
No. ___________  
  
SUBJECT:  Standard  and Recommended Code of Practice for Processin g of Distilled 
Fermented Coconut Sap (Lambanog ) 
 
I. BACKGROUND  
 
 The Republic Act No. 3720 (Food, Drug, and Cosmetic Act) as amended by Executive 
Order No. 175 and RA No. 9711 otherwise known as FDA Act of 2009 and RA No. 10611 
otherwise known as Food Safety Act of 2013, as well as their implementing rules and 
regulatio ns, mandated the FDA to protect and promote the right to health of Filipinos; and 
establish and maintain an effective health products regulatory system  and undertake 
appropriate health manpower development and research, responsive to the country’s health 
needs and problems.  
 
Incidences of f ood poisoning related  to consumption of lambanog has become a serious 
public health concern  that necessitates updating  of standard  of identity  and establishing  
recomme nded code of practice.    
 
Consistent with the mandate  of the FDA to protect the health of the public by regulating 
processed prepackaged food products, including lambanog , investigation, post -market 
surveillance, sampling , and laboratory testing  were conducted, leading  to review and 
revision  of existing guidelines . A recommended code of practice ( RCP) for the manufacture 
of lambanog  is also deemed necessary to guide the manufacturers . 
 
This Circular include s updated standard specifications  based on PNS/BAFS 47:2021 on 
Distilled Fermented Coconut Sap (Lambanog)  and corresponding RCP for the manufacture 
of lambanog  to assure its safety and quality . Guidance on the integrity of the product 
through proper product naming and labeling  is also provided to give consumers  an informed 
choice and purchase , and enabl e fair trade  based on the provisions of RA No. 10611 .  
 
II. OBJECTIVES  
 
 The objectives of this Circular are:  
 
 A. To prescribe  the standard specifications for lambanog ; 
 
 
 B. To prescribe the recommended code of practice for processing, handling, and 
labelling of lambanog ; and  
 
 
 C. To provide guidelines in the inspection and application for FDA authorizations of 
lambanog manufacturers, traders and distributors.  
 
 
                                                                                                                                               
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 III. SCOPE  
 
 This Circular  covers  the standard and COP for l ambanog  and pure lambanog  for 
implementation by all food establishments engaged in the manufacture, trade, repacking, 
and distribution  of lambanog  products.  
 
IV. DEFINITION OF TERMS  
 
 For the purpose of this Circular, the terminologies  used shall be defined as follows:  
 
 A. Alcohol content is the alcoholic strength often expressed as percentage alcohol by 
volume . 
 
 B. Coconut sap  is the liquid exuding from the tapped unopened inflorescence of the 
coconut palm , which is also called toddy.  
 
 C. Container means any form of packaging material, which completely or partially 
encloses the food (including wrappers). A container may enclose the food as a single 
item or several units or  types of prepackaged food when such is presented for sale to 
the consumer.  
 
 D. current Good Manufacturing Practices (cGMP)  is a quality assurance system 
aimed at ensuring that products are consistently manufactured, packed, repacked or 
held to a quality appropriate for the intended use. It is thus concerned with both 
manufacturing and quality control procedures.  
 
 E. Distillation  is a process by which a low proof alcoholic beverage is heated in a 
controlled process to separate ethanol from water and other components, thereby, 
concentrating the ethanol into a high proof spirit . 
 
 F. Ethanol or ethyl alcohol  is an organic compound with chemical formula C 2H6O 
written also as CH 3CH 2OH or C 2H5OH, abbreviated EtOH, derived from the natural 
fermentation of coconut sap, which is colorless, volatile, and flammable liquid.  
  
 G. Food additive  means any substance not normally consumed as a food by itself and 
not normally used as a typical ingredient of the food, whether or not it has nutritive 
value, the intentional addition of which to food for a technological (including 
organoleptic) purpose in the manufacture, proce ssing, preparation, treatment, 
packing, packaging, transport or holding of such food results, or may be reasonably 
expected to result (directly or indirectly), in it or its by -products becoming a 
component of or otherwise affecting the characteristics of s uch foods. The term does 
not include contaminants or substances added to food for maintaining or improving 
nutritional qualities.  
                                                                                                                                               
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  H. Ingredient  is any substance including food additives, used as a component in the 
manufacture or preparation of a food and present in the final product in its original or 
modified form.   
 
 
 I. Label  includes any tag, brand, mark, pictorial, or other descriptive matter, written 
printed, marked, embossed or impressed on, or attached to a container of food.  
 
 
 J. Label ing is any written, printed or graphic matter : (1) upon any article or any of its 
container or wrappers or (2) accompanying the packaged food.  
 
 K. Lambanog is an alcoholic beverage  obtained by distill ation of  naturally fermented 
sap collected from coconut inflorescence .  
 
 L. Lot is the food produced during a period of time and under more or less the same 
manufacturing conditions as indicated by a specific code.  
 
 M. Methanol  or methyl alcohol  is an organic compound with chemical formula CH 4O 
or CH 3OH, which is a colorless, flammable and volatile liquid. It is a by -product in 
the processing of naturally fermented alcoholic beverages caused by the action of 
naturally occurring microorganisms, which can be reduced or minimized through 
Good Manufacturin g Practices (GMP), and not deliberately added . 
 
 N. Naturally fermented coconut sap  is the coconut sap gathered from the inflorescence 
of the coconut palm that has undergone spontaneous fermentation before distillation , 
without the use of enzymes or subjecting to controlled air or temperature conditions.  
 
 O. Primary packaging is the packaging material that comes in direct contact with the 
product.  
 
 P. Proof is a statement of ethanol content, which is twice the percentage of alcohol by 
volume.  
 
 Q. Pure lambanog is an alcoholic beverage obtained by distill ation of  naturally 
fermented sap collected from coconut inflorescence  without addition of any of the 
ingredients listed under Sec VII.B.2.  
 
VI. GENERAL GUIDELINES  
 
 A. All covered manufacturers,  trader, and distributors of lambanog shall ensure 
conformity to product identity, integrity and processing procedure as prescribed in 
this Circular.  
 
 B. The responsibility of ensuring the safety, quality and integrity of lambanog shall rest 
upon the food business operator and/or any person involved in the production, quality 
control, handling, packing, transport, trading, sale, advertising, storage, and 
distribution of the product .                                                                                                                                                
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 C. Manufacturers, traders, and distributors of lambanog products s hall be inspected by 
FDA in accordance with th ese guideline s in addition to the Quality Work Procedures 
implemented by the FDA - Field Regulatory Operations Office.  
 
VII. SPECIFIC GUIDELINES  
 
 A. Product description    
 
Lambanog  shall be a colorless alcoholic beverage with the distinct taste and aroma 
of distilled fermented coconut sap and produced in conform ance with  the parameters 
set out in Section VII.B to J of this  Circular. Its ethyl alcohol content shall be obtained 
solely from the distillation of naturally fermented coconut sap  without  a mixture of  
ethyl alcohol from other sources.  
 
 B. Raw materials  
 
  1. Pure lambanog contains only fermented and distilled coconut sap.  
 
  2. For lambanog , the major raw material is fermented and distilled coconut sap . 
 
  3. Lambanog may be added with o ptional ingredients as follows : 
 
   a. Fruit bits or peel infusion may be used to impart distinct flavor/arom a. 
 
   b. Potable  water  can be  added to reduce the  % alcohol content. The water to 
be used shall conform to DOH Administrative Order  (AO)  No. 2017 -0010 
entitled “Philippine National Standards (PNS) for Drinking Water of 2017” 
and its future amendment s. 
 
   c. Food additives such as colorants and flavors  may be used  at levels 
compliant with the latest revision of the Codex General Standard for Food 
Additives (CODEX Stan 192 -1995).  
 
 
 C. Hygiene  
 
  The hygienic processing of lambanog  shall conform with the appropriate sections of 
the FDA AO No. 153 s. 2004 “Revised Guidelines on Current Good Manufacturing 
Practices in Manufacturing, Packing, Repacking or Holding Food,” and its future 
amendment  and the  Codex General Principles of Food H ygiene (CODEX CXC -1-
1969 Rev. 2020) . 
 
  
D.  
Production and Process Control  
 
  1. The manufacture of lambanog sh ould follow the general process flow as shown 
in Figure 1 .                                                                                                                                               
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        Figure 1.  General process flow for lambanog manufacture  
 
  2. Coconut sap shall be collected in a clean smooth surfaced container  and 
sufficiently covered to protect from possible contamination during sap 
collection and transport to distillation facility.  
 
  3. Upon receipt of coconut sap, it shall be checked and filtered with clean fine 
mesh cloth or strainer to remove filth and other physical contaminants.  
 
  4. Filtered coconut sap shall be placed in a clean container and covered 
appropriately to protect from contamination where it shall undergo natural or 
spontaneous fermentation for 24-72 hours  at ambient temperature.  
 
  5. The naturally fermented coconut sap shall undergo distillation. There shall be a 
validated procedure to ensure that the initial distillate contain ing methanol 
(commonly called “bating ”) is excluded  from the product lambanog. The 
succeeding  distillate shall be the lambanog , also called “ pure lambanog.”  
 
  6. The food contact surfaces of the distillation equipment including pipes , fittings, 
heating/cooling tubes , connectors, and discharge outlet shall be made of 
stainless ste el, smoothly welded, and maintained clean  and sanitized .    
  7. The critical steps and control parameters during lambanog processing shall be 
identified, monitored, controlled and properly d ocumented. These include, but 
not limited to : raw materials collection  and preparation, time, temperature, % 
alcohol, sensory evaluation, and other physico -chemical test  parameter s. 
 
  8. Lambanog shall not be mixed with ethanol obtained from other sources , such as 
but not limited to : sugar cane, corn, sorghum, and wheat.  
 
  9. Lambanog may be subjected to aging prior to packing into final containers.   
 
 
  10. Lambanog  shall not be added deliberately with methanol. Any methanol present 
should be derived  only from the natural fermentation process and not  purposely  
added.  
 
                                                                                                                                              
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   11. There shall be enclosed and properly ventilated and marked areas designated 
for different stages of manufacture, such as , but not limited to : natural  
fermentation, distillation , mixing, aging  (optional) , packing , and storage. These 
areas shall be  clean, orderly, and  free from pests and any sources of 
contamination . 
 
 
  12. All containers  and vessels  for natural fermentation, distillation, aging, storage 
and transport shall be made of smooth surfaced, non -absorptive,  and easily 
cleanable material .  
 
 F. Essential composition and quality factor s 
 
  Lambanog  shall conform with the following physico -chemical characteristics:  
 
   A. Pure Lambanog  
   i. Alcohol content (expressed as ethanol)      = 40 -45 % v/v minimum  
   ii. Methanol content (not deliberately added) = 0 ppm  
     
   B. Lambanog  
   i. Alcohol content (expressed as ethanol )      = 30 % v/v minimum  
   ii. Methanol content (not deliberately added) = 0 ppm 
    
 
 G. Packaging  
  
  1. The primary packaging material of lambanog shall be made of food grade 
containers  such as  [glass]  bottles and jars  with tightly sealed caps.  
 
  2. For retail -sized containers, the use of primary packaging materials that were 
recycled from other beverage  products  shall not be allowed.  
 
  3. Primary packaging  and caps shall be cleaned and sanitized prior to use.  
 
  4. Secondary packaging such as shrink wraps or cartons should be used  for 
protection during storage and transport.  
 
  5. Packaging materials shall be durable enough to withstand the normal storage 
and distribution condition s. 
 
  6. Tamperproof seal, mark, or other similar materials should be used for added 
security against tampering or any deliberate contamination.  
 
 H. Product Naming and Labeling  
 
  1. Lambanog shall be labelled in accordance with the provisions of the FDA  
Administrative Order No. 2014 -0030 entitled “Revised Rules and Regulations                                                                                                                                               
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 Governing the Labeling of Prepackaged Food Products” and its future 
amendments.  
 
  2. The term “lambanog” shall be used as part of the product name only if it has  
been manufactured in accordance with the provisions of Section VI and VII of 
this Circular.  
 
  3. The term “pure lambanog” shall be used only if it is processed in accordance 
with this Circular and  not mixed with any other  ingredients  like water , color,  
flavor , or any infusions . 
 
  4.  The proof or % alcohol content shall be declared on the label. The declared % 
alcohol content on the label shall be obtained from the prescribed method of 
analysis for % ethyl alcohol in Section VII.J.2.  
 
  5.  All ingredients (including food additives) used in the product shall be declared 
on the label under the list of ingredients in descending order.   
  5.  Each lot or batch shall be properly identified to facilitate the traceability of the 
product.  
 
  6. Containers, cases or cartons shall be properly labeled to ensure traceability.  
 
  7. The phrase “Product of the Philippines” may be printed on the label depending 
on market requirement.  
 
  8. Lambanog shall be labelled in accordance with this Circular and a pplicable 
provisions of FDA AO  No. 2014 -0030 entitled Revised Rules and Regulations 
Governing the Labeling of Prepackaged Food Products  and its future 
amendments.  
 
 I. Storage, transport and distribution  
 
  1. Lambanog shall be stored in designated cool , dry, and clean area, free from pests 
and sources of contamination. Extreme temperatures should be avoided to 
prevent product deterioration.  
 
  2. Transport and distribution facilities should protect the integrity of the product 
to ensure safety and quality.  
 
  3. Appropriate stock rotation  system shall be appli ed, i.e. First -in, first -out system.  
 
 J. Methods of Sampling and  Analysis  
 
  1. The sampling for lambanog should be in accordance with Codex General 
Guidelines on Sampling (CXS 50 -2004).                                                                                                                                                
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  2. The methods of analysis for % alcohol (expressed as ethanol) and ppm methanol 
content should be in accordance with AOAC 972.11 18th edition, 2005, Alcohol 
by % volume(v/v) (ethanol and methanol) in distilled liquors – Gas 
Chromatography Method or any updat ed version thereof.   
 
  3. For routine monitoring at the plant or manufacturer’s level, the use of 
alcoholometer to determine the % alcohol may be allowed provided its 
equivalence with the prescribed Gas Chromatography Method has been 
established.  
 
 K. Inspection of Lambanog Manufacturers, Traders, and Distributors  
 
  1. All manufacturers, traders and distributors of lambanog shall be inspected by 
FDA prior to issuance of initial  and major variatio n License to Operate (LTO).  
The LTO renewal and variation inspections shall be in accordance with the risk 
assessment of the FDA.  
 
  2. The actual processing of lambanog shall be observed during inspect ion to verify 
compliance with the  recommended  code of practice as a measure to prevent 
food poisoning incidents.  
 
  3. Batch manufacturing records and related documents shall be reviewed and 
verified by FDA during inspection to ensure integrity, safety, and quality of 
lambanog.  
 
  4. All documents related to manufacture, trade, and distribution  (i.e., raw materials  
and ingredients sourcing and receiving , batch preparation, analysis, packaging, 
inspection, processing , lot/batch coding,  storage, transport , and delivery, among 
others ) of lambanog shall  be made available during inspection for review of 
FDA.  Failure to present requested documents shall be ground for non -issuance 
of initial/renewal/variation LTO, until the requested document is presented.       
 
  5. 
 
 
 
 When necessary, samples of lambanog , pure lambanog , and other ingredients  
shall be collected for submission to the FDA Common Services Laboratory or 
accredited laboratories for verification of compliance to standard as provided in 
this Circular.    
 
 
 L. Application for FDA Authorizations  
 
  1. All lambanog and pure lambanog manufacturers, distributors, and traders shall 
obtain FDA License to Operate (LTO) and Certificate of product Registration 
(CPR ) from the FDA CPR prior to distribution, selling, offer for sale, export, 
trading, advertising, and promotion, in accordance with applicable provisions 
of FDA AO No. 2024 -0029 entitled Rules and Regulations on the Licensing of                                                                                                                                               
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 Food Establishments and Regis tration of Processed Food, and Other Food 
Products, and For Other Purposes, and its amendments.  
 
  2. Application for initial CPR shall be supported by submission of Certificate of 
Analysis showing compliance to Section VII.F of this Circular , issued within 
12 months from the date of CPR application conducted by a laboratory 
accredited by the FDA or Philippine Accreditation Bureau, indicating the 
method used for analysis and the limit of detection for the method used. The 
test method used for the analysis shall be in accordance with Section VII.J of 
this Circular.  
 
  3. Any change in the formulat ion of the  product shall be applied for initial CPR.     
 
VIII.  PENALTY CLAUSE  
 
 Administrative penalties and sanctions shall be applied accordingly based on Implementing 
Rules and Regulations of Republic Act No. 9711 or the FDA Act of 2009 and Republic Act 
No. 10611 otherwise known as the Food Safety Act of 2013.  
 
IX. SEPARABILITY CL AUSE  
 
 If any provision of this Circular is declared invalid or unenforceable, the validity and 
enforceability of the remaining portions or provisions shall remain in full force and effect.  
 
X. TRANSITORY PROVISION  
 
 Twelve (12) months from date of effectivity, a ll applications for CPR  for lambanog and 
pure lambanog shall conform with this Circular.  
 
XI. EFFECT IVITY  
 
 This Circular shall take effect after fifteen (15) days following its publication in a newspaper 
of general circulation and upon filing of three (3) certified copies to the University of the 
Philippines Law Center.  
 
 
 
DR. SAMUEL A. ZACATE  
 Director General  
 