Back in Luna in 2003, the couple who then had two kids - Karen and started putting-up a small business of condiments to chase Uncle Tom' Home-based, Uncle Tom had it clear in his mind to make sukang traditional way, so he set up fermentation jars and made sure his pro chemical-free and purely organic vinegar. "Sukang Iloko has a unique taste, quality, and without food coloring, not good for the health," says Uncle Tom. It is made of sugarcane juice and fermenting. It turns its color from da to a golden brown. Like rice vinegar, sukang Iloko has a "fresher" taste, sa Tom. Going Bigtime Uncle Tom already had a steady set of clients in marketplaces. In 2009 a newspaper article on the Department of Science and Technology's (DOST Enterprise Upgrading Program, which helped small-micro enterprise increase productivity. Through SET-UP, businesses are loaned funds to purchase needed ed and facilities, with zero interest. DOST Engineers helped him design equip the business while he talked with farmers in the town to revive sugarcane to be his source of raw materials. He bought sugarcane at a reasonable p farmers profited more from rice or corn crops. Uncle Tom's Sukang Iloko upgraded production from 50 clay jars stowa large drums and stainless steel tanks of the sour juice, three acetate processing area for filtering and packaging labeling, and a quiet office business. Pride of Luna Three years later, with 17,000 bottles or 700 boxes of vinegar per production coming out of Luna, Uncle Tom was awarded "Most Outsta Union Entrepinoy Sector Leader in the Food Processing Category in 201 Tom's Sukang Iloko, made in Luna, is now a famous brand with shops no Luna and Balaoan, La Union, but also in malls and markets from Panga Ilocos Sur and Norte, and even in Baguio City