MEANINGS OF NAMES
INTOSAN RESORT GOT ITS NAME FROM ITS ORIGINAL NAME INTOSAN. This was one of the three Intosans owned by the previous owner Mrs. Sofronia Almendras vda. De Tecala. It was then given to her only daughter Mrs. Rosalinda Tecala Tomboc.
Dr. & Mrs. Camilo Tomboc decided to convert this place into a hotel and restaurant where people can enjoy the waterpark, stay overnight and hold birthday parties, anniversaries and company outings for different establishments.
The couple decided to use room names associated with INTOSAN. INTOSAN is actually a place used in the olden times to make brown sugar which we call “muscovado”. It was the only available sugar before while now, you can also get refined white sugar in the groceries and markets.
The “Tapasero” are the workers harvesting the sugarcanes when they mature, this happens every summertime. The cut down sugarcanes are then placed in a “Karomata” pulled by a carabao and brought from the fields to the processing area called “Intosan”. It uses a yoke, locally known as “yugo”, placed on the neck of the carabao to pull the “karomata”.
The sugarcanes are then placed in an Intosan Machine that presses them to extract the juice. This is achieved by the carabao driven rotary, the carabao goes around in circles moving the rotary mechanism that creates the pressure in pressing the sugarcanes.
The extracted juice is collected in a vat “kawa”, and it is heated up by burning the “bagaso”, the remnants of the sugarcane after the extraction. It is heated in a crude stove made of “anapog” and wood. When the juice becomes sticky and syrupy, they are placed in a square wood called “pasogan” and are stirred until they become powdery. While most turns into powder, some retains their hardness and are called “bagal”.
Since most of the “Intos” are done during the summer time and there is no school, some kids and their parents visits the INTOSAN area to ask for some desserts made from the following:
a. A bunch of cut bananas held together by a coconut midrib and are dipped into the thick liquid called “Latik”, this is dessert is called “consilva”
b. Shredded young coconuts placed in a made up bag, made of coconut, and are dipped into the “latik” to make another dessert called “bochayo”
c. A small quantity of the “latik” is placed on a banana trunk to cool off. As it is about to cool down and harden, it is then pulled and stretched with both hands until it is milky brown. This is called “Tira Tira”. When it is formed into a circle and brought home, it is called “binatil” which is then used as sweetener for “kape” or “sikwate” in the morning.
- from Spanish Azucarera, meaning Sugar bowl
- from Spanish, meaning BLUE
- from Spanish, meaning YELLOW
- local Cebuano term, the hardened juice extract that didn't turn into powder during the heating process
- local Cebuano term, the remnants of the sugarcane after the extraction of the juice
- wine made from sugarcane
- local Cebuano term, when the "latik" is formed into a circle to be brought home as sweetener for "kape" and "sikwate"
- local Cebuano term, shredded young coconut with "latik" served as dessert
- A bunch of cut bananas held together by a coconut midrib and are dipped into the “Latik”, served as dessert
- from the word Coto, meaning the Peach Color
- from Spanish, meaning the number four
- from Spanish, meaning the number two
- from Spanish Engkargado, meaning the person in charge of the farm
- meaning the color gray
- from Spanish Hacienda, meaning large estate or land with a dwelling
- from Spanish Haciendero, meaning the person who owns many large estates
- six sided form
- Sugarcane processing area
- a barn, used for storage or keeping animals
- two-wheeled, animal drawn vehicle
- Visayan latik, meaning syrup, any type of thick sweetened liquids
- from Spanish, shade of light brown
- from Spanish azúcar mascabado, unrefined sugar
- Pink Color
- Grilling Area
- workers harvesting the sugarcanes
- dessert derived from the pulling and streching of the almost hardened syrup of the sugarcane
- from Spanish, the number three
- from Spanish, the number one
- from Spanish, the green color
- A yoke placed over the carabao's neck to pull something