Jagna, Bohol — September 10, 2025. Nueva Vizcaya delegates visited the Jagna Calamay Producer Cooperative (JACAMACO) in Barangay Can-upao, Jagna, Bohol, where they learned about the rich history, cultural value, and production process of the famous Boholano delicacy, calamay.
Calamay, a sweet treat made of finely ground glutinous rice, coconut milk, and brown sugar, is slow-cooked until it reaches a sticky consistency. Traditionally packed in polished coconut shells sealed with a red ribbon, and now also in sterilized canisters, calamay is enjoyed on its own or as a filling for bread and biscuits.
The cooperative traces its roots back to the 1980s, when it began as the Jagna Calamay Makers and Vendors Association. By 2001, it evolved into JACAMACO, with 65 members (now 43) from barangays Bunga-Ilaya, Pagina, Canjulao, and Can-upao. The cooperative was formed to provide its members access to loans for additional capital and is currently supported by the Jagna Calamay Partnership Convergence, composed of national and provincial government agencies, civil society organizations, and the business sector.
During the visit, the NV delegates observed how the cooperative balances traditional techniques with modern standards of production technology to ensure premium quality calamay. The experience highlighted not only the cooperative’s role in preserving culinary heritage but also its contribution to local entrepreneurship, community development, and cultural tourism in Bohol.
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