Harvesting

In harvesting, the locals use the gipan/ta-ed and lakem as cutting tools. With the use of these, a skillful farmer will be able to harvest fifty or more rice pinnacles in only one minute. The rice grains are smoke-dried in the so-o-an/sapatan, above a kitchen stove (fueled by wood) of a one-roomabong (nipa hut)The smoke will dry the grains as well as keep it away from unwanted pests.

Since Kapangan ICCs have imbibed the spirit of mutualism and cooperation, during the harvesting season, the folks help each other. At the end of the day, those who helped would receive a tan-ay or a bundle of rice grains. Also, those who helped during the transplanting will be compensated with one bundle. Other farmers would give more, usually before the harvesting ends. At the end of the day, the farmer will shout out “pengpeng” signaling the harvesters to bring home the grains they are holding.

Again, as part of their spiritual devotion, the locals would first conduct a ritual called the i-u-wangan before beginning the harvest. The ritual, requiring a chicken and some tapey is done in the rice fields. Accordingly, it serves as an offering in exchange for a good harvest. Also, the farmer would knot podong (grass) on a corner of the paddies. This is to prevent people from passing by the harvesting area, otherwise the field the produce would be lesser and the harvest would not last long.

Another old practice is setting aside a tan-ay. Doing so, according to local beliefs, would deter their ancestors (to which the tan-ay is offered) in joining the harvest. This tan-ay, however, may no longer be used as seedlings.