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“Ubod” can only be gathered from the upper most part of the coconut trunk, that is usually the part right under the leaves of the coconut tree. It is commonly divided into three different parts with different quality level, the softest, the finest and the most desirable part coming about 2/3rd from the top of the ubod.

In order to process the coconut palm heart or the “ubod ng niyog,” the following materials will be needed:
• Coconut heart palm (ubod ng niyog)
• Salt
• Ascorbic acid (to be used as preservative.)

Prepare the following equipment:
• Saucepan
• Knife
• Weighing scale
• Chopping board
• Canister
• Preserving jar
• Stove

Then follow the following procedure:
• Ensure that the coconut ubod you will use is free from fibrous materials and comes from the tender but crisp trunk part.
• Dapper and cleanse it thoroughly, then slice into 2 inches long and 1-inch thick
• Immediately submerge it into water
• Up to ¼ inch of the container, load it with hot 1.5% brine having 0.1% ascorbic acid
• Letting it heat up to 180ºF (82º) then have it sealed fully
• Let it process
• Allow time to cool down then dry it and put label