Sweet Tamarind is widely known in making of tamarind sweets, jam, flavorings, and beverages. Tamarind seed extract was also used in manufacturing of face toners, moisturizers, serums, gels, masks, and anti-aging products. Through the years, the votume of production of tamarind is short in the Philippines. Meanwhile, Pampanga State Agricultural University (PSAU) was known for its research and development of tamarind, through the funding of DOST NICER program, studies are conducted to elevate the production of the tamarind in the Philippines. Sweet Tamarind are morphologically characterized base on vegetative growth, leaf characteristics, inflorescence, and fruit characteristics. Sweet Tamarind were amplified by their matK, rcbL region, sequence the DNA of the amplified PCR products and analyze their phylogeny. For marcoting propagation, RCBD 3 x 3 Factorial Scheme (3 substrate x 3 application of with/out rootng hormones) 4 Blocks and 3 Replicates were used. There is small distinction in vegetative growth and leaf characteristics. Aglibut Sweet tamarind had the longest inflorescence. It clearly visible that sunshine sweet had red juvenile leaves and flowers when still closed. Golden Sweet bad emarginate leaflets. The Aglibut sweet tamarind had the heaviest and longest fruit. Aglibut Sweet also had the highest number of fruits and highest yield per tree. The sweet tamarind was amplified in rcbL DNA marker. The Aglibut Sweet is closely related to Thailand cultivar. Marcotting propagation of sweet tamarind is applicable. (BA) Rooting hormone and coco peat substrate is the most effective treatment in propagating Aglibut sweet tamarind. Keywords: Morphological Characterization, Molecular Characterization, Marcotting propagation, Tamarind Industry, Sweet Tamarind.