Sequential toddy and nut production (SCTNP) technology which produces toddy and nuts from the same spathe of the palms has provided the farmers to increase farm income without sacrificing the copra products and fully maximize the economic potential of the palms with the addition of another product which is the coconut sap or toddy.
Coconut sap has high total sugar, ascorbic acid, phosphorus, and rich in amino acids, vitamins and minerals. It can be an alternative source of sugar and other products like sap drink (fresh cooled beverage), coco nectar (syrup) and sap vinegar which are high value food products.
Tapping and Harvesting of Toddy
Tapping is done twice a day. Harvesting of toddy can be done in morning (taken before 8 am ) for the production of ‘tuba’ or vinegar while for the production of fresh sap drink, nectar and sugar, it is best to used the afternoon harvest (taken not later than 3 pm) which is sweeter than the morning harvest. To produce sweet toddy, it is necessary that all tools and containers to be used should be clean at all times. Adding of lime to the receptacle prevents the sap from fermentation.
Toddy Processing
The conversion of toddy into sap drink, coco nectar and sugar involves a simple operation. As the coconut sap is highly perishable due to the yeast microflora, the harvested sap should be immediately processed by boiling for 1/2 hour in a large cast iron pan. This process prevents the sap from fermentation.
a. Sap Drink
This can be simply done immediately by pasteurizing (heating at 60°C) the toddy. The toddy is then poured separately in the desired container tightly sealed and placed in the refrigerator. If hygienically prepared, the sap drink can be stored until 3 days without deterioration.
b. Coco Nectar/Syrup
Further boiling of toddy until it reaches 110°C temperature or sticky under a moderate to very low heat. The sticky liquid shall be allowed to cool then poured into a desired container.
c. Coco Sugar
Boil coco sap to evaporate the water under moderate heat with occasional stirring until liquid thickens at 115° C. Remove it from the flame when it begins to become very sticky. Continue mixing until it becomes granular. Air dry the brown sugar before placing them in a packaging material. More details here
d. Sap Natural/Organic Vinegar
Pour toddy in a wide large container with a clean netted cover to allow aeration and prevent entrance of dirt and foreign objects. After 5-10 days fermentation period in a well ventilated room, the sap can be harvested as vinegar. To maintain the desired quality of the matured vinegar (with at least 4% acidity), pasteurize it by boiling for 5-10 minutes at 60-65 °C, allow the vinegar to cool before placing in very clean bottles and then cover tightly and sealed.
Expected Initial Income of Coco Sap Products (in Php)
Per 30 trees per month production (1996-97 data)
- Simple, practical, feasible and economically viable
- Compensating income can be derived due to diverse products
- Toddy products are organic and healthy foods
- New products that are less costly
- Promotes family labor
For more information, contact:
CanFarms Project
Zamboanga Research Center – PCA
San Ramon, Zamboanga City
Tel: (062) 991-5087
Email: wesmarrdec@wmsu.edu.ph
Agronomy and Soils Division Davao Research Center
Philippine Coconut Authority, Bago Oshiro, Davao City
Tel: (082) 293-0161
Email: pca-drc@interasia.com.ph; milsecretaria@yahoo.com
Agricultural Research Management Department
Research, Development and Extension Branch
Philippine Coconut Authority, Diliman, Quezon City
Tel: (02) 426-1398 / 920-0415
Email: sevmagat@mozcom.com
source: Philippine Coconut Authority, photo from maldivestraveller.mv
hallo Buyer;
Im seller of tuddy or tuba from my own farm in Bohol, Visayas, Im really interest this coconut palm sugar, I can produce tons a month of coconut palm sugar if anyone who need my coconut sugar negotiable price, starting price $6 US dollar per kilo. contact +639495889972 for txt, call Liza Cardoza +639198930265 or email me hauntcdz@gmail.com.
Reply
I have spare raw material of tender coconut water/toddy that can be used for the manufacture of coconut vinegar.Also available natural coconut vinegar 4-7 bricks you may contact me on 9881065187 Luel fernandes
where can we inquire about the feasibility of building a coconut production plant ? can Philcoa help us in sourcing suppliers and marketing as well ?
Hi,coconut plantation owners.,im interested in coconut sap for making coconut sugar pls send me prices and the source. So we can consider you as our supplier., Pls send email to BRAVEASIAN@HOTMAIL.COM. THANKS
hallo Buyer;
Im seller of tuddy or tuba from my own farm in Bohol, Visayas, Im really interest this coconut palm sugar, I can produce tons a month of coconut palm sugar if anyone who need my coconut sugar negotiable price, starting price $6 US dollar per kilo. contact +639495889972 for txt, call Liza Cardoza +639198930265 or email me hauntcdz@gmail.com.
Where can the equipments of processing the coco sap into sugar be obtained?
such as the ff:
Jacketed Cooking Pan
Steam Generator (Boiler)
Automatic Granular Packaging Machine
Sir,
I feel interested to know more about the processing of coco sap. May I ask the following questions;
1. Don’t we have the difficulties in marketing?
2. Are you now exporting the products?
3. Does your office go for forging marketing contract to interest producers?
Thank you.
My name is Rodrigo and I’m Agronomist gotaria Faso to know how to collect the coconut sap, so they can make sugar.
Thank you.
Yes sir, I agree the brochure was old. But irregardless of the year the study was conducted, still, ROI for freshly harvested SAP (as per PCA table ) is much higher than the cocosugar, which will still undergo some process. Value adding was not met, in fact, according to the table, income for the farmer decreases if one will convert the sap into sugar. Might just as well sell the sap as local drink rather than undergo the tedious work and endure the heat in making the sugar. Maybe PCA has to re-evaluate their study or should correct their data, as the case may be.
@oscar, that’s a good observation. i agree with your suggestion. i will forward your comment to PCA.
I don’t believe coco sugar will fetch for 50/kg only. How much now a kilo of cane sugar costs in the market? One can comfortably say that cocosugar will fetch per kg much, much more than the cane sugar because of its lower GI (glycemic index) and diabetics can use it sans worrying of shooting up blood sugar. It has its niche market. Referring from the table above, in that case, why one has to undergo the tedious effort of making the sap into sugar if ROI is much lesser than the freshly gathered sap? One has to sell it fresh right from the tree rather than make it into sugar. Just my 2 cents worth…
… and it’s written there P30/kilo, not P50/kilo as I previously mentioned.
I just googled it and gathered from this site :
http://healthnest.multiply.com/journal/item/6?&show_interstitial=1&u=%2Fjournal%2Fitem
1/4 kilogram: P100; 1/2 kilogram: P190
at the moment, they do not have 1kg-packing.
@oscar, the info above was sourced from PCA brochures which was distributed at the megatrade expo last aug. 8, 2010. you’re right data and figures printed on the brochure is quite old, their reference is 1996-1997, so i guess the figures on the table need to be updated.
i guess we need to ask the listed agencies for the current data.
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