Coconut Sap Sugar Technology and Processing

The Coconut Sap Sugar:

  • Coconut sap sugar is derived not from the nut but from the toddy/sweet sap (tuba)
  • The unopened inflorescence is thinly sliced (~6mm)
  • Sap oozing out from the inflorescence is collected
  • The sap is boiled, and concentrated, to form granulated sugar.
  • Coconut sap contains 12-18% sugar, essential vitamins and amino acids and macro and micronutrients.

Coconut Sap Sugar Profile:

  • Glucose – 2.00
  • Fructose – 2.90
  • Sucrose – 85.68
  • Reducing sugars – 7.51
  • Total invert sugar (mixture of glucose and fructose) – 97.65

Process Flow:

  1. Collect toddy
  2. Strain, heat and stir continuously
  3. When thickens, cool
  4. Heat, stir, granulate
  5. Cool, stir
  6. Collect sugar and weigh
  7. Pack in bottles and plastic bags

Procedure:

  1. Boil coco sap to evaporate the water under moderate heat with occasional stirring until liquid thickens at 115° C.
  2. Remove it from the flame when it begins to become very sticky.
  3. Continue mixing until  it becomes granular.
  4. Air dry the brown sugar before placing them in a packaging material.

Glycemic Index (GI) of Coco Sap Sugar

  • Based on Food and Nutrition Research Institute (FNRI) study on 2007, the GI of coconut sap sugar was 36, hence classified as Low GI food, which can be used as natural sweetener of diabetics
  • The GI is a ranking system for carbohydrates based on the immediate effect on blood glucose levels.
  • The higher the number, the greater the blood sugar response.
  • A low GI food will cause a small rise in blood glucose level, while a high GI food will trigger a dramatic spike.

Economics Benefits (Medium Scale Production)

Assumptions:

a. General

  • One hectare farm with 1 oo existing coconut trees
  • Form of business: Sole Proprietorship
  • Investment Cost – Php 330,000

b. Marketing

  • About 98% of production volume will be sold (production loss estimated at 2%)
  • Product will be sold In 1 kilo bag
  • Product will be picked up by buyers at the plant site
  • Selling price/kg: P120.00

c. Production

  • Average production of toddy from dwarf or hybrid varieties: 3 liters/tree/day
  • Total toddy yield/hectare per month: 7500 liters
  • Average recovery of sugar: 1 kg of sugar for every 6 L of toddy
  • Total sugar production per month: 1250 kg

Will yield:

  • Net Present Value (NPV) – P 221,684.47
  • Internal Rate of Return (IRR) – 28%
  • Payback Period – 3.21 years
  • Initial investment – P329,778

For further information contact:

Ms. Erlene C. Manohar
Project Development Officer IV, FSB and Project Leader PRCGC Project
4/F Philippine Coconut Authority
Elliptical Road, Diliman, Quezon City
Tel: (02) 928-4501 loc. 503
Email: [email protected]

source: Philippine Coconut Authority, photo from theparadoxicleyline.blogspot.com

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