Agri Plain Talk
Meet the Pioneer Coco Sugar Maker
MANILA, Philippines – At the coconut festival which was held recently at SM Megamall in Mandaluyong City, we met the lady who pioneered in making coconut sugar in the Philippines.
She is 47-year-old Luisa Molo of Brgy. Linabo, Balingasag, Misamis Oriental. She is just like any other ordinary lady farmer but the difference is that she is receptive to improved technologies in farming. In 2000, she was a participant in a project called Cogent which was undertaken by the Philippine Coconut Administration and an international agency in which they demonstrated various ways of improving the income of coconut farmers.
One of the technologies that were taught was how to make coconut sugar out of the toddy or “tuba” that is derived from the unopened flowers of the coconut. And the first to commercialize coconut sugar, even in a limited way, was Luisa Molo. There are now several others who are making coconut sugar but Luisa is always referred to as the pioneer.
Luisa was the first to display her coco sugar in trade fairs in Manila which elicited interest from foreign buyers. There is interest in coconut sugar here and abroad because healthwise, it is claimed to be superior to the sugar from sugarcane. It is recommended for use by diabetics. Coco sugar is also considered organic sugar, that is why it can command a much higher price than cane sugar. In fact, Luisa sells her coconut sugar right in Mindanao at P200 per kilo whereas the ordinary sugar retails at only a little more than P50 per kilo.
Luisa has shown and continues to show that even with a small coconut farm, one can derive a comfortable income by specializing in a high-value product that has a big demand. She has a two-hectare farm in Brgy. Linabo in Balingasag, but only 7,500 square meters is devoted to coconut where her workers harvest toddy. She says she has three gatherers, each collecting 8 gallons of toddy every day from 90 trees that are about ten years old. Usually, 20 flowers yield a gallon of toddy. The daily harvest of 24 gallons of toddy translates to 12 kilos of coco sugar worth P2,400. She says that two gallons of toddy make a kilo of sugar.
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Comments
We are producer of coconut sugar wher group is composed of small farmers where we built small Processing Facilities in different areas in Cotabato Province, Misamis Oriental Province, Leyte Province and Quezon Province. We implement sustainability-oriented on organic farming, quality and farm productivity improvement. Most of our small farmers along with their wives or some of their family members are working together at the processing facilities. Our operation is a multi-family business of small farmers, which very concern to the quality of the products we produce in order to provides best quality and healthful products for our consumers benefits, where in returns, it gives continues and more income to the families of our coconut farmers that up-lifts their lives and enable them to send their children to schools.
COCOWONDER Coconut Sugar is 100% natural all purpose sweetener that made of fresh 100% pure coconut nectar or sap (Cocos Nucifera) which processed naturally without any kind of anti-fermentation agent, additives or preservatives. It has coconut creamy sweetness with gorgeous coconut flavor and aroma, uniformed light brown color, clean and good looking. Our coconut sugar is properly dried with only 0.5 – 0.8 water activity and has 2 years shelf life stored in clean dry place at room temperature. Like other sweetener, coconut raw sugar can be used in coffee, juices, cakes, pastries and confectionery. Coconut Sugar has low glycemic index (GI) of 35 which is helps balance blood glucose & insulin levels and lowering LDL cholesterol level thus preventing obesity. This is good to diabetics, hypoglycemic, overweight or dieters.
Our coconut sugar is made of very fresh coconut nectar that collected every 5 hours round the clock, 24 hours a day and 7 days a week. Collected coconut sap is processed immediately to avoid fermentation. Coconut sap with more than 5 hours old or with less than 6.5 Ph range is already fermented and cannot be granulated anymore, unless otherwise applies anti-fermentation agent.
NOT ALL COCONUT SUGAR ARE CREATED EQUAL. Being “CERTIFIED ORGANIC” is not assurance for being 100% natural or without Anti-Fermentation Agent and additives Coconut Sugar “ESPECIALLY TO THOSE NOTICEABLE LOW COSTS & PRICES”. “Certified Organic or Not”, when the processor harvest the coconut sap/nectar at twice or thrice per day (24 hours) or more than 6 hours, it’s pretty sure that it has Anti-Fermentation agent of lime, calcium hydroxide or sodium metabisulfite or added with any type of sugar cane and other types of palm so that it can still be granulated. Coconut Sugar with anti-fermentation agent and additives of sugar cane and other type of palm sap requires to cook longer time and eventually it is over-cooked with burned nutrients. It can be identified also such as; with darker color, dirty brown color, has light sour taste & smell and high moisture content wherein powder or granules is stick to each that eventually it has a lot of bacteria. Consumers must be observant to the actual appearance of coconut sugar upon purchase. Consumers must compare to other coconut sugar available in the market. Dealers or Distributor must check their processors interval of harvest time of coconut sap/nectar. Dealers or distributors must do their part to provide good instead of bad coconut sugar for their customers/consumers wellness.
Most coconut sugar producing countries “Certified Organic or Not” are process their coconut sugar with;
a) Anti-fermentation agent of lime, calcium hydroxide or sodium metabisulfite that in-placed already on the coconut sap container. Anti-fermentation agents are use to be able to collect the coconut sap within 12 hours or 6:00 AM and 6:00 PM. This is to lessen the labor cost or salary of coconut tappers especially if the coconut trees are tall of almost 15 feet and above in their area. There are also some beliefs or customary that collecting coconut sap at night or midnight is forbidden, has bad luck or bad omen and among others.
b) Other processors are mixed with other types of Palm Tree Sap with unknown Glycemic Index (G.I.), Nutrients and Heath Benefits in order to get more profits. However mixing other type of palm sap is only done on the countries or area that has plenty of other types of Palm plant. Other processors are using additives of white sugar cane, brown sugar cane and mascuvado which is also made of sugar cane that instead helps prevents diabetes, where it brings more problem of diabetes. Some processors and dealers of mascuvado also claiming that it is good for diabetes???
For more detail visit: http://cocowonder.multiply.com/
i'm a frequent follower of mb agri - section,, very informative keep up the good works, more power to you.
sir i am an OFW who was based in saudi arabia,I am already tired of being OFW and I am planning to do agribusiness there in the philippines when my contract expires on 2012. One of the business taht interest me is producing cocosugar, but I have no experience of doing it, we have a big coconut plantations in malapatan in sarangani province, could you pls suggest me to anyone who can teach me hands on about producing cocosugar and the marketing. I am willing to pay the price. Thank you very much.boyet of ksa
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