MANILA, Philippines — Last Thursday, in this column, we featured the sweet sorghum sugar powder which was developed by Engr. Antonio Arcangel of Batac City. Soon after the story was published, Arcangel received congratulatory messages from as far as India. That’s because it is the first time that powdered sugar from sweet sorghum was made.

As we have mentioned in that column, the development of sweet sorghum sugar powder is very significant because it could be a potential money-making product from sweet sorghum. The reason is that the sugar powder is said to have a low glycemic index (GI) which means that it is the ideal sweetener for diabetics as well as non-diabetics, of course. This product could rival the coco sugar which is now fast gaining popularity not only locally but also abroad.

How did the idea of making sugar powder out of sweet sorghum juice? Well, Arcangel lived in Canada for 20 years. It was only a few years ago that he decided to come back to his native country to engage in business – particularly in developing products from sweet sorghum. The choice is not surprising because it is at the Mariano Marcos State University in Batac where the lead researchers on sweet sorghum are based. Dr. Heraldo Layaoen is the project leader in research and commercial development of sweet sorghum.

How he conceived the idea? Well, he remembers very well that in Canada, they are converting animal blood into powder for use in livestock feed. He thought that if they could make powder out of animal blood, perhaps the technique used could also be applicable to sweet sorghum juice.

Arcangel approached an acquaintance at the Department of Science and Technology and told him about his idea. Fortunately, the DOST has its spray-drying machine and they succeeded in producing the sugar powder. This was done by spray-drying the syrup. Arcangel explained that the sugar powder is produced by subjecting the syrup to a moistureless heat through an atomizer.

The only problem now is that the machine is quite costly – about P1.4 million. But Tony is hopeful that the Bureau of Agricultural Research would be able to help him acquire a spray-drying machine of his own so he could produce the sugar powder commercially. As of now, he is only producing sweet sorghum vinegar and syrup.

Meanwhile, researchers at the MMSU and other research agencies continue to undertake researches on the development of other sweet sorghum byproducts. The experts also continue to evaluate new varieties in different parts of the country. At the same time they are teaching farmers the best way to grow this crop.

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