Coco sugar worth P12,000 from a tree per year | Manila Bulletin | Latest Breaking News | News Philippines
Natural Disaster
Home  » Others » Agriculture » Coco sugar worth P12,000 from a tree per year

Coco sugar worth P12,000 from a tree per year

Would you believe that one fruiting coconut tree can yield 60 kilos of coco sugar in one year worth P12,000? And if that same tree is for copra production, would you believe that the same tree could yield only about P320  worth a year?

Jerry Taray will tell you that it is so. Jerry and his wife, the former Jocelyn Taliño of Carmen, North Cotabato, are the owners of TreeLife coconut plantation that is the biggest producer of organic coco sugar and coco syrup in the country today. Their products are exported mainly to Europe and other developed countries.

  • DWARF COCONUT – The dwarf coconut, either the Takunan or the Katigan, bears fruit in just three years from planting. The fruits may be processed into copra but there is little money in making copra. There is more money if the flowers are tapped for making coco sugar. As much as P12,000 worth of coco sugar be made out of the sap of one fruiting coconut tree in one year. Tapping the sap in dwarf coconut trees is very convenient. Photo shows Jerry Taray and his fruitful dwarf coconut tree.

  • BIGGEST ORGANIC COCO SUGAR PRODUCERS – Jerry and Jocelyn Taray of Carmen, North Cotabato, are the country’s biggest producers of organic coco sugar and coco syrup which are certified by Ceres, a certifying body based in Europe. With the organic certification, the Taray couple are able to export their products to buyers in Europe and other developed countries. One chocolate manufacturer is said to be using their organic coco sugar in sweetening chocolate.

  • AT THE TRADE SHOW IN GERMANY – Jerry poses at the Philippine booth at the Biofach Food Trade Show in Nuremberg, Germany in early 2013. He and his wife Jocelyn believe that participating in food trade shows  has helped them market their products to international buyers. Now, they would like to distribute their products to the local market. Their products are of the highest quality, said to be better than similar products from other countries.

  • CRYSTALLIZATION STAGE – Women workers perform their job during the crystallization stage of the process of making coco sugar. The women workers are paid by the number of kilos they are able to cook in three shifts of 6 to 8 hours each. They can each make a daily take home pay of P250 to P350 which is higher than the minimum wage in the province.

  • DWARF COCONUT PLANTATION – This is a view of the dwarf coconut plantation of Jerry and Jocelyn Taray in Carmen, North Cotabato. They have 8,000 dwarf trees that are already of fruiting age. Only about 1,500 trees, however, are being tapped at the moment. They plan to invest in additional cooking facilities so they could produce more coco sugar and syrup for the local and international markets. Most of their output is sold to importers abroad, including United Kingdom, Netherlands, Australia and New Zealand. A local trader is also exporting the same to the United States.

  • DWARF COCONUT – The dwarf coconut, either the Takunan or the Katigan, bears fruit in just three years from planting. The fruits may be processed into copra but there is little money in making copra. There is more money if the flowers are tapped for making coco sugar. As much as P12,000 worth of coco sugar be made out of the sap of one fruiting coconut tree in one year. Tapping the sap in dwarf coconut trees is very convenient. Photo shows Jerry Taray and his fruitful dwarf coconut tree.
  • BIGGEST ORGANIC COCO SUGAR PRODUCERS – Jerry and Jocelyn Taray of Carmen, North Cotabato, are the country’s biggest producers of organic coco sugar and coco syrup which are certified by Ceres, a certifying body based in Europe. With the organic certification, the Taray couple are able to export their products to buyers in Europe and other developed countries. One chocolate manufacturer is said to be using their organic coco sugar in sweetening chocolate.
  • AT THE TRADE SHOW IN GERMANY – Jerry poses at the Philippine booth at the Biofach Food Trade Show in Nuremberg, Germany in early 2013. He and his wife Jocelyn believe that participating in food trade shows has helped them market their products to international buyers. Now, they would like to distribute their products to the local market. Their products are of the highest quality, said to be better than similar products from other countries.
  • CRYSTALLIZATION STAGE – Women workers perform their job during the crystallization stage of the process of making coco sugar. The women workers are paid by the number of kilos they are able to cook in three shifts of 6 to 8 hours each. They can each make a daily take home pay of P250 to P350 which is higher than the minimum wage in the province.
  • DWARF COCONUT PLANTATION – This is a view of the dwarf coconut plantation of Jerry and Jocelyn Taray in Carmen, North Cotabato. They have 8,000 dwarf trees that are already of fruiting age. Only about 1,500 trees, however, are being tapped at the moment. They plan to invest in additional cooking facilities so they could produce more coco sugar and syrup for the local and international markets. Most of their output is sold to importers abroad, including United Kingdom, Netherlands, Australia and New Zealand. A local trader is also exporting the same to the United States.

Here’s how Jerry explains. The fruiting coconut tree produces an average of 8 mature nuts per month. That’s 96 nuts in one year. These 96 nuts translate into 21 kilos of copra which fetches an average of P15 per kilo or a total of P320 per tree. One-third of this usually goes to the harvester as his share.

On the other hand, here’s the case of the coconut tree for coco sugar production. As per their experience in their own farm in Carmen which is a certified organic coconut farm, one fruiting coconut tree can produce 480 liters of sap per year. The sap is collected from unopened flowers and cooked into coconut sugar.

Eight liters of coconut sap yield one kilo of coco sugar when cooked. This is worth P200 per kilo at current prices, even higher in the retail market. Thus, the 480 liters of sap per tree per year becomes 60 kilos of coco sugar worth P12,000. Assuming that even if the net profit from coco sugar production were only 10 percent (that’s very very conservative), the profit from one tree would still be P1,200. And since there are 140 trees per hectare, the net profit per hectare would be P168,000. If the profit is 20 percent, you can easily figure it out.

Can one tree really produce 480 liters per year? One tree really can produce that much sap. Here’s how. One or two flowers are being tapped 24 hours every day in one tree. And the yield is 1.5 to 2.5 liters per day. That’s an average of 2 liters daily. Say, there are only 240 days of tapping in one year, that’s already 480 liters. Actually, there are more than 240 days of tapping per year.

Right now, the Tarays have 8,000 fruiting dwarf coconut trees that are tappable. But as of now, they are only tapping 1,500. They are eyeing to tap more but they have to invest more cooking facilities which could involve millions of pesos. The processing plant should be situated right in the plantation because the tapped sap should be processed within five hours from collection.

PET PROJECT — The Tarays have other farming projects like oil palm and rubber trees but their pet project is coco sugar production. They have a total area of 60 hectares (50 leased from the DENR) planted to 8,000 Takunan and Katigan varieties that are dwarf. These are now fruiting, ranging from 7 to 10 years old.

The dwarf varieties start fruiting as early as three years from planting. These are highly suitable for sap production because the tappers don’t have to climb tall trees to gather the sap. These varieties will eventually grow tall but not as tall as the ordinary varieties.

Coco sugar production provides employment to more people than when the coconut is intended for copra production. To produce the current amount of eight tons of coco sugar per month, there are 25 to 30 tappers who are formed into teams. At the end of the day, each person can collect 90 to 120 liters of sap for which he is paid P4.50 per liter. Which means a take home pay of P405 to P540 per day.

The women workers who do the cooking number 10 to 15 per shift of 6 to eight hours. They are paid per kilo that they are able to cook, averaging a take home pay of P250 to P350 per day. That’s way above the minimum daily wage in Carmen town.

THE START — How come the Tarays went into coco sugar production? It was not really their intention. It happened that Jerry was able to take over a 50-hectare brush land that was originally leased to another person by the Department of Environment and Natural Resources (DENR) under its Green Philippines Program. The lease is very minimal because the intention was for the once-logged over areas to be planted to something of value.

That started in 2004 after the couple returned to the Philippines from their employment in Canada. Jerry said he could not endure the extreme cold so he and his wife returned to the Philippines to engage in farming and business.

BLESSING IN DISGUISE — Sometimes adversity can be a blessing in disguise to some people, including Jerry. He recalls that in 2004 there was a long drought in Mindanao and that was a blessing in disguise to  him in particular. How’s that?

Well, at that time the Philippine Coconut Authority (PCA) in Aroman, North Cotabato, had thousands of dwarf coconut seedlings that were originally intended for distribution to farmers. But the farmers refused to get the seedlings even if they were at a give-away price.

So the manager of the station convinced Jerry to buy the seedlings on a buy-one-take-one basis. There was a time when some were given away free. From 2004 to 2007, Jerry was able to plant the whole 50 hectares from the DENR and another 10 hectares in another place.

Jerry who finished a business course did his own computations and found that there was very little money in copra production. Fortunately, his friend from the Aroman station of the (PCA) offered to train him in coco sugar production. His wife Jocelyn also did a lot of researching on anything about coconut food products. And so in 2012, they started producing coco sugar.

The next agenda was to find the market for their products. Fortunately, they were invited by the US-AID to join a trade expo in Cebu where they displayed their organic coco sugar and syrup. Then it was followed by an observation trip to a food expo in Hong Kong sponsored by the Department of Agriculture. There, they met some of the international players in the import and export business. They were told that in order to be able to sell their products in Europe, they have to be certified as organic.

The certification by Ceres based in Europe is not cheap but the Tarays were determined to export their products to foreign buyers. In the end they had to spend P500,000 for getting their organic certification. That was the only way they could sell to the organic produce buyers.

With their certification, they were able to jumpstart their export. The DA again helped them participate in the Biofach Food Expo in Nuremberg, Germany early in 2013 and their participation has been paying off. They were able to get an order of 13.6 tons from a buyer in Holland who continues to purchase from them.

Another buyer from the United Kingdom has been ordering from them 3 to 5 tons every other month. A buyer from Australia has been buying 3 tons every 4 to 5 months. A New Zealand buyer is also purchasing the same amount at about the same frequency.

Now they are starting to develop a distribution network in the Philippines. They believe there is a big market for coco sugar because it is a healthy food for people with health problems as well as people who are perfectly healthy.