First Semester, 20132014 Institute of Food Science and Technology University of The Philippines, Los Banos, Laguna
PHILIPPINE COCOSUGAR INDUSTRY: AN OVERVIEW A seminar Paper presented by LEAH B. YAKIT, MS Food Science student as a partial requirement for FST 299
Introduction
Philippines is the second largest coconut-producing country in the world (FAO, 2009). The country has an average area of 3.56 million hectare of agricultural land planted with coconut trees (BAS, 2011). The Philippine Coconut Authority (PCA) has accounted 340 M of coconut bearing trees in the year 2012 and reported that 25 M Filipino families are dependent on the industry (http://www.pca.da.gov.ph/tol.html). Agustin (2008) said that the coconut industry consistently plays an important role in the Philippine economy.
Despite modest growth over the years the industry remains the th
number one foreign exchange earner in the agriculture sector and 5 in total merchandise exports of the country. Coconut export product (1998-2000) includes copra, coconut oil, copra meal, desiccated coconut, oleo chemicals , non traditional products (glycerine, akalonamide, acid oil, fresh coconut, nata de coco, ubod, coco milk, and powder, makapuno, bukayo, frozen coco meats, chips, jam, coco water, vinegar, coir, and coir products, husk, shell powder, shampoo, toilet soap, laundry soap, paring oil, shortening and margarine) . For so many years, the Philippine Coconut Industry had been dependent on the production of the traditional products mainly copra, coconut oil and copra cake and processing procedures have been stagnant for decades which results to a lose market ground of the industry. In this doomed scenario, research efforts focusing on new sources of income from product diversification, improved product quality and new technologies to enhance the competitiveness of the industry have been made to revitalize the industry.
As a result of this effort, Coconut, the tree of life, breathes life to another product – the coconut sap sugar or coco sugar . Nowadays, PCA continuously and actively endorses coconut sap as an alternative sweetener for the prevention of obesity and diabetes.
The Coconut Tree- The Tree of Life
The coconut tree (Cocos nucifer L.) is called the “Tree of Life” because of the
endless list of products and by-products derived from it s various parts (fig 1). Food, shelter, fuel and other are provided by the coconut.
Cocosugar
Cocosugar is the natural sugar Fig. 1 Tree of Life
obtained from fresh coconut sap or toddy.
It is a natural sweetener derived from the sap of the coconut spadix (inflorescence bud) that is transformed into different products depending on the preparation. If distilled, it becomes lambanog, an alcoholic drink. If fermented it produces vinegar. If cooked, it becomes sugar. Coconut sap sugar product can be labelled with name such as Coco sugar, Coconut sap sugar, Coco flower sugar or Organic coconut sugar.
Glycemic Index of CocoSugar
Glycemic index or G.I, measures how a carbohydrate-containing food raises blood glucose. A food with high G.I. raises blood glucose more than a food with a medium or low G.I. According to Glycemic Research Institute (2008-2011), foods can be assigned a glycemic index number based on the comparative increase in blood glucose levels it produces when that food is consumed. A low glycemic food causes a slower and more gradual rise in blood sugar that a high glycemic food, and maintains increase energy level for a longer duration. A high glycemic food on the other hand, increases blood sugar concentration more quickly, thus providing energy to the body in a short period of time. However insulin is released in response to this rise in blood sugar, which in turn, brings the blood sugar down rapidly. This rapid decrease in blood sugar reduces energy supply and triggers mild to intense hunger. Through the efforts of the Philippine Coconut Authority (PCA) and Food and Nutrition Research Institute (FNRI) of the Department of Science and Technology (DOST), the glycemic index of coconut sap sugar of 35 was established. This GI of cocosugar is considered very low and an indication that the sugar can be used by diabetics as natural sweetener to replace the synthetic forms of sugar-free sweeteners. Moreover, this product was also found to have high nutrient contents of Phosphorous, Potassium, Calcium, Chlorine, and other vitamins and minerals (Manohar, 2011). Coconut Sap Sugar Production
Production of coconut sap sugar basically involves slow cooking. Evaporation is done until the coconut sap or toddy becomes concentrated and the syrup caramelizes and becomes granular in form. PCA has recommended the following steps as a general procedure for the production of coconut sap sugar.
Fig. 2. Process Flow of Coco Sugar (PCA)
Processing Techniques for Cocosugar Production
The PCA along with the other agencies and research institution focusing on the production of coconut sap sugar had established and recommended some techniques for its production. 1.
Quality specification of Coconut Sap Appropriate for Coco sugar (PDD-PCA) Color : Beige to light Brown
2.
pH
: 6.0-7.0
TSS
: 13.0 – 14.5 Bx
0
Harvesting Collection Time
: 4 – 5 hours at ordinary condition; maximum of 6 hours during cold weather
Collection Fequency : Day Time (2X)
- 6:00 to 11: 00 AM & 1:00 to 5:00 PM
Night Time (2X) - 6:00 to 10:00 PM & 2:00 to 5:00 AM 3.
Cooking Temperatures Evaporation
0
: 100 – 102 C; scum /foam removal 0
Syruping and Concentration: 110 – 120 C 4. Granulation No application of heat
Coconut Sap Sugar Demand
Philippines have begun shipping cocosugar since 2009 to various countries. The coconut sugar export grew from 11,200 kg in 2009 to 36, 310 kg in 2010 and exponentially to 70, 000 kg in the year 2011 as shown in the data of PCA. Its export destination have also expanded to include countries of Canada, Norway, France, Middle East, South Korea, Australia and New Zealand (Agustin, 2012)
Economics of Coconut Sap Sugar Production
Taking into account a 1 hectare farm of coconut trees, the table below shows the profitability of producing cocosugar in comparison with that of copra, which is the main export coconut product of the Philippines.
Adopted from: PCA Report, 2012
This is true for the following assumptions: (1) 1 kg of cocosugar comes from 4 coconut trees of dwarf variety; (2) average annual coconut sugar production is 9000 kg per hectare, and (3) average annual copra production is 100 kg per hectare.
The Philippine Coconut Sap Sugar Industry
The cocosugar industry in Philippines is just starting.
There are only eleven (11)
commercial cocosap sugar producers. Eight (8) of which are based in Mindanao where hybrid coconut palms abounds. Their combined production is estimated to be 13, 000 kgs per month (Fontecha, 2010)
Industry Opportunities
The trend of both export and local markets for cocosugar demand is steadily increasing because of its uniqueness. The cocosugar can be used both in food and beverage industries as alternative substitute for cane sugar. Because of its low glycemic index, cocosugar makes better alternative for diabetics and elderly as mentioned by PCA Administrator Forbes.
Furthermore, Forbes stated that foreign investors have already expressed interest in investing in the country’s cocosugar industry (Evardone, 2012).
The CocoSugar Industry Milestones
Ado ted from: PCA Re ort 2012
Conclusion
In conclusion, the presentor would like to say that Philippine Cocosugar Industry is still on its youthful stage. There are opportunities awaiting it and with the right direction and support it can achieve its full potential as PCA’s most promising product.
REFERENCES: Agustin, YTV. 2008. Coconut Organizations in the Philippines and Common Platforms for Regional Cooperation. CocoInfo International, Vol. 15, January 2008. p. 22-26. DA-PCA. Coconut-Tree of Life. Retrieved from http://www.pca.da.gov.ph/tol.html on July 23, 2013. Evardone, PA. PCA Pushes For The Standardization of CocoSugar Industry. Retrieved from http://www.pia.gov.ph/news/index.php?article=2121328166163 on July 23, 2013 Fontecha, AV. 2010. “ Market Profile of Traditional and Emerging Coconut Export Products and Market Development Program in the Philippines. CocoInfo International. Vol. 17. No. 2 , 2010
Manohar, E. 2011. “ The Natural Sweetener for Life From the Tree of Life”. CocoInfo International. Vol. 18. No. 1, 2011. p. 37 -38. st
PCA Report. 2012. Coconut Sap Sugar Industry Road Map. Presented during the 1 National Coconut Sap Sugar Congress in Davao, Phillipines on March 5-6, 2 012
Manohar, E. 2011. “ The Natural Sweetener for Life From the Tree of Life.” CocoInfo International. Vol. 18 No.1, 2011. p. 37-38.
Ichon, AR. 2011. “ Life Gets Sweeter and Healthier with Coco Sugar”. The PCAARRD Monitor. Vol. 39. No. 3 July-September 2011. Quarterly Newsletter of the Phil Council for Agriculture, Aquatic, and Natural Resources Research and Development ( PCAARRD) Dept of Sci and Tech (DOST). p.6-7
