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Coco Sugar

Nutritious and safe for one’s health. This is the best description for coconut sap  sugar—coconut’s latest proof of its being the “tree of life.

Coco sugar is derived from coconut sap or toddy, locally known as “tuba”. When freshly gathered, coconut tree sap is oyster white in color and is  inherently sweet.

The sap contains 12–18% sugar in its natural form with important vitamins and amino acids. Coco sugar is also rich in  nutrients and high in potassium, phosphorus, magnesium, sulfur, calcium, and  vitamin C.

With its health benefits, the  Philippine coconut sap sugar is gaining popularity here and abroad.  Consider its glycemic index (GI) at 35. This is much lower than the 54 GI, the  level which nutritionists consider as safe for people who have to watch out  their glucose level.

A natural sweetener and functional food, coco sugar is a much welcome  development for diabetics and hypoglycemics.

The inflorescence of the coconut tree provides the sap that is made into  sugar. Each tree  in good stand can yield an average of 2 liters of sap daily.  At least four coconut trees are needed to produce one kilo of sugar per day. The  production and the sugar content of the sap, however, are also determined by the  location and the tree variety, as well as other factors such as the season, nutrition provided for the tree, the time  and the way tapping is done.

A simple farm-level technology, the production of coco sugar is a  natural process of heat evaporation to convert liquid sap to solid form of sugar granules. It  requires no complicated and high-cost machineries or equipment nor a huge  capital.

Source: Ricardo R. Argana, S&T Media Services- PCARRD Farmnews, DOST,  January–March 2011.

 

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