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SOCIO-ECONOMIC ANALYSIS
################################# Reference
Basic Assumption:
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Sequential Coconut Toddy and Nut Production
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 Production yield was generated from the TG8 of (SCTNP) Technology, Techo Guide Sheet No. 1,
################################# Series of 2000. PCA, Agric. R&D Branch, Davao
2006.
################################# Research Center
 Prices of Products was based on the average
################################# Naka,Peyanoot.1996. Potential of producing sugar
market price of 2013.
################################# from Coconut. In Promoting Multi-Purpose uses &
################################# Competitiveness of the coconut. Proceedings
 Labor cost and materials was based on the 26-29 Sept 1996 IPGRI
#################################
current prices.
################################# Ticson, S.G., Sancha, L.V., Magat S.S. Sugar from
Economic analysis of the Coco sap product shows
################################# Coconut Sap in Relation to Nut Production:A
a good profit and a beneficial investment (Table 1). Review. Diliman, Quezon City: ARDB, 1997. 53p.
#################################
(R&D Tech.l Report No.4)
This was proven by its high return of the
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production. Thus, profitability values shows a very
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high implications of a cost-effective investment in any
of the production.

General Information No. 02/2015

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For more information, call, write, or visit
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Agronomy, Soils and Farming
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Systems Division
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Philippine Coconut Authority
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Davao Research Center
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Bago Oshiro, Tugbok District,
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Davao City 8000
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Tel. (082) 293 0161
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E-mail: pcadrc.asd12@gmail.com
Technology Description
Sequential toddy & nut production (SCTNP) tech-
nology developed by Maravilla & Magat (1993) which
produces toddy and nuts from the same spathe of
the palms has provided the farmers an increased
farm income without sacrificing the copra products
and fully maximize the economic potential of the
palms with the addition of another product which is
the coconut sap or toddy . It has high total sugar,
ascorbic acid, phosphorus, and rich in amino acids,
vitamins and minerals. It can be an alternative
source of sugar and other products like sap juice
(cool beverage), coco honey (syrup) and sap vinegar
which are high value and nutritious food products.
Tapping & harvesting of toddy
poured separately in the desired con- of dirt and foreign objects. After 5-10 days fermen-
tainer tightly sealed and placed in the tation period in a well ventilated room., the sap can
cool section of the refrigerator (in be harvested as vinegar.
freezer if juice to be transported to To maintain the desired quality of
consumers in distant place). the matured vinegar (with at least
If hygienically prepared, the sap drink can be 4% acidity), pasteurize it by boiling
stored until 3 days without deterioration. for 5-10 minutes at 60-65°C, allow
the vinegar to cool before placing in
Coco Honey/Syrup very clean bottles and then cover
tightly and sealed. The coco sap vine-
Further boiling of toddy until it reaches gar is a very good ingredient in pick-
110°C temperature or sticky under led papaya, chicharon, other snack &
a moderate to very low heat. The food making.
sticky liquid shall be allowed to
cool then
poured into Table 1. Per 30 trees per month production
a desired container.
(Assuming coconut farmer/taper owns 30 trees)
Coco Sugar Coconut sap products (Options)

Tapping is done twice a day. Harvesting of toddy Particulars Granulated

Fresh sap (L) Vinegar (L) Honey (L) Juice (L)
can be done in morning ( taken before 8 am ) for the Boil coco sap to evapo- Sugar (kg)
production of ‘tuba’ or vinegar while for the produc- rate the water under mod- Est. harvest (li) of 30 trees
tion of sap juice, honey and sugar, it is best to use erate heat with occasional 60 L 60 L 60 L 60 L 60 L
2li / tree (using SCTNP)
the afternoon harvest ( taken not later than 3 pm ) stirring until liquid thickens
at 115°C. % Recovery 100 80 15 85 12.5
which is sweeter than the morning harvest. To pro-
duce sweet toddy, it is necessary that all tools and Remove it from the Production / month (li) 1,800 1,440 270 1,530 225
containers to be used should be clean at all times. flame when it begins to be- Suggested Selling Price 13.5 70 380 80 350
Adding of lime to the receptacle prevents the sap come very sticky. Con-
Gross Income 24,300 100,800 102,600 122,400 78,750
from fermentation. tinue mixing until it be-
comes granular. Air dry the Material Cost 8,400 22,220 10,431 14,616.00 1592.5
brown sugar before placing Processing Cost
them in a packaging mate- 9,375.00 18,750.00 18,750.00 23,350.00
Toddy processing (at P250/day)
rial.
Total Cost 8,400 31,595 29,181 33,366 24,943
The conversion of toddy into sap drink, coco nec-
Net Income/mo 15,900 69,205 73,419 89,034 53,808
tar and sugar involves a simple operation. As the
coconut sap is highly perishable due to the yeast mi- Net Income/ha(100 trees) 56,207 244,640 259,536 314,735 190,210
croflora, the harvested sap should be immediately Net Preset Value/mo 13,474.58 58,648.31 62,219.49 75,452.54 45,599.58
processed by pasteurizing it for 10 minutes in a Benefit Cost Ratio/mo 3 3 4 4 3
large cast iron pan. This process prevents the sap
from fermentation. Internal Rate of Return/mo 89% 119% 152% 167% 116%
Coco Sap Vinegar Simple, practical, feasible and economically viable
Sap Juice Compensating income can be derived due to diverse products
Pour toddy in a wide
This can be simply done immediately by pasteur- large container with a clean Toddy products are organic and healthy foods
izing (heating at 65°C) the toddy. The toddy is then netted cover to allow aera- New products that are less costly
tion and prevent entrance Promotes family labor