Ka Tam-is: Acceptability and Opportunities of Coco Sugar in

Tagkawayan, Quezon

Trisha Mae M. Fernandez1*, Baby Joy E*. Camacho, Princess Lyra D. Sanchez*,
Franklin A. Sta.Ana*, and Eric C. Ramos*
Tagkawayan National High School
trishamaefernandez12@gmail.com

Cherry S. Ona, Research Adviser

Tagkawayan National High School

Abstract: Coconut Cocos nucifera is one of the Philippines' most important crops and exports. One of
the products produced from coconut is coco sugar. When Tagkawayan Vendors Multi-Purpose
Cooperative (TVMPC) was given a coco sugar processing plant, they began producing coco sugar. Coco
sugar is extracted from the natural sap of coconut palms. The sap is dried and packed without further
processing. In liquid form, it is also known as coconut palm sugar or coconut palm sap. This study aims
to measure the acceptability of coco sugar in terms of appearance, aroma, taste, sweetness, and texture.
The study used a mixed method of quantitative and qualitative approaches to discover and describe coco
sugar's acceptability and opportunities. Interviews and surveys were utilized. Purposive sampling was
used to collect information from the informants, whereas convenience sampling was used to assess the
acceptability of the product. The overall acceptability of coco sugar has a weighted mean of 8.38 and a
descriptive analysis of like very much. It is nearly identical to conventional table sugar in terms of taste,
texture, sweetness, appearance, and aroma. Moreover, coco sugar can be used as an alternative to table
sugar. It has a high level of consumer interest, indicating that demand is increasing. Coco sugar has
great opportunities that prove to increase the coconut farmers’ income, create employment, and sustain
the coconut industry as a major source of income.

Keywords: coco sap; coco sugar; coco sugar makers; Cocos Nucifera; ‘mangangaret’

1. INTRODUCTION One of the products produced from coconut is coco

1.1. Background of the Study
Coconut Cocos nucifera is known as the Tree of Life
because of its products, from roots to fruits. It is one of the
Philippines' most important crops and exports since there are
3.5 million coconut farmers all over the country. Also, about
25 million Filipinos are either directly or indirectly reliant on
the coconut industry (Tacio 2019).
sugar. It is made from the sap of coconut palm, which is a
natural source. Similar to maple syrup, this sap circulates
through the tree. Farmers cut into the flower-bud stem of the
coconut palm tree to allow the nectar to pour out. They then
mix the sap with water and boil it down to a syrup to make
coconut blossom nectar. Granulated coconut sugar is made by
allowing the nectar to dry and crystallize. The dried pieces are
then broken apart to generate the granules that most sugar
resembles unprocessed raw sugar in appearance and feel
(Johnson 2018).

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 Because the sap is dried and packed without further
processing, coconut sugar is less processed than table sugar,
preserving more minerals, including iron, zinc, and
magnesium, as well as other polyphenols. Coconut sugar is a
natural sugar. In liquid form, it is also known as coconut palm
sugar or coconut palm sap. The flavor resembles brown sugar,
with smaller granules and a brown hue (Miller 2022).
In 2007, the Philippines began exporting coco sugar
to the United States and in 2009 to Japan. Coco sugar
production generates higher, more consistent earnings than
copra, coconut wine, or coconut vinegar. According to PCA,
the average annual net income from a one-hectare farm is PHP
17,120 for copra production and PHP 631,950 for coco sugar
production (nearly 37 times higher) (Ananda Ventures 2017).
For opportunities to be addressed, Republic Act No.
7900 of 1995, Section 1, states that,
The state shall enhance productivity and
incomes of farmers and the rural population,
improve investment climate, competencies, and
efficiency of agribusiness and develop high-value
crops as export crops that will significantly
augment the foreign exchange earnings of the
country, through an all-out promotion of the
production, processing, marketing, and distribution
of high-value crops in suitable areas of the country.
Moreover, according to Lesaca (n.d.), demand for
coconut sugar has steadily increased as a healthier sugar
source. With the high potential of coco sugar and the growing
demand, the Bureau of Agricultural Research (BAR)
embarked on a new project to increase coco sugar promotion.
BAR collaborated with the Quezon Agricultural Research and
Experiment Station (QARES) and the Quezon local
government unit (LGU) to implement the project "Production,
Promotion, and Commercialization of Coconut Sap Sugar in
the Province of Quezon." This aims to raise the income of
coconut growers, create jobs, and ensure the coconut industry's
long-term viability as the municipality's primary source of
revenue.
In addition, the Philippine Coconut Authority (PCA)
aims to increase the country's share of the growing global
market for coco-sugar, a natural commodity derived from the
country's abundant coconut palms. PCA is enthusiastic about
marketing coco-sugar, which it has identified as an emerging
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product with a lot of promise and opportunity, thus, aiding the
country's worldwide competitiveness in this product (Teves
2018).
Furthermore, Carranza (2022) said that Mayor Luis
Oscar T. Eleazar of Tagkawayan, Quezon, had bestowed the
coco sugar project to the Tagkawayan Vendors Multi-Purpose
Cooperative (TVMPC). It gave employment to residents in the
neighboring barangays. During this time, their product line
expanded, and production rose. It provides for their daily
needs, especially in this epidemic, when many people lose
their jobs.
Thus, the researchers aim to measure the
acceptability and opportunities of coco sugar in Tagkawayan,
Quezon.
1.2. Statement of the Problem
This research investigated the level of acceptability
and opportunities of coco sugar in Tagkawayan Quezon.
Specifically, it aimed to determine the following questions.
1. What is the level of the acceptability of coco sugar in
Tagkawayan, Quezon?
1.1 appearance,
1.2 aroma,
1.3 taste,
1.4 sweetness and;
1.5 texture?
2. What is the overall level of acceptability of coco sugar in
Tagkawayan Quezon?
3. What are the opportunities of coco sugar to the people and
community in Tagkawayan Quezon?
2. METHODOLOGY
The study used a mixed method of quantitative and
qualitative approaches to describe coco sugar's acceptability
and opportunities. Interviews and surveys were utilized. In the
quantitative technique, a descriptive research style is used to
collect particular data that will answer the study's quantifiable
variables.
The research was carried out in Sitio Viton Barangay
San Vicente Tagkawayan, Quezon, where the coconut sap
processing center is located. Purposive sampling was used to
collect information from the informants, whereas convenience
sampling was used to assess the acceptability of the product.
One coco sugar head, two coco makers, one ground
floor man, and one tapper ‘mangangaret,' were the five
informants. Furthermore, the 9-point hedonic scale was used
to measure the acceptance of coco sugar by eighty (80)
respondents available around the location.
Table 1 indicates the overall acceptability of coco
sugar in Tagkawayan, Quezon, with a weighted mean of 8.38
and a descriptive analysis of like very much. Taste came in
first with an 8.5 weighted mean, followed by texture with an
8.43 weighted mean. The sweetness came in third place with a
weighted mean of 8.39, followed by the appearance in fourth
place with a weighted mean of 8.34, and the aroma in last place
with a weighted mean of 8.23.

Open-ended interview questions were prepared by As Miller (2022) mentioned, coco sugar is a natural
gathering literature, and a survey questionnaire was created. substitute for refined sugar. The flavor is more similar to
Consultations with the research adviser, research instructors, brown sugar with finer granules which is why it can be an
and TLE teachers were used to validate the tool, and alternative sugar with some extra nutrients.
permission was sought from the president of the TVMPC.
Table 2
After the approval of the research adviser, the
interview protocol was given earlier to give the informants Work Before Turning into Coco Sugar Making
ample time to prepare their answers in advance. Permission to
take video and photos of the actual interview was approved. Informants Responses Code and
Likewise, they were given assurance of the confidentiality of Categories
the data. Interviews were analyzed using the thematic analysis Informant A Dati akong nagtatrabaho sa farmer
of Caufield (2020). Thematic analysis was used to see the bukid …
possible patterns in the informants’ answers. A 9-point Informant B “Ay ako’y ano…magta lineman
hedonic scale was used to identify the level of acceptability of tower.”
the respondents on the coco sugar.
Informant C “Dati akong nagtuturo ako teacher
3. RESULTS AND DISCUSSION sa private school”

Table 1 Informant D “Ah.. nag abroad ako dati” OFW

Overall Level of Acceptability of Coco Sugar

Attributes AWM Descriptive Rank Informant E “Sa carwash lang….” carwash
Analysis Boy
A. Appearance 8.34 Like Very Much 4

B. Aroma 8.23 Like Very Much 5 Table 2 shows the work of the coco sugar workers
before they turned into coco sugar making. Informant A was a
C. Taste 8.5 Like Very Much 1 farmer on his coconut and rice plantation, informant B was a
lineman, Informant C was a teacher, Informant D was an
D. Sweetness 8.39 Like Very Much 3 Overseas Filipino Worker, and informant E was a carwash
boy. As a result, most of the informants have no prior
E. Texture 8.43 Like Very Much 2 experience manufacturing coco sugar.

8.38 Like Very Much

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Table 3 Table 4

Earnings and Motivation in Coco Sugar Making Contribution of Coco Sugar to Coco Farmers and
Informants Responses Code and Community
Categories Informants Responses Code and
Informant A “Nung nagsabi lang sa Call of Categories
akin si Mayor na dito Duty Informant A “Malaki ang maitutulong Source of
ipapatayo yun coco hub No salary nito sa aming pamiilya Income
dun lang ako nag- kaya may source of Job
umpisa…dahil ako ang income ako para sa pang- Opportunity
president ng asosasiyon araw-araw. Malaking
ako na ang tulong ito sa komunidad
namuno…wala nga lang natin dahil nakapagbigay
akong bayad kung baga ito ng trabaho sa mga
tulong ko na lang rin.” mamamayan kaya laking
Informant B “Para syempre sa Job pasasalamat namin sa
kabuhayan po. 2,400 ang Opportunity DA-BAR at LGU.”
sahod ko dito tuwing Php2,400 Informant B “Ay malaking tulong Source of
sabado.” talaga sa amin iyan gawa Income
Informant C “Kailangan ko din kasi ng Job ng sumasahod kami tapos Job
trabaho be bale ang opportunity makakatulong sa pang Opportunity
sahod ko dito sa isang Php1,800 gastos, ay malaking bagay
linggo ay 1,800.” po ito gawa ng kapag nga
Informant D “Ahh… may nagsabi Job nag click yang asukal na
sakin na may naghahanap Opportunity yan marami ang
ng magluluto ng coco Php1,800 magkakatrabaho, yon.”
sugar…, 1,800 ang sahod Informant C “Hindi na ako Financial
ko dito kada sabado.” mangingibang lugar para Assistance
Informants E “Nung nagkataon na may Job makapagtrabaho tsaka Job
bakante, nag apply ako Opportunity nabibigyan ko sila mama Opportunity
bilang groundfloor, Php2,400 sa mga gastusin,
kailangan ko din ng makakatulong talaga para
trabaho kaya nagpasok sa mga tao dine satin.”
ako, ang sahod ko kada Informant D “Sa pinansyal para sa Educational
sabado ay 2,400.” pag-aaral ng anak ko, Assistance
mapo-promote yung mga Promotion
local na produkto ng
Table 3 displays the informants' earnings and Tagkawayan.”
motivations for starting a coco sugar business. Only Informant Informant E “Nagkaroon ako ng Source of
A is paid nothing, and who saw it as a call of duty. Whereas oportunidad na kumita Income
Informants B, C, D, and E are paid between Php1800 and 2400 para sa pang-araw-araw,
weekly. malaking tulong ito sa
mga tao ditto sa atin
They all saw coco sugar production as an katulad naming
employment opportunity. Teves (2018) cited that PCA nagkatrabaho kami. ”
believed coco sugar has lots of potential and opportunity.

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 Table 4 shows the contribution of coco sugar to coco
farmers and the community. Informants A, B, C, and E, see it
as a job opportunity and source of income. In contrast, for
informant D, coco sugar gives educational assistance and a
form of promoting the local products of Tagkawayan.
The Bureau of Agricultural Research (BAR) joined
forces with QARES and LGUs to implement a project that
aspires to increase the income of coconut growers, create jobs,
and ensure the coconut industry's long-term sustainability as
the municipality's primary source of revenue (Lesaca n.d.).
Moreover, Carranza (2022) said that coco sugar has a
significant impact on the livelihood of coco sugar farmers
since it meets their daily needs. Coco sugar has potential and
opportunities among coco farmers and the community. This
proves to increase the coconut farmer’s income, create
employment in Tagkawayan and sustain the coconut industry
as the municipality’s primary source of income.
4. CONCLUSIONS
1. Coco sugar is nearly identical to conventional table sugar in
terms of properties. Taste, texture, sweetness, appearance, and
aroma are similar. It is a good source of additional nutrients
aside from being natural or organic.
2. The overall acceptability of coco sugar in Tagkawayan,
Quezon, has a weighted mean of 8.38 and a descriptive
analysis of like very much. Therefore, coco sugar can be used
as an alternative to any other form of sugar. It has a high level
of consumer interest, indicating that demand is increasing.
Makers will be able to manufacture more and sell the product
in the market both locally and globally.
3. Coco sugar has opportunities among coco farmers and the
community. This proves the potential increase in the coconut
farmer’s income, creates employment in Tagkawayan, and
sustains the coconut industry as the municipality’s primary
source of income.
5. ACKNOWLEDGMENTS
This research was completed with the participation
of many people whose names may not all be mentioned. Their
contributions were sincerely appreciated. However, the
researchers would like to express their appreciation,
particularly for the following:
5
To Ms. Cherry S. Ona, who assisted and provided
invaluable guidance to us, it was a great chance to work and
study under your guidance, especially for your motivation and
patience.
To all relatives, who gave their support.
Above all, to the Almighty God, for His bestowed
knowledge and blessings.
6. REFERENCES
Ananda Ventures (2017, June). Sweetening the pot:
Developing the market for palm and coconut sugar
in Southeast Asia.
http://exchange.growasia.org/system/files/Sweeteni
ng%20the%20Pot-
PalmCocoSugarSoutheastAsia_Final.pdf.
Asghar M.T., Yusof, Y.A., Mokhar, M. N., Ya’acob, M.E.,
Ghazali, H.M., Chang, L.S. & Manaf, Y. N. (2019).
Coconut (Cocos nucifera L.) as a potential source of
sugar: Antioxidant and nutritional properties.
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC71
74220/.
Carranza, D.T., (February 2022) Nitong Pebrero, nagsimula
nang gumawa ng asukal sa coco sap processing
facility sa Barangay Bamban-San Vicente.
Tagkawayan Teleradyo.
https://www.facebook.com/teleradyo/videos/32072
1150115730/?app=fbl.
Johnson, J. (2018). Coconut sugar: Is it good for you?. Medical
News Today.
https://www.medicalnewstoday.com/articles/32304
7.
Lesaca, R.A., & Dela Cruz R.T. (n.d.). Sweet reap from coco
sugar. Bureau of Agricultural Research.
https://bar.gov.ph/index.php/media-resources/news-
and-events/161-sweet-reap-from-coco-sugar.
Miller M. (2022). Coconut sugar vs. table sugar: is one really
healthy than the other?.
https://www.mindbodygreen.com/articles/coconut-
sugar-vs-sugar.
Tacio (2019). Coconut: Major export crop of Filipino farmers.
Philippine Coconut Authority.
https://pca.gov.ph/index.php/10-news/234-coconut-
major-export-crop-of-filipino-farmers

Teves, C. (2018). PH aims for global competitiveness in coco-

sugar. https://www.pna.gov.ph/articles/1045004.