COCONUT SAP

Subtitle

SUGAR
PRODUCTION
Coconut sap
 Coconut sap is the sweet translucent substance that is derived by
tapping coconut flowers commonly used as raw material of palm
sugar. This tapping process is commonly conducted twice a day, i.e.
during nighttime and daytime for about 15 and 9 hours, respectively.
Coconut Sugar
 Coconut sugar is sugar produced from coconut sap evaporation
process which is then printed. Coconut sugar is good to have the
characteristics of which are solid, dry and brownish yellow.
Characteristics of a good coconut sugar can be influenced by the
quality of the juice is used.
 Coconut sap Sugar Production Process Flow

Selection of tree Conversion of Conversion of

Heat Weighing and
and collection of Sap Syrup to Sap Syrup to
evaporation Packaging
coconut sap Coconut Sugar Coconut
 Step 1: Selection of tree and collection of
coconut sap
 Select bearing trees with healthy unopened
inflorescence for tapping.
 Bend the mature unopened inflorescence
downwards for 1 week to allow the flow of
the sap after tapping.
 Tie the inflorescence with plastic twine and
slowly pull them downwards.
 Tap the inflorescence by slicing at least
6mm using a sharp knife.
 Collect the liquid sap oozing out with the
use of a plastic vessel. Coconut sap should
be cooked 5 hours after tapping.
 Sap gathered must be evaluated for the
following: color (beige to light brown), pH
(≥6), oBrix (13-14.5) and clearness
(translucent-clear).
 Step 2: Heat evaporation
 Boil the collected sap up to
115oC using a “pugon”.
 When the liquid is already
boiling, remove the scum to
avoid the formation of dark
residues.
 The boiling of the sap will take
about 3-4 hours to remove
water, leaving the sugar
content of the coconut sap.
 Step 3: Conversion of Sap Syrup to Coconut
Sugar
 Transfer the liquid to food
grade stainless wok when it
turns into syrup.
 Heat the syrup and stir
continuously to avoid burning
and to ensure granulation.
 Remove the wok from the fire
and transfer it to a wooden
trivet. Stir until the sugar
granules are formed.
Step 4: Sieving and Drying the Coconut Sap Sugar
 Let the sugar cool off and
continue pressing to break the
lump.
 Sieve the sugar to have a
uniform particle size to
produce quality product.
 Put the sugar granules in a
food grade stainless tray and
let it dry for 1 hour to lessen
the moisture.
 Step 5: Weighing and Packaging
 Collect the sugar in a big
container and store overnight.
 Weigh and pack the sugar
using the commercially
available transparent
polyethylene plastic bags.