Coco Sugar: Current Processing Technologies, Utilization...

Coco Sugar:Coco Sugar:Current ProcessingCurrent Processing

Technologies, Utilization andTechnologies, Utilization andRecommended PracticesRecommended Practices

Dina B. MasaManagerProduct Development DepartmentPhilippine Coconut Authority

Coco Sugar CongressMarch 5-6, 2012

Davao City, Philippines

OutlineOutline Introduction

Composition

Quality characteristics

Technologies in the processing chain/steps

Risks and recommended practices

Other allied products

Introduction

Composition

Quality characteristics

Technologies in the processing chain/steps

Risks and recommended practices

Other allied products

IntroductionIntroductionGlobal Trends in the Low Calorie

Sweeteners Industry

1. Low calorie, reduced sugar and sugar-freeproducts are in demand

2. Health awareness in food market

3. Increase in number of people with dentalcaries, obesity and diabetes

Global Trends in the Low CalorieSweeteners Industry

1. Low calorie, reduced sugar and sugar-freeproducts are in demand

2. Health awareness in food market

3. Increase in number of people with dentalcaries, obesity and diabetes

IntroductionIntroduction

4. Increase in business opportunities in low-calorie sweeteners

5. Global market for non-sugar sweetenerswas about US$ 9.2B in 2010

6. Coconut sugar as natural sweetener withlow G.I. vs. other sugars

4. Increase in business opportunities in low-calorie sweeteners

5. Global market for non-sugar sweetenerswas about US$ 9.2B in 2010

6. Coconut sugar as natural sweetener withlow G.I. vs. other sugars

Composition of Coconut SugarComposition of Coconut SugarComposition (%)

Type ofSugar

Sucrose* Fructose* Glucose* Macro-nutrients**

Micro-nutrients**

CoconutSap Sugar

84.98 2.90 2.00 1.89 0.005CoconutSap Sugar

Refinedcanesugar

99.7 - - 0.02 0.0003

Source: *SRA,PNS**PTAL-PCA

Quality Specifications of Coconut SapQuality Specifications of Coconut Sap

Color Beige to light brown

pH ≤ 6.0

Brix 13-14.5

Color Beige to light brown

pH ≤ 6.0

Brix 13-14.5

Current Processing Technologies:Current Processing Technologies:

Harvesting

Sap Receiving and Filtration

Evaporation

Syruping and Concentration

Current Processing Technologies:Current Processing Technologies:

Granulation

Grinding and ScreeningGrinding and Screening

Finish Drying

Packing

Current Processing Technologies:Current Processing Technologies:HarvestingHarvestingCollection time: Every 4 – 5 hrs Max. of 6 hours during

cold weather

Frequency of collection: Day time (2x)◦ 6:00 – 11: 00 am◦ 1:00 – 5:00 pm

Night time (2x)◦ 6:00 – 10:00 pm◦ 2:00 – 5:00 am

Collection time: Every 4 – 5 hrs Max. of 6 hours during

cold weather

Frequency of collection: Day time (2x)◦ 6:00 – 11: 00 am◦ 1:00 – 5:00 pm

Night time (2x)◦ 6:00 – 10:00 pm◦ 2:00 – 5:00 am

Current Processing Technologies:Current Processing Technologies:HarvestingHarvesting

Equipment used: Steel “karit” or knife

Vessel used: Plastic bag White colored plastic

gallon Black colored carboy

Equipment used: Steel “karit” or knife

Vessel used: Plastic bag White colored plastic

gallon Black colored carboy

Current Processing Technologies:Current Processing Technologies:Sap CollectionSap CollectionUtensils, equipment

used:

Aluminum kitchenstrainer

pH meter

Utensils, equipmentused:


pH meter

Current Processing Technologies:Current Processing Technologies:EvaporationEvaporation

Cooking vessel used Cast iron vat

Utensil used Wooden ladle

Cooking temperature 100 - 102 °C

Cooking vessel used Cast iron vat

Utensil used Wooden ladle

Cooking temperature 100 - 102 °C

Current Processing Technologies:Current Processing Technologies:EvaporationEvaporation

Fuel Used Wood

Techniques Scum removal

Fuel Used Wood

Techniques Scum removal

Current Processing Technologies:Current Processing Technologies:Syruping and ConcentrationSyruping and ConcentrationVessel used Stainless steel pan or

wok

Fuel used Gas

Cooking temperature 1100C - 1200C

Vessel used Stainless steel pan or

wok

Fuel used Gas

Cooking temperature 1100C - 1200C

Current Processing Technologies:Current Processing Technologies:GranulationGranulationVessel used Stainless steel pan or

wok

Utensil used Stainless turner Wooden spoon

No heat applied

Vessel used Stainless steel pan or

wok

Utensil used Stainless turner Wooden spoon

No heat applied

Current Processing Technologies:Current Processing Technologies:Grinding and SievingGrinding and SievingEquipment Used

Pulveriser/Grinder


Equipment Used

Pulveriser/Grinder


Current Processing Technologies:Current Processing Technologies:DryingDrying

Use of aluminiumtrays

Use of convectionheat from pugon

Use of oven drier

Use of aluminiumtrays

Use of convectionheat from pugon

Use of oven drier

Current Processing Technologies:Current Processing Technologies:PackingPackingPackaging material

Polyethylene plasticbag

OPP-CPP Metalized film

Equipment used

Impulse sealer

Packaging material

Polyethylene plasticbag

OPP-CPP Metalized film

Equipment used

Impulse sealer

Risks and Recommended ManufacturingRisks and Recommended ManufacturingPractices for Safe and Good QualityPractices for Safe and Good QualityCoconut SugarCoconut Sugar

FOOD SAFETY

Assurance that food will not cause harm to theconsumer when it is prepared and/or eaten accordingto its intended use.

Assurance that the food will not contain harmfulmicroorganisms, toxins, foreign matters, and chemicalcontaminants.

FOOD SAFETY

Assurance that food will not cause harm to theconsumer when it is prepared and/or eaten accordingto its intended use.

Assurance that the food will not contain harmfulmicroorganisms, toxins, foreign matters, and chemicalcontaminants.

Risks and Recommended ManufacturingRisks and Recommended ManufacturingPractices for Safe and Good QualityPractices for Safe and Good QualityCoconut SugarCoconut Sugar

QUALITY

Characteristics that are used to decide whether aproduct is good or not

Products that are of unacceptable quality could beunsafe for consumers

QUALITY

Characteristics that are used to decide whether aproduct is good or not

Products that are of unacceptable quality could beunsafe for consumers

Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRisks:

Microbialcontamination frompersonnel, farm,animals and insects

Defective pH meter

Physical contaminationfrom filtering device.

Risks:

Microbialcontamination frompersonnel, farm,animals and insects

Defective pH meter

Physical contaminationfrom filtering device.

Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRecommended Practices: Age of nuts:

Dwarf/Hybrid: 3-4years min. ; 25-30 yrs.max

Lag. Tall: 5 years min.25-30 yrs. max

• Tappers shld. observegood hygienic practices

Knife must be madefrom non-woodenmaterials

Recommended Practices: Age of nuts:

Dwarf/Hybrid: 3-4years min. ; 25-30 yrs.max

Lag. Tall: 5 years min.25-30 yrs. max

• Tappers shld. observegood hygienic practices

Knife must be madefrom non-woodenmaterials

Risks and Recommended Practices:Risks and Recommended Practices:Harvesting and CollectionHarvesting and CollectionRecommended Practices:

Wash and sanitizecollecting vessels,knife, and filteringdevice

Use of white carboys

Recommended Practices:

Wash and sanitizecollecting vessels,knife, and filteringdevice

Use of white carboys


Use of dollys or cartsto transfer vesselsinside plant

Periodic calibration ofpH meter

Use of pH paper


Use of dollys or cartsto transfer vesselsinside plant

Periodic calibration ofpH meter

Use of pH paper


Use of refractometer

Training of qualitycontrol supervisor invisual examination


Use of refractometer

Training of qualitycontrol supervisor invisual examination

Risks and Recommended Practices:Risks and Recommended Practices:EvaporationEvaporationRisks:

Chemicalcontamination of leadand other metals fromcast iron vats

Risks:

Chemicalcontamination of leadand other metals fromcast iron vats

Risks and Recommended Practices:Risks and Recommended Practices:EvaporationEvaporationRecommended Practices: Source of heat must

be enclosed in achamber

Use of surgicalstainless steel cooker

Use of silicon basedspoon

Recommended Practices: Source of heat must

be enclosed in achamber

Use of surgicalstainless steel cooker

Use of silicon basedspoon

Risks and Recommended Practices:Risks and Recommended Practices:Concentration and GranulationConcentration and Granulation

Risks: Excess heat resulting

to undesirable darkcolor

Inconsistent color

Moist texture ofgranules

Risks: Excess heat resulting

to undesirable darkcolor

Inconsistent color

Moist texture ofgranules


Recommended Practice:

Control oftemperature byadjusting heat usingthermometers

Standardize endpointof cooking usingtemperature


Control oftemperature byadjusting heat usingthermometers

Standardize endpointof cooking usingtemperature



Stirring continuouslyto avoid scorching

Use of wire whisk


Stirring continuouslyto avoid scorching

Use of wire whisk

Risks and Recommended Practices:Risks and Recommended Practices:Grinding and SievingGrinding and SievingRisks:

Physical hazard: metals,dust from grinder andsieve


Use of mechanicalsiever/rotary siever

Use of metal detector

Risks:

Physical hazard: metals,dust from grinder andsieve


Use of mechanicalsiever/rotary siever

Use of metal detector

Risks and Recommended Practices:Risks and Recommended Practices:DryingDrying

Risks:

Insufficient drying

High dryingtemperature resultingin dark brown color ofsugar

Risks:

Insufficient drying

High dryingtemperature resultingin dark brown color ofsugar



Installation of dryerwith blower to controltemperature

Dry in an enclosedroom withdehumidifier


Installation of dryerwith blower to controltemperature

Dry in an enclosedroom withdehumidifier



Drying temperature:65 – 70 °C

Relative humidity:35% - 45%


Drying temperature:65 – 70 °C

Relative humidity:35% - 45%

Risks and Recommended Practices:Risks and Recommended Practices:PackingPackingRisks:

Defects in sealing

Contamination fromthe environment andfood packers

Moisture absorption

Risks:

Defects in sealing

Contamination fromthe environment andfood packers

Moisture absorption

Risks and Recommended Practices:Risks and Recommended Practices:PackingPackingRecommended Practices:

Observe plant sanitationand personnel hygiene

Application of UV lightprior to packing

Use of dehumidifier

Limit stacking height andstore away from sunlight,walls


Observe plant sanitationand personnel hygiene

Application of UV lightprior to packing

Use of dehumidifier

Limit stacking height andstore away from sunlight,walls

Risks and Recommended Practices:Risks and Recommended Practices:PackingPackingRecommended Practices:

Use of pedal impulsesealer

Use of band sealer


Use of pedal impulsesealer

Use of band sealer

Other Allied ProductsOther Allied Products

Coco sap syrup

Coco sap spread

Coco sap drink

Coco sap syrup

Coco sap spread

Coco sap drink

“Let’s work togethertowards making thecoconut sugar industryworld class!”

Thank You!

“Let’s work togethertowards making thecoconut sugar industryworld class!”

Thank You!

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