Specifications Sheet Organic Coconut Sugar Product Name Organic Coconut Sugar Botanical Name Cocos Nucifera Materials Used Coconut Sap Nira

Total Page:16

File Type:pdf, Size:1020Kb

Specifications Sheet Organic Coconut Sugar Product Name Organic Coconut Sugar Botanical Name Cocos Nucifera Materials Used Coconut Sap Nira Specifications sheet Organic Coconut Sugar Product Name Organic Coconut Sugar Botanical name Cocos Nucifera Materials Used Coconut sap Nira Definition Description Natural sweetener made from the nectar produced From flowers coconut tree (Cocos nucifera). It can used as a substitute for white sugar, granule appearance and brownish yellow color. Characteristics Appearance Granule Flavor Coconut Caramel Flavor Aroma Unique coconut Color Light Brown Type Process Organic Home Products Indonesia Brand / Brand Gendis Manis / Gulafit / Organic Coconut Sugar Size Mes 14-16 / inch (1.8mm-1.5mm) Packaging 2x10kg / carton box / 2x12,5 kg (other packing size are welcome) Capacity / fcl Wood Pallet Load 20 'FCL 12 MT 40 'FCL 20 MT Floor Load 20 'FCL 15 MT 40 'FCL 24 MT Purity ash 2-3% v / w Total Sugar as sucrose > 80% v / w Sugar reduction ≤10% v / w fructose 3-5% v / w glucose 2-5% v / w Water content ≤ 3% v / w Microbiology Total Plate Count <1 x 10⁵ cfu / gr Ragi <1 x 10⁴ cfu / g Cetakan <1 x 10⁴ cfu / g Samonella Negative in 25 g Escherichia Coli Negative in 11 g Cu Element No more than 0.0001% Pb Element No more than 0.0001% Age Products 2 years Loading Ports Tanjung Mas Semarang - Indonesia Disclaimer The information contained in this sheet is intended to provide guidance and reference purposes only and should not be considered as a guarantee of accurate and complete. Regulatory restrictions to the use of these products may exist and vary across countries CV. MENOREH POLITAN Address : Kalibuko II, Rt. 010 Rw. 04 Kalirejo, Kokap, Kulon Progo, D.I. Yogyakarta 55653 Office : Jl. Kawijo No. 5, Pengasih, Kulon Progo, D.I. Yogyakarta 55652 Website : www.menorehpolitan.comEmail : [email protected] Telp/Fax : +62 274 775216 Product Description "Gendis Manis" Coconut Brown Sugar "Gendis Manis" Coconut Brown Sugar, also known as Coconut sugar, ant sugar is a natural sugar made from the sweet sap of coconut flowers. Coconut sugar is made in a natural process: 1. Cutting on the sap of the coconut flower and liquid (oil Nira) were collected into a bamboo container carried by a group of farmers or penderes 2. Cooking coconut sap with a furnace that has always been stable combustion flame lit continuously until the sap of coconut palm sugar cooked into a ready printed or in the process of coconut sugar crystals. 3. Sifting or screening (screening / seiving) palm sugar crystals with 14-16 mess / inch (1.8mm- 1.5mm) 4. Drying with engine temperature and the oven with a specific quantity corresponding to meet the needs of customers or buyers. 5. 5. Packaging (Packaging) 25-kg Carton Box Configuration: (2 x 12.5 kg plastic bags): 20-kg Carton Box Configuration (2 x 10 kg plastic bag) Coconut sugar is famous for sugar ants is a term used to label palm sugar in crystalline form. Sugar ants has its own advantages, namely in the form of small crystals are readily soluble in hot or cold water, in addition to the sugar crystals (java: sugar ants) can be made into a wide variety of flavors with different properties, for example, 1. Sugar Coconut Flavor Ginger can prevent and cure colds, coughs, colds, flatulence, 2. Coconut Sugar Flavor Powder can prevent and cure and heal rheumatic pain, gout, stomach pain or other sense so that when it is used in the drink will give a distinctive flavor. 3. Sense of Wild Ginger Coconut Sugar can improve blood circulation, prevent and reduce heat, uric acid, cholesterol, constipation and draining wounds, improve liver function. 4. Coconut Sugar Flavor Turmeric can treat and smooth the skin, cleanse and smooth the blood. reduce menstrual pain, ulcers, cholesterol and jaundice. Gendis sweet or sugar ant has several advantages compared to other coconut sugar, among other things: The shape crystal and easily dissolved. Sugar ants can be added various kinds of natural flavoring agent such as ginger, kencur, ginger so it an be used as a beverage sweetener naturally. higher economic value and has a distinctive aroma. Sugar ants have a longer shelf life - up to 2 years (with a water content of 2-3% with a sealed packaging). The many advantages of this sugar ants, giving a positive effect on its merits. Some of the benefits that can be obtained, when we consume them, among others: In lieu of sugar, sugar ants are very delicious when used as a sweetener in tea and coffee. 1. According to the researchers palm sugar content is quite good compared to sugar made from other materials as well as high in calories and side effects are not so great on the body. 2. In addition to glucose, contained crude protein, minerals, vitaminC, riboflavin, thiamine, phosphorus and calcium. 3. As the sense amplifier and amplifier efficacy of a health drink, add sugar ants into acidic steeping saffron, turmeric, ginger and noni. 4. This drink is very beneficial not only for physical fitness but also friendly to the tongue addition to functioning as an ordinary sweetener, sugar ants are used in the bakery industry (bakery), cakes, soy sauce, syrup, baby food and other food. 5. The exploited not only the sweetness but also a beautiful brown color to reinforce the physical appearance of food How great Gendis Manis (Coconut Brown Sugar) as organic sugar that has many health benefits and economically, it is feasible to be developed for oil-producing regions to empower coconut farmers as an alternative to increased revenue CV. MENOREH POLITAN Address : Kalibuko II, Rt. 010 Rw. 04 Kalirejo, Kokap, Kulon Progo, D.I. Yogyakarta 55653 Office : Jl. Kawijo No. 5, Pengasih, Kulon Progo, D.I. Yogyakarta 55652 Website : www.menorehpolitan.comEmail : [email protected] Telp/Fax : +62 274 775216 Refined sugar or crystals, Gendis Sweet "Coconut Brown Sugar has a slower rate of absorption in the body, preventing the unhealthy surge in blood sugar levels and also provide a gradual release of energy. The glycemic index has been tested with a low GI CV. MENOREH POLITAN Address : Kalibuko II, Rt. 010 Rw. 04 Kalirejo, Kokap, Kulon Progo, D.I. Yogyakarta 55653 Office : Jl. Kawijo No. 5, Pengasih, Kulon Progo, D.I. Yogyakarta 55652 Website : www.menorehpolitan.comEmail : [email protected] Telp/Fax : +62 274 775216 .
Recommended publications
  • Sweetener Buying Guide
    Sweetener Buying Guide The intent of this guide is purely informational. The summaries included represent the highlights of each sweetener and are not meant to be comprehensive. The traffic light system is not a dietary recommendation but a buying guideline. Sugar, in any form (even honey, maple syrup and dried fruit), can suppress the immune system and throw our bodies out of balance. It is important to consume sugar smartly. Start by choosing the best sweeteners for you. Then keep in mind that sugar is best reduced or avoided when your immune system is compromised e.g. - if you have candida overgrowth, are chronically stressed, fatigued or in pain, are diabetic or pre-diabetic, have digestive issues (IBS, Crohn’s etc.), etc... For more detailed information on how sweeteners can affect your body speak to one of our expert nutritionists on staff! The Big Carrot is committed to organic agriculture and as such prioritizes the organic version of all of these products. The organic logo is used below to represent those items that must be organic to be included, without review, on our shelves and in our products. Sweetener Definition Nutrition (alphabetical) Agave is a liquid sweetener that has a texture and appearance similar to honey. Agave Agave contains some fiber and has a low glycemic index syrup comes from the blue agave plant, the same plant that produces tequila, which grows compared to other sweeteners. It is very high in the Agave primarily in Mexico. The core of the plant contains aguamiel, the sweet substance used to monosaccharide fructose, which relies heavily on the produce agave syrup.
    [Show full text]
  • Entrée Sides Desserts
    Entrée A. Satay Chicken Skewer 沙嗲鸡串 () . A. Vegetarian Spring Roll 素春卷 () . A. Minced Pork Spring Roll 猪肉春卷 () . A. Salt & Pepper Chicken Wings 椒盐鸡翅 () . A. Salt & Pepper Squid 椒盐鱿鱼 () . A. Spicy Salt & Pepper Squid 辣鱿鱼条 () . A. Mini Edamame Roll 毛豆卷 () . A. Deep Fried Prawn Dumplings 炸虾饺 () . A. Deep Fried Tofu 炸豆腐 () . Sides Steamed Rice 白饭 . Roti Place was 油饭 . Hainanese Steamed Rice opened in 2015 by a Coconut Rice 椰酱饭 . Malaysian craving a taste of Noodles 面条 . home. We want to share the flavours of You-tiao (Deep Fried Bread Stick) 油条 . Malaysia to the people of Brisbane through Deep Fried Mantou (Chinese Bun) 炸馒头 . our food. We proudly offer authentic Malaysian Steamed Vegetable 油菜 . street food favourites such as Roti Canai, Nasi Lemak, and Char Kuey Teow. As well as iconic Malaysian dishes Bak Kut Teh (Pork tea), Hainanese Chicken and Malaysian Kam Heong crab, which is wild caught from the Gold Coast. Desserts From humble street food beginnings, our signature roti is freshly F. Sago Pudding 西米布丁 . prepared in house daily and can be seen flipped to order in our open roti Pandan infused sago pudding with coconut kitchen. Roti is crispy, flakey flatbread served both savoury and sweet cream and coconut sugar syrup. and is a favourite for all Malaysians. Try our iconic Roti Canai for a F. Cendol Sundae 珍多新地 . Vanillia ice cream and Malaysian cendol jelly savoury option or our popular Mount Roti topped with condensed milk served with palm sugar syrup and crushed for something sweet. Our menu is ideal for sharing family style, just like MENU peanuts.
    [Show full text]
  • Palm Sap Sources, Characteristics, and Utilization in Indonesia
    Journal of Food and Nutrition Research, 2018, Vol. 6, No. 9, 590-596 Available online at http://pubs.sciepub.com/jfnr/6/9/8 © Science and Education Publishing DOI:10.12691/jfnr-6-9-8 Palm Sap Sources, Characteristics, and Utilization in Indonesia Teguh Kurniawan1,*, Jayanudin1,*, Indar Kustiningsih1, Mochamad Adha Firdaus2 1Chemical Engineering Department, Universitas Sultan Ageng Tirtayasa, Cilegon, Indonesia 2Chemical Engineering Department, King Fahd University of Petroleum and Minerals, Dhahran, Saudi Arabia *Corresponding author: [email protected]; [email protected] Received August 15, 2018; Revised September 19, 2018; Accepted September 28, 2018 Abstract Sap from various species palm trees in which known as neera generally produced by traditional technology in Indonesia. There are 5 well known palm species that produce Neera in Indonesia such as arenga palm, coconut tree, doub palm, nipa palm and palm oil. Neera can be utilized as raw material for various derivatives such as palm sugar, sweet palm toddy, and alcoholic toddy. Tapping of neera is a crucial step because neera prone to immediately degrade and causing poor quality of palm sugar. Traditional sugar processing has some drawbacks for example: low energy efficiency processing and off-specification products. On the other side, sugar palm neera has important antioxidant component which benefits for human that unavailable in normal white sugar from sugarcane. In this current review, characterization of neera from various palms in Indonesia and available technology on sugar palm processing such as spray dryer and membrane ultrafiltration will be discussed. Keywords: neera, palm sugar, antioxidant, spray dryer, membrane Cite This Article: Teguh Kurniawan, Jayanudin, Indar Kustiningsih, and Mochamad Adha Firdaus, ―Palm Sap Sources, Characteristics, and Utilization in Indonesia.‖ Journal of Food and Nutrition Research, vol.
    [Show full text]
  • 1. Coconut Sugar
    ALL NATURAL & CERTIFIED ORGANIC Coconut Sugar Coconut Sugar Flower Buds COCONUT SUGAR IS MADE FROM FRESH COCONUT SAP (TODDY) COLLECTED FROM THE CUTTINGS OF ITS INFLORESCENCE (FLOWER BUDS) Sugar Sap Coconut Sugar Ultra Premium Benefits of Coconut Sugar ● 100% All Natural & Certified Organic ● Delicious Gourmet Quality, Texture & Flavor ● The Perfect Natural Sweetener Ingredient for All Healthy & Eco‐Consious Lifestyles ● Current research Shows that Prolonged Use of Coconut Sugar can Help Manage Weight & Stabilize Insulin Levels In People with Type 1 & Type 2 Diabetes ● Low Glycemic Index ● Diabetics can Enjoy Coconut Sugar without the Worries of Hyperglycemia Coconut Sugar Nutrition Facts Comparative Micronutrient Analysis of Three Types of Sugars Coconut Sugar Nutrition Facts Amino Acid & Vitamin Contents of Fresh Coconut Sap Coconut Sugar Nutrition Facts Analyses of Coconut Sugar Glucose 2.0% Fructose 2.9% Sucrose 84.98% Quality Test of Coconut Sugar Moisture 2.20% Sucrose 85.64% Reducing Sugar 7.51% Total Sugar as Invert 97.65% Coconut Sugar Nutrition Facts Glycemic Index (GI) ● Based on Food and Nutrition Research Institute (FNRI) study on 2007, the GI of coconut sap sugar is 35, hence classified as Low GI food, which can be used as natural sweetener of diabetics HIGH > 70 MED 56 - 69 LOW < 55 ● The GI is a ranking system for carbohydrates based on the immediate effect on blood glucose levels ● The higher the number, the greater the blood sugar response ● A low GI food will cause a small rise in blood glucose level, while a high GI food will trigger a dramatic spike Coconut Sugar Nutrition Facts Coconut Sugar Food & Nutritive Values Coconut Sugar Nutrition Facts Coconut Sugar Rich in Life Sustaining Nutrients Glutamic Acid - Important in the metabolism of sugars and fats.
    [Show full text]
  • Case of Coconut Palms (Cocos Nucifera L.) WAT, MYD and PB121+
    Journal of Biosciences and Medicines, 2018, 6, 99-110 http://www.scirp.org/journal/jbm ISSN Online: 2327-509X ISSN Print: 2327-5081 Glycemic Index of Sugars Extracted from Immature Coconut Water: Case of Coconut Palms (Cocos nucifera L.) WAT, MYD and PB121+ Akpro Lathro Anselme1, Gbogouri Grodji Albarin1, Konan Konan Jean-Louis2, Gbakayoro Jean Brice1, Nemlin Gnopo Jean3 1Laboratory of Nutrition and Food Safety, UFR-STA, University Nangui Abrogoua, Abidjan, Côte d’Ivoire 2Laboratory of Technology and Oil Analyse, Research Station Marc Delorme, CNRA, Abidjan, Côte d’Ivoire 3Technological Research Station of Bingerville, CNRA, Abidjan, Côte d’Ivoire How to cite this paper: Anselme, A.L., Abstract Albarin, G.G., Jean-Louis, K.K., Brice, G.J. and Jean, N.G. (2018) Glycemic Index of In order to do a best stipulation on her consumption, it is necessary to know Sugars Extracted from Immature Coconut if a food provoke faintly, fairly or highly the glyceamia. The aim of this work Water: Case of Coconut Palms (Cocos nucifera L.) WAT, MYD and PB121+. was to evaluate the glycemic index of coconut water sugar from three coco- Journal of Biosciences and Medicines, 6, nuts varieties. So, with a cohort of 15 people, a capillary blood was collect af- 99-110. ter sugar ingestion and the glycaemia read directly on a glucometer. The re- https://doi.org/10.4236/jbm.2018.68008 sult showed that the brown and white sugar from coconut sugar can be classi- Received: July 25, 2018 fied as low glycemic index food. Also, the glycemic indexes of white coconut Accepted: August 27, 2018 water sugar are 2 to 3 more lower than that the brown sugar.
    [Show full text]
  • Preparation of Coconut Honey
    International Journal of Management, Technology And Engineering ISSN NO : 2249-7455 Preparation of Coconut Honey (Alternative for Sugar) 1 2 3 4 Sandesh Mankar , Aaditya Sarma , Anuradha Lohar , Sushrut Thete , Sahil Gupta5, Sameer Deshmukh6, Prof. Vivek S. Nagnath7 1,2,3,4,5,6,7Department of Engineering, Sciences & Humanities (DESH) Vishwakarma Institute of Technology, Pune (India) ABSTRACT This research aims for the preparation of coconut honey from coconut milk in a natural way without the use of any chemicals as a substitute for ordinary table sugar.[2]The results of the analysis showed coconut milk skim and coconut cream is good to use to be processed into coconut honey oil and is treated as an efficient treatment for the society. Keywords- Delicious, Flavourful, Fresh, Natural, Sweet 1. INTRODUCTION This research aims to study the natural preparation of coconut honey with the help of coconut milk, which is in turn used for alternative for sugar.[1]The process of making the coconut oil, where only a part of the coconut cream is used.This scheme has not been exploited by the Industries is still a valuable part. The coconut milk without the stuff inside (mostly the cream or the paste inside) is skim, which approximately contains about 0.29% fat and 0.36% protein. Pure coconut milk contains a no. of vitamins and some minerals. This alternative proves extremely useful as a substitute for ordinary table sugar as it has a greater glycaemic index than the sugar prepared from coconut honey. This research will help as a better substitute for sugars in various shops so that the public suffering from various heart problems will be able to consume this sugar in an appropriate quantity without getting affected.
    [Show full text]
  • Serat Tata Cara: the Function of Ubarampe Nourishment in Pregnancy Ritual As Javanese Ancestral Heritage
    Serat Tata Cara: The Function of Ubarampe Nourishment in Pregnancy Ritual as Javanese Ancestral Heritage R Rahmawati1, T I Setyani2 1,2Universitas Indonesia, Depok, Indonesia E-mail: [email protected] ABSTRACT Selamatan or traditional ritual in life of Javanese is a timeless heritage. In each selamatan can not apart from it is equipment or ubarampe provided, for example the ubarampe for pregnancy ritual. The focus of the study is ubarampe nourishment that should be provided from one to nine months pregnancy. The aim of the study is to reveal awareness the function of ubarampe nourishment in pregnancy ritual contained in Serat Tata Cara (Ki Padmasusastra). This study uses the semiotic theoretical framework in the qualitative paradigm with the literature review method. The results of the study indicate that ubarampe nourishment in the pregnancy ritual from one to nine months is representing the harmony of food intake needs of mother according to gestational age. That shows that since the ancient times, Javanese ancestry heritage had thought about the safety of mother as well as the fetus by providing food intake as much as each gestational age need. The food intake is manifested in ubarampe nourishment in every pregnancy ritual. Therefore, awareness is needed that ubarampe nourishment in pregnancy ritual has a functions that is still very relevant today. Keywords: Ubarampe; Nourishment; Pregnancy Ritual; Heritage; Serat Tata Cara 1. INTRODUCTION Human life cycle begins with the stage of birth and will end with death. Koentjaraningrat says, many ethnics in the world believe that every transition from one life stage to the next stage is a crisis period that is serious and dangerous, both are real and supernatural.
    [Show full text]
  • 89367 Healthy Habits Templates 062217
    Produce Produce protein Pantry Special Schedule Produce Produce protein Pantry APPLES AVOCADOS ARTICHOKES BANANAS BUSSETS SPROUTS CHERRIES CHARD Special Schedule • making dinner for family so need to double the Monday - Lentil burgers w/ parsnip fries chicken thigh recipe Tuesday - jamaican jerk fish tacos • have to go to the special asian market to get the spices Wednesday - work dinner @ gary danko for tuesday dinner Thursday • pick up the coconut aminos so i don’t have to use Friday soy sauce Sat/Sun FOOD JOURNAL Monday Tuesday wednesday thursday Friday Saturday Sunday Meal 1 Meal 2 Meal 3 Meal 4 Meal 5 Meal 6 comments FOOD JOURNAL Monday Tuesday wednesday thursday Friday Saturday Sunday pre - run snack: 1/2 avocado with 1 tbsp hemp seeds Meal 1 sos hydration =1 bottle post - run breakfast: cilantrro blueberry smoothie (almond milk, protein powder, berries Meal 2 cilantro, maca, 1/2 avocado 2tbsp flaxseed 2 tbsp green powder, sea salt. ice) include everything you eat and 1 bottle water w/ sea salt, grapefruit drink, portion sizes, what time, Meal 3 and 1/2 tsp raw honey how you felt before and after, how it effected your training, lunch: 3c greens, 60z grilled salmon, 1/3c sleep, digestion etc. strawberries, 1/3c black beans, 1/2 c Meal 4 leftover asparagus, 1/4c walnuts, 1 tbsp dressing - 8oz water dinner - 6oz ground bison w/ tomate paste, garlic, onions, 1 small roasted sweet potato Meal 5 w/ 2 tbsp coconut oil and 2 c sauteed kale pre-bed collaged, Meal 6 turmeric ‘golden milk’ felt great all day, no dips in energy, run was faster
    [Show full text]
  • The Historical Process and Dynamic of Rural Coconut Sugar Industry
    Global Journal of HUMAN-SOCIAL SCIENCE: H Interdisciplinary Volume 20 Issue 2 Version 1.0 Year 2020 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-460x & Print ISSN: 0975-587X The Historical Process and Dynamic of Rural Coconut Sugar Industry Development in Banyumas, Central Java, Indonesia By Shinta Prastyanti, Subejo & Muhammad Sulhan University of Gadjah Mada Abstract- For many decades, Banyumas has been a centre of coconut sugar production in Indonesia. There are many aspects of the rural coconut industry in Banyumas that are worthy of further study such as production and distribution methods, government policies and strategy relating to the coconut sugar industry, as well as the role of extension. The study found that rural coconut sugar industry in Banyumas Regency is very much a hereditary industry, and today farmers still use the traditional processes for production. In this regency, there is a unique coconut sugar management model, with some variants based on the agreements between coconut sugar farmer and the coconut tree owners. The transparency of price creates a symbiosis of mutualism between the coconut sugar farmer and the warungs/collectors. Access to new media like mobile phones and the internet, as well as the establishment of a cooperative, have provided opportunities for coconut sugar farmers to expand into international markets. Although this rural industry still faces some problems like low earnings and danger, the coconut sugar farmers remain grateful for the income they earn and are dedicated to their profession. Keywords: hystorical rocess, dynamic, coconut sugar industry, banyumas. GJHSS-H Classification: FOR Code: 160804 TheHistoricalProcessandDynamicofRuralCoconutSugarIndustryDevelopmentinBanyumasCentralJavaIndonesia Strictly as per the compliance and regulations of: © 2020.
    [Show full text]
  • Processing of Arenga Pinnata (Palm) Sugar
    PROCESSING OF ARENGA PINNATA (PALM) SUGAR Inneke Roos Mary Victor Department of Bioresource Engineering Faculty of Agricultural and Environmental Sciences Macdonald Campus of McGill University Sainte-Anne-De-Bellevue, Québec, Canada January 2015 A Thesis Submitted to McGill University in partial fulfillment of the requirements for the degree of Doctor of Philosophy © Inneke Roos Mary Victor 2015 1 ABSTRACT Arenga pinnata sugar has been consumed by the local people of Indonesia for decades. In Tomohon, Indonesia, the sugar has been processed following the indigenous knowledge which consists of minimal process parameters. The sugar is considered to be potentially better for your health for which sufficient information is not yet available. This study has focused on developing knowledge on the process parameters involved in producing Arenga pinnata sugar from the sap, which is needed to improve existing process techniques to enhance the quality of produced sugar, and on the characterization of the sugar which will help the farmers to gain a better market positioning for their sugar. The first study investigated the changes in Arenga pinnata sap, as a raw material, following the harvesting identified by pH, invert sugar and colour changes. As the time increased, the pH of the sap decreased and the invert sugar increased. Colour measurements following CIELAB (L*a*b* colour space) indicated that the change in pH of the sap is more associated with L* and b* values. The results confirmed the hypothesis that these parameters can be used as indicators of deterioration of the sap. Processing the sap into sugar, by the removal of water through boiling, was carried out in the second study.
    [Show full text]
  • Manufacture of Coconut Sugar As a Cottage Industry
    MANUFACTURE OF COCONUT SUGAR AS A COTTAGE INDUSTRY by Atih Suryati Herman* Summary Indonesia has the largest coconut planta4ion in the world. At present coconut is the 2 n most important commodity after rice. Coconut production has been increasing due to the increase of the area of its plantation. The increase of coconut production is in contradiction with the decrease of the demand for coconut due to the increase in supply of palm oil. The situation is even worse for coconut farmers because of the decrease of the price of coconut products in the world market. They suffer from losses every year. Coconut farmers and estates seek for alternatives to diversify their product to eliminate their loss. Coconut sugar, which has a good local and export market, is chosen by most of them. Some researchers and observers reported that the income of a coconut farmer is roughly 5 times higher if they tap the influorescense for sugar production compared to fruiting it. Few big estates have already started to process coconut sap for sugar using a system of business sharing with the processors. This successful effort brings to a significant increase of coconut sugar production. The sugar is mostly marketed locally, while its export has just started but still in small quantity. The paper explains in detail the processing of coconut sugar as a cottage industry in Indonesia, including the need for raw material, equipment, labour and process, as well as uses and quality of the finished product. It explains also the future development of coconut sugar industry in Indonesia, especially the pattern of business share which is most likely to be used by coconut estates owners and coconut sugar processors.
    [Show full text]
  • Coconut Sugar
    44 Hubbell Lane, Shelton, Ct 06484 Phone (203) 513-2691 | [email protected] | www.ctcoconut.com TECHNICAL PRODUCT SPECIFICATION SHEET Coconut Sugar COUNTRY OF Philippines ORIGIN: FORMS AVAILABLE: Organic INGREDIENTS: Organic Coconut Sap A product made from 100% fresh coconut sap that is obtained by tapping the sweet watery sap that drips from cut flowers buds of dwarf coconut trees. It is unrefined, minimally processed, unbleached, gluten free, vegan DESCRIPTION: friendly, has no additives, no preservatives, and no artificial colors. It has a Low Glycemic Index so you can satisfy your sweet tooth without raising your blood sugar. Coco sugar is a promising sugar for diabetics. Better substitute for synthetic sugars in food and beverage APPLICATIONS: manufacturing including confectionaries, chocolatiers, Ice Cream and Yogurt makers. Sauce and marinade manufacturers. Color and Appearance: light golden brown, very fine particles QUALITY VALUES: Aroma & Flavor: Sweet scent; pleasant caramel/butterscotch aroma Other: Free from filth and extraneous matters Moisture ≤2.1 g Energy 380 kCal Total Fat 0.1 g Total Carbohydrates 92 g CHEMICAL VALUES: Total Dietary Fiber 0.0 g Protein 1 g Ash 1.37 % Water Activity (Aw) 0.400 @ 270C Total Plate Count (cfu/g) <10 Coliform Count (cfu/g) <10 MICROBIOLOGICAL Molds & Yeast Count (cfu/g) <10 VALUES: E. Coli Negative Salmonella Negative PACKAGING: Available in the following bulk packing: In 10 & 20 kg PET PE bag or double layer kraft bag. STORAGE & SHELF Store in clean, dry and out of sunlight at ambient tropical temperature 270 to 300 C and away from walls. One LIFE: (1) year shelf life from manufacturing date if stored as directed.
    [Show full text]