Coco Sugar Processing

There are commercial evaoprators on the market now. I've seen designs that have a screw drive and ports for drawing a vacuum to remove the volatiles while the concentrate progresses down the barrel of the screw. I would recommend looking in a Food Processing magazine. These are usually available as a free subscription to practioners in the field. Advertising pays for the subscription cost. Good luck.

Sounds like a maple sugar evaporator might be worth a look at least for the first 80-90% thickening stage of the process. Simple design, wood fired, with a fire box that concentrates the heat where you need it.

Check this link...

http://www.leaderevaporator.com/

Thanks for the lead.

GA,

I like to add that on some that process Maple Sugar or Syrup, they would runb it through a Reverse Osmosis to remove more water and increase the sugar content, that way it requires less cooking time to boil it down to your concentrate requirement.

phoenix911

Thanks for the "Reverse Osmosis" idea.

Hi manilaman,

As your objective is to "attain commercial production" big investment is needed as the entire process will cost 5 million pesos that is capable to produce 100 kilo of coco sugar per week.

I would suggest, go and check with PCA-ZRC (Philippine Coconut Autority - Zamboanga Research Center) as they are the agency dealing with Coco Sugar, I believed they can assist you in your query as they are planning to invest as well with almost the same on your idea. They called lyofelizer.

Take note on this:

investment cost you 5 million Peso, Produces 100 kg/week @ 180 pesos/kg = P 18,000 x 4 weeks a month = P 72,000 production a month less operating cost etc. = ROI ???? But for sure profitable and you can help in preventing Diabetics not only for our co-Filipino but if possible all over the world to includes farmer where you are buying the raw materials.

Kind regards

Roman

Pardon if I'm wrong, but I think you may mean "stirring" instead of "steering". My father-in-law has a cane-sugar concentrator or boiler, in Pangasinan, (where he also boils bags of coconut pieces in the boiling sugar sap. Dee licious!) I don't see why one couldn't make this a continuous process by running the fresh juice thru tubes, say an inch in diameter, which would have "teeth" inside the tube, like a static mixer, to mix and flow the juice thru the boiling liquid in a tank outside the tubes carrying the juice, and time the flow thru-put to be 30 seconds or 30 minutes as desired. A more complex system would be separate mixing tanks immersed in the thermo-liquid that would flow the cooking juices from one tank to another until cooked. I'm not sure what the Coco sap is, the coco milk extracted from the coco meat? Tree sap?

Yes, it should be "Stirring" - not "Steering". "Coco Sap" is Tree Sap - not the Milk from Coco Meat. "Coco Sap-Toddy" is the fluid flowing out of the cut-tip of the Coconut Flower-Stem prior to Nut-fruit bearing.

Coco sap is the raw material which is tuba.

Quick question!

The coconut sap is usually full of oil and I do remember cooking it dry to get the oil which we called coconut oil. The remnant cakes, which I suppose is the sugar you mean, tended to stick to the pot when the oil is the desired product.

Any way, here is my question: How exactly do you separate the oil from the sugar by the method of current production?

This site might answer your query - http://www.thefilipinoentrepreneur.com/2008/09/10/how-to-process-coconut-sap-or-toddy.htm

You would have done better to simply say you not know the answer to my question, than to be referring me to a useless publication on the Internet that does not answer my question.

Let me tell you again that as a boy, an elderly woman who was a neighbor of my family used to produce coconut oil from cooking the sap dry - in fact I used to assist her during those times, so I had first hand experience. Of course, I must admit as a rustic process there was never an assaying of the chemicals or "oil" that I refer to as oil. Yet if and when you actually get into this venture you will sooner or later address this issue of oil.

I wish you success though, and Goodluck.

Hello manilaman,

I would like to tell you that right now, we are processing coco sugar at the rate of 50 kg a day in our place, here in Mindanao, Phlippines. It's funny to hear that somone commented that you have to have 5M pesos to start this business, were as, we didn't even reach that amount when we started our business, since we already have the raw materials. But the problem right now is that, we find it difficult to search for a big market to sell it.

Well now you have to tap into whats left of the 5M pesos, to market your product.

Business isn't a business till you start moving product.

@ Cocosugar Maker: What is the factory price of your coconut sugar?

KR

Lana

Hi cocosugar_maker!

May i know where your plant in Mindanao is?

Do you have a brand already?

And how much are you sellling your coconut sugar?

Hello there Guest,

We are situated at Balingasag, Misamis Oriental

we have volume supplies but right now we are only supplying on local market

150 Php/kilo is the Farmgate price.

Hello Guest,

we are located at Blingasag, Misamis Oriental

if you want, we can supply sugar by volume or by kilos, right now, we can only sell on local markets.

150.00 Php/kilo is the Farmgate Price....

If you want to contact me, here's my e-mail add: dia_tonicfarm@yahoo(dot)com

please contact me by text and i will call.09188878788.coco sugar.or emanil me rpemano@yahoo.com thanks

Dear all

I am interested in importing and distributing coco sugar and oil in Western Europe. I am looking for the lowest prices, so anyone interested in establishing a cooperation - please contact me and give me your offer/bid: ll@lkbusinessgroup.com

KR

Lana Luu