Locally, toddy is commonly called “tuba”. It is usually bottled and made into coconut wine, mixed with cinnamon bark to prevent fermentation which turns it into vinegar. Palm toddy is another kind of sap but not from coconut tree, it is from palm trees. Below are some technologies and procedures to convert the coconut sap into other value added products aside from wine.
Sequential toddy & nut production(SCTNP) technology which producestoddy and nuts from the same spathe the palms has provided the farmers increase farm income without sacrificing the copra products and fully maximize economic potential of the palms with addition of another product which is coconut sap or toddy. It has high total sugar, ascorbic acid, phosphorus, and in amino acids, vitamins and minerals. can be an alternative source of sugar other products like sap drink (fresh cooled beverage), coco nectar (syrup) and vinegar which are high value food products.
Tapping & harvesting of toddy
Tapping is done twice a day.Harvesting of toddy can be donemorning ( taken before 8 am ) forproduction of ‘tuba’ or vinegar whilethe production of fresh sap drink, nectarand sugar, it is best to used the afternoonharvest ( taken not later than 3 pmwhich is sweeter than the morningharvest. To produce sweet toddy, it necessary that all tools and containersbe used should be clean at all times.Adding of lime to the receptacle preventsthe sap from fermentation.
The conversion of toddy into sap drink,coco nectar and sugar involves a simple operation. As the coconut sap is highly perishable due to the yeast microflora, the harvested sap should be immediately processed by boiling for 1/2 hour in alarge cast iron pan. This process preventsthe sap from fermentation.
This can be simply done immediately by pasteurizing (heating at 60°C) the toddy. The toddy is then poured separately in the desired container tightly sealed and placed in the refrigerator. If hygienically prepared, the sap drink can be stored until 3 days without deterioration.
Further boiling of toddy until it reaches 110° C temperature or sticky under a moderate to very low heat. The sticky liquid shall be allowed to cool then poured into a desired container.
Boil coco sap to evaporate the water under moderate heat with occasional stirring until liquidthickens at 115°C. Remove it from the flame when it begins to become very sticky. Continue mixing until it becomes granular. Air dry the brown sugar before placing them in a packaging material.
Sap Natural/Organic Vinegar
Pour toddy in a wide large container witha clean netted cover to allow aerationand prevent entrance of dirt and foreign objects. After 5-10 days fermentation period in a well ventilated room, the sap can be harvested as vinegar. To maintain the desired quality of the matured vinegar (with at least 4% acidity),pasteurize it by boiling for 5-10 minutes at 60-65° C, allow the vinegar to cool before placing in very clean bottles and then cover tightly and sealed.
Source: Philippine Coconut Authority Website
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