Coconut Palm Sugar Production In Thailand

Special Report : coconut palm sugar production in Thailand

In Thailand, coconut palm sugar is produced by rural people in the central provinces by applying traditional wisdom that has been passed along from generation to generation for decades. The complexity in taste resulted from the delicate cooking process has made it one of the best types of sugar and the most sustainable sweetener in the world, according to the Food and Agriculture Organization (FAO) and the World Bank.

To make a good coconut palm sugar, the best coconut seeds will be selected, while good water system and soil nutrients are ideal for planting. Coconut sap can only be collected by experts and once the sap was tapped from the palm trees, it will be boiled and cooked into a hard form that crumbles when chew. To maintain food safety and hygiene, locals suggested Meranti sticks to be used instead of preservative and other chemical substances.

Good coconut palm sugar is light brown in color with a lighter and milder taste compared to the normal white sugar. The sugar can be added to most recipes, including stir-fried, dipping sauces, desserts and even herbal teas to cure sore throat, colds, and congestion.

Problems in the coconut palm sugar production are addressed as lack of workers, dangerous collecting process as well as development that takes over the sugar planting site. To address those problems, people’s living condition should be enhanced along with the conservation value. Private and public sectors should provide sufficient supports in term of education, budget, materials and marketing strategies.

In addition, the insurance coverage for coconut palm collectors should be easily accessed. The producers should be encouraged to go for species of shorter coconut palm, while knowledge of the subject should be provided in class as well as an actual field trip to make the children gain first-hand experience at the sugar production site.

-- NNT 2010-06-11