Tropical Sugarin'

Hello everyone. My name is Erwin from the Philippines.

If you're wondering about maple trees, as far as I know, there aren't any maple trees in the Philipppines. However, we do have plenty of coconut trees.

So, what am I doing in this site then? Well, I am researching for information on we could improve our palm sugar processing, and then I realized (except for a few minor differences) that it's not very different from what you do. Compared to how you do it, ours are very close to primitive.

We tap the palm tree's inflorescence instead of tapping the trunk. We could draw, on average, about 3 liters of sap a day. The sap's sugar content is between 8 and 20 percent, depending on variety, the weather, and tree's condition. If not processed within 2-3 hours, fermentation takes place and they would be unusable for sugar production (but would remain usable for producing vinegar or vodka, after distillation).

http://lh3.google.com/govvin/R4S5jI0...144/cns001.jpg
Here's a tree with tapped spathes juices being collected in hollow bamboo receptacles. They are collected twice a day (morning and late afternoon) and taps would last for about four weeks. A spathe can be completely tapped, or half-of it is left to let the flowers develop, which would eventually turn into coconut fruits.

http://lh6.google.com/govvin/R4S5m40.../s144/sap1.jpg
The collected sap is poured in a large iron wok and immediately boiled to evaporate the water in traditional wood-fed open-fire stoves at medium fire. The sap is stirred occasionally and any foam formation is removed to prevent any "burnt" after-taste in the sugar.

http://lh4.google.com/govvin/R4S5nY0.../s144/sap3.jpg
If excessive foaming occurs, we either put a few drops of coconut oil, or place an open-ended basket to prevent sap from over-flowing. See picture below.

http://lh6.google.com/govvin/R4S5n40.../s144/sap4.jpg
When foaming subsides, the basket is removed from the wok.

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When the temperature of the syrup reaches 115 C, temperature of the liquid at medium fire is further maintained for about 30 minutes to 1 hour until it becomes very sticky.

Wok is removed from the stove and a whisk is used to introduce air into the concentrated syrup.

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When the sap thickens, continued stirring is done using wooden spatula.

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It is vigorously mixed until it break into smaller granules.

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It is then placed in trays to air dry at room temperature. It is now ready for packing.

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A picture of our "primitive" cooking tools.


I am hoping that we could refine and adapt some of your processes and techniques for our requirements. I've been reading a lot of your archived postings, and discussions, especially in the DIY section.

In fact, I've been lurking the forums for quite some time, before I decided to join. I can see how the use of flat-bottomed pans increases efficiency. Same with the use of arches/fireboxes. I also found the physics of sectioned pans very interesting. You see, with our present setup, we process the sap by batches.


Am looking forward to hearing your comments, exchange ideas and hopefully, learn something from your experience.

PS
I was trying to post the pictures themselves but forum rules limit picture to four images per post. Sorry.

How interesting. I find this very fasinating and hope you can learn something of usfullness from us. Maybe you can contatct the Maple Guys directly or any of our other suppliers. They may be able to set you up with some test equipment to see if it will work for you as well. I am sure that it would be to there benifit to add another outlet ( use) for the equipment that they already produce.

Very interesting indeed. I'm glad you came out from the hidden lurkings and shared that with us.

So you get 4 weeks from your tap holes, but do you have to tap during a certain season? And do the trees heal quickly? You can't just give us this small tid bit and not give us the whole scoop. I'm sure you'll have many many questions. This is really great. From the looks of the pictures you are bringing the sap right to sugar, or cream. What is the use for the product, just sweetener? What is the market for the product? What is it called?

We need to get you some tubing, vacuum pumps and an evaporator. Then you'll be high production for sure.

Hello Erwin! Welcome to the maple trader. Yes, very interesting. I think Royalmaple started you of with a few questions to answer. We are curious sorts. I am a beginner so I don't alot to offer. Do you ever use it in a syrup state and what does it taste like?

20% sugar content, how nice that would be!! I have never heard of anything like this before. It is very interesting. The way the weather is here in VT right now, we might be doing a little tropical sugaring of our own when the season arrives. Welcome aboard. Can't wait to hear more about it.

Wow this is a dream come true! I am moving to a tropical island and taking my evaporator with me!

GOwin,
Very Interesting, I think you may be able to take your sap to a syrup and store it then make your sugar at a later date. That way you could process more sap with out it spoiling.

Hey Guys I think we all need to take a "ROAD TRIP" and see GoWins operation? If we car pool we can save money on gas! I can't think of a better place to be in January(lol). Looking forward to more info coming out of the South Seas!!!GoWin you have just touched the tip of the sugar icebergh,can't wait for more info about this amazing project!!

Jim

Erwin,
First Welcome!
Awesome! When can we get a taste of the finished product? Can you describe the flavor? Looks like it goes through a creamy stage just like maple.
Are those tubes the pipes from the tap hole?
And how much of this do you make?
Looks like a nice off season hobby for us folks around the Great Lakes.:)
Great pictures too!
Regards,
Chris

Looks like maple cream at one point.