Completed Projects

Interplanting Scheme Towards Coconut Resurrection
March 1, 1992

The project aimed at reversing the trend of coconut tree cutting as a source of quick income of poor coconut farmers by providing them alternative tree species such as the Gmelina arborea for interplanting. Several model farms were established to interplant coconut trees with Gmelina.

Production of Crude Sugar from Coconut Sap
May 1, 1992

A barrio laboratory in Bo. Wakas, Tayabas, Quezon was established. Three different collection times were studied, each period yielding different types of sugar. The action of food additives/food grade chemicals on sap fermentation and products formed was also studied. The products obtained were monitored for determination of shelf-life and analyzed for other components and special properties of sugar.

KIT (Royal Tropical Institute of Netherlands )/ PCA / PCRDF Seminar and Workshop of Village, Small and Medium Scale Processing of Fresh Coconut
June 10, 1993

PCRDF assisted in the organization of the seminar-workshop for the product diversification of fresh coconuts.

Bottling of Coconut Sap and Development of Maple Syrup-like Product from Fresh Coconut Sap


Eight, sixteen, and twenty-four hour sampling collections were made. For the preservation of fresh coconut sap, the collected samples of coconut sap were bottled and tested for physico-chemical and sensory properties. In the development of maple syrup-like product from fresh coconut sap, the sample collected were cooked to the desired syrup consistency, bottled, and then tested for physical, chemical, and sensory qualities. After four months of storage, % sugar and pH did not vary greatly.

Publication of Nata de Coco Manual
1996

The nata de coco industry still has a good market. Identified weak points in the nata de coco business involved the difficulty in the production and maintenance of good quality products. PCRDF conducted much R & D work addressing these difficulties and the results were published for the benefit of the nata de coco producers in a manual called the Nata de Coco Production and Quality Control.

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