How long has it been since I last drank coconut sap. I guessed it was the first time. It was sweeter than what I expected and exhibited a little slimy mouthfeel.
Their preservation technique is quite nice. Being able to brought it from Quezon Province farms all the way to Manila without a taint of wine or vinegar. I can’t say they added a synthetic preservative. They clearly told me to drink it all right after opening. Or, it will undergo the usual natural process.
I drank plenty of something similar in the past. The sugar palm sap. Irok or kaong in Tagalog. Coconut and sugar palm are close relative. They should taste alike, perhaps.
Kaong sap on the other hand is often winy to vinegary. It is sour 90% of the time. The juice which comes from cut stalk of male flower usually has maximum of 20% sugar. It should be sweet if the subsequent chemical reactions are arrested. The natural yeast quickly turns the sweet juice to wine. Then the wine to vinegar by Acetobacter aceti.
If we want to utilize the sap for commercial purposes, we have four immediate products. The sweet juice that I drank earlier. Second is wine. Third is vinegar. Last and I think the most valuable of all, sugar. With the assumption of 20% sugar content, 200 grams sugar could be harvested per liter fresh juice. Current local price is about 500 pesos per kilogram.
Why coconut sugar is popular?
First. It has low glycemic index of 35. Regular table sugar has average of 58. It raises blood sugar but it is rather slow compared to others.
Second. It is natural. No whitening agent or whatsoever preservative. Synthetic sweeteners are diabetic friendly but often associated with various health problems.
Third. Nice flavor. I disliked a certain natural sweetener because it taste like over-the-counter cough syrup. I will not mention which it is to avoid being flamed.