Can someone guess why the kaong bunch is wrapped in net? I am also thinking what could be the reason. Maybe to protect it from insect pest. Too protect the thick kaong fruit rind? That is ridiculous. Based on rough observation, I have never seen any insect attacking the fruit.
Kaong fruit when not harvested for kaong meat, will continue to mature, reach the yellow color stage then fall to ground one by one. As compared to any other fruits, sugar palms’ too do not ripen at the same time. Once past its harvest maturity, fruits are going to serve either of the two purposes, germinate and grow to a irok tree or decay and serve as fertilizer.
Maybe the one who wrapped this wanted to harvest it for kaong meat processing. Such is a very sweet and tasteful delicacy. However, he missed the right timing. It was too matured when he came back to cut down the stalk.
Or maybe, the wrapper man wanted to catch all the falling fruits, collect the seeds and grow it under laboratory or nursery condition. As far as I my knowledge concern, kaong seeds grow naturally in the wild but not under human care. If this is their purpose, I wish them a good luck. I hope they become successful so we can have more sweetened kaong on dinner table.
On the second thought, those two other bunches have no wraps.
I was surfing the web when I accidentally saw this article. I am happy cause my name is written on research paper. We did the research when I was still working at Cavite State University. Thanks to PCARRD-DOST for publishing the research results. You can read the article below or go to PCARRD website.
Best Harvesting Process For Sugar Palm Identified
Indang, Cavite — Researchers from Cavite State University (CvSU) identified the frequency of slicing the stalk and time of harvest as control points in harvesting sugar palm (Arenga pinnata Wurmb).
Fe Dimero, Marvin Vicedo, and Mark Mojica of CvSU conducted a study to find out the best harvesting process for sugar palm. The researchers recommend that twice a day slicing of the inflorescence trunk during collection must be practiced to maintain high volume of harvested sap.
Slicing the stalk twice a day significantly increased the volume of harvested sap compared with slicing only once a day and no tapping. The physico-chemical as well as the sensory properties of the sugar palm sap was not affected.
During collection, the researchers used three types of containers—open containers hung on the stalk, covered containers, and bamboo pipes. They found out that the collection vessel has no significant effect on the sap collected. Results indicated that incidence of contamination during harvest was very low. This means that the collection vessel is not considered as a control point.
The sap collected during the night was more acidic and had more soluble solids than the sap from the day collection. Thus, time of sap collection was considered a control point in harvesting sugar palm sap.
Based on the properties of the sugar palm sap, sap collected during the night is best for vinegar production while those collected during the day can be best used for juice, syrup, and sugar production.
Sugar palm is the source of a sweet sap, locally known as “tuba.” The sap is taken from the cut stalk of the male inflorescence by a process called tapping. This process involves slightly beating the inflorescence stalk followed by a series of stalk slicing for continuous flow of sap. Day and night collection of sap is done to ensure continuous collection.
This information was presented during the Research and Development (R&D) Symposium of the Southern Tagalog Agriculture and Resources Research and Development Consortium (STARRDEC) in Region IV held in Calapan City, Mindoro. STARRDEC is the consortium of R&D agencies in Region IV organized by the Philippine Council for Agriculture, Forestry and Natural Resources Research and Development (PCARRD). (Leila C. America, S&T Media Service)