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Technology Description

Sequential

toddy &

nut

production

(SCTNP)

technology

which

produces

toddy and nuts from the same spathe of the palms has provided the farmers to increase farm income without sacrificing the copra products and fully maximize the economic potential of the palms with the

addition coconut

of another product which is the

sap

or

toddy.

It

has

high

total

sugar,

ascorbic

acid,

phosphorus,

and

rich

in

amino

acids,

vitamins

and

minerals.

It

can be an alternative source other products like sap drink

of sugar and (fresh cooled

beverage),

coco

nectar

(syrup)

and

sap

vinegar products.

which

are

high

value

food

Tapping & harvesting of toddy

Tapping is done twice

a

day.

Harvesting of toddy can be done in morning ( taken before 8 am ) for the production of ‘tuba’ or vinegar while for the production of fresh sap drink, nectar

and sugar,

harvest

(

which

is

taken not later

than

3 pm )

sweeter

than

the

morning

it is best to used

the afternoon

harvest.

To

produce

sweet

toddy,

it

is

necessary that all tools and be used should be clean

containers to at all times.

Adding the sap

of lime to the receptacle from fermentation.

prevents

Toddy processing

The conversion of toddy into sap drink, coco nectar and sugar involves a simple

operation. perishable harvested processed

As the coconut sap is highly due to the yeast microflora, the

sap

should

be

immediately

by

boiling

for

1/2

hour

in

a

large cast iron pan. This process the sap from fermentation.

prevents

Sap Drink This can be simply done immediately by pasteurizing (heating at 600C) the toddy. The toddy is then poured separately in the desired container tightly sealed and placed in the refrigerator. If hygienically prepared, the sap drink can be stored until 3 days without deterioration.

Coco Nectar/Syrup

Further boiling of toddy until 1100C temperature or sticky

it reaches under a

moderate

to

very

low heat. The sticky liquid shall be allowed to cool then poured into a desired container.

Coco Sugar Boil coco sap to evaporate the water under moderate heat with occasional s t i r r i n g u n t i l l i q u i d thickens at 115 C. Remove it from the flame when it begins to become 0

very

sticky.

Continue

mixing

until it becomes granular. Air dry the brown sugar before placing them in a packaging material.

Sap Natural/Organic Vinegar Pour toddy in a wide large container with a clean netted cover to allow aeration and prevent entrance of dirt and foreign objects. After 5-10 days fermentation period in a well ventilated room., the sap

can be harvested as vinegar. To maintain the desired quality of the matured vinegar (with at least 4% acidity), pasteurize it by boiling for 5-10 minutes at 60-65 0C, allow the vinegar to cool before placing in very clean bottles and then cover tightly and sealed.

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