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Exchanges of Information Regarding Coconut Sugar through Online Training Programme
A training programme for the processing and marketing of coconut sugar was conducted virtually on Tuesday, 6th of October, 2020 by the Non-Aligned Movement Centre for South-South Technical Cooperation (NAM CSSTC) and the International Coconut Community (ICC). The training benefited the coconut industry in developing countries and enabled farmers to increase the production of coconut sugar to meet domestic and global demand for coconut products. The training was one of the outcomes of the cooperation agreement signed in July 2020 between NAM CSSTC and ICC.
Through the training, the participants had been able to exchange information regarding the benefits of coconut sugar compared to other products, coconut quality standards, market penetration strategies for coconut products, coconut sugar products processing and sustainable coconut sugar business strategies. The training was expected to give rise to innovative ideas about coconut technology and cooperation research, as well as to inspire micro, small and medium-sized enterprises (MSMEs) to still be able to conduct business regardless of the circumstances of the COVID-19 pandemic.
The event was opened by NAM CSSTC Director and ICC Executive Director. Speakers from the Indian Institute of Food Processing Technology-Ministry of Food Processing Industries, the Philippine Coconut Authority and Chiwadi Products Co., Ltd. gave presentations. Extension staffs, researchers, coconut producers and MSMEs players from 22 NAM CSSTC and ICC member countries participated in the training.
The training material started with a presentation on the Philippine coconut sap industry, followed by a presentation on the coconut sugar processing and ended with a presentation on the supply chain of raw materials for sustainable coconut sugar production. Speakers said that processing of coconut into coconut sugar would increase the sales value in comparison to the selling of coconut in copra. Moreover the Glycemic Index (GI) levels of coconut sugar remain lower than those of sugar cane.
Participants engaged in an active discussion on what are the best coconut varieties for sugar production, the MSME coconut sugar processing mechanism, the health aspect of coconut sugar, and the ingredients required for the processing and packaging of coconut sugar.
At the end of the event, the participants were asked to complete an electronic questionnaire to communicate their impressions during the training.
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