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PIA Press Release
Tuesday, January 31, 2012


Feature: Coconut sugar and syrup are promising alternative sweeteners

by Salvador Serrano

Coconut sap, the fluid from coconut flowers that are cut systematically, can be turned into sugar.

According to the Glycemic Index of Commonly Consumed Carbohydrate Foods in the Philippines, a book published in 2011 by the Food and Nutrition Research Institute of the Department of Science (or FNRI-DOST), the resulting sugar has a low glycemic index.

This has made coco sugar and syrup popular alternative sweeteners among a growing number of diabetics and health buffs, but health and nutrition experts still advise consumption of cocosap sugar and syrup be done in moderation under their supervision.

For more information on coconut sap, contact: Dr. Mario V. Capanzana, Director, FNRI-DOST, General Santos Avenue, Bicutan, Taguig City; Telefax Numbers: 837-2934 and 837-3164; email:,; website: (FNRI-DOST S & T Media Service: Info Bits/PIA-Caraga)

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