"Coco tiangge" to showcase versatility of coconut
by A. Lumaque
Roxas City (15 August) -- The Philippine Coconut Authority (PCA) will put up a "Coco Tiangge" on August 21 along Roxas Avenue here as part of its provincial activities for the 21st National Coconut week celebration from August 20 to 24 this year.
The "Coco Tiangge" will display and sell coconut seedlings, Virgin Coconut Oil (VCO), cooking oil, copra cake, geo-nets/hanks, techno materials, intercrops, coco vinegar, and coir fiber/dust, among others.
Another coconut product for sale at the "Coco Tiangge" is a coco sugar that has been tested good for diabetics and overweights.
PCA Administrator Oscar G. Garin bared that the result of tests conducted on the glycemic index (GI) of sugar obtained from the sap of the coconut revealed a GI of 35 in a PCA online news.
"GI is the glucose response of an individual from food relative to a standard glucose solution. Low GI food is good for proper control and management of diabetes mellitus and has been shown to lower total and LDL cholesterol. It is also good for weight maintenance and therefore prevents overweight and obesity," said Dr. Trinidad P. Trinidad, Scientist II of the Food and Nutrition and Research Institute-Department of Science and Technology (FNRI-DOST) and her research team in a press conference.
Administrator Garin explained that coconut sugar is obtained by evaporating sweet toddy through careful boiling in open vessel, then allowed to cool and solidify. He added that inflorescence, the source of the sap, is one versatile part of the coconut which provides a variety of products depending on the preparation. If distilled, it becomes lambanog, if fermented it becomes vinegar and if cooked it becomes sugar.
He is optimistic that this new discovery will make a difference in the lives of million of our coconut farmers, as well as on the health of those afflicted with diabetes, the news added. (PIA) [top]