What is Coco Nectar (Part 1) / Ano ang Coco Nectar (Unang Parte)

Read post in Tagalog.

Dr. Gerry’s Coco Nectar Processing Technology is one of the several utilization technologies developed out of the fundamental knowledge gained from out experimental study of the Physics of Coconuts. This research was started in 1959 through a Research Fellowship Grant from the Department of Physics, University of San Carlos in Cebu City, Philippines to Dr. Gerino G. Macias.

In 1959 and all through the years until 1990, what was traditionally known to the Filipinos was the sweet liquid called Lina (sweet tuba or toddy) in the Leyte Provinces, which is actually the coconut sap.

Tuba is the fermented coconut sap, which is produced by the action of both the enzyme invertase (instrinsically present in the sap itself) and of wild yeast. Within 4 hours the enzyme inverts the sucrose into fructose and glucose. These invert sugars are found in bee-honey.

Wild yeast, which is abundant in the air, then causes the invert sugar to ferment into ethyl alcohol. Tuba contains an average of about 7% ethyl alcohol produced within 4 to 8 hours. After about 12 to 15 hours alcohol becomes acetic acid or vinegar.

Since time immemorial, little is known about the sugar contents of coconut sap. This liquid contains an average of about 16.5% sucrose. Some varieties have a sugar yield as high as 20%. Most Filipinos know only of tuba from the coconut tree, after which it turns into a sour liquid known as vinegar.

Commonly known to the Filipinos prior to 1990′s was Coco Jam or Coco Honey. In Tagalog dialect it is known as Matamis na Bao. Coco jam is made from coconut milk, which is sweetened with cane sugar and boiled into a highly viscous concentrated form.

Coconut milk[1] contains about 24 amino acids, vitamins, minerals, enzymes, growth hormones and miscellaneous nutrients. However, high temperature boiling has destroyed most of these natural nutrients in coco jam. Vitamins are temperature sensitive substances. Biotin, for example, is destoryed by heat at a temperature of 40C, while Vitamin C is destroyed at about 50-60C. The coco jam also contains oils and fats.

Coco Nectar is a copyright registered name coined by the inventor, and, therefore, is not a generic word, but this refers to the new manufactured product produced by a patent pending apparatus[2]. Coconut and nectar are generic names, which respectively refer to a palm tree and a sweet liquid, produced by any flowering plant of whatever evolutionary origin.

In Part 2, learn more about how Coco Nectar is made, and what differentiates it from other honey and sap based products.

  1. V. Raghavan, “Experimental Embryogenesis in Vascular Plants.” Published by Aacademic Press, London, pages 9-15, and printed with permission in the Philippines by Coconut Today, UCAP, 1988.
  2. This product is manufactured under “The Method and Apparatus for Processing Coconut Sap into Coco Nectar, Coco Sugar Concentrates and Distilled Coco Water”, (Patent Pending, Reg. No. 1-2000-01781, July 6, 2000. Copyright Reg. No. A 2002-26, Jan 7, 2002, by Dr. Gerry Andrew Macias.



Ang Dr. Gerry’s Coco Nectar Processing Technology ay isa sa ilang mga teknolohiyang binuo mula sa pundamental na kaalamang nakamit galing sa eksperimental na pag-aaral ng Physics ng Niyog. Ang pananaliksik na ito ay nagsimula noong 1959 sa pamamagitan ng isang Research Fellowship Grant mula sa Kagawaran ng Physics ng Unibersidad ng San Carlos sa Cebu City, Philippines na ibinigay kay Dr. Gerino G. Macias.

Mula 1959 hanggang 1990, ang kinikilala ng nakararaming Pilipino ay ang matamis na likidong tinatawag na Lina (matamis na tuba o todi) sa probinsya ng Leyte, ang aktwal na katas ng ubod ng niyog o coconut sap.

Ang tuba ay ang pina-asim na katas ng ubod ng niyog na gawa sa pamamagitan ng pagkilos ng mga enzyme intervase (nakahalo na sa mismong ubod ng niyog) at lebadura o wild yeast. Sa loob ng 4 na oras, binabago ng enzyme ang sucrose sa fructose at glucose. Ang mga ito ay matatagpuan sa pulot-pukyutan o bee-honey.

Ang lebadura (wild yeast), na siyang sagana sa hangin, ay nagiging sanhi ng pag-asim ng asukal na nagiging ethyl alkohol. Ang tuba ay naglalaman ng mga 7% ethyl alkohol na gawa sa loob ng 4-8 na oras. Matapos ang halos 12-15 na oras, ang alkohol ay nagiging acetic acid o suka.

Dahil sa oras na hindi na abot ng gunita, kaunti lamang ang nalalaman tungkol sa lamang asukal ng katas ng ubod ng niyog. Ang likidong ito ay naglalaman ng mga 16.5% sucrose. Ang ibang asukal ay may aning kasing taas ng 20%. Ang alam lang ng karamihang Pilipino, ang tuba ay galing sa puno ng niyog, at pagkatapos ito ay nagiging maasim na suka.

Bago ng 1990, ang karaniwang kilala ng mga Pilipino ay ang Coco Jam o Coco Honey. Sa Tagalog, ito ay kinikilalang Matamis na Bao. Ang coco jam ay gawa mula sa gata, na pinatatamis gamit ang cane sugar na pinakuluan hanggang ito ay maging malagkit.

Ang gata[1] ay mayroong mga 24 amino acids, mga bitamina, mga mineral, mga enzyme, mga pampalaki at pampalusog, at kung anu-ano pang nutrients. Gayunman, ang mataas na temperatura ng pagpapakulo ay nakakawasak ng karamihan ng mga nutrients sa coco jam. Ang bitamina ay sensitibo sa pagtaas ng temperatura. Halimbawa, ang Biotin ay nasisira ng init sa temperaturang 40C, habang ang bitaminang C ay nasisira sa mga 50-60C. Ang coco jam ay naglalaman din ng mga langis at taba.

Ang Coco Nectar ay isang copyright na rehistradong pangalang nilikha ng manlilikha, at, samakatuwid, ay hindi isang pangkaraniwang salita, ngunit ito ay tumutukoy sa mga bagong gawang produktong ginawa sa pamamagitan ng isang patent pending apparatus[2]. Ang niyog at nektar at mga karaniwang pangalan, na ayon sa pagkakabanggit, ay sumasangguni sa isang puno ng palma at isang matamis na likidong gawa sa pamamagitan ng anumang pamumulaklak ng halaman ng iba’t ibang pinanggalingan.

Sa ikalawang parte, alamin kung paano ginagawa ang Coco Nectar, ano ang kina-ibahan nito sa ibang pulot-pukyutan at iba pang mga produktong gawa sa katas.

  1. V. Raghavan, “Experimental Embryogenesis in Vascular Plants.” Published by Aacademic Press, London, pages 9-15, and printed with permission in the Philippines by Coconut Today, UCAP, 1988.
  2. Ang produktong ito ay ginawa sa ilalim ng “The Method and Apparatus for Processing Coconut Sap into Coco Nectar, Coco Sugar Concentrates and Distilled Coco Water”, (Patent Pending, Reg. No. 1-2000-01781, Hulyo 6, 2000. Copyright Reg. No. A 2002-26, Enero 7, 2002, na isinagawa ni Dr. Gerry Andrew Macias.