Researchers of Cavite State University (CvSU) have come up with two new products derived from the sap of the indigenous palm popularly called ‘Kaong’ and botanically called Arenga pinnata. Another common name is sugar palm.
The two products are Kaong brown sugar and Kaong syrup which are considered desirable because they are said to have low glycemic index, hence more suitable for consumption by people who are diabetic. The two new products were developed through the university’s SPRINT or Sugar Palm Research, Information and Trade Center.
Dr. Divinia Chavez, CvSU president, said that previously, farmers from Indang where the palm abounds only made vinegar out of the sap of the sugar palm. The new products fetch a higher price than vinegar so the farmers can make bigger income from their palm trees.
Technicians of CvSU-SPRINT have been teaching the farmers how to make brown sugar and syrup out of the Kaong sap so they can make their own brown sugar and syrup for sale or for home use. The products are now being sold at the Indang Farmers Plaza in Brgy. Mahabang Kahoy. For more information, contact Engr. Arthur Eraña at e-mail address: firstname.lastname@example.org. (A.G.Papa-CvSU)