CV Pondok Daya, Indonesia

We’re producing and selling coconut sugar (cocos nucifera) . A sugar which originated form from further proccessing of coconut trees. Well known in Indonesia, especially in java island as gula jawa and then, these kind of sugar would be procced again into spesific products called crystallic-coconut sugar

Minggu, 03 Juni 2012

COCONUT SUGAR MIXED WITH CANE SUGAR OUTBREAKS

COCONUT SUGAR MIXED WITH  CANE SUGAR OUTBREAKS

Ramadhan and Eid was a period in which prices either in the form of palm sugar or crystalline solid is at its highest culmination, where the influence of supply and demand are less balanced making coconut sugar soared to the highest point in comparison with the normal condition.
Besides the many speculators who play in a huge profit, the holy month is contributed to one of the triggers of coconut sugar high.
 

The different price of crystals coconut sugar with cane sugar / refined sugar / cane sugar significantly captured by some as an opportunity to fold their profits. Sugar character in which  rather similar with palm sugar and sugar cane are the basis flares that crystals coconut sugar mixed with cane sugar.


Physically after mixing there is no real difference between pure crystals coconut sugar (pure) with crystals coconut sugar that are mixed, but the time of testing taste the difference is looks so real.
A mixture of coconut sugar with cane sugar will also damage the contents in it because of the sugar content of coconut puree glycemix under 35 and relatively safe for people with diabetes to be broken and sugar mixture into risky for consumption

And we are CV Pondok Daya committed to deliver pure product of coconut sugar that is not mixed with cane sugar or refined sugar. Healthy and best food remains a priority for us in deliver our product to customer

Kamis, 24 Mei 2012

COCONUT FARMER ACTIVITIES

Coconut Farmer Climbing

Smiling farmer

Zoom

Minggu, 01 Mei 2011

Coconut Flower (Mayang) And Coconut Sap Handling for Super Quality Coconut Sugar

COCONUT FLOWER (Mayang) AND COCONUT SAP HANDLING FOR SUPER QUALITY COCONUT SUGAR



Good handling of coconut flower and coconut sap and when in the coconut tree is one of the steps that absolutely need to be considered to obtain coconut sugar (brown sugar) with super qualification.

Handling co conut flower and coconut sap at the coconut tree to get the best coconut sugar includes 3 steps are:
1. Coconut flower (mayang) electing phase will be taping
2. Coconut Flower (mayang)
slicing techniques
3. The process of tapping coconut sap from coconut flower (mayang)



ELECTING COCONUT FLOWER (MAYANG)
1. Choose a coconut tree in a palm fruit stalkwhich has more than 5 pieces, because this is a sign that the tree has a good sap productivity / coconut fruit .
2. In choosing cococnut flower (mayang), take coconut flower (mayang) that have not bloomed since if it did not bloom so it had not contaminated by elements from outside, especially insects or other pests and was bounded together in order make easier in collecting sap.

COCONUT FLOWER (MAYANG) INCISION
1. Before mayang is sliced, it should straight down directly in order to accelerate the discharge of sap by the help of the earth gravitional force, sos that the outcome of sap can be maximum.
2.Before mayang is sliced, here we can see the other function of bounding mayang. It was done in order to make easier of the slicing process in one way slicing.
3. After it had been bounded and before sliced, the coconut flower was bitten slowly from top to tip by wood for provoking the sap.
4. Cutting the edge of mayang was done the next day with longitudinal direction.
5. Slicing of coconut flower can be done 1 or 2 times depend on the farmer habits
6. Slicing was done by using special tool (may not be use
d for other purposes) for sterilizing of nira itself
7. If mayang sliced ​​in the morning, mayang should be sliced ​​about 4-5 cm by facing down.
8. Usually for the first day the result of leading was less than the maximum, sap began pouring on the second day after the first slicing.


SAP WIRETAPPING PROCESS
1. Put pongkor (bamboo or plastic container) to hold the sap dripping from coconut flower that has been sliced​​.
2. To avoid mixing of sap droplets and raindrops, you must cover above pongkor with palm tree leaves or other cover
3. Each tap coconut wine (sap) slicing should be done only 1 time with a sickle/sharp (tapping knife) to avoid damaging the sap out of the way
4. Field experience shows that the maximum sap out of the lead in just 15 days after that there is decline in the quantity of sap in a coconut flowern, but usually after about 30-40 dayswe can tap a new coconut flower (mayang) would appear.
5. Pongkor for holding the sap must be clean in order to produce super quality sugar, and in the process of sap tapping, it’s addes laru (a mixture of mangostan skin and lime) to prevent fermentation.

Those, gerenal process of handling coconut flower and sap while they were still on the tree in order to produce super class coconut sugar/brown sugar.

Minggu, 13 Februari 2011

Double Layer Packing


Pada dasarnya untuk permintaan luar negeri, kemasan untuk gula kelapa kristal mutlak sangat perlu di perhatikan, hal ini berkaitan dengan safety selama shipment.

Walaupun penjualan dalam bentuk curah setidaknya untuk kemasan kita perlu menerapkan double layer system. Double layer dalam hal ini adalah penggunaan plastik atau aluminium foil untuk mengemas gula kelapa kristal tahap pertama dan kemudian untuk tahap kedua digunakan karton boxes sebagai last layer.
Dengan pengemasan dalam karton maka tingkat kerusakan yang di timbulkan apabila ada kesalahan handling di pelabuhan maupun di warehouse dapat diminimalkan.

Seperti pada salah satu shipment kami ke Canada di awal tahun 2011, penggunaan karton boxes sangat jelas terasa membantu dalam handling produk kami. Walaupun untuk penjualan curah tetapi dengan karton boxes memudahkan kami dalam memaksimalkan space container. Dengan karton juga memudahkan kita dalam mendeclare produk kami dalam packing list, invoice, maupun dalam bill of leading.

DIFFERENCE DRYING OF COCONUT CRYSTALIC SUGAR WITH OVEN AND SUNLIGHT

DIFFERENCE DRYING OF COCONUT CRYSTALIC SUGAR WITH OVEN AND SUNLIGHT


Basically a nice coconut crystalic sugar crystals are coconut crystalic sugar which contents of water between 2-3%. In the normal conditions, coconut crystalic sugar still in good contition in one year selflife
There are 2 ways for conditioning crystalic sugar crystals with water content of 2-3 persen
1. Dried by oven
2. Dried by sunlight
eachs drying process procedures has advantages and disadvantages.



1. Dried by oven
Advantages:
- not affected by weather / natural conditions
- drought standardized
- palm sugar produced highly sterile
Disadvantages:
- more extra costs
- The color of coconut crystalic sugar become more brown (dark)
- The taste of coconut crystalic less sweetness than dried by sunlight

2. Natural dried (dried by sunlight)Advantages:
- Operation cost more cheaper than dried with oven
- the color of coconut cristalic sugar more brighter and tend to yellow
- original and sweetest taste
Disadvantages:
- highly influenced by weather (natural condition)
- weak in the sterility


By using the 2 ways above, each of them would be become more needed based on the demand of buyer

Rabu, 07 Juli 2010

COCONUT SUGAR NUTRITIONAL INFORMATION



COCONUT SUGAR NUTRITIONAL INFORMATION

OUR ORGANIC COCONUT SUGAR

OUR ORGANIC COCONUT SUGAR

Coconut Sugar

Produced from coconut palm blossoms, Coconut sugar is a great tasting,
mineral rich, low GI (35) cane sugar alternative. It is certified organic, minimally processed, has not been filtered and has a rich toffee like flavor. Coconut sugar can be used 1:1 as a replacement for brown sugar in any recipe. It is suitable for baking, and makes a great replacement for cane sugar in tea and coffee. The Food and Agriculture organization is touting this product as the most sustainable sweetener in the world. We purchase our sugar from Banyumas, Purbalingga, and Banjarnegara farmers.

How produced Coconut Sugar

Farmers climb the coconut tree and collect the sugar blossom nectar by gently slicing the flower. Once harvested the nectar is transferred into bamboo kettles (we called in central java "pongkor") and boiled. The kettle-boiling process lowers the moisture content of the nectar, which enables solidification. Once cooled, the crystallized brick is then granulated.

Health Benefits

Coconut Sugar has a high mineral content. It is a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamin B1, B2, B3 and B6. When compared to brown sugar, Coconut Sugar has twice the iron, four times the magnesium and over 10 times the amount of zinc!

We are the producer

From the main island of Java, Indonesia smallholder farmers in Banyumas, Purbalingga, and Banjarnegara grow and process our Coconut Sugar.