Improving sanitation of traditional coconut sugar production

Research Title : Research and Development of Chinese Chive (Allium tuberosum Rottler) Production Technology on Greenhouse System

Researcher : Pitakpong Pompranee

Office : Mahidol university

Research Grants : Research and Innovation for Transfer technology to Rural Community Project

Year : 2010

Abstract

                Coconut sugar is a product from the fresh coconut sap. Most production of coconut is a traditional production which is small scale production, steps and methods relying on the experience or indigenous knowledge. As modernized productions, the important aspects of the production process should be held to food safety standards. This study evaluated food safety issues in 30 small scale coconut sugar productions in 3 districts of Samut Songkram Province, Thailand and investigated the use of chemical preservatives in 100 coconut sap samples. This information was used to improve the quality and safety of coconut sugar products. Finally, it also used to set up the sanitary model of small scale coconut sugar production.

The study found that some steps of coconut sugar production were not met food safety requirements. First, the production facilities were found to be in direct proximity to residences or animal pens. Secondly, equipments used in production were inappropriate, such as plastic containers that could not endure heat. Maintenance, cleaning and storage of equipment and containers were not sanitary. Clean equipment was stored together with dirty equipment. In addition, the coconut sugar production producers exhibited unsanitary behaviors. Most producers directly contacted the heated coconut sugar with their unwashed hands. Third, chemical preservatives and bleaching agent were inappropriate used during production. Chemical preservatives including benzoic acid and sulfur dioxide were found in 47 coconut sap samples. In addition, sulphiting agent was use as bleaching agent during the processing. Finally, storage of the product prior to distribution was inadequate in some ways, such as lack of containment and placing product on the ground. The inadequate sanitation need to be corrected for good food sanitation resulting in food safety in coconut sugar products. Therefore, the potential misuse of these preservatives should be strictly controlled and suitably used in order to improve the safety of coconut sugar products. Otherwise the production might need to be controlled by food sanitation and promote use of natural preservatives.