In line with our intent to make Guinarona a better place in terms of quality of life and overall economic development, we dedicate this page. Should you have some ideas, please feel free to opine. Thank you.
A Win-win Project
Turning coconut toddy into coconut sugar and coconut syrup is the call of the hour.
With the current epidemic of diabetes, coconut sugar, with its low glycemic index, should be a basic need of man.
And Guinaronanhons should take note and be proactive in this field.
Use Your Coconut! (1)
When we were in grade school, our teacher, Balbino Belonias, would set us up for a conundrum, and would invariably say, “Use your coconut!”
Literally, in this instance, we would like to really do that. Remember that no one is too old to learn a new trade or skill. Or for that matter, to engage in a new business/enterprise.
Guinarona is blessed with abundant coconuts, so we cannot overemphasize building up on the resource. Our basic premise is that anaerobic fermentation will add value to our coconuts, nay more revolutionary products. Product Development Series, I
Use Your Coconut! (2)
Integrating processes such that you maximize results and come up with more value-added products is a wish very much desired. Not only that you achieve economies of scale, you hit not two but several birds at the same time. Consider edible oil production, with some added products such as wine, animal feed and organic fertilizer.
First, 48 hours before our process, we prepare our combined Lactobacillus and yeast starter. For the source of the yeast, we may utilize the fresh coconut toddy or a procured wine yeast. For the source of the Lactobacillus, we get it as per above tract, Product Development Series, I. We combine one part Lactobacillus starter and another part coconut toddy. We then add 10 percent refined sugar by weight. We then let the whole mixture ferment overnight, after which we use it for a bigger batch of starter, each time using 10 percent as the benchmark, i.e. if you wish to have 50 liters lacto/yeast starter, we require 10/90 x 50 liters or 5.55 liters of the original lacto/yeast.
We have a pile of fresh, mature coconuts. We dehusk and split them, meanwhile setting aside the husks and coconut water. Next we grate the coconut meat and mix it into the coconut water. We heat the mixture to lukewarm, meanwhile stirring it constantly. We then extract the coconut milk, either manually or with the use of a mechanical presser. We set aside the sapal either for processing into animal feed or organic fertilizer.
This time we add 20 percent refined sugar, as this is now the wine making proper. We don’t stir it, so as not to drown the yeast in a concentrated sugar solution. We then add the lacto/yeast starter, 10 percent by volume, i.e., if you have a wine must of 50 liters (note that the amount of sugar you added should be considered in the volume, i.e. one kilogram of sugar is 1 liter), the lacto/yeast starter is 10/90 x 50 liters or 5.55 liters.
We then let the coconut milk mixture ferment for 30 days or one month. The Lactobaccilus in our starter will provide the proper acidity for our wine, instead of adding a commercial citric acid. Lactic Acid in Wine
Note that our wine mixture has a thick film of coconut oil that floats on top. We can either include the oil in ageing the wine or separate it outright after thirty days from start of fermentation. We use a cooling process so that the oil solidifies and will be easy to separate. A block of ice enclosed in a sealed container will suffice to make the oil solid. Or you surround the wine must container in ice and salt.
In effect, we have five products with this process, i.e., coconut wine, coconut oil, animal feed/fertilzer (from sapal) and organic fertilizer/compost (from the coconut husk) and charcoal (from the coconut shells). Hence, a win-win for Guinarona entrepreneurs.
Use Your coconut! (3)
Or the Water Hyacinth as Food
Audacious? Out of this world? Unique?
All of the above, yes, because it concerns the water hyacinth, considered a pesky weed that clogs drains, rivers and lakes, zapping out the oxygen where it thrives.
Well, we have it on good authority that during the Second World War, people in Leyte, Philippines cooked the water hyacinth in coconut milk, the way they would taro leaves.
So why won’t we utilize this resource as a livelihood project for Guinarona entrepreneurs? Product Development Series, II