The other day, I was asked to describe its color and got stumped. Originally, our process produces a dark, chocolate shade of brown, sometimes coppery or just plain brown. Now, it's way lighter than light brown and neither beige nor buff but not white. So, off I went to consult Mr. Google: its color is cream, a hint of yellow tone to the white.
It is widely believed that the color has to do with the use of preservatives (chemical or organic). Sap is highly perishable and must be processed immediately to make fine sugar. The sweet sugary sap (up to 20% sugar content) and the tropical weather causes the sap to ferment with three or four hours. With native talls growing from 15 to 20 meters (49 - 65 feet), tappers can either shimmy up the trees every three to four hours (our method), or place anti-fermentation agents to prevent the sap from fermenting. (Remember, fermentation is the process of turning sugar into alcohol). Sap that has began fermentation cannot be used in sugar making.
If a tapper opts to harvest twice a day, then fermentation inhibitors are added. These could be organic (tree barks from tannin-rich trees like mangroves, jackfruits or mangosteens) or chemical mixtures (sodium metabisulphite, sodium propionate, sodium benzoate, limestone, slaked lime, sulfites). These additives will affect the color of the syrup and the sugar.
Now, aside from chemicals that may be added to prevent fermentation. Bleaching agents may also be used to lighten the color of the sugar. In Thailand, the use of sulfur dioxide is reported to be widespread. While lime hydroxide is preferred in Indonesia. Adding cane sugar can also lighten the color of the final product, which doesn't make it pure anymore.
The magic ingredient in determining the final flavor and color is affected by how fast the sap is boiled, the temperature at which the syrup is cooked, and how much heat is used to cook the syrup until it turns to sugar.
Pictures to follow soon.
The Coco Palm Sap Collection Process
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