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Sugar production in Thailand
Bashny.Net
Thai phrase "we dance maprao" literally translates as "coconut juice." It is collected from a cut at the bud wood. (Note - the belt from the farmer on the bright rope hanging a special container - there it drains the juice from the other, smaller containers attached to the trees). Collectors juice scrambling to their workplace twice a day. Each tree must be incised, or it will cease to produce juice. Farmer incision with a sharp knife at the base of the flower buds, and beneath the notch set of small container to collect the sweet nectar, oozing from the incision. And after a couple of hours you can harvest. If you do not collect the juice before lunch, it is converted into alcohol.
Sweet liquid is discharged in large vats over an old stove, around the steam heat, some bees fly - they have to catch a slotted spoon.
The fuel used to heat the oven dry coconut shells, fibers and palm leaves. "Firewood" cut women.
Peeled coconuts.
Stokers here, too - women
Once the syrup Cook sufficient time, it is removed from the heat. And then carry the new vat to pour a new portion of the juice of coconut flowers.
Once the sugar is ready, the resulting mass is collected in small portions and put on a wax paper or a round bowl to cool. Then, already dry sugar pellets are packed in plastic bags and put up for sale. In the local markets of the sugar completely, but in Russia I had not met. The taste of this kind of product, my colleagues from the office can confirm. But Coconut sugar is considered the best substitute for sugar. It is suitable for diabetics and people on a diet. Philippine Institute for the Study of food found that coconut sugar, to be exact - candied coconut juice color - has a lower glitseminovy index (GI) than conventional sugar. Comparative chemical analysis also showed that coconut sugar contains more nutrients than brown sugar. According to the report, coconut sugar contains more nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and trace elements.
via radulova
Sweet liquid is discharged in large vats over an old stove, around the steam heat, some bees fly - they have to catch a slotted spoon.
The fuel used to heat the oven dry coconut shells, fibers and palm leaves. "Firewood" cut women.
Peeled coconuts.
Stokers here, too - women
Once the syrup Cook sufficient time, it is removed from the heat. And then carry the new vat to pour a new portion of the juice of coconut flowers.
Once the sugar is ready, the resulting mass is collected in small portions and put on a wax paper or a round bowl to cool. Then, already dry sugar pellets are packed in plastic bags and put up for sale. In the local markets of the sugar completely, but in Russia I had not met. The taste of this kind of product, my colleagues from the office can confirm. But Coconut sugar is considered the best substitute for sugar. It is suitable for diabetics and people on a diet. Philippine Institute for the Study of food found that coconut sugar, to be exact - candied coconut juice color - has a lower glitseminovy index (GI) than conventional sugar. Comparative chemical analysis also showed that coconut sugar contains more nutrients than brown sugar. According to the report, coconut sugar contains more nitrogen, phosphorus, potassium, chlorine, magnesium, sulfur and trace elements.
via radulova
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