FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
1 
 FOREWORD  1 
 2 
This Cod e of Hygienic Practice for Coconut Sap Sugar was developed in response to the 3 
growing consumer demand for high quality and nutritious food and alternatives. This 4 
Code also  addresses the essential principles of food safety applicable to primary 5 
production, postharvest, transport operations and primary processing of coconut sap 6 
sugar. The Bureau of Agriculture and F isheries Product Standards (BAF PS) developed 7 
the Philippi ne National Standard (PNS) : Coconut sap Sugar - Grading and Cla ssification 8 
(PNS/BAFPS 76:2010) in 2010. This Code, therefore, supplements those contained in 9 
the PNS/BAFPS 76:2010 or its latest revision and should be read in conjunction with it.  10 
 11 
A Technica l Working Group (TWG) for the development  of the Code of Hygienic Practice 12 
for C oconut Sap Sugar was organized and represented by Philippine Coconut Authority 13 
(PCA), Industrial Technology Development Institute  (ITDI) , Food and Drug 14 
Administration  (FDA) and the  United Coconut Associations of the Philippines, Inc. 15 
(UCAP) .  16 
 17 
The Bureau of Agriculture and Fisheries Standards in collaboration with the members of 18 
the TWG conducted a series of technical reviews for the drafting of the standard and 19 
public  consultations in Region X (Cagayan de Oro) and XII (General Santos). Comments 20 
gathered from the consultations with the stakeholders were considered and deliberated 21 
prior to the finalization of the standard.  22 
  23  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
2 
 INTRODUCTION  24 
 25 
Coconut is an agricultural and livelihood crop for many people in Southeast Asia, the 26 
Pacific region, Africa and some countries in Latin America. In fact, it is considered as a 27 
“tree of life” in developing countries as they depend on it as a source of food , medicine, 28 
shelter, fuel and furniture among others (Magat, 2006). In 2013, the total area planted 29 
to coconut is 3.55 million hectares where the province of Quezon registered as the 30 
largest area planted to coconut at 328.03 thousand hectares  followed by Z amb oanga del 31 
Norte, Leyte, Davao Oriental, and Zamboanga del Sur (PSA, 2014).  32 
 33 
According to the Philippine Coconut Authority (PCA , 2006 ), the coconut tree provides 34 
fruit throughout the year for the fruit is edible at any stage of maturity. The fruit also 35 
serves as  source or raw material in many food products such as coconut milk/cream, 36 
desiccated  coconut, coconut chip, coconut water, nata de coco, coconut oil, etc. Aside 37 
from the fruit, the unopened inflorescence can produce coconut sap or toddy that  can be 38 
further  processed into food products such as coconut sap syrup, coconut sap sugar,  tuba, 39 
lambanog, and vinegar.  40 
 41 
In a study conducted by Food and Nutrition Research Institute  (FNRI) on the nutritional 42 
and health benefits of coconut sap sugar , it was found to be a Low Glycemic Index (GI) 43 
Food. GI of foods is associated to the risk in diseases such as type II diabetes and 44 
coronary heart disease.  Coconut sap  sugar is  produced from coconut sap or toddy, 45 
which is tapped from the unopened inflorescence  and boiled. According  to FAO, 46 
spontaneous and rapid fermentation is a characteristic of coconut sap. It can start 47 
alcoholic fermentation and become completely fermented within a day. When the 48 
fermentation exceeds 24 hours, the sap becomes stale.  49 
 50 
This Cod e encompasses Good Agricultural Practices (GAP), Good Hygienic Practices 51 
(GHP) and Good Manufacturing Practices (GMP) that will help minimize microbiological, 52 
physical and chemical hazards associated with all stages of production to processing of 53 
coconut sap. Particular attention is given to minimizing microbiological hazards.  54 
 55 
This Code provides general recommendations to allow flexible and uniform adoption 56 
even when production practices and environmental conditions are diverse. Therefore, 57 
this Code is al so applicable to mi cro and small -scale producers.  58 
59  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
3 
 SECTION 1 - OBJECTIVES  60 
 61 
The Philippine National Standard (PNS) Code of Good Agricultural Practices for Fresh 62 
Fruits and Vegetables (PNS/BAFPS 49:2011) and Codex Code of Hygienic Practice for 63 
Fresh Fruits a nd Vegetables (CAC/RCP 53 -2003)  already provide  the relevant general 64 
hygienic recommendations for the primary production of fresh agricultural 65 
commodities.  66 
 67 
The objective of this Code, therefore, is to provide s pecific guidance to coconut sap 68 
sugar producers by applying relevant recommendations of the Codex Recommended 69 
International Code of Practice  - General Principles of Food Hygiene (CAC/RCP 1 -1969, Rev 70 
4:2003)  and the Food and Drug Administration (FDA) Revised Guidelines on Current Good 71 
Manufactu ring Practice in Manufacturing, Packing, Repacking, or Holding Food 72 
(Department of Health Administrative Order No. 153 S. 2004)  or its latest issuance.  73 
Specific guidance is provided to minimize microbiological hazards from primary 74 
production to primary processing, packing and distribution of coconut sap sugar . 75 
 76 
 77 
SECTION 2 – SCOPE , USE OF DOCUMENT  AND DEFINITIONS  78 
 79 
2.1 Scope  80 
 81 
This Code of Hygienic Practice applies to  the production of coconut sap sugar as defined 82 
in this Code, derived from coconut sap obtained from the unopened inflorescence of 83 
coconut palm.  84 
 85 
2.2 Use of the document  86 
 87 
The provisions of this document are supplemental to and must be used in conjunction 88 
with, the Codex Recommended Internation al Code of Practice  - General Principles of Food 89 
Hygiene (CAC/RCP 1 -1969, Rev 4:2003) , FDA Revised Guidelines on Current Good 90 
Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food 91 
(Department of Health Administrative Order No. 153 S.  2004)  or its latest issuance and 92 
Coconut sap sugar – grading and classification (PNS/BAFPS 76:2010).  93 
 94 
2.3 Definitions  95 
 96 
coconut sap sugar  97 
a sweetener in solid form derived from boiling of pure fresh coconut sap  98 
  99  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
4 
 coconut sap  100 
also called “toddy”, is the sweet translucent liquid oozing out from the tapped unopened 101 
inflorescence of the coconut palm  102 
 103 
collection cycle  104 
starts from mounting of the collection vessel to the inflorescence until harvest of the 105 
sap, not exceeding five (5) hours  106 
control measure1 107 
any action  and activity that can be used to prevent or eliminate a food safety hazard or 108 
reduce it to an acceptable level  109 
 110 
cleaning  111 
removal of food residues, dirt, grease or other objectionable material  112 
 113 
disinfection  114 
the reduction, without adversely affecting the food, by means of hygienically 115 
satisfactory chemical agents and/or physical methods, of the number of 116 
microorganisms to a level that will not lead to harmful contamination of foods  117 
 118 
minimize  119 
to reduce the likelihood of occurrence or the consequence of an unavoidable situation 120 
such as microbial growth  121 
 122 
potable water  123 
water fit for human consumption. Standards of potability should be no less than those 124 
contained in the latest edition of the “International Standards for Drinking Water”, 125 
World Health Organizati on 126 
 127 
primary production  128 
production, rearing or growing of primary products including harvesting  129 
 130 
processing  131 
any action that substantially alters the initial raw materials or product or ingredients 132 
including, but not limited to heating and a combination of processes intended to 133 
produce food  134 
 135 
 136 
                                                           
1 For the purpose of this Code, a cont rol measure encompasses any ac tion or activity used to eliminate hazard or  reduce it to an 
acceptable level. In addition the term refers to any action or activity taken to reduce the likelihood of the occurrence of a  hazard in 
coconut sap and coconut sap syrup. Thus, control measures include both process controls such as heating , cooling, etc., as well as 
other activities such as general hygiene and pest control programmes, etc.  
  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
5 
 SECTION 3 - PRIMARY PRODUCTION  137 
 138 
These principles and guidelines supplement those contained in Section 3 of the Codex 139 
Recommended International Code of Practice  - General Principles of Food Hygiene 140 
(CAC/RCP 1 -1969, Rev 4:2003) , FDA Revised Guidelines on Current Good Manufacturing 141 
Practice in Manufacturing, Packing, Repacking, or Holding Food (Department of Health 142 
Administrative Order No. 153 S. 2004)  or its latest issuance and Coconut sap sugar – 143 
grading and classificati on (PNS/ BAFPS 76:2010) . 144 
 145 
PRINCIPLES APPLYING TO THE PRIMARY PRODUCTION OF COCONUT  SAP  146 
 147 
Coconut sap sugar  should not contain any contaminant at a level that compromises the 148 
appropriate level of public health protection, when presented to the consumer.  The 149 
influence of primary production activities on the safety of coconut sap , potential 150 
microbiological contamination from all sources should be minimized to the greatest 151 
extent practicable. Microbiological hazards can be introduced from the farm 152 
environme nt and farming practices,  thus, relevant provisions of Good Agricultural 153 
Practices (GAP) should be followed to ensure food safety and prevent inappropriate 154 
practices that may lead to unacceptable levels of contamination during primary 155 
production . 156 
 157 
3.1 Envi ronmental Hygiene  158 
 159 
Coconut sap should be protected from contamination brought by human  and animal  160 
influences : domestic, industrial and agricultural wastes that may be present at levels 161 
likely to be come a  health hazard. Adequat e and appropriate  precautions should be 162 
taken to ensure that these wastes are not used and are disposed of in a manner that will 163 
not contaminate the coconut sap .   164 
 165 
To prevent possible ecological imbalance, growers should use biological controls that 166 
are authorized for the  cultivation of coconut tree and should be used in accordance with 167 
the approved instructions for the intended purpose/s and in compliance with the 168 
regular rules and recommendations of Fertilizer and Pesticide Authority (FPA).  169 
 170 
Control measures involving tr eatment with chemical, physical or biological agents 171 
should only be undertaken as necessary and with a thorough understanding of the 172 
potential hazards to health . 173 
  174  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
6 
 3.2 Hygienic production of coconut sap  175 
 176 
3.2.1 Harvesting techniques  177 
 178 
Harvesting operations  and methods should be conducted with consideration on the 179 
possible sources of contamination. Harvesting tools, implements and equipment that 180 
have direct contact with the sap should be cleaned and disinfected regularly.  181 
 182 
Equipment, containers or any other c ollecting vessels used for harvesting should be 183 
made from non -toxic materials.  They should be designed and constructed  in such a way  184 
that they can be cleaned, disinfected and maintained to avoid contamination.   They 185 
should be kept sanitary through regular  cleaning .  Generally, polyethylene terep hthalate 186 
(PET) plastic is used as vessel to collect the dripping sap. Cleaning may be done through 187 
rinsing with soap and water to remove coconut sap left in the vessel  that may trigger 188 
the fermentation process. Containers previously used for toxic materials shall not be 189 
used for holding the coconut sap.   190 
 191 
In sap collection, it is recommended to select bearing trees with healthy unopened 192 
inflorescence . Interval of collection of co conut sap or toddy is generally every five (5) 193 
hours to prevent fermentation and maintain pH not lower than six (6) .  Coconut sap 194 
gathered must be evaluated for the following: pH (≥6), and clarity (translucent to clear). 195 
Determining the pH and clarity is important to detect the degree of fermentation of the 196 
sap. The  harvested sap  should be processed right after collection.  This is to avoid the 197 
start of the fermentation process.  Once fermentation begins , the coconut sap will not 198 
form any sugar granules.   199 
 200 
3.2.2 Transportation of raw material  201 
 202 
Conveyances for transporting the harvested coconut sap  should be made of such 203 
material and construction that will permit easy and thorough cleaning.  Facilities should 204 
be clean and maintained clean and when necessary disinfected so as not to constitute a 205 
source of contamination to the coconut sap.  All handling procedures should prevent the 206 
coconut sap from being contaminated. Care should be taken to prevent fermentation 207 
and to protect against contamination.  208 
 209 
3.2.3 Rem oval  of unfit raw material.  210 
 211 
Fermented coconut sap , which is not suitable for coconut sap sugar production  should 212 
be segregated during harvesting and processing to avoid contamination of raw material 213 
or other food materials.  Those that are unfit  can be further processed into coconut sap 214  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
7 
 syrup, vinegar or lambanog.  Proper disposal of the unfit raw material should be strictly 215 
followed to prevent possible mixing with the sap  for sugar production.  216 
 217 
SECTION 4 – PRIMARY PROCESSING  218 
 219 
4.1 Preparation and processing  220 
 221 
4.1.1  Conversion  of sap into  syrup  222 
 223 
The production of coconut sap sugar  is highly depende nt on critical parameters such as 224 
pH, temperature, and level of microbial activity of natural yeast present in the sap. 225 
Coconut sap shoul d be strained prior to boiling to remove unnecessary materials.  The 226 
pH level of the sap  should not be lower than six (6) otherwise , fermentation may occur.  227 
 228 
Boiling is usually done at around  115°C for three (3) to four (4) hours depending on the 229 
volume to remove the water content of the sap. When the liquid is already boiling, scum  230 
or foam  will be produced and should  be removed to avoid the formation of dark 231 
residues on the final product. Constant and vigorous stirring of the boiling sap will 232 
hasten the conversion of  the sap  into syrup form.  233 
  234 
4.1.2  Conversion  of syrup into   granulated  sugar  235 
 236 
The transfer of the syrup to a smaller cooking vessel under low  heat source  with 237 
continuous stirring  should be done  to allow  cooling  and prevent burning.  Stirring 238 
allows air to enter into the sticky syrup which will cause the gradual cooling of the 239 
mixture resulting to granulation .  240 
 241 
4.1.3  Sieving and drying of coconut sap sugar  242 
 243 
Granules may be reduced in particle size using a food grade stainless steel s ieve or 244 
similar material, to produce uniform granules. . The granules should be allowed to dry in 245 
a clean, dry and enclosed room for at least one (1) hour to reduce the moisture  content 246 
to about 4%.  247 
 248 
4.2 General hygienic practice  249 
 250 
4.2.1  Control of pest and other contaminants  251 
 252 
Pests should be controlled in a way that does not  contribute to the contamination of the 253 
raw material s, finished product  or the processing area with chemical residues . Likewise, 254  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
8 
 precautions should be taken to protect the product from microbiological  and physical  255 
contaminants  as well as  other objectionable substances.  256 
 257 
4.2.2  Packaging  258 
 259 
Care should be taken to ensure that coconut sap sugar is not contaminated. It should not 260 
be manually handled. Mechanical devices, containers, scoops or other implements 261 
constructed of impervious materials should be used to prevent contamination. Such 262 
implements should be washed and disinfected before and after use.  263 
 264 
Packaging materials should be handled in a sanitary manner  and stored in a clean, dry 265 
plac e. Packaging materials shall be food grade and suitable for intended use. Packaging 266 
activities should be done in a separate room under conditions that preclude the 267 
introduction of contamination into the product. All workers and food handlers should 268 
follow practices indicated in the  Codex Recommended International Code of Practice - 269 
General Principles of Food Hygi ene (CAC/RCP 1 -1969, Rev 4:2003) and the  FDA Revised 270 
Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, 271 
Repacking, or Holding Food (Department of Health Administrative Order No. 153 S. 2004)   272 
to avoid contamination.  273 
 274 
4.2.3  Handling, storage and transport  275 
 276 
The finished product should be stored and transported in a clean, cool and dry place  to 277 
prevent infestation and contamination with or development of pathogenic 278 
microorganisms . Transport of products at ambient temperature will  protect the product 279 
against deterioration. Exposure to high heat or extreme conditions should be avoided.  280 
 281 
4.2.4  Equipment and utensils  282 
 283 
All food contact surfaces should be smooth; free from pits, crevices and loose scale; non - 284 
toxic; resistant to corrosion and capable of withstanding repeated expos ure to normal 285 
cleaning and disinfection; and non -absorbent unless the nature of a particular and 286 
otherwise acceptable process renders the use of a surface, such as wood, necessary.  287 
 288 
All equipment in boiling and packing sections coming into direct contact with coconut 289 
sap should be made of a food grade material  such as stainless steel  and should be 290 
cleaned and sanitized before and after use. There should be regular cleaning schedule 291 
for all equipment and food contact ma terials used during processing.  292 
  293  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
9 
 4.3 Documentation and record keeping  294 
 295 
With respect to food safety, records should be kept where necessary , on: 296 
 Use of chemicals;  297 
 Date and time of harvest of coconut sap;  298 
 Volume and condition (pH and clarity) of harvested sap;  299 
 Date and time of processing;  300 
 Time -temperature of boiling;  301 
 Volume of production , and ; 302 
 Date processed/manufactured.  303 
 304 
SECTION 5 - ESTABLISHMENT: DESIGN AND FACILITIES  305 
 306 
5.1 Plant Construction and Layout  307 
 308 
5.1.1 Location, size and sanitary design  309 
 310 
The buildings and surrounding area:  311 
 should be located in a  flood -free area and of considerable distance from possible 312 
source of contamination ; 313 
 should be kept reasonably free  from  objectionable odours, smoke, dust, or other 314 
contamination;  315 
 should be of sufficient size for the purpose intended without crowding of 316 
equipment or personnel;  317 
 should be of sound construction and kept in good repair;  318 
 should be  construct ed as to protect agai nst the entrance and harbour ing of 319 
insects, birds or vermin and environmental contaminants such as dust  and 320 
smoke;  321 
 should be  designed as to permit easy and adequate cleaning;  and 322 
 should be designed as to provide separation, by partition, location or other  323 
effective means  between operations , which may cause cross contamination.  324 
 Floors where appropriate, should be of water -proof, non -absorbent, washable, 325 
and non -slip material, without crevices, and should be easy to clean and 326 
disinfect. Floors should slope s ufficiently for liquids to drain to trapped outlets.  327 
 Walls and ceiling should be so designed, constructed and finished as to prevent 328 
the accumulation of dirt and minimize condensation, mold development and 329 
flaking and should be easy to clean.  330 
 Doors should be self -closing and close -fitting.  331 
  332  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
10 
  333 
5.1.2 Sanitary facilities and control  334 
 335 
 The water supply should be of potable quality.  336 
 Disposal of waste should be effected in such a manner as to  prevent 337 
contamination  of potable water supplies.  338 
 Premises should be well lit and ventilated. Good ventilation is important to 339 
prevent mould growth .  340 
 Adequate lighting should be provided throughout the establishment. Shatter - 341 
proof light bulbs, fixtures, skylights and the like suspended over food in any step 342 
of preparation should be provided or otherwise, there shall be protection against 343 
food contamination in case of glass breakage.  344 
 Toilet rooms should be well lit and ventilated and should not open directly into a 345 
food process ing area . They should be kept in a sanitary condition at all times. 346 
There should be hand washing facilities in the toilet area with signage requiring 347 
personnel to wash their hands  properly .  348 
 Hand washing facilities should be provided in all processing area s.  349 
. 350 
SECTION 6 - CONTROL OF OPERATION  351 
 352 
Thes e principles and guidelines are supplemental to those contained in Section 5 of the 353 
Codex Recommended International Code of Practice -General Principles of Food Hygiene 354 
(CAC/RCP 1 -1969, Rev 4:2003) including the Annex on Hazard Analy sis and Critical 355 
Control Point (HACCP) System and  Guidelines for its Application.  356 
 357 
6.1 Key aspects of hygiene control systems  358 
 359 
6.1.1 Temperature and time controls  360 
 361 
Coconut sap should  be processed within five (5) hours of collection cycle. Coconut  sap 362 
sugar  should be stored at room temperature such that growth of microbiological  food 363 
safety hazard s will be minimized and the product suitability will not be adversely 364 
affected  and within the declared shelf life . The combination of control measures should 365 
effectively eliminate the risk  hazards in the raw material and the final product.  366 
 367 
6.1.2 Management of products within the plant  368 
 369 
The principle of “first in, first out”  (FIFO)  should apply . The flow of product within the 370 
equipment and through the processing facility should maintain a forward progression 371 
from the receipt of coconut sap or toddy  to packaging of coconut sap sugar  so as to 372 
avoid cross contamination.   373  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
11 
  374 
SECTION 7 - PERSONAL HYGIENE  375 
 376 
All workers and food handlers should act in accordance with the Recommended 377 
International Code of Practice – General Principles of Food Hygiene ( CAC/RCP 1 -1969, Rev 378 
4:2003 ) and the FDA Revised Guidelines on Current Good Manufacturing Practice in 379 
Manufacturing, Packing, Repacking, or Holding Food (Department of Health 380 
Administrative Order No. 153 S. 2004)  or its latest issuance to maintain an appropriate 381 
degree of personal cleanliness; and operate in an appropriate manner.   382 
 383 
All workers with direct contact with the food, food contact surfaces, and food packaging 384 
materials shall strictly conform to hygienic practices while on duty to protect against 385 
contamination of the product. There shall be established documented  procedures and 386 
work instructions made known to all workers for maintaining cleanliness and following 387 
hygiene  388 
ic practices.  389 
 390 
SECTION 8 - END PRODUCT SPECIFICATION  391 
 392 
Coconut sap sugar  should be clean, sound, wholesome product of the coconut sap 393 
obtained from the inflorescence of coconuts.  To the extent possible in good 394 
manufacturing practice the product should be free from extraneous matter.  395 
 396 
The product should not contain pathogenic microorganisms such as Salmonellae  and E. 397 
coli and should conform to the microbio logical characteristics specified in Philippine 398 
National Standard for Coconut Sap Sugar – grading and classification (PNS/BAFPS 76 - 399 
2010  rev. 2011 ). 400 
 401 
SECTION 9 - PRODUCT INFORMATION AND CONSUMER AWARENESS  402 
  403 
9.1 Labeling  404 
 405 
Coconut sap sugar  should be labeled in accordance with the Current FDA labeling 406 
requirements for Pre -packaged Food Products  (Department of Health Administrative 407 
Order No. 2014 -0030) or its latest issuance . Labels must be printed legibly in accordance 408 
to the FDA labeling guidelines in order t o assure their adherence to the product during 409 
storage and distribution.   410 
  411  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
12 
 TECHNICAL WORKING GROUP (TWG) FOR THE DEVELOPMENT OF THE 412 
PHILIPPINE NATIONAL STANDARD (PNS) CODE OF HYGIENIC PRACTICE (COHP) 413 
FOR COCONUT SAP SUGAR  414 
 415 
Chairperson:   
Ms. Karen Kristine A. Roscom  
OIC Executive Director  
Bureau of Agriculture and Fisheries Standards (BAFS)  
  
Members:   
Ms. Josephine Nieva  Philippine Coconut Authority (PCA)  
 
Ms. Fria Lauren Jadulang  Philippine Coconut Authority (PCA)  
 
Ms. Joanna Mari Freo  Philippine Coconut Authority (PCA)  
 
Ms. Teresita Palomares  Industrial Technology Development 
Institute (ITDI)  
 
Ms. Una Grace Dollete  Industrial Technology Development 
Institute (ITDI)  
 
Ms. Maria Theresa Cerbolles  Food and Drug Administration (FDA)  
 
M. Vermelyn Evangelista  United Coconut Association of the 
Philippines (UCAP)  
 
Ms. Yvonne Agustin  United Coconut Association of the 
Philippines (UCAP)  
 
  
BAFS Secretariat:   
Ms. Mary Grace R. Mandigma / Ms. Lara V. Navarro  
Ms. Katrina L. Maminta / Ms. Farlash D. Pancho  
 416 
417  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
13 
  REFERENCES:  418 
 419 
Baguio, R & Mangay -ay C . 2009. Coco sap sugar processing. Zamboanga City: Western 420 
Mindanao State University.  421 
 422 
Bureau of Agriculture and Fisheries Product Standards  (BAFP) . Philippine National 423 
Standard (PNS):  Coconut sap sugar – grading and classification (PNS/BAFPS 76:2010).  424 
 425 
Bureau of Agriculture and Fisheries  Product  Standards  (BAFPS) . Philippine National 426 
Standard (PNS):  Code of Good Agricultural Practices for Vegetable Farming (PNS/BAFPS 427 
49:2011).  428 
 429 
Codex A limentarius Commission  (CAC) . Code of hygienic prac tice for milk and milk 430 
products (CAC/RCP 57 -2004).  431 
 432 
Codex Alimentarius Commission  (CAC) . Code of hygienic practice for low and acidified 433 
low a cid canned foods (CAC/RCP 23 -1979).  434 
 435 
Codex Alimentarius Commission (CAC). Recommended International Code of Practice – General 436 
Principles of Food Hygiene (CAC/RCP 1 -1969, Rev. 4, 2003).  437 
Department of Health Food and Drug Administration (DOH -FDA). 2004. Revised 438 
guidelines on current good manu facturing practice in manufacturing, packing, 439 
repacking, or holding food (DOH Administrative Order No. 153 Series 2004).  440 
 441 
Department of Health Food and Drug Administration (DOH -FDA). 2014. Revised rules 442 
and regulations governing the labeling of prepackaged  food products further amending 443 
certain provisions of Administrative Order No. 88 -B series 1984 or the “Rules and 444 
Regulations Governing the Labeling of Prepackaged Food Products Distributed in the 445 
Philippines,” and for other purposes (DOH Administrative Or der No. 2014 -0030).  446 
 447 
Food and Agriculture Organization (FAO). 1999. Coconut: Postharvest operations.  448 
 449 
Philippine Council for Agriculture, Aquatic and Natural Resources Research  and 450 
Development  (PCAARRD) . 2010.  Profitability analysis:  Coconut sap sugar production 451 
module | Profitability Analysis No. 12/2010.   452 
 453 
Philippine Council for Agriculture, Aquatic and Natural Resources Research and 454 
Development  (PCAARRD) . 2013. Compendium of commercially -viable coconut 455 
technologies.  456 
 457  
FINAL DRAFT  
PHILIPPINE NATIONAL STANDARD  PNS/BAF S ___:2015  
Draft Code of Hygienic Practice for Coconut Sap Sugar  
 
14 
 Philippine Statistics Authority  (PAS) . 2014. Major crops statistics of the Philippines 458 
2009 -2013.  459 
http://www.pca.da.gov.ph/coconutrde/images/cfs16.pdf  460 
 461 
http://www.coconutresearchcenter.org/TPTrinidad_FNRI.pdf  462