Indonesia: Indoor drying for coconut sugar in demand

As the demand for coconut sugar with longer shelf life increases, the majority of manufacturers in Indonesia have begun their shift to indoor drying methods using heaters and ovens. In comparison to the traditional method of sun-drying, oven-drying could ensure the coconut sugar is protected from exposure to the natural environment, and this method also allows the manufacturers to control the desired temperature to limit the water content in the product. As a result, oven-drying can extend the shelflife of coconut sugar to 24 months, as opposed to sun-drying which can only preserve the product for 12 months.