The process of transmitting local wisdom in the production of coconut sugar for Thai cooking

Abstract

Thai cuisine reflects the culture and way of life of Thai people through the use of local ingredients and traditional cooking methods passed down through generations. This gives Thai food its unique taste and artistic presentation, with a delicate balance of flavors of sour, salty, and sweet. The coconut sugar was used to enhance sweetness from natural sources, adding to Thai food’s distinctive flavor and charm. In an in-depth interview with Preecha Jiabyoo, a community leader at Ban Lom Thuan, Ban Prok Subdistrict, Mueang District, Samut Songkhram in traditional coconut sugar production, he explained the process used to preserve local wisdom. It begins with collecting fresh coconut sugar from the coconut inflorescence. The fresh coconut sugar was then filtered through a fine cloth to remove impurities, such as dust and insects. After filtering, the fresh coconut sugar was poured into a large, open pan, where it is simmered until it becomes concentrated coconut sugar. During the boiling process, foam sometimes overflows from the pan. To prevent this, a vessel called a "gong" was used to control overflow. Once boiled to the right consistency, the coconut sugar was stirred to solidify and packaged in various forms, such as large blocks, small lumps, powdered sugar, or syrup, which can be used in many Thai dishes and desserts. Factors affecting the quality of coconut sugar include the coconut variety, environmental conditions, soil and climate, harvest season, and fresh coconut sugar collection techniques. Coconut sugar was an essential ingredient in Thai cuisine, enhancing dishes with natural sweetness and a unique aroma, making Thai food even more harmonious and distinctive in flavor.