Palm Sugar Research Articles

EFFECTS OF CONSUMERS’ SENSORY ATTRIBUTES ON THEIR WILLINGNESS TO PAY AND THE OPTIMUM PRICE FOR ICED COFFEE DRINKS

The growing competition among coffee shops demands effective strategies, including the development of optimal pricing. An optimal pricing strategy must account for both changes in coffee ingredients and consumers' willingness to pay (WTP). This study investigated the factors influencing consumers' WTP and determined optimal prices through sensory evaluations of iced coffee. This study explored how demographic factors and sensory characteristics affect consumer WTP. This study involved direct consumer tastings, where participants provided subjective ratings of iced coffee and indicated their WTP. The coffee samples included variations in milk (white and black coffee) and sugar content (granulated sugar, palm sugar, and no sugar). To measure WTP, the Becker-DeGroot-Marschak (BDM) mechanism was employed, while a demand function was used to determine the optimal price. Stepwise backward logistic regression further analyzed the factors affecting WTP. The factors influencing willingness to pay were further analyzed using stepwise backward logistic regression. The findings reveal that optimal pricing varies, with iced coffee that includes both granulated sugar and milk commanding the highest WTP. Consumer WTP is significantly influenced by factors such as gender, frequency of coffee consumption, and individual taste preferences. There was a marked difference in WTP based on the amount of milk and sugar added, with coffee variations containing both granulated sugar and milk achieving the highest WTP. These results can serve as a valuable reference for coffee shops, helping them to determine the ideal product composition and pricing strategies to maximize revenue.

Evaluation of clarification process of Indonesia’s sweet sorghum juice by ultrafiltration membrane and the physicochemical and sensorial properties of the sugar product

The juice derived from Sorghum bicolor L. exhibits a notable sugar content, rendering it a promising candidate for use as a sweetening agent. The presence of impurities in sorghum juice encompasses several substances such as non-sugar molecules, non-fermentable reducing agents, starch, and minerals like salt, magnesium, and calcium. The objective of this study was to investigate the impact of ultrafiltration (UF) membranes on the physicochemical properties of sorghum juice and sugar granules, as well as to identify customer preferences for these products. The study consisted of three primary phases. The first phase involved investigating the impact of 0–3 cycles of UF treatment on the physicochemical properties of the sorghum juice. The second stage involved comparing the characteristics of sugar granules obtained through UF and non-ultrafiltration (non-UF) methods. The third one focused on examining the preference of sorghum sugar granules in their natural state and as a sweetener for steeped black tea. A 5% significance level was employed in this work to conduct multivariate methodology of variance and the Friedman nonparametric test. The findings of the study indicate that the use of UF treatment has a simultaneous impact on the turbidity and color of sorghum juice. Non-UF sorghum sugar granules exhibit a superior aroma in comparison to UF granules while maintaining identical color, taste, and texture. Consumers exhibited a preference for steeped black tea sweetened with palm sugar, followed by rock sugar, granulated sugar, UF sorghum sugar granules, and non-UF.

Development of FTIR-ATR spectra and PLS regression combination model for discrimination of pure and adulterated acacia honey

A Fourier Transform Infrared Spectroscopy and attenuated total reflectance (FTIR-ATR)-based chemometric model was evaluated for the rapid identification and estimation of adulterants in honey. Two types of honey, bee honey and stingless bee honey, were adulterated with acid adulterants (acetic acid, citric acid, and tamarind extract) at different concentrations of 1%, 3%, 5%, and 7% and sugar adulterants (liquid corn syrup, cane sugar, palm sugar, and inverted sugar) at different concentrations of 1%, 2%, and 3%. The physicochemical properties (Brix, moisture content, pH, and free acidity) and sugar contents (glucose, fructose, and sucrose) of each type of honey and their adulterated samples were determined before FTIR analysis. For all the samples, FTIR spectra were acquired in the mid-infrared range (400-3600 cm−1) and the spectra obtained were subjected to partial least squares (PLS) analysis to develop the model for the determination of adulterants in honey samples. The PLS model produced high coefficient of determination (R2) for bee honey adulterated with acetic acid (0.95), citric acid (0.98), tamarind extract (0.97), and stingless bee honey adulterated with liquid corn syrup (0.99), inverted sugar (0.91), cane sugar (0.86), and palm sugar (0.77). A recognition model was developed for mixture detection and verified through the physicochemical analysis. The combination of FTIR-ATR spectra and the PLS regression model can be a fast, reliable, nondestructive method to detect honey adulteration.

Utilization of liquid multi-microbe probiotics supplemented urea red palm sugar block as a potential improving balance of microorganisms in digestive tract for cattle economical production

Probiotics are live microbial feed supplements, providing beneficial effects on the host animal by improving balance of microorganisms in digestive tract. This study aims to examine the benefits of liquid multi-microbe probiotic supplementation on nutrient digestibility and economical production of beef cattle. The treatments were including ration control using fresh forage of King grass (Pennisetum purpureum) + 350 g of URPS-Block without liquid probiotic supplement (T0), fresh forage of King grass (Pennisetum purpureum) + 350 g of URPS-Block + liquid probiotic supplement of 2.0 cc/liter fresh water (T1), fresh forage of King grass (Pennisetum purpureum) + 350 g of URPS-Block + liquid probiotic supplement of 4.0 cc/liter fresh water (T2) and fresh forage of King grass (Pennisetum purpureum) + 350 g of URPS-Block + liquid probiotic supplement of 6.0 cc/liter fresh water (T3). Experimental design applied the Randomized Block Design involving 24 male cattle, divided into six groups of animal ages and four liquid multi-microbe probiotic doses. Parameters were feed dried matter consumption (DMC), average daily gain (ADG), feed conversion and income over feed costs (IOFC). The data were analyzed by variance analysis continued by Duncan test. Results showed that liquid multi-microbe probiotics supplementation of 2.0 to 6.0 cc/liter fresh water and URPS-Block of 350 g/day added into forages increased significantly (P<0.05) production of cattle indicated by significant higher ADG of 510 to 570 g (P<0.05) compared with those of control ration producing ADG of 380 g. The increase of animal production was supported linearly by the increasing drinking water consumption supplemented with liquid probiotic levels of 2.0 to 6.0 cc/liter fresh water of animals. Cattle supplemented with liquid probiotic of 2.0 to 6.0 cc/liter fresh water/animal/day also produced higher IOFC, equivalent with increases of 55.67 to 80.87 percents IOFC compared with the animals fed the control ration without liquid probiotics.

Pengembangan Makanan Tradisional Apem Kesesi Menggunakan Metode Quality Function Deployment (QFD) dan Konsep Green Product Sebagai Upaya Meningkatkan Kualitas Produk

Apem kesesi is a traditional wet cake food in Pekalongan district. Apem kesesi cake has the problem of not being long-lasting, the packaging and appearance of the product is less attractive, less hygienic, impractical and the taste is not suitable for the younger generation. Therefore, it is necessary to develop apem kesesi products according to needs to improve product quality. Apem kesesi product development uses the quality faction deployment (QFD) method and the green product concept. Based on survey results, consumers want apem kesesi products that are hygienic, practical, unique, have attractive packaging and are durable. The main ingredient for making apem cake is rice flour. Add tapioca flour to give the apem cake a chewy texture, palm sugar to produce a distinctive taste and aroma, then vanilla to strengthen the taste, and sodium benzoate as a preservative. The product packaging design consists of primary packaging and secondary packaging. Based on validation tests and different tests, the results showed that the product design developed met consumer needs and was better than existing products.

A Hybrid Model for Palm Sugar Type Classification: Advancing Image-Based Analysis for Industry Applications

A Hybrid Model for Palm Sugar Type Classification: Advancing Image-Based Analysis for Industry Applications

Eksplorasi Rasa Baru Melalui Inovasi Isian Choux Kolak Pisang untuk Meningkatkan Daya Tarik Menu

Choux craquelin is a variation of choux pastry characterized by a layer of dough on top, commonly referred to as craquelin, which becomes crunchy after baking. The primary ingredient used is wheat flour. The filling for choux typically consists of a cooled custard or cream, usually flavored with vanilla or fruit slices. In this instance, the author attempts to create a new flavor innovation for the choux au craquelin filling using kolak pisang. Kolak pisang is a sweet dish made with coconut milk and brown sugar, accompanied by the fragrant aroma of bananas, and is commonly enjoyed during certain occasions, such as Ramadan. The aim of this research is to determine the standard recipe, the level of preference for the product, and a business analysis. This study employs a research and development approach, and data collection was conducted through organoleptic testing with five expert panelists. The findings indicate that the appropriate standard recipe consists of the following: choux: 200g eggs, 120g water, 120g UHT milk, 100g margarine, 2g salt, and 150g wheat flour; craquelin: 100g butter, 100g wheat flour, and 90g granulated sugar; kolak pisang cream: 250g whipped cream, 7 pieces of jackfruit bananas, 200g palm sugar, 3 pandan leaves, 1g salt, 100g instant coconut milk, and 200g palm sugar. The business analysis revealed a food cost of Rp. 2,870 per piece, with a selling price of Rp. 8,000. The break-even point is reached by selling 442 pieces. To achieve a target profit of Rp. 3,000,000 per month, the author must sell 1,451 pieces per month. This research hopes to contribute to innovative developments in kolak pisang-based products.

Consumer Perception of Palm Sugar Products in Rokan Hulu District, Indonesia: A Prospective Analysis Approach

The demand for palm sugar has been consistently increasing each year, particularly due to the growing public awareness of health benefits. Palm sugar is considered a safer sweetener option due to its low glycemic index and absence of side effects. The primary objective of this research is to analyze consumer perceptions regarding the attributes of palm sugar. This analysis is crucial in assessing consumer satisfaction and loyalty toward palm sugar consumption. Consequently, the findings will contribute to enhancing the marketing mix strategies for palm sugar. The survey method was employed to conduct this research, with a sample size of 30 consumer respondents selected through random sampling. Additionally, an opinion poll was conducted with key individuals to gather insights on the development of palm sugar products. The collected data were then analyzed using a prospective analysis approach. The research results indicate that specific attributes significantly influence consumer perceptions when purchasing palm sugar. Consumer perceptions in purchasing palm sugar are based on details of the marketing mix attributes which are the determining attributes, namely: taste, quality, palm sugar color, texture, popularity of craftsmen, and price. The marketing development implications of this research are improvements to three attribute components, namely raw material composition information, product standards, hygiene, partnerships, and technology. This serves as a consideration for craftsmen to improve consumer perceptions of palm sugar. Keywords: marketing of palm sugar, perception, prospective

Characterization of Robusta Coffee Powder with Addition of Palm Sugar and Vanilla Powder to Improve The Quality of Robusta Coffee (Coffea canephora Pierre)

Bondowoso Robusta Coffee is a type of Robusta coffee that has a distinctive taste and high quality. The distinctive taste and high quality are obtained from the results of harvest management and post-harvest processing in accordance with Standard Operating Procedures (SOP). This research will be carried out by testing the characteristics of Robusta ground coffee with a mixture of palm sugar and vanilla flavoring to improve the quality of Robusta ground coffee. This was done by knowing the physicochemical and organoleptic properties of the mixed Robusta ground coffee. The aim of this research is to determine the interaction between roasting level and the composition of palm sugar and vanilla powder on the physiochemical and organoleptic properties of 3 in 1 Robusta Coffee. This research uses an experimental plan arranged factorially with the basic pattern of a Completely Randomized Design (CRD) with 4 replications. This design has two factors, the first factor is the roasting level and the second is the mixture composition. The results of this research show (1) The interaction of Roasting Level and Mixture (palm sugar and vanilla powder) has no significant effect on all observed variables such as water content, Brix content, pH value, and powder bulk density. (2) The effect of the main level of roasting has a very significant effect on the observed variables of rainfall density and an insignificant effect on the variables of air content, Brix content and pH value. (3) The effect of the main mixture has a very significant effect on the observed variables of air content, Brix content and powder bulk density and has no significant effect on the variable pH value.

Physical properties of sugarcane (Saccharum officinarum) and tithonia (Tithonia diversifolia) shoot-based wafers with different adhesive types

Wafers (wafer-feed) are an effective processing technology and are expected to maintain the continuous availability of animal feed during the dry season. The purpose of this study was to determine the best type of adhesive on the physical quality of sugarcane tops and Tithonia based wafers. This study used the Split Split Plot Design (SSPD). The main plot as factor A was the type of adhesive, consisting of: Tapioca flour (A1), Pathi flour (A2), Gaplek flour (A3), Kariginan flour (A4), palm sugar (A5). The subplots as Factor B are temperature which consists of: 100oC (B1), 110oC (B2), and 120oC (B3), while the subplots as factor C are oven time consisting of: 10 minutes (C1), 15 minutes (C2), and 20 minutes (C3). The forage used was tabu pulp (Saccharum officinarum) and Tithonia (Tithonia diversifolia) in the ratio of 60:40. The best adhesive in making sugarcane tops and Tithonia based wafers is tapioca flour with a temperature of 120oC for 20 minutes, with physical properties such as colour, aroma, and excellent texture with a range (3.73, 3.70, and 3.63), density with a value of 5.68 g/cm3, and water binding capacity with a value of 104.22%. From the research it can be concluded that there are interactions on the physical properties of wafers (colour, aroma, and smell), density and water binding capacity.

Pelatihan pembuatan minuman probiotik fermentasi dari limbah kulit nanas (Ananas comosus L.) di Desa Seruawan

Pineapple skin is an ingredient that can be processed into a probiotic drink. The biggest component of pineapple peel waste besides water is carbohydrates. Pineapple skin can be a good substrate as a source of microbial growth. Pineapple skin can reach 47% of the total fruit and has a chemical composition of 87.80% water, 8.60% sugar and 1.35% reducing sugar. The potential chemical content of pineapple skin has encouraged many researchers to create fermented prebiotic drink products. The ingredients used in making pineapple peel fermented probiotic drinks include: pineapple fruit, fermented yeast, water, palm sugar, cinnamon and granulated sugar. This community service activity was carried out with the aim of educating the public about how to make pineapple peel prebiotic drinks for household scale. There is a need for training in making fermented prebiotic drinks from pineapple peel in local communities. This training will be carried out for the community in Seruawan village, Seram Island, Maluku.

Characterization of Palmyra palm (Borassus flabellifer Linn.) sap after harvest across different pH ranges for production of palm sugar

The quality of palm sap harvested from the inflorescence of Palmyra palm (Borassus flabellifer Linn.) trees can vary significantly from one container to another, affecting the production of palm sugar. Assessing the pH of the sap is a quick and convenient method for farmers to gauge its quality in Palmyra palm fields. In this study, palm sap collected from various containers was categorized into four groups based on different pH ranges. The objectives were to assess the physical, chemical, and microbiological characteristics of each group and to correlate these characteristics using principal component analysis, as well as to produce palm sugar from each group. The findings revealed that the palm sap with a pH below 5.0 (pHA) exhibited higher levels of reducing sugars, titratable acidity, and total phenolic substances, along with increased lactic acid bacteria (LAB) loads, larger particle sizes, lower contents of total and non-reducing sugar, protein, amino acids, and browning color values compared to sap from other pH ranges (pHB: 5.6–6.5, pHC: 6.9–7.5, and pHD: above 8.0). Principal component analysis indicated similarities between the palm sap groups of pHC and pHD, which were highly correlated with protein and total amino acids, total sugar contents, browning index, and color values of a* and b*. Conversely, pHA was distinct, being highly correlated with reducing sugar and total phenolic contents, titratable acidity, LAB loads, L* value, and particle volume. Meanwhile, pHB showed a high correlation with potassium and calcium contents, % transmission, electrical conductivity, and coliform loads. Crystallization of palm sugar derived from pHA sap was challenging, whereas sugar from the other sap groups readily crystallized. It can be concluded that pH evaluation strongly contributed to parameters of palm sap quality for palm sugar production.

KEMAMPUAN LITERASI BAHASA INDONESIA PELAKU UMKM PRODUK LOKAL BADUI PADA TOKO ONLINE DAN E-COMMERCE TOKOPEDIA

The indigenous Badui community is known for its strict customs; among other things, prohibitions on schools and the use of technology in daily life so it is not surprising that the majority of Badui people cannot write, especially the Badui Dalam indigenous community and the older generation of the Badui Luar community. As time goes by, the Badui Luar indigenous people are starting to openup using technology in the form of cell phones and the internet. The use of cell phones and the internet among the Badui Luar indigenous community is not only for communication, but also for trading. Initially, the use of social media by the Badui indigenous community was Facebook and Instagram for trading. In the last year, some of them have started using e-commerce. The use of social media indirectly becomes a learning medium for the indigenous Badui Luar community to write because like it or not they have to communicate in writing with consumers in the form of chat texts and create product descriptions in the online shops they own. However, due to their limited ability to write and speak Indonesian well, they often experience communication barriers with consumers which ultimately impacts the success of buying and selling transactions. The objectives to be achieved in this research include: (1) knowing the ability of small business owner local Badui to write sentences, (2) knowing the ability of small business owner in understanding sentences or short conversation texts and responding to chats in writing. This research is a development of the research results of Saleh Abas (2006) which states that a person's ability to write is determined by accuracy in using languageelements, organizing discourse in the form of an essay, accuracy in using language, and choosing the words used to write. The method used in this research is descriptive qualitative. The research subjects were local Badui product who already had online shops on Tokopedia e-commerce. The sample obtained by purposive sampling consisted of 10 small business owner who already had an online shop on Tokopedia e-commerce with the status still active. Research data was obtained based on 26 texts describing local Badui products; including woven cloth, koja bags, palm sugar and tutu coffee. This data is to determine sentence structure, diction, punctuation, and creativity in creating sentences. The data analysis technique uses descriptive analysis based on product description text. The results of the research show that 6 out of 10 small business owner who are local Badui products have quite good writing skills, but are not good in terms of grammar, diction, punctuation and creativity in creating sentences. The conclusions from this research show that the Indonesian language literacy skills of small business owner local Badui product are quite good even though they have not received formal education.

Penguatan Ekonomi Masyarakat Desa Melalui Pembuatan Pupuk Kompos Organik di Desa Sudipayung

Sudipayung Village, Ngampel District, Kendal Regency, is an area with a growing agricultural sector, particularly in rice and tobacco production. The need for fertilizers that support agriculture is crucial, while household waste management has become a significant issue. This article discusses training on making organic compost as an effort to improve the community's economy through the management of organic waste. The training, which involves members of the local women's group (PKK), uses a simple decomposition method with ingredients such as shrimp paste and palm sugar as substitutes for EM-4. The resulting compost helps improve soil fertility, reduce dependency on chemical fertilizers, and create a greener and healthier environment. Additionally, this program contributes to reducing the volume of waste sent to the final disposal site (TPA), thus supporting environmental cleanliness. This training provides a double positive impact: increasing community knowledge about recycling waste and offering economic opportunities through the production of organic fertilizers.

A hybrid hue saturation lightness, gray level co-occurrence matrix, and k-nearest neighbour for palm-sugar classification

<span lang="EN-US">In recent years, there has been an increasing demand for high-quality raw materials driven by consumers and the food industry. This study aims to build a model to predict the type of </span><span lang="IN">palm</span><span lang="EN-US"> sugar using a hybrid method of hue</span><span lang="IN">-</span><span lang="EN-US">saturation</span><span lang="IN">-l</span><span lang="EN-US">ightness (HSL), gray level co-occurrence matrix (GLCM), and K-nearest neighbor (KNN). The price of palm sugar is determined based on the type and ingredients used. However, due to the lack of public knowledge in distinguishing the types of </span><span lang="IN">palm</span><span lang="EN-US"> sugar, there is the potential for price manipulation that can harm the community. The accuracy rate of 9</span><span lang="IN">7.6</span><span lang="EN-US">% of the palm sugar type prediction results shows that the model that was built has worked very well. The results have practical implications, such as developing automated systems to classify palm species in specific industries to benefit economics and operational efficiency. Future research directions may explore the integration of advanced machine-learning techniques and real-time image processing for further improving classification performance and scalability in industrial applications</span><span lang="IN">.</span>

Analysis of Income from Palm Sugar Artisans in Makmur Village, Palolo District, Sigi Regency

This research aims to find out how much Palm Sugar Craftsman earn per month in Makmur Village, the research method is the method used in this research is the qualitative descriptive analysis method. By using primary data sources and secondary data. Data analysis in this research uses the income and revenue analysis method. Based on the results of research in Makmur Village the conclusion is that the income or profit results were IDR 1.098.335. From the receipt of IDR 1.710.000 from sales of Palm Sugar for ninenty pieces of Palm Sugar for a month, valued at eighteen thousand rupiah, the total costs of IDR 611.665 was obtained from fixed costs plus variable costs. To get income or profit, use TR-TC or 1.710.000-611.665 so you will get a result of IDR 1.108.335. The results of the R/C Ratio analysis show that the Palm Sugar business in Makmur Village provides profits with an R/C value shows that the Palm Sugar business in Makmur Village, Palolo District is worth running.

Financial Feasibility of Palm Sugar Business in Ogomoli Village, District Galang Tolitoli Regency

Sugar palm (Arenga pinnata) is a type of plant that has been known for a long time because almost all parts of this palm tree can be used and contribute to people's income. Sugar palm as an NTFP product has a very important role in the development of NTFPs in Indonesia can support the economy of rural communities and has a bright market and high demand. This research aims to determine the financial feasibility of the palm sugar business and determine community income from selling palm sugar in Ogomoli Village, Tolitoli Regency, Galang District. The method used in this research is the census method (which is studied in measuring variables), namely, all individuals in the population are enumerated (investigated or interviewed) as respondents. Results of research carried out in Ogomoli Village, Galang District, Tolitoli Regency. Took a sample of 44 people. Based on the research results above, the average income from the palm sugar business in Ogomoli Village, Galang District, Toli-Toli Regency obtained by respondents was equal to. Rp. 19.584.00/ year with an average NPV of Rp. 105.950.39, with a Net B/ C of Rp. 5.33. The IRR value is 11.50% and the payback period (PP) in the palm sugar business is the profit earned or returned in the sixth year.

Non-composted and blended agro-industrial by-products an as alternative soilless substrate affect potted zonal geranium (Pelargonium x hortorum) and murva (Murraya paniculata) production

Due to their hiking prices and import restrictions, peat moss and coco coir are not readily available in many developing countries including Pakistan. Therefore, it is necessary to explore alternative soilless substrates having low cost and comparable physico-chemical properties with peat moss and coco coir for local and global market. For this purpose, indigenous agro-industrial by-products, viz., sesame straw, date palm coir, sugarcane pressmud, sugar beet waste and pine bark were collected, cleaned, crushed (where needed) and blended for physico-chemical analyses. Zonal geranium ‘Pinto White’ and murva (Murraya paniculata Kaneh.) were used to evaluate the efficacy of various combinations of substrates on plant growth and production. Three experiments were conducted with six treatments of each experiment replicated three times. Blending of sesame straw with sugarcane pressmud and pine bark (4:4:2 by volume) yielded best results and marketable plants were produced with tallest height (35.8 cm), canopy diameter (20.8 cm), leaf area (29.2 cm2), leaf total chlorophyll contents (62.1 SPAD) and flowers per plant (5.0 No.) along with shortest production time (103 days). Same results were recorded when murva plants were grown in 4:4:2 blending of sesame straw, sugarcane pressmud and pine bark. Zonal geranium and murva plants did not perform well when sesame straw was blended with date palm coir and sugar beet waste. Blending of sesame straw with sugarcane pressmud and pine bark had low pH (7.0), electrical conductivity (1.37 mS cm-1), bulk density (0.29 g cm-3) while high water retention (34.7 %) as compared to other blended substrates. However, shrinkage of substrates in containers was highest (7.7 %) when sesame straw was blended with sugarcane pressmud and pine bark in 5:3:2 followed by 4:4:2. pH value of all blended substrates decreased at termination except when sesame straw, sugarcane pressmud and pine bark were blended in 4:4:2 and 5:2:3, which was increased from 7.0 to 7.1. Electrical conductivity of all blended substrates was decreased at termination of the experiments. It can be concluded that blending of sesame straw, sugarcane pressmud and pine bark in 4:4:2 (v/v/v) significantly improved physico-chemical characteristics of substrates as well as plant growth and production attributes of zonal geranium and murva. Therefore, this indigenous soilless substrate, which is cheaper and readily available to nurserymen can be used as alternative of peat moss and coco coir for containerized plant production.

Antioxidant activities and mutagenic compounds in coconut and palm sugar from special region of Yogyakarta Indonesia

Antioxidant activities and mutagenic compounds in coconut and palm sugar from special region of Yogyakarta Indonesia

An Analysis of Tamil Nadu Income-Based Consumption Patterns and Consumer Behaviour for Jaggery and Khandsari Sugar: A Review

Purpose and Objectives: Markets such as Coimbatore, Tiruppur and Erode district Cooperative Jaggery Marketing Federation (CTEDCJMF), Selur Farmers Sugarcane Products Market (Farmers jaggery market), Pilikalpalayam and Chitthode jaggery market exclusively for jaggery and khandsari sugar, coconut and palm sugar. Methodology: Snowball sampling method was used for the data collection and also producers, visiting the market also enrolled in the study. Totally 30 producers of each sugar, 60 middlemens and 120 consumers who purchased sugar through the identified marketing channels were interviewed for the study. The data collected were analyzed to determine the cost and returns for three types of sugar. The price spread at various marketing levels, trader concentration ratios, and consumer buying behavior towards alternate forms of sugar were also examined. Principal component analysis was used to identify factors influencing consumer purchases of alternate forms of sugar. Key Findings: The results of the sample respondents showed that sample respondents of jaggery and khandsari sugar producers, majority of the sample respondents were aged between 31-40 years (33.33%) followed by 26.67 percent in the category of 20-30 years, about 23.33 per cent of the sample respondents in the producer category were aged above 50 years, followed by 16.67 per cent aged between 41-50 years. Implications: Hence, the demand for coconut sugar is very low, so promotional efforts should be made to popularize its health benefits among consumers. In the case of jaggery and khandsari sugar, product modification into cube form (similar to white sugar cubes) will increase market preference and acceptability.