To attain commercial production, could anyone suggest how to mechanized this present labour-intensive process?

In Rural Philippines, Coco Sugar is said to be processed by continuous manual-steering while boiling (about 115 degree centigrade for 30") freshly-harvested liquid Coconut Sap-Toddy cooked in a wide-rim shallow Frying-Vat - purposely to evaporate its Water Content. The brown powder Residue (now referred to as the Coco Sugar) is thereafter allowed to cool down before packing. Compared to other Sweeteners in the market, Coco Sugar is said to be recommendable for Diabetics.