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PRODUCT DESCRIPTION
Coconut Sugar is All Purpose 100% Natural Sweetener. It has gorgeous aroma and sweetness of coconut creamy and caramel sweetness, uniform light brown color, clean and good looking. Our coconut sugar is made only of 100% pure coconut sap that freshly harvested through tapping/cutting coconut flower or nectar. Our coconut sugar is processed naturally though evaporation of coconut sap without any kind of anti-fermentation agent, preservatives or any kind of additives.
QUALITY PROCESS
We process our coconut sugar through collection of fresh sap in every 6 hours round the clock, 24 hours a day and 7 days a week. Collected fresh coconut sap is processed immediately to avoid further fermentation. Fresh sap of 6 hours old has almost clear/transparent slight yellowish color where it can produce uniform light brown color and clean good looking coconut sugar. Our coconut sugar is properly dried with only 0.5 – 0.8 water activity and has 2 years shelf life stored in clean dry place at room temperature.
USAGES
Like other sweetener, coconut raw sugar can be used in cooking, baking, coffee, juices, cakes, pastries and confectionery.
HEALTH BENEFITS
Tests conducted by the Food and Nutrition Research Institute and the Dept. of Science and Technology revealed that the glycemic index (GI) of coconut sugar is only 35, much lower than that of cane sugar that is 70. According to Dr. Trinidad P. Trinidad, a scientist at FNRI, GI is the glucose response of an individual from food relative to a standard glucose solution. Low GI is good for proper control and management of diabetes mellitus and has been shown to lower total LDL cholesterol. It is also good for weight maintenance, therefore preventing obesity.
In addition, a comparative analysis made by the Philippine Coconut Authority where a Plant Tissue Analysis Laboratory reveals that coconut sugar contains more amounts of nitrogen, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, boron, zinc, and copper compared to refined cane or brown sugar. Hence, coconut sap sugar is more nutritious than commonly used sugar products.
IMPORTANT NOTE: Coconut Sugar that has light sour taste and odor, most likely it is not good for human consumption specially if it has lot of moisture where there is already lot of bacteria. Totally dried coconut sugar, the granules does not stick with each other and does not form rock formation.
DISADVANTAGE OF MOLDED COCONUT SUGAR THAN THE GRANULES COCONUT SUGAR
Molded coconut sugar has a lot of moisture content on the inner part since it cannot be dried. Lot of moisture content with more or less 10% that you are also paying since it will contribute the weight of coconut sugar. In addition, lot of moisture will lead to fast high growth of bacteria.
NOT ALL COCONUT SUGAR ARE CREATED EQUAL.
Being “CERTIFIED ORGANIC” is not assurance for being 100% natural wherein some coconut sugar producers including Certified Organic is using Anti-Fermentation agent of Calcium Hydroxide, Sodium Metabisulfite and among others . As we enter in processing of coconut sugar, we meet other coconut sugar processor local and abroad and discovered that many of them including USDA Certified Organic are using Anti-Fermentation agent.
Coconut Sugar with anti-fermentation agent is always come in darker color due to over cooking which is necessary so that it becomes granules. In addition it is also needed to dry longer time. It has also shorter shelf life where it became dark color like cacao powder of coffee and as light sour taste and odor.
While others coconut sugar producers are mixing other type of Palm Tree Sap or sometimes Mascuvado which is Sugar Cane, the culprit why people become diabetics and overweight.
As we observed, if the processor harvested the coconut sap/nectar at twice or thrice per day (24 hours) or more than 6 hours, it is pretty sure that they added Anti-Fermentation agent of calcium hydroxide, sodium metabisulfite. The coconut sap with Anti-Fermentation agent is color pearl white or cloudy white while fresh coconut sap that harvested within 6 hours has almost clear/transparent slight yellowish color where it can produce coconut sugar with light brown color with gorgeous coconut flavor and aroma.
The practice of adding Anti-Fermentation agent can be observed in some coconut sugar producers where the source’s of coconut trees are taller for about height 10 ft. and above wherein the labor is intensive and very costly if they will harvest the coconut sap in every 6 hours
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