Our coconut sap is extracted from inflorescence of dwarf species of coconut trees. Our coconut sap is a natural and non alcoholic beverage, high in nutritional value and an instant thirst quencher. It is sweet, and translucent. It is obtained by slicing the spathes of the coconut trees, and scraping the tender most part, just below the crown. Sweet Pacific Foodfarms coconut sugar is 100% all natural, low glycemic, nutrient-rich superfood with a nearly neutral pH. Also known for being diabetic-friendly, and good for health conscious people. Minimally hand-batched from 100% coconut sap, our sugar is raw, vegan, GMO free, dairy free and gluten free. Sustainably-harvested and Fairly-trade manufactured our sugar goes from the farm to the packaging plant to you. With a light golden-brown, rich aroma, pleasant caramel/ butterscotch flavor and a fine texture our sugar is a 1:1 sugar replacement, ideal for confectionery, beverages, sauces & jams applications.
HOW IS COCONUT SUGAR PRODUCED?
Farmers climb the coconut palms and collect the sugar blossom nectar by gently slicing the flower. Once harvested the nectar is transferred into kettles and boiled. The kettle-boiling process lowers the moisture content of the nectar, which enables solidification and fermentation. Once cooled, the crystallized brick is then granulated and sifted to obtain a premium granulation seek by confectioners, chefs and brewers around the world.
HOW DOES COCONUT SAP SUGAR TASTE LIKE?
It is subtly sweet almost butterscotch but with a light hint of caramel. Coconut sugar's color, sweetness and flavor can vary slightly from packaging to packaging depending on the coconut species used, season when it was harvested, where it was harvested and the way the "sap" or "toddy" was reduced. Coconut sap sugar is not highly processed unlike brown or regular white sugar which has a consistent taste from box to box.
CAN COCONUT SAP SUGAR BE PART OF A GLUTEN FREE DIET? IS THIS A GLUTEN-FREE FOOD?
Absolutely! Coconut sap sugar is naturally gluten-free.
DOES THE GI INCREASE WITH SERVING SIZE? IF I EAT TWICE AS MUCH, DOES THE GI DOUBLE?
The GI always remains the same, even if you double the amount of carbohydrate/coconut sugar in your meal. This is because the GI is a relative ranking of foods containing the "same amount" of carbohydrate/coconut sugar.
CAN I FOLLOW A LOW GLYCEMIC INDEX (GI) DIET WHILE PREGNANT?
Yes, it is important to eat a healthy diet while pregnant and a low GI diet is ideal. Unlike many other types of sugars, following a low GI eating plan is NOT restrictive, does not cut out major food groups and is a healthy way of eating before, during and after pregnancy. It benefits the whole family.
HOW RELEVANT IS THE LOW GLYCEMIC INDEX (GI) FOODS FOR ATHLETES?
The GI can be a useful tool to help athletes select the right type of carbohydrates to consume both before and after exercise. Studies have consistently reported that a low GI pre-exercise meal results in a better maintenance of blood glucose concentrations during exercise and a higher rate of fat oxidation. This is likely to result in reduced muscle glycogen utilisation during prolonged exercise and possibly improve endurance performance. Eating high GI meals before exercise may result in plasma glucose concentrations peaking before the onset of exercise and then hypoglycemia occurring within the first 30 minutes of the exercise period.
During recovery from exercise, muscle glycogen resynthesis is of high metabolic priority. The eating of high GI carbohydrates after exercise increases plasma glucose and insulin concentrations and this facilitates muscle glycogen resynthesize. If however, you are exercising for weight loss purposes or are involved in weight restricted sports, low GI carbohydrates after exercise may be more beneficial as the lower glucose and insulin concentrations will not suppress fat.
CAN YOU USE IT AS A 1:1 SUGAR SUBSTITUTE? CAN I USE IT IN PLACE OF AGAVE, BROWN SUGAR, MUSCOVADO, CANE SUGAR, AGAVE OR HONEY?
Yes. The taste is not as sweet, but is a 1:1 replacement.
IS IT SUSTAINABLE?
According to the Food and Agriculture Association of the United Nations (www.fao.org), coconut sap sugar is the most sustainable of all sweeteners! Coconut palms require little water and actually restore damaged soils. They support fragile ecosystems and diverse wildlife. • Coconut trees can grow in severely compromised soil and needs very little water to produce the sweet nectar that is used to make coconut sugar. • Coconuts produce inflorescences about every 3-4 months. What this means is that there are usually multiple flower stalks on a single tree which in turn means that a coconut farmer can actually choose to harvest sugar from one flower stalk and let the other stalk mature to coconuts. • Compared with traditional sugar cane, coconut palms produce up to 75% more sugar per acre while using less than 20% of the water and nutrients. They can grow in severely compromised soils (even sandy beaches!), survive droughts, and still produce lots of sugar.
HOW IS YOUR COCONUT SUGAR DIFFERENT FROM THE REST COCONUT SUGARS BEING SOLD IN THE MARKET?
Our coconut sugar is manufactured and packed with the highest standards to meet European, North America and South American confectioners, food and beverage manufacturers and retailers.
Export premium quality, meaning that it can be used in all applications where sugar is used;
Best taste, great flavor and
These features are accomplished do to a high level of quality control and high production standards which are required to meet worldwide demand. We guarantee consistency in quality, continuous production and fair-trade practices.