How It's Made
Producing coconut sugar is a family business. Early in the morning, the husband climbs to the top of a coconut tree with bamboo containers strapped to his waist and collects coconut sap from the blossoms. He repeats the process for the 15-20 trees that he is responsible for and returns home with the bamboo containers filled with coconut sap. His wife then boils the sap for 4-5 hours in several woks, stirring the sap and watching the fire until the moisture is evaporated and the sap takes the shape of thickened paste. Every tree yields sap that is slightly different color, but every 5L of coconut sap produces 1kg of coconut sugar. After cooking, the wife uses a coconut shell and granulates the paste into sugar and sifts the crystals through several sieves until only the finest remain. The remaining sugar is then transported to a separate CPU where farmers oven dry and filter out remaining impurities. Moisture content is checked to ensure it is below 3%. Although the organic coconut sugar industry is very much a cottage industry, farmers are taught to follow strict quality control. Moisture testing machines, volt magnets, and metal detectors are all used from the beginning to the end of the process to ensure that our end coconut sugar product meets our strict quality standards.
Our coconut sugar comes in a soft granular form, a light amber color. Organic coconut sugar has a glycemic index of 35, as compared to cane sugar at 68, and brown sugar at 64. Coconut sugar has a 1:1 volume, sweetness, and weight ratio as compared to white and brown sugars, and can be easily substituted in baking and cooking.
Our organic coconut sugar is packaged in 25kg master carton boxes. Each cardboard box contains two inner 12.5kg cartons. We use the master carton boxes instead of larger supersacks because the added weight creates clumping problems in the bottom of the container, leading to a small percentage of damaged goods.