Coconut Sugar tastes very similar to brown sugar…. But better! It has a rich sweet caramel flavor that enhances the flavor of whatever you use it in.
NO! We make our Coconut Sugar from the green coconut palm tree – Coco Nucifera. There are over 1,600 varieties of palm trees and the oil palm tree, which has been the cause of deforestation, is just one of many. But remember, it’s not the tree’s fault for the deforestation; it’s because of how humanity has used this tree.
Yes! Coconut Sugar is a perfect alternative to cane sugar and can be used anywhere cane sugar is used. It can be used as a 1-1 replacement. In fact, many bakers praise how Big Tree Farms CocoCrystals™ and CocoNectar™ made their baked goods much more flavorful and delicious!
As for replacing Coconut Sugar and/or Nectars for agave, of course you can! Agave is touted as being 1.5x as sweet as cane sugar, which means that it will be 1.5x as sweet as Coconut Sugar. Yet, what is important to remember is that Coconut Sugar has a much higher nutrient content than agave syrup. So, if you have to use a little more Coconut Sugar to satisfy your sweet tooth, you don’t need to feel guilty.
Both are low glycemic sweeteners, yet agave is a concentrated high-fructose syrup (generally higher than High Fructose Corn Syrup), made from the starch of the agave plant. When consumed on a regular basis, high levels of fructose has been associated with fructose mal-absorption, which has been linked to obesity and diabetes. For more information on agave and its health attributes, please conduct your own research. You can also review this link to learn more.
Coconut Sugar is a Whole sweetener; unrefined and naturally high nutrient. The primary sugar composition is around 75% sucrose, which means it is metabolized the same way as cane sugar is metabolized, through the intestinal tract. Yet because Coconut Sugar is a low glycemic sweetener, the body absorbs it slowly, which means no sugar spikes and the body can burn it off through regular activity.
*Sugar absorption is a complex issue and we urge you to research this for yourself to decide which is the best sweetener for your lifestyle. If you have blood-sugar health related issues, consult with your doctor before making any decision.
Contrary to common understanding, the relationship between sweeteners and glycemic response is more complicated than simply, “sugar is high glycemic”. The complication lies in the chemical composition of the sweetener. Yes, cane sugar rates as a 65 on the glycemic index and is therefore considered high glycemic, but that is 100% sucrose comprised of short chain saccharides (like refined cane sugar or table sugar). Coconut Nectar/Sugar alternatively is an unrefined sweetener comprised of a long chain saccharides (sucrose), which is absorbed much slower by the body.
Coconut nectar also has small percentages of fructose and glucose. But most importantly perhaps, significant nutrients, vitamins and over 14 important amino acids. These “other” materials, and especially the amino acids, are thought to act as a buffer to the sucrose component of the coconut sugar, thereby slowing the speed by which the sugars are absorbed into the blood stream. This slowing of the absorption process is what causes a slow down in our glycemic response to coconut sugar and therefore the lower glycemic index rating.
The freshly harvested coconut palm nectar contains, on average, between 9% - 16% saccharose (sucrose). At this level of sucrose, the nectar is only mildly sweet and cannot be used as a sweetener. In fact, at this extremely low sugar content, the watery liquid is famous for fermenting so rapidly that palm wine is produced literally overnight! It’s delicious, yet not what we’re trying to make.
In order to concentrate the sugars to make it a viable sweetener for consumption, the nectar must be boiled in order to evaporate the excess water in the nectar. Once the excess water is evaporated, the sucrose level is, on average, 75%.
TRY THIS: An easy example of this is to make your own experiment to taste the difference between a 16% sucrose solution and a 75% sucrose solution. For a 16% sucrose product, take 16 grams of sucrose (sugar) and mix with 84 grams of water. This is what a 16% sucrose product would taste and feel like. For a 75% sucrose solution, take 75% sucrose and 25% water and you will see and taste what a 75% sucrose solution is. The 16% solution is mildly sweet water where as the 75% sucrose is a concentration of sucrose, like the product you buy in the store.
For a detailed listing of nutrient comparison in all major natural sweeteners, click here. This brings you to our comparison chart, based on publicly available nutrient data.
Coconut sugar is made from liquid nectar that contains over 80% water. Therefore, this water needs to be removed to create a sugar. Other companies may choose to leave more moisture in their product, while we prefer to remove as much moisture from the coconut sugar as possible. We feel this allows more flexibility for the end user and means you’re not buying water weight!I am interested in the process by which coconut palm sugars are produced. Can you explain the process in detail?
Here’s a simplified explanation (for a more detailed explanation jump to the below FAO link):
Coconut Sugar is produced from Coco Nucifera, the green coconut tree. Palm trees are believed to be the oldest flowering tree on the planet and have had millions of years to adapt and perfect it’s existence in the place it prefers to live; the tropics. If you’ve ever been to the tropics, you know that coconut trees are extremely prolific and coconuts are always being produced. They live in the rainforest and on sandy beaches of deserted islands; seems they can grow pretty much anywhere. So, here is one key point on the sustainability of the coconut tree – it grows almost anywhere in the tropics and requires very little care, if any.
Because the Coconut Sugar is produced from the nectar that feeds the coconuts production and if coconuts are always being produced from the tree, this means the nectar is always flowing. It is said that coconut sugar is 50% - 75% more productive than cane sugar per hectare because of this. Cane sugar is an annual crop, whereas coconut palm sugar has daily harvesting, every day of the year.
Some other key sustainability points:
Big Tree Farms Coconut Sugar is NOT Cold-Processed following the publicly created and adhered to definition of RAW (e.g. product being processed at a temperature below 118?F at all times). In fact, it is our opinion that it is physically impossible to create a RAW (under 118?F) granulated coconut sugar because of the necessary evaporation and crystallization that must occur. Although, we do produce a cold-processed liquid nectar, which took us over 18 months to develop the technology to create it.
A good and extremely simple process to test whether a company’s coconut sugar is Raw/Cold-Processed is to look at the color and taste the flavor. Coconut Sugars that are golden brown to brown in color, are that color because of caramelization. Caramelization is the process of sugars beginning to pyrolize (or burn) due to the presence of heat. It creates a golden brown color and a delicious flavor. In fact, sugars that are not caramelized have much less flavor and tend to just be sweet. Our cold-processed liquid nectar is a very light pearly white color, because the sugars in the nectar did not caramelize from heat.
Absolutely not! Our coconut sugar and nectar are 100% pure organic coconut flower blossom nectar. Because our product is certified organic, our ingredients and processing is transparent to our certifying agency and therefore any claim we make about ingredients is fully traceable and transparent.
The simple answer to this is that Coconut Sugar is NOT cane derived and therefore can’t really be compared to cane sugar on price. It is not a commodity, like cane sugar, but rather an alternative sweetener. Coconut sugar is extremely labor intensive and relies on the labor input of coconut palm climbers. So unfortunately cane to coconut, in terms of price, is not a valid comparison. It’s like comparing a BMW to a Ford Escort. Both are cars that get the job done, yet are of different sources, offering different qualities for the end user.
Coconut Sugar pricing is more in line with agave sweeteners although interestingly enough, agave is not as labor intensive, is mostly grown on a plantation in mono-cropped fashion and its prices are held high due to cross-over demand from the tequila/mezcal industry in Mexico.
The simple answer to this is - NO. There is a rumor being spread on the internet that the production of coconut palm sugar "sacrifices" the coconut fruit and that this is a negative and that consumers need to be warned of this. This is very misleading.
It is true that in order to collect the coconut flower blossom nectar, the source of coconut sugar, that the coconuts do not fruit. Yet, what the company spreading the rumor does not say is that, like any fruit tree, the coconut tree produces multiple flower blossoms and it is up the farmer to either allow the flower blossom to form into fruit, collect the nectar or a combination of both. Below is a picture that shows the multiple spears of coconut flower blossoms that the farmer can choose what to do with.
The question the company spreading the rumor does not ask is "why would the farmer prefer to collect flower blossom nectar than sell the coconut fruit"? The answer is because the farmer makes more money selling the coconut nectar than coconuts!
Farmer's are paid about $0.10 per coconut fruit. This coconut is purchased by middlemen and then sold at a higher price to the larger processors that make coconut water, coconut oil or coconut meat. The farmers receive no added value income when they sell just the coconut fruit, keeping them in poverty.
Coconut sugar production MUST be initially processed by the farmer, therefore bringing more value add to the farmer and the farmer making more money.
The coconut tree produces on average 50 fruits per year. This is only 50 coconuts per year, per tree! At $0.10 per coconut, the coconut farmer is making $5.00 per year, per tree. This is $0.42 cents per month or a little over $0.01 per day! Now you can see why coconut farmers are some of the poorest farmers in the world and why it is so important to bring more value to the farm level. A farmer needs to have a lot of coconut trees in order to make any kind of decent living from growing coconuts and selling just the coconut fruit for production of coconut oil, coconut water or shredded coconut. There is a plethora of information on the internet that clearly exposes the truth of the coconut farmer and the need to increase their income.
The company spreading the rumor clearly states, "So the next time you think about purchasing some coconut palm sugar, you need to ask yourself, “Do I need this more than I need coconut oil, dried coconut, or coconut flour? Am I willing to pay a higher price for coconut oil and other coconut products so that more trees can be sacrificed for coconut palm sugar production, or at some point even go without these products just so I can have coconut palm sugar?”. Trees are not sacrificed and the production of coconut palm sugar does not effect the price of coconut oil.
There is absolutely NO shortage of coconut trees in this world. Anyone who has traveled in the tropics knows that coconut trees are EVERYWHERE. The issue is that the proximity of these trees to the large processors that make the coconut oil, coconut water or coconut meat.
There is no shortage of coconuts on the global market. There is only a shortage of factory capacity and effort of companies willing to work with the coconut farmers to create solutions to their condition of poverty. We work directly with over 8,000 farmers on Java, increasing their incomes by over 200% by bringing added value to the farmer.
Coconut oil, like coconut palm sugar, is a wonderful food product produced by the coconut tree. We are fans of coconut oil, use it in our diet and are confident, based on years of experience, that both products can and are being produced, simultaneously, without any harm to the coconut tree.
Yet, the bottom line, is that coconut farmers make more money collecting the nectar than just selling the coconut fruit and the mission of our company is to help impoverished farmers earn more income so they can live in health and prosperity.
Coco Hydro is a great electrolyte replenishment drink mix that can be used daily at your desk, as part of your exercise hydration needs and as a daily supplement to increase your intake of naturally occurring minerals.
Coco Hydro is made from pure coconut water electrolytes. These are macro-minerals made by nature, so your body and cells can easily absorb and utilize them. We also add 72 ionic trace mineral which are found in the same ratio as sea water. Our trace minerals are harvested from an ancient sea bed in North America. Most other electrolyte powders on the market claim to be high performance, but the fact of the matter is, they are generally 100% synthetic GMO ingredients. YUCK!
NO! All ingredients in Coco Hydro are NON-GMO.
Coco Hydro is hygroscopic. Meaning, it will absorb ambient moisture from the air. When this happens, the free-flowing powder turns into a hard clump. Don't worry, it's a natural occurrence. The solution when this happens? Pour some water into the pouch and the clump will dissolve in about 5-10 minutes. Then you have a Coco Hydro concentrate that you can keep in the refrigerator and add to your water bottle anytime. Further explanation is available here.
The answer is simple: because our products are Truly Raw™ and we actually make the products ourselves, in our own chocolate factory located on Bali. We have spent many many years perfecting our process. We've had our fair share of failures along the way. Yet through the learning process we have learned how to make the most incredible cold-pressed cacao powder and butter and raw cacao nib products on the planet! Yes, we feel that confident. Once you try our raw cacao products, you'll immediately realize that none other can compare.
You have most likely noticed a label on the back of our cacao package stating with the following warning: “This product contains a chemical known to the state of California to cause birth defects or other reproductive harm.” Although this may be an intimidating warning label upon first glance, in reality it is quite the opposite.
In 1986, California passed the Safe Drinking Water and Toxic Enforcement Act of 1986; also known as Proposition 65. Although well intentioned to protect the citizens of harmful substances, this proposition now currently lists over 800 substances considered harmful and has created problems with lawsuit abuse, misleading labels, and ineffective reforms.
Among the list of 800 harmful substances is lead. Lead is a naturally occurring element found in the earths crust. Since lead is naturally present in the soil and water where plants are grown, there are unavoidable traces occurring in mostly all foods including meats, grains, vegetables, and fruit. Similar to these foods, cacao beans may contain small amounts of heavy metals.
The Proposition 65 standard for warnings for lead is 0.5 micrograms per day. The Exposure levels established by Proposition 65 are less than what occurs naturally in fruits, vegetables, grains and even drinking water. Furthermore, these stringent standards and are set to about 1000 times lower than the level of exposure that has been shown to have no observable effect on human health.
Big Tree Farms strives to produce the highest quality and healthiest products on the market and will not produce or market a product that is knowingly harmful to consume. Our position is that our cacao products are not only safe to eat, but are a great addition to a healthy diet and lifestyle. We further believe that the California Prop 65 labeling requirements, on certain foods, are a major mistake of the government of California and will eventually be corrected.
Coco Aminos are a healthy organic and NON-GMO all-purpose seasoning sauce that is a great alternative to soy/tamari sauce.
You use Coco Aminos much like you would use a soy/tamari sauce or in place of your current liquid amino sauce. It is perfect on salads, sauces, rice, steamed veggies, soups, dips, sushi, popcorn, marinades and even your morning eggs.
Coco Aminos can be used on almost any food. It really is a versatile seasoning sauce that adds a hint of delicious sweet & salty to any edible. Once it’s in your kitchen, you’ll find yourself adding it to most every meal.
Coco Aminos tastes like a less salty soy/tamari sauce and has a perfect balance of sweet, salty and umami. Compared to other coconut based liquid amino brands, ours has a slightly richer flavor and texture, which in our humble opinion, makes it all the more delicious.
Our small-batch handcrafted Coco Aminos are skillfully brewed in our own factory from certified organic fair trade fresh coconut nectar. We then add a few pinches of our own sun-dried mineral rich Balinese sea salt to create the perfect balance of sweet, salty and umami.
No, our Coco Aminos are not “raw”. Our liquid aminos do go through a pasteurization (heating) process.
The fresh coconut nectar is a very unstable liquid due to the abundant natural yeasts and bacteria that are in the tropical air. These naturally occurring yeasts and bacteria find their way into the fresh nectar during harvest and start the fermentation process within hours of the fresh nectar being exposed to the tropical air. This fermentation process, if left unchecked, will eventually turn the fresh nectar into an alcoholic drink, which on Bali is called tuac. Tuac is not our goal, so we pasteurize the nectar during our brewing process to stop the fermentation and stabilize the end product for your safety.
Yes, any time any food is plucked, harvested or heated, nutrient degradation starts to occur. An easy analogy is what happens to an apple when you bite into it. Once the white flesh is exposed to air, it starts to turn brown, which is a process of degradation. Our Coco Aminos are heated, but still contain a wealth of nutrients.