Coconut Sugar Production

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The Traditional Method of Coconut Sugar Production by the Hands of Food Artisans

Coconut Sugar Producer

Coconut sugar or coconut palm sugar has recently gained more and more popularity. One of the reasons is because of its low glycemic index, which is only 35. It means that consuming organic coconut sugar has less risk to diabetes or any other diseases caused by high blood sugar.

The taste of coconut sugar is delicately sweet almost like brown sugar. The difference is coconut sugar has a slight hint of caramel. Coconut sugar, on the other hand, is rarely processed using high technology, so the color, sweetness, and flavor may vary.  The coconut species, the season when the sap was taken, and the method by which the coconut sugar is made may affect the end product: the color, sweetness and flavor.

The best method of coconut sugar production is the traditional one. While not using high technology, traditionally processed coconut sugar contains no chemicals in the process of production, thus resulting organic coconut sugar. Besides, the recipe for making coconut sugar has been

passed on for hundreds of generations by the people in South and South-East Asian regions especially in Indonesia.

South and South-East Asian regions are perfect environment for coconuts trees to grow. There are tons and tons of coconut trees in these tropical areas that the people who live there have been using coconuts for thousands of years for so many purposes. They believe that coconut has many culinary and non-culinary uses. People have been using every part of the coconut tree in some way so that it has significant economic value. So much of its value that coconut tree has special names in certain areas. In Sanskrit language, for example, coconut tree is also entitled kalpa vriksha. It means the tree that provides all the necessities of life. People who speak Bahasa call coconut tree ’pokok seribu guna’, literally translated to the tree of a thousand uses. In the Philippines, coconut tree is also entitled the “tree of life”.

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Since people in and South-East Asian regions have been using coconuts in so many ways, including to make Indonesia coconut sugar, for thousands of years, the best products are the once produced by the hands of food artisans who inherit the recipes for making the coconut sugar from their ancestors. These are the hands of the masters. It is safe to say we are the best coconut sugar Producer in Indonesia.

Coconut Sugar Producer

The coconut sugar is made from the sap of coconut tree. Basically, there are two steps of coconut sugar production. First, the farmer cut the blossoms of a coconut tree and put a bamboo container under it to collect the sap that drips from the cut flower buds. It usually takes a day to collect enough sap that the farmers only take the bamboo container full of sap each morning. Yes, they climb those tall coconut trees to collect the sap and then replace the bamboo container with a new one so that they can collect it again the next morning.

These bamboo containers full of sap are then brought home and transferred into large woks, but not before they filter the liquid. Sap of coconut tree is sweet that it sometimes attracts insects like bees and they are trapped in the liquid. The filtering

process is meant to get rid of foreign materials such as those.

After being filtered, we get translucent sap which contains of about 80% water. The sap is then poured into a large woks and heated for a couple of hours to evaporate the moisture content of the sap. After a few hours of heating, thick syrup-like substance will start to form. This brown-ish and sticky substance is known as “toddy”. As the toddy gets thicker like a paste, it will then be put on a block to crystallize. Some products of coconut sugar come in paste, though. They have similar quality and taste, it is just that the crystallized sugar, which comes in blocks of brown, rock-hard sugar, takes more time to make.

Coconut Sugar Producer

So, there is no chemical substance used in the process. And they are made by the farmers who have inherited the recipe and method of cooking from their predecessors. They know exactly when to get the best sap, and how much heat should be made to make the best coconut sugar. They cook the sap as soon as it was taken from the tree so that the quality is fresh and good.

And the best of all, we buy their products with a good price. We understand that it takes a lot of effort for them into making a high quality coconut sugar with traditional method. We appreciate their hard work into making the organic coconut sugar and in return we give equilateral benefit to the farmers. After all, it is thanks to them that we are able present only the best quality of coconut palm sugar.

 

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