There’s nothing nuts about how we make it.
Coconut sugar has been used as a traditional sweetener for thousands of years in South and South-East Asia. The sap is collected from cut flower buds of the coconut palm and needs very little processing from there. The sweet nectar simply dries to produce caramel brown crystals that are ready to use! Wrap that up with a sweet little bow – it’s also naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron and vitamins B1, B2, B3 and B6. No other sugars can brag about that!
How It Gives Back
Coconut palm sweeteners are the most sustainable sweetener in the world – The United Nations Food and Agriculture Organization (FAO) says so! Palm trees can survive in damaged soil and actually restore the surrounding environment. Since they can survive on the beach, they are impervious to drought conditions and can continue to produce their nectar in harsh conditions. The coconut trees we use are organically grown and benefit the surrounding ecosystems by never using synthetically produced fertilizers, pesticides, fungicides, or herbicides.
Farmers in traditional communities throughout Southeast Asia, specifically Indonesia, consider the coconut palm the “Tree of Life,” and why shouldn’t they? The trees provide multiple accessible products through which they can earn a better living. Coconut trees also produce up to four times the sugar per acre than cane sugar while using less than 20% of the soil nutrients and water. The production of organic coconut sugar has a high potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.