Organic Coconut Palm Sugar + Stevia by Sweet Tree
Sweet Tree - Organic Coconut Palm Sugar + Stevia - 14 oz. (397 g)
Sweet Tree Organic Coconut Palm Sugar is unrefined, vegan, and gluten-free. For those of you who like an extra hit of high note sweetness on your palate, Sweet Tree created an ingenious product just for YOU! They add just a sprinkle of stevia to the boiling nectar, which gives their lush and rich tasting coconut sugar an extra sense of sweetness.
Sweet Tree Organic Palm Sugar
- Low Glycemic
- High Nutrient
- With a hint of Stevia for extra sweetness
- Simply the Best Sweetener on the Planet
Why +Stevia? For some uses you dont have to use as much coconut sugar as you normally would. Like in a cup of tea or hot cocoa, the hint of stevia imparts the extra sweet taste, so less can be used.
- Magnesium & Nitrogen
Regulates blood sugar levels and blood pressure. Helps prevent and manage hypertension, cardiovascular disease and diabetes.
Called the "nutrient of intelligence" and is necessary for mental development.
- Low Glycemic
Slow absorption into the bloodstream, which means a happier and healthier body.
Electrolytes help with muscular strength, cramps, diabetes maintenance and brain function.
Builds strong bones, reduces high blood pressure and kidney stones, and aids in weight management.
- Amino Acids
Coconut sugar contains 16 vital amino aicds, the building blocks for all life.
Sweet Tree Coconut Palm Nectar Frequently Asked Questions
What does SweetTree coconut palm sugar taste like?
SweetTree coconut palm 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.
Is your sugar made from the same Palm tree that is contributing to deforestation?
NO! SweetTree makes their coconut palm 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.
Can I use SweetTree like regular cane sugar? Can I use it in place of agave?
Yes! SweetTree 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 SweetTree CocoCrystals and CocoNectar made their baked goods much more flavorful and delicious!
As for replacing SweetTree 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 SweetTree, as well. Yet, what is important to remember is that SweetTree has a much higher nutrient content than agave syrup. So, if you have to use a little more SweetTree to satisfy your sweet tooth, you don't need to feel guilty.
Sweet Tree has also created SweetTree +Stevia, which has a hint of stevia added to the nectar and adds an extra hit of sweetness. This could be the replacement of choice for staunch agave users.
What's the difference between SweetTree and agave syrup?
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: http://www.ehow.com/facts_5618587_negative-effects-agave.html
SweetTree 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 SweetTree 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 they 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.
How can Sweet Tree be a low glycemic sweetener when there is an average of 75-78% sucrose in the product?
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 Palm 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 their glycemic response to coconut sugar and therefore the lower glycemic index rating.
I've seen other coconut palm sugar's claim to have only 16% sucrose. Can you explain why yours is higher?
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 they'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.
SweetTree says that coconut palm sugar is extremely high in nutrients. Can you provide more details on this?
For a detailed listing of nutrient comparison in all major natural sweeteners, click here. This brings you to their comparison chart, based on publicly available nutrient data.
I've had other coconut palm sugars that have higher moisture content than SweetTree. Why is this?
Coconut palm 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 they prefer to remove as much moisture from the coconut sugar as possible. Sweet Tree 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 Palm Tappers climb up the trunks of coconut palms (up to 150' in some cases!).
- In every canopy is a flower spike. This flower is actually called an inflorescence as it is made up of hundreds of tiny flowers that could, once pollinated, grow into coconuts.
- Coconut sugar tappers tie the inflorescences into bunches and gently slice the tip of the flower spike to create a wound.
- Under this wound, palm tappers will fix a vessel and over the course of 5-8 hours the wound will leak pure nectar.
- This pure nectar is then collected (only about .5 liter/tree per harvest) and is boiled down as fast as possible to prevent the nectar from fermenting into palm wine.
- The evaporated nectar is ready when it is thick like caramel; at this point the nectar has become coconut sugar and can be poured into molds for cooling and hardening.
- For further information on basic processing techniques used throughout SE Asia, please visit this link by the FAO - http://www.fao.org/teca/content/stove-palm-sugar-industry. While this link shares information on small farmer production, the principles of processing remain the same for large-scale production.
You state that coconut palm sugar as probably "the most sustainable sweetener in the world". Can you explain?Coconut palm 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 palm 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 palm 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:
- Coconut trees are soil builders
- Coconut trees help prevent erosion
- Coconut trees can provide multiple items for life; timber for building, the leaves used as roofing, coconuts as food, coconut water as beverage, coconut husk for fuel and coconut nectar as a sugar.
I've seen other coconut palm sugar's claim they are "raw". Is your product "raw"?
Big Tree Farms granulated Coconut Palm nectar is NOT Cold-Processed following the publically 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 their 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, they do produce a cold-processed liquid nectar, which took them 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. SweetTree's cold-processed liquid nectar is a very light pearly white color, because the sugars in the nectar did not caramelize from heat.
Is your coconut palm sugar mixed with cane sugar or anything other additive?
Absolutely not! Sweet Tree's coconut palm sugar and nectar are 100% pure organic coconut palm nectar. Because their product is certified organic, their ingredients and processing is transparent to their certifying agency and therefore any claim they make about ingredients is fully traceable and transparent.
Why is your price for Coconut Sugar higher than cane sugar?
The simple answer to this is that Coconut Palm 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 Palm 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.
I have heard and read rumors that Coconut Palm Sugar hurts the coconut tree and farmers dont make enough money selling coconut sugar. Is this true?
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 palm 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 palm nectar than coconuts!
Coconut farmers are some of the most impoverished farmers in the world and selling coconuts, with no added value at the farm level, keeps the farmers in poverty. This is why their coconut palm sugar program has been so successful; because they have increased farmer's incomes by over 200%! What would you do?
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 palm 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.
Sweet Tree 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. Sweet Tree are fans of coconut oil, use it in their 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 their company is to help impoverished farmers earn more income so they can live in health and prosperity.
Coconut Palm Nectar And Sugar Is Nature's Perfect Sweetener....With Nothing To Hide.
"The juice of the coconut tree can be transformed into a sugar as soft as honey… Nature created this product such that it could not be processed in factories. Palm sugar can only be produced in palm tree habitats. Local populations can easily turn the nectar into coconut blossom sugar. It is a way to solve the world's poverty. It is also an antidote against misery." Gandhi 3.5.1939
Mahatma Gandhi largely experimented with food; it was important to him. His personal diet was vegetarian and consisted of 1 litre of goat's milk; 150g wheat and rice; 75g leaf vegetables; 125g other vegetables; 25g lettuce; 40g ghee and 40-50g coconut blossom sugar.
After introducing the worlds first certified organic coconut palm sugar to the global market in 2008, Big Tree Farms continues to be the leading supplier for high quality coconut palm sugar and now liquid nectar. Sweet Tree stands behind their product unconditionally and can say with integrity and honesty, they produce the highest quality coconut palm sweeteners in the world and they hope you enjoy using it as much as they enjoy making it!
Made from the sweet nectar of the coconut tree flower blossoms, coconut palm sugar is a pure and simple low-glycemic cane sugar and agave syrup alternative that provides the energy and nutrition your body needs for a long healthy lifestyle. With a 6,000 year history, palm sweeteners have a proven track record for providing nourishing sweetness for the human body. They are rich in nutrients, minerals and sweetness that you can feel good about putting into your body and even your children's body.
Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera - not the same palm tree that produces Palm Oil). Once collected, it is boiled and processed into a granule. It's a very simple process and a very simple and pure product. Coconut palm Sugars produce slow release energy, which sustains the human body through your daily activities without regular sugar "highs", and "lows".
Coconut palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2). Coconut palm sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
The major component of coconut sugar is sucrose (70-79%) followed by glucose and fructose (3-9%) each. Minor variations will occur, due to differences in primary processing, raw material source, tree age and variety of coconut.
Coconut palm nectar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron (similar to coconut water) and is a natural source of the vitamins B1, B2, B3, B6 and C. It's also very rich in other minerals and enzymes which aid in the slow absorption into the bloodstream.
About Sweet Tree:
The current history of Big Tree Farms is charmed with adventures and jaw dropping tales that will one day find their way into a book. Or perhaps even a movie. From Ben and Blairs hair raising adventures across Australia and Indonesia to Fredericks rampant exploration through Central and South America, the stage of Big Tree Farms is a fusing of synergetic passions and a relentless quest for food fun, culminating in a company that continues to push the boundaries of how the food industry conducts business.
Big Tree Farms is run by co-ceos & owners Ben Ripple and Frederick Schilling, who came together in a serendipitous meeting that was foretold by an industry associate, just moments before it happened. Twilight Zone style. No joke. From that day, it was clear that the two were to join forces and make Big Tree Farms what it is today; one of the most respected vertically integrated food companies, serving their 9,000+ farmer partners and millions of customers worldwide, each with zealous passion and sincerity.
In early June of 2000, Blair and Ben Ripple dug deep into rich volcanic soil and pulled out a handful of creamy white new potatoes. It was the first harvest for Big Tree Farms, Bali. Since those first humble beginnings on just under an eighth of an acre, Big Tree Farms has developed to become the premier producer of sustainably grown produce in Indonesia.
Now, over ten acres of land yields more than eighty different crops that are harvested daily in the wee hours of the morning, when ghostly clouds roll through the mountainous forest and the night crickets fill the air with a melodious symphony. From long time standards such as heavy heads of Broccoli, and crisp Romaines to more exotic heirlooms like French Chantenay Carrots, D'avignon Radishes, Pennsylvania Brandywine Tomatoes and Italian Chiogga Beets. Vines of succulent Passion fruit hang from 30 year-old coffee and cacao trees, Vanilla orchids trail up the trunks of shade producing Gamal and Dapdap trees and among it all are the beds of organic vegetables. Situated on the verdant slopes of Bali's second highest volcanic peak, Big Tree Farms' hand-carved terraces of produce flow seamlessly with the meandering contours of the jungle highland.
Having a vegetable farm was their first dream, the constant challenges of watching the sky and praying for no rain or pleading with the clouds to unleash their downpour, coaxing carrots to grow big and strong with compost, love and weeding, watching the seasons and veggies go through there ever changing dance and of course growing produce that is vibrant, delicious and organic will always be at their core. However, they soon realized that supporting ourselves through planting carrots here in Bali was never going to work. Out of that realization came some bold new ideas.