Producing the organic, natural sweetener, 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 unit 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 a natural sweetener and sifts the crystals through several sieves until only the finest remain. The remaining organic 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 wholesale product meets our strict quality standards.

Our organic coconut sugar comes in a soft granular form, a light amber color. Organic coconut sugar is a natural sweetener with 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 is a natural sweetener which can be easily substituted in chocolate, baking and cooking.