Guest guest Posted January 4, 2005 Report Share Posted January 4, 2005 Selina, We would love to hear more about this product, and where it can be purchased. thanks! -ellie On Tuesday, January 4, 2005, at 10:09 AM, Coconut Oil wrote: > I just want to inform the group about a new healthy > alternative to ordinary sugar. Its coconut sugar, > its all natural, no preservatives and additives. It > is produced using traditional production methods by > small farmer coops. It comes from freshly gathered > coconut sap which contains sugar, ascorbic acids, > vitamins and minerals. Since coconut spa is highly > perishable. Only the freshly harvested sap can be > used to produce coconut sugar. > Thanks > Selina Sayong > n.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2005 Report Share Posted May 24, 2005 I need to find more info on it, my brother is diabetic so of course, can't let him use it unless I know it won't effect his blood sugar. Fern Re: Digest Number 625 The Philippines has a new product. Its natural coconut sugar. This sugar is said to be good for diabetics too. ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2005 Report Share Posted May 24, 2005 Sugar is sugar. It may hit the system a bit slower but not enough to besafe for a diabetic. STICK WITH THE SAFEST KNOWN SUBSTANCE stevia , and if you must, the poison splenda. I may be wronng but of the artifical sweeeteners available splenda seems to be the least damaging. IN NC Fern Francis <ffran@...> wrote: I need to find more info on it, my brother is diabetic so of course, can't let him use it unless I know it won't effect his blood sugar. Fern Re: Digest Number 625 The Philippines has a new product. Its natural coconut sugar. This sugar is said to be good for diabetics too. ~ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 24, 2005 Report Share Posted May 24, 2005 If you want to know more about coconut sugar, check out www.coconaturelle.com. we have pictures of the coco sugar, and the process as well. we also have the nutritional facts and other information available. if interested, just send me a request for a price quote and we will send it to you. It seems that its more nutritious than ordinary sugar. but i am just not sure if its safe for diabetics. thanks selina sayong loggia coconut sugar from the philippines www.coconaturelle.com --- Wilkins <montemomma2002@...> wrote: > Sugar is sugar. It may hit the system a bit slower > but not enough to besafe for a diabetic. STICK WITH > THE SAFEST KNOWN SUBSTANCE stevia , and if you must, > the poison splenda. I may be wronng but of the > artifical sweeeteners available splenda seems to be > the least damaging. > IN NC > Fern Francis <ffran@...> wrote: > I need to find more info on it, my brother is > diabetic so of course, can't > let him use it unless I know it won't effect his > blood sugar. > Fern > Re: Digest > Number 625 > > > The Philippines has a new product. Its natural > coconut sugar. This > sugar > is > said to be good for diabetics too. > > ~ > > > > [Non-text portions of this message have been > removed] > > > > --------------------------------- > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Annette, Do you have a mailing list where you can keep people updated on your progress on Coconut Sugar. I am very interested in obtaining this product. Thanks, Fern Coconut Sugar " Coconut Sugar " is the sap of the coconut heated " boiled " down into a syrup. It contains lots of minerals and some coconut oil so the glycemic index is lower than many other natural sweeteners. With sweet things, the glycemic index is lowered predominately by fiber and by fats. It can also be affected by proteins. The higher the fiber content and the fat content the slower the sugars get into the blood stream and the lower the insulin response. Proteins keep the sugar from spiking and help the blood sugar to be constant instead of dipping and diving. Sally Fallon was the first person to talk with me about coconut sugar. She said she really likes the flavor and finds it to be a delicious natural sweetener. We are working with someone in the Philippines to produce coconut sugar, and have been working on it for several months. Like maple syrup, it takes lots of sap to make a little syrup. There are things like monitoring the temperature, ending viscosity, etc. that we need to work on before it is a product we can carry and stand behind. Right now there are really no industry specifications so quality can vary from producer to producer, country to country. That means you may find some coconut sugar that is a dark brown and tastes more line molasses and another coconut sugar that is more like brown rice syrup and much lighter in color. Annette Wilderness Family Naturals 1-800-945-3801 http://www.wildernessfamilynaturals.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 We send out health tips, new product info, nutritional info and newsletters to everyone who signs up for them. I try not to be too controversial, but I want to be informative. If you go to our website there is a box there for anyone who wants to sign up. Just submit your email address. You can go in anytime to adjust your email address and you can cancel at anytime. I try to not inundate people with too many emails. Typically you will receive something about 2 times a month. (At least that is our goal) When new products come in you will know, and when products that have been out of stock come in you will know. Many of the types of things that you see on this list we have info on as well. I am just finishing a study I have been doing on minerals and hope to send out a newsletter soon. In about a month I will be speaking at a seminar in Wisconsin about mercury toxicity/heavy metals in the body/mercury amalgam fillings/root canals etc and so I will probably be doing a newsletter on that in June. We have a health tip just about ready to send off to everyone on the list telling people how to take their pH (blood and urine), what it means, and a few tips on alkaline/acid balances in the body and how this relates to bone loss, healthy teeth, etc. Anyone who wants to is welcome to sign up. However, I could let the list know about things (like the coconut sugar) when they are available (that is if it will not offend people). There are lots of people on the list who are marketing products and I do not want to make this list become too sales oriented and lose the health orientation it now has. It might be better if people just signed up for the our newsletter. Thanks for asking. I'd love to have you on our mailing list! Annette Wilderness Family Naturals 1-800-945-3801 http://www.wildernessfamilynaturals.com Coconut Sugar " Coconut Sugar " is the sap of the coconut heated " boiled " down into a syrup. It contains lots of minerals and some coconut oil so the glycemic index is lower than many other natural sweeteners. With sweet things, the glycemic index is lowered predominately by fiber and by fats. It can also be affected by proteins. The higher the fiber content and the fat content the slower the sugars get into the blood stream and the lower the insulin response. Proteins keep the sugar from spiking and help the blood sugar to be constant instead of dipping and diving. Sally Fallon was the first person to talk with me about coconut sugar. She said she really likes the flavor and finds it to be a delicious natural sweetener. We are working with someone in the Philippines to produce coconut sugar, and have been working on it for several months. Like maple syrup, it takes lots of sap to make a little syrup. There are things like monitoring the temperature, ending viscosity, etc. that we need to work on before it is a product we can carry and stand behind. Right now there are really no industry specifications so quality can vary from producer to producer, country to country. That means you may find some coconut sugar that is a dark brown and tastes more line molasses and another coconut sugar that is more like brown rice syrup and much lighter in color. Annette Wilderness Family Naturals 1-800-945-3801 http://www.wildernessfamilynaturals.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Annette , It would be entirely appropriate to let us know about any new health or coconut related products that come out.Same goes for any other vendor. I think this can be done with good taste so we dont unendate the group with too much commercialism. But part of our purpose is to know about the good stufff! We ar all about information . in NC Annette Fischer <annette@...> wrote: We send out health tips, new product info, nutritional info and newsletters to everyone who signs up for them. I try not to be too controversial, but I want to be informative. If you go to our website there is a box there for anyone who wants to sign up. Just submit your email address. You can go in anytime to adjust your email address and you can cancel at anytime. I try to not inundate people with too many emails. Typically you will receive something about 2 times a month. (At least that is our goal) When new products come in you will know, and when products that have been out of stock come in you will know. Many of the types of things that you see on this list we have info on as well. I am just finishing a study I have been doing on minerals and hope to send out a newsletter soon. In about a month I will be speaking at a seminar in Wisconsin about mercury toxicity/heavy metals in the body/mercury amalgam fillings/root canals etc and so I will probably be doing a newsletter on that in June. We have a health tip just about ready to send off to everyone on the list telling people how to take their pH (blood and urine), what it means, and a few tips on alkaline/acid balances in the body and how this relates to bone loss, healthy teeth, etc. Anyone who wants to is welcome to sign up. However, I could let the list know about things (like the coconut sugar) when they are available (that is if it will not offend people). There are lots of people on the list who are marketing products and I do not want to make this list become too sales oriented and lose the health orientation it now has. It might be better if people just signed up for the our newsletter. Thanks for asking. I'd love to have you on our mailing list! Annette Wilderness Family Naturals 1-800-945-3801 http://www.wildernessfamilynaturals.com Coconut Sugar " Coconut Sugar " is the sap of the coconut heated " boiled " down into a syrup. It contains lots of minerals and some coconut oil so the glycemic index is lower than many other natural sweeteners. With sweet things, the glycemic index is lowered predominately by fiber and by fats. It can also be affected by proteins. The higher the fiber content and the fat content the slower the sugars get into the blood stream and the lower the insulin response. Proteins keep the sugar from spiking and help the blood sugar to be constant instead of dipping and diving. Sally Fallon was the first person to talk with me about coconut sugar. She said she really likes the flavor and finds it to be a delicious natural sweetener. We are working with someone in the Philippines to produce coconut sugar, and have been working on it for several months. Like maple syrup, it takes lots of sap to make a little syrup. There are things like monitoring the temperature, ending viscosity, etc. that we need to work on before it is a product we can carry and stand behind. Right now there are really no industry specifications so quality can vary from producer to producer, country to country. That means you may find some coconut sugar that is a dark brown and tastes more line molasses and another coconut sugar that is more like brown rice syrup and much lighter in color. Annette Wilderness Family Naturals 1-800-945-3801 http://www.wildernessfamilynaturals.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2005 Report Share Posted May 25, 2005 Selina Is the " coconut nectar " our " tuba " in Tagalog? You said that one coconut sugar is produced through heat, and another one with no heat, what is the latter made from? Thanks. Coconut Sugar > > > " Coconut Sugar " is the sap of the coconut heated > " boiled " down into a > syrup. > It contains lots of minerals and some coconut oil > so the glycemic index is > lower than many other natural sweeteners. > > With sweet things, the glycemic index is lowered > predominately by fiber > and > by fats. It can also be affected by proteins. The > higher the fiber > content > and the fat content the slower the sugars get into > the blood stream and > the > lower the insulin response. Proteins keep the > sugar from spiking and help > the blood sugar to be constant instead of dipping > and diving. > > Sally Fallon was the first person to talk with me > about coconut sugar. > She > said she really likes the flavor and finds it to > be a delicious natural > sweetener. > > We are working with someone in the Philippines to > produce coconut sugar, > and > have been working on it for several months. Like > maple syrup, it takes > lots > of sap to make a little syrup. There are things > like monitoring the > temperature, ending viscosity, etc. that we need > to work on before it is a > product we can carry and stand behind. Right now > there are really no > industry specifications so quality can vary from > producer to producer, > country to country. That means you may find some > coconut sugar that is a > dark brown and tastes more line molasses and > another coconut sugar that is > more like brown rice syrup and much lighter in > color. > > Annette > > Wilderness Family Naturals > 1-800-945-3801 > http://www.wildernessfamilynaturals.com > > > [Non-text portions of this message have been > removed] > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 There is a type of coconut sugar and nectar that goes through heat . while according to my friend, there is another brand in the philippines that doesn't undergo heat. this type is the one recommended for use as a food supplement that is suppose to be good for certain ailments. I've tried it as well, and it taste real good. its just more expensive than the one that is heated. we are looking into producing more of it as the requirement abroad for coconut sugar is increasing. although what i have is both the coconut sugar and nectar that goes through heat. my friend said the one that is not heated is better. thanks selina sayong loggia coconut sugar www.coconaturelle.com --- Wilkins <montemomma2002@...> wrote: > Annette , It would be entirely appropriate to let us > know about any new health or coconut related > products that come out.Same goes for any other > vendor. I think this can be done with good taste so > we dont unendate the group with too much > commercialism. But part of our purpose is to know > about the good stufff! We ar all about information . > in NC > > Annette Fischer > <annette@...> wrote: > We send out health tips, new product info, > nutritional info and newsletters > to everyone who signs up for them. I try not to be > too controversial, but I > want to be informative. If you go to our website > there is a box there for > anyone who wants to sign up. Just submit your email > address. You can go in > anytime to adjust your email address and you can > cancel at anytime. > > I try to not inundate people with too many emails. > Typically you will > receive something about 2 times a month. (At least > that is our goal) When > new products come in you will know, and when > products that have been out of > stock come in you will know. Many of the types of > things that you see on > this list we have info on as well. I am just > finishing a study I have been > doing on minerals and hope to send out a newsletter > soon. In about a month > I will be speaking at a seminar in Wisconsin about > mercury toxicity/heavy > metals in the body/mercury amalgam fillings/root > canals etc and so I will > probably be doing a newsletter on that in June. We > have a health tip just > about ready to send off to everyone on the list > telling people how to take > their pH (blood and urine), what it means, and a few > tips on alkaline/acid > balances in the body and how this relates to bone > loss, healthy teeth, etc. > > Anyone who wants to is welcome to sign up. However, > I could let the list > know about things (like the coconut sugar) when they > are available (that is > if it will not offend people). There are lots of > people on the list who are > marketing products and I do not want to make this > list become too sales > oriented and lose the health orientation it now has. > It might be better if > people just signed up for the our newsletter. > > Thanks for asking. I'd love to have you on our > mailing list! > > Annette > > Wilderness Family Naturals > 1-800-945-3801 > http://www.wildernessfamilynaturals.com > > Coconut Sugar > > > " Coconut Sugar " is the sap of the coconut heated > " boiled " down into a > syrup. > It contains lots of minerals and some coconut oil > so the glycemic index is > lower than many other natural sweeteners. > > With sweet things, the glycemic index is lowered > predominately by fiber > and > by fats. It can also be affected by proteins. The > higher the fiber > content > and the fat content the slower the sugars get into > the blood stream and > the > lower the insulin response. Proteins keep the > sugar from spiking and help > the blood sugar to be constant instead of dipping > and diving. > > Sally Fallon was the first person to talk with me > about coconut sugar. > She > said she really likes the flavor and finds it to > be a delicious natural > sweetener. > > We are working with someone in the Philippines to > produce coconut sugar, > and > have been working on it for several months. Like > maple syrup, it takes > lots > of sap to make a little syrup. There are things > like monitoring the > temperature, ending viscosity, etc. that we need > to work on before it is a > product we can carry and stand behind. Right now > there are really no > industry specifications so quality can vary from > producer to producer, > country to country. That means you may find some > coconut sugar that is a > dark brown and tastes more line molasses and > another coconut sugar that is > more like brown rice syrup and much lighter in > color. > > Annette > > Wilderness Family Naturals > 1-800-945-3801 > http://www.wildernessfamilynaturals.com > > > [Non-text portions of this message have been > removed] > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 26, 2005 Report Share Posted May 26, 2005 My current understanding is that some people have experimented making coconut sugar with an evaporator. This means less heat, but there is still heat used. It makes a milder sugar, but it requires more expensive equipment and a more sophisticated process. The darker the coconut sugar the more heat it has seen. However, for making coconut sugar, water needs to be removed and the natural sugars need to be concentrated. If you use a vacuum you can do this under less heat. Evaporators use less heat as well. The more heat that is used the more toasted the taste and the darker the sugar will be. That is why a mentioned the more mild flavor of brown rice syrup and the stronger taste of molasses for comparison. Annette Wilderness Family Naturals 1-800-945-3801 http://www.wildernessfamilynaturals.com Coconut Sugar > > > " Coconut Sugar " is the sap of the coconut heated > " boiled " down into a > syrup. > It contains lots of minerals and some coconut oil > so the glycemic index is > lower than many other natural sweeteners. > > With sweet things, the glycemic index is lowered > predominately by fiber > and > by fats. It can also be affected by proteins. The > higher the fiber > content > and the fat content the slower the sugars get into > the blood stream and > the > lower the insulin response. Proteins keep the > sugar from spiking and help > the blood sugar to be constant instead of dipping > and diving. > > Sally Fallon was the first person to talk with me > about coconut sugar. > She > said she really likes the flavor and finds it to > be a delicious natural > sweetener. > > We are working with someone in the Philippines to > produce coconut sugar, > and > have been working on it for several months. Like > maple syrup, it takes > lots > of sap to make a little syrup. There are things > like monitoring the > temperature, ending viscosity, etc. that we need > to work on before it is a > product we can carry and stand behind. Right now > there are really no > industry specifications so quality can vary from > producer to producer, > country to country. That means you may find some > coconut sugar that is a > dark brown and tastes more line molasses and > another coconut sugar that is > more like brown rice syrup and much lighter in > color. > > Annette > > Wilderness Family Naturals > 1-800-945-3801 > http://www.wildernessfamilynaturals.com > > > [Non-text portions of this message have been > removed] > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 From Eat Fat, Lose Fat by Sally Fallon and Enig (page 268): Coconut Sugar A wonderful natural sweetener made from the sap of coconut flowers. Also called " palm sugar " , it is less sweet than other natural sweeteners. It comes as a pale paste. Use it in coconut desserts and soups, since (unlike other natural sweeteners) it won't turn the white coconut milk brown. J. Health books (and a health information program) here: http://www.AffiliateDreams.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 I am a diabetic and I sure would not use ANY form of sugar. Sure, some are less harmful than others, but no sugar is good to use. Alobar On 5/6/08, elowenn2 <hazelalexander@...> wrote: > Hi > Last week in the supermarket they were selling something labelled > coconut sugar, this week there's none left. > > Can anyone tell me about coconut sugar please? All I've managed to find > out online so far is, that there is palm sugar and coconut sugar, both > made from the tree sap, but only one is from the coconut palm. One site > says it is good for diabetics as it has a low GI number and another > site says it's full of vitamins and minerals. So I'd be interested in > finding out more... > > Many thanks > > Hazel > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 Hazel, I am diabetic too and i use green (powderized leaves) stevia. A tiny tiny pinch would sweeten a cup of coffee. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2008 Report Share Posted May 7, 2008 I get here in Hong Kong quite often. Do not know much about it but it is a nice substitute to processed sugar (which I refuse to use). Use instead of honey some times. Cheers, Doug Coconut sugar Hi Last week in the supermarket they were selling something labelled coconut sugar, this week there's none left. Can anyone tell me about coconut sugar please? All I've managed to find out online so far is, that there is palm sugar and coconut sugar, both made from the tree sap, but only one is from the coconut palm. One site says it is good for diabetics as it has a low GI number and another site says it's full of vitamins and minerals. So I'd be interested in finding out more... Many thanks Hazel Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 13, 2008 Report Share Posted May 13, 2008 My family in the Philippines makes coconut sugar - it's a great sugar substitute especially for my morning coffee. Plus you get the added benefit of vitamins, minerals and amino acids retained from the coconut sap. It's still not stocked at our natural food stores here in Northern Cal. so my supply depends on relatives and friends arriving from the islands. But hopefully that'll change in the near future. Here's more information on coconut sugar: http://cocozap.blogspot.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2008 Report Share Posted May 15, 2008 Hi all, Coconut sugar will be available next week through Cocovida distributors in the UK, France, Germany and Singapore. (In fact you can probably get it now on some of the sites). We have already sent our guys a couple of shipments by air, but there is a much larger shipment going by sea next week. This sugar is not produced in Mindanao, but on our own land in Dolores, Eastern Samar. Our guys do an amazing job in producing the sugar, as we don't have dwarf trees on our land. As Tess says, it is extremely hard work collecting the sap at the right time, but that hard work is what gives us an amazing, totally natural, sweetener. Take care, Steve P.S. I almost forgot. The Cocovida distributors in the UK also include Coconutty UK. > > Hi , > > May i answer your question in behalf of Dr. SEV? > > Coconut Sugar comes from the Coconut Sap. These are drippings from the infloresence of the coconut tree. In our language this is called " tuba " . a coconut tree can have a total drippings of up to 3 liters a day BUT NOT ALL of these drippings can be used for coconut sugar. Sap drippings from the coconut are made into: coconut syrup, " lambanog " (coconut liquor); vinegar and coconut sugar. > > Drippings that are collected from the tree between about 6am to 6pm (when there is still sunlight) are used for the 3 other products but not for the coconut sugar. Sap collected ONLY in the very early mornings (3 to 4am) and those collected late at night are used for coconut sugar. > > These drippings should not be subjected to change in temperature because if so their natural sweetness will not be contained and also these will not crystalize to become sugar... > > So in other words, this is something we cannot make in our homes unless we reside right in the middle of the coconut plantation. Making coconut sugar is an arduous work too. it should have the right temperature and should be really controlled. The coconut farmers follow a very crude but effective method in doing the sugar. And cooking during the wee hours of the morning is no joke.. > > As of this present time there are only two or three groups of coconut farmers in the Philippines who are doing coconut sugar because the transfer of technology is still on going. Added together, the total production capacity of coconut sugar production in the Philippines is only less than 10 tons a month. With the increase in the demand for coconut sugar with a low glycemic index of 35, (formally launched in NPEW last March) we are still at this point " moving mountains " to really satisfy the present demand. Coconut sugar production in the Philippines is only but 3 years old and we still have a lot to do. The present production is only contained in the Mindanao areas specifically in Cagayan de oro and Gen San because the trees from these areas are only about 6 feet tall making them ideal for collection of SAP and not endangering the lives of the farmers. > > Thanks again for your interest on coconut sugar. This product is being distributed in the USA by OMMIHERB TRADE in San Francisco, and also Viviendo USA in Pittsburgh. We used to solely market this product in coordination with the Philippine Coconut Authority, but now the market is open to other sellers, however stocks are quite low presently. What we do is work very closely with the farmers to help increase their total production capacity. > > Thanks, > > Tess > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2008 Report Share Posted May 16, 2008 Tess, Thanks for the explanataion. I do sometimes see coconut sugar sold at organic and health food stores. i hope when i go home this end of June i will get hold of that much talked about coconut sugar. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2008 Report Share Posted May 16, 2008 what a shame... none for the USA !!! > > > > Hi , > > > > May i answer your question in behalf of Dr. SEV? > > > > Coconut Sugar comes from the Coconut Sap. These are drippings from > the infloresence of the coconut tree. In our language this is > called " tuba " . a coconut tree can have a total drippings of up to 3 > liters a day BUT NOT ALL of these drippings can be used for coconut > sugar. Sap drippings from the coconut are made into: coconut > syrup, " lambanog " (coconut liquor); vinegar and coconut sugar. > > > > Drippings that are collected from the tree between about 6am to 6pm > (when there is still sunlight) are used for the 3 other products but > not for the coconut sugar. Sap collected ONLY in the very early > mornings (3 to 4am) and those collected late at night are used for > coconut sugar. > > > > These drippings should not be subjected to change in temperature > because if so their natural sweetness will not be contained and also > these will not crystalize to become sugar... > > > > So in other words, this is something we cannot make in our homes > unless we reside right in the middle of the coconut plantation. > Making coconut sugar is an arduous work too. it should have the right > temperature and should be really controlled. The coconut farmers > follow a very crude but effective method in doing the sugar. And > cooking during the wee hours of the morning is no joke.. > > > > As of this present time there are only two or three groups of > coconut farmers in the Philippines who are doing coconut sugar > because the transfer of technology is still on going. Added > together, the total production capacity of coconut sugar production > in the Philippines is only less than 10 tons a month. With the > increase in the demand for coconut sugar with a low glycemic index of > 35, (formally launched in NPEW last March) we are still at this > point " moving mountains " to really satisfy the present demand. > Coconut sugar production in the Philippines is only but 3 years old > and we still have a lot to do. The present production is only > contained in the Mindanao areas specifically in Cagayan de oro and > Gen San because the trees from these areas are only about 6 feet tall > making them ideal for collection of SAP and not endangering the lives > of the farmers. > > > > Thanks again for your interest on coconut sugar. This product is > being distributed in the USA by OMMIHERB TRADE in San Francisco, and > also Viviendo USA in Pittsburgh. We used to solely market this > product in coordination with the Philippine Coconut Authority, but > now the market is open to other sellers, however stocks are quite low > presently. What we do is work very closely with the farmers to help > increase their total production capacity. > > > > Thanks, > > > > Tess > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2008 Report Share Posted May 17, 2008 I am in the uk..can someone give me the website for cocovida please? thanks ajd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2008 Report Share Posted May 17, 2008 http://www.cocovida.co.uk/ Re: coconut sugar I am in the uk..can someone give me the website for cocovida please? thanks ajd Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2008 Report Share Posted May 17, 2008 Good day. I just got an email inquiry to reply here, yes you may purchase Mr.Coconut sugar & other products online using paypal payments visa & mastercard, we ship to Europe, Uk, USA, Asai, UAE. Please visit www.mrcoconut.com.ph <http://www.mrcoconut.com.ph> Login and register for free. We are also now welcoming ditributors and Mr.Coconut store franchisees. Please email us your letter of intent and company/personal profile to info@... <mailto:info@...> Thank you God bless. Mr.Coconut " Live the coconut lifestyle " TM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2008 Report Share Posted May 17, 2008 I checked this out and it would cost $70 to mail two small jars of the coconut sugar to Montana! Guess I'll be waiting until it is available in the states. Blessings, Sunny --- jonjavier <jonjavier@...> wrote: > > Good day. I just got an email inquiry to reply here, > yes you may > purchase Mr.Coconut sugar & other products online > using paypal > payments visa & mastercard, we ship to Europe, Uk, > USA, Asai, UAE. > > Please visit www.mrcoconut.com.ph > <http://www.mrcoconut.com.ph> > > Login and register for free. > > We are also now welcoming ditributors and Mr.Coconut > store franchisees. > Please email us your letter of intent and > company/personal profile to > info@... <mailto:info@...> > Thank you God > bless. > > > Mr.Coconut > " Live the coconut lifestyle " TM > > > > [Non-text portions of this message have been > removed] > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2008 Report Share Posted May 17, 2008 Sorry Barbie. It is coming though, believe me. I am English, so it has always made sense for us to build our business in Europe first. However, the market in North America is massive, so as soon as my knees allow me to climb coconut trees again, our production capacity will increase dramatically. Take care, Steve > > > > > > Hi , > > > > > > May i answer your question in behalf of Dr. SEV? > > > > > > Coconut Sugar comes from the Coconut Sap. These are drippings > from > > the infloresence of the coconut tree. In our language this is > > called " tuba " . a coconut tree can have a total drippings of up to 3 > > liters a day BUT NOT ALL of these drippings can be used for coconut > > sugar. Sap drippings from the coconut are made into: coconut > > syrup, " lambanog " (coconut liquor); vinegar and coconut sugar. > > > > > > Drippings that are collected from the tree between about 6am to > 6pm > > (when there is still sunlight) are used for the 3 other products > but > > not for the coconut sugar. Sap collected ONLY in the very early > > mornings (3 to 4am) and those collected late at night are used for > > coconut sugar. > > > > > > These drippings should not be subjected to change in temperature > > because if so their natural sweetness will not be contained and > also > > these will not crystalize to become sugar... > > > > > > So in other words, this is something we cannot make in our homes > > unless we reside right in the middle of the coconut plantation. > > Making coconut sugar is an arduous work too. it should have the > right > > temperature and should be really controlled. The coconut farmers > > follow a very crude but effective method in doing the sugar. And > > cooking during the wee hours of the morning is no joke.. > > > > > > As of this present time there are only two or three groups of > > coconut farmers in the Philippines who are doing coconut sugar > > because the transfer of technology is still on going. Added > > together, the total production capacity of coconut sugar production > > in the Philippines is only less than 10 tons a month. With the > > increase in the demand for coconut sugar with a low glycemic index > of > > 35, (formally launched in NPEW last March) we are still at this > > point " moving mountains " to really satisfy the present demand. > > Coconut sugar production in the Philippines is only but 3 years old > > and we still have a lot to do. The present production is only > > contained in the Mindanao areas specifically in Cagayan de oro and > > Gen San because the trees from these areas are only about 6 feet > tall > > making them ideal for collection of SAP and not endangering the > lives > > of the farmers. > > > > > > Thanks again for your interest on coconut sugar. This product is > > being distributed in the USA by OMMIHERB TRADE in San Francisco, > and > > also Viviendo USA in Pittsburgh. We used to solely market this > > product in coordination with the Philippine Coconut Authority, but > > now the market is open to other sellers, however stocks are quite > low > > presently. What we do is work very closely with the farmers to help > > increase their total production capacity. > > > > > > Thanks, > > > > > > Tess > > > > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2008 Report Share Posted May 18, 2008 Hi, from Coconutty.co.uk here. We have just taken delivery of a limited quantity of coconut sugar from Cocovida, Philippines and are in the process of updating the websites. The Coconut sugar should be available within the next day or two from www.coconutty.co.uk and www.cocovida.co.uk Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 19, 2008 Report Share Posted May 19, 2008 Hello, I have some dumb questions: what form/texture does the coconut sugar come in. I did a search & there was products called coconut palm sugar & palm sugar - are they the same? It looks like it is not available in the USA? Some pictures had it in jars & looked like granulated form that looked like brown sugar. Another picture was a formed package/ God Bless You & Yours, Georgia (hahagranny) ~~~God's answers are wiser than our prayers~~~ ~~~Life is not measured by the number of breaths you take but by the moments that take your breath away~~~ ~~~Never be bullied into silence. Never allow yourself to be made a victim. Accept no one's definition of your life, define yourself~~~ Harvey Fierstein **************Wondering what's for Dinner Tonight? Get new twists on family favorites at AOL Food. (http://food.aol.com/dinner-tonight?NCID=aolfod00030000000001) Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.