click here read the full alert - or -  http://www.glycemic.com/AgaveReport.htm

Coconut palm sugar

BTF Authentically Raw Cashews

The ONLY source for truly raw cashews in the world!  Don’t fall for the misleading claims… if it’s not sourced from Big Tree Farms, they’re not truly raw.  Our Cashews are not heat processed in any way.

Over the course of the past 4 years, Big Tree Farms (BTF) has developed the single highest integrity cold-processed Cashew supply chain in the world.  By working directly with raw foodist David Wolfe, as well as raw food experts from the EU and Australia, Big Tree Farms has built a sustainable supply chain from farm-gate to market based on a global demand for living cashews.

The pitfalls have been many, the learning curve steep; but the resulting cashews have been praised by both those on the raw path and those simply looking for high quality.  There is simply no alternative to Authentically Raw™ cashews; sweeter and more appetizing than any other cashew we have tasted.

In 2005, Big Tree Farms began working with NGO, SwissContact, on the creation of a socially equitable value chain for cashew farmers in eastern Flores Island.  The island of Flores and its southern neighbor, Sumba, account for the majority of cashews produced in Indonesia and yet there were no options for value addition by local producers.  With no facilities for processing, all cashews were purchased “in-shell” and sold to processors in India or Vietnam.  Prices were extremely low, exploitation was extremely high and no premiums were paid for differentiation if motivated producers did try to increase quality by sun drying and/or grading in-shell nuts.

Big Tree Farms developed a program that would allow smallholder cashew farmers to access premiums and begin to take control of value-addition processing.  The first step was certification.   Farmers in the program were certified organic for production and processing as well as for fair trade.  This allowed producers to continue selling cashew-in-shell at a more viable price due to a somewhat stable premium of 10-15% allocated to organic and fair trade cashews.

Due to notoriously thin margins and high necessary volumes associated with cashew processing (estimated minimum processing quantity for conventional cashews is +/-500 metric ton/per annum), the challenge of Big Tree Farms’ program was to find an alternative processing scenario that would yield viable returns with relatively small bulk quantities.

The solution was to create a 100% raw, cold-processed cashew nut.  The definition of “raw” for the nut industry means “not roasted”; cashew-in-shell are either boiled in oil, steamed or scorched in fire in order to condition the shell prior to cracking and speed the process.  However, during that heating process the cashew degrades significantly and essential fatty acids and enzymes are destroyed.  Many companies sell their cashews as “raw” which isn’t false labeling, since in the nut industry the term “raw” simply refers to a nut that is not roasted.  Yet, in the Raw Food industry, many companies sell these unroasted - yet still cooked - cashews to the consumer as cold processed raw cashew.

Big Tree Farms aids in the continued development of special knives which allow producers to both pierce and split the tough outer shell of the unheated cashew nut.  Once the shell has been broken to expose the cashew kernel (still nestled snuggly inside), producers use a thin stainless pick to pry the kernel out. These kernels are still encased in a thin red skin, or testa, which must be dehydrated to facilitate removal.  For this process producers must either use solar dryers erected of bamboo and plastic greenhouse covers or sell the half-processed nuts to Big Tree Farms, as we maintain commercial-scale dehydrator equipment.

Either way the nuts are dehydrated at a maximum of 40º Celsius (solar dryers operate at approximately 35º) for 12-14 hours at which time the thin skin is rubbed from the kernel with cotton gloves.  De-skinned cashews are then sent for final quality inspection where any imperfections are cleaned away with scalpel.  Finished cashews are graded only as Wholes, Splits or Pieces and are returned to dehydration for a final 4-6 hours to guarantee packaging at a min of 5% moisture content.

The processing necessary for our Authentically Raw™ cashews is slow, relative to conventional processing, but the high quality and unbeatable flavor are unquestionable. As an example of this, typical cashews in India are processed at a rate of 12-14kg/worker/day while for our Authentically Raw™ cashews typical processing rates are only between 4-5kg/worker/day!

This great disparity in processing capacities translates to a significant difference in price, which in turn leads to a serious temptation for buyers and manufacturers of  “raw” food products to purchase industry “raw” cashews (defined as non-roasted though still heat-treated) rather than support truly raw, cold-processed product.

A step-by-step guide to Authentically Raw™ Cashew Processing:

1- Picking and drying process of nuts

• Naturally fallen raw cashews with 15-20% moisture are collected by the farmers.
• Raw cashews are sun dried for 2-3 days (maximum temperature is 30°C) until moisture level comes down to 10-12%.

2- Storing of nuts

• Dried cashew nuts are packed in woven gunny sacks and stored in well ventilated rooms with giving enough space between stacks for air circulation. Dried cashew-in-shell are warehoused for up to 12 months without degradation although some further moisture is lost (2-3%).

3- Shelling of nuts

• Raw cashew nuts are shelled manually by utilizing specially-made cutters in order to remove the shells and release the cashew kernels. Kernels at this stage are still covered in a testa or thin skin.

4- Drying process of kernels with testa

• Cashew kernels with testa/skin are dehydrated at maximum 40 ^oC for 12-16 hours in order to reduce moisture level to 5%.

5- Peeling process of kernels

• Testa/skin of the kernel is removed manually by cloth gloves and final quality check is done with scalpel to remove any remaining skin or blemish.

6- Packing of kernels (with or without testa)

• Kernels are  vacuum packed in 1kg plastic bags
• Plastic bags are packaged in cartons.

THE PRODUCTS

Because we own the fermentary and drying facility, we can ferment the beans to your preference.  We can provide you organic, conventional and kosher.  And for the growing raw food movement, we can provide premium verifiable & traceable raw cacao products.  We currently offer for the growing raw food industry:

• Whole unpeeled beans
• Whole peeled beans
• nibs
• truly raw cacao powder
• truly raw cacao butter

All our cacao and processed goods are tested for standard impurities, including; heavy metals, microbial count, salmonella and e.coli.  Because we work directly with the farmers (literally) and because we own the fermentary and drying facility, we have 100% control of the process and product.  As you can see from the picture below, our drying platforms are raised one meter off the ground and are closed solar dryers.  This ensures that animals cannot contaminate the drying cacao beans.

For the raw food industry, we take the beans directly from the cacao pod and put them directly into our dehydrator.  This ensures zero contamination from any potential hazardous source, including e.coli and salmonella.

For the conventional cacao/chocolate industry we can pack in traditional jute or nylon based bags.

For industrial cacao bean inquires, please contact us

For raw cacao information, please visit THRIVE FOODWORKS

OUR CACAO

We at Big Tree Farms work directly with over 2,000 farmers on the islands of Bali and 500 farmers on the island of Lombok to procure our fine cacao.  Since 2005, we have worked with local farmers to bring their cacao quality from international sub-standard ratings to a highly regarded flavor cacao.

The history of the Bali and Lombok Cacao is linked to the history of the legendary Java Criollo, which is linked to the Philippines, which is directly linked to the cacao the Spanish brought there from the legendary Aztec cacao orchards of Soconusco, Mexico.

These genetics that made their way into Indonesia were dominantly planted on old Dutch plantations found on East Java.  These same genetics that were so highly regarded were also planted on the next islands over, Bali and Lombok.  As the chocolate industry become more industrialized in the mid 1900’s and production output replaced quality of flavor, the plantations started to replace the Java Criollo with hybrids that increased the volume of cacao per hectare.

Fortunately, the islands of Bali and Lombok were mostly ignored during the hybridization period.  This is probably due to the fact that villages and small family farms populated these smaller islands, not plantations.  In the mid 1900’s, Bali was nothing like it is today; it was still quite forgotten and remote.  Today, many of Bali’s and Lombok’s farms still remain as they were.  The cacao is grown interspersed with other food crops such as, vanilla, exotic peppercorns, passion fruit, banana, jackfruit, palm trees and mangosteen.  We refer to these as “food forests”.

SUPPLY CHAIN

Big Tree Farms, with direct support from USAID and AMARTA, has created the world’s first fully integrated fermented cacao value chain.  Big Tree Farms operates a Central Processing Unit (CPU) for the efficient fermentation, drying, warehousing and sale of Bali cacao.  Here, we are able to carefully monitor the fermentation process and maintain a more consistent, flavorful product.  Because we work directly with the farmers and pick up the wet beans daily during harvest season, we can offer fully traceable lots of cacao.

Contrary to historic examples of central processing, Big Tree Farms CPU is not a direct profit generating enterprise.  Rather, the CPU is a necessary step in the development of a long-term sustainable supply.  It is run more as a community facility, managed by BTF.

Cacao farmers provide wet beans to Big Tree Farms CPU, which manages the processing through fermentation, drying and sorting.  Big Tree Farms then purchases the properly fermented and dried cacao and a small transparent toll is imposed for processing services rendered.  The central processing unit aims to both ensure consistent high quality product and serve as a processing training center to regional farmers/farmer groups/cooperatives.

This unique model has increased our farmer partners’ income by 30% ! (USAID provided this % during an audit).  This traceable and transparent supply chain model ensures the highest quality cacao for our customers and the highest return for our farmer partners.

We at Big Tree Farms are extremely proud of our cacao products, supply chain and operations.  We are one of only a few cacao handlers in the world that work directly with the farmers, control the fermentation & drying, own a processing facility and sell directly to consumers.  This is probably the most efficient and transparent cacao supply chain in the world!

We thank you for your support!

]]> http://www.bigtreefarms.com/artisan-groups/big-tree-farms-organic-cacao/feed/ http://www.bigtreefarms.com/artisan-groups/big-tree-farms-wild-honey/ http://www.bigtreefarms.com/artisan-groups/big-tree-farms-wild-honey/#comments Wed, 27 May 2009 12:47:47 +0000 admin http://www.bigtreefarms.com/?p=218 OUR HONEY

With the first drops of rain in early September, the mountain regions of Java Island experience a wonderful change of seasons…a time of flowering for many of the island’s fruit trees.  The air is thick with the varied perfumes from this sudden mass blossoming. An audible buzzing can be heard on the wind.  This is island honey season and our beloved bees are doing what they do best… pollinating and making honey.

Our single varietal tropical honeys are produced by traditional small-scale beekeepers on the island of Java using the rare native bee, Apis Sarana.  The bees are caringly moved into large fruit plantations during the seasonal flowering where the dominant nectar collected, and then processed into pure honey, can be controlled.  The result is a collection of rare honeys with incredible flavor and aroma that is perfect in drinks, spread on toast, glazed on meats or drizzled on desserts, fruits or cheeses.  Or, as we do at the office, just eat it by the spoonful!  Why dilute the divine?

Our honey is 100% pure.  No cane sugar is added.  These are rare tropical varietal honeys at their best.  The volume produced is not large, so savor every drop…

(back to top)

Mango Blossom - A dark amber honey and a truly sensual experience. Mango Blossom honey reveals flavors of smoke, butter, black cherries and high notes of passion fruit. An incredibly exotic raw honey! Try serving with aged cheeses such as cheddar, blue cheeses and Parmigiano…Smear over pink grapefruits and citrus and grill for an incredibly fresh dessert…Drizzle over pancakes and waffles

(buy now button)

(picture of product)

Coffee Blossom - One of the lightest amber honeys we offer and a hit among fans of light western honey (i.e orange blossom, blackberry or clover ). The honey is truly fragrant with the aroma and flavor of citrus zest and starfruit. Add to cheese plates with mild, nutty flavored cheeses such as Asiago or Manchego. Toss with sea salt and lightly roasted nuts such as Walnuts, Marcona Almonds or Cashews. Also becomes a beautiful glaze for meats such as ham, duck breasts and short ribs when reduced with jerez vinegar, citrus zest and garlic…

(buy now button)

(a bee collecting coffee blossom pollen)

(picture of product)

Rambutan Blossom - From the flowers of the Rambutan Tree comes a honey with colors ranging from light to dark amber depending on the season. The honey has a fruity nose and bright flavors of sweet citrus. Drizzle over sliced green apples and serve with brie or for baking, try using in place of sugar to create subtly sweet scones and muffins…For hot drinks, spoon liberally into a pot of English Breakfast, Ceylon, Lemon or Ginger tea.

(buy now button)

(picture of product)

Lychee Blossom - A honey of golden hue and smooth silky texture. The buttery mouth feel is coupled with overtones of butterscotch, clover and citrus. Drizzle over or mix into fresh cheeses such as tangy chevres, fromage blanc, mascarpone and fresh sheep’s milk cheeses. Add spoonfuls to a steaming pot of spicy chai or mix into a bowl of thick Greek yogurt and add fresh fruit.

(buy now button)

(back to top)

TROPICAL SPICED HONEYS

Tropical spiced honeys are a unique fusion of wild-crafted honey and traditional spices.  Traditionally used throughout Indonesia as natural remedies for common ailments, these mixes of sweet and spice is a perfect match to sweeten a mug of tea during the cold season.

Korintje Cinnamon Honey – We take our wild-crafted local honeys to create an exquisite and complex base honey, and then add a touch of Korintje Cinnamon.  This honey is perfect in tea or a mug of hot lemon water.

Alor Vanilla Bean Honey - We blend our exotic varietal honeys to create an exquisite and complex base honey, and then add a touch of Alor Vanilla Bean to create a rich and decadent honey elixir.  It is perfect for drizzling on top of desserts, teas or coffee.

(back to top)

Wild Jungle Honey from Borneo – When we can get this honey from the highlands of Borneo, it’s a party on the farm! This is probably the most luscious, sensuous and delectable honey we have ever had. Period. Made from an unknown secret recipe of rainforest nectars collected by Apis Dorsata, the largest honeybee in the world. While this bee has never been domesticated, and is rare in its native rainforest habitat, indigenous peoples in Borneo and beyond have a tradition of “honey hunting” high in the treetops. Hunters free-climb the giant trees (often 40 meters above the forest floor) and amongst a swarm of buzzing massive bees the size of green olives, they collect this divine element.

When will you know we have it in stock?  Just keep checking back from time to time…

Sustaining the Honey Love

While hunting for wild honey in the tree canopy is a high potential secondary forest livelihood that promises to reduce the destruction of these threatened biomes, Big Tree Farms has learned that the harvest of these rare combs must also be handled with an eye to sustainability. The bees do not produce hives but simply build a single comb on the underside of rainforest tree branches and hang and buzz there peacefully. Traditional honey hunters cut away as much of the comb as possible but this is akin to over-harvesting and reduces the health and size of the colony.

Big Tree Farms has started an education program for wild honey collectors that teaches the mantra “Food not Brood!”…When harvesters cut more than the back 20% of a comb of Giant Bees it causes damage to the colony brood and the bees focus is distracted from honey production to rebuilding damaged brood cells. If however the harvester only takes the excess comb (back 20%), the bees quickly rebuild this excess and harvesters can return twice monthly to the same colony.

The Product & Nutritional Info |    Glycemic Index Explained

Environmental Attributes |   Supply Chain |    Market Opportunity

Explore Our Palm Sugar Products:

SweetTree |    Big Tree Farms |   Industrial

Coconut Palm Sugar is Nature’s Perfect Sweetener™

Coconut Palm Sugar is Nature’s Perfect Sweetener!™  Made from the sweet nectar of the coconut palm tree, coconut palm sugar is a pure and simple low-glycemic cane sugar alternative that provides the energy and nutrition your body needs for a healthy lifestyle.  It is rich in nutrients, minerals and good sweetness that you can feel good about putting into your body and even your children’s body.

Coconut palm sugar is the next agave … and then some.

THE PRODUCT

Coconut palm sugar is made from the nectar produced from the coconut tree (coco nucifera).  Once collected, it is boiled and processed into a granule.

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.

Coconut palm Sugars produce slow release energy, which sustains the human body through your daily activities without regular sugar “highs”, and “lows”.

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 sugar has a nutritional content far richer than all other commercially available sweeteners. It is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.

* Please note that some coconut palm sugar on the market, in particular palm sugar from Thailand, is also mixed with cane sugar and other malt-based ingredients.  Our coconut palm sugar is PURE coconut palm nectar. No cane sugar added.  No maltodexrin added.  Just pure, unadulterated coconut palm sugar made from 100% coconut palm nectar from Coco Nucifera, the green coconut tree.

NUTRITIONAL INFORMATION

The Philippine Food and Nutrition Research Institute released the following information about their analysis of nutritive values found in coconut palm sugar:

Source:  COMPARISON OF THE ELEMENTAL CONTENT OF 3 SOURCES OF EDIBLE SUGAR -  Analyzed by PCA-TAL, Sept. 11, 2000.  (MI Secretaria et al, 2003) in parts per million (ppm or mg/li), USDA, www.nutritionaldata.com
Health Attributes of Coconut Palm Sugar Nutrients:

(back to top)

GLYCEMIC INDEX EXPLAINED

Coconut palm sugar is GI-35.  The Philippine Food and Nutrition Research Institute used the following procedure to determine the Glycemix Index (GI) value of palm sugar:

• Fifty grams (240 ml) standard glucose tolerance test beverage (Medic Orange 50, Product no. 089) and fifty (50) grams of coconut palm (Cocos nucifera) sugar  was fed in random order to ten (10) human subjects.
  
• Blood samples (0.3-0.4 ml) were collected after feeding through finger prick using a 7ml Vacutainer  at zero (0) hour, and thereafter at every 15 min interval for 1 hour, and every 30 min or the next hour.

• The serum was separated from the blood using a refrigerated Effendorf centrifuge, and analyzed for glucose levels on the same day using a Clinical Chemistry Analyzer after calibration with the glucose standard (Glucofix Reagent1: Menarini Diagnostics, Firenze, Italy).

• The blood sugar levels of the ten (10) healthy human subjects given coconut palm sugar and reference glucose food samples were graphed against the time of study.  The incremental area under the glucose response curve (IAUC) of the coconut palm sugar was calculated geometrically ignoring the area below the fasting level (Wolever et al.,1991).  The Glycemic Index (GI) of the coconut palm sugar was calculated as GI = IAUC of the test food / IAUC of standard glucose multiplied by 100.  It’s index value is 35.

Glycemic Index and Glycemic Load:

Glycemic Index takes into account the quality of the carbohydrate in a food and ignores its quantity.  A glycemic index value therefore tells us only how rapidly a particular carbohydrate turns into sugar.  It doesn’t tell how much of that carbohydrate is in a serving of a particular food.  Both the things are important to understand a food’s effect on blood sugar.

Glycemic load considers the quality and the quantity of carbohydrate content of the foods.

The following table gives a values for low, medium and high glycemic load for foods.

• Low GI = 55 or less
• Medium GI = 56 - 69
• High GI = 70 or more

*Values are with reference to Glucose.

Foods that have a low glycemic index invariably have a low glycemic load, while foods with an intermediate or high glycemic index range from very low to very high glycemic load.  Therefore, you can reduce the glycemic load of your diet by limiting foods that have both a high glycemic index and a high carbohydrate content.

According to Dr. Trinidad, a scientist from the Food and Nutrition Research Institute – Department of Science and Technology the Glycemic Index (GI) is the glucose response of an individual from food relative to a standard glucose solution.  Low G I food is good for proper control and management of diabetes mellitus (type II diabetes) and has been shown to lower total and LDL cholesterol.  It is also good for weight maintenance therefore prevents overweight and obesity.

Their findings indicate the glycemic index of 35 for pure coconut palm sugar. Please note that some coconut palm sugar on the market, in particular palm sugar from Thailand, is also mixed with cane sugar and other malt based ingredients.

The glycemic index value alone does not give accurate picture of the food. The glycemic load (GL) takes both the things into account. The glycemic load is the glycemic index divided by 100 multiplied by its available carbohydrate content

The glycemic load of coconut palm sugar is 1.4, or 1 when rounded off.

Who can Benefit from Eating Food Low on the Glycemic Index?

By helping to maintain lower blood sugar and insulin levels, a low-GI diet may be useful in preventing and treating a variety of the health problems. Here are some examples of how eating low on the glycemic index can help promote excellent health:

Diabetes - Substituting low-GI carbohydrates (like thick-cut oats, pasta, and legumes) for high-GI carbohydrates (like processed cereals, white bread, and potatoes) can help lower blood glucose levels in people with diabetes. This is why the GI has been an integral part of medical nutrition therapy for diabetes in Australia, New Zealand, Canada, and Europe for many years.

A low-GI diet may also help prevent diabetes from ever developing in the first place. Harvard University researchers who tracked the eating habits of over 100,000 men and women found that people whose diets are low in fiber and high in refined and high-GI carbohydrates are more than twice as likely to develop type 2 diabetes, as are people who eat a fiber-rich diet with a low glycemic load.

Cancer -  Insulin is a cellular growth factor. Many studies have shown an association between high insulin levels and a variety of cancers including breast, colorectal, prostate, and pancreas. Other studies have shown links between diets high in sugar, refined carbohydrates, glycemic load, and cancer. This suggests that lifestyle changes like maintaining a healthy body weight, exercising, and eating a healthy low-GI diet may help protect against cancer at least partly by lowering insulin levels.

Cardiovascular disease -As with type 2 diabetes, researchers have found that a diet high in refined and high-GI carbohydrates may substantially raise the risk for heart disease. These foods increase blood insulin levels, which in turn contribute to a higher blood pressure, higher levels of blood fats (triglycerides), lower levels of HDL (good) cholesterol, and an increased tendency for dangerous clots to form and linger in the blood.

Hypoglycemia - People who have meal-related reactive hypoglycemia secrete too much insulin after eating. This causes the cells to remove so much sugar from the blood that they feel weak, shaky, irritable, headach-y, unable to concentrate, and very hungry with a few hours of eating. Choosing low-GI carbohydrates can help prevent this type of hypoglycemia because eating foods that promote a gradual rise in blood sugar and a lower insulin response reduces the likelihood that blood sugar levels will drop too low.

Obesity - Since low-GI foods are slowly digested, they provide a gradual and sustained rise in blood sugar. This keeps you feeling full and satisfied and delays the return of hunger between meals. Conversely, high-GI carbohydrates provide short bursts of energy that satisfy you in the short term but soon leave you hungry. Many of the fat-free and low-fat foods that have become popular over the last decade—such as bagels, processed cereals, rice cakes, crackers, snack chips, and cookies—tend to rank high on the glycemic index and may actually contribute to a pattern of overeating in some people.

(back to top)

ENVIRONMENT

Tropical palms are an ecologically beneficial tree crop that grows in diverse, wildlife supportive agro-ecosystems, restore damaged soils and require very little water.  Coconut palms are considered the “Tree of Life” by many traditional communities throughout the world, as one tree can provide a multitude of usable goods, such as; roofing material, food, coconut water, building material and shade for crops.

Other key Eco-points:

• The Food and Agriculture Organization (FAO) of the World Bank has reported that coconut palm sugars are the single most sustainable sweetener in the world!
• Coconut palm sugar is not produced from the same palm species as is used for the production of palm oil.
• Coconut palms produce an average of 50-75% more sugar per acre than sugar cane and use less than 1/5^th the soil nutrients for that production.

(back to top)

SUPPLY CHAIN

We work with over 1,000 farmers on the island of Java for our coconut palm sugar production and have been directly involved with the creation of farmer cooperatives, internal control systems and organic certificates for them and their product.

We oversee a number of small cooperative maintained sugarhouses and directly own and operate a processing facility for ensuring final quality assurance for all final coconut palm sugar products.  The sugarhouses are small commercial kitchens, allowing producers to continue the tradition of small batch coconut palm sugar production and at the same time have a product that is clean, free of any contamination, and consistently of the highest quality.

Other key community points:

• • 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local communities and we work directly with international NGO’s in order to maintain transparent, socially equitable supply chains.

• • Our sustainable supply chain manages direct producer programs in value addition education and practice, market access and small business/cooperative management.

• • Through market access and production training, smallholder sugar-tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200% while maintaining a competitive market price as a cane sugar alternative!

Coconut palm sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.

(back to top)

MARKET OPPORTUNITY

Coconut palm sugar represents a tremendous new opportunity for innovation in product formulation that syncs with current trends towards health and quality of diet.  Cane sugar alternatives are gaining traction rapidly as packaged food and supplement manufacturers move towards the use of these items in new product offerings.

It can be used as a 1:1 replacement to cane sugar in most applications.  It has a very low melt temperature with an extremely high burn temperature, making it perfect for confectionary uses.  It also dissolves in liquids and wet dough without residue because it is derived from nectar, as opposed to a crystal particulate like cane sugar.

Diabetes continues to soar in the U.S. and elsewhere, with no signs of slowing down.  By the CDC’s latest count nearly 21 million Americans have diabetes (7% of the U.S. population). More than 6 million of those people don’t know they have diabetes. (These numbers represent an increase of 2.6 million people with diabetes since 2002.) These conditions however can be managed. People with type 2 diabetes and pre-diabetes can be treated with lifestyle change (such as eating habits and exercise) and/or medications.  Due to its Low GI rating and high nutrient content, palm sugar fits the bill as an exceptionally unique lifestyle ingredient that is perfectly in sync with the demands of the market.

While coconut palm sugar has long been a staple for South East Asian culinary heritage and herbal medicine, the evolution of this traditional sweetener into a practical and easy to use cane sugar alternative heralds an exciting moment for the food & beverage industry. With an extremely low glycemic index, an extremely high nutrient content and an affordable price for manufacturers and consumers alike, palm sugar is poised to become a leading sustainable sweetener.

Coconut Palm Sugar is the only low glycemic sweetener on the market today, which truly delivers on all aspects of health, transparent equity, traceability and environmental sustainability.

For more information on the wonder of coconut palm sugar, please contact us (link to contact page)

(back to top)

• Organic Coconut Palm Sugar
• Cacao Products; Organic & Raw
• Single Origin Pepper
• Handcrafted Bali Sea Salt
• Rare Exotic Raw Honeys
• Cashews; Organic & Raw
• Molinjo Chips
• Gifts

- Premium Sustainable Foods

- Coconut Palm Nectar

- Instant Coconut Water

- Traditional Molinjo Chips

• Our Projects
• The Farms
• Our Ethos
• Our Story
• Where to find our products
• Wholesale Inquiries
• Distributors
• Contact us
• Newsletter
• Press
• Firefly Dinner Series

A Cacao flower…the elegance of nature is unparalleled.

After pulling some strings and making some phone calls,
I was able to secure a meeting with the cacao division manager
at Big Tree Farms. The cacao farms are on the west coast of the
island, while the vegetable farms are found in the north.

Thats the beauty of Big Tree…different farms contributing
to the same ultimate goal: Sustainable Farming, and empowering
local growers with fair prices and eager buyers.

Read More

June 24, 2008

For Immediate Release:

SweetTree™ Sustainable Sweeteners is launching the world’s first certified organic Evaporated Palm Sugar. Evaporated Palm Sugar is a low glycemic, highly nutritious cane sugar alternative that provides the sustained energy your body needs for a healthy lifestyle. SweetTree Sustainable Sweeteners is launching nationally with Whole Foods Market in September.

In a recent study by The Food and Nutrition Research Institute (FNRI), Palm Sugar derived from Cocos Nucifera (coconut palm) was found to have an extremely low glycemic (GI) index rating of only 35, making it one of the lowest GI unprocessed sweeteners on the market. Low GI index has inherent benefits for weight control, improving glucose and lipid levels in people with diabetes (type 1 and type 2) and general health maintenance.

As well, the Food and Agriculture Organization (FAO) reported that Palm Sweeteners are the single most sustainable sweetener in the world. Tropical coconut palms are an ecologically beneficial tree crop that grow in diverse, wildlife supportive agro-ecosystems, restore damaged soils and require very little water. They are also far more productive than sugar cane, producing on average 50-75% more sugar per acre.

SweetTree™ Organic Evaporated Palm Sugars are produced from the sun-kissed sweet nectar of tropical coconut palm sugar blossoms. Traditional sugar farmers climb high into the canopy of swaying coconuts and gently slice the flower in order to release a sweet liquid, which once collected are kettle-boiled into a thick caramel and ground to a fine crystal. Evaporated Palm Sugar can be used as a direct cane sugar replacement in a 1:1 ratio and is available for both retail and industrial applications.

For more information please contact SweetTree Sustainable Sweeteners – info@sweet-tree.biz

www.sweet-tree.biz

info@sweet-tree.biz

512-597-4929