Sustainable Health :: Sustainable People :: Sustainable Planet :: Market Opportunity :: Nutritional Info :: Glycemic Index Explained :: Recipes :: Press

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One of the lowest glycemic index sweeteners on the market, SweetTree^TM organic coconut palm sugar is highly nutritious, ecologically beneficial and provides sustained energy with an inspired taste.  SweetTree^TM collaborates directly with family farmers to create viable livelihoods and direct transparent market access.

The FAO (Food & Agriculture Organization of the United Nations) claims coconut sugar is the single most sustainable sweetener in the world!

A perfect choice for health, people and planet.

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Available in 1lb retail pouch, food service and industrial quantities.  Please contact us for sales information.

(1 lb retail pouch - click to enlarge)

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SweetTree organic coconut sugars are Nature’s Perfect Sweetener^TM. A pure and simple cane sugar alternative that provides the energy and nutrition your body needs for a healthy lifestyle.  Why?  Keep reading…

While coconut 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.  SweetTree coconut sugar has an extremely low glycemic index, an extremely high nutrient content and an affordable price for manufacturers and consumers alike…

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SUSTAINABLE HEALTH

SweetTree Organic Coconut Sugar is a 100% organic, minimally processed, unfiltered, and unbleached natural sweetener. And contains no preservatives.

SweetTree organic coconut 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).  SweetTree is rated at a GI-35.  By comparison, most commercial agaves are GI-42, honeys are GI-55 and cane sugars are GI-68.

Coconut sugar produces a slow energy release, which sustains the human body through your daily activities without regular sugar “highs” and “lows”.  The major component of SweetTree organic 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.  Agave syrup, another popular alternative sweetener, is primarily made of fructose making it a high fructose syrup, similar to high fructose corn syrup.  Many studies have been conducted on sucrose vs. fructose and we suggest you educate yourself to discover which best suits your personal dietary wants and/or needs.

Coconut sugar has a nutritional content far richer than all other commercially available sweeteners.  SweetTree 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 palm sugar on the market, in particular coconut palm sugar from Thailand, is also mixed with cane sugar and other malt-based ingredients… which isn’t a bad thing if you don’t mind.   SweetTree is PURE coconut palm sugar.  No cane sugar added.  No chemical inputs.  Just pure, unadulterated palm sugar made from 100% coconut nectar from Coco Nucifera.

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SUSTAINABLE PEOPLE

Smallholder farmers on the island of Java, Indonesia, produce SweetTree organic coconut sugar. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.  These farmers grow a multitude of crops on their land, supporting biodiverse landscapes that enrich the soil, preserving water sources and sustaining the local biome to ensure that trees are maintained and not cut down.  This in turn sustains the people of the communities for generations to come.

SweetTree works directly with international NGO’s in order to maintain transparent, socially equitable supply chains.  We are directly involved in the development of farmer cooperative programs and the creation of additional “sugar shacks” to ensure quality supply for this growing product.  We ensure that these sugar shacks are owned by the cooperatives, keeping more money at the community level.

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

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SUSTAINABLE PLANET

The Food and Agriculture Organization (FAO) of the World Bank has reported that coconut palm sweeteners are the single most sustainable sweetener in the world!

Why?

Because tropical palms are an ecologically beneficial tree crop that grows in diverse, wildlife supportive agro-ecosystems that restore damaged soils and require very little water.

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 and water for that production.

Coconut palms can grow in severely compromised soil (just think of sandy beaches), can survive drought conditions and still produce the sweet nectar that gives us our palm sugar.

Many traditional communities throughout the world consider coconut palms the “Tree of Life”, as they provide a variety of accessible products from which they earn their livelihoods. The production of SweetTree organic coconut sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.

*Organic Evaporated Coconut Palm Sugars are not produced from the same palm species as is used for the production of Palm Oil.

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MARKET OPPORTUNITY

SweetTree Organic Coconut 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.

• SweetTree Organic Coconut Sugar can be used 1:1 as a substitute for cane sugar.
• While SweetTree Organic Coconut Sugar is crystallized into fine granules; the product rapidly dissolves in liquids and wet dough without residue.
• SweetTree Organic Coconut Sugar offers a unique caramel sweetness with a full, round character.
• 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, SweetTree^TM Organic Coconut Sugar fits the bill as an exceptionally unique lifestyle ingredient that is perfectly in sync with the demands of the market.

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NUTRITIONAL INFORMATION

Nutritional Specifications:

Macro-Micro Nutritional Information:

The Philippine Food and Nutrition Research Institute released the following information about their analysis of nutritive values found in coconut palm sugar.  The original comparison only contained Coconut Nectar, Brown Sugar and Refined White Sugar.  To provide a broader comparative analysis, we included Light Agave Syrup, Honey and Maple Syrup.  We realize that all of these sweeteners, including Coconut Palm Nectar, are agricultural products which means this data can change from product to product, batch to batch, season to season, region to region.  This information is based on averages that we obtained from publicly available databases, primarily found on the internet.  Our posted analysis is a genuine effort to provide consumers with an authentic comparison, yet we urge all consumers to conduct their own research in order to feel confident about anything going into their bodies.

Macro-nutrients (mg / 100gm)	Coconut Palm Sugar	Agave Syrup	Honey	Maple Syrup	Brown Sugar	Refined, White Sugar
Nitrogen (N)	202	NA	NA	NA	10	0
Phosphorus (P)	79	7	4	2	3	0
Potassium  (K)	1,030	1	52	234	65	2.5
Calcium (Ca)	8	1.5	6	67	24	6
Magnesium (Mg)	29	1	2	14	7	1
Sodium (Na)	45	1	4	9	2	1
Chloride (Cl)	470	NA	NA	NA	16	10
Sulfur (S)	26	NA	NA	NA	13	2
Boron (B)	0.6	NA	NA	NA	0
Zinc (Zn)	2	0.2	0.2	4.2	.2	0.1
Manganese (Mn)	0.1	0.1	0.1	3.3	.2	0
Iron (Fe)	2	1	0.4	1.2	1.26	0.1
Copper (Cu)	0.23	0.1	0	0.1	0	0
Thiamine	0.41	0	0	0	0	0
Vitamin C	23.4	0.5	0.5	0	0	0

Sources:  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).  www.nutritiondata.com

Health Attributes of Palm Sugar Nutrients:

Macro-nutrients	Health benefits provided by these nutrients
Nitrogen (N)	help treat cardiovascular diseases
Phosphorus (P)	important for bone growth, kidney functions and and cell growth
Potassium  (K)	reduces hypertension, helps regulate blood sugar, helps control cholesterol levels and weight
Calcium (Ca)	vital for strong bone and teeth, and for muscle growth
Magnesium (Mg)	essential for metabolism, nerves and stimulates the brain (memory)
Sodium (Na)	plays a key role in the functioning of nerves and muscles
Chloride (Cl)	corrects the pressure of body fluids and balance the nervous system
Sulfur (S)	important for healthy hair, skin and nails, also helps maintain oxygen balance for proper brain function.
Boron (B)	essential for healthy bone and joint function, enhances body’s ability to absorb calcium and magnesium
Zinc (Zn)	called the “nutrient of intelligence” is necessary for mental development
Manganese (Mn)	has antioxidant, free-radical-fighting properties, is important for proper food digestion and for normal bone structure
Iron (Fe)	vital for the quality of blood, mental development and the immune system
Copper (Cu)	helps to release energy, helps in melanin production in the skin, helps in the production of red blood cells and aid in the absorption and transport of iron.

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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 coconut 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.

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RECIPES FROM OUR CHEF FRIENDS

SweetTree coconut palm sugar can be used as a healthy direct replacement for cane sugar and other sugars in a 1:1 ratio.  Try SweetTree in all your sweetening applications to understand and taste why coconut palm sugar is Nature’s Perfect Sweetener^TM.

The following recipe is created by celebrity chef/baker Akasha Richmond.

Akasha Richmond, health chef to the stars and chef/owner of restaurant Akasha, has become an icon for revolutionizing the way people think about eating.  Using simple, sustainable ingredients Akasha has spent over 20 years creating delicious and beneficial meals for every day.To taste her cuisine, visit her restaurant in Culver City, California or visit her restaurant online at http://akasharestaurant.com/

Snickerdoodles

Makes about 4 dozen cookies.

What you need:

• 2-1/4 cups unbleached flour
• 1 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp Big Tree Farms fine sea salt
• 1 cup unsalted butter
• 1 cup SweetTree Coconut Palm Sugar
• 1 egg - OR - 1/4 cup vanilla or plain soymilk
• 1 tsp of vanilla extract
• Cinnamon coconut sugar for rolling

Ready, set, go….

1. Position two racks close to the center of the oven and preheat the oven to 350ºF.  Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
3. With an electric mixer, cream together the butter, egg, vanilla and coconut sugar until light and fluffy.  OR, if not using the egg, slowly add in the soymilk.
4. Add the flour mixture to the creamed butter with a rubber spatula adn mix lightly until the flour is blendd adn the dough hold together.  Roll the dough into walnut sized balls and then roll the balls into the cinnamon coconut sugar mix.
5. Place the balls onto the prepared baking sheets two inches apart.  Bake in the preheated oven for 8-10 minutes.
6. Remove the cookies, let cool on wire racks and go to town!!!!

Chai Spiced Cookies

What you need:

• 1-2/3 cups unbleached flour
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 1/4 tsp ground anise seed (optional)
• 1/8 tsp ground Big Tree Farms long tail black pepper
• 1/4 tsp Big Tree Farms fine sea salt
• 1 tsp baking soda
• 1 cup unsalted butter
• 1/2 cup SweetTree Coconut Palm Sugar
• 1 large egg
• cinnamon sugar for rolling

Ready, set, go….

1. Position two racks close to the center of the oven and preheat the oven to 350ºF.  Line two baking sheets with parchment paper.
2. In a medium bowl whisk together the flour, cinnamon, cloves, ginger, cardamom, anise seed, pepper, salt and baking soda.
3. With an electric mixer, cream together the butter, sugar and coconut sugar until creamy.  Add the egg and beat well.
4. Add teh dry mixture to the creamed mixture with a rubber spatula adn mix lightly until the flour is blended and dough holds together.
5. Wrap dough in plastic and chill for 1 hour in the refrigerator.
6. Form dough into walnut sized balls and roll in cinnamon sugar.
7. Place on prepared baking sheets and bake for 8-10 minutes
8. Cool on baking sheets for 3-4 minutes and then transfer to wire racks to cool completely (but of course have a couple while they are still hot and gooey).
9. eat them!

The following recipes created are by celebrity chef/baker and author Mani Niall.

Mani is the rock-star of the baking world. Not only is he a master baker, he also is a beekeeper!  We love this.  He wrote a book on honey titled, Covered In Honey, that is a must have for anyone who appreciates the golden nectar.  He is currently the master baker at Just Desserts, a renowned dessert company in San Francisco.  Bottom line, he’s the man!

Check out his amazing books:

Sweet! Sweet & Natural Baking

Almond-Coconut Palm Sugar Biscotti

Crunchy almonds, cinnamon and orange complement the roasty aroma of palm sugar quite nicely in these crisp, dunkable cookies.

Makes about 32 biscotti

What you need:

• 1 1/2 cups (6 ounces) slivered almonds
• 1 1/4 cups coconut palm sugar
• 2 cups unbleached all-purpose flour, preferably organic
• 1 1/2 teaspoons baking powder
• ½ teaspoon cinnamon
• 3 large eggs, beaten
• zest and juice of one large orange

Ready, set, go….

1. Position racks in the center and upper third of the oven and preheat to 350°F. Spread the almonds on a baking sheet. Bake, stirring occasionally, until lightly browned, about 12 minutes. Cool completely.

2. Combine 1/2 cup of toasted almonds with 1/2 cup of coconut palm sugar in a food processor fitted with the metal chopping blade. Pulse until the almonds are very finely chopped, but not a powder. Transfer to the bowl of a standing heavy-duty mixer, and add the remaining 1/2 cup of sugar. Whisk together the flour, baking powder, and cinnamon and add to the bowl. Affix the paddle attachment, and mix at low speed to combine. Add the eggs, orange zest and juice and mix just until the mixture forms a stiff dough. Mix in the remaining 1/2 cup of almonds.

3. Line a baking sheet with parchment paper or a silicone baking mat. Transfer to a lightly floured work surface. Divide the dough in half. Shape each half into a log about 9 inches long and 2 inches in diameter. Place the logs on the baking sheet, spacing them as far apart as possible. Bake in the center of the oven until the logs are golden and set, but still somewhat soft to the touch, 20 to 25 minutes. Remove from the oven, but leave the oven on. Transfer the baking sheet to a wire cake rack. Cool the logs on the baking sheet for 10 minutes.

4. Transfer the logs to a cutting board. Using a serrated knife and a light touch, cut the logs on a slight diagonal into 1/2-inch-thick slices. Line two baking sheets with parchment paper or silicone baking mats. Arrange the slices, 1/2 inch apart and cut sides down, on the baking sheets. Bake, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, until the biscotti are golden and crisp, about 18 minutes. Cool completely on the baking sheet. (The biscotti can be stored in an airtight container at room temperature for up to 2 weeks.)

Coconut Palm Sugar Syrup

Capture the caramelized, butterscotch flavor of coconut palm sugar for a simple treat next time you make pancakes or waffles.  This also works as a sweetening boost to your favorite cocktail!

• 1 ½ cups palm sugar
• ½ cup water.

1. To make the syrup, bring the coconut palm  sugar and water to a boil in a medium-size saucepan over medium heat, stirring to dissolve the sugar. Stop stirring and reduce the heat to low.  Simmer for 3 minutes.  Keep warm if to be used immediately.  Or, let it cool and keep refrigerated to use later on.

The following recipe is created by Chef and Lifestyle expert, Pace Webb.  Learn more about her at - www.thegreengirls.tv - or - http://tasteofpace.blogspot.com

Ingredients:

Filling
1 1/2 lbs. extra-firm silken tofu
1 cup coconut palm sugar
3/4 cup unsweetened coconut milk (shake can vigorously before opening)
3 tablespoons potato starch or arrowroot
1/3 cup canola oil
1 1/4 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup unsweetened shredded coconut

Crust:
1 1/3 cups oat flour
3/4 cup barley flour
1/4 teaspoon salt
1/4 cup water
6 tablespoons canola oil
3 tablespoons maple syrup

Method:
Preheat the oven to 350. For the crust, whisk oat flour, barley flour, and salt in a large bowl. In a separate smaller bowl, whisk water, oil, and maple syrup and then add liquid mixture to dry mixture and combine until a moist dough is formed. Flatten into a small disc press into a 9″ pie pan. Bake for about 20 minutes.

For the filling, blend tofu, palm sugar, coconut milk, oil, potato starch, vanilla extract, salt, and 1/2 cup of shredded coconut mixture in a food processor until creamy. Pour coconut mixture into the baked pie crust. Bake for 25 minutes, then sprinkle remaining shredded coconut evenly onto pie and continue to bake for 15 more minutes. Cool pie and chill for about 4 hours before serving.

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PRESS

Cocont Palm Sugar or Agave Syrup?

High Fructose Corn Syrup and Agave Nectar…

Unrefined sweeteners bring antioxidant boost to baker:

Glycemic Research Institute issues warning on agave syrup - The Medical Advisory Board of the Glycemic Research Institute (GRI) made a decision to halt all future clinical trials involving Agave as a result of the latest round of GRI Human In Vivo Clinical Trials, in which the diabetic subjects experienced severe and dangerous side effects related to the oral ingestion of the sweetener agave.. click here read the full alert - or -  http://www.glycemic.com/AgaveReport.htm

Wall Street Journal - Agave Syrup May Not Be So Simple

Fructose sweeteners may promote Syndrome X

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SweetTree Organic Coconut Palm Sugar is the only sweetener on the market today, which truly delivers on all aspects of health, transparent equity and traceability.

SUSTAINABLE HEALTH ∙  SUSTAINABLE PEOPLE ∙  SUSTAINABLE PLANET