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Coco Natura™
Organic Coconut Sweetener
(available in 250g & 500g)
All Natural Pure Coconut Sap
Coco Natura, the original coconut sweetener, is 100% natural and free from additives and artificial flavorings. It is derived from coconut sap, the sweet juice that is extracted when the budding flower is just about to grow. This traditional process offers a delicious and nutritious sweetener with vitamins (particularly B vitamins), amino acids, and minerals. Coco Natura is known for its low glycemic index (GI) of 35. |
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The Philippines has a first- Coco Natura! A nutrient-rich, all-natural, high-value food product, derived from the fresh sap of organically grown coconut trees. This sweetener serves as a healthier alternative, replacing sugar in coffee, tea, and other beverages. It is also used as a balancing agent and flavor enhancer for cakes, pastries, and even curries and robust sauces. Since it is derived from the budding flower of the coconut tree and not the coconut fruit, many patisseries will find Coco Natura’s rich caramel taste and distinctive aroma perfect for their concoctions.
Compared to sugarcane-based sweeteners, Coco Natura lives up to its claim of being the natural way to sweeten people’s lives. A comparative analysis made by the PCA Plant Tissue Analysis Laboratory reveals that coconut sugar contains more amounts of nitrogen, phosphorus, potassium, magnesium, sodium, chlorine, sulfur, boron, zinc, and copper compared to refined cane or brown sugar. Hence, making coconut sugar not only delicious, but also the more nutritious, smarter choice.
Glycemic Index
Tests conducted by the Food and Nutrition Research Institute and the Dept. of Science and Technology revealed that the glycemic index (GI) of coconut sugar is only at an astounding 35, much lower than that of cane sugar at 50.
HIGH > 70
MED = 56 - 69
LOW < 55
(GI value tells how rapidly a carbohydrate turns into glucose.)
Food that is low in GI is good for proper control and management of diabetes mellitus and has been shown to lower cholesterol. It is the only sweetener that is BFAD approved and documented to be safe for both diabetics and non-diabetics. It is also good for weight maintenance and therefore the prevention of obesity. This breakthrough will soon make a major impact in the lives of millions of diabetics and health conscious people around the world.
Origin
In the Philippines, the coconut tree is known for its rich abundance of healthy produce; thus, calling it by name of the “Tree of Life”. The unopened flower of the coconut tree is the source of the sweet sap- the only ingredient in Coco Natura. This is the same nectar that bees gather to turn into honey. For people, gathering the sap takes age-old techniques and great physical agility. A man climbs up and down the tall coconut trees, balancing on a catwalk hung between them. He then uses a sharp knife to make a very fine slice in the bud. Several incisions twice a day results in the continuous outflow of nectar.This is then collected to produce an organic, naturally delicious, multi-purpose sweetener.
Coco Natura…
- to sweeten your coffee, tea, and other beverages
- to enhance the flavor of your cakes and pastries
- a balancing agent for curries and robust sauces
- the ideal sugar substitute for diabetics
- for weight maintenance and obesity prevention
Take a look at the facts, and compare Coco Natura for yourself!
Comparative Analysis of the Macro & Micro Nutrient Contents of Three Types of Sugar
Nutrient Content |
Coconut Sap Sugar ( a ) |
Brown Cane Sugar ( b ) |
Refined (White) Sugar ( c ) |
Micronutrients mg/L (ppm) in dry matter |
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Boron (B)** |
0.30 |
0 |
0 |
Zinc (Zn)** |
21.20 |
2.0 |
1.20 |
Iron (Fe)** |
21.90 |
12.60 |
1.20 |
Copper (Cu)** |
2.3 |
0.6 |
0.60 |
Macronutrients mg/L (ppm) in dry matter |
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Nitrogen (N)* |
2,020 |
100 |
0 |
Phosphorus (P)** |
790 |
30 |
0.70 |
Potassium (K) |
10,300 |
650 |
25 |
Calcium (Ca) |
60 |
240 |
60 |
Magnesium (Mg) |
290 |
70 |
10 |
Sodium (Na) |
450 |
20 |
10 |
Sulfur (S) |
260 |
130 |
20 |
a Sourced from Zamboanga Research Center; b Brand GK; c Brand Hermano
* Determined through combustion method using Nitrogen Analyzer
** Determined using ICP-AES
Analyzed by: Philippine Coconut Authority - Plant and Tissue Analysis Laboratory
Amino Acid and Vitamin Contents of Freshly-gathered Coconut Sap
AMINO ACID |
Value (g/10g) |
VITAMIN |
Value (mg/dl) |
Histidine |
1.19 |
Thiamine (Vit. B1) |
77.0 |
Arginine |
0.35 |
Riboflavin (Vit. B2) |
12.20 |
Aspartic Acid* |
11.22 |
Pyridoxine (Vit. B6) |
38.40 |
Threonline* |
15.36 |
Para-aminobenzoic acid |
47.10 |
Serine* |
8.24 |
Pyridoxal |
38.40 |
Glutamic Acid* |
34.20 |
Pantothenic acid (Vit.B5) |
5.20 |
Proline |
3.52 |
Nicotinic acid (Vit.B3) |
40.60 |
Glycine |
0.47 |
Biotin (Vit. H) |
0.17 |
Alanine |
2.56 |
Folic acid (Vit.B9) |
0.24 |
Valine |
2.11 |
Inositol |
127.70 |
Methionine |
- |
Choline |
9.0 |
Isoleucine |
0.38 |
Vitamin B12 |
Trace |
Leucine |
0.48 |
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Tyrocine |
0.31 |
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Phenylalanine |
0.78 |
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Source: Kozaki, 1974 as cited in PCARRD, 1993 / Coconuts Today, Vol. XIX November 2004/October 2005
*Dominant amino acids
COCONUT SUGAR FOOD AND NUTRITIVE VALUES
Particulars |
Values |
Total Energy Contenta, cal/100g |
369.40 |
Total carbohydrate a, g/100g |
92.3 |
Moisturea, % |
2.2 |
Asha, % |
2.2 |
Crude Proteina, % |
1.3 |
Crude Fata, % |
0.12 |
Vitamins and Minerals |
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Vitamin Ca, mg ascorbic acid/100g |
23.4 |
Thiaminea |
0.41 |
Macronutrients, mg/100g |
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Potassiumb |
1,300.0 |
Phosphorusb |
79.0 |
Magnesiumb |
29.0 |
Sulfurb |
26.0 |
Calciumb |
6.0 |
Micronutirents, mg/100g |
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Zincb |
2.0 |
Ironb |
2.0 |
Boronb |
0.63 |
Copperb |
0.23 |
Manganeseb |
0.13 |
aAnalyzed by SGS, Philippines
bAnalyzed by PTAL-PCA
Multiply by 10 to convert mg/100g to ppm (mg.kg)
Analyses of Coconut Sap Sugar
(Sample analyzed by Sugar Regulatory Administration)
Glucose, 2.0%
Fructose, 2.9%
Sucrose, 84.98%
Quality Test of Coconut Sap Sugar
(Sample tested by Sugar Regulatory Administration)
Moisture, 2.20%
Sucrose, 85.64%
Reducing Sugar, 7.51%
Total Sugar as Invert 97.65%
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Below are news articles addressing coconut sap:
COCONUT SAP SUGAR EYED FOR DIABETICS
By Ben Cal
MANILA, April 1, 2008
Coconut and its by-products continue to spew a wave of medicinal wonders.
FROM THE COCONUT TREE TO THE SUGAR BOWL FOR DIABETICS
The latest discovery is the coconut sap sugar - clinically tested as the best sugar substitute for diabetics and the health conscious without side effects, says the Philippine Coconut Authority (Philcoa).
Coconut has been the source of food supplement like the virgin coconut oil to name one.
Ms Erlene C. Concibido-Manohar, Philcoa project development officer, said the brown colored coconut sap sugar is derived not from the nut but from the toddy/sweet sap where the locally-made wine called "tuba" is also made.
She said that the unopened inflorescence is thinly sliced, then the sap oozing out from the inflorescence is collected, boiled and concentrated to form granulated sugar.
"It is an old technology but it was only in March 2007 that we realized the coco sap sugar is the best sugar because it is low in glucose," Manohar said.
It is a natural sweetener besting other sugars in the market, Manohar said.
"We have it tested at the University of the Philippines laboratory and it has been confirmed that its content sugar level is 12-18 percent," she added.
Based on Food and Nutrition Research Institute (FNRI) study in 2007, the glycemic index (GI) of coconut sap sugar was 35, hence classified as low GI food, which can be used as natural sweetener for diabetics, Manohar said.
She explained that GI is a ranking system for carbohydrates based on the immediate effect on blood glucose levels, adding that "the higher the number, the greater the blood sugar response."
"A low GI food will cause a small rise in blood glucose level, while a high GI food will trigger a dramatic spike," Manohar added.
The FNRI conducted a random test by giving 50g of coconut sap sugar and glucose to 10 people who were told to fast.
The results show that coconut sap sugar has 2,020 nitrogen (ppm ormg/L) as against 100 for brown cane sugar; phosphorous 790 as against30; potassium 10,300 as against 650; magnesium 290 as against 70; chloride 4,700 as against 180; zinc 21.2 as against 2 and iron 21.9 as against 12.6.
But Manohar said coconut sap sugar is "good for the health and a source of wealth" every individual would like to have. People are becoming more health conscious and are inclined towards consuming natural products instead of synthetic ones. This technology provides nutritious natural food as freshly gathered coconut sap contains sugar, ascorbic acid, phosphorus, amino acids, vitamins and minerals. The products are organic and healthy yet at the same time cheap and affordable. The processing of coconut sap into high value food products is simple, practical, feasible, environment-friendly and economically viable. It offers bigger opportunities for farmers to increase income and generate employment. |
Mar 30th, 2008
Coconut sap may find global niche market in cancer medicine
The possibility of preserving coconut sap’s inositol, a Vitamin B complex component that prevents prostate cancer, is offering the Philippines a new niche for coconut in the international market.
Philippine Coconut Authority (PCA) Administrator Oscar Garin is focusing a research and development (R&D) effort on the preservation of inositol on coconut sap amid numerous studies proving the significant presence of this cancer-preventing substance in the sap.
First, PCA is contracting Ateneo de Manila University or the Food and Nutrition Research Institute to document inositol content on coconut sap.
Following this, the government agency will develop products that can ensure preservation of a significant amount of inositol on the sap which may be possible through the production of fresh coconut sap juice.
"Admin Garin is enthusiastic about developing technologies and methodologies that can preserve inositol," said a PCA official in an interview.
Inositol, a dietary phytochemical present in cereals, soy, legumes, and fiber-rich foods, has long been known to suppress hormone-refractory prostate cancer growth.
And its presence will maximize marketing of coconut sap and is expected to likewise boost the market of a related product, coconut sap sugar, a sweetener good for diabetics which is already sought after as a health product in the United States.
PCA is further boosting marketing prospects of coconut products by accrediting producers and traders of coconut sap and coconut sap sugar.
PCA is also coordinating with the Bureau of Agriculture and Fisheries Products Standards (BAFPS) to come up with a quality standard for coconut sap in order to protect product quality and likewise protect their producers.
An expansion of coconut sap production in General Santos; Aroman, South Cotabato, and Zamboanga is already on-going. Each of these three production centers should yield three metric tons of coconut sap per month.
While only 375 trees are productive sources of the sap and only from Aroman at present, PCA believes volume can readily be stepped up once markets will have been established in Japan and Canada.
While aiming to give livelihood to farmers originally under the Asian Development Bank-funded International Coconut Genetic Resource Center (Cogent), PCA is also ensuring that farmers will get their fair share of profit in this envisioned sustainable entrepreneurial project.
The export market for the country’s coconut sugar has started expanding since the completion last year of scientific studies showing that coconut sugar is a low glycemic index (GI) food. GI is a numerical system of measuring the effect of a carbohydrate on the circulating blood sugar.
While the Low GI is at 55, coconut sap sugar’s GI is far lower at only at 35.
Coconut sap sugar is foreseen to create numerous livelihood opportunities in rural areas as the process involves a simple farm level technology, but it is labor-intensive due to the coconut sap harvesting activity.
The entire Mindanao is seen as a big potential source of coconut sap sugar since it is where most hybrid coconuts have been planted. Hybrid coconut, which yields three to five MT per hectare compared to the Laguna variety which only gives about one MT enables high recovery rate for the granulated sugar.
A coconut sap or "tuba" contains 12 to 18 percent sugar.
PCA first came up with coconut sap sugar from a poverty reduction project in Balingasag, Misamis Oriental through Cogent. Farmers from Misamis Oriental were the first ones to produce the low GI food that is being exported to the US through a marketing effort of a Filipino doctor promoting the food’s health benefits. But PCA hopes to expand its production all over Mindanao .
By MELODY M. AGUIBA
Manila Bulletin
News ID: 11046
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