Home Raw materials About us Coconut

Coconut

Origin and botany

The coconut palm (Cocos nucifera) is highly revered throughout Asia, especially in the Philippines. It is highly valued in Southeast Asian culture because the inflorescences and fruits alone provide people with a variety of products. The fruits are consumed, the petals are handcrafted into shells or the like, and syrup and coconut blossom sugar are extracted from the nectar of the coconut blossom.

If used sustainably and traditionally, a coconut palm can live for over 100 years. It only grows in a natural association with other plants and trees. Coconut palms are often recognizable to the observer from a distance, because with their top they tower above the diversity of plants in the tropical jungle.

We obtain our coconut products mainly from the Philippines, Indonesia and Sri Lanka.

The harvest of coconuts and coconut flower nectar

Coconuts

Coconut palms grow to an average height of 20-30 meters and the coconuts hang directly under the palm leaf crown. Therefore, harvesting the coconuts is difficult. Skilled coconut palm climbers climb the highest coconut palms with agility and mastery and skillfully separate the coconuts. In order not to damage the coconuts, they are carefully transported to the ground by rope. For coconut palms that are not quite as tall, bamboo sticks with sickles are used to separate the coconuts. The coconuts are processed immediately after harvest.

Coconut flower nectar

Coconut flower nectar is extracted from the inflorescences of the coconut palms. The palm tree has between ten and twelve inflorescences per year. While the nectar is being extracted, coconuts of various stages grow on the other inflorescences. To obtain the nectar, one of the palm's inflorescences is tied off so that the flowers cannot open. After the inflorescence is scored and cut, the nectar can be drained into a canister and collected using a bamboo cane. Harvesting of the full containers is done in the early morning. This method is so gentle on the palm that this extraction method can be done several times on one inflorescence.

Production of coconut oil, coconut flour and coconut butter

Coconut oil

In the oil mill, the coconut flesh of the freshly harvested palm fruits is peeled from the shell, grated and then dried. Drying is done gently so that the sweet taste is preserved without roasting aromas. After drying, the virgin coconut oil is cold pressed and filtered. The virgin coconut oil is not refined, bleached, deodorized or hydrogenated.

Coconut flour

During the cold pressing of the coconut oil, the valuable press cake is produced. This press cake is gently dried and then ground into coconut flour. In the process, the finely sweet coconut aroma is retained.

Coconut butter

Coconut butter is produced by finely grinding fresh coconut pulp. Also known as coconut puree or coconut paste, coconut butter is neither bleached nor hardened.

Making coconut flower syrup and coconut flower sugar

Coconut flower syrup

The collected coconut flower nectar is thickened to equilibrium moisture. When the nectar reaches the desired syrupy consistency, the coconut blossom syrup is perfect.

Coconut Blossom Sugar

If the coconut flower syrup thickening process is continued, the first sugar crystals will soon begin to form. The sugar crystals are sieved out and gently dried.

Composition and nutritional aspects

Coconut oil and coconut butter

The special feature of coconut oil and coconut butter is that it contains the saturated fatty acid lauric acid. Lauric acid is a medium-chain fatty acid consisting of 12 carbon atoms. Lauric acid is an important building block of every cell.

Coconut blossom syrup and coconut blossom sugar

The glycemic load of coconut blossom nectar is very low, which means that after consuming coconut blossom syrup or coconut blossom sugar, the blood sugar level goes up more slowly. This makes you feel satiated longer. The glycemic index of coconut blossom syrup and coconut blossom sugar is 35 while that of refined sugar is 80 in comparison.

Advantages

The lauric acid content in coconut oil and coconut butter has a positive effect on cholesterol levels. In addition, lauric acid is a fatty acid that is easy to digest.
The glycemic index (GI) of coconut blossom sugar and coconut blossom syrup is only at about 35. Due to the low GI, blood sugar levels rise more slowly and the feeling of satiety lasts longer. Household refined sugar has a GI of 80 in comparison.
Coconut blossom sugar is called the most sustainable sugar in the world because an average of 50-70% more sugar per hectare can be obtained from it compared to other plants.
The coconut palm grows in its natural environment, taking care of sustainable cultivation and protecting biodiversity.

Usage

Coconut oil is particularly suitable for cooking, frying or deep-frying due to its high heat stability.
It is also one of the oldest skin care products, because the contained lauric acid has an antibacterial effect and moisturizes the skin.

Coconut butter is very suitable as a butter substitute or spread, for the preparation of creamy sauces or as an ingredient for shakes.

Coconut flower syrup and coconut flower sugar are the most natural, oldest and most popular sweeteners in the Philippines and in Indonesia. They are used to refine dressings or stir-fryed dishes and ideally round off dishes with their aromatic sweetness. Both products are characterized by their intense caramel taste and refine any coffee or tea. Coconut blossom syrup is also an excellent topping for pancakes. Coconut blossom sugar is well suited for caramelizing desserts.