BAD COCONUT SUGAR
Below is message of Customer that encountering problem of Coconut Sugar they import from Indonesia;
Dear ANDY ALBAO CocoWonder;
I am writing regarding Coconut sugar and I need your help.
I’ve imported coconut sugar from Indonesia. But I got problems with coconut sugar that the coconut sugar contains iron particles and carbide particles. We investigated it and found out the reason.
Coconut sugar’s process in Indonesia is like the right chart;
The iron particles comes from the wok because when coconut sap is
being boiled, some iron particles comes from wok. Wok is used a long
time and heated with very high temperature.
Carbide particles is burnt from pollen of coconut flower.
These are not an accurate information because I am not a manufacturer.
What I want to ask you that I bought your coconut sugar from a dealer
who deal with your products in Korea. I tested your coconut sugar with
10,000 gauss magnetic but your coconut sugar is clean. Just there are
small carbide particles.
I am so wondering that why is so different between your coconut sugar
and Indonesian’s coconut sugar. I tested 4 types of different companies
in Indonesia but all the same with iron and carbide particles.
Could you please teach me your process of coconut sugar?
This is very important for me so I really need your help.
Hope to see your reply soon.
AVOID COCONUT SUGAR WITH THE FOLLOWING CHARACTERISTIC
1. HAS TRACES OF SOUR TASTE & SMELL - Avoid Coconut Sugar with traces of sour taste & smell because its means its fermented and has lot of bacterial. This because its already expired or it does not properly dried and has high in moisture content that above the approve standard.
2. HAS OFF TASTE & ODOR, OR WITH UNDESIRABLE TASTE, OR HAS SLIGHT BITTER AFTER TASTE- This can be contaminated or added with preservative such as sodium metabisulfite in high content.
3. DARK BROWN COCONUT SUGAR - It is over cooked, or maybe added with regular Brown Sugar or Mascuvado Sugar. It can be also high moisture content and infested with bacteria that cause oxidation leading to change its color into dark brown.
4. HIGH SWEETNESS OR WITH HIGH CARAMEL SWEETNESS COCONUT SUGAR - It is not pure and it was added with regular Brown Sugar or Mascuvado Sugar.
5. BLOND COCONUT SUGAR - It has Ingredients of Refined White Sugar added during cooking, or made of other kind of Palm Sugar and not Coconut, or added with sodium metabilsulphite as coloe enhancer and preservatives at the same time.
6. LESS COCONUT FLAVOR & AROMA - It is not pure or made purely of other palm sugar and others
Thailand & Indonesia has lot of other type Palm Sugar but not from Coconut or Cocos Nucifera Plants, but they still called Coconut Palm Sugar which is misleading. The Glycemic Index (GI) value is only applicable to coconut sugar or coconut palm sugar made from coconuts (cocos nuciferas) and not from other palms, which maybe the case if the sugars are produced in countries other than the Philippines. (We’re a late player in this industry, unlike our neighbors in Southeast Asia, palm sugars are not among our traditional foods. And, we only use coconuts.)The GI value of sugars made from other palm varieties may differ, and there are no public literature available on this.
Palm tree varieties that may be used for fake coconut sugar are: Palmyra Palm/Date Palm (Borassus Borassus flabellifer), Sugar Palms (Arenga saccharifera), Nipa (Nypa fruticans) Buri (Corypha elata Roxb.), and Toddy/Wine palm (Caryota urens)