Coconut sugar

Coconut sugar (also known as coco sugar, coconut palm sugar or coco sap sugar) is a sugar produced
from the sap of cut flower buds of the coconut palm. Coconut sugar has been used as a traditional
sweetener for thousands of years in the South and South-East Asian regions where the coconut palm is in
abundant supply. The world's largest producers of coconuts are the Philippines and Indonesia.

In some areas, predominantly in Thailand, the terms "coconut sugar" and "palm sugar" are often used
interchangeably. However, coconut sugar is different both in taste, texture and manufacture methods from
palm sugar, which is made from the sap in the stems of the Palmyra palm, the date palm, the sugar date
palm, the sago palm or the sugar palm.

Coconut sugar comes in crystal or granule form, block or liquid. It is essentially a two-step process. It starts
with harvesting or "tapping" the blossoms of a coconut tree. Farmers make a cut on the spadix and the sap
starts to flow from the cut. The sap is then collected in bamboo containers. The sap collected is then
transferred into large woks and placed over moderate heat to evaporate the moisture content of the sap.
The sap is translucent and is about 80% water. As the water evaporates, it starts to transform into a thick
syrup-like substance known as a "toddy". From this form, it is further reduced to crystal, block or soft paste
form, or it remains in this form.

Coconut sugar is subtly sweet almost like brown sugar but with a slight hint of caramel. However, since
coconut sugar is not highly processed, the color, sweetness and flavor can vary depending on the coconut
species used, season when it was harvested, where it was harvested and/or the way the "sap" or "toddy"
was reduced.

The Glycemic Index (GI) of coconut sugar was reported by the Philippine Coconut Authority to be 35 and
by that measure is classified as a low glycemic index food. However, another source measured the GI of
coconut sugar to be 54. Coconut sugar provides 16 calories per teaspoon and contains relatively low
content of essential nutrients, with the exception of potassium at about 25% of the Daily Value per serving
of 100 grams (approximately 25 teaspoons). 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.
Main idea of the Text: coconut sugar and its characteristics.

Main idea of Paragraph 1: sugar made from the part of coconut palm was called coconut sugar

Main idea of Paragraph 2: the interchangeably coconut sugar in some areas

Main idea of Paragraph 3: coconut sugar manufacture methods

Main idea of Paragraph 4: coconut sugar taste and flavor

Main idea of Paragraph 5: Nutrition contained in coconut sugar

1. Has coconut sugar been used as a traditional sweetener for recent years in the South Asian region?
Answer: No, it has not. Coconut sugar has been used as a traditional sweetener for thousands of
years in the South Asian region.
2. Can coconut sugar taste be different in every season?
Answer: Yes, it can. Coconut sugar taste can be different depending on the coconut species used
and season when it was harvested.
3. Does coconut sugar provide until 25 calories per teaspoon?
Answer: No, it doesn’t. Coconut sugar provides 16 calories per teaspoon.
4. What is the other name of coconut sugar?
Answer: The other name of coconut sugar is coco sugar, coconut palm sugar, and coco sap sugar.
5. Who reported the Glycemic Index (GI) of coconut sugar?
Answer: The Glycemic Index (GI) of coconut sugar was reported by the Philippine Coconut
Authority
6. Where are the world's largest producers of coconuts?
Answer: The world's largest producers of coconuts are Philippines and Indonesia.
7. When does the sap start to transform into a thick syrup?
Answer: When the collected sap placed over moderate heat to evaporate the moisture content.
8. Why is coconut sugar classified as a low glycemic index food?
Answer: Because the Glycemic Index (GI) of coconut sugar was reported by the Philippine Coconut
Authority just to be 35
9. How does farmer get the sap of coconut tree?
Answer: Farmer gets the sap by making a cut on the spadix.
10. What is the main component of coconut sugar?
Anser: The main component of coconut sugar is sucrose (70–79%) followed by glucose and
fructose (3–9%) each.