Monday, September 24, 2012

Coco syrup

This is one of my favorite merienda treats: kamote fries with coco syrup dip.  The taste of coco syrup is sweet and pleasant with honey-like texture.  It is also devoid of any after taste which is common in other alternative herbal sweeteners like stevia.

Coco syrup is 100% natural and considered among the best natural sweeteners. Like coco sugar, the Glycemic Index of coco syrup is 35 and thus, classified as a low glycemic index food. 

Coco syrup, much like coco sugar, contains calcium, magnesium, potassium, zinc, iron, copper, manganese, phosphorus and boron. These minerals are necessary for many functions of our body, such as muscle and bone growth, cell production, mental development and immune system, and enzyme regulation. Compared to brown sugar, coconut sugar has 36 times the iron, four times the magnesium, and over 10 times the amount of zinc.

It is said that coco syrup and coco sugar are safe for those with diabetes and  hypertension.  Most important, they enhance the overall well-being of health-conscious individuals.  

Interestingly, many Americans, Australians, Japanese and Europeans are not aware that their favorite chocolate bars and pancakes and waffle syrups contain a healthy sweetener made from fresh coconut sap, extracted from coconut trees grown in the Philippines.

For the most part, the syrup topping is organically processed in a small plant located nine kilometers from downtown Bansalan, Davao del Sur. It is in the middle of a once-barren five-hectare farm.  In 2009, its coco syrup was the first coconut sweetener in the world to be exported to the US and Australia, with ten drums containing 2000 liters as initial shipment, according to its owner Benjamin Lao.

The immense popularity of the coco syrup in the US spurred a spike in export shipment, which now averages 56 drums every 60 days.  Lao earns an average gross of P2.5 million every shipment. Less the overhead cost, the profit from coco syrup contributes much to the earning of his small-scale business firm, the Lao Integrated Farms, Inc.  Currently, his firm now boasts of a P10 million worth of assets.

Apart from pancakes, waffles and chocolates, the coco syrup produced by Lao's farm is widely used as sweetener for other food products in restaurants and for industrial and pharmaceutical purposes, both locally and internationally.

Besides as dip for kamote fries, I also use coco syrup, believe it or not, as dip for sliced fresh tomatoes -- even with boiled ube (purple yam) taro (gabi), cassava (kamoteng kahoy) and squash.  You may also try coco syrup with fresh fruit, such as saba banana and strawberries.  They make wonderful condiment with healthy vegetable and fruit snacks, indeed.  And needless to say, coco syrup is simply scrumptious with pancakes, waffles, and French toast. 

Virtually every syrup company makes coconut syrup nowadays Even Starbucks has its own Fontana® Coconut Syrup.  But be careful and read the labels.  Most of these manufacturers produce coco syrup from specially-blended concoctions consisted of coconut milk, water and sugar.

The 100% all-natural coconut sugar and syrup is produced by collecting the sap from coconut tree blossoms.  Bamboo containers are used to collect the sap of the coconut trees right at the blossoms.  When the coconut trees are tapped, they produce a continuously flowing inflorescence (nectar or sap) that exudes from the coconut blossoms.  

To remove excess moisture, it is subjected to a minimal evaporation process at low temperatures for about an hour.  The end result is the raw honey-like coco syrup. When further evaporated into crystal form, coconut sugar is produced. 

Bohol Coco Farm Coco Syrup - 250ml bottle is P40 each
Bohol Coco Farm's raw honey-like consistency of its coco syrup is without a doubt my primary choice. That is because the farm's product development team is very meticulous, most especially with the quality and cleanliness of their resources’ operations, techniques and methods.  

Thus, I’m confident that I am getting true value for my money.  Besides, Bohol Coco Farm's coco syrup is simply marvelous, and without any of that unsettling after taste.

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Suggested read:

Setting The Record Straight: Coconut oil vs. Oil production



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  1. YUM! Can't remember when was the last time I've had this. I love this stuff!