Coconut sugar this company produced by traditional technology: by hand, by evaporation of the juice of the coconut palm. Normally, a farmer has 40 coconut palms and up the trunk at a height of about 12-15 meters twice a day to collect sap from each tree. The collected liquid is boiled in a kettle to a thick syrup, caramel, then dried and crushed into crystals. The crystals are not large, and generally this sugar in appearance is similar to river sand. The taste is very pleasant, soft caramel. An important advantage of such sugar - its low glycemic index, which is especially attractive for those who are not friends with carbohydrates :)