Banaban Virgin Coconut Oil

The Banabans gather the sap from the new fonts at the top of the coconut tree. This is a traditional skill known as 'koro karewa'  (or gathering coconut toddy) which has been passed down to the men over the centuries. This sweet sap is extracted and boiled turning it into a lovely thick golden sweet syrup.

This syrup is called 'ka maimai'  and is used as a natural sweetener or mixed with water to make a lovely sweet drink. While we in the western world have developed a taste for sugary sweet soft drinks, in the island’s 'ka maimai' is nature’s own soft drink.

If the fresh sap from the spats is not boiled within 24 hours the liquid will quickly ferment or sour into what is referred to as ‘coconut toddy’ or 'sour toddy'  which is the island's local alcoholic beverage like beer.

 The sucrose concentration in fresh coconut sap is about 12% (ave.) by weight, although this varies from tree to tree, tree variety, and may range from 10% to over 14%.

Additional Information on Coconut Nectar Syrup

Coconut Nectar Syrup's color, sweetness and flavor can vary slightly depending on the coconut species used, season when it was harvested, where it was harvested and even the way the "sap" or "toddy" was reduced.[3]

To make Coconut Sugar from the Coconut Nectar Syrup (Ka maimai) the sap is boiled until it becomes increasingly more concentrated and sweeter right up to the point where the liquid has completely evaporated. When completely dry, sugar type crystals have formed that are approximately 85% sucrose, 3% fructose and 2% glucose (fructose and glucose are know together as invert sugars) with a light to dark brown color and the characteristic coconut sugar flavor

Health benefits

The Glycemic Index of coconut sugar is 35 and is classified as a low glycemic index food.[4] It is considered to be a healthier than traditional white sugar and brown sugar. It can be used as a 1:1 sugar substitute for coffee, tea, baking and cooking.

Coconut Nectar Syrup has high mineral content, a rich source of potassium, magnesium, zinc and iron. In addition to this it contains Vitamin B1, B2, B3 and B6. When compared to brown sugar, Coconut Nectar Syrup  has twice the iron, four times the magnesium and over 10 times the amount of zinc.[5]

Coconut sap which which Coconut Nectar Syrup is derived from contains 16 amino acids. The amino acid which has the highest content in coconut sap is Glutamine. Glutamine lutamine has been studied extensively over the past 10–15 years and has been shown to be useful in the treatment of serious illnesses, injury, trauma, burns, and treatment-related-side-effects of cancer as well as in wound healing for post-operative patients. It is known to reduce healing time after operations. It is essential in states of illness or injury even requiring intake[6]

Coconut Nectar Syrup is also rich in Vitamins. Inositol has the highest amount of all the vitamins found in the coconut sap. Among the reported benefits of inositol in clinical settings are a reduction in the need for pain medication when patients are given inositol, a reduction of edema in treatment of scald burns, and in relieving the symptoms of diabetic neuropathy. Because of its beneficial effects on the central nervous system and its role in the development of healthy cells, Inositol is recommended as a treatment for anxiety, depression, bipolar mood disorder, obsessive compulsive disorder and panic disorders. In addition, there is evidence to suggest that inositol may be useful in treating other mood disorders and neuro-psychological disorders

***The terms coconut sugar and palm sugar are even used interchangeably in some areas but coconut sugar is different from palm sugar. Palm sugar comes from the Palmyra tree and coconut sugar comes from coconut palm. (Nature Pacific only sells COCONUT SUGAR)

***http://en.wikipedia.org/wiki/Coconut_sugar