SweetTree™ Organic Coconut Palm Sugar is the only sweetener on the market today, which truly delivers on all aspects of health, transparent equity and traceability.
SUSTAINABLE HEALTH _ SUSTAINABLE PEOPLE _ SUSTAINABLE PLANET
- SweetTree™ Organic Coconut Palm Sugar is naturally low on the Glycemic Index (GI), which has benefits for weight control and improving glucose and lipid levels in people with diabetes (type 1 and type 2).
- SweetTree™ Organic Coconut Palm Sugars are rated as a GI 35. By comparison, most commercial Agaves are GI 42, Honeys are GI 55 and Cane Sugars are GI 68.
- SweetTree™ Organic Coconut Palm Sugars produce slow release energy which sustains the human body through your daily activities without regular sugar “highs” and “lows”.
- SweetTree™ Organic Coconut Palm Sugar has a nutritional content far richer than all other commercially available sweeteners.
- SweetTree™ Organic Coconut Palm Sugar is especially high in Potassium, Magnesium, Zinc and Iron and is a natural source of the vitamins B1, B2, B3, B6 and C.
- SweeTree™ Organic Coconut Palm Sugar is a 100% Organic, unprocessed, unfiltered, and unbleached natural sweetener. And contains no preservatives.
- SweetTree Organic Coconut Palm Sugar is 100% produced by smallholder farmers. 100% of the money from growing, harvesting and primary processing of this ingredient stays in the local community.
- SweetTree’s sustainable supply partner, Big Tree Farms™, works directly with international NGO’s in order to maintain transparent, socially equitable supply chains.
- Our sustainable supply chain manages direct producer programs in value addition education and practice, market access and small business/cooperative management.
- Through market access and production training, smallholder sugar-tappers have risen well above the poverty line and are able to earn an increase in personal income of close to 200% while maintaining a competitive market price as a cane sugar alternative!
- The Food and Agriculture Organization (FAO) of the World Bank has reported that coconut palm sweeteners are the single most sustainable sweetener in the world!
- Organic Coconut Palm Sugars are not produced from the same palm species as is used for the production of Palm Oil.
- Coconut Palms produce an average of 50-75% more sugar per acre than Sugar Cane and use less than 1/5th the nutrients for that production.
- Tropical palms are an ecologically beneficial tree crop that grows in diverse, wild-life supportive agro-ecosystems, restore damaged soils and require very little water.
- Many traditional communities throughout the world consider Coconut Palms the “Tree of Life”, as they provide over 100 smallholders accessible products from which they earn their livelihoods. The production of SweetTree™ Organic Coconut Palm Sugar has the single highest potential for lifting these farmers into a better life while creating a net benefit to their surrounding environment.
Puddings of various sorts are a staple of the English diet. While these rich desserts are traditionally high in sugar, they also contain many ingredients that provide growing children with important nutrients – eggs, whole milk & cream.Some researchers believe that boiled or cooked milk is actually easier to digest than pasteurized milk. Cooking causes complex proteins to unfold so that peptide bonds become more accessible to digestive enzymes, whereas pasterurization merely denatures large proteins in such a way that they are harder to break down. However, long periods of heat treatment, as in canning and spray drying, result in cross-linking in the protein chain which greatly lowers digestibility.Both pasteurization and cooking destroy enzymes and lower vitamin availability. Puddings may be fine for an occasional treat but are no substitute for clean, certified, whole, raw milk for growing children. -SWF
Mango Baked Custard
- 1 cup whole milk
- 1 cup cream or whole milk
- 1/4 cup coconut sugar
- 5 egg yolks or 3 whole eggs
- 1 tsp vanilla
- 1/4 tsp sea salt
- 1 cup mango, slicedWarm milk and cream gently over a low flame.In a medium bowl, beat coconut sugar or choice of sweetener with egg yolks or whole eggs. Slowly add warm milk mixture to the eggs, beating continuously. Blend in vanilla and sea salt. Set aside.Place sliced mangos into individual custard cups and pour mixture over them.Place the cups in a pan of hot water and bake at 325 F for about 1 hour or until a knife comes out clean. The mangos make the custard a little wet… so don’t overbake!Chill well before serving.