small batches ensure that this pure, low glycemic coconut crystals is a raw, enzymatically alive product, briefly evaporated at low temperatures for 90 minutes (only to remove excess moisture and allow for crystallization), never exceeding an average summer day in the tropics. by contrast, most brown sugar is boiled at temperatures up to 221 degrees f. (the end product containing 93% sucrose, compared to sap crystals which is only 16% sucrose).

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