We are Integral Mulia Cipta, a fully integrated producer of Organic Coconut Sugar from Indonesia. We partner with over 2000 farmers in central java to grow and deliver high quality Organic Coconut Sugar. We handle the entire supply chain from each individual tree to production and export of Organic Coconut Sugar.
Our Corporate Social Responsibility (CSR) team and Internal Control System (ICS) team continually engage with our local farmers to produce Organic Coconut Sugar of premium standards.
Podomoro City, Ruko Garden Shopping Arcade Blok B/8 DH, Jakarta 11470, Indonesia
+62 214 585 4435
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IMC’s Organic Coconut Sugar tastes very similar to brown sugar but it has a softer texture with an aromatic smell and a rich caramel-roasted flavor that compliments almost anything that you add it to.
Of course not! Our sugar is made from purely Organic Coconut Palm Trees (Cocos Nucifera) from the lush green fields in Central Java. There are numerous types of palm trees and in specific, the Oil Palm tree (companies) which has been the cause of deforestation is just one of the many. Instead Coconut Trees are deemed as the ‘tree of life’ as they contribute back to the flora and fauna of the surrounding environment. These trees also are the sole source of the farmers livelihood, thus, they will never sacrifice or do anything to harm them.
Most Certainly! IMC’s Organic Coconut Sugar is a perfect 1:1 replacement for table/cane sugar and can be used anywhere regular sugar is used. In fact it is a better substitute as it is an unrefined product with added nutrients and minerals. So if you were to use 1 cup of cane sugar for your baking, all you need to do is use the same 1 cup of IMC’s organic coconut sugar.
Both are low glycemic sweeteners, yet agave is a concentrated high-fructose syrup (generally higher than High Fructose Corn Syrup), made from the starch of the agave plant. When consumed on a regular basis, high levels of fructose has been associated with fructose mal-absorption, which has been linked to obesity and diabetes. For more information on agave and its health attributes, please conduct your own research. You can also review this link to learn more.
Coconut Sugar is a Whole sweetener; unrefined and naturally high nutrient. The primary sugar composition is around 75% sucrose, which means it is metabolized the same way as cane sugar is metabolized, through the intestinal tract. Yet because Coconut Sugar is a low glycemic sweetener, the body absorbs it slowly, which means no sugar spikes and the body can burn it off through regular activity. *Sugar absorption is a complex issue and we urge you to research this for yourself to decide which is the best sweetener for your lifestyle. If you have blood-sugar health related issues, consult with your doctor before making any decision.
Contrary to common understanding, the relationship between sweeteners and glycemic response is more complicated than simply, “sugar is high glycemic”. The complication lies in the chemical composition of the sweetener. Yes, cane sugar rates as a 65 on the glycemic index and is therefore considered high glycemic, but that is 100% sucrose comprised of short chain saccharides (like refined cane sugar or table sugar).
Coconut Nectar/Sugar alternatively is an unrefined sweetener comprised of a long chain saccharides (sucrose), which is absorbed much slower by the body. Coconut nectar also has small percentages of fructose and glucose. But most importantly perhaps, significant nutrients, vitamins and over 14 important amino acids. These “other” materials, and especially the amino acids, are thought to act as a buffer to the sucrose component of the coconut sugar, thereby slowing the speed by which the sugars are absorbed into the blood stream. This slowing of the absorption process is what causes a slow down in our glycemic response to coconut sugar and therefore the lower glycemic index rating.
The freshly harvested coconut palm nectar contains, on average, between 9% – 16% saccharose (sucrose). At this level of sucrose, the nectar is only mildly sweet and cannot be used as a sweetener. In fact, at this extremely low sugar content, the watery liquid is famous for fermenting so rapidly that palm wine is produced literally overnight! It’s delicious, yet not what we’re trying to make.
In order to concentrate the sugars to make it a viable sweetener for consumption, the nectar must be boiled in order to evaporate the excess water in the nectar. Once the excess water is evaporated, the sucrose level is, on average, 75%.
TRY THIS: An easy example of this is to make your own experiment to taste the difference between a 16% sucrose solution and a 75% sucrose solution. For a 16% sucrose product, take 16 grams of sucrose (sugar) and mix with 84 grams of water. This is what a 16% sucrose product would taste and feel like. For a 75% sucrose solution, take 75% sucrose and 25% water and you will see and taste what a 75% sucrose solution is. The 16% solution is mildly sweet water where as the 75% sucrose is a concentration of sucrose, like the product you buy in the store.
CSR is the cornerstone of a successful and sustainable supply chain in the organic foods industry.
Via regular field trainings and interactive seminars, we commit to educating our farmers on the values and standards of sustainable, environmentally-friendly and organic farming practices.
Download CSR Report
This is further supplemented by an integrated Internal Control System (ICS) which we have established to ensure a consistent commitment to these practices.