Systematic Control System: Quality Coconut Sweetener

How our Internal Control System Works

The internal control system starts from BRCGS, FairTrade, and the Organic-certified production process follows six main stages: selection, collection, evaporation, conversion, preparation, and packaging.

Coconut trees take about a decade to mature and can produce around 14 inflorescences annually. Carefully selected trees have their blossoms bent landwards for a week to allow nectar to flow for tapping, which begins at dawn. This sustainable practice provides a long-term sap source.

In Indonesia, coconut trees are vital income sources for farmers and tappers. IMC’s close relationship with them, facilitated by our Internal Control System (ICS) teams, ensures fair treatment and improved traceability for our product. Our FairTrade certification reflects our commitment to ethical practices and collaboration with farmers.

Farmers planting new coconut trees

Planting Dwarf Coconut Trees

Controlled Process

After collection, the nectar is promptly measured and prepared to maintain the required acidity level and freshness. Unlike coconut sugar blocks, converting them to granules can raise acrylamide levels due to additional heating. IMC’s organic coconut sweetener is exclusively produced from nectar to avoid this issue.

Once we filter and test for foreign particles, we evaporate the nectar over traditional ovens to eliminate bacteria and moisture, thickening it into a saturated syrup. After removing it from heat, we continuously stir to form sugar granules. Additionally, we further grind it with coconut husks to yield finer crystals, avoiding hardened blocks. Despite this process requiring skill and effort passed down through generations, it ensures varying granule sizes, later sorted through sieving.

Organic coconut sweetener is sieved using magnetic traps to ensure product purity.

Sugar granules are sieved with an industrial food-grade strainer to enhance uniformity and prevent clumping. Additionally, for extended shelf life and a crisp texture, the sugar is transferred to stainless-steel trays and dried in our oven stations.

IMC’s Facility

Additionally, to extend shelf life and achieve a crisp texture, we transfer the sugar to stainless-steel trays and dry it in our oven stations.

Committed to food safety and sustainable production, we adhere to responsible and ethical practices to meet customer demands. With the highest standards in place, we ensure consistent quality.

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