Nature Pacific is a joint Australian-Fiji company specialising in the development of ‘organically grown’ coconut products and traditional remedies that have been part of daily life through out the Pacific for centuries. Ken Sigrah and Stacey King are the couple behind Nature Pacific who understand very well the problems facing indigenous communities as they struggle for daily survival and the upholding of their ethnic identity in a rapidly changing world. Ken is an indigenous Banaban Pacific Islander whose people are referred to as the ‘Forgotten People of the Pacific’. His partner, Stacey is an Australian, with six generations of her family’s involvement with the Banabans and fifteen years experience in aid and cultural projects in the Pacific region. They both share a professional background in the Australian Natural Health industry over the past nine years and have developed a BANABAN range of Fiji grown Virgin Coconut Oil products to promote what the Banabans have known for centuries.
Banaban Gourmet Organic* Coconut Syrup - called Ka maimai by the Banabans people. It is a 100% totally natural sweetener made of pure and fresh coconut sap. The Banaban people have used Ka maimai to make a sweet drink and to enhance their food. It is an essential part of their traditional diet.
Banaban Gourmet Organic* Coconut Syruphas a lovely rich and sweet taste with a distinct coconut fruity flavour. It is richer in nutrients and has a lower Glycemic index (GI) of 35 than honey or other types of syrup including maple syrup.
What is Ka maimai and where does it come from?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 islands 'ka maimai' is natures 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%.
BANABAN Gourmet Organic Coconut Syrup - Ka maimai - 350ml
Banaban GOURMET Organic* Coconut Syrup - Ka maimai
- ORGANIC -
Certified ACO/ USDA
Packed in glass. Requires additional packaging for shipping.
Keep refrigerated when opened.
Serving per 100 ml
Energy (KJ) : 1240
Carbohydrate(g) : 32.0
Protein (g): 1.6
Total Fat (g): 2.8
Sugar (g): 32.0
Sodium (mg) 390.0
Ingredients: 100% pure evaporated organic coconut nectar (Ka maimai)
No Commercial Coconut Syrup is currently produced in Fiji at the moment. This is a product of Sri Lanka