CV Kirey Natural Taruna Abadi

SEEING the abundance of coconuts in his village, Nur Indarti's creativity rose. For years coconut sugar has become a commodity there, but the farmers are not fully prosperous. The knowledge that Nur & her husband gained from their previous work as five-star hotel employees made them understand that coconut sugar can be highly valuable when served in granule form. Ant sugar, as it is popularly called, is in great demand by overseas consumers because of its distinctive sweet taste and glycemic index which is much lower than white sugar.