Wilderness Family has a coconut vinegar made from the sap of the coconut tree. This sap is called Tuba. Tuba is collected from the stem that "feeds" the coconuts. A "Tuba Collector" climbs to the top of the coconut tree and clips the stem that contains flowers and baby coconuts. Then a collection vessel is hung from the tree and the stem placed so the sap will run into it. Every day a collector travels to collect the sap from each tree.
Once collected, the sap (or tuba) is allowed to ferment into a natural coconut vinegar. Natural fermentation takes 45-60 days. Unfiltered and unheated, it is then bottled and sealed fresh to protect its goodness. The color of the vinegar changes as it ages, from cloudy white to light yellow to a clear light brown as it further matures.
As the vinegar ages, sediments will appear at the bottom. Film and coin-like gel will also appear and eventually become the "mother vinegar". They eventually thicken and float. This is a natural characteristic of natural coconut nectar vinegar and to savor its natural goodness, you will want to shake it well before using.
We also offer coconut vinegar that is sweetened with a natural, raw, wild honey. This honey is made from the flowers of coconut, papaya, mango and other tropical plants. The honey-vinegar blend is delicious for those who do not like the tartness of vinegar. This vinegar has been filtered and pasteurized, which is necessary because the added raw wild honey would cause it to become too fermented.
This vinegar is produced and processed at a coconut plantation in the Philippines. It contains no water, no added sugar, no preservatives and is chemical-free.
This coconut vinegar works very well in dips, salad dressings and mayonnaise recipes.