Dr. Gerry’s Coco Nectar is processed from the Nectar of the Coconut Flower, otherwise also known more generically as Coco Sap. This process includes the suspension of spontaneous fermentation and the inversion of sugars into fructose and glucose.
Most Filipinos have known Coconut Sap or locally known as tuba to be a source of wine when fermented, brandy, lambanog, when distilled and vinegar.
Dr. Gerry’s Coco Nectar contains about 24 amino acids, vitamins, minerals, enzymes, growth hormones and miscellaneous nutrients. High temperature processing can destroy some of these natural nutrients. Vitamins are temperature-sensitive substances. Biotin, for example, is destroyed by heat at a temperature of 40C, while Vitamin C is destroyed at about 50-60C.
While Coconut and Nectar are generic names, which respectively refer to a palm tree and a sweet liquid, produced by any flowering plant of whatever evolutionary origin, Coco Nectar is a copyright registered name and, therefore, is not a generic term.