This is part two of a travel journal from our General Manager, Doug Furlong; he visited the source of our agave nectar in Jalisco, Mexico. The blog post has been moved to our new blog and website here: http://coconutbliss.com/blog/doug/doug-visits-our-agave-farm-part-2
I would be reassured if you maintained a relationship with your producers that included you visiting their production facilities AT LEAST once a year. It's always worrying how many processed foodmakers do nothing of the kind. Your documentation is very commendable.
ReplyDeletePlease make an UNSWEETENED or FRUIT SWEETENED Coconut Bliss. No matter how it's made, I don't want agave, sugar, HFCS, or any other non-whole food sweetener. I love coconut!
ReplyDelete...ditto the July 27 comment, or, better yet, how about using coconut palm sugar itself?
ReplyDelete