Harvesting the organic coconut sugar begins with the traditional practice of tapping the coconut trees’ inflorescence. Farmers climb the trees and make a precise incision on the flower stalk, allowing the sap to flow into attached containers. This sap, known as “nira,” is collected twice daily, in the early morning and late afternoon, to ensure freshness and prevent fermentation.
Natural preservatives like mangosteen peel are sometimes added to the collection containers to maintain the sap’s quality. Depending on tree health and environmental conditions, each coconut palm can produce approximately 1.5 liters of sap per day.
Once collected, the sap undergoes a filtration process to remove impurities. It is then transferred to large cooking vessels and heated over a controlled fire. The boiling process, maintained at temperatures between 100°C and 110°C, lasts for about three hours. During this time, the sap thickens and begins to caramelize, transforming into syrup.
Continuous stirring is essential during boiling to prevent burning and ensure even consistency. Once the desired thickness is achieved, the syrup is removed from the heat and stirred vigorously as it cools. This process promotes granulation, resulting in the formation of coconut sugar crystals.
The granulated sugar is then sieved to achieve a uniform particle size and is sun-dried to reduce moisture content. Finally, the sugar is weighed and packaged, ready for distribution. This meticulous process, rooted in tradition and sustainability, yields a natural sweetener cherished for its rich flavor and minimal processing.
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