Palmyra Jaggery comes from a unique plant in our bio-system; the Palmyra Palm Tree.
It takes 15 years for each plant to grow before it can start giving fruit and the life-span of the tree is around 100 years.
Palmyra palm trees are also self-healing and do not spread infections meaning that there is no need for the use of pesticides or herbicides thus giving your body a nourishing product unpolluted by industrial chemicals.
Everything produced by the Palmyra palm tree is used – leafs are used to cover roofs of houses, fibers of the trees are used in weaving of traditional baskets and as fishing nets (fibers are so strong that the average life-span of a fishing net is 50 years!) and the wood of dead trees is used as building blocks.
HOW PALMYRA JAGGERY IS DIFFERENT
Palmyra Jaggery is one of three types of palm trees that produce sweet sap – coconut and date palms are the other two.
Unlike other palms saps, Palmyra is far higher in essential vitamins and minerals.
Palmyra Jaggery has only 3.1 grams of fructose sugar per 100 grams (coconut palm sugar that has 40 grams of fructose per 100 grams), thus explaining why Palmyra Jaggery is so good for diabetics.
Every day between March and December a team of tappers – some of whom are over 90 years old – climb up the Palmyra palm trees in order to make a cut in the fruit of Palmyra palm thus freeing its sap to flow into special baskets that collect the nectar.
Tappers must climb each tree twice per day – once in the morning and once in the evening – as otherwise the cut will heal and then they would have to wait 15 days before they can make another cut without damaging the tree. Each tapper is given 50 trees to look after and with some trees as high as 90 feet you can appreciate how fit and strong those tappers are.
Collecting and making Palmyra Jaggery is a laborious process that has to be done by hand and cannot be replicated by machine.