By using both the Thnôt’s sap and its fruits, Confirel supports a home industry based on palm sugar. The “making” of the sugar is entirely natural. The sap is collected by incising the inflorescences of the palm tree. The farmer uses a bamboo ladder to climb up the tree and reach its crown, 15-20 metres high, sometimes higher.
The sap collector – “Bampong” – is positioned on the inflorescence of the palm tree. The sap then slowly seeps out. It has to be collected twice a day. 25 to 30 palm trees therefore means farmers have to climb more than 1,000 meters a day. Falls – often serious – are quite frequent.
The juice will immediately be treated and turned either into palm sugar, rich in fructose, or into natural juice, Palm Wine & Vinegar.
The fruit selected by Confirel for the production of crystallized fruit are selected and picked when they reach full maturity. That is when they offer their full flavor. Once sorted out and peepled, fruits are naturally crystallized with palm sugar, through the natural process developed by Confirel. |
