PROCESS
Process of Preparing Palm leaf Plates
Our products meet the highest international quality standards through an optimised manufacturing process with dedicated quality assurance systems.
There are no chemicals or additives used at any stage of the manufacturing process. It is 100% chemical free. Our water used for cleaning is collected and irrigated from our farms.
Our products are manufactured from fallen dry sheaths of Betel nut trees. The areca sheath when dried naturally falls from our trees, collected from our farms and used for the start of the manufacturing process to suit our customer requirements.
If you have a particular shape or size you would like that is not available on our website please do get in touch and we will do our best to accommodate your needs.
Process of Preparing Jaggery
Jaggery is made using traditional methods of pressing and distilling palm or cane juice. This is a 3-step process
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Extraction: The canes or palms are pressed to extract the sweet juice or sap.
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Clarification: The juice is allowed to stand in large containers so that any sediment settles to the bottom. It is then strained to produce a clear liquid.
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Concentration: The juice is placed in a very large, flat-bottomed pan and boiled.
During this process, the jaggery is stirred and the impurities are skimmed off the top until only a yellow, dough-like paste remains.
This "dough" is then transferred to molds or containers where it cools into jaggery, which looks something like this:
The color can range from light golden to dark brown. This is important, since the color and texture are used to grade the jaggery.
Interestingly, Indians value lighter shades more than darker ones.
This lighter, "good quality" jaggery generally contains more than 70% sucrose. It also contains less than 10% isolated glucose and fructose, with 5% as minerals .
It is most often sold as a solid block of sugar, but it's also produced in liquid and granulated forms.