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Vivasayee's Life
Palmyra Jaggery - (Palmyra Leaf Boxes) - Natural - 1 Kg
Staples
We at Vivasayee's Life are dedicated to the revival and production of Palm Jaggery.
Palm jaggery used to be cheaper than cane sugar up until the 1960s. It was the sweetener of choice. By providing free water and subsidized urea, sugarcane cultivation started gaining impetus. Now cane sugar is only about 10% the price of palm jaggery. Does that mean sugarcane has become 10 times more efficient than manufacturing palm jaggery? Absolutely not.
Palm sap collection needs minimum human intervention. The trees establish themselves with only rainwater and zero manual irrigation. They need not be fed any fertilizer to grow. The palm leaves and fruits that fall provide nutrition and ideal temperature for life to survive in the soils around. This ensures that carbon is captured in the soil. Very few pests are known to infest Palmyra trees.
A palm tapper needs to climb palm trees twice a day : once for collecting the sap from the mud pot and once for slicing the inflorescence. To make palm jaggery from palm sap, dried palm leaves are used as firewood. To hang the pots from the tree, fibre from the palm leaves is pulled to make ropes. Even the ladder tied to the tree, is made using these very ropes. No industrialized product is needed in the entire process to make palm jaggery. So, the carbon footprint of the palm jaggery process is miniscule.
Palm Jaggery is arguably, the tastiest, healthiest, most sustainable form of sweetener available to Southern India. We at Vivasayee's Life are focusing on the revival of the Palmyra, which is only possible if more of us adopt the bounty of products this tree has to offer.
Sourced From: Vaanavil Farm and Food Forest
Shelf life : 3 months
How to store it : Palm jaggery needs to be kept aerated, not in an air tight box. Preferably, in the palm leaf box that it has been delivered in. It can kept in an open shelf, if ant infestation is not a problem. Keep it refrigerated.
How to use it: Because of the cottage industry style of preparation, it might contain sand and lime particles. So, it is recommended to convert the jaggery into a syrup and strain it using a muslin cloth or a fine tea strainer before using it.
Read more about our efforts with Palmyra and the inspiration of how it all began at Vivasayee's Life - https://vivasayeeslife.com/2021/06/28/palm-jaggery-king-of-sweeteners/
About Vivasayee's Life:
Noushadya and Sudhakar are a young couple who are leading a sustainable life, regenerating soil health and growing nutritious food at the edge of a forest next to the Western ghats in Tirunelveli, Tamil Nadu. Find out more about them from the blog at https://vivasayeeslife.com/ or follow them on instagram for some beautiful farm stories at https://www.instagram.com/vivasayeeslife/
Palm jaggery used to be cheaper than cane sugar up until the 1960s. It was the sweetener of choice. By providing free water and subsidized urea, sugarcane cultivation started gaining impetus. Now cane sugar is only about 10% the price of palm jaggery. Does that mean sugarcane has become 10 times more efficient than manufacturing palm jaggery? Absolutely not.
Palm sap collection needs minimum human intervention. The trees establish themselves with only rainwater and zero manual irrigation. They need not be fed any fertilizer to grow. The palm leaves and fruits that fall provide nutrition and ideal temperature for life to survive in the soils around. This ensures that carbon is captured in the soil. Very few pests are known to infest Palmyra trees.
A palm tapper needs to climb palm trees twice a day : once for collecting the sap from the mud pot and once for slicing the inflorescence. To make palm jaggery from palm sap, dried palm leaves are used as firewood. To hang the pots from the tree, fibre from the palm leaves is pulled to make ropes. Even the ladder tied to the tree, is made using these very ropes. No industrialized product is needed in the entire process to make palm jaggery. So, the carbon footprint of the palm jaggery process is miniscule.
Palm Jaggery is arguably, the tastiest, healthiest, most sustainable form of sweetener available to Southern India. We at Vivasayee's Life are focusing on the revival of the Palmyra, which is only possible if more of us adopt the bounty of products this tree has to offer.
Sourced From: Vaanavil Farm and Food Forest
Shelf life : 3 months
How to store it : Palm jaggery needs to be kept aerated, not in an air tight box. Preferably, in the palm leaf box that it has been delivered in. It can kept in an open shelf, if ant infestation is not a problem. Keep it refrigerated.
How to use it: Because of the cottage industry style of preparation, it might contain sand and lime particles. So, it is recommended to convert the jaggery into a syrup and strain it using a muslin cloth or a fine tea strainer before using it.
Read more about our efforts with Palmyra and the inspiration of how it all began at Vivasayee's Life - https://vivasayeeslife.com/2021/06/28/palm-jaggery-king-of-sweeteners/
About Vivasayee's Life:
Noushadya and Sudhakar are a young couple who are leading a sustainable life, regenerating soil health and growing nutritious food at the edge of a forest next to the Western ghats in Tirunelveli, Tamil Nadu. Find out more about them from the blog at https://vivasayeeslife.com/ or follow them on instagram for some beautiful farm stories at https://www.instagram.com/vivasayeeslife/
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