PERFECTIONISM in the production of coconut sugar

43 production steps

From planting a palm tree to taking care of the tools used by farmers to completing sugar production, the first 43 steps of coconut sugar work take place at the farmer's garden or kitchen.

Rainwater, farmer's love and soil care - these are three prerequisites for a palm tree that gives the sweetest nectar, according to a Slovak entrepreneur in Java. Farmers most often grow palm trees in their backyard gardens and follow the processes they have learned in initial training. If fertilized, only natural compost or animal fertilizers. It is composted twice a year. Once a month they mow the land by hand.

When the farmer takes the nectar from the palm down to the ground, he first sieves it through a very fine sieve so that there is nothing left in it. Then he puts nectar in a huge wok to cook on fire. He usually cooks twelve liters of nectar, from which he makes ten pounds of sugar. When twelve liters of sweet liquid reach the boiling point, they are removed from the fire and solidification occurs. “Then the mass is mixed, which is about an hour-long robot, physically demanding. It's like a little fit for a farmer, ”.

5 times quality control

Within which our famous is also performed 5 phase quality control with triple sifting

  1. Checking nectar purity
  2. Control of sugar after crystallization after first sieving
  3. Check before drying after second sieving
  4. Control after drying after third sieving
  5. Check each package with a metal detector

Sugar from farmers is picked up by our supervisors in the areas or villages. After crystallization and the first sifting, the sugar is inspected and imported into production units. Here the sugar is dried and sieved. "we should dry coconut sugar in dryers. The moisture value is 1 to 2% in order not to sell wet products. " Here the sweetener is checked two more times, after the second and third sieving. Overall, coconut sugar is checked five times per package.

The last time each package is checked visually and with a metal detector. “Many of our neighbors (outside of our group) use sieves that are made of metal, and as the material is still wet, corrosion occurs. Small metal fragments enter the sugar. Our farmers use stainless steel but to be 110% sure that the product is metal-free, we decided to invest in a machine that can find a tenth of a mm in a huge bag2, a completely small flake of metal. We want to guarantee people the best quality, ”

Packaging for food packaging and the last control step takes place in a village under one of the Indonesian volcanoes. As there was a good driveway and one of Indonesia's business partners came from, they built a main warehouse in the middle of the jungle. From it sugar goes further to five-star Indonesian hotels or to the port.

Text: Magdaléna Vaculčiaková