Palm Sugar Making - The Art of Connecting with Nature and Tradition

(NADS) - Palm sugar making in Tinh Bien, Chau Doc is an art that combines the craftsmanship with the support of nature. Through the production process, this craft not only preserves local culture but also contributes to environmental sustainability and creates unique products imbued with tradition.

When the rainy season ends and the weather changes to the dry season, it is also the time when people in the mountainous district of Tri Ton and Tinh Bien town ( An Giang province) are busy preparing tools, ready for the new palm sugar cooking season of the year.

Tri Ton District and Tinh Bien Town are located in the Northwest of An Giang Province, a warm land of our country, famous for its majestic natural beauty and unique specialties. Among the traditional occupations that thrive here, palm sugar making is becoming an important source of income and a source of pride for the community.

The process of making palm sugar begins with harvesting mature palm trees. Palm trees are very tall, some are over 15m tall, so long bamboo poles with many branches must be used as ladders to climb to the top. To get the water, the tops of the flower stalks must be cut, and the water from the flower stalks will flow out. Then, use bamboo tubes or plastic bottles to collect the water. After 1 day, the palm juice collector will climb up to get the water, change the bottles and continue the process of cutting the palm flower stalks until all the flowers are gone.

Palm sugar making is not just a simple job, but also an art that combines the craftsmanship and support from nature. The process of making palm sugar begins with harvesting mature palm trees. These trees are usually grown in suitable land, in Tinh Bien Chau Doc, where the soil is fertile, the water is abundant and the air is humid.

Palm juice must be boiled immediately, otherwise it will turn sour and cannot be used to make sugar. Therefore, a sugar furnace must be built near the place where the water is taken to make it easier to cook sugar.

After being taken down, the palm juice must be filtered through a thin membrane to remove cotton, dust and insects. Then, put it in a large pan and cook for about 6-7 hours to condense it into sugar. In the dry season, 6-7 liters of palm juice can be used to cook 1kg of sugar, while in the rainy season, it takes about 10 liters of water to cook 1kg of sugar. Experienced people only need to taste the palm juice to know the sugar content inside. The quality of the sugar batch depends on the experience of the cook. While cooking, stir and skim the foam continuously. Cook until the sugar has a characteristic bright yellow color, then remove the pan from the oven to avoid burning.

The environment is also a top priority, as sugarcane juice extracted from the palmyra palm not only produces a quality product but also ensures the sustainability of the raw material. Sugar workers regularly participate in environmental protection activities andeducate the community on the importance of protecting and sustainably using natural resources.

After cooking for about 6-7 hours, the water evaporates and the sugar condenses into liquid form. The craftsman will begin the process of shaping the palm sugar cubes, creating unique products with the natural and characteristic flavors of this mountainous region.

Palm sugar products will be vacuum packed for pellets and sealed with an aluminum shield for concentrated jars to protect against insects.

Although the palm sugar industry brings many benefits to the community, it also faces challenges. Competition from industrial sugar products and climate change can create difficulties in production and consumption. However, if the community and sugar makers can find new approaches, combining tradition and modernity, the palm sugar industry will continue to develop and contribute to enriching the economic and cultural picture in the Tri Ton and Tinh Bien mountainous areas (An Giang province).

Palm sugar making is not only a source of income but also a strong connection to local culture. Sugar makers are often traditionalists, who know how to preserve and pass on the secrets of production from the family system. This helps to preserve not only the art of sugar making but also the unique cultural values ​​of the community.

Palm sugar making is not only a job, but also a passion and tradition that has been preserved through many generations. At the same time, it is also an important step forward in environmental protection and sustainable development for local communities.

In order to develop and enhance the value of palm trees, the People's Committee of An Giang province has issued a plan "Organic palm production and processing area by 2025, with a vision to 2030". Accordingly, by 2025, the number of palm trees exploited for organic production will reach 200 trees and by 2030, 500 trees (trees over 40 years old). Products from organic production models will be consumed by associated enterprises at 80% in 2025 and 100% in 2030. Thereby, forming and developing production chains associated with the consumption of certified organic palm trees; profits from palm trees and organic palm products are 1.5 - 2 times higher than those from conventional processing practices. By 2030, the province will form an organic palm production area in Tri Ton district and Tinh Bien town; Developing a production chain linked to the consumption of organic palm fruit to serve domestic demand, aiming for export. From there, developing organic palm fruit products with added value, certified to meet domestic organic agricultural standards, safe for users; gradually building the An Giang organic palm fruit brand, contributing to improving the lives and increasing income for farmers. In particular, on February 21, 2024, the palm sugar making profession of the Khmer ethnic minority in Tri Ton district and Tinh Bien town was included in the List of National Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism, as a type of traditional handicraft.

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