Palm sugar making - An art connecting with nature and tradition.

(NADS) - The craft of making palm sugar in Tinh Bien, Chau Doc is an art that combines the skill of the artisans 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 with a strong traditional character.

When the rainy season ends and the weather turns to the dry season, the people of Tri Ton mountainous district and Tinh Bien town ( An Giang province) are busy preparing their tools and getting ready for the new palm sugar making season of the year.

Tri Ton District and Tinh Bien Town are located in the Northwest of An Giang Province, a warm region of Vietnam, renowned for its majestic natural beauty and unique specialties. Among the thriving traditional crafts here, palm sugar making is becoming an important source of income and a source of pride for the community.

The process of producing palm sugar begins with harvesting mature palm trees. Palm trees are very tall, some over 15 meters high, so long, branched bamboo poles are used as ladders to climb to the top. To collect the sap, the tips of the flower stalks are cut, and the sap flows out. Bamboo tubes or plastic containers are then used to collect the sap. After a day, the sap collector climbs up to collect the sap, changes containers, and continues cutting the palm flower stalks until all the sap is gone.

The craft of making palm sugar is not just a simple job, but an art form combining the skill of the artisans with the support of nature. The production process begins with harvesting mature palm trees. These trees are usually grown in suitable areas, such as Tinh Bien and Chau Doc, where the soil is fertile, irrigation water is abundant, and the air is humid.

The palm sap must be boiled immediately after harvesting; otherwise, it will turn sour and cannot be used to make sugar. Therefore, sugar-making furnaces must be built near the sap extraction site for convenience.

After harvesting, the palm sap must be filtered through a thin membrane to remove any impurities, dust, and insects. Then, it is poured into a large pan and cooked for about 6-7 hours until it thickens into sugar. In the dry season, 6-7 liters of palm sap yield 1 kg of sugar, while in the rainy season, about 10 liters of sap are needed to produce 1 kg of sugar. Experienced cooks can determine the sugar content simply by tasting the palm sap. The quality of the sugar depends on the cook's skill. During cooking, the mixture must be stirred and the foam skimmed off continuously. The sugar is ready when it reaches its characteristic bright yellow color; then, the pan is removed from the heat to prevent burning.

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

After cooking for about 6-7 hours, the water evaporates completely, and the sugar concentrates into a liquid form. The craftsman then begins the process of shaping the palm sugar into cubes, creating unique products with the natural and distinctive flavor of this mountainous region.

Palm sugar products will be vacuum-packed in tablet form and sealed in an aluminum foil shield for concentrated jars to protect against insects.

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

The craft of making palm sugar is not only a source of income but also a strong connection to local culture. Those who make the sugar are often traditional people who know how to preserve and pass on production secrets from their family lineage. This helps to preserve not only the art of sugar making but also the unique cultural values ​​of the community.

The craft of making palm sugar is not just a job, but also a passion and a tradition preserved through generations. At the same time, it represents an important step in environmental protection and sustainable development for the local community.

To develop and enhance the value of the palmyra palm, the People's Committee of An Giang province has issued a plan titled "Organic Palmyra Palm Production and Processing Zone by 2025, with a vision to 2030". Accordingly, by 2025, the number of palmyra palm trees used for organic production will reach 200, and by 2030, it will reach 500 (trees over 40 years old). Products from organic production models will be consumed by 80% by 2025 and 100% by 2030 through linked businesses. This will lead to the formation and development of production chains linked to the consumption of certified organic palmyra palm; profits from organic palmyra palm and its products will be 1.5-2 times higher than those from conventional processing methods. By 2030, the province aims to establish an organic palmyra palm production zone in Tri Ton district and Tinh Bien town. Developing a production and consumption chain for organic palm sugar to serve domestic needs and aim for export. This will lead to the development of value-added organic palm sugar products, certified to meet domestic organic agricultural standards, and safe for consumers; gradually building the An Giang organic palm sugar brand, contributing to improving livelihoods and increasing income for farmers. Notably, on February 21, 2024, the palm sugar making craft of the Khmer ethnic minority in Tri Ton district and Tinh Bien town was included in the National List of Intangible Cultural Heritage by the Ministry of Culture, Sports and Tourism, under the category of traditional handicrafts.

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