Our Production Snapshot
Our involvement in the production cycle starts from selection through to the final packaging stage.
SELECTION – EVAPORATION – COLLECTION – CONVERSION – PREPERATION – PACKAGING
Selection
- Careful selection of bearing trees with healthy unopened inflorescence.
- The matured unopened inflorescence will be bent downwards for 1 week to allow nectar to flow for tapping.
Evaporation
-
Collected nectar is cooked over traditional ovens to remove any bacteria and moisture.
-
The solution will be sieved and further evaporated to syrup form.
-
Upon crystallization, wok is removed from the oven and continued to be stirred until sugar granules is formed.
Preparation
- The sugar granules will be sieved over industrial food grade strainers to produce uniform particles.
- After sieving, it will be transferred in food grade stainless-steel trays to be dried.
Collection
- Nectar collected is measured immediately to ensure they conform – to the required acidity level.
- Nectar is carefully collected and stored ined containers. -.
We only produce our sugar from nectar and not from blocks.
Conversion
-
Granulated sugar is stirred and ground further with coconut husks – to improve consistency. More moisture is released through heat retained in the wok.
Packaging
- Multiple sieving and magnetic traps are used to ensure –
no foreign material is present in the final product. - Product will then be carefully weighed and sealed under stringent conditions.
Our Certifications
IMC Organic Coconut Sugar is certified with the following :

Contact Us
087733119888
info@sarimanggar.com