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