Treacle & Jaggery    Treacle Production

The Managing Director Mr C.R.K.Dayarathne is personally involved in the Jaggery selecting process to ensure that only the best Jaggery Cubes are delivered to the Export Market clientele.

Our traditional treacle production process, are moisture removing step which consumes more time, labor and energy.

Kithul Jaggery                                                        

To make jaggery, the kithul sap needs to be boiled passing the point which produces treacle. Then the sap is put in to coconut shells to make the unique shape.

Kithul (Caryota urens) treacle and jaggery considered to be most important traditional sources of sweeteners. Sap of the Kithul palms is used to produce treacle and jaggery, which obtains high nutritional and export market income

 Sugar Cane Jaggery is made using traditional methods of pressing and distilling sugar cane juice.

  1. Extraction            : The canes  are pressed to extract the sweet juice or sap.
  2. Clarification        :  The juice is allowed to stand in large containers so that any sediment settles to the bottom. It is then strained to produce a clear liquid.
  3. Concentration   : The juice is placed in a very large, flat-bottomed pan and boiled.

During this process, the jaggery is stirred and the impurities are skimmed off the top until only a yellow, dough-like paste remains.

This "dough" is then transferred to molds or containers where it cools into jaggery and looks like Cubes

The color can range from light golden to dark brown. This is important, since the color and texture are used to grade the jiggery in the International Markets.

This lighter, "good quality" jaggery generally contains more than 70% sucrose. It is most often sold as a solid block of sugar, but it's also produced in liquid and granulated forms.