The Toddy Palm (Part 2)

 

The Toddy Palm (Part 2)

Storage and Domestic Market for Toddy Palm Jaggery

Toddy palm jaggery is mostly produced in arid regions where there is less rain. In these areas, it only rains once or twice a week, making it convenient to dry the jaggery. The market for toddy palm jaggery has improved recently, allowing toddy climbers and producers to benefit more than before. Daw Kyu Kyu Khaing, who has been involved in toddy palm jaggery production, discussed the market situation and storage methods, saying:

“We store the jaggery in tanks and only sell it around Thadingyut and Tazaungmon festivals. During that time, prices typically rise by 1,500 or 2,000 kyats. In between, those who don’t have jaggery sell, while those who do wait for better prices. In the central region, jaggery is priced at around 1,200 to 1,300 kyats, but in Bago, it can go for 2,000 to 2,500 kyats. Big companies pay a maximum of 1,500 or 2,000 kyats per batch. There are times when the price drops significantly and times when it rises steeply. The price also varies depending on the quality of the jaggery. If the jaggery hasn’t dried properly and is still moist, the price drops by almost half. However, if it's properly dried and has a crumbly texture, the price can go higher, up to 1,700 or 1,800 kyats when others are getting 1,500 kyats.”

Since jaggery absorbs a lot of moisture, it needs to be sun-dried and stored in tanks or gunnysacks to last for three to four months. If the jaggery absorbs too much moisture, it can ferment and become sour. Finished jaggery needs to be sun-dried every other day or every two days. Producers use bamboo mats and gunny sacks for drying. After drying, the jaggery is placed in tanks or large containers and covered with plastic bags for preservation. The storage space should not be brick-built but made of zinc to ensure it stays warm and moisture-free, preventing fermentation. If the jaggery ferments, it can only be used for making alcohol by boiling it. Alcohol is produced by dissolving the jaggery in water, fermenting it, and then distilling the liquid.”

U Kyaw Thein added, “The price of toddy jaggery is better now than before. At the beginning of the toddy season, the price rises. By around Kason, when toddy production is at its peak, we can collect 30 to 40 viss per day. With more toddy available, the jaggery price tends to drop. Currently, the price is about 2,000 kyats, which is the peak price. It rarely goes higher, but during the low season, it can drop to 500 or 600 kyats. In the past three or four years, this has been the highest price. With companies starting to buy jaggery, the price has been rising. When there is more sugar cane and sugar production, the jaggery price also rises. Most businesses prefer to buy sap or toddy syrup over jaggery.”

Toddy Palm Jaggery and Chemical Use

Consumers in Myanmar tend to favor food that is visually appealing rather than focusing solely on the natural aroma and taste. As a result, producers have been using chemicals, such as bleaching agents, to make their products more marketable. These chemicals are often used to make jaggery appear whiter. While it’s possible to naturally produce white jaggery, many producers opt to use chemicals to achieve a brighter appearance.

According to Daw Kyu Kyu Khaing from the Department of Chemical Engineering, “When preparing toddy sap, lime is added. Since the sap comes directly from the tree, it contains a lot of enzymes and microorganisms, which cause it to ferment quickly. To prevent fermentation, lime is added to the sap when it’s collected. If too much lime is used, the jaggery turns dark, but if the right amount is added, the jaggery stays white. Using the right amount of lime depends on the experience of the producer. Bleaching agents can also be used to whiten the jaggery. The chemicals are applied in amounts safe for consumption, typically 0.5 to 1 gram. This amount is enough to make the jaggery appear white. Producers who sell jaggery daily usually use these chemicals. Jaggery from male toddy palms is naturally darker, while jaggery from female palms is lighter. Some consumers believe that dark jaggery hasn’t been treated with chemicals, while white jaggery has. In reality, the color difference comes from the type of palm tree. However, the Chinese, who import jaggery, often bleach it further, using unknown chemicals, which can be dangerous.”

She also mentioned that in the market, there are jaggery products that have been ground into powder and shaped into blocks.

International Market

India and China, both known for their sweet tooth, are the biggest buyers of Myanmar’s toddy palm jaggery.

U Kyaw Thein compared the toddy jaggery business of the past with the present, saying, “The jaggery industry is doing much better now. In the past, jaggery climbers were hired by toddy palm owners and had to work for them. Nowadays, it's the other way around, with toddy palm owners supplying climbers with rice and other necessities. Many people from our village have gone abroad, so there are fewer jaggery climbers now. With companies coming in to buy jaggery, the prices have improved. In the past, we didn’t have foreign buyers. Now, I’m not sure how the international market works.”

Daw Kyu Kyu Khaing also shared her experience in the market, stating, “China and India buy toddy jaggery for making sweets. When the Chinese manipulate the market, it causes problems for Myanmar producers. They know that if Myanmar sellers wait until Tazaungmon to sell, they risk spoilage, so they drop the price close to the festival. They might offer 1,500 kyats, but by the time it reaches their storage facilities at the ports, it’s only worth 1,000 kyats. Sellers have no choice but to accept these prices. Transporting the jaggery from the forest to the city adds costs. At the ports, the Chinese buyers do as they please. Most buyers prefer sap and syrup, which fetch higher prices than jaggery. Sap can yield more jaggery, and although it’s not as sweet, it can be mixed with other ingredients. Buyers also favor toddy syrup for producing brown sugar.”

Hsu Myat Oo