PALM SYRUP

The production of palm syrup is equally painstaking, involving the cutting of the tree's flowering fruit stems a little each day. The sap is then harvested from the stem. This delicate, laborious task effectively condenses the most potent life force of the plant, the sap that would otherwise have become the fruit of the tree (coconuts for instance).

This sap is then heated over an open fire, gently concentrating the syrup to avoid fermentation. Madal Bal Natural Tree Syrup™ uses sap from several Southeast Asian palm species, including the Coconut Palm, the Arenga and Kitul Palms of the rainforests, the Nipah Palm of the swamps and marshes, and the Palmyra Palm of northern Sri Lanka.

Madal Bal uses only palm syrup produced on small family farms, using techniques introduced and monitored by international aid workers. This intensive form of production is certainly more expensive than large-scale plantation methods, but it ensures the highest-quality syrup, and helps local community development by supporting family-based enterprise.

One of the key components of Madal Bal Natural Tree Syrup™ is its richness in essential minerals. Maple syrup is rich in manganese and zinc, two minerals that are almost non existent in palm syrup. On the other hand, palm syrup contains large quantities of potassium and calcium, elements required by the cells to function properly and, therefore, important to the purification of the body. When mixed in the right proportions, we get unique Natural Tree Syrup with a rich and balanced mineral content