Sugar Palm Trees

Sugar palm trees grow abundantly in the wild, usually in ravines near rivers and streams. These trees are brought to life by the palm civet, which spreads the tree’s seeds through its droppings. Rural legend has it that these trees could never be planted by man. Researcher however reveals that it takes six (6) months before the seeds would begin to sprout. 

Idyok (Kaong) has long been used as a customary ingredient in a myriad of Philippine desserts. These are usually harvested from semi-ripe sugar palm trees grown in abundance in the wild. Gatherers can earn an income after braving the itchy shells and cooking the nut in sugar. Demand for this usually peaks during months of festivities.

While the fruit is but pure unflavored carbohydrate, the sap of the tree’s flowers produces sweet nectar which justifies its name as the sugar palm tree.  While the gathering of sap entails a lot of skill and patience, its rewards may be handsome. While a coconut tree may yield up to 2 gallons of sap a day, Sugar palms may produce up to 3 to 5 gallons.  Considering that an industrious farmer can easily tend to 10 trees, an income of  fifteen thousand pesos  is conservatively achievable.

The project is slated for completion on August 8, 2008. The processing plant currently under construction would have a floor area of 1,118 square meters, which should provide sufficient working space for its current production and that considering future demand. It is the intention of Mr. Stuart del Rosario that the plant be sufficiently compliant with all food and drug regulatory requirements as well as standards set by HACCP and ISO.  The Factory sits on a 4,292 square meter property, and should have enough space for expansion and growth should the need arise.