Palmyra Collection
Palmyra Jaggery
Palmyra jaggery is made by boiling fresh Palmyra Neera for about 4.5 hours until it thickens and solidifies. Around 10 litres of Neera yield 1 kg of jaggery, produced from both male and female palmyra trees.
Product overview
Details for your requirement
Final forms, packing, order quantity and dispatch schedule depend on your destination and buyer brief. Send us your requirements for confirmation.
| Origin | India |
|---|---|
| Forms | To be confirmed |
| Packaging options | To be confirmed |
| MOQ | To be confirmed |
| Lead time | To be confirmed |
Commercial details are confirmed against each enquiry.
How it's made
- Fresh Palmyra Neera is boiled for about 4.5 hours until it thickens and solidifies.
- Approximately 10 litres of Neera are needed to produce 1 kg of jaggery.
- Produced from both male and female palmyra trees, with similar nutritional value.
Nutrition & traditional wellness
- Rich in iron, calcium, magnesium, zinc, copper, phosphorus, and B-complex and C vitamins.
- Its iron content may help support healthy hemoglobin levels.
- Traditionally believed to aid digestion and support natural detoxification.
- Contains antioxidants that may help protect cells from free radical damage.
- Low Glycemic Index (around GI 35) — a potential alternative to refined sugar.
Nutrition notes reflect traditional knowledge and are not medical claims.
About Neera
The natural sap behind every Palmyra product
Neera is a fresh, natural, nutritious drink tapped from the flower stalk of the palmyra tree and collected in its unfermented state before sunrise. It is 100% natural, naturally sweet and free from artificial additives when fresh.
Why it becomes jaggery, sugar and syrup
Fresh Neera is highly perishable — it ferments and turns sour quickly in warm temperatures and must be stored at 0–4°C. Processing it into jaggery, sugar and syrup keeps its goodness available all year, with convenient storage and transport.
- STEP 01
Preparation
A trained tapper trims and prepares the unopened flower spathe over 10–15 days.
- STEP 02
Collection
Sap is gathered overnight in sterilised containers, finished before sunrise.
- STEP 03
Filtration
The raw liquid is strained through fine mesh cloth to remove debris.
- STEP 04
Preservation
Neera ferments within hours at room temperature, so it is quickly chilled, pasteurised or micro-filtered.
- STEP 05
Value Addition
Purified Neera is boiled down into palmyra jaggery, sugar or syrup.
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