Sk Palm Jaggery

We make Sk Palm Jaggery at our place in Sakli Kadu, which is part of Thirumangalam Village. We are located at 2/457, right in the heart of Tiruchengodu Taluk. Jaggery making is a lot of hard work, and we’ve been doing it this way for a long time. It’s a very traditional process that involves a lot of heat and stirring. The air around our unit is always thick with the smell of boiling juice. We don't have any modern machines to do the heavy lifting. It’s all about timing and knowing when the consistency is just right. Our hands are usually sticky by the end of the day, and we are pretty tired. We don't have a marketing plan or any glossy brochures. People come to us because they know we are here in the village. The workspace is open to the air, so we are at the mercy of the weather. If it rains, we have to stop certain things. It’s a simple cycle. We wake up early to start the fires. Most of the people working here are from the surrounding farms. We don't use any complicated words to describe what we do. It’s just palm jaggery. We pour it into the molds, let it set, and then pack it up. It’s a tough way to make a living, but it’s what our family knows. We just keep the fires burning and the pots moving. It’s what we do.