Kithul palm trees grow in Sri Lanka's Kandy, Kegalle, and Sabaragamuwa regions, providing sustainable sweetener sources for over two millennia. Traditional kithul tapping requires specialized skills passed through generations, with trained tappers harvesting sweet sap from flower clusters without harming trees. This ancient practice represents sustainable agriculture, as trees can be tapped for decades producing nutrient-rich nectar.

Fresh kithul sap is collected twice daily, with immediate reduction to prevent fermentation. NextPort International partners with traditional communities using time-honored slow-boiling methods in clay or copper vessels over wood fires, monitoring reduction over 4-6 hours until achieving thick amber treacle. Our quality control ensures no added sugars or preservatives. We bottle in glass containers from 250ml to bulk sizes, with laboratory testing for purity and microbial safety.