We offer for export the Miel de Palma, an unequaled and rare product done from Jubaea Chilensis palm tree sap in Chile.
The Miel de Palma syrup has a honey consistency close of what is mapple sirup in Canada
This 100% natural product with a fine taste will be a best seller for delicatessens
Our Miel de Palma is exporter directly from the only existing Jubaea Chilensis plantation
Only small quantities are available for export

Jubaea Chilensis

Jubaea chilensis (common names: Chilean Wine Palm, Coquito Palm)  is the bigger palm, up to 25m (80') tall, and a grey trunk up to 1.3m (4') wide. It has a large head of stiff feather leaves, which are dull green above and greyish underneath.
Seed is slow to germinate and the palm to grow. It takes about 60 years to blossom (Sources: pacsoa.org.au andfrance-palmier.com)

The processing

The palm seeds stays 2-3 years in the ground before to germinate. You need 6-7 years to get a 50cm transplant in a nursery. Then the palm is transferred in his nature. After a minimum of 40 years the CONAF (Chile forest administration) decides which palms can be use for the ''Miel de Palma'' collect. The trees used are only those which have a lot of roots and will die-off

The palm is lay down with ropes pulled by horses. The palm is scored during 6 months to collect about 400 litres of sweet sap, then the tree dies.

The collected molasses will repose during from one to over 4 years and then is processed with a secret method.

Two qualities are produced

Miel de Palma of which molasses reposes during over 4 years before processing, brown color
Miel Melimel for which molasses reposes during from 1 year before processing, yellow color

Other product information

Main uses
- confectionery
- cooking
- with fruits, specially banana
- with bread or cereals
- with hot milk
- with brandies and cocktails

2) Consistency
Less sticky than honey (closer with maple syrup)

3) Taste
Fine, soft and tasty in the mouth
More delicate and exquisite than most of honey types

Packing