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SOVANNAK
FROM NGO TO SOCIAL ENTERPRISE In 2009, French NGO GERES developed an improved cooking stove, designed to produce high quality granulated palm sugar, using up to 30% less wood-fuel than traditional stoves. An opportunity for the traditional producers to save costs on energy and to sell a higher quality product at a better price.
To push the sales and foster the adoption of this new solution among traditional palm sugar producers, “Sovannak Palm Sugar” brand was created and rapidly convinced regular customers: supermarkets, restaurants & tourist shops. In 2013, as the business was reaching a milestone, GERES decided to hand it over to a young Khmer entrepreneur willing to develop it. Sovannak Palm Sugar is now 100% Khmer !! |
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DElicious
We recommend that granulated palm sugar be eaten FRESH, within the first year of production. This is when the palm sugar really reveals its best taste and smell!
See our recipes |
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Nutritious
Palm Sugar has a higher nutritional value and lower Glycemic Index than cane and other processed sugars. It also contains many vitamins (like vitamin B1) and minerals which support a balanced diet.
Palm sugar has half of the Glycemic Index value of white sugar, causing less of a rise in blood sugar levels and a reduced insulin response. While no sugar is 100% safe for diabetics to use, clinical trials at the Harvard School of Public Health of more than 85,000 people over a 20-year period showed that the Glycemic Index was validated in preventing Type 2 diabetes and obesity |
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SUSTAINABLE
Sovannak Palm Sugar is produced organically, without chemical additives, on fuel-efficient Improved Cookstoves. This process greatly improves the taste and quality of the palm sugar, as well as promoting a sustainable, environmentally-friendly way out of poverty for rural Cambodians; each kilo of Sovannak Palm Sugar saves 2 kilos of wood from being unsustainably taken from local forests.
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