Living Nectar's Unique BioRegion

Few regions on the planet today have been untouched by irrigation with chlorinated municipal waters, pesticide residue, and other consequences of our post-modern industrialized world. Cultivated farmlands are small, with over 78% of India’s farmers tending to less than 2 hectares of farmland each.

Most of the population lives in cooperative villages. Pesticide use is the lowest in all of India, and irrigation data is non-existent, suggesting that the majority of crops and trees are fed by rainwater, with Kerala averaging over 100 inches of rainfall annually., The balmy climate, seasonal rainfall, and mineral rich soil of southern India are fertile ground for a unique species of Palmyra trees that pepper the landscape, towering over 30 feet tall. Thousands of years before the arrival of cane sugar, villagers in India had already perfected a process of collecting its nutrient-rich nectar.

Once they reach 15 years maturity, the native Palmyra trees sprout unique floral blossoms that secrete our Living Nectar™, naturally teeming with beneficial wild yeast species, the heroes of our living nectar story. Climbing 30 feet in the air to reach a blossom, tappers carefully make an incision at the tip, releasing Living Nectar, which flows into a bucket. Tappers climb up and down an average of 50 trees daily collecting nectar, which flows continuously during the post-monsoon peak growing season. Once the nectar begins to flow, tappers must re-open the incision daily, otherwise the flow will stop for up to two weeks.

Living Nectar’s first alchemist is nature herself. Suspended 30 feet in the air in a bucket, Living Nectar is transformed by the moist sun drenched air, wild yeasts, and probiotics. Packed with fast fermenting glucose (not fructose), Living Nectar is an ideal fuel for beneficial microbes. And here in south India’s pristine microbiome, microscopic alchemists make short work of fermenting living nectar into alcohol within hours. And while sipping on the resulting alcohol-infused “toddy” may help tappers forget just how sore their leg muscles are from climbing those trees, India’s ancient culture discovered that slowly heating the nectar in a drum over an open fire stopped fermentation.

Through this well-timed, ancient method, these traditional “jaggeristas,” Living Nectar’s second alchemists, slowly transformed it into “Stage 1 Jaggery,” stirring the slurry for hours, gently caramelizing it into a thick moist granular sweetener with flavor notes of malted caramel and cocoa, while unlocking its unique and diverse healing properties. What safely emerges from the fire is a wild-yeast digested nectar, now packed with B vitamins, including folate, B6 and B12, and unique iminosugars celebrated in India for its ability to meet the body's energy needs without the downsides of cane sugar. 

For thousands of years, this delicious Living Nectar was celebrated as a nourishing anabolic elixir, with antimicrobial and anti-parasitic properties. Traditional tree tappers are the living proof. They climb 50 trees a day, twice daily, climbing each tree to a height of around 30 feet. During the height of the growing season, tappers must make the climb every day to prevent the tree tap from sealing up.  It’s no surprise that they attribute their seeming super human strength and endurance to a diet rich in Living Nectar. < >

Customer service email: team@livingnectar.com