Palm honey is obtained by cooking guarapo. The guarapo is collected every morning at dawn and once it has been purified, it is prepared to be cooked.
It must be cooked on a slow and constant heat for various hours until it reaches the organoleptic qualities that characterize it. Depending on the quality of the guarapo and the area, in order to obtain a litre of honey, roughly 8 litres of guarapo are needed. This will depend on the area, whether it is dry or damp.
There are several factors to be taken into account when producing honey, when the Guarapo begins to boil it becomes thicker and forms a foamy surface which must be removed in order to avoid altering future honey. As we continue to boil, we observe how the liquid begins to increase its volume.