Winter date palm tapping begins across Dhanpur, Kathalia and Mohanbhog, bringing fresh lali and nolen gur to markets amid rising concerns of adulteration. Traditional tappers uphold purity as the number of new entrants in the craft declines steadily.
With winter setting in, date palm tappers across the Dhanpur Assembly constituency have once again begun the seasonal task of cutting khejurer gach and collecting sap. The age-old practice, which produces the region’s coveted lali (fresh date juice) and nolen gur (date palm jaggery), is now underway in full swing in markets such as Kathalia, Mohanbhog and adjoining areas of Sonamura subdivision.
However, buyers have been advised to remain cautious. As the price of pure lali has risen to nearly three times that of cane jaggery, a section of unscrupulous traders has allegedly begun mixing cane jaggery to increase volume and profit. This has triggered concerns about adulteration, especially among regular consumers.
Despite this, a segment of traditional gachhiyals continues to maintain the purity and heritage of the craft—collecting, boiling, and selling unadulterated sap just as their families have done for generations. Markets like Kathalia, which records the highest volume of sales, still attract buyers seeking authentic lali and nolen gur.
One concern shared by the community is that the number of new tappers entering the trade has sharply declined. Only veteran practitioners continue the laborious work each winter.
Among them is Krishna Majumder, a young tapper from Dakshin Maheshpur under Kathalia block. He climbs and taps 25 date palm trees every season. “Last year, I sold lali at ₹350 per litre. But with prices of everything rising, and the work being extremely hard, this year I will have to sell at ₹400,” he said.
In Chandul ADC Village under Mohanbhog block, senior tapper Nikunja Das is equally busy preparing 15 trees for the season. He said that workers from Chandigarh and Melaghar also visit tribal areas each winter to tap date palms. “The colder it gets, the better and clearer the sap becomes,” he noted. He also stressed on hygiene. “Earthen pots must be kept absolutely clean. Only then does the lali retain its aroma.”
Das described the challenges of the trade—collecting pots before sunrise to prevent contamination from bird droppings and working long hours in the biting cold. “It’s hard, skilled work. One mistake and the entire batch of sap gets ruined,” he explained.
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Both Majumder and Das urged consumers to ensure they purchase sap only from trusted, known tappers. “Those who love pure date palm juice should always choose verified gachhiyals,” they advised.
