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In rural Sri Lanka, traditional kithul tapping involves collecting sap from the kithul palm.
A tapper climbs the tree and prepares its flower stalk so that the sap can be collected.
The liquid can be boiled into kithul treacle, used to make jaggery, or processed into other products.
It can also be consumed as a fresh drink.
The knowledge includes specialized climbing techniques, tools, timing, processing, and traditional beliefs surrounding the tree.
The practice connects food production with forests, household knowledge, ceremonies, and rural livelihoods.
UNESCO inscribed this traditional technology in 2025.
© UNESCO