Currently, many of the Oman’s governorates are witnessing ‘Al Tabseel’ season.
The word ‘Al Tabseel’ refers to a type of palm date called “Mabsili”, which is cooked after it grows in size and turns yellow.
The pickling process begins after the fruits of the "Mabsili" palm tree turn completely yellow.
After that, the harvesting process is carried out in large quantities. Then, the process of separating the yellow 'Busoor' from the clusters and thoroughly cleaning them of impurities begins. After that, they are transferred directly to traditional places designated for cooking, called ‘Tarakbah’.
The cooking process begins by placing ‘Busoor’ in water in large copper pots called locally ‘Marjal’. ‘Busoor’ is cooked and boiled for 15 to 20 minutes, which is the most important stage for controlling the quality of the product. After that, it is taken to open areas to be dried by exposing it to direct sunlight for a period of 3 to 5 days. After drying, the crop is packed and placed in bags, and then it is marketed in local markets or exported abroad.
During the harvesting of ‘Mabsili’ palm tree and other types of palm fruits such as ‘Madlooki’ and ‘Abu Narenjah’ in a process called ‘Al Jadad’, the family gathers, young and old. Everyone, including young people, children, women and men, is keen to be present at the palm farms early before sunrise to cooperate and help in harvesting the crop.
Men begin ‘Al Jadad’ process by lowering the clusters from the tops of palm trees, while children and women separate the fruit from the clusters and clean them of impurities.
Most farmers sell their harvest to the relevant government agency, represented by the Ministry of Commerce, Industry and Investment Promotion, while some prefer to export it to foreign markets.
Historical sources confirm that Omanis reap huge profits from ‘Al Tabseel’ trade, especially in the past, when the locals relied heavily on it.
Dozens of trade caravans and hundreds of camels would leave the Wilayat of Bidiyah carrying large quantities of dried dates, bound for the city of Sur in the east, for export and sale in India and other countries. Omanis would return from these countries carrying Indian products, including clothing, fabrics, perfumes, rice, spices and other products.
It is worth noting that the scientific symposium on ‘Al Tabseel’, which was organised in the Wilayat of Bidiyah last June, came out with a number of recommendations, the most important of which was the development of a national strategy for marketing ‘Al Tabseel’ products, including the creation of a unified marketing identity for the Omani product, the organisation of internal and external exhibitions, the development of marketing platforms and applications in line with the electronic digital transformation, supporting farmers by providing easy financing programmes, training them on the best practices in palm cultivation, Al Tabseel industry and modern marketing, and working to support governorates with a comparative advantage by allocating investment sites to expand the cultivation and production of the Mabsali variety, with the importance of continuing to hold symposia for ‘Al Tabseel ’season, due to its positive effects.
BLURB
The cooking process begins by placing ‘Busoor’ in water in large copper pots called locally ‘Marjal’. ‘Busoor’ is cooked and boiled for 15 to 20 minutes, which is the most important stage for controlling the quality of the product. After that, it is taken to open areas to be dried by exposing it to direct sunlight for a period of 3 to 5 days. After drying, the crop is packed and placed in bags, and then it is marketed in local markets or exported abroad.
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