CV Sivali Universal

We export high quality of Indonesian Mangrove Kachi Charcoal, harvested from our own licensed mangrove forest and heated by using our own kilns built in the forest . In 2007, we bought some abandoned shrimp farms with total area of about 100 acres, situated in Pangkalan Susu Sub District, Langkat Regency, North Sumatera Province, Indonesia, and transform them become a beautiful scene of mangrove forest. Now the barren land has been planted with more than a million of mangrove trees with every single piece of 5 to 7 metres height. Besides, we also have strong partnership and collaboration with the local and other region mangrove charcoal producers in order to support our continuous and sustainable supply for our customers.

About the mangrove, only Bakau Minyak species (Rhizophora apiculata) is used for making mangrove charcoal. Rhizophora species wood have a high calorific value meaning that they produce more heat for the same weight, and are thus the major species exploited. Other common mangrove species are not as good for this purpose.

Mangrove charcoal experts will normally use only the stem of the tree, and not the prop roots. The prop roots will be collected later for firewood to heat up the kiln. The bark is removed from the stem. The de-barked logs are then carried to the boat. It should be noted that mangrove wood will sink!!!". The logs are stacked up and ready for transport to the factory. At the factory, staff will select the greenwood and organise them according to the stem diameter. Inside the factory, the logs are placed in a kiln (usually shaped like an igloo). Here, the logs are smoked to remove the water from them. To create the smoke, other mangrove wood is burnt, such as non-Rhizophora species like Bruguiera, Xylocarpus and also the unwanted prop roots from Rhizophora apiculata.

What is the mangrove charcoal used for?

Mangrove charcoal is considered superior for cooking than regular coal because it burns longer and produces less smoke. Locally, it is used to cook favourite dishes such as satay and seafood. Mangrove charcoal is also used as a detoxifying agent in some traditional medicines. Most homemakers and chefs know there is no match in terms of fragrance for food cooked over a charcoal fire. They know that rice tastes better if cooked over mangrove charcoal. According to the Chinese, soup boiled over a mangrove charcoal fire and char kuay teow fried over wood taste better.

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