RIYADH: Among the many inherited traditional social practices in the Al-Jouf region is the custom of “stuffing” dates.
Fresh dates harvested in the summer are preserved in a way that ensures they can be stored safely and eaten throughout the winter.
Despite developing agricultural production techniques that are used in modern factories, families in the region hold to this ancient tradition.
Ahmed Al-Arfaj and his family carry out the process of stuffing and preserving their farm’s date harvest every year and he is keen to teach it to his children — who will pass it on to future generations in turn.
They rely on the production of Hilwah Al-Jouf dates, he explained, with the start of the process being what is known as “Al-Laqat” (picking) or “Al-Haddad” (harvesting). The dates are then dried under the sun’s rays to ensure all the moisture evaporates.
The next stage is “Al-Taqmi‘” (sorting), where the pits are extracted and any unsuitable dates removed. They are then packed into containers and tightly sealed; a modern technique, as previously large clay vessels called “Al-Khawabi” were used for storage.
Al-Arfaj added the custom was known locally as “Al-Maknuz” (preserving). It is used to produce date molasses and “Al-Mujarrash” (processed) dates in which the sugars have crystallized, giving them a unique taste and flavor.
The Al-Jouf region celebrates its production with the annual date festival held in Dumat Al-Jandal. As well as highlighting the various types of dates, the event serves as an important marketing tool.
