Fällen von Honigpalmen (Jubaea chilensis) im August; Entfernen des Palmwedelschopfes im Oktober, Anschneiden der Stammspitze, Zusammenbinden der Enden; Auffangen des heraustropfenden Palmsaftes zweimal täglich, dabei erneutes Anschneiden der Tropfstelle, Eindampfen zu Sirup, Abtransport zur Konservenfabrik.

In the spring (August) agricultural workers fell a few selected honey palms (Jubaea chilensis (Mol.) Baillon). These then remain lying down until October when the palm sap has matured in the trunk. Then the palm crown is carefully removed, the tip of the trunk is cut open with a sharp knife and then bound together so that it does not burst open in the heat or when dry. A container placed underneath catches the palm sap dripping down. The place where it is cut and the container are covered. The workers collect the palm juice twice a day from their base camp (bodega). The dripping places also have to be cut open every day. In the bodega yard the sap is evaporated until it becomes a syrup, it is sieved and then filled into smaller vats. Twice a week the thickened palm honey is transported by horse or mule to the canning factory down the valley, where it is thinned with sugared water and filled into cans. To protect one of the last remains of the honey palms, the obtaining of honey in the Ocoa valley has been stopped.