Traditional food processing preserves indigenous knowledge and supports sustainable agriculture. In northern Nigeria, Mazankwaila is a cube-shaped sweetener made from sugarcane juice, commonly used as a sugar substitute in tea. Amid rising refined sugar prices, low-income households increasingly struggle with affordability. This study aimed to design and fabricate a standardized mould to enhance Mazankwaila production, improving both quality and accessibility while preserving traditional methods. Fieldwork was conducted in Dan Damisa village, Kaduna State, using observation and interviews with local producers. Bulk density measurements of Mazankwaila averaged 591.93 kg/m³, enabling precise conversion of sweetener mass into volume. This informed the design of a mould measuring 75 cm × 75 cm × 3 cm, with a batch capacity of 16.875 liters—aligned with the volume needed for standardized cube production. Daily output was tracked over five production shifts, each yielding 100 liters, for a total of 500 liters per day. The mould was fabricated using a combination of traditional craftsmanship and engineering calculations to ensure durability, ease of use, and consistency in cube sizing. Producers reported improved efficiency, reduced product waste, and enhanced uniformity, without compromising traditional preparation methods. This integration of empirical data with indigenous practices demonstrates a practical, scalable approach to artisanal sweetener production. The standardized mould offers a cost-effective alternative to refined sugar, supporting rural livelihoods, food security, and local agribusiness development.