Neera jaggery

Neera is the sweet honey colored, unfermented sap tapped from the immature inflorescence of coconut. It is oyster white, and translucent. It is obtained by slicing the spathes of the palmyra, coconut and sago palms, and scraping the tender most part, just below the crown.

Jaggery is the main product of neera. Jaggery is a traditional sugar brown in color made by open evaporation without centrifugation of neera.

Neera jaggery is solid or semi-solid crystalline mass obtained by boiling and evaporating Neera in small batches with final product having pH in the range of 6.5-7.0.

The production requires minimal heat treatment without the aid of any additives or enzymes. Caramelization turns the heated Neera from milky white to transparent brown.

Neera jaggery is widely use as sweetening agent in food products.
Neera jaggery

Neera honey

Neera, the sweet sap of the coconut palm has a high nutritive value, delicious taste and a good flavor. It is mostly consumed in several nations all over the world like Africa, India, Sri Lanka, Indonesia, Malaysia, Thailand and Myanmar.

Neera extraction is generally performed by tapping method collected from the inflorescence of coconut, which is done twice a day, both in the morning and evening. Neera is a source of sugars, minerals and vitamins. It is sweet, oyster white in color and translucent.

The neera so collected can be used either as ready to serve drink or can be used for the preparation of natural coconut honey, jaggary or coconut sugar without the addition of any chemicals.

The honey is obtained by concentration of neera through vacuum evaporation. This honey will have a shelf life of 6 months.

Neera honey is a thick liquid syrup similar to honey, having a sweetness of 780° Brix and a pH of 6.0-6.5, which is used as sweetener in ice creams and other confectionaries. Neera honey also find applications in pharmaceutical formulations and is good for patients suffering from anemia as it is rich source of iron.
Neera honey

Neera Syrup

Neera, is also called palm nectar, translucent drink that has been picking up ubiquity due to its high healthful esteem. It is obtained by trapping the unopened inflorescence of the coconut palm.

Neera syrup is produced when fresh neera is heated under moderate temperature (103°C – 105°C) and concentered to syrup consistency.

Yield of the product is 18-20%. In many countries, neera syrup is used as health and wellness drink and prevalently used in Ayurveda and other system of medicine.

Neera can be called as fermented sap and non-fermented sap. It is a refreshing and light drink, translucent in color, extremely cool in sensation, sugary sweet to taste, similar to palm juice which is susceptible to natural fermentation at ambient temperature within a few hours of extraction due to enzymatic and microbial fermentation since it is rich in sugars, vitamins, proteins, minerals.

Neera contains lots of Vitamin, Minerals and other components, from that, some of the vitamins that neera has are vitamin C and 12 of the essential B complex vitamins. Neera also contains a good amount of minerals such as potassium, magnesium, iron, calcium, zinc and phosphorus. Neera or inflorescence sap of coconut and other sap yielding plants is a healthy nutritious drink.

Once fermented, neera becomes toddy which is unsuitable for health drink or for value added products.

Clinical studies indicate medical applications of neera for asthma, tuberculosis, bronchial suffocation and piles.
Neera Syrup

Palm nectar

Neera, also called palm nectar, is sweet, oyster white in color and translucent. It is tapped from the coconut inflorescence and is filtered, pasteurized and bio preservatives added to preserve the product which is used as a nutritious health drink. It is nonalcoholic and notorious drink. Neera is a source of sugars, minerals and vitamins.

It is a refreshing and light drink, extremely cool in sensation, sugary sweet to taste, similar to palm juice which is susceptible to natural fermentation at ambient temperature within a few hours of extraction due to enzymatic and microbial fermentation since it is rich in sugars, vitamins, proteins, minerals.

Neera is nearly neutral in pH, with specific gravity ranging from 1.058-1.077. Neera is good supplement for iron and vitamin deficiency and clinical studies indicate medical applications for asthma, tuberculosis, bronchial suffocation and piles.
Palm nectar