Alcoholic drink of palm wine or toddy

Palm wine, known also as toddy, is the fermented sap of various palm trees especially palmyra, silver date palm and coconut palms. The main ingredient of the fresh palm sap is sucrose, which is about 12-15% by weight. There is very little reducing sugar, although glucose, fructose, maltose and raffinose are present.

It is a sweetish, heavy, milky white, vigorously effervescent alcoholic beverage consumed as mildly alcoholic beverage similar to beer which is collected from palm tree.

Wine tappers often climb very tall trees with rudimentary equipment to harvest palm sap and risk severe injuries in the event of a fall. Furthermore, the wine quickly ferments beyond the desired taste and alcohol content, reducing the market power of these tappers.

The palm sap is obtained through the process known as tapping, which involves a series of operations to stimulate the flow of sap, such as the perforation of the trunk, insertion of a tube in the hole and collection of the sap in a container (gourd, clay pot, plastic container, glass bottle or calabash).

Fermentation begins immediately after collection as a result of natural yeasts in the air and wine; within two hours, the alcohol content reaches approximately 4%. At this stage, the product is a sweet, white, mildly intoxicating aromatic beverage.

Many factors including the species of the tree, the season of the year, time of day at harvest, and type of soil, impact the alcohol content of the wine.

This drink has a significant role in several nutritional, medical, religious and social uses such as traditional wedding ceremonies, traditional religious ceremonies or festivals, prayers and it is good for malaria.

During ancient period, people drink palm wine in early morning in empty stomach before breakfast for health benefits. Palm wine has a special place in traditional celebrations and ceremonies such as marriages, burials and settling disputes. Generally, it is a popular drink among lower income people and it is believed to be good for the health, eyesight and also serves as a sedative.
Alcoholic drink of palm wine or toddy

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