Palm Toddy

Location of production - Throughout Asia, particularly India and Sri Lanka.

Product description - Toddy is an alcoholic drink made by the fermentation of the sap from a coconut palm. It is white and sweet with a characteristic flavour. It is between 4 and 6% alcohol and has a shelf life of about 24 hours.

Preparation of raw materials - The sap is collected by slicing off the tip of an unopened flower. The sap oozes out and can be collected in a small pot tied underneath the flower.

  • Tapping

A small pot is fixed below the cut

  • Collection

The sap is collected each day

  • Fermentation

Natural fermentation starts as soon as sap is collected

  • Packaging

Clean bottles should be used

Processing - The fermentation starts as soon as the sap collects in the pots on the palms, particularly if a small amount of toddy is left in the pots. The toddy is fully fermented in six to eight hours. The product is usually sold immediately due to its short shelf-life (Fellows, 1997) .

Packaging and storage - Packaging is usually only required to keep the product for its relatively short shelf-life. This is usually clean glass or plastic bottles. The product should be kept in a cool place away from direct sunlight.

Caution - Homemade mead, beer, coffees, wines, and liqueurs do not have the shelf life of commercial brands! In many instances the use of extracts is preffered instead of cooking and breaking down fruits - to expedite the ageing process and prevent acidity or fruit sedimentation (this also sometimes prevents the natural flavours to permeate the liqueur)! Sugars, coffee, chocolates, and fruits added with water can introduce contaminants to liqueurs so refrigerate upon opening, serve and enjoy as soon as possible!


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