toddy and nuts from the same spathe of the palms has provided the farmers to increase farm income without sacrificing the copra products and fully maximize the economic potential of the palms with the
of another product which is the
can be an alternative source other products like sap drink
of sugar and (fresh cooled
Tapping & harvesting of toddy
Tapping is done twice
Harvesting of toddy can be done in morning ( taken before 8 am ) for the production of ‘tuba’ or vinegar while for the production of fresh sap drink, nectar
taken not later
3 pm )
it is best to used
necessary that all tools and be used should be clean
containers to at all times.
Adding the sap
of lime to the receptacle from fermentation.
The conversion of toddy into sap drink, coco nectar and sugar involves a simple
operation. perishable harvested processed
As the coconut sap is highly due to the yeast microflora, the
large cast iron pan. This process the sap from fermentation.
Sap Drink This can be simply done immediately by pasteurizing (heating at 600C) the toddy. The toddy is then poured separately in the desired container tightly sealed and placed in the refrigerator. If hygienically prepared, the sap drink can be stored until 3 days without deterioration.
Further boiling of toddy until 1100C temperature or sticky
it reaches under a
low heat. The sticky liquid shall be allowed to cool then poured into a desired container.
Coco Sugar Boil coco sap to evaporate the water under moderate heat with occasional s t i r r i n g u n t i l l i q u i d thickens at 115 C. Remove it from the flame when it begins to become 0
until it becomes granular. Air dry the brown sugar before placing them in a packaging material.
Sap Natural/Organic Vinegar Pour toddy in a wide large container with a clean netted cover to allow aeration and prevent entrance of dirt and foreign objects. After 5-10 days fermentation period in a well ventilated room., the sap
can be harvested as vinegar. To maintain the desired quality of the matured vinegar (with at least 4% acidity), pasteurize it by boiling for 5-10 minutes at 60-65 0C, allow the vinegar to cool before placing in very clean bottles and then cover tightly and sealed.