How toddy is tapped and collected in South India

An Indian man climbs palm tree to collect toddy in Southern India. Palm wine also called kallu, palm toddy, or simply toddy, is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms and coconut palms. This drink is common in various parts of Asia and Africa, and goes by various names, such as emu and oguro in Nigeria, nsamba in Democratic Republic of the Congo, nsafufuo in Ghana, kallu in South India, matango in Cameroon, tuak in North Sumatra, Indonesia mnazi in Mijikenda, Kenya goribon (Rungus) in Sabah, Borneo, and tuba in the Philippines, Borneo and Mexico. Toddy is also consumed in Sri Lanka and Myanmar. The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non - alcoholic before it is fermented. In parts of India, the unfermented sap is called neera (padaneer in Tamil Nadu) and is refrigerated, stored and distributed by semi-government agencies. A little lime is added to the sap to prevent it from fermenting. Neera is said to contain many nutrients including potash. Palm sap begins fermenting immediately after collection, due to natural yeasts in the pores of pot and air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine. In some areas of India, palm wine is evaporated to produce the unrefined sugar called jaggery. In India, palm wine or toddy is served as either neera or padaneer (a sweet, non-alcoholic beverage derived from fresh sap) or kallu (a sour beverage made from fermented sap, but not as strong as wine). Kallu is usually drunk soon after fermentation by the end of day, as it becomes more sour and acidic day by day. The drink, like vinegar in taste, is considered to have a short-lived shelf life. However, it may be refrigerated to extend its life. Spices are added in order to brew and drink and give it its distinct taste. In the Indian state of Kerala, toddy is used in leavening (as a substitute for yeast) a local form of hopper called the vellai Appam. Toddy is mixed with rice dough and left over night to aid in fermentation and expansion of the dough causing the dough to rise overnight, making the bread soft when prepared. In Kerala, toddy is sold under a licence issued by the excise department and it is an industry having more than 50,000 employees with a welfare board under the labour department. It is also used in the preparation of a soft variety of Sanna, which is famous in the parts of Karnataka and Goa in India. Source : www.facebook.com This foo