Neera

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Neera, also called sweet toddy or palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used to quench thirst.[1] It should not be confused with the juice made from palm fruit. Neera extraction is generally done before sunrise. It is sweet, oyster white in colour, translucent, high in nutrititional value, and susceptible to natural fermentation at ambient temperature within a few hours of extraction. Once fermented, Neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar.

The drink is popular on account of its high nutritive value, delicious taste and agreeable flavor. Its production requires neither mechanical crushing, as in the case of sugarcane, nor leaching, like beet-root; it is obtained by slicing the spathes of the coconut, sago, and Palmyra (Borassus flabellifer L.) palm, and scraping the tendermost part, just below the crown.

Composition[edit]

Neera is rich in carbohydrates, mostly sucrose, and has a nearly neutral pH.[2] It has a specific gravity ranging from 1.058 to 1.077.

The chemical percentage composition of neera varies, depending on such factors as place, type of palm, mode and season of collection. Typical values are:[3]

Substance Concentration (g/100 mL)
Sucrose 12.3 - 17.4
Total ash 0.11 - 0.41
Protein 0.23 - 0.32
Ascorbic acid 0.016 - 0.030
Total solids 15.2 - 19.7

Neera contains a number of minerals and salts and is high in protein. It contains ascorbic acid, nicotinic acid and riboflavin.[4]

Fermentation[edit]

Neera is highly susceptible to natural fermentation at ambient temperature within a few hours of extraction from the palm source. Once fermented, it transforms into toddy with 4% alcohol.

Using several technologies developed by various research institutes, neera is processed and preserved in its natural form to retain the vitamins, sugar, and other nutrients beneficial for health. To extend the shelf life of neera, heat preservation techniques such as pasteurization are used.[3]

A special filtration technique to enhance the shelf life of neera was developed by the National Chemical Laboratory in Pune, India.[5] Technologies for the preservation and processing of neera were also developed by the Central Food Technological Research Institute in Mysore, India.[6]

By-products[edit]

Palmgur (jaggery), Palm sugar and Neera syrup is produced by heating fresh neera and concentrating it. Neera syrup is used as a health drink in connection with Ayurveda and other systems of medicine.[2] West Bengal and Orissa are the States where the most of. The Neera is converted into palmgur. In state like Gujarat, Maharastra palmgur is produced from Neera.In Tamil Nadu Padhaneer,Palmgur,Palm sugar & palm candy are used. Padhaneer as a cooling drink,Palmsugar,Palm candy &Palmgur in sweetmeats & medicinal purposes.

In India[edit]

Refrigerated Padaneer (neera) packet sold in Tamil Nadu.

In Gujarat, Nedra-producing societies have formed the Federation of Gujarat Neera & Tadpadarth. Gramodyog Sangh has set up a filtration plant that processes neera to increase its shelf life. The Gujarat Neera and Tadpadarth Gramodyog Sangh established in 1991 has been trying to uplift the living standard of the tapers engaged in the production of Neera. It is trying to increase the production of neera in the state by planting date palm trees, training of tapers.

  • In Maharastra and Gujarat, neera is made available through various outlets known as "Neera Vikri Kendra" (Neera sale centre). The Neera Palm Product Cooperative Society had set up small green kiosks that sold neera in major railway stations, but they are now only to be found alongside highways and expressways outside the Mumbai city area.[4] In the above two states the neera is extracted from date palm and pulmyrah trees. In the state like Karnataka where there are abundant Coconut trees the Neera is being taped from coconut trees. .[7]
  • In Karnataka state, neera is extracted and sold by the Ediga and Billava castes. The state government constituted the Neera Board, comprising farmers, provincial government officials and neera training institutes, to inspect and control the quality of neera and its products, give approvals to labels, and develop various schemes for selling in the international market. The Central Food Technological Research Institute developed a technology to preserve neera for two months, and the government plans to promote neera as an energy drink with medicinal value, packaged in sachets and bottles.[6]
  • In Kerala, the state government, as part of Kerala Vision 2010, set up three units to manufacture neera.[8]
  • In Tamil Nadu, neera which is called as "Padaneer" in Tamil, is traditionally extracted and sold by the Nadar caste. Also, KVIC and Tamil Nadu Palm Products Co-operative association sell refrigerated Padaneer at their outlets.
  • In Orissa state, the state government established a cooperative organisation known as the Orissa State Palmgur Cooperative Federation to provide technological support in the processing and production of neera and its associated by-products such as jaggery and candy.[9]

See also[edit]

References[edit]

  1. ^ "TDP chief gives marketing tips to toddy tappers". The Hindu (Chennai, India). March 15, 2013. 
  2. ^ a b "Neera Board in Karnataka supports marketing". FoodIndustryIndia.com. May 21, 2007. 
  3. ^ a b "Preserved Coconut Sap". Defence Research and Development Organisation. April 2005. 
  4. ^ a b c "Neera comes to rescue of toddy-tappers". Chennai, India: The Hindu. June 30, 2005. 
  5. ^ "Neera, palm tree juice that could go Amul way". Indo-Asian News Service. May 17, 2008. 
  6. ^ a b "`Neera' to be promoted as nutritious energy drink". Chennai, India: The Hindu. May 30, 2007. 
  7. ^ "Getting A Kick Out Of Toddy!". Upper Crust. 
  8. ^ "Kerala Govt to set up three units for `Neera'". The Hindu Business Line. February 26, 2006. 
  9. ^ "Our Profile". ORISSA RAJYA TALGUR SAMABAYA SANGHA LTD.