|Similar Tuak, Palm wine, Arrack, Hot toddy, Ampo snack|
Kutchi drinks neera a great healthy drink mp4
Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used to quench thirst. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour, and high in nutritional value. It is 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. Neera should not be confused with the juice made from palm fruit.
- Kutchi drinks neera a great healthy drink mp4
- Valla kirubai neerae 6 gersson edinbaro 1
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- In India
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.
Valla kirubai neerae 6 gersson edinbaro 1
Neera is rich in carbohydrates, mostly sucrose, and has a nearly neutral pH. 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:
Neera contains a number of minerals and salts and is high in protein. It contains ascorbic acid, nicotinic acid and riboflavin.
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.
A team of experts from SCMS Institute of BioSciences and Biotechnology, Cochin,India have successfully developed filtration and preservation techniques for Neera and collaborated with Coconut Development Board to commercialize the drink among the public.
A special filtration technique to enhance the shelf life of neera was developed by the National Chemical Laboratory in Pune, India. Technologies for the preservation and processing of neera were also developed by the Central Food Technological Research Institute in Mysore, India.
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. West Bengal and Orissa are the States where the most of. The Neera is converted into palmgur. In state like Gujarat, Maharashtra 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 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.