Neera

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.

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.

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.

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Wikipedia