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Alcoholic drinks from South and Southeast Asia
Across South and Southeast Asia the sap of coconut, palmyra and sugar palms is tapped from the flower stalk and left to ferment on its own into a mild, sour toddy. This entry gathers the regional names for that one process and the few ways the regions differ. Coconut sap left at room temperature turns from neutral to sour within half a day.
| Fresh palm sap (neera) | Collected from the cut flower stalk into an open pot[gopal2021][edition2019] |
| No starter | Fermentation starts on its own, from microbes already in the sap[gopal2021] |
| Starter | spontaneous |
Total time across the recorded steps: 5.5 days
What changes: Sap drips from the cut flower stalk into a pot hung in the palm
Output: sweet palm sap (neera).
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Across South and Southeast Asia the sap of coconut, palmyra and sugar palms is tapped from the flower stalk and left to ferment on its own into a mild, sour toddy. This entry gathers the regional names for that one process and the few ways the regions differ. Coconut sap left at room temperature turns from neutral to sour within half a day. Made in 4 steps over 5.5 days. The longest step, keep it, and it turns to vinegar, takes 5 days (Gopal M 2021). Leuconostoc, mainly L. mesenteroides, dominant in fresh coconut sap and Yeasts (Saccharomyces cerevisiae, Schizosaccharomyces pombe) in toddy do most of the fermenting.
| Main step | 5 daysReported[gopal2021] | Keep it, and it turns to vinegar |
|---|---|---|
| Acidity | pH 7.2 → 4.5Measured[gopal2021] | Let the sap ferment on its own |
The process is the base palm-wine flow. What differs between regions is the palm (coconut, palmyra, sugar palm or fishtail palm), the local name, and what is added or made from the sap.
Toddy sours fast and is drunk fresh. Open pots let insects and other contaminants in, which is why newer closed, chilled collectors were developed for coconut sap.
Every number is labelled with how it is known. How this atlas is made
A 1942 survey of alcoholic drinks in India, province by province, records tari (palm sap) in use in several provinces. In the Madras Presidency it was drawn from coconut, sago, palmyra or date palms and dadasal trees, and in most areas it had replaced fermented country beers.
