NEERA

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NEERA

             Neera, the sweet sap of the Palm, is fast becoming a popular drink on account of its highly nutritive value, delicious taste and agreeable flavor. It requires neither mechanical crushing, as in the case of cane, nor leaching like that of beet-root; it is obtained by slicing the spathes of the Palmyra, Coconut and Sago Palms, and scraping the tender most part, just below the crown, of the Date Palm.

            The chemical percentage composition of Neera varies, depending on various factors, namely, place, type of palm, mode and season of its collection

OPERATIONS ON THE TREE

             The Palmyra, Coconut and Sago Palms throw outspathes during the flowering season. When these spathes are tapped, exudation of the juice begins. Unlike these palms the trunk of the Date Palm tree is tapped for extraction of the juice.

NEERA COLLECTION

             In almost all cases, Neera is collected every morning just at sunrise. Neera is brought down from the top of the tree in either earthen post or vessels, and then poured into stainless steel containers and bigger vessels, after being filtered through a fine mesh cloth or wire-mesh. Only neat, clean and sweet neera is so found. Any portion that is fermented is destroyed immediately.

             All neera collected as above is brought to a central place where it is processed. It contains all the constituents of a cool and healthy drink with food and mineral value. It builds the body; keeps the human system cool and improves digestion. It can be consumed in fairly large quantity without any harm to the  system

FERMENTATION

             Fresh neera, as it trickles from the tree, is easily susceptible to fermentation at ordinary temperature, unless it is quickly treated with some preservative.

             

 PRODUCTS OF NEERA

         Gur, syrup, rab, sugar, candy confectionery, ice creams and various sweets are produced from Neera.

 

More details Table 1.

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Last updated: 28/07/06.