The Coconut Development Board is pinning hopes on neera production to help revive the coconut sector, which is reeling under severe crisis.
Neera is the sweet, white-coloured sap tapped from the immature inflorescence of coconut. A rich source of sugar, minerals and vitamins, it is seen as a health drink.
However, the inclusion of this zero-alcohol liquid into toddy in the Kerala Abkari Act has led to misconceptions about
T. K. Jose, Chairman, CDB, stressed the need to take
The technological advances made in the processing and packaging of neera ensure that it remains a zero alcoholic drink, he added.
Emphasising the need to treat neera and toddy different drinks, the Board suggested that neera tapping and production, processing and packaging be undertaken under the auspices of Federations of Coconut Producers Societies.
He pointed out that Defence Food Research Laboratory and Central Food Technological Research Institute have evolved technologies to preserve neera through thermal processing. The Regional Agricultural Research Station at Pilicode under the Kerala Agricultural University has also developed a technology for neera preservation and the production of many non-alcoholic value-added products such as soft drinks.
Industry sources said that a committee appointed by the Kerala Government has recommended that neera tapping can be allowed but with strict controls. The State Government is yet to take a decision on the report’s suggestion.