Toddy Palmyra Fruit Harvesting and Processing - India Agriculture Tradition - Palmyra Palm Jaggery

Toddy
The chief product of the palmyra is the sweet sap (toddy) obtained by tapping the tip of the inflorescence, as is done with the other sugar palms and, to a lesser extent, with the coconut. The sap flows for 5-6 mo - 200 days in Ceylon - each male spadix producing 4-5 l per day; the female gives 50% more than the male. The toddy ferments naturally within a few hours after sunrise and is locally popular as a beverage; it is distilled to produce the alcoholic liquor called palm wine, arrack, or arak. Rubbing the inside of the toddy-collecting receptacle with lime paste prevents fermentation, and thereafter the sap is referred to as sweet toddy, which yields concentrated or crude sugar (gur in India; jaggery in Ceylon); molasses, palm candy, and vinegar.
Palmyra palm jaggery (gur) is much more nutritious than crude cane sugar, containing 1.04% protein, 0.19% fat, 76.86% sucrose, 1.66% glucose, 3.15% total minerals, 0.861 % calcium, 0.052% phosphorus; also 11.01 mg iron per 100 g and 0.767 mg of copper per 100 g. The fresh sap is reportedly a good source of vitamin B complex.

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