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Palm wine, known by several #Names, local names, is an alcoholic beverage created from the sap of various species of palm tree such as the Borassus, palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Africa, the Caribbean, South America, South Asia, Southeast Asia and Micronesia.
Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-Alcoholic beverage, alcoholic before it is fermentation (food), fermented. An alternative method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to facilitate the collection of sap.
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly Alcohol intoxication, intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.
In Africa, the sap used to create palm wine is most often taken from wild date (fruit), datepalms such as the Phoenix sylvestris, silver date palm (''Phoenix sylvestris''), the Borassus, palmyra, and the jaggery palm (''Caryota urens''), or from palm oil, oil palm such as the African Oil Palm (''Elaeis guineense'') or from ''Raffia palms'', ''kithul'' palms, or ''Nypa fruticans, nipa'' palms. In part of central and western Democratic Republic of the Congo, palm wine is called ''malafu''.
Palm wine plays an important role in many ceremonies in many tribes and nations of Nigeria such as among the Igbo people, Igbo and Yoruba people, Yoruba peoples, and elsewhere in Central Africa, Central and West Africa, Western Africa. Guests at weddings, birth celebrations, funerals and gatherings to observe important festivals and holidays are served generous quantities. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground (''Kulosa malafu'' in Kituba language, Kikongo ya Leta). Palm wine is enjoyed by men and women, although women usually drink it in less public venues.
In parts of southeastern Nigeria, namely Igboland, palm wine is locally referred to as "mmanya ocha" (literally, "white drink"), with "ngwo" and "nkwu" variants. It plays a very important role in traditional Igbo settings. In Urualla, for instance, and other "ideator" towns, it is the drink of choice for traditional weddings. A young man who is going for the first introduction at his in-laws’ house is required to bring palm wine with him. There are varying gallons of palm wine required, depending on the customs of the different regions in Igboland. This culture can be observed in a similar fashion in the neighboring north-western regions of Cameroon. (North West Region).
There are four types of palm wine in the central and southern Democratic Republic of the Congo. From the oil palm comes ''ngasi'', ''dibondo'' comes from the raffia palm, ''cocoti'' from the coconut palm, and ''mahusu'' from a short palm which grows in the savannah areas of western Bandundu (province), Bandundu and Kasai region, Kasai provinces.
In South Asia, South Asian countries such as Bangladesh, India, and Sri Lanka, coconut palms and Palmyra palms such as the ''Arecaceae'' and ''Borassus'' are preferred. It is mainly produced from the lala palm (''Hyphaene coriacea'') by cutting the stem and collecting the sap. In some areas of India, palm wine is evaporation, evaporated to produce the unrefined sugar called jaggery.
In parts of India, the unfermented sap is called ''neera'' ( in Tamil Nadu) and is refrigerated, stored and distributed by semi-government agencies. A little Lime (mineral), lime (calcium hydroxide) is added to the sap to prevent it from fermenting. ''Neera'', similar to fruit-juice products, is relatively rich in potassium.
In India, palm wine or toddy is served as either ''neera'' or (a sweet, non-alcoholic beverage derived from fresh sap) or (a sour beverage made from fermented sap, but not as strong as wine). Palm sap contains natural yeasts, which perform the fermentation of glucose to alcohol, as well as acetobacter, which subsequently converts the alcohol to acetic acid (vinegar). Optimal consumption time is one day after tapping when the vinegar content is minimal; beyond this time, it becomes increasingly sour. Some palm wine drinkers prefer their beverage more sour than usual, but fermenting for too long will result in vinegar rather than wine. Refrigeration extends beverage life, as do a variety of spices, which also contribute flavor.
In India, palm wine is usually available at toddy shops (known as in Malayalam, in Tamil language, Tamil, in Tulu language, Tulu, in Telugu language, Telugu, in Kannada). In Tamil Nadu, this beverage is currently banned, though the legality fluctuates with politics. In the absence of legal toddy, moonshine distillers of arrack often sell methanol-contaminated alcohol, which can have lethal consequences. To discourage this practice, authorities have pushed for inexpensive "Indian Made Foreign Liquor" (IMFL).
In states of Telangana, Andhra Pradesh (India), toddy is a popular drink in rural parts that is frequently consumed at the end of the day after work.
There are two main types of toddy () in states of Telangana and Andhra Pradesh, namely (from Toddy Palmyra trees) and (from Phoenix sylvestris, silver date palms). is very sweet and less intoxicating, whereas is stronger (sweet in the morning, becoming sour to bitter-sour in the evening) and is highly intoxicating. People enjoy right at the trees where it is brought down. They drink out of leaves by holding them to their mouths while the Goud pours the from the (kallu pot). There are different types of toddy according to the season: , , . .
In the Indian state of Kerala, toddy is used in leavening (as a substitute for yeast) a local form of appam, hopper called the . Toddy is mixed with rice dough and left overnight to aid in fermentation and expansion of the dough causing the dough to rise overnight, making the bread soft when prepared.
In Kerala, toddy is sold under a license issued by the excise department and it is an industry having more than 50,000 employees with a welfare board under the labor department. It is also used in the preparation of a soft variety of Sanna (dish), Sanna, which is famous in the parts of Karnataka and Goa in India.
''Tuak'', which can refer to both palm wine and rice wine, is imbibed in Sumatra, Sulawesi, Kalimantan and Bali of Indonesia and parts of Malaysia such as Sabah and Sarawak in East Malaysia. The beverage is a popular drink among the Kadazan-Dusun, Iban people, Ibans and the Dayak people, Dayaks during the Gawai and Kaamatan festivals, weddings, hosting of guests and other special occasions. The Batak people of North Sumatra also consume palm wine, with the palm sap is mixed with raru bark to make Tuak. The brew is served at stalls along with snacks.Enjoying ‘tuak’ in Batak country
by Wan Ulfa Nur Zuhra, NORTH SUMATRA, Feature, 21 January 2013 Jakarta Post The same word is used for other drinks in Indonesia, for example, those made using fermented rice.
Mexican ''tuba'' made from coconut sap is common in western Mexico, especially in the states of Colima, Jalisco, Michoacán, and Guerrero. Coconuts are not native to the Americas. They were introduced to Mexico from the Philippines via the Manila Galleons to Acapulco, along with ''tuba'' manufacturing. Mexican ''tuba'' is made in the same way as Filipino ''tubâ''. The traditional sap collectors are known as ''tuberos'' (which also means "plumber" in both Mexico and the Philippines). It became so popular that in 1619, Captain Sebastian de Piñeda wrote to King Philip III of Spain complaining of the Filipino "''Filipinos#Names, Indio''" settlers in Nueva España who were causing significant loss of profits to Iberian alcohol exporters due to ''tuba''.
Mexican ''tuba'' is also commonly sold as ''tuba fresca'', a non-alcoholic version made from fresh coconut sap. It is traditionally sold by street vendors in large bottle gourds mixed with coconut milk, ice, and sugar. It is usually topped with peanuts and diced fruit.
File:COLLECTIE TROPENMUSEUM Kom van kalebas voor het drinken van palmwijn TMnr A-1053.jpg, Bowl for tuak drinking made from a gourd (late 19th century)
File:COLLECTIE TROPENMUSEUM Het tappen van een arenpalm op Ambon Molukken. TMnr 60013217.jpg, Tapping the sap of the immature flower flasks in "arènpalm" (Arenga pinnata), one of the palms used to make palm wine, in Ambon, Maluku, Ambon, Moluccas (1919). The wine was called toewak (Dutch), tuak or sagoweer (saguer). The fresh sap, "sugar water", was also so drunk.
File:COLLECTIE TROPENMUSEUM Een verkoper van palmwijn (tuak) op Bali TMnr 10002905.jpg, Palm wine seller in Bali (1929)
File:Tuba Gatherer.JPG, Taken in Southern Leyte, Philippines where a tuba gatherer climb the coconut tree to harvest some tuba.
File:A days work.JPG, Sitting on the coconut palm while gathering tuba.
File:Toddy tapper.jpg, A young Toddy-picker climbing a palm tree to collect palm wine, visakhapatnam, India.
File:Palampore (India), mid–late 18th century (CH 18467289-3).jpg, Palampore tapestry dipicting toddy tappers, India, 1750 CE.
File:Manananggot in Visayan Dialect.JPG, Locally called "manananggot" for tuba gatherer.
File:Up on the Coconut Tree.JPG, Gathering tuba from the coconut tree.
File:WELD 1862 in India pg370 (088 Climbing Toddy-Drawer.jpg, Toddey tapper at work, India, ca.1862.
File:Shendhi, also known as Toddy.jpg, Toddey trapper climbing palm tree with a hanging ladder, India.
File:Page 369 Life in India or Madras, the Neilgherries, and Calcutta.png, Coconut trees, and Toddy gatherers of southern India (1855)
File:Palmwine.jpg, Palmwine
Article on Philippine palm wine
{{DEFAULTSORT:Palm Wine Coconut drinks Fermented drinks Edible palms Tropical agriculture Cambodian alcoholic drinks Igbo cuisine Malaysian alcoholic drinks Nigerian alcoholic drinks Indian alcoholic drinks Philippine alcoholic drinks Central African Republic cuisine Algerian alcoholic drinks Tunisian cuisine Togolese cuisine Tree tapping Non-timber forest products Yoruba cuisine Indonesian alcoholic drinks Traditional Indian alcoholic beverages Sri Lankan drinks
Tapping
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-Alcoholic beverage, alcoholic before it is fermentation (food), fermented. An alternative method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to facilitate the collection of sap.
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly Alcohol intoxication, intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.
Distilled
Palm wine may be distillation, distilled to create a stronger drink, which goes by different names depending on the region (e.g., ''Arrack (drink), arrack'', ''palm feni (liquor)'', '':id:sopi, sopi'', ''village gin'', ''charayam'', and ''country whiskey''). Throughout Nigeria, this is commonly called palm wine. In some parts of Cameroon, it is known as ''Emu'' or "Matango". In parts of southern Ghana, distilled palm wine is called ''Akpeteshie, akpeteshi'' or ''burukutu''. In Togo and Benin, it is called ''sodabe'', while in Tunisia it is called ''lagmi''. In coastal parts of Kenya, it is known as "mnazi". In India it is called "toddy". In Ivory Coast, it is called "koutoukou". In the Philippines, the most common distilled palm liquor is ''lambanog'' which is made from aged ''tubâ''. It has very high alcohol by volume, at 40 to 45% alcohol by volume, abv (80 to 90 Proof (alcohol), proof).Consumption by region
Africa
In Africa, the sap used to create palm wine is most often taken from wild date (fruit), datepalms such as the Phoenix sylvestris, silver date palm (''Phoenix sylvestris''), the Borassus, palmyra, and the jaggery palm (''Caryota urens''), or from palm oil, oil palm such as the African Oil Palm (''Elaeis guineense'') or from ''Raffia palms'', ''kithul'' palms, or ''Nypa fruticans, nipa'' palms. In part of central and western Democratic Republic of the Congo, palm wine is called ''malafu''.
Palm wine plays an important role in many ceremonies in many tribes and nations of Nigeria such as among the Igbo people, Igbo and Yoruba people, Yoruba peoples, and elsewhere in Central Africa, Central and West Africa, Western Africa. Guests at weddings, birth celebrations, funerals and gatherings to observe important festivals and holidays are served generous quantities. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground (''Kulosa malafu'' in Kituba language, Kikongo ya Leta). Palm wine is enjoyed by men and women, although women usually drink it in less public venues.
In parts of southeastern Nigeria, namely Igboland, palm wine is locally referred to as "mmanya ocha" (literally, "white drink"), with "ngwo" and "nkwu" variants. It plays a very important role in traditional Igbo settings. In Urualla, for instance, and other "ideator" towns, it is the drink of choice for traditional weddings. A young man who is going for the first introduction at his in-laws’ house is required to bring palm wine with him. There are varying gallons of palm wine required, depending on the customs of the different regions in Igboland. This culture can be observed in a similar fashion in the neighboring north-western regions of Cameroon. (North West Region).
There are four types of palm wine in the central and southern Democratic Republic of the Congo. From the oil palm comes ''ngasi'', ''dibondo'' comes from the raffia palm, ''cocoti'' from the coconut palm, and ''mahusu'' from a short palm which grows in the savannah areas of western Bandundu (province), Bandundu and Kasai region, Kasai provinces.
South Asia
In South Asia, South Asian countries such as Bangladesh, India, and Sri Lanka, coconut palms and Palmyra palms such as the ''Arecaceae'' and ''Borassus'' are preferred. It is mainly produced from the lala palm (''Hyphaene coriacea'') by cutting the stem and collecting the sap. In some areas of India, palm wine is evaporation, evaporated to produce the unrefined sugar called jaggery.
In parts of India, the unfermented sap is called ''neera'' ( in Tamil Nadu) and is refrigerated, stored and distributed by semi-government agencies. A little Lime (mineral), lime (calcium hydroxide) is added to the sap to prevent it from fermenting. ''Neera'', similar to fruit-juice products, is relatively rich in potassium.
In India, palm wine or toddy is served as either ''neera'' or (a sweet, non-alcoholic beverage derived from fresh sap) or (a sour beverage made from fermented sap, but not as strong as wine). Palm sap contains natural yeasts, which perform the fermentation of glucose to alcohol, as well as acetobacter, which subsequently converts the alcohol to acetic acid (vinegar). Optimal consumption time is one day after tapping when the vinegar content is minimal; beyond this time, it becomes increasingly sour. Some palm wine drinkers prefer their beverage more sour than usual, but fermenting for too long will result in vinegar rather than wine. Refrigeration extends beverage life, as do a variety of spices, which also contribute flavor.
In India, palm wine is usually available at toddy shops (known as in Malayalam, in Tamil language, Tamil, in Tulu language, Tulu, in Telugu language, Telugu, in Kannada). In Tamil Nadu, this beverage is currently banned, though the legality fluctuates with politics. In the absence of legal toddy, moonshine distillers of arrack often sell methanol-contaminated alcohol, which can have lethal consequences. To discourage this practice, authorities have pushed for inexpensive "Indian Made Foreign Liquor" (IMFL).
In states of Telangana, Andhra Pradesh (India), toddy is a popular drink in rural parts that is frequently consumed at the end of the day after work.
There are two main types of toddy () in states of Telangana and Andhra Pradesh, namely (from Toddy Palmyra trees) and (from Phoenix sylvestris, silver date palms). is very sweet and less intoxicating, whereas is stronger (sweet in the morning, becoming sour to bitter-sour in the evening) and is highly intoxicating. People enjoy right at the trees where it is brought down. They drink out of leaves by holding them to their mouths while the Goud pours the from the (kallu pot). There are different types of toddy according to the season: , , . .
In the Indian state of Kerala, toddy is used in leavening (as a substitute for yeast) a local form of appam, hopper called the . Toddy is mixed with rice dough and left overnight to aid in fermentation and expansion of the dough causing the dough to rise overnight, making the bread soft when prepared.
In Kerala, toddy is sold under a license issued by the excise department and it is an industry having more than 50,000 employees with a welfare board under the labor department. It is also used in the preparation of a soft variety of Sanna (dish), Sanna, which is famous in the parts of Karnataka and Goa in India.
Indonesia and Malaysia
''Tuak'', which can refer to both palm wine and rice wine, is imbibed in Sumatra, Sulawesi, Kalimantan and Bali of Indonesia and parts of Malaysia such as Sabah and Sarawak in East Malaysia. The beverage is a popular drink among the Kadazan-Dusun, Iban people, Ibans and the Dayak people, Dayaks during the Gawai and Kaamatan festivals, weddings, hosting of guests and other special occasions. The Batak people of North Sumatra also consume palm wine, with the palm sap is mixed with raru bark to make Tuak. The brew is served at stalls along with snacks.Enjoying ‘tuak’ in Batak countryby Wan Ulfa Nur Zuhra, NORTH SUMATRA, Feature, 21 January 2013 Jakarta Post The same word is used for other drinks in Indonesia, for example, those made using fermented rice.
Mexico
Mexican ''tuba'' made from coconut sap is common in western Mexico, especially in the states of Colima, Jalisco, Michoacán, and Guerrero. Coconuts are not native to the Americas. They were introduced to Mexico from the Philippines via the Manila Galleons to Acapulco, along with ''tuba'' manufacturing. Mexican ''tuba'' is made in the same way as Filipino ''tubâ''. The traditional sap collectors are known as ''tuberos'' (which also means "plumber" in both Mexico and the Philippines). It became so popular that in 1619, Captain Sebastian de Piñeda wrote to King Philip III of Spain complaining of the Filipino "''Filipinos#Names, Indio''" settlers in Nueva España who were causing significant loss of profits to Iberian alcohol exporters due to ''tuba''.
Mexican ''tuba'' is also commonly sold as ''tuba fresca'', a non-alcoholic version made from fresh coconut sap. It is traditionally sold by street vendors in large bottle gourds mixed with coconut milk, ice, and sugar. It is usually topped with peanuts and diced fruit.
Philippines
Palm wines are widely consumed in the Philippines and are part of the traditional palm vinegar industry. They are gathered mostly from coconuts, nipa palms, or kaong palms. Palm wines fermented for a few days to a few weeks are generally referred to as tuba (wine), tubâ. There are two notable traditional derivations of tubâ with higher alcohol contents. The first are distilled liquor, generally known as ''lambanog'' (coconut) and ''laksoy'' (nipa palm). They are milky white to clear in colour. The second is the ''bahalina'' which is typically deep brown-orange in colour due to the use of bark extracts from the mangrove ''Ceriops tagal''. Other types of palm wines indigenous to the islands include subtypes of tubâ like ''tuhak'' or ''tubâ sa hidikup'' which is made from kaong palm sap, and ''tunggang'' which is made from fishtail palm sap. On the island of Leyte in the central Philippines, the red ''tubâ'' is aged with the tanbark for up to six months to two years, until it gets dark red and tapping its glass container gives off a deep hollow sound. This type of ''tubâ'' is called ''bahal'' (for ''tubâ'' aged this way for up to six months) and ''bahalina'' (for ''tubâ'' aged thus for up to a year or more).South America
Production of palm wine may have contributed to the endangered status of the Jubaea, Chilean wine palm (''Jubaea chilensis'').Other areas
In Tuvalu, the process of making toddy can clearly be seen with tapped palm trees that line Funafuti International Airport. In Kiribati, it is called Karewe and freshly tapped sap from coconut spathe is used as a refreshing drink and the fermented sap is used as an alcoholic beverage. Karewe is boiled to reduce into a thick light brown liquid, called ''kamwaimwai'', used as sweetener and spread.Consumption by animals
Some small pollinating mammals consume large amounts of fermented palm nectar as part of their diet, especially the southeast Asian pen-tailed treeshrew. The inflorescences of the bertam palm contain populations of yeast which ferment the nectar in the flowers to up to 3.8% alcohol (average: 0.6%). The treeshrews metabolise the alcohol very efficiently and do not appear to become drunk from the fermented nectar. Megabats have been known to drink from containers of harvested palm sap and then urinate into the containers, leading to the transmission of the Nipah_virus_infection#Prevention, Nipah virus.Names
There are a variety of regional names for Palm wine:Gallery
In popular culture
The tapping and consumption of palm wine are recurrent motifs in the Chinua Achebe novel ''Things Fall Apart'', and in the Amos Tutuola novel ''The Palm-Wine Drinkard''.Tutuola, Amos. ''The Palm-Wine Drinkard''. Grove Press, 1954. It is also mentioned in the 2006 movie ''Blood Diamond''.See also
* Arrack, an alcoholic beverage distilled from coconut palm wine in southeast Asia. * Coyol wine * Desi daru * Madurai Veeran (Hinduism), Madurai Veeran, a deity who consumes toddy. * Ogogoro * Palm-wine music, a West African musical genre. * Pulque * Sree Muthappan, another deity who consumes toddy. * List of Indonesian beveragesReferences
NotesExternal links
*Article on Philippine palm wine
{{DEFAULTSORT:Palm Wine Coconut drinks Fermented drinks Edible palms Tropical agriculture Cambodian alcoholic drinks Igbo cuisine Malaysian alcoholic drinks Nigerian alcoholic drinks Indian alcoholic drinks Philippine alcoholic drinks Central African Republic cuisine Algerian alcoholic drinks Tunisian cuisine Togolese cuisine Tree tapping Non-timber forest products Yoruba cuisine Indonesian alcoholic drinks Traditional Indian alcoholic beverages Sri Lankan drinks