Palm wine

1
Palm wine
Bottled palm wine, as well as half-filled glass.
Palm wine, also called kallu (Kannada: ,Telugu: ,Tamil:
, Malayalam: ), palm toddy, or simply toddy / tadi
(Hindi: ), is an alcoholic beverage created from the sap of various
species of palm tree such as the palmyra, date palms and coconut
palms.
[1]
Wikipedia:Verifiability
This drink is common in various parts of Asia and Africa, and goes by
various names, such as emu and oguro in Nigeria; nsamba in the
Democratic Republic of the Congo; nsafufuo in Ghana;
[2]
kallu in
South India; matango in Cameroon; tuak in North Sumatra, Indonesia;
mnazi in Mijikenda, Kenya; goribon (Rungus) in Sabah, Borneo; and
tuba in the Philippines, Borneo and Mexico. In the Philippines, tub
refers both to the freshly harvested, sweetish cloudy-white sap and the
one with the red lauan-tree tan bark colorant. In Leyte, the red tuba is
aged with the tan bark for up to six months to two years, until it gets
dark red and tapping its glass container gives a sound that does not
suddenly stop. This type of tub is called bahal (for tuba aged this way
for up to six months) and bahalina (for tuba aged thus for up to a year
or more). Toddy is also consumed in Sri Lanka and Myanmar.
On the one hand, production of palm wine may have contributed to the endangered status of some palm species such
as the Chilean wine palm (Jubaea chilensis).
[3]
On the other hand, palm wine production by small holders 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.
[4]
Palm wine
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Tapping
Toddy collectors at work on Cocos nucifera palms
Tapping palm sap in East Timor.
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 before it is fermented. An alternate
method is the felling of the entire tree. Where this is
practiced, a fire is sometimes lit at the cut end to facilitate the
collection of sap. Palm wine tapping is mentioned in the
novel Things Fall Apart by the Nigerian writer Chinua
Achebe and is central to the plot of the groundbreaking novel
The Palm Wine Drinkard by Nigerian author Amos Tutuola.
In parts of India, the unfermented sap is called neera
(padaneer in Tamil Nadu) and is refrigerated, stored and
distributed by semi-government agencies. A little lime is
added to the sap to prevent it from fermenting. Neera is said
to contain many nutrients including potash. Palm sap begins
fermenting immediately after collection, due to natural yeasts
in the pores of pot and 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 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.
[5]
In Africa, the sap used to create palm wine is most often
taken from wild datepalms such as the silver date palm
(Phoenix sylvestris), the palmyra, and the jaggery palm
(Caryota urens), or from oil palm such as the African Oil
Palm (Elaeis guineense) or from Raffia palms, kithul palms,
or nipa palms. In India and South Asia, coconut palms and
Palmyra palms such as the Arecaceae and Borassus are
preferred. In southern Africa, palm wine (ubusulu) is
produced in Maputaland, an area in the south of
Mozambique between the Lobombo mountains and the
Indian Ocean. It is mainly produced from the lala palm
(Hyphaene coriacea) by cutting the stem and collecting the
sap. In part of central and western Democratic Republic of
the Congo, palm wine is called malafu. There are four types
of palm wine in the central and southern DRC. 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 and
Kasai provinces.
Palm wine
3
In Tuvalu, the process of making toddy can clearly be seen with tapped palm trees that line Funafuti International
Airport.
Palm wine is collected, fermented and stored in calabashes in
Bandundu Province, Democratic Republic of the Congo
In some areas of India, palm wine is evaporated to
produce the unrefined sugar called jaggery.
Distilled
Palm wine may be distilled to create a stronger drink,
which goes by different names depending on the region
(e.g., arrack, village gin, charayam, and country
whiskey). Throughout Nigeria, this is commonly called
ogogoro. In parts of southern Ghana distilled palm
wine is called akpeteshi or burukutu. In Togo and
Benin it is called sodabe, in the Philippines it is called
lambanog, while in Tunisia it is called Lagmi.
Social role
In India, palm wine or toddy is served as either neera or padaneer (a sweet, non-alcoholic beverage derived from
fresh sap) or kallu (a sour beverage made from fermented sap, but not as strong as wine).
[6]
Kallu is usually drunk
soon after fermentation by the end of day, as it becomes more sour and acidic day by day. The drink, like vinegar in
taste, is considered to have a short shelf life.Wikipedia:Please clarify However, it may be refrigerated to extend its
life. Spices are added in order to brew the drink and give it its distinct taste.
In Karnataka, India, palm wine is usually available at toddy shops (known as Kallu Kadai in [Tamil], Kalitha
Gadang in Tulu, Kallu Dukanam in Telugu, Kallu Angadi in Kannada or "Liquor Shop" in English). 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), much to the
dismay of toddy tappers.
[citation needed]
In the state of Andhra Pradesh (India), toddy is a popular drink in rural parts. The kallu is collected, distributed and
sold by the people of a particular caste called Settibalija or Goud or Gamalla (Goundla).
[citation needed]
It is a big
business in the cities of those districts.
[citation needed]
In villages, people drink it every day after work.
[citation needed]
There are two main types of kallu in Andhra Pradesh, namely Thadi Kallu (from Toddy Palmyra trees) and Eetha
Kallu (from silver date palms). Eetha Kallu is very sweet and less intoxicating, whereas Thati Kallu is stronger
(sweet in the morning, becoming sour to bitter-sour in the evening) and is highly intoxicating. People enjoy kallu
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 kallu from the binki (kallu pot). There are different types of toddy (kallu) according to the season: 1.
poddathadu, 2. parpudthadu, 3. pandudthadu, .
Palm wine plays an important role in many ceremonies in parts of Nigeria such as among the Igbo (or Ibo) peoples,
and elsewhere in central and western Africa. Guests at weddings, birth celebrations, and funeral wakes 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 Kikongo ya Leta). Palm wine is enjoyed by men and women, although
women usually drink it in less public venues.
In some parts of the Eastern Nigeria, the Igbo Land, Palm wine is called "Nkwu Elu" or "Mmanya Ocha" (white
drink). For instance, in "Urualla" and other "ideator" towns, It's used for traditional wedding. A young man who's
Palm wine
4
going for the first introduction at his inlaws is required to come with Palm wine. There are specific galons of palm
wine required. it all depends on the custom of the various towns in some parts of the Igbo Land.
Culinary use
In the Indian state of Kerala, toddy is used in leavening (as a substitute for yeast) a local form of hopper called the
vellai Appam. Toddy is mixed with rice dough and left over night 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 licence
issued by the excise department and it is an industry having more than 50,000 employees with a welfare board under
the labour department. It is also used in the preparation of a soft variety of Sanna, which is famous in the parts of
Karnataka and Goa in India.
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 metabolize the alcohol very
efficiently and do not appear to become drunk from the fermented nectar.
[7]
Names
There are a variety of regional names for Palm wine:
State / Territory /
Region
Name used
Bangladesh tai, tau, tuak
Cambodia
Tuk tnout choo
[8]
Cameroon
mimbo,
[9]
matango, mbuh
People's Republic
of China
(pronounced- zng l ji)
Democratic
Republic of the Congo
malafu ya ngasi (Kikongo), masanga ya mbila (Lingala), vin de palme
Gabon
toutou
Gambia
singer
Ghana
doka, nsafufuo, palm wine, yabra, dha (pronounced der 'ha)
Guam tuba
India
(Tamil --kallu) Kallu( - Kerala ), kali (Tulu speaking region of karnataka and kerala),
kaLLu-(Karnataka), Thati kallu (Andhra Pradesh), Tadi (Bihar and Assam), Ti () (Odisha),
T (Marathi), toddy,tuak, Tari, neera, /tai/tau (West Bengal), Tadi (Charwada|Rola , 'Soor' in Goa
Indonesia
arak, tuak in Indonesia. Especially in Batak region, North Sumatra, where the traditional bar serving tuak called lapo
tuak. In South Sulawesi (especially in Tana Toraja) it is called ballo', and in North Sulawesi saguer.
Kenya
Mnazi
Kiribati Karawe
Libya lgbi [labi]. Used for both the alcoholic and nonalcoholic form.
Mali
bandji, sibiji, chimichama
Palm wine
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Malaysia kallu (), nira (Malay for fresh juice obtained from the blossom of the coconut, palm or sugar-palm, which can be
made into sugar or the said palm wine, which is called tuak in Sarawak), toddy (English), bahar (Kadazan/Dusun),
goribon (Rungus)
Maldives
Dhoaraa, Rukuraa, Meeraa
Burma
htan yay
Mexico tuba (garnished with peanuts), originated from the Philippines
Namibia
omulunga, palm-wine
Nigeria Palm-wine, Palmy, Ukt nsu, Mmin efik, Emu, Oguro, Tombo liquor, Mmanya ngwo, Nkwu enu, Nkwu Ocha.
Papua New Guinea
segero, tuak
Philippines tub,soom, lambanog (distilled tub), bahal (Visaya)
South Africa
ubusulu
Seychelles kalou
Sierra Leone
poyo
Sri Lanka Raa(Sinhala), panam culloo
Thailand
kache, namtanmao
Timor-Leste tuaka and tua mutin, brandy is called tua sabu
Tuvalu kaleve (unfermented), kao (fermented), or in English, toddy (unfermented), sour toddy (fermented)
Vietnam
ru da; ruou dua ; coconut wine
Algeria /
Tunisia
lgmi. Used for both the alcoholic and nonalcoholic form
a
Telugu, Tamil and Malayalam.
b
Marathi.
References
Notes
[1] Rundel, Philip W. The Chilean Wine Palm (http:/ / www. botgard. ucla. edu/ html/ MEMBGNewsletter/ Volume5number4/
Thechileanwinepalm. html) in the Mildred E. Mathias Botanical Garden Newsletter, Fall 2002, Volume 5(4). Retrieved 2008-08-31
[2] Toddy and Palm Wine Practical Answers (http:/ / www. itdg. org/ docs/ technical_information_service/ toddy_palm_wine. pdf) on the
Practical Action website. Retrieved 2008-08-31
[3] C. Michael Hogan. 2008. Chilean Wine Palm: Jubaea chilensis, GlobalTwitcher.com, ed. N. Stromberg (http:/ / globaltwitcher. auderis. se/
artspec_information. asp?thingid=82831)
[4] Confirel: Sugar Palm Tree - Conservation of natural heritage (http:/ / www. confirel. com/ ?mid=3& lang=) retrieved on 15 April 2012
[5] Fermented and vegetables. A global perspective. Chapter 4 (http:/ / www. fao. org/ docrep/ x0560e/ x0560e09. htm)
[6] Toddy/Kallu and Neera/Padhaneer (http:/ / www.indianwine. org/ winetoddy. htm)
[7] Frank Wiens, Annette Zitzmann, Marc-Andr Lachance, Michel Yegles, Fritz Pragst, Friedrich M. Wurst, Dietrich von Holst, Saw Leng
Guan, and Rainer Spanagel. Chronic intake of fermented floral nectar by wild treeshrews (http:/ / www. pnas. org/ content/ early/ 2008/ 07/
25/ 0801628105. abstract?sid=a937d14e-f04f-4abd-a78a-d17db2f6c94e) Proceedings of the National Academy of Sciences. Published online
before print 2008-07-28. Retriev 2008-08-25
[8] Gnarfgnarf: Palm wine, rice wine, grape wine, beers and other drinks and beverages of Cambodia (http:/ / www. gnarfgnarf. com/ Blog/
Gnarfgnarf-Travel-Blog-Drinks-Palm-Rice-Wines-Beers-Cambodia. html), 9 April 2012, retrieved on 15 April 2012
[9] Anchimbe - Creating New Names for Common Things in Cameroon English (I-TESL-J) (http:/ / iteslj. org/ Articles/
Anchimbe-CameroonEnglish. html)
Palm wine
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External links
Article on Philippine palm wine (http:/ / www. wayblima. com/ cebu-food-tuba. html)
Article Sources and Contributors
7
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