Toddy & palm wine
Practical Action
The main control points are extraction of a high yield of palm sap without excessive
contamination by spoilage micro-organisms, and proper storage to allow the natural fermentation
to take place.
Cut
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Tapping
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Collection
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Fermentation
Filter
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Bottling
Flow diagram
Cut 10-15 cm from the top of the trunk
A gourd is fixed below the cut.
collected
The sap is collected each day
Natural fermentation starts as soon as sap is
collected
Optional
Clean bottles should be used
Packaging and storage
Packaging is usually only required to keep the product for its relatively short shelf life. Clean
glass or plastic bottles should be used. The product should be kept in a cool place away from
direct sunlight.
Toddy
Toddy is an alcoholic drink made by the fermentation of the sap from a coconut palm. It is white
and sweet with a characteristic flavour. It is between 4 and 6% alcohol and has a shelf life of
about 24 hours.
Raw material preparation
The sap is collected by slicing off the tip of an unopened flower. The sap oozes out and can be
collected in a small pot tied underneath.
Processing
The fermentation starts as soon as the sap collects in the pots on the palms, particularly if a
small amount of toddy is left in the pots. The toddy is fully fermented in six to eight hours. The
product is usually sold immediately due to its short shelf-life.
Tapping
l
Collection
l
Fermentation
l
Packaging
Flow diagram
A small pot is fixed below the cut.
The sap is collected each day
Natural fermentation starts as soon as sap is
collected
Clean bottles should be used
2