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Toddy ho!

Toddy is rich in vitamins and minerals

PHOTO: R. RAJU

ALL NATURAL Fresh sap from the toddy palm is considered a health drink in rural India

Toddy is wine made from the sap of the palm tree. It is one of the most common alcoholic beverages in rural India. In summer, freshly made toddy straight from the palm tree is one of the most popular beverages in many tropical cultures.

A toddy tapper shimmies up the palm tree, incises the stem and ties a gourd or pot to the tree to collect the sap. The sap is collected within a day or two. Natural fermentation begins the minute the sap drops into the gourd. The collecting gourds are often re-used, and they contain enough leftover yeast to allow fast fermentation. Within a few hours, the toddy sap has 5 per cent alcohol content and 10 per cent sugar content. A day later, the wine is sharper in taste and has more alcohol content.

Palm wine has an important place in the cultures of Africa and Asia. In many lands, guests at weddings and funerals will at some point expect alcohol, and toddy is the most common variety served at these events. Toddy sap has recently acquired the reputation of being a health drink. Government agencies have begun marketing fresh toddy sap as neera. Toddy sap is rich in vitamin C, riboflavin and minerals and is low in calories. The nutrition content decreases with fermentation. Toddy is less nutritious compared with fresh sap; arrack, which is distilled toddy, is the least nutritious of all.

Toddy drinking may be more healthful than drinking hard liquor, but a largely unregulated manufacturing process results in an often dangerous product. It is not uncommon for toddy to be adulterated with drugs (benzodiazepines and barbiturates). The adulteration of arrack with methanol leads to blindness and death in many cases.

Toddy has a medicinal role in many cultures. It is said to increase sexual potency. Toddy also does not contain antioxidants to the degree that red wine does.

RAJIV M.

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