Coconut Jaggery

Fresh neera when boiled to 118-120o C and allowed to cool for solidification. The solid mass is known as coconut jaggery or ‘gur’. Coconut jaggery is made in traditional coconut growing tracts in the country on a cottage scale. Calcium and phosphorus are the important minerals contained in coconut jaggery. Treacle is another product manufactured from sweet toddy. It is obtained by boiling down the toddy. Fresh toddy is also a good source of baker’s yeast. The fresh neera rapidly ferments and the sugar is replaced by about 5-8 per cent alcohol, which on distillation yields arrack. Fermented neera on acetic fermentation yields vinegar containing 4-7% acetic acid.