Talk:Practical Action/Toddy and Palm Wine
Add topicLatest comment: 1 month ago by Elias Grey in topic Add References
Add References
[edit source]- In the article “Fermentation Dynamics of Naturally Fermented Palm Beverages of West Bengal and Jharkhand in India,” Das and Tamang (2023) state that toddy is a group of mild-alcoholic palm beverages produced from the fresh saps of various palm trees through natural fermentation, supporting the claim that toddy and palm wine are alcoholic beverages made by fermenting palm sap.
- In the article “Fermented Traditional Wine from Palm Trees: Microbial, Nutritional Attributes and Health Impacts,” Oluwole et al. (2023) state that traditional palm wine is fermented from the extracted sap of palm trees and identify oil palm (Elaeis guineensis) and raffia palms, including Raphia hookeri and Raphia vinifera, as sources of palm wine. This supports the claim that palm wine is fermented sap from these palm species.
- In the article “Tapping into Palm Sap: Insights into Extraction Practices, Quality Profiles, Fermentation Chemistry, and Preservation Techniques,” Hai et al. (2024) explain that microorganisms ferment the sugars in palm sap, producing alcohol and carbon dioxide. This supports the claim that sap fermentation is an alcoholic fermentation process in which sugars are converted into alcohol and carbon dioxide gas.
- In the article “Indigenous Fermented Foods of India with Special Reference to Andhra Pradesh and Adjoining Areas,” Reddy and Joshi (2019) state that palm sap is not heated and that palm wine is an excellent substrate for microbial growth. They also explain that hygienic collection is necessary to prevent contaminating bacteria from competing with yeast and producing acid instead of alcohol, supporting the claim that unheated palm wine can easily support microbial growth.
- In the article “Study of Fermentation Kinetics of Palm Sap from Cocos nucifera,” Shetty et al. (2017) state that sap extracted from palm inflorescences is rich in sugar and begins fermenting soon after collection, becoming alcoholic within a few hours. They also explain that sap tapped from Cocos nucifera is consumed in both fresh and fermented forms, supporting the claim that toddy is an alcoholic drink made by fermenting coconut palm flower sap.Elias Grey (talk) 14:27, 18 May 2026 (UTC)