ISSN: 0975-8585
Research Journal of Pharmaceutical, Biological and Chemical
Sciences
Potential Products of Neera (Coconut Sap)
Ervina Mela1*, Gunawan Wijonarko1*
1
Food Science and Technology Study Program, Department of Agricultural Technology, Universitas Jenderal Soedirman,
Indonesia.
ABSTRACT
Neera is the sweet, oyster white coloured sap tapped from the immature inflorescence of coconut. It is a delicious
health drink and a rich source of natural sugars, minerals and vitamins. It contains substantial amounts of iron, phosphorus and
ascorbic acid. The immature inflorescence which is about to burst is the stage at which Neera tapping is done. It takes 12 to 15
days for the sap to exude from the inflorescence tip. Tapping is done usually for a period of six months only. Neera is considered
as a nutritious drink as it contains a number of minerals and salts and is high in protein. It contains acids like ascorbic acid (one
form of vitamin C), nicotinic acid (vitamin B3 and vitamin PP) and riboflavin (vitamin B2). to 1.077. Neera is rich in carbohydrates,
mostly sucrose (table sugar), and has a nearly neutral pH. It has a specific gravity ranging from 1.058 to 1.077. Potential product
of neera are palm syrup, palm jaggery, palm honey, palm sugar, palm candy, molasses, ginger based ready-to-drink, liquid
vinegar, neera soft drink, neera cookies, neera chocolate, neera sweet, infused water, ready to drink chocolate, ready to drink
coffee, juice sap beverage, naturally fermented sap beverages, reduce energy orange juice, green tea beverage, palm sap wine,
carbonated soft drinks, lemon juice beverage, swollen agent of bread dough, jam and puding
Keywords: coconut sap, neera, potential products
*Corresponding author
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INTRODUCTION
Neera is the sweet, oyster white coloured sap tapped from the ‘spathe’ of coconut. It is a delicious
health drink, a rich source of sugars, minerals and vitamins. The most significant characteristic of the
product is its low Glycemic Index (GI is 35), an indicator of the extent of sugar absorbed into the blood.
Foods with GI less than 55 are classified as low GI foods. The global demand for low GI sugar are on the
increase and hence Neera and coconut palm sugar as the natural product can fill up this gap.
A coconut palm yields on an average two litres of Neera per day, which may go even up to 4.5 to 5.0
litres based on the health and management of the palm. Neera is an unfermented drink which does not
contain alcohol. But on fermentation neera becomes toddy. Therefore, neera production requires
adherence of strict procedures and cautious handling. Neera is he raw material for many value added
products like palm syrup, palm jaggery and palm sugar which are having high domestic and international
demand owing to their high nutritional values.
Codex Alimentarius Commission and Asia Pacific Coconut Community (APCC) have developed
quality standards for eera and its products. Countries like Philippines and Sri Lanka have their own
standards for Neera and coconut palm sugar. Also Neera doesn’t come under the purview of the Excise Act
and Rules in any of the coconut producing countries other than India. Defence Food Research Laboratory
(DFRL) and Central Food Technological Research Institute (CFTRI) have evolved technologies to preserve
Neera through thermal processing at a temperature of 95oC. The Regional Agricultural Research Station at
Pilicode under the Kerala Agricultural University has also developed technology for the ‘preservation of
Neera’ and the production of many non alcoholic value added products like soft drinks. Toddy and neera
are entirely different products and of different qualities. Neera is neither a substitute nor a competitor to
toddy. Formation of Coconut Producers Societies (CPS) was initiated by the Board with an objective to
mobilize coconut farmers and to establish grass root level farmer institutions for undertaking production,
processing and marketing of coconut. At present 3,536 CPS and
Neera production will undoubtedly help to contribute to the GDP and also the rural economy of the
country. It can generate rural employment and provide better remuneration to coconut farmers and the
Neera technicians. A community based planned production of Neera and products like palm jaggery and
palm sugar under the auspices of Coconut Producer Federations can bring into the market different value
added products from Neera and establish niche markets for each product. The coconut farmers through
their collectives shall request the respective state Governments to initiate amendments in the Abkari Acts
prevailing in their states to facilitate Neera production by farmers. (Prades et al., 2016) CEK ISI
PRODUCTION OF NEERA
Neera is collected every morning just at sunrise. The sap is extracted and collected by a tapper. The
sap is collected from the cut flower of the palm. 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. Neera is brought
down from the top of the tree in either earthen pots or vessels, and then poured into stainless steel
containers and bigger vessels, after being filtered through a fine mesh cloth or wire-mesh.
Neera collected as above contains all the constituents of a cool and healthy drink with food and
mineral value. It keeps the human system cool and improves digestion. Fresh neera, as it trickles from the
tree, is easily susceptible to fermentation at ordinary temperature, unless it is quickly treated with some
preservative. (Barh dan Mazumdar, 2008) CEK ISI
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NUTRITIONAL VALUES
Neera is the sweet, oyster white coloured sap tapped from the immature inflorescence of coconut.
It is a delicious health drink and a rich source of natural sugars, minerals and vitamins. It contains
substantial amounts of iron, phosphorus and ascorbic acid. The immature inflorescence which is about to
burst is the stage at which Neera tapping is done. It takes 12 to 15 days for the sap to exude from the
inflorescence tip. Tapping is done usually for a period of six months only. (Barh dan Mazumdar, 2008) CEK
ISI
A coconut palm can yield, on an average two litres of Neera per day, which may go even up to 4.5
litres per day based on the health of the palm and management of the garden. Neera tapping requires
adherence to strict procedures right from the collection of the first drop. This is because the sap on
extruding comes into contact with air and the process of fermentation is initiated. (Borse et al., 2007) CEK
ISI
Neera is considered as a nutritious drink as it contains a number of minerals and salts and is high in
protein. It contains acids like ascorbic acid (one form of vitamin C), nicotinic acid (vitamin B3 and vitamin
PP) and riboflavin (vitamin B2). to 1.077. Neera is rich in carbohydrates, mostly sucrose (table sugar), and
has a nearly neutral pH. It has a specific gravity ranging from 1.058 to 1.077. (Purnomo, 2007) CEK ISI
The report states that Coconut sap and its sugar is rich in iron, zinc, calcium, sodium and
potassium, dietary fiber and inulin. They too possess phytonutrient content such as Polyphenols, flavonoids
and anthocyanidin. Clinical trial studies had shown that coconut sap and its sugar has low glycemic Index.
Palm trees such as Nypa fruticans, Borassus flabelliform and Cocos nucifera are harvested for their large
amounts of high sugar content sap. The extracted sap can be used for preparing syrup, vinegar, sugar,
alcoholic beverages and even used for biofuel production. In fact, palm trees are able to produce higher
yields in sugar and alcohol compared to conventional crops, such as sugar beetal, maize, cassava,
sugarcane and sweet potatoes. Fresh coconut inflorescence sap (FCIS) is used for its sugar and alcoholic
beverages by local people and was reported to be highly nutritive and also function as a good digestive
agent. Fresh sap is rich in amino acids and vitamins (Devi et al., 2015). Ubah kalimatnya!
POTENTIAL PRODUCT OF NEERA
1. Palm syrup
Palm syrup is produced when fresh neera is heated and concentrated into syrup. In many countries
palm syrup is used as a health and wellness drink and prevalently used in Ayurveda and other system
of medicine. (Misra, 2016) and (Swamy, 2013). The coco syrup and sugar are among the low glycemic
index (GI) foods, with GI lower than 50 (Trinidad et al., 2010). Thus, these byproducts record so high
value-addition that the production, processing and trading of the coconut sap seem more profitable
than the empirical sale of the nuts (Secretaria et al., 2007). (Francisco-Ortega dan Zona, 2013) Cari
jurnalnya
2. Palm jaggery
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Neera converted into a solid or a semisolid crystalline mass ready for direct consumption is called palm
jaggery. It has got wide use as sweetening agent in Indian village food products. Misra (2016), Swamy
(2013).
The sugar content of toddy is above 15% which means it can yield 300 to 400 gm sugar per palm per
day. Unfermented toddy on careful boiling gives palm sugar or coconut jaggery. The scummy
impurities which froth are removed and the saturated solution is poured out in moulds for hardening.
Since the removal of scummy impurities involves considerable wastage of sugars, in certain places, the
frothing is avoided by adding a few drops of coconut oil or a little coconut gratings. Before boiling the
juice is filtered through sand filters to remove the impurities and a small quantity of alum is added to
induce the precipitation of lime and magnesium. This will render the final jaggery much less
deliquescent with a better colour and will remain hard for a reasonable period.
3. Palm honey
It is produced at 78 brix level. It is thick liquid syrup like honey. It is used as table syrup as a sweetener
in confectionary items like ice creams. It is a rich source of iron for anemic patients and hence it is
mainly used in pharmaceuticals formulation. Misra (2016), Swamy (2013), (Secretaria et al., 2007)
4. Palm sugar
Crystalline sugar made from neera or palm gur with or without classification is known as palm sugar.
Ordinary palm sugar has a polarization value of 96°-98°. Here juice is de-limed filtered and boiled.
Misra (2016), Swamy (2013), (Marsigit, 2005)
5. Palm Candy
Like palm gur, palm candy has also importance among the products of neera. It is being produced and
used since procuring sweet neera from Palmyra has been known. It has got its various uses in
Ayurvedic medicinal preparations. Misra (2016), Swamy (2013)
6. Molasses
Coconut molasses is sweet syrupy material obtained as a by- product of coconut sugar. Golden syrup
and cattle feed are the other products made from molasses. Biochemical products like ethyl alcohol,
acetic acid, citric acid etc. can be prepared out of molasses by fermentation methods. Misra (2016),
Swamy (2013)
7. Liquid vinegar
Coconut vinegar can be produced from the inflorescence sap other than from matured coconut water.
Fresh sap is poured in a wide large plastic container with clean netted cover to allow aeration and
prevent entry of dirt & foreign objects, after about ten days fermentation in well ventilated room, the
sap can be harvested vinegar. Vinegar has the extensive use of preservative in Figkle industry and
flavoring agent in food processing sector. Misra (2016), Swamy (2013), Othaman et al. (2014),
(Francisco-Ortega dan Zona, 2013)
8. Neera soft drink
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Chilled neera is a nutritious drink. It contains a number of minerals & salts, acids like ascorbic acid,
nicotinic acid, riboflavin & also protein & vitamin-c. It has less calorific value apart from being sweet &
delicious. It has been medically proved that neera is better that mineral water. Misra (2016), Swamy
(2013). (Jayasundera dan Kulatunga, 2014)
The fresh sap is sweet, oyster-white and translucent, with a neutral pH. The coconut sap is consumed
as a juice by local southeastern Asian People. Chen et al (2011), Hebbar et al. (2015). Devi et al. (2015)
found there were three amylase inhibitors in sap beverages like acarbose, miglitol and voglinose are
available for the treatment of patients with type II diabet ales mellitus. These inhibitors of glucosidase
and amylase resulted in delayed carbohydrate digestion and glucose absorption with attenuation of
postprandial hyperglycemic excursions7. Coconut sap sugar can be used as an alternative source for
sugar because of its low glycemic index and since it possess α – amylase inhibitory activity but also
used as a therapeutic agent in treating type II diabetes mellitus.
9. Neera cookies
These type of cookies is made with flour, grated coconut and jaggery powder. These are the good
choice for diabetic patients. It is known that having healthy snacks between main meals will help
maintain glucose levels in diabetic patients. Cookies made with neera jaggery is fit for this purpose
since its glycemic index (GI) is very low (GI 35). Different type of cookies are possible with varied main
contents like oats, multigrain, arrow root, corn, whole wheat & Fige. Misra (2016), Hebbar et al. (2015)
10. Neera Chocolate
Consumer may no longer have to worry about calories while eating chocolate. There is a good news for
children and also for the adults who are chocolate lover. Mangalore based Central Arecannt and Cocoa
Marketing & Processing Cooperative (Campo) Ltd. on this July 2016 launch a chocolate that will have
sugar made from “Neera” or sap of coconut palm which will be safe for consumption even for diabetic.
Misra (2016)
11. Neera Sweet
This is a very fruitful confectionery product for diabetic patient who are fond of sweets. It is made and
marketed by famous sweet. (Febriyanti et al., 2015) Candy: (Yazakka dan Susanto, 2015)
12. Ginger based ready-to-drink
Sap that has undergone fermentation process can’t be processed and molded into the good palm
sugar. Poor quality of sap has sour taste and processed to be sap syrup. Adding ginger can improve
flavor quality (Febriyanti et al., 2015). Optimization of ginger based ready-to-drink appetizer by
response surface methodology and its shelf stability. Swamy (2013), Wadikar et al.
13. Infused water
Infusion was first used when botanical plants were processed and
14. Ready to drink Chocolate
Utilization of kolanut and cocoa in beverage production. C.O. Jayeola (2002)
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15. Ready to drink coffee
Effect of product attribute beliefs of ready-to-drink coffee beverages on consumer-perceived value and
repurchase intention. Edward (2016)
16. Naturally fermented sap beverages
Sap is rich in sugar (10 ~ 15%) mainly sucrose depending on the cultivar and is at a nearly neutral pH.
It contains 16 kinds of amino acids and various vitamins such as vitamin C, vitamin B complex,
especially nicotinic acid. Like any other sugary plant sap can be processed into an alcoholic beverage
through fermentation (Xia et al., 2011). The sap is obtained by tapping the inflorescence before
splitting of the inner bract and emergence of spike from the spathe. The word tapping collectively
refers to the extractions and variousmanipulations like tying of the spathe beating the spadix, bruising
and rupturing the tender tissues of the floral bract by hammering and pounding the spathe and slicing
the apical tissue. The interval from the beginning of the tapping to dripping of the toddy varies from 5
days to 32 days. Tall cultivar yield more toddy than dwarf palms. Yield varies from 1.5 to 2 lts per day.
Under natural conditions, toddy is fermented by the native microflora consisting of yeast and bacteria.
This process will take place from the time when sap come out and contact with the air. To reduce the
rate of fermentation, traditionally, lime is put in the collecting container,. An alcoholic beverage
obtained by fermenting the fresh sap and referred to as“Toddy”in Sri Lanka,“Tuba”in the Philippines,
and “Tuak” in Indonesia, is a popular beverage in most southeastern Asian countries. Chen et al (2011)
Cari jurnalnya yang ada toddy (T.Kadere dan Kutima, 2012)
17. Reduce energy orange juice
Postprandial glycemic and insulinemic responses to common breakfast beverages consumed with a
standard meal in adults who are overweight and obese. Li et al
18. Green tea beverage
The development of a suitable manufacturing process for 'benifuuki' green tea beverage with anti-
allergic effects. Yamamoto et al (2005)
19. Palm sap wine
Palm wine is an alcoholic beverage from the sap of various species of palm treesuch as Palmyra and
coconut palm (Adeleke and Abiodun, 2010). It is a sweet alcoholic beverage widespread in African,
American and Asian tropical regions and which is obtained by spontaneous fermentation of sap tapped
from palm trees such as Elaeis guineensis , Raphia hookeri, Raphia vinifera (Ezeronye and Legras,
2005) and Borassus akeassii Bayton (Bayton et al., 2006 ; Bayton and Ouédraogo, 2009). Palm wine
contains 300 calories/L, 0.5-2.0 g of proteins, considerable of vitamins, a major component of which is
vitamin A, C and K helps consumers eye sight, protects and improves the eye sight (Santiago- Urbina
and Ruíz-Terán, 2014). Francois et al (2016) (Francisco-Ortega dan Zona, 2013)
20. Carbonated soft drinks
Liu et al (2012)
21. Lemon juice beverage
A refreshing beverage from mature coconut water blended with lemon juice. Chauhan et al (2012)
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22. Swollen Agent of Bread Dough
Species of yeast from genus of Saccharomyses, e.g. Saccharomyses serivisae is wellknown as
microorganism that can ferment sugar (glucose) into alchohol and CO2. This natural process as well
happen in aren sap, so that this substance potencially using as a swollen agent of bread or cake dough.
Lempang, 2012
23. Jam
Jam is an intermediate moisture food prepared from the residual pulp left after removal of water from
the kernels. Young tender coconuts are widely consumed as fresh can also be converted into value-
added products such as jam. Coconut jam is prepared by boiling the pulp with sugar, pectin, acid, and
other minor ingredients such as preservatives, coloring, and flavoring materials, to a reasonably thick
consistency firm enough to hold the fruit tissues in position. The desired amount of sugar was added to
the pulp mixture and heated continuously on under low flame. When the total soluble solids reached
60 °Brix, pectin (1.25 %) and citric acid (0.5 %) were added to the boiling pulp and the mixture was
stirred continuously using a steel ladle. Heating can be stopped when the total soluble solids reached
67–68 °Brix. The hot mixture was filled into sterilized glass bottles and cooled under ambient
conditions. The prepared jam can be stored for a period of 6 months at ambient temperature without
compromising the quality. (Chauhan et al. 2013) studied the organoleptic properties and shelf stability
of mixed fruit jam using tender coconut pulp and pineapple pulp in different ratios. It was found that
the combination of tender coconut pulp and pineapple pulp in the ratio of 75:25 resulted in a jam with
good organoleptic and textural characteristics Hebbar et al. (2015) (Sangamithra et al., 2013)
24. Yoghurt
Coconut sap-Yogurt (CSY) drink is a product based on coconut sap and skim-milk processed through
lactic acid fermentation using Lactobacillus bulgaricus dan Streptococcus thermophillus at certain time
and temperature. This research was aimed to assess the effect of varieties/different coconut-sap and
skim-milk concentrations on physico-chemical and sensoric characteristics of coconut sap-Yogurt drink
produced and to assess the treatment combinations which produce the best product (Erminawati dan
Karseno, 2017).
25. Puding
Hebbar et al. (2015) (Chen et al., 2011)
(Joelle et al., 2017)
(Ysidor et al., 2015)
(Trinidad et al., 2015)
CONCLUSION
Potential product of neera are palm syrup, palm jaggery, palm honey, palm sugar, palm candy,
molasses, ginger based ready-to-drink, liquid vinegar, neera soft drink, neera cookies, neera chocolate,
neera sweet, infused water, ready to drink chocolate, ready to drink coffee, juice sap beverage, naturally
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fermented sap beverages, reduce energy orange juice, green tea beverage, palm sap wine, carbonated soft
drinks, lemon juice beverage, swollen agent of bread dough, jam and puding
ACKNOWLEDGMENT
This study and paper could possible made due to availability of financial support. Therefore,
thankful a lot is delivered to Directorate of Research and Community Services Ministry of Education and
Culture Republic of Indonesia for giving the Research Grant year 2018.
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