Fermentation
Neera is highly susceptible to natural fermentation at ambient temperature within a few hours of extraction from the palm source. Once fermented, it transforms into toddy with 4% alcohol.
Using several technologies developed by various research institutes, neera is processed and preserved in its natural form to retain the vitamins, sugar, and other nutrients beneficial for health. To extend the shelf life of neera, heat preservation techniques such as pasteurization are used.
A special filtration technique to enhance the shelf life of neera was developed by the National Chemical Laboratory in Pune, India. Technologies for the preservation and processing of neera were also developed by the Central Food Technological Research Institute in Mysore, India.
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Famous quotes containing the word fermentation:
“Unquiet souls!
MIn the dark fermentation of earth,
In the never idle workshop of nature,
In the eternal movement,
Ye shall find yourselves again.”
—Matthew Arnold (1822–1888)
“A tree is made to live in peace in the color of day and in friendship with the sun, the wind and the rain. Its roots plunge in the fat fermentation of the soil, sucking in its elemental humors, its fortifying juices. Trees always seem lost in a great tranquil dream. The dark rising sap makes them groan in the warm afternoons. A tree is a living being that knows the course of the clouds and presses the storms because it is full of birds’ nests.”
—Jacques Roumain (1907–1945)
“Two principles, according to the Settembrinian cosmogony, were in perpetual conflict for possession of the world: force and justice, tyranny and freedom, superstition and knowledge; the law of permanence and the law of change, of ceaseless fermentation issuing in progress. One might call the first the Asiatic, the second the European principle.”
—Thomas Mann (1875–1955)