Kalparasa to boost rural economy

Abstract

'Kalparasa', fresh coconut sap (neera), if kept at room temperature for a
couple of hours undergoes fermentation. Fresh sap is golden in colour, with
a pH > 7 and has no foul odour. The traditional way of tapping, i.e. collecting
sap in a mud pot kept at the top of the palm under atmospheric temperature
for 8-12 hour, ferments the sap before collection itself. We have developed
'coco-sap chiller' with ice cubes inside, which maintains the temperature at
2-3°C for 10-12 hour, and also keeps the sap fresh and unfermented. It can
be sold as a ready-to-serve health drink under refrigerated condition or
can be processed into value-added natural products like sugar, jaggery,
honey, syrup, kalpa chocolate (kalpa bar), kalpa drinking chocolate and
kalpasugar-based milk sweets without addition of chemicals.