WHY COLD CHAIN NEERA TAPPING METHOD? Fresh coconut sap (Neera) at the time of harvest is sweet in taste with all the vital nutrients. However, the innate association of micro-organisms like yeast and bacteria in the sweet sap activates fermentation; to avoid this Neera is tapped and maintained in cold chain. TRADITIONAL NEERA JAGGERY VS COLD CHAIN NEERA JAGGERY: Both are obtained from Coconut sap and the jaggery is made by boiling raw sap (Neera) extracted from blossoms of coconut tree using traditional method in large, shallow, round-bottom vessels to remove the moisture in it. The juice is stirred at intervals to facilitate mixing and rapid evaporation. When the juice thickens, the fire is judiciously controlled in order to prevent it from caramelizing. At right consistency, the dehydrated sap is transferred to moulds and allowed to cool. This Coconut Sugar Neera Jaggery blocks are further dried and powdered to make fine Coconut Sugar – Neera Jaggery Crystals. The difference is the method used in tapping the sap. In traditional method, the sap is collected in earthenware brushed with lime to control fermentation whereas in cold chain method the sap is collected in insulated container maintained under 4 degree Celsius. Traditional method is economical and widely adopted as the tapper collects the sap once in a day whereas in Cold chain Neera tapping process, additional costs are incurred to maintain the container in desired temperature and the sap has to be collected frequently and has to be transferred to centralised storing unit. As a result, Cold chain Neera Jaggery block tastes better and has a fine texture compared to Coconut Jaggery block using traditional method.
Cold Chain Cococnut Sap Jaggery – 500 gm
|Dimensions||18 × 22 × 5 cm|
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