Neera coconut wine is a type of honey is extracted from the unopened coconut flower. This extraction involves the harvesting honey oozing from the unopened coconut flower to be a kind of honey.
The method of extracting coconut nectar varies by country and even within a country. In the process of extracting coconut nectar, coconut flowers are pounded and cracked cells to stimulate bile flow and is called Neera. Neera output change significantly from day to day, every season, every flower and every tree coconut. According to a report from a flower that will produce honey coconut in about 27-37 days. In India, coconut flowers are always ready to extract honey. When the pistil inside the unopened coconut flower to sign up, this is the appropriate notice period to extract coconut nectar. Production of coconut nectar and gradually increased until maximize the harvesting can be done 02 times in 01 days. The bile flow from the unopened coconut flower continues to flow out in about 01 months or even longer.
The coconut extract nectar usually occurs in 6 to 03 months unopened coconut flower on the same plant coconut being extracted at the same time. Neera often yield reached a maximum in the third month after the start of extraction. The storage and processing Neera need an appropriate technology because coconut nectar is easily fermented. The different technologies suitable for processing and preservation Neera can be done:
1. DRDO Technology
Organization of Defense Research Development (DRDO) has developed a technology processing and preservation coconut wine Neera natural form. This technology helps retain vitamins, sugars and other nutrients beneficial to health in Neera coconut wine. The heat preservation methods such as Pasteur method coincides party and party coincides normal methods are used to preserve and increase the shelf life of the product with temperatures over 950C. Heat stress can be reduced by adding both a preservative in biological processes Pasteur same party. Neera very sensitive to light that contain ascorbic acid; therefore the laminated packaging material from the fuel as PET / aluminum fuel ... are appropriate to protect the influence of sunlight. To increase the attractiveness for the product, the alcohol molecules in coconut Neera was removed by centrifugation method. When the product is processed by the same method pasteur party is packed shelf of products lasts 03 months under frozen conditions and 30 days in ambient conditions.
2. Kau Technology
The technology adopted by Kau to preserve Neera coconut wine with the following steps:
+ Neera crude is extracted and stored in plastic containers are brought to processing plants in freezing conditions in the ice box and stored in the freezers.
+ Then, Neera frozen treated with preservatives and are filtered.
+ Next, Neera has been filtered will be packed in plastic bottles.
Neera is packaged using this technology will have limited use about 02 weeks in freezing conditions.
3. CDB Technology
Coconut Development Board has developed a new technology for harvesting and processing of coconut wine Neera in hygienic conditions. This technology also cleaned the coconut flower with disinfectants and can clean more with the use of distilled water. Neera coconut wine extracts are packed in hygienic HDPE containers containing fermentation inhibitors. Neera is to prevent fermentation during processing and transport. Even with the slight fermentation Neera can not be used for any other form of processing. Neera tend naturally fermented and this must be prevented by adding a few preservatives or anti-fermented in Neera. The addition of anti-fermentation FSSAI has been approved and has been used for this purpose. The party coincided handle the unopened coconut flower pots and other types Neera is a very important job to preserve Neera effective.
Neera coconut wine production is produced through the above process will be used in 06-month term in freezing conditions and 03 months in ambient conditions.
According to APCC- 5/2014
