Coconut

Tapping

Introduction Season And Stage of Tapping Methods of Tapping

Introduction

  • The term' tapping' collectively denotes the various processes of stimulating the different toddy yielding palms to exude juice from a selected part.
  • In the date palm (Phoenix dactylifera) the entire growing point is cut off, exposing the tender cabbage.
  • The top of the naked stem is scooped to form a shallow depression where the juice gets collected.
  • In palms like the wild date palm (Phoenix sylvestris) and the Mrican palmyra, a lateral portion of the young stem is tapped. In the sugar palm (Arenga saccharifera), Arenga Pinnata, Wight sago palm (Arenga wightii), etc., it is the stalk of the inflorescence that generally exudes sap.
  • In water coconut {Nipa fruticans), Indian sago palm (Caryota urens), coconut palm (Cocos nucifera) and palmyra palm (Borassus flabellifer), it is the inflorescence in its particular stage of growth that is stimulated to give the juice.
  • Fermentation of the juice results in a liquor which is a popular and intoxicating drink and is commonly known as' toddy'.
  • In India, the coconut (Cocos nucifera), palmyra palm (Borassusflabellifer), Indian sago palm (Caryota urens) and the wild date (Phoenix sylvestris) are the most common palms tapped.
  • The sago and the wild date palms are exclusively used in the toddy industry.
  • In coconut, toddy comes in importance only next to copra and husk, which are the most important products.
  • The coconut toddy industry has its due importance in certain parts of India.
  • In the coconut, the toddy is obtained from the inflorescence before the flowers fully develop.
  • The fresh toddy on evaporation of water by boiling yields an abundance of unrefined sugar known as jaggery.
  • Some of those that are addicted to it lose their intellectual faculties.
  • From the fermented liquid a kind of rum called' arrack ' is distilled.
  • If the fermented toddy is allowed to undergo acetic fermentation, good vinegar is produced.

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Season And Stage Of Tapping

  • Since the coconut usually produces inflorescence regularly in the successive leaf axils, there is no definite season for tapping the coconut.
  • Tapping is carried out throughout the year either on the same trees or on different trees.
  • However, a palm yields larger quantities of juice during certain months of the year.
  • On the West Coast of India, formerly there were two periods of tapping:
  • the dry weather tapping usually from November to March; and the wet weather tapping from April to October.
  • Dry weather tapping is mostly confined to low-lying lands where the trees do not suffer due to want of soil moisture during droughty weather.
  • Generally the most vigorous trees located in comparatively more favourable environments are selected for tapping.
  • In India, particularly on the West Coast, tapping is done for a short period of six months on one set of trees.
  • On vigorous trees it is continued for even to two years. In countries like Ceylon, Philippines, and some of the Pacific Islands, trees are continuously tapped for i a good number of years.
  • In these countries, entire gardens are set apart and equipped for the collection I of toddy.
  • It has been observed that some trees have been toddy yielders throughout their life.
  • Judging the correct stage when the spadix is suitable for tapping is a matter of experience.
  • As a rule, a spadix is considered ready to be operated upon when the previous one has just burst or is about to do so.
  • The development of the female flowers inside the spathe causes a swelling at the base of the spathe, and the appearance of this swelling is an indication of the approximate stage for tapping.
  • However, depending on the skill of the tapper, a slightly more mature spadix in less vigorous trees, and less immature spadix in more vigorous trees are selected.
  • If the spadix is fully mature, it becomes uncontrollable, as the spathe bursts open while training it for tapping.
  • Even if this could be successfully trained, the exudation of juice is bound to be much less.

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Methods Of Tapping

  • Though the methods of tapping differ in different places, the essential principles remain the same throughout.
  • On the West Coast of India, the inflorescence suitable for tapping is first trained.
  • Training consists of gentle uniform beating all over the surface of the spathe twice a day, in the morning and in the evening.
  • Then three-fourths of the lower length of the spathe is wound round with a stron string, commonly the fibrous cord of the coconut leaf petiole.
  • In some cases, where there is the fear of the spather bursting, typing precedes beating.
  • After a weeks beating, about 7cm to 10 cm of the tip of the spathe is cut off.
  • In some places this naked surface is pounded with the handle of the tapping knife.
  • This process is continued in the morning and evening for about a week according to necessity.
  • By this time, the surface appears moist due to the oozing of juice.
  • The early and proper flow of juice depends mainly upon the skill of the tapper; special care is taken not to reduce the flower buds inside the spathe to a pulp in which case the spadix becomes useless.
  • In some places, a 2cm to 7cm wide ring of the spathe from the tip is removed carefully without in any way injuring the spikes.
  • This fresh protion is tied up with tender leaflets.
  • The tapper pares a thin slice off the end of the spathe both morning and evening or once a day.
  • The naked surface is often protected with a cap made of leaf stipule.
  • When the above operations are continued for a few days, the juice begins to trickle.
  • When the flow of juice starts, the paring of the tip is done thrice a day.
  • A receptacle, such as an earthen post specially made for the purpose, is just hung from the spadix so as to enable the juice oozing from the cut surface to collect in it.
  • The interval from the commencement of tapping to the dripping of juice depends on the skill of the tapper, the method of tapping adopted, the seasonal conditions prevailing and the nature of the trees.
  • This period varies from about ten to twenty-five days.
  • In the Laccadives and in the Phillippines, when the juice begins to drip, the spathe is removed carefully exposing the inflorescence which is tied together and operated upon.
  • Such complete stripping of the spadix is done to prevent rotting of the tender tissues by contact with the toddy.
  • In some other countries this purpose is served by making a lingitudinal slit in the spathe at the base of the spadix with the tapping knife.

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