Value Addition Palmyra

PRODUCTS FORM PALMYRAH PALM (Borassus flabellifer L)
Er. P.C.Vengaiah
Scientist(Food Science &Technology)
Dr.Y.S.R. Horticultural University
Horticultural Research Station
Pandirimamidi-533288
Andhra Pradesh
INTRODUCTION
Palmyra palm adorns the dry landscapes of semi arid and
arid regions of the country
The palm is found growing widely in Tamil Nadu, Andhra

Pradesh, Orissa West Bengal, Bihar, Karnataka and
Maharashtra states and has great economic potential and
every part of the palm is useful in one way or the other.
 Tender nuts, soft yellow pulpy tissue of the ripe fruit,

fleshy cotyledon of the germinating nut, toddy obtained by
tapping the inflorescences and tubers are consumed as such
or converted in to edible preparations.
ADVANTAGES OF PALMYRA CULTIVATION OVER OTHER PALM SPECIES
1. Palmyra tree thrives in reputedly the poorest, infertile soils of arid region due to
its high RWC and CSI values.
2. The plant requires less rainfall and care hence it can be successfully be grown
in Theri lands, sandy plains and on field bunds of wet and dry lands.
3. As it grows in sandy plains, it is used for Blocking erosion and fixing dunes.
4. The palm is a pioneer species in preventing fire breaks on lands exploited by the
slash and burn technique.
5. Palmyra suffers remarkably little from prolonged flooding.
6. Palmyra is referred as tree of life with several uses which include food, beverage
fiber, fodder, and timber
POTENTIALITIES OF PALMYRA PALM
Palmyra palm is broadly exploited for two purposes
NON – EDIBLE PURPOSE EDIBLE PURPOSE
1. Timber needs 1. For direct consumption

2. Fiber needs 2. For making value addtion
3. Fuel needs
Different parts of plant are used for different needs

EDIBLE PRODUCES OBTAINED FROM PALM TREE
1. THAVAN [ spongy haustorium]: Thavan is formed during germination

of seed nut is spongy, sweet and delicacy.
Nutritive Value /100g weight
Moiture 80.34g
Protein 0.77g
Fat 0.18g
Total Sugars 0.85g
Ascorbic acid 12.2 mg
2. TUBER [Apocolon]: Mature
tuber is brittle and breaks off
easily which is rich source of
Carbohydrates. Optimum time for
harvesting of tuber is 135 days
after sowing.
Nutritive Value /100g weight of tuber
Moiture 15.48g
Protein 2.90g
Fat 0.56g
Carbohydrate 67.06
Fiber 11.60g
Ash 2.40g
Energy 284.88 k. cal
Calcium 38.0g
Phosphorus 99.0 mg
3. ENDOSPERM [Nungu]: Jelly like
endosperm of young fruit of 60 –
70 days old is called nungu which
is a summer delicacy. It is very
nutritive.
Nutritive Value /100g weight of Nungu

Moiture 92.5g
Protein 0.6g
Fat 0.1g
Carbohydrate 6.4g
Fiber 0.2g
Ash 0.2g
Energy 28.9 k. cal
Calcium 12.0mg
Phosphorus 21.0mg
Iron 0.3mg
Ascorbic acid 61.mg
4.FRUIT:Fruit gives sweet
aroma with fleshy mesocarp.
Fruit is roasted and consumed
or mixed with flour and baked
in to flakes.
Nutritive Value /100g weight of Fruit

Moiture 77.84g
Protein 0.63g
Fat 0.17g
Carbohydrate 20.12g
Fiber 0.60 mg
Ash 0.64g
Energy 85.73 k.cal
Calcium 8.98 mg
Phosphorus 33.80 mg
Iron
Ascorbic acid 19.00 mg
5.NEERA : Neera is the top most economic produce of palmyra. It is
good source of minerals like calcium, phosphorus and iron. Vitamins like
A. acid, Niacin,Thiamin and Riboflavin are present in neera. Neera acts
as laxative and diuretic.
Nutritive Value /100cc of Neera
Moiture 86.6g
Protein 350g
Reducing Sugar 998mg
Thiamin 82.3mg
Riboflavin 44.4mg
Ash 0.53g
Niacin 674.4mg
Calcium 143mg
Phosphorus 10mg
Iron 0.30mg
Ascorbic acid 15.74mg
MAJOUR POCESSED PRODUCTS OF PALMYRA PALM
1. PALM JAGGERY: It is also called as palm gur. Jaggery is made
byboiling neera in a galvanized iron pan at 110°C. Neera gets
transformed in to viscous fluid which is poured in to shells and allowed
to harden. About 8 liters of neera is required to get 1 kg of jaggery.
Jaggery contains good nutritive and medicinal values. Major problem of
jaggery storage is blackening of colour in short period which needs to be
corrected
2. PALM CANDY: Neera free from debris boiled in an alloy
vessel adding small quantity of superphospate. After uniform
boiling the liquid is allowed to cool. After removal of sediments
it is heated to 110°C for 2 hours until it reaches honey like
consistency. The fluid is then allowed to cool and poured in to
chrystaliser. Sugar crystals start forming after 45-60 days.
3. PALM HONEY: Neera is heated for 2 hours to obtain the
honey like consistency. The syrup then is transferred to mud
Pots. Ripe, dry and shelled tamarind fruits devoid of seeds
are added in to syrup. About 1 kg of fruit is required for
adding to10 liters of syrup. The pot is closed tightly with
cloth and vessels are kept in a shock proof, cool and dry
place for 130 – 180 days. Sugar chrystalises on the sutures of
tamarind and the fruits become delicious.
Shankarlingam et.al 1999

OTHER VALUE ADDED PRODUCTS IN PALMYRA
1. FROM TUBER:
A. Dehydrated palmyrah tuber
B. Palmyra Tuber Flour and rava
A. Palmyra Tuber laddu 2. FROM THAVAN :

B. Palmyra Soya Laddu A. Thavan Peda
C. Palmyra Tuber Kesari B. Thavan Halva
D. Palmyra Tuber Payasam
E. Palmyra Tuber Idli
F. Palmyra Tuber Upma
G. PalmyraTuber Pakora
H. Palmyra Tuber Porridge

3. FROM FRUIT: 4. FROM NUNGU:
A. Squash A. Nungu Candy
B. RTS Juice B. Nungu Peda
C. Leather C. Numgu Sharbat
D. Nungu Kheer
5. FROM NEERA:
A. Neera Khova
B. Neera Pongal
C. Neera Payasam

STORAGE OF PRODUCTS
NEERA:
Can be stored at room temp for 8 hour by adding 200 ppm KMS
Can be stored up to 15 days in refrigerator
Can be stored up to 2 days by heating at 80 oC for 10 min
JAGGERY:
Can be improve quality by adding 0.05% KMS
NUNGU:
Can be stored for 10 days by store at 5 oC
Can be stored for 60 days by store at -5 oC and blanched for 3min
Can be stored for 200 days by store at -5oC and adding sugar syrup
FRUIT:
Can be stored in freezer for 30 days
TUBER:
Flour can be stored at room temp for 90 days
PARTS UTILIZED FOR NON EDIBLE MEANS
1.LEAF: Matured leaves are cured

and are primarily used for
thatching houses and for of making
mats. In addition they are also used
for making of several value added,
Utility articles which are in high
demand. Leaves have been used for
writing scripts since time immeorial.
Senesced leaves are utilized as fuel.
A. LEAF BASE: Palmyra is very good
source of fiber. Three kinds of fiber
are derived from leaves, Leaf base
and from petiole of the leaf. Tough
fiber obtained from leaf base is
widely used in day to day needs. It is
mainly used for making cleaning
brushes and also used as cushioning
material. Third kind of fiber
extracted from petiole is also tough
lengthy and tough fiber. It is twined
to make tough ropes for building
houses and boats.
FIBER EXTRACTION FROM
LEAF BASE
Extraction of fiber from the leaf base is

Very tedious job. By manual extraction a
person can extract 5- 6 kg of fiber in a
day which fetches him Rs 50-60/ day.
There is an immense need for
mechanization of fiber extraction which
will cut down drudgery involved and
improve the economic condition of poor
entrepreneurs in rural areas.
B. PETIOLE
Tough and long fiber extracted from Petiole
[ VADAPA] is used for making of ropes used
in building of houses and boats. Apart from
this it is also used in making several kinds of
utility and fancy articles which are in good
demand. Dried up leaf petioles are also in use
for making of trellies for use as fence and it
further serves as a fire wood.
C. MATURED FRUIT:
Mesocarp of the matured fruit also

yields small quantities of fiber.
Fleshy pulp is removed from the
fruit and it is dried to expose the
fiber adhering to the stone. This
fiber is used for making of fancy
items and toys.
D. STEM:
Palmyra trunks are used either as live poles in construction of thatch sheds
,or as a timber in replacement of wooden poles. The trunk of the tree is
hallowed, and is directly used as boat [Dhone] for travel and fishing in many
parts of the tropics. Trunk of grown up palm is cut and used as rafters.
CONCLUSION :
1. Due to its multifold benefits, the sugar palm, palmyra Palm or Toddy palm
is unrivalled even in the farm family. Appreciating this Indians give the palm
the status of SON for it takes care of single handedly even in hard times.
2. Even though the palmyra is an economically important palm it has not

received proper attention from the agricultural research workers, probably
on account of the fact that it is very slow growing palm found mostly in the
wild state. There is a need to develop value addition techniques and popularizing
the same is essential
3. As production of the most economic produces like neera , fruit and nungu are
seasonal, there is a need to further concentrate on the development of
post harvest techniques so as to preserve the produce in its natural farm for
longer periods. It will generate employment to the poor workers round the year
4. Unlike other trees in palms family, palmyra is a difficult palm to handle.

For tapping of neera one has to climb the tree even up to the height of 30
meters thrice a day likewise fiber extraction by manually is very strenuous
work where in lot of drudgery and risk is involved. In this context
mechanization very much a need of the hour.

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PRODUCTS FORM PALMYRAH PALM (Borassus flabellifer L)

The palm is found growing widely in Tamil Nadu, Andhra

 Tender nuts, soft yellow pulpy tissue of the ripe fruit,

Palmyra palm is broadly exploited for two purposes

NON – EDIBLE PURPOSE EDIBLE PURPOSE

1. Timber needs 1. For direct consumption

Different parts of plant are used for different needs

1. THAVAN [ spongy haustorium]: Thavan is formed during germination

Nutritive Value /100g weight

Nutritive Value /100g weight of tuber

Nutritive Value /100g weight of Nungu

Nutritive Value /100g weight of Fruit

Nutritive Value /100cc of Neera

Shankarlingam et.al 1999

B. Palmyra Tuber Flour and rava

A. Palmyra Tuber laddu 2. FROM THAVAN :

Shankarlingam et.al 1999

Shankarlingam et.al 1999

1.LEAF: Matured leaves are cured

Extraction of fiber from the leaf base is

Mesocarp of the matured fruit also

2. Even though the palmyra is an economically important palm it has not

4. Unlike other trees in palms family, palmyra is a difficult palm to handle.

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