Beverage from Kithul sap
Kithul or Caryota urens sap is widely known among the Asians from
historic times for its products such as treacle, jaggery and toddy which
are made from it.
Kithul sap contains 5-18% natural sugar or sucrose, glucose, fructose
etc. and is highly perishable. It starts deteriorating from the moment
it flows out from the flower due to fermentation by the yeast in the
Ms. Damitha Rajapakse and Ms. Agnes Fernando of the Food Technology
Section of the ITI have formulated a method to process kithul sap into a
refreshing, natural, non-fermented drink and obtained the patent rights
for the process. This novel drink could be stored in sealed bottles at
room temperature for more than six months.
In this process they have been able to arrest the fermentation soon
after tapping, and this helps the processing of the sap to make the