Bihar Agricultural University (BAU), Sabour, has secured a German patent for its pioneering method of preserving ‘neera’—fresh juice of the palmyrah palm—in powdered form, which can be stored for up to a year.
Mohd Wasim Siddiqui, a scientist in the department of food science and postharvest technology at BAU, is the mastermind behind this technique. He revealed that the patent, filed in Germany on 17 May 2024 after approval from the Patent Council of India, was granted on Tuesday.
Siddiqui explained the process: ‘The palm juice is homogenised with varying concentrations of carrier material to convert the fine droplets of ‘neera’ into dried powder. The homogeneous solution is then atomized, followed by rapid solvent evaporation in heated air, resulting in dried particles collected in a container. This powder can be stored for a year in an airtight container and retains sensory properties similar to fresh ‘neera’ when reconstituted with water.’
Bihar, rich in palmyrah palm trees, has the potential to outpace Tamil Nadu as the leading ‘neera’ producer in India. Siddiqui noted that ‘neera’ was a key ingredient in alcoholic beverages before the prohibition of liquor in Bihar, which hit farmers, especially toddy tappers, hard.
To mitigate these challenges, the state government has initiated ‘neera’-based industries to promote healthy consumption and provide employment to toddy tappers. Siddiqui highlighted that fresh ‘neera’ is difficult to preserve due to rapid fermentation, particularly in high temperatures. ‘Several preservation methods were tried in the past, but none succeeded. This new technology from BAU is a breakthrough for scientists involved in this mission,’ he said.
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