1. The document discusses the current status and value-added products from the Palmyra palm, which grows widely in parts of India. 2. It outlines the nutritional value and uses of various parts of the palm like the thavan, tuber, nungu, fruit, and neera. Major processed products include palm jaggery, candy, and honey. 3. The document concludes that while the palm is economically important, more research is needed on post-harvest techniques to preserve seasonal produce and generate employment, and that mechanization would reduce drudgery in tapping and fiber extraction.

1. CURRENT STATUS OF VALUE ADDED FOOD PRODUCTS
FORM PALMYRAH PALM (Borassus flabellifer L)
Er. P.C.Vengaiah
Scientist(Food Science &Technology)
Andhra Pradesh Horticultural University
Horticultural Research Station
Pandirimamidi-533288
Andhra Pradesh

2. • 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 and toddy obtained by
tapping the inflorescences are consumed as such or
converted in to edible preparations.
INTRODUCTION

3. •Roots of the palm are recognized to have medicinal properties.
• Manufacture of jaggery, candy and extraction of fiber are some of
the agro industries which have a direct bearing on the prosperity of
the rural populations.
• Due to the multifold benefits, the palm is regarded as KALPA
VRIKSHA in the mythology

4. 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

5. POTENTIALITIES OF PALMYRA PALM
Palmyra palm is broadly exploited for two purposes
NON – EDIBLE PURPOSE
1. Timber needs
2. Fiber needs
3. Fuel needs
EDIBLE PURPOSE
1. For direct consumption
2. For making value addtion
Different parts of plant are used for different needs

6. 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

7. 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.
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
Nutritive Value /100g weight of tuber

8. 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.
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
Nutritive Value /100g weight of Nungu

9. 4.FRUIT:Fruit gives sweet
aroma with fleshy mesocarp.
Fruit is roasted and consumed
or mixed with flour and baked
in to flakes.
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
Nutritive Value /100g weight of Fruit

10. 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.
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
Nutritive Value /100cc of Neera

11. MAJOUR PTOCESSED PRODUCTS OF PALMYRA PALM
1. PALM JAGGERY: It is also called as palm gur. Jaggery is made by
boiling 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

12. 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.

13. 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

14. OTHER VALUE ADDED PRODUCTS IN PALMYRA
1. FROM TUBER:
A. Dehydrated palmyrah tuber
B. Palmyra Tuber Flour and rava
A. Palmyra Tuber laddu
B. Palmyra Soya Laddu
C. Palmyra Tuber Kesari
D. Palmyra Tuber Payasam
E. Palmyra Tuber Idli
F. Palmyra Tuber Upma
G. PalmyraTuber Pakora
H. Palmyra Tuber Porridge
2. FROM THAVAN :
A. Thavan Peda
B. Thavan Halva
Shankarlingam et.al 1999

15. 3. FROM FRUIT:
A. Squash
B. RTS Juice
C. Leather
4. FROM NUNGU:
A. Nungu Candy
B. Nungu Peda
C. Numgu Sharbat
D. Nungu Kheer
5. FROM NEERA:
A. Neera Khova
B. Neera Pongal
C. Neera Payasam
Shankarlingam et.al 1999

16. CONCLUSION :
1. 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.