• Toddy is formed as a result of fermentation of sugar sap by wild yeasts and bacteria, which come into contact with the sap.
• This is an uncontrolled natural fermentation by number of different strains of yeast and bacteria.
• The alcohol content in fully fermented toddy is around 5 %. But fermentation of palmyrah sap using pure yeast cultures gives about 7.8% alcohol content under laboratory conditions.
• The major sugar present in partly fermented toddy is sucrose, glucose and fructose but these all are gradually converted to ethyl alcohol during fermentation

Nutrition Info (Per 100ml )