Palm wine

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For other uses, see Palm wine (disambiguation).

Bottles and a glass of palm wine

Palm wine is an alcoholic beverage created from the sap of various species of palm tree such as
the palmyra, date palms, and coconut palms.[1][2] It is known by various names in different regions and
is common in various parts of Asia, Africa the Caribbean and South America.
Palm wine production by small holders and individual farmers may promote conservation as palm
trees become a source of regular household income that may economically be worth more than the
value of timber sold.[3]
Palm wine is known as matango, mbuh, tumbu liquor, white
stuff in Cameroon; emu, nkwu, oguro in Nigeria; poyo in Sierra Leone, nsamba in the Democratic
Republic of the Congo; "Manjenvo" in Cabinda Angola; nsafufuo in Ghana;[4] kallu (കള്ള്) in South
India; "Taadi" in North India ,Htan Yay
(ထထထထထထထ) in Myanmar; tuak in Indonesia and Malaysia; mnazi in the Mijikenda
language of Kenya; bahar (Kadazan-Dusun) and goribon (Rungus) in Sabah, Borneo; vino de coyol
in Central America; and tubâ in the Philippines and Mexico as well as in Borneo. In the
Philippines, tubâ and "Kallu" (கள் ளு ) in Tamil and Malayalam refers both to the freshly harvested,
sweetish cloudy-white sap and the one with the red lauan-tree tan bark colorant. In Leyte, the
red tubâ is aged with the tan bark for up to six months to two years, until it gets dark red and tapping
its glass container gives a sound that does not suddenly stop. This type of tubâ is
called bahal (for tubâ aged this way for up to six months) and bahalina (for tubâ aged thus for up to a
year or more). Toddy is also consumed in Sri Lanka and Myanmar, where in Sri Lanka it is known
as thal ra (වල් රා), kithul ra ගල් රා), or pol ra (ප ාල් රා) according to the plant used to make toddy.