Name: Yashvardhan Shah Roll

No: c-20-56
FY-BBA-2020

CULTURAL HERITAGE OF GOA

Introduction
Feni is a traditional liquor distilled from the fermented juice of cashew apples.
The name "feni" is derived from the Sanskrit word phena which means froth. It
is due to the fact that bubbles form a light froth when the liquor is shaken in a
bottle or poured in a glass. Feni is a part of Goa food tradition from the last
400 years. Cashew Feni got the Geographical Indication (GI) certificate in
2009 (Coconut Feni is yet to receive G.I.) and in 2016, the Goan government
initiated the process of declaring it as a heritage drink. The aroma is indicative
of a carefully crafted Feni.

TYPES OF FENI
The two popular types of Feni Goa is known for are- Coconut Feni and Cashew
Feni. In terms of production, Coconut Feni is older than Cashew Feni.
Originally the locals made Feni with coconut which was available in abundance
in Goa. But later cashew tree was introduced to India by the Portuguese
colonists which became the new source of this liquor.

COCONUT FENI
Coconut Feni is made from the flowers of the palm tree. The juice is first collected from
the flowers in a process called ‘toddy tapping’. The tapper is called the ‘rendier’. This
process to collect the toddy has been practiced not just in Goa, but the entire south-
east Asia for centuries.

• An earthen pot called ‘damonem’ or ‘zamono’ is placed at the base of the coconut
leaves. Toddy gathers here after tapping with a stick. This toddy is collected twice
every day, in the morning and evening.
• It then flows into a second container called ‘dudhinem’ after flowing down the tree.
Finally, it is poured into a clay pot.
• It is kept in another pot called ‘jhallo’ or ‘monn’ for 3 days for fermentation.
• The Feni is prepared in a distillery called ‘soreachi bhatti’.
• Coconut Feni is distilled twice. The first product, which has 15% alcohol content, is

known as ‘mollop’. It is then mixed with toddy in 4:1 ratio and distilled again.

Figure 1:AVAR
 CASHEW FENI
Also called ‘kaju feni’, kaju being the local name for
cashew, this is made from ripe cashew apples.
However interestingly, only those apples are
selected that have fallen to the ground. They are
not picked from the trees. They are then de-seeded
and kept in a place for stomping, which is called
‘colmbi’. Stomping brings out the juice. This has
been the traditional processes followed for a long
time.

Increasingly, a pingre cage is now used for the stomping.

• The pulp is patted by hand into small mounds and a weight is kept on the top. This
brings out the juice (neero), which can be consumed.
• Traditionally, the juice has been transferred into a large pot and buried into the
ground for three days for fermentation. But now, plastic drums are being used for

storing instead of pots. Many however still use the pot.

• It is then boiled in an earthen pot. Copper pots are increasingly replacing these
earthen pots used for boiling. They are called ‘bhanns’.
• Cold water is poured continuously or a coil is immersed in the cold water for
condensing the distillate. The distilling process is called ‘bhatti’.
• No nutrients or artificial yeast is added for speeding up the process.
• Cashew Feni is distilled thrice. The first distillate, called ‘urrack’ has 15% alcohol
content. It is then mixed with neero and distilled again to obtain ‘cajulo’. Finally,

cajulo is distilled again with urrack to obtain Feni.

HOW FENI IS CONSUMED

The natural way to drink Feni is from coconut shells. There are shops on the
beaches that will serve you the drink in this way. You can have it with seafood. Many
even add a slice of lemon or sprinkle some salt on their drink. Others drop a slit of
green chilli.
BENEFITS OF FENI
Many believe there are health benefits of drinking Feni. It can combat flu, cough, and
the common cold. Some Goans believe Feni is more effective than cough syrups in
clearing up the respiratory system provided taken in small quantities .

HOW TO PRESERVE FENI

The government should create their distribution channel for Feni that is produced in the old
ways and give it a certificate of authenticity wherein the Feni that has been produced is
done so in a traditional way. Many Villages should also set up their small brewery where it
can create employment for people and also tourist can visit these places to see how Feni is
being made traditionally. This would allow us to preserve the traditional way of making Feni
and also create employment and increase the revenue of the state.

REFRENCES
https://www.thegoavilla.com/goa/info/feni.html

https://timesofindia.indiatimes.com/life-style/food-news/the-interesting-story-behind-
goas-feni/photostory/67788429.cms