Toddy tapping of coconut tree. Coconut tree (Cocos nucifera) is a member of the Arecaceae family, especially involve in palm tree family. It is the only known living species of the genus Cocos. The term is derived from the 16th centuary Portuguese. The spanish word Coco means hard or skull and this is given to the coconut due to the presence of 3 indentations on coconut shell that resemble facial features. Coconuts are used in food and cosmetics. The inner flesh of the mature seed (where coconut milk is extracted) forms a regular parts of diet of many people in the tropic and subtropic areas. The endosperm of coconut contain coconut water. Mature coconuts are used for oil making as well as used in many dishes. The entire coconut tree and its parts(husk, leaves, shell etc..) is very useful to us. Coconut tree also has a religious and cultural significance in India. The name coconut derives from seafarers during the 16th and 17th centuary. Coconut is a large palm, growing upto 30m(98ft) tall. Coconut palm produce their first fruit in 6 to 10 years and will take 15 to 20 years to reach peak or maximum production. Kerala is one of the state to cultivate coconut in large density. The Sanskrit name of coconut tree that is Kalpa Vriksha indicates that "the tree which provides all the necessities of life". Coconut sap, that extracted from cut inflorescence stalks is sweet when fresh and can be drunk. The sap derived from incising the flower clusters of coconut can be drunkas Neera, that is also known as toddy. When the sap content undergo fermentation it will convert into palm wine. Palm wine is distilled to produce arrack ( a distilled alcoholic drink). The alcoholic version of sap derived from incising clustur of flowers is known as toddy in Kerala. Toddy, the liquid is often collected into pots. Toddy is usually drunk after fermentation which require a day or so and as its sourness and acidicness increases, it is considered as tastier. Toddy in kerala is sold under license issued by the exise department. Toddy tapping (coconut). For making toddy from coconut trees, palm trees are carefully selected and the toddy tapper uses a coir rope tied with coconut husks at a 2ft interval which makes for a ladder. Then the unopened buds of the palm flower are cut and open and with 95% left remaining on the tree. Then the bud is made to swell but to beat it and pounding it with a hammer. Then pots made up of clay are attached to catch the sap. As a result some milky liquid being collected in that pots which are then taken down and segregated. Then the collected liquid undergo fermentation process and it undergo alcoholic forms. It is then sold in glass bottles to licensed toddy shops. Toddy has an alcoholic content of about 8.1% and is considered as natural alcohol. And a health drink in kerala.

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