Cukier palmowy
 | Ten artykuł od 2017-03 wymaga zweryfikowania podanych informacji. |
Cukier palmowy - rodzaj cukru produkowany z soku pozyskiwanego z kwiatów lub pnia palmy daktylowej, kokosowej, winodani lub wielu innych gatunków palm. Produkcja polega na odparowaniu zagotowanego soku palmowego[1].
Przypisy
- ↑ Arifin Dwi Saputro, Davy Van de Walle, Koen Dewettinck, Palm Sap Sugar: A Review, „Sugar Tech”, 21 (6), 2019, s. 862–867, DOI: 10.1007/s12355-019-00743-8, ISSN 0974-0740 [dostęp 2022-05-11] (ang.).
Media użyte na tej stronie
Autor: Badagnani, Licencja: CC BY 3.0
Three cakes of commercially produced palm sugar, in a decorative seashell shape. Photo taken in Kent, Ohio with a Panasonic Lumix digital camera (model DMC-LS75). Palm sugar purchased in a Cleveland, Ohio Vietnamese grocery store. Palm sugar produced in Thailand, and distributed by Gusto Food, Inc. of Maspeth, New York.
Autor: Srinivasa Krishna from Visakhapatnam, INDIA, Licencja: CC BY 2.0
A young Toddy-picker is climbing a palm tree to collect 'Neeraa' (A kind of alcohol). He is 12 years old. He will register his name in the society at the eligible age of 18. In the meanwhile, he is being trained by his father to develop his skills.
Government allots 25 palm trees to each Toddy-picker after registration, his father said. They collect 5 pots of Neeraa every day from "pothu thaadi" (Male Palm) and 10 pots of Neeraa from "naaga thaadi" (Female Palm). Each Toddy-picker earns about Rs.100 to Rs.200 every day. It depends on their luck on a particular day rather than the quantity of their collection.
"In our family, Luck will not favour those, who wish to do some other job" - Thus it was told by his father. He was ready to change his opinion if I show him some instance. He and his family members perhaps know it better.
Education alone can change their opinion or life, at least, their way of thought.