DOCSLIB.ORG

Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content Food Science and Technology 6(1): 20-27, 2018 http://www.hrpub.org DOI: 10.13189/fst.2018.060103 Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content Gowri Ramanah*, Samantha Wimalasena, Vajira Senadipathi, Eranthi Seniviratne, Kulali Suntharalingam Government Analyst’s Department, Sri Lanka Copyright©2018 by authors, all rights reserved. Authors agree that this article remains permanently open access under the terms of the Creative Commons Attribution License 4.0 International License Abstract Coconut toddy (palm wine) is an unopened inflorescence of the coconut palm, is the major effervescence beverage tapped from young inflorescence raw material used in the manufacture of alcoholic of coconut tree (Cocos nucifera). The sap contains various beverages in Sri Lanka. The sap is a brownish clear liquid, nutrients, and it undergoes natural fermentative changes containing 14 to18 percent (w/v) sugars mostly in the form when it is stored. Toddy is a traditional alcoholic drink in of sucrose. [1] Sri Lanka. In Sri Lanka artificial fermented liquor is made Toddy is a sweetish, milky white, vigorously out from the fermentation of sugar solution. There have effervescent alcoholic beverage consumed as mildly been several complaints with respect to adulteration of alcoholic beverage similar to beer which is collected from toddy by artificial fermented liquor. Ash values are used to palm tree. [2] find out quality, authenticity and purity of substances and During ancient period, people drank palm wine in early these values are important quantitative standards. Hence morning in empty stomach before breakfast for health this study mainly focused on identifying authenticity of benefits.[2] It is made from the fermented sap of tropical toddy using the sulfated ash content. Genuine toddy plants of palmate family, such as the coconut palm (Cocos samples were collected from different areas and artificial nucifera), oil palm (Elaeis guineesis), date palm, nipa palm, fermented liquor samples were made in the laboratory kithul palm and raffia palm (Raphia hookeri).[2] using sugar solution (16%) and inoculum of genuine toddy The coconut sap oozing out of the treated inflorescence samples. Different ratios of genuine toddy and artificial is traditionally collected in earthenware pots and allowed to fermented liquor mixtures were prepared. Sulfated ash ferment in open pots for varying lengths of time. During content of genuine toddy samples, artificial fermented this period, microorganisms from the atmosphere liquor samples and different ratios of genuine and artificial contaminate, multiply in the sugary liquid, and finally fermented liquor were determined by using muffle furnace. transform the raw material into various products, mainly Linear regression was obtained with sulfated ash content vs alcohol. The resulting solution containing about 7 percent different ratios of genuine toddy samples. Sulfated ash (v/v) ethyl alcohol is either consumed directly as toddy or content of genuine toddy varied from 0.44 to 0.54 distilled to obtain the sprit, arrack. [1] gram/100ml. Distilleries in Sri Lanka usually obtain toddy from contractors in Sri Lanka and they are paid on the content of Keywords Genuine Toddy, Artificial Toddy, Sulfated pure toddy. There have been several complaints with Ash, Fermentation respect to adulterated toddy which is artificially made fermented liquor prepared from sugar solution to the natural toddy. Therefore, the problem of adulterated toddy has to be 1. Introduction solved and necessary steps have to be taken to prevent such substandard toddy entering the market. There have been Coconut Palm (Cocos nucifera) is an important member many research studies about toddy, but none of these of the monocotyledons. This tree mainly grows in tropical studies focused on adulteration of artificial fermented coastal areas in Sri Lanka. Coconut is one of the major liquor prepared from sugar solution. plantation crops in Sri Lanka which accounts for Many researchers have studied the chemical or approximately 12% of all agricultural produce in Sri Lanka. microbiological compounds of fresh inflorescence coconut The coconut sap, an exudate obtained by “tapping” the sap (FICS) and natural fermented coconut inflorescence Food Science and Technology 6(1): 20-27, 2018 21 sap (NCIS). The chemical composition of the volatiles 2. Material and Methods from FICS and NCIS which were fermented for 24 h at 30 ± 20C; 21 compounds making up more than 98 % of the 2.1. Samples volatiles in FCIS, and 12 compounds representing more This Study involved 90 toddy samples in which than 95 % of the volatiles in NCIS, were characterized[3]. fermentation was arrested by adding salicylic acid, The distribution of microorganisms and changes of received from excise department for quality control physical and chemical contents during the natural purpose and courts for legal action. fermentation of coconut inflorescence sap and 166 isolates Further artificially fermented liquor and 05 mixtures of of yeasts and 39 isolates of bacteria were identified, while artificial and natural toddy were prepared in the laboratory. 17 species of yeasts belonging to eight genera were 3 samples of genuine toddy directly collected from recorded [7]. The Chemical composition changes of the tapper in 2014 denoted G1* post-harvest coconut inflorescence sap (PCIS) during 4 samples of genuine toddy directly collected from natural fermentation. Ethanol content increased the tapper in 2015 denoted G2* significantly from 1 to 5 days of fermentation and achieved 74 samples of market toddy received from excise maximum on the seventh day, but decreased later. After department in 2015 denoted MMT five days total acidity rose sharply and amino acid contents 8 Samples of toddy received from Courts denoted decreased [3]. In “Toddy Authentic or adulterated - How CL do we Know?” it is explained, as how to identify the starch Artificial Toddy denoted A* which is not a component of toddy. The samples were 5 Mixtures of toddy and artificial toddy denoted tested with iodine (I2)/ potassium iodide (KI) reagent and M* the colour development was compared using analytical grade starch as the control. The microorganisms have the 2.2. Method of Preparation of Artificial Fermented potential of producing many chemical compounds in Liquor (Artificial Toddy) addition of ethanol. Therefore, there is tendency of giving 2.2.a. Preparations of 16% Sugar Solution various colours such as reddish purple and light blue with the presence of amylopectin and amylose, respectively. 160 g of sugar was dissolved in 1 l tap water in ambient Light blue colour of the toddy sample was solely due to the temperature. presence of the microorganisms introduced from the 2.2.b. Inoculum environment. The samples were tested microscopically to 750 ml of Suspended toddy i.e. toddy found in the confirm the results. It can be concluded that an adulterated bottom part of tappers pot was collected with the help of toddy sample gives a deep blue colour with I2/KI reagent excise department. due to the presence of starch [1]. However there have been no reports about the adulterated toddy due to presence of 2.2.c. NPK as Nutrient sugar. 0.5 g of KH2PO4, 0.5 g of NH4CO3 We studied chemical parameters such as alcohol content, acidity, total solids, sulfated ash, brix value; conductivity 2.2.d. Anti-bacterial Agent and original extract in 4 fresh coconut sap samples which 0.5 g of Na2S2O5 were allowed to spontaneous fermentation and their 2.2.e. Preparation of Artificial Fermented Liquor fermentation were arrested in different time interval. While (Artificial Toddy). sulfated ash content remains constant, rest of the chemical parameters were changed with the time during the 70 ml of toddy inoculum, NPK nutrients and fermentation processes. Results of sulfated ash content Antibacterial agent were added to the 16 % 1000ml Sugar showed in Appendix 2 solution in 2.5 l conical flask. Flask was plugged with Hence this study mainly focused on identifying cotton wool and left for fermentation. At the eighth day authenticity of toddy using the sulfated ash content. Ash maximum alcohol content was obtained. On that day values are used to find out quality, authenticity and purity different mixtures of natural and artificial toddy were prepared as shown in table 1. of substances and these values are important quantitative standards. It provides a measure of the total amount of Table 1. Mixture % of natural and artificial toddy minerals within a food. Sulfuric acid is added prior to Sample no Toddy % (G) Artificial toddy % (A) heating to facilitate the destruction of organic matter and to M1 100 - fix certain metals as their sulfate salts to prevent M2 75 25 volatilization. When sulfuric acid is used, the resulting M3 50 50 material is known as sulfated ash. M4 25 75 M5 - 100 22 Authenticity Testing of Coconut Toddy Samples (Palm Wine) Using Sulfated Ash Content 2.3. Sulfated Ash chromatogram were obtained. Gas chromatograms showed in Appendix 3 Ten (10) ml of samples were pipetted out in a silica dish, Five (5) drops of con H2SO4 were added to the samples and kept for drying on a water bath and heated until they were carbonized by the burner. They were placed in a muffle 3. Results and Discussion 0 0 furnace at 500 C± 25 C. Three (3) drops of con H2SO4 was LOD 0.015 g/ml, LOQ 0.023 g/ml, RSD 9.6% added to the samples again and after drying, they were placed in the muffle furnace. Ash weight was determined. Table 2. Mean Sulfated ash content of the Genuine/artificial toddy * This process was carried out three times for each Description % w/v sample. Sulfated ash content unfermented sap6 0.48 0.47±0.02 (n=3) Mean of Sulfated ash content of G toddy 2014 2.4. Determination of Limit of Detection (LOD) and 1 (0.46-0.50) 0.50±0.01(n=12) Limit of Quantitation (LOQ) Mean of sulfated ash content of G toddy 2015 2 (0.48-0.52) 0.13±0.04(n=3) LOD and LOQ were determined based on the standard Mean of sulfated ash content of artificial toddy A deviation of the blank.
Load more

Recommended publications
  • COCONUT Post-Harvest Operations
    COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ......................................................................................................
    [Show full text]
  • Batavia Arrack Van Oosten Batavia Arrack Van Oosten
    Batavia Arrack van Oosten Batavia Arrack van Oosten An Indonesian spirit essential to colonial-era Punch. An Indonesian spirit essential to colonial-era Punch. Made from fresh sugar-cane juice and fermented Made from fresh sugar-cane juice and fermented red rice, resulting in a spirit that combines a smoky red rice, resulting in a spirit that combines a smoky fruitiness with a vegetal funk. fruitiness with a vegetal funk. v Unique flavor profile soaks up tea, lemon and v Unique flavor profile soaks up tea, lemon and sugar in the traditional Punch bowl sugar in the traditional Punch bowl v Bottled at elevated proof without aging v Bottled at elevated proof without aging v Adds depth to cocktails; try as the base of a v Adds depth to cocktails; try as the base of a long drink with ginger beer or tonic long drink with ginger beer or tonic Raffles Cocktail Raffles Cocktail Build in a collins glass Build in a collins glass filled with ice: filled with ice: 1.5 oz Batavia Arrack 1.5 oz Batavia Arrack van Oosten van Oosten 3 oz ginger ale 3 oz ginger ale 0.75 oz lime juice 0.75 oz lime juice More at alpenz.com More at alpenz.com Batavia Arrack van Oosten Batavia Arrack van Oosten An Indonesian spirit essential to colonial-era Punch. An Indonesian spirit essential to colonial-era Punch. Made from fresh sugar-cane juice and fermented Made from fresh sugar-cane juice and fermented red rice, resulting in a spirit that combines a smoky red rice, resulting in a spirit that combines a smoky fruitiness with a vegetal funk.
    [Show full text]
  • Coconut/Cashew Feni
    5 COCONUT/CASHEW FENI PRODUCT CODE : N. A. QUALITY AND STANDARDS : The unit may produce the products as per the following B.I.S. Specifications:— 1. Country Spirit (Distilled) IS 5287:1978 2. Methods of Sampling for Alcoholic Drinks IS 3753:1967 3. Methods of test for alcoholic drinks IS 3752:1967 PRODUCTION CAPACITY : Cashew/Coconut Feni 65000 bottles @Rs.130 per bottle Value : Rs. 84.50 MONTH AND YEAR : March, 2003 OF PREPARATION PREPARED BY : Small Industries Service Institute, 65/1 GST Road, Guindy, Chennai -600 032. Phone Nos: 2341011-13 Fax: 2341014 E-mail: [email protected] INTRODUCTION manufacturing ‘Cashew Feni’ and ‘Cashew Arrack’ can be encouraged. Cashew Feni unlike Indian Made Since, this is a seasonal product, Foreign Liquor (IMFL) viz.; Brandy, coconut taddy can also be distilled in the Whisky, Rum, Gin etc, is not made by unit during off season to manufacture blending of spirits but is distilled coconut feni and coconut arrack. exclusively from the pure fermented juice of cashew apples, without addition MARKET POTENTIAL of any extraneous matter. Similarly, coconut feni is a product distilled from Cashew apple is a valuable source of pure coconut taddy. sugar, vitamins and minerals. It is It is estimated that about 22 lakhs observed that the Vitamin-C content in tonnes of cashew apple fruits are Cashew apple is five times more than available in the country. Most of the that in citrus fruits. The cashew feni has fruits are at present wasted and proved to be a foreign exchange earner practically not utilised by the industry in in Goa.
    [Show full text]
  • Arrack, Arak, Raki, Arkhi. This
    Oft-overlooked and very much misunderstood, arrack has played a key role in drinks history, say Anistatia Miller and Jared Brown arrack rrack, arak, raki, arkhi. This claim to the island in 1619. (The city was should be confusing. These are not renamed Djakarta following the Japanese A all the same spirit, and people have occupation in 1942). been getting them mixed up for as long Batavia arrack was immensely popular as international travel has brought them in early 18th century London. Considered to the attention of international travellers. superior to Caribbean rum, it was a higher- Arak and raki are Middle Eastern, grape- priced option for tavern-goers ordering based spirits that are flavoured with anise. punch. Punch came from India, brought Arkhi, from Mongolia, is distilled from to Britain, in the late 1500s, by sailors who koumis, fermented mare’s milk that is were enamoured of its remarkable flavour. frequently described as one of the least- Punch’s original base spirit was arrack. pleasant beverages ever consumed for A 1737 illustration of a satirically pleasure. And arrack was once a Hindi proposed monument to notorious Covent umbrella-term for all distilled spirits: Garden coffee house owner Tom King one intrepid explorer wrote, in 1825, featured casks of arrack and brandy, but ‘The natives call our gin, English arrack.’ no gin. Arrack was the drink of those who But arrack is not all spirits. It is one could afford better than the basics. very pleasant – and almost completely forgotten – liquor produced in India, CEYLON ARRACK Sri Lanka, Java, and the Philippines.
    [Show full text]
  • Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo
    [Downloaded free from http://www.conservationandsociety.org on Friday, January 10, 2014, IP: 129.79.203.216] || Click here to download free Android application for this journal Conservation and Society 11(3): 199-217, 2013 Article Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo Michael Riddell Bioclimate, Research and Development, Edinburgh, UK Research undertaken at: Oxford University Centre for the Environment, Oxford, UK E-mail: [email protected] Abstract Researchers often attempt to understand the social impacts of conservation interventions in isolation of broader socioeconomic, political and institutional change. However it is important to understand the variety of forces structuring livelihood impacts, and to identify how different social groups respond and adapt to changes. This article uses a case study from northern Republic of Congo, where rural livelihoods are shaped by a combination of conservation and commercial forestry activities, to understand the differential livelihood impacts of these activities on the two principal social groups, the Aka hunter-gatherers and Kaka and Bondongo farmer-fi shers. The study results indicate that livelihood change is most striking in conservation-forestry villages compared to control villages, and this change is most evident among the Aka. Although commercial forestry is the principal driver of livelihood change, the enforcement of conservation regulations reduces households’ access to natural capital and alters social relations. In this context the impacts of conservation were exacerbated due to the dramatic transformation of the livelihood space into which people were either economically displaced or chose to move to. Conservation interventions in similar contexts should involve people in the project design and initiate context-specifi c livelihood assessment and monitoring prior to and during the intervention.
    [Show full text]
  • Traditional Dietary Culture of Southeast Asia
    Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved.
    [Show full text]
  • Bar-Tender's Guide Or How to Mix Drinks
    JERRY THOMAS' BAR-TENDERS GUIDE НOW TO MIX DRINKS NEW YORK. DIС AND FITZGERALD, PUBLISHERS. THE BAR-TENDERS GUIDE; OR, HOW TO MIX ALL KINDS OF PLAIN AND FANCY DRINKS, CONTAINING CLEAR AND RELIABLE DIRECTIONS FOB MIXING ALL THE BEVERAGES USED IN THE UNITED STATES, TOGETHER WITH THE MOST POPULAR BRITISH, FRENCH, GERMAN, ITALIAN, EUSSIAN, AND SPANISH RECIPES ; EMBRACING PUNCHES, JULEPS, COBBLERS, ETC., ETC., IN ENDLESS VARIETY. BY JERRY THOMAS, Formerly Principal Bar-Tender at the Metropolitan Hotel, New York, and the Planters' House, 81. Louis. NEW YORK: DICK & FITZGERALD, PUBLISHERS, No. 18 ANN STREET. Entered according to Act of Congress, in the year 1862, by DICK & FITZGERALD, In the Clerk's Office of the District Court of the United States, for the Southern District of New York. - Entered according to Act of Congress, in the year 1876, BY DICK & FITZGERALD, In the Office of the Librarian of Congress, at Washington, D. C. PREFACE. In all ages of the world, and in all countries, men have in­ dulged in "so­ cial drinks." They have al­ ways possess­ ed themselves of some popu­ lar beverage apart from water and those of the breakfast and tea table. Whether it is judicious that mankind should con­ tinue to indulge in such things, or whether it would be wiser to abstain from all enjoyments of that character, it is not our province to decide. We leave that question to the moral philosopher. We simply contend that a relish for "social drinks" is universal; that those drinks exist in greater variety in the United States than in any other country in the world; and that he, therefore, who proposes to impart to these drink not only the most palatable but the most wholesome characteristics of which they may be made susceptible, is a genuine public benefactor.
    [Show full text]
  • A Socio- Economic History of Alcohol in Southeastern Nigeria Since 1890
    CHAPTER ONE INTRODUCTION Background to the Study Alcohol has various socio-economic and cultural functions among the people of southeastern Nigeria. It is used in rituals, marriages, oath taking, festivals and entertainment. It is presented as a mark of respect and dignity. The basic alcoholic beverage produced and consumed in the area was palm -wine tapped from the oil palm tree or from the raffia- palm. Korieh notes that, from the fifteenth century contacts between the Europeans and peoples of eastern Nigeria especially during the Atlantic slave trade era, brought new varieties of alcoholic beverages primarily, gin and whisky.1 Thus, beginning from this period, gins especially schnapps from Holland became integrated in local culture of the peoples of Eastern Nigeria and even assumed ritual position.2 From the 1880s, alcohol became accepted as a medium of exchange for goods and services and a store of wealth.3 By the early twentieth century, alcohol played a major role in the Nigerian economy as one third of Nigeria‘s income was derived from import duties on liquor.4 Nevertheless, prior to the contact of the people of Southern Nigeria with the Europeans, alcohol was derived mainly from the oil palm and raffia palm trees which were numerous in the area. These palms were tapped and the sap collected and drunk at various occasions. From the era of the Trans- Atlantic slave trade, the import of gin, rum and whisky became prevalent.These were used in ex-change for slaves and to pay comey – a type of gratification to the chiefs. Even with the rise of legitimate trade in the 19th century alcoholic beverages of various sorts continued to play important roles in international trade.5 Centuries of importation of gin into the area led to the entrenchment of imported gin in the culture of the people.
    [Show full text]
  • Forests and Climate Following the Bali Roadmap
    Multiple Benefits of REDD at the Landscape Scale REDD+ as a Development Strategy G. Ken Creighton, Ph.D. Principal Advisor, Forests and Climate WWF International, Africa Region (CARPO) c/o WWF-Belgium Boulevard Emile Jacquemin 90 1000 Bruxelles, BELGIUM The Central African Republic Partners and Collaborators (it takes a village) • Government of the Central African Republic - Ministry of Forestry - Ministry of Environment - Provincial Government (Bayanga) • The BaAka and Bantu Peoples • Development Cooperation Agencies - USAID - Agence Francaise de Developpement - GtZ and KfW (German Cooperation) - DGIS (Netherlands) - Belgian Cooperation What is REDD-plus? As defined by the Central African Countries in their 2007 submission to the UNFCCC, REDD+ includes: • Deforestation • Forest Degradation • Conservation of forest carbon stocks • Sustainable management of forests • Enhancement of forest carbon sequestration What is a Landscape? • The Sangha Tri-national Landscape covers 45,200 km2 • The area of Vermont is 24,901 km2 • The Lobeke National Park in Cameroon (2,178 km2), the Dzanga-Ndoki NP (1,443 km2) in CAR, and the Nouabale- Ndoki NP (4,268 km2) in Congo, constitute the core protected area of the landscape. • Together these Protected Areas encompass 7895 km2 or less than 18% of the landscape Central African Landscapes (from USAID CARPE Information Tool) Premise By focusing on the “development opportunities” of REDD+ at a landscape level it may be possible to harness “global resources” to provide durable local benefits in addition to making measurable and sustainable contributions to “global” issues such as climate change and global warming. The Sangha Trinational Landscape as a “Mosaic” of Compatible Land Uses Why are we there? • Forests cover 95% of the landscape, and extend from semi deciduous forest in the north-west, to swamp forest in the south- east, with natural “clearings or “bais” both inside and outside of protected areas.
    [Show full text]
  • Albino 101 Cocktails List
    Albino 101 Cocktails List ARRACK COCKTAILS SHOOTERS Passion Drop DD Arrack, Passion Fruit, Lime Juice Shark Attack DCSL White label arrack, Sweet & sour mix, Grenadine Blue Whale DCSL White label arrack, Blue Curacao, Sweet & sour mix DD DD Arrack, Nescafe, Simple syrup Right Click DCSL White label arrack, Sweet & sour mix, Angostura Bitter BLEND OF STASSENS Jasmine Giger DCSL White label arrack, Chilled Jasmine Green Tea, chopped ginger, Bitter lemon Wake me DD Arrack, Chilled black tea, Peach Syrup, Passion fruit, grenadine Speed Up DCSL White label arrack, Chilled Peppermint tea, Basil leaves, Sprite Last Call Old Arrack, Chilled black tea, Orange Juice, Strawberry Syrup, Soda water Ice Tea Mojito DCSL White label arrack, Chilled lemon tea, Lemon slices, Mint, Soda Water Narikela T Narikela, White Rum, Black Tea, Sugar Syrup, Passion Fruit Juice Citron T White Rum, Cointreau, Lemon juice, Sugar syrup, Stassen Earl grey tea Scotch T Scotch whisky, Green tea, sugar syrup, Lemon juice BLEND OF DCSL Meedhoo Breeze DCSL White label arrack, Old arrack, Lime Juice, Mint, Soda Water Deep Dive Vodka, Old Arrack, Black Current Juice, Apple Juice Lankan Pride DCSL White label arrack, Midori, Lime Juice, Simple Syrup Adaaran Beauty Gin, DCSL White label arrack, Gooseberry, Lime Juice, Tonic DD Lover DD Arrack, Narikela, Pineapple Juice, Mango Juice, Grenadine Arrack Sour Old Arrack, Lime Wedges, Simple syrup, Soda water Arrack Punch DD Arrack, Chopped Cucumber and Orange, Mint Leaves, Soda Water After Swim DCSL White label arrack, Lime Wedges,
    [Show full text]
  • Father's Alcohol Incidence and Its Effects on Behavioral Health Of
    Father’s alcohol incidence and its effects on behavioral health of children: Evidence from Attappady, India A Research Paper presented by: Karthika Baby Sujatha (India) in partial fulfilment of the requirements for obtaining the degree of MASTER OF ARTS IN DEVELOPMENT STUDIES Major: Economics of Development (ECD) Specialization: Econometric Analysis of Development Policies Members of the Examining Committee: Dr. Arjun S. Bedi Dr. Robert Sparrow The Hague, The Netherlands December 2019 1 i Contents List of Tables iv List of Appendices iv List of Figures iv List of Acronyms v Abstract vi Relevance to Development Studies vi Acknowledgement vii 1 Introduction 1 2 Literature review 3 2.1. Alcohol Prevalence among tribal population 3 2.2 Effects of father‘s alcohol consumption on child behavioral health 5 3 Conceptual framework 9 4 Context of the study 12 4.1 Features of the tribal groups 12 4.2 Socio-cultural aspects of the tribes 12 4.3 Traditional to Modern system 13 5. Methods 16 5.1 Study Design and Procedure 16 5.1.1 Survey Details 16 5.1.2 Research Instrument 17 5.1.3 Pilot study 18 5.1.4 Alcohol measurement, pour size, Types of alcohol varieties 18 5.1.5 Data Gathering procedure 19 5.1.6 Study period 20 5.1.7 Challenges 21 5.1.8 Data processing 21 5.1.9 Test for reliability 21 5.2 Research Questions and Empirical framework 21 6 Data and Descriptive Analysis 25 6.1 Main outcome variables and their measurement 25 6.2 Sample characteristics for men, Attappady, India 2019 26 6.2.1 Incidence of alcohol consumption and determinants 27 6.2.2
    [Show full text]
  • Bringing It Back Bar: How to Use Batavia Arrack Page 1 of 5
    PUNCH | Bringing It Back Bar: How to Use Batavia Arrack Page 1 of 5 Bringing It Back Bar: How to Use Batavia Arrack Every bar sports marginal bottles that elude even the most seasoned drink-makers. That is, until someone dusts them off and uses them in a new way. In "Bringing It Back Bar," we shine a light on overlooked bottles and devise recipes to take them from back bar to front shelf. Up now: funky Batavia arrack. DECEMBER 21, 2015 story: PUNCH STAFF photo: VAN OOSTEN t’s not uncommon to find history repeating itself in the drink world: Ironic cocktails of old are I being dressed back up, punches have found a new place in the current cocktail revival and many of the world’s oldest and most storied spirits are making a comeback. Such is the case for Batavia arrack, a funky, molasses- and rice-based spirit that originated on the island of Java. Named after Java’s 17th-century, Dutch-colonized capital, Batavia arrack is among the oldest known distilled spirits, and one that pre-dates even rum (which would later supersede its predecessor in popularity and play a part in pushing Batavia to the back shelf). http://punchdrink.com/articles/bringing-it-back-bar-what-to-do-with-batavia-arrack-cocktai... 8/23/2016 PUNCH | Bringing It Back Bar: How to Use Batavia Arrack Page 2 of 5 Trade routes brought the spirit to the Western world, where Batavia arrack enjoyed a period of great popularity in the 18th and 19th centuries, establishing itself as an essential ingredient in punch—also a colonial import from the same region.
    [Show full text]