Coconut Research Institute Repository

Perera, L.

Chloroplast DNA variation of coconut is opposite to its nuclear DNA variation

Samarajeewa, A.D.

Fernando, M.T.N.

Samarajeewa, S.R.

An investigation of povery reduction strategies for coconut-based rural communities in Sri Lanka

Potential for small ruminant production under coconut

Peiris, T.S.G.

Pramudita, W.

Abenayake, R.

Reduction of experimental error in coconut trials

Ranasinghe, C.S.

Fernando, W.P.K.K.

TODDY: AUTHENTIC OR ADULTERATED 
HOW DO WE KNOW ? 
The coconut sap, an exaudate 
obtained by 'tapping' the unopened 
inflorescence of the coconut palm, is 
the major raw material used in the 
manufacture of alcoholic beverages in 
Sri Lanka. The sap is a brownish clear 
liquid, containing 14 to 18 percent 
(w/v) sugars mostly in the form of 
sucrose. The coconut sap oozing out 
of the treated inflorescence is 
traditionally collected in earthenware 
pots and allowed to ferment in open 
pots for varying lengths of time. 
During this period, microorganisms 
from the atmosphere contaminate, 
multiply in the sugary liquid, and finally 
transform the raw material into various 
products, mainly alcohol. The 
resulting solution containing about 7 
percent (v/v) ethyl alcohol is either 
consumed directly as toddy or distilled 
to obtain the spirit, arrack. 
The State Distilleries Corporation at 
Seeduwa usually obtains toddy from 
contractors in the Chifaw area and 
they are paid on the content of pure 
toddy. There have been several 
complaints with respect to adulterated 
toddy received from contractors and 
there is a rumor that boiled rice water 
is being added in preparing such 
toddy. Therefore, the problem of 
adulterated toddy has to be solved and 
necessary steps have to be taken to 
prevent such sub-standard toddy 
entering the market. Boiled rice water 
contains a considerable amount of 
starch and there is an well-accepted 
simple biochemical assay that can be 
used to test toddy samples for the 
C S Ranasinghe and W P K K Fernando 
Coconut Research Institute 
Lunuwila, Sri Lanka 
presence of starch (even in minute 
quantities). 
Detect ion of s ta rch in t o d d y : 
(a) Boil 1.0 ml of partly fermented 
toddy sample, with sediments. 
(b) Cool the sample and add 1.0 ml of 
an aqueous solution containing 
0.2% Iodine and 0.4% Potassium 
Iodide (l 2/KI reagent). 
(c) Compare the colour development 
using analytical grade starch as 
the control. 
Any adulterated toddy sample usually 
gives a deep blue colour with l 2/KI 
solution, which is detectable in the 
spectrophotometer. Therefore, a 
sample of genuine toddy can be easily 
identified from an adulterated toddy 
sample by the intensity of blue colour 
developed after b/KI test. 
Some of the suspicious toddy samples 
were collected from Marawila and 
Mahawewa area, and analysed for 
starch using the above assay. Most of 
the toddy samples gave a light blue 
colour. Samples that were collected 
from a new inflorescence gave a 
yellowish gray colour. These results 
clearly indicated that these were pure 
toddy samples. 
Starch is not a component of toddy. 
But l 2/KI reagent may give a light blue 
colour with toddy samples due to the 
increasing microbial population 
22 
present in the sample. The quality of* 
fermented sap can vary depending on 
the microorganisms active in the pot 
and the climatic factors. Further, the 
microorganisms have the potential of 
producing many chemical compounds 
in addition to Ethanol. Therefore, 
there is a tendency of giving various 
colours such as reddish purple and 
light blue with the presence of 
amylopectins and amyloses, 
respectively. Light blue colour of the 
above toddy samples was solely due 
to the presence of microorganisms 
introduced from the environment. The 
samples were further tested 
microscopically to confirm the results. 
Following addition of i 2/KI reagent, the 
above toddy (genuine) samples were 
diluted, mounted on a microscopic 
slide and photographed using a light 
microscope with a camera attachment. 
It was observed that yeast cells were 
present in the solution and their walls 
were stained blue due to the presence 
of cell wall polysaccharides. Hence it 
can be concluded that an adulterated 
toddy sample gives a deep blue colour 
with b/KI reagent due to the presence 
of starch and it is detectable in the 
spectrophotometer whilst a genuine 
toddy sample gives a light blue or gray 
colour due to the presence of micro­
organisms (wild yeast). 
LEAF ROT DISEASE IN SOUTHERN PROVICE 
Leaf rot disease was reported in 
Wel igama, Kaburugamuwa, Sulthanagoda 
and Hambantota areas. The Coconut 
Research Institute has implemented 
several control programmes in 
collaboration with the Coconut Cultivation 
Board. 
Etiology of Damage 
Several fungi have been isolated from 
diseased lesions f rom the spindle. Most 
common of them isolated from the yellow 
spots are Gleosporium sp., Exserohilum 
sp., Gliocladium sp., Rhizoctonia sp., 
Chalaropsis sp., Pestalotiopsis sp., 
Chalaropsis sp., and Fusarium sp., 
Several fungal species and their fast 
spreading habits during rainy season 
cause severe damage to coconut 
plantations. The diseased palms show 
symptoms of reduction of photosynthetic 
area of tender leaves, reduction in root 
numbers and causes reduction in nut 
production. 
Disease Management 
Remove the affected fronds and tender 
leaves. Also apply balanced fertilizer and 
improve the drainage condit ions, which 
will help to improve the vigor of plants. 
Drenching of Fungicides 
Drench one of the fungicides as per 
recommendation. 
1. Drench 1 liter of 1 % copper fungicide 
solution 
2. Tr idemorph (Calixin) solution (10 ml/l) 
3. Tebuconazol (Folicur) (4 ml/l) 
23 


Toddy. authentic or adulterated - how do we know?

Jayasinghe, J.A.S.S.C.

Weerakoon, S.R.

Weerakoon, L.K.

Studies on cryopreservation of mature zygotic embryos of coconut (Cocos nucifera L.)

National Science Foundation of Sri Lanka

Not a member yet

Chloroplast DNA variation of coconut is opposite to its nuclear DNA variation

An investigation of povery reduction strategies for coconut-based rural communities in Sri Lanka

Potential for small ruminant production under coconut

Reduction of experimental error in coconut trials

Toddy. authentic or adulterated - how do we know?

Studies on cryopreservation of mature zygotic embryos of coconut (Cocos nucifera L.)

Field establishment of tissue-cultured coconut plants

Status of coconut mite, Aceria guerreronis in Sri Lanka

Sri Lanka brown dwarf coconut: A potential coconut variety for future breeding

Factors influencing the productivity of coconut estates

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