Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction, and is also known as palm wine. Once fermented, Neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit. Neera requires neither mechanical crushing, as in the case of sugarcane, nor leaching, like beet-root; it is obtained by slicing the spathes of the coconut, sago, and Palmyra (Borassus flabellifer L.) palm, and scraping the tendermost part, just below the crown. Composition Neera is rich in carbohydrates, mildly alcoholic, mostly sucrose, and has a nearly neutral pH. It has a specific gravity ranging from 1.058 to 1.077. The chemical percentage composition of neera varies, depending on such factors as place, type of palm, mode and season of collection. Typical values are: Fermentation Neera is highly susceptible to natural fermentation at ambient temperature within a few hours of extraction from the palm source. Once fermented, it transforms into toddy with 4% alcohol. Using several technologies developed by various research institutes, neera is processed and preserved in its natural form to retain the vitamins, sugar, and other nutrients beneficial for health. To extend the shelf life of neera, heat preservation techniques such as pasteurization are used. A team of experts from SCMS Institute of BioSciences and Biotechnology, Cochin, India have successfully developed filtration and preservation techniques for neera and collaborated with Coconut Development Board to commercialize the drink among the public. A special filtration technique to enhance the shelf life of neera was developed by the National Chemical Laboratory in Pune, India. Technologies for the preservation and processing of neera were also developed by the Central Food Technological Research Institute in Mysore, India. By-products Palmgur (jaggery), palm sugar, coconut nectar and neera syrup are produced by heating fresh neera and concentrating it. Caramelization turns the heated neera from milky white to transparent brown. West Bengal and Orissa are the Indian states where most of the neera is converted into palmgur. Palmgur is also produced from neera in the states of Gujarat and Maharashtra. In India In Gujarat, Neera-producing societies have formed the Federation of Gujarat Neera