 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.