Patanir

Patanir is the primary product of palm. From the palm of the male and female inflorescence 'patanir' extract is derived from the sensitivity of taste. Patanir found with some acidity. Patanir is the off-flavor.

The following genetic factors, which vary depending on the yield of patanir. The quality of the patanir affect by rainfall while takes patanir.

• Soils and irrigation facilities
• Including, manure, tillage management practices,
• Location of the palm inflorescence
• At a very high level absorption of patanir
• The speed of the wind and aridity
• Performance tree climber

A palm takes three to five months to produce Patanir. Cut some leaves coverings should be removed in order to get the patanir. Cut up to 30 percent of palm leaf to yield patanir and patanir producing hormones may increase the period is found.Being dependent on palm blossoming season April-July period patanir takes 90-130 days. Patanir secretion begins to secrete less than in April, increasing in May-June, and slowed in July.Female palms are offer patanir 33-50 per cent more than male palms. Male palms in the December-February until the female palms in the February-March until patanir received in December and June, up from time to time in different places patanir obtained.Planting 12 to 15 years of palm, takes four months to produce patanir 100-200 liters Patanirum gives DAS 12 from the year patanir gets the fifteenth year of the standard Available usually  a palm yield 100-200 liters per season despite Patanirum available from the fifteenth year yields 100 liters / palm / season, taking the right approach is to calculate the budget. Usually, owners share  50 per cent of revenue of the palms and labors are share 50 percent of the income .

A  palm yield per day as much as a liter to 12 liters of patanir. A palm yield 20-70 liters of patanir and hormones found in the period 55-65 days only available. 2 liters to 20 liters of patanir yield per day in a palm and which will provide 120,000 liters of patanir in its lifetime.
In the following table the results of the Killikulam agricultural college provided.

From patanir maple sugar, maple candy and palm sugar are produced.

Thattupaanai method 

Patanir collect all levels of palm twice day. Southeast Asian countries patanir collecting methods and storage containers are differ. 

Tools help to get patanir	Lime coated mud pot	General palm climbing method	Using palm climbing tool
Combing spathe	Lime applying in mud pot	Transfer of patanir	Patanir storage in aluminum containers

Palm climbing methods 

Palm climbing is widespread in tropical Africa and the Asia. Although it is a difficult task, climbing palm vary depending on local needs. Tall palms cause difficulties in palm climbing. Even in the difficult climb to the palm well trained persons has been abandoned. Palm inflorescence of the technology and the capacity of the body, nor the most important for palm climber to obtaining large patanir. Palm climbers, climb 25 to 30 trees per day. The absence of the leaf petioles make comfortable for climbers. A climber maintain 20-80 palms. Creates small channels in the palm of climbing palms usually found in Indonesia. In Myanmar, climbers are used ladder for climbed into the palm. In Tamil Nadu, ladders are used for climbing into dwarf and young palm. Only in a grove of palms and ladders with a height equal to the excess can be used.In Tamil Nadu foot rope (tied both legs) and holding rope (climbers getting stuck around the back), with a palm-climbing method is widespread. Certain changes were made to the tool has been used to climb in climbing coconut palm. In Tamil Nadu, the state of the biotechnology industry, funded by the group of Professor V. Ponnucami crew has been shown tool to demonstrate. For the past three years, Erode district Nambiyur, Potipalaiyam in Pollachi taluk , Coimbatore, Pondicherry, Kolkata, Sankagiri, Mecheri, Kadayam, Mathur climbing tool demonstration shown at such places.

Production of Value-added products in patanir

Boiling Patanir to prepare Jaggery	The system produces palm sugar	Palm sugar	Palm sugar’s sweets
Aerated Patanir product	Aerated patanir	Patanir payasam	Patanir pongal

Patanir receive modes 

In order to trigger the secretion is essential to prepare patanir spathe. Inflorescences usually rub thereby compressing the growing tissues to obtained patanir. Spathe 'V' shaped tool used by pressing with tongs longitudinally patanir fall downward. For six days, as it should do. The first two or three days the press given in spathe  before at 11.00 in the morning.  Every time 2 mm Shred with a knife to be more than the amount of the spathe flower buds.After washing of pots the interior coating of lime is given. Usually lime coated mud pots are increase the quality of patanir. Kataimattam spathe is bent as much as 30 degrees by kattivituvatan Patanirum can easily collect. Malaritalkal left to tie in with the fiber intact mancarit spines. Spathe up to 12-15 days usually occur in the early phase of secretion patanir patanire lowest available. Collect patanir in the morning and evening  when secretion begins to rise. After the tip inserted in the fringe areas of the spathe, container by closing with dried palm leaves prevent insects from falling inside. Cover with Maslin cloth. Modern methods are more beneficial for maintaining a healthy source of high income. Patanir storage containers and patanir collection methods are only differ from country to country. In Sri Lanka, based on the ages and genders of inflorescences patanir extaction methods are classified into four categories.

Arippanai method 

Patanir extracted from the two-week-old young male inflorescences. Leave to dry for three days just to remove the outer sheaths of the inflorescence spathe should be pressed. The rate of patanir one liter per day can obtained.

Vallupanai method

A mud pot for three to six flowers per pot of 2-4 percent would save Patanir. In Female  inflorescences may produce patanir more than six months.

Patanir storage 

Better to let drink patanir at the time of extraction from palm. Because it contains high levels of sucrose in patanir will trun into enzyme. Sri Lanka's Jaffna peninsula, in southern India's Tamil Nadu, Kerala, baked lime patanir collecting the water being applied to the inside of the pots and has been left hanging. The fermentation is prevented. Adding lime to improve in taste. The resulting gain derived from the distillation of pataniraik karumaiyakak matching color. At the rate of 1.25 grams per liter of limestone is adding possible delay the fementation.

Patanirum containers Sealing 

After patanir stored in different containers according to demand and is being used. India, Eelam, Myanmar, Vietnam and other countries such as mud pots are use patanir saving.  Boiled for 25 minutes in flame slightly with patanir extracts obtained from the sulfide and potassium meta-bag food pigment (pale red) along with poly ethylene can be sealed in containers. Refrigerated up to 3 days in this environment keeps the flavor, color and aroma change.

Value added products obtained from patanir

About 1000 years ago, the palm sugar has been produced from Patanir. In Tamil Nadu, Kanyakumari, Tuticorin, Tirunelveli, Ramanathapuram, Tirunelveli, Madurai, Theni, Salem, Namakkal, Coimbatore, Erode, Trichy, Kancheepuram, Cuddalore, Vellore, Thanjavur, Dharmapuri, kiruttinakiri, Pudukkottai districts manufacturing palm sugar.Patanir collected from palm and clean by using of filter. Patanir boiled in aluminum containers. When the temperature is 110? c, crushed Castor seeds are added to reduce excessive cooking. In order to balance the amount of lime in the patanir diluted super phosphate or phosphoric acid is added. With brown sugar derived from the cooling tanks with thick viscosity.  Despite a 0.05 per cent potassium which improve the quality of meta-sulfide adding avoids darken of Jaggery.
Seven to eight kg of palm sugar and eight kg of jiggery obtained from hundred kg of patanir.

Modern method for Jaggery making 

Palm sugar production is vital to make consumer appeal. After boiling for 30 seconds to cool the newly acquired Patanirum. The boiled derived palm jaggery color, aroma and taste of the consumer is the preferred one.Chennai in Tamil Nadu Jaggery manufacturers' Association on behalf of the glass containers be sealed and placed soft drinks, chocolate packs, candy, apple pulp, mixed pulp and Jaggery etc., products are sold.

The following byproducts are obtained from patanir 1. Palm sugar 2. Palm honey 3. Patanir goa 4. Patanir payasam 5. Patanir pongal

1. Palm Sugar

Patanirum clean filter in thickness from 22 to 24 gauge aluminum pan when leading brewing add a little super paspettaic. Cool it after done to take this balanced state is reached. 

2.Palm Honey

Filtered Patanir boiled in Stainless pan. It should follow the traditional system. A few drops of coconut oil is added for to control boiling. As honey is to attain 2 to 2½ hours. 

3.Patanir Goa 

Necessary ingredients : patanir - 1.5 liters, 2.0 liters of milk, cardamom, cashew nuts - 50 g

Method 

Milk to be heated first. And add patanir into it after boil the mixture. Goa is now spreading in the oil-coated plates, sprinkle nuts over it. It is hard to keep up and then cut in small pieces to the requirement .

4.Patanir Pongal 

Required materials 

patanir - 2 liters, Raw rice - 200 g, Jaggery - 100 grams, cadamom - little, nuts - 20 g

The recipe was originally cooked with rice, well soaked with water filter patanir along with other items from the oven and stir well patanir Pongal it can be delicious.

5.Patanir Payasam

Required materials : patanir - 2 liters, green gram -100 g, cadamom- 1 g

Method 

Patanir boiled for 20 minutes. Serve with boiled down to 5 minutes, along with the other items.

Male Palmyra palm

Individual grows with long fingers are seen on palm if patanir not extracted. Well dried fingers are collected, used for fuel purposes.

Last Update January 2016