Toddy – A traditional Indian beverage: Extraction and Supply chain management in Chittoor District, Andhra Pradesh

Drinking toddy is not just a traditional practice, it is also considered to have many health benefits when consumed in moderate quantity. A notable advantage is that when consumed early in the morning, toddy doesn’t induce intoxicating effects. An incision is made in the coconut flower bud and the sap is collected in clay pots which are attached to the tree. Skilled toddy sappers climb twice daily (morning & evening); thus, toddy is extracted from coconut sap. Toddy is sweet in taste when extracted, it turns sour as the day progresses. Fermentation takes place resulting in a sour taste and increased alcohol content. Therefore, as soon as it is collected the toddy is consumed immediately and a part of it is transported to the local toddy outlets considering its shelf life. This study attempts to explore the traditional method of toddy tapping, supply chain management and consumption patterns in Chittoor district, in the state of Andhra Pradesh. This study adopts qualitative research which comprises field observational study and secondary data collection through a literature review on toddy extraction and supply chain management in Chittoor District, Andhra Pradesh. The supply chain management of toddy begins from the farm, that is extraction of toddy and continues with the initial sales which occur on-site and are later transported to toddy shops where it is available throughout the day. If remaining the unsold toddy is discarded at the end of the day as the shelf life is limited. Though toddy is a naturally occurring alcoholic beverage, it is still unexplored. Further research is required to understand the drink which can be a natural alternative to other fermented beverages. This exploration of toddy as a natural alcoholic beverage might uplift the local community and the lives of toddy sappers and toddy sellers who make a living out of this.