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

DOI

10.2991/978-94-6463-799-1_13How to use a DOI?

Keywords

Traditional beverage; supply chain management; toddy tappers; local community

Abstract

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.

Copyright

© 2025 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - T. Raghavendra
AU  - A. C. Lokesh
AU  - Thashneem Thaqseen Bhanu
PY  - 2025
DA  - 2025/08/13
TI  - Toddy – A traditional Indian beverage: Extraction and Supply chain management in Chittoor District, Andhra Pradesh
BT  - Proceedings of the 2nd International Conference on Innovation and Regenerative Trends in Tourism and Hospitality Industry (IRTTHI 2025)
PB  - Atlantis Press
SP  - 135
EP  - 144
SN  - 2352-5428
UR  - https://doi.org/10.2991/978-94-6463-799-1_13
DO  - 10.2991/978-94-6463-799-1_13
ID  - Raghavendra2025
ER  -