Elite Tappers : Fresh Palm Sap Collection & Tasting скачать в хорошем качестве

Elite Tappers : Fresh Palm Sap Collection & Tasting

LOCATION : Near BCKV, Mohanpur. North 24 Parganas District, West Bengal, INDIA. FILMING DATE & TIME : 19 November 2013 around 07:30am IST COMMENTARY : Bengali & English Languages by Professor Apurba Bandyopadyay, DESCRIPTION : a) We arrived late on site, and all the sap had already been collected into the cooking vessel, however, the tappers were good-natured enough to leave two pots for filming. b) We see the tappers climbing without rope or other aids. c) Some of the fresh, raw sap is kept back and we were able to taste it. d) Meanwhile, the main batch of sap, just collected, has started to heat. e) We heard from other tappers, that early in the season, straw, other materials are used as fuel, as these materials become more scarce / expensive over the winter, the tappers revert to using the bases of the palm fronds that they have collected and dried. These can be seen piled up in the background. [ Note : this may be another reason why tappers remove quite so many leaf fronds. ] A factor that surely contributed to this product quality, is the general cleanliness of this site, and the fact that these palm trees are on a very minor road. Little or no vehicular traffic was seen over several hours of filming. In modern India, this may be the exception rather than the rule. TERMINOLOGY : Khejurgur or Khejur Gur is Bengali for palm sugar or palm candy produced from a specific palm tree ( Phoenix sylvestris ) in the winter season ( November - February ) Nolen Gur : Liquid form of khejurgur, obtained after heating palm sap for around 30-40 mins Patali Gur : Solid form of khejurgur, obtained after heating palm sap for around 50 mins and then working the syrup with a spatula or similar implement in a process akin to conching chocolate, to produce a liquid crystal structure that is of a very pleasing, smooth texture. Elite Tappers : We chose to distinguish this group of 3 tappers, as they were judged to produce a very high quality of khejurgur. And their work might be termed 'best practise'. MORE ON KHEJURGUR : Please see our other videos for all aspects of Bengal Palm Sugar production.    / @palm-sugarorg   FACEBOOK : https://www.facebook.com/PalmSugarOrg... WEBSITES : www.palm-sugar.org www.palm-sugar.info EMAIL : [email protected] ACKNOWLEDGEMENT : We are very grateful to the BCKV for their assistance, and especially to : Professor Apurba Bandyopadyay, Scientist-in-Charge, AICRP on Palms. Department of Spices and Plantation Crops. Bidhan Chandra Krishi Viswavidyalaya ( BCKV ) Nadia Distt. West Bengal, INDIA