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{{short description|Alcoholic beverage made from tree sap}}
{{Use dmy dates|date=September 2019}}
{{EngvarB|date=September 2019}}
{{other uses}}
{{Infobox Beverage
|name=Palm wine
|image=[[File:Toddy Bottle and Glass.jpg|200px|Bottles and a glass of palm wine]]
|type=Alcoholic beverage
|manufacturer=
|origin=Worldwide
|introduced=
|discontinued=
|related=
|variants=
}}
'''Palm wine''', known by several [[#Names|local names]], is an alcoholic beverage created from the [[sap]] of various species of [[palm tree]] such as the [[Borassus|palmyra]], [[date palms]], and [[coconut]] palms.<ref name=jak/><ref>[http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume5number4/Thechileanwinepalm.html Rundel, Philip W. ''The Chilean Wine Palm''] {{webarchive|url=https://web.archive.org/web/20060104073913/http://www.botgard.ucla.edu/html/MEMBGNewsletter/Volume5number4/Thechileanwinepalm.html |date=4 January 2006 }} in the ''Mildred E. Mathias Botanical Garden Newsletter'', Fall 2002, Volume 5(4). Retrieved 31 August 2008</ref> It is known by various names in different regions and is common in various parts of [[Africa]], the [[Caribbean]], [[South America]], [[South Asia]], [[Southeast Asia]] and [[Micronesia]].

Palm wine production by smallholders and individual farmers may promote conservation as palm trees become a source of regular household income that may economically be worth more than the value of timber sold.<ref>Confirel:[http://www.confirel.com/?mid=3&lang= Sugar Palm Tree – Conservation of natural heritage]. Retrieved 15 April 2012</ref>

==Tapping==
[[File:Toddy00 crop.jpg|thumb|left|140px|Toddy collectors at work on ''[[Cocos nucifera]]'' palms]]
[[File:Timor palm wine.jpg|thumb|upright|Tapping palm sap in [[East Timor]]]]
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-[[Alcoholic beverage|alcohol]]ic before it is [[fermentation (food)|fermented]]. An alternative method is the felling of the entire tree. Where this is practised, a fire is sometimes lit at the cut end to facilitate the collection of sap.

Palm sap begins fermenting immediately after collection, due to natural [[yeast]]s in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly [[Alcohol intoxication|intoxicating]] and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer. Longer fermentation produces vinegar instead of stronger wine.<ref>{{Cite web|url=http://www.fao.org/docrep/x0560e/x0560e09.htm|title=Fermented and vegetables. A global perspective. Chapter 4.|website=fao.org|access-date=5 February 2018}}</ref>

==Distilled==
Palm wine may be [[distillation|distilled]] to create a stronger drink, which goes by different names depending on the region (e.g., ''[[Arrack (drink)|arrack]]'', ''village gin'', ''charayam'', and ''country whiskey'').

Throughout Nigeria, this is commonly called ''[[ogogoro]]''. In some parts of Cameroon, it is known as ''Emu''. In parts of southern [[Ghana]], distilled palm wine is called ''[[Akpeteshie|akpeteshi]]'' or ''burukutu''. In Togo and Benin, it is called ''sodabe'', while in Tunisia it is called ''lagmi''. In coastal parts of Kenya, it is known as "mnazi". Chang'aa can be applied to wounds to stop heavy bleeding{{fact|date=November 2019}} (mechanism of action not known). In Ivory Coast, it is called "koutoukou".

In the Philippines, the most common distilled palm liquor is ''[[lambanog]]'' which is made from aged ''[[tubâ]]''. It has very high [[alcohol by volume]], at 40 to 45% [[alcohol by volume|abv]] (80 to 90 [[Proof (alcohol)|proof]]).<ref name="Sanchez"/>

==Consumption by region==

===Africa===
[[File:Refreshing palm wine.jpg|thumb|right|Palm wine is collected, fermented and stored in [[calabash]]es in [[Bandundu Province]], Democratic Republic of the Congo (c. 1990)]]

In Africa, the sap used to create palm wine is most often taken from wild [[date (fruit)|date]]palms such as the [[Phoenix sylvestris|silver date palm]] (''Phoenix sylvestris''), the [[Borassus|palmyra]], and the [[jaggery]] palm (''[[Caryota urens]]''), or from [[palm oil|oil]] palm such as the [[African Oil Palm]] (''Elaeis guineense'') or from ''[[Raffia palm]]s'', ''[[kithul]]'' palms, or ''[[Nypa fruticans|nipa]]'' palms. In part of central and western [[Democratic Republic of the Congo]], palm wine is called ''malafu''. Palm wine tapping is mentioned in the novel ''[[Things Fall Apart]]'' by the Nigerian writer [[Chinua Achebe]] and is central to the plot of the novel ''[[The Palm Wine Drinkard]]'' by Nigerian author [[Amos Tutuola]].
Palm wine plays an important role in many ceremonies in parts of Nigeria such as among the [[Igbo people|Igbo]] peoples, and elsewhere in [[Central Africa|Central]] and [[West Africa|Western Africa]]. Guests at weddings, birth celebrations, and funeral wakes are served generous quantities. Palm wine is often infused with medicinal herbs to remedy a wide variety of physical complaints. As a token of respect to deceased ancestors, many drinking sessions begin with a small amount of palm wine spilled on the ground (''Kulosa malafu'' in [[Kituba language|Kikongo ya Leta]]). Palm wine is enjoyed by men and women, although women usually drink it in less public venues.

In parts of southeastern Nigeria, namely Igboland, palm wine is locally referred to as "mmanya ocha" (literally, "white drink"), with "ngwo" and "nkwu" variants. It plays a very important role in traditional Igbo settings. In Urualla, for instance, and other "ideator" towns, it is the drink of choice for traditional weddings. A young man who is going for the first introduction at his in-laws’ house is required to bring palm wine with him. There are varying gallons of palm wine required, depending on the customs of the different regions in Igboland. This culture can be observed in a similar fashion in the neighboring north-western regions of Cameroon. (North West Region).{{citation needed|date=May 2015}}

There are four types of palm wine in the central and southern Democratic Republic of the Congo. From the oil palm comes ''ngasi'', ''dibondo'' comes from the [[raffia palm]], ''cocoti'' from the coconut palm, and ''mahusu'' from a short palm which grows in the savannah areas of western [[Bandundu (province)|Bandundu]] and [[Kasai region|Kasai]] provinces.

===South Asia===
[[File:Toddy-tapper climbing a toddy palm 1785.jpg (cropped).jpg|thumb|right|Toddy-tapper climbing a toddy palm in [[Madras]], ca. 1785]]

In [[South Asia|South Asian countries]] such as [[Bangladesh]], [[India]], and [[Sri Lanka]], [[coconut]] palms and [[Palmyra palm]]s such as the ''[[Arecaceae]]'' and ''[[Borassus]]'' are preferred. It is mainly produced from the lala palm (''[[Hyphaene coriacea]]'') by cutting the stem and collecting the sap. In some areas of India, palm wine is [[evaporation|evaporated]] to produce the unrefined sugar called [[jaggery]].{{clear left}}

[[File:Toddy tapper (India).jpg|thumb|left|upright|A toddy tapper in the state of [[Telangana]] selling toddy (2014)]]
[[File:Palm Wine Drawers 1870 India.jpg|thumb|right|Toddy drawer in India, 1870]]

In parts of India, the unfermented sap is called ''[[neera]]'' (''pathaneer'' in [[Tamil Nadu]]) and is refrigerated, stored and distributed by semi-government agencies. A little [[Lime (mineral)|lime]] (calcium hydroxide) is added to the sap to prevent it from fermenting. ''Neera'', similar to fruit-juice products, is relatively rich in potassium.

In India, palm wine or toddy is served as either ''[[neera]]'' or ''pathaneer'' (a sweet, non-alcoholic beverage derived from fresh sap) or ''kallu'' (a sour beverage made from fermented sap, but not as strong as wine).<ref>{{Cite web|url=http://www.indianwine.org/winetoddy.htm|title=WebHost4Life|website=indianwine.org|access-date=5 February 2018}}</ref> Palm sap contains natural yeasts, which perform the fermentation of glucose to alcohol, as well as [[acetobacter]], which subsequently converts the alcohol to acetic acid (vinegar). Optimal consumption time is one day after tapping when the vinegar content is minimal; beyond this time, it becomes increasingly sour. Some palm wine drinkers prefer their beverage more sour than usual, but fermenting for too long will result in vinegar rather than wine. Refrigeration extends beverage life, as do a variety of spices, which also contribute flavor.

In India, palm wine is usually available at [[toddy shop]]s (known as ''Kallu Shaap'' in [[Malayalam]], ''Kallu Kadai'' in [[Tamil language|Tamil]], ''Kalitha Gadang'' in [[Tulu language|Tulu]], ''Kallu Dukanam'' in [[Telugu language|Telugu]], ''Kallu Angadi'' in [[Kannada]] or "Toddy Shop" in English). In [[Tamil Nadu]], this beverage is currently banned, though the legality fluctuates with politics. In the absence of legal toddy, [[moonshine]] distillers of arrack often sell [[methanol]]-contaminated alcohol, which can have lethal consequences. To discourage this practice, authorities have pushed for inexpensive "[[Indian Made Foreign Liquor]]" (IMFL).

In states of [[Telangana]], Andhra Pradesh (India), toddy is a popular drink in rural parts that is frequently consumed at the end of the day after work.

There are two main types of ''kallu'' in states of [[Telangana]] and Andhra Pradesh, namely ''[[Thadi Kallu]]'' (from Toddy Palmyra trees) and ''[[Eetha Kallu]]'' (from [[Phoenix sylvestris|silver date palms]]). ''Eetha Kallu'' is very sweet and less intoxicating, whereas ''Thati Kallu'' is stronger (sweet in the morning, becoming sour to bitter-sour in the evening) and is highly intoxicating. People enjoy ''kallu'' right at the trees where it is brought down. They drink out of leaves by holding them to their mouths while the Goud pours the ''kallu'' from the ''binki'' (''kallu'' pot). There are different types of toddy (''kallu'') according to the season: 1. ''poddathadu'', 2. ''parpudthadu'', 3. ''pandudthadu'', {{citation needed|date=May 2015}}.

In the Indian state of [[Kerala]], toddy is used in leavening (as a substitute for yeast) a local form of [[appam|hopper]] called the "Vellayappam". Toddy is mixed with rice dough and left overnight to aid in fermentation and expansion of the dough causing the dough to rise overnight, making the bread soft when prepared.

In Kerala, toddy is sold under a license issued by the excise department and it is an industry having more than 50,000 employees with a welfare board under the labor department. It is also used in the preparation of a soft variety of [[Sanna (dish)|Sanna]], which is famous in the parts of [[Karnataka]] and [[Goa]] in India.

===Indonesia and Malaysia===
[[File:COLLECTIE TROPENMUSEUM Een palmwijnverkoper en een inheemse soldaat TMnr 3728-732.jpg|thumb|upright|Lithograph of a palm wine vendor and a native [[KNIL]] soldier consuming tuak (1854)]]

''Tuak'', which can refer to both palm wine and [[rice wine]],<ref>{{Cite web|url=https://thirstmag.com/drinks/Tuak|title=Tuak - the ancient culture in Borneo|date=27 August 2013}}</ref> is imbibed in [[Sumatra]], [[Sulawesi]], [[Kalimantan]] and [[Bali]] of Indonesia and parts of Malaysia such as [[Sabah]] and [[Sarawak]] in [[East Malaysia]]. The beverage is a popular drink among the [[Kadazan-Dusun]], [[Iban people|Iban]]s and the [[Dayak people|Dayaks]] during the [[Gawai]] and [[Kaamatan]] festivals, weddings, hosting of guests and other special occasions. The [[Batak people]] of [[North Sumatra]] also consume palm wine,<ref>{{Cite web|last=Putri|first=Edira|title=A Guide to Indonesia's Traditional Alcoholic Drinks|url=https://theculturetrip.com/asia/indonesia/articles/a-guide-to-indonesias-traditional-alcoholic-drinks/|access-date=2020-07-25|website=Culture Trip}}</ref> with the palm sap is mixed with raru bark to make Tuak. The brew is served at stalls along with snacks.<ref name=jak>[http://www.thejakartapost.com/news/2013/01/21/enjoying-tuak-batak-country.html Enjoying ‘tuak’ in Batak country] by Wan Ulfa Nur Zuhra, NORTH SUMATRA, Feature, 21 January 2013 Jakarta Post</ref> The same word is used for other drinks in [[Indonesia]], for example, those made using fermented rice.

===Mexico===
[[File:Tuba Colima.JPG|thumb|170px|''Tuba fresca'' from [[Colima]], [[Mexico]]; a non-alcoholic drink made from coconut sap derived from [[Philippine]] ''[[tubâ]]'']]
Mexican ''tuba'' made from coconut sap is common in western [[Mexico]], especially in the states of [[Colima]], [[Jalisco]], [[Michoacán]], and [[Guerrero]]. [[Coconut]]s are not native to the Americas. They were introduced to Mexico from the [[Philippines]] via the [[Manila Galleons]] to [[Acapulco]], along with ''tuba'' manufacturing.<ref name="Astudillo-Melgar">{{cite journal |last1=Astudillo-Melgar |first1=Fernando |last2=Ochoa-Leyva |first2=Adrián |last3=Utrilla |first3=José |last4=Huerta-Beristain |first4=Gerardo |title=Bacterial Diversity and Population Dynamics During the Fermentation of Palm Wine From Guerrero Mexico |journal=Frontiers in Microbiology |date=22 March 2019 |volume=10 |pages=531 |doi=10.3389/fmicb.2019.00531 |pmid=30967846 |pmc=6440455 |doi-access=free }}</ref><ref name="Veneracion">{{cite book |editor1-last=Poddar |editor1-first=Prem |editor2-last=Patke |editor2-first=Rajeev S. |editor3-last=Jensen |editor3-first=Lars |last1=Veneracion |first1=Jaime |chapter=The Philippine-Mexico Connection |title=Historical Companion to Postcolonial Literatures – Continental Europe and its Empires |date=2008 |publisher=Edinburgh University Press |isbn=9780748630271 |pages=574 |url=https://books.google.com/books?id=peOqBgAAQBAJ}}</ref><ref name="Mercene">{{cite book |last1=Mercene |first1=Floro L. |title=Manila Men in the New World: Filipino Migration to Mexico and the Americas from the Sixteenth Century |date=2007 |publisher=UP Press |isbn=9789715425292 |page=125 |url=https://books.google.com/books?id=OSqhZphG_gQC}}</ref> Mexican ''tuba'' is made in the same way as Filipino ''[[tubâ]]''. The traditional sap collectors are known as ''tuberos'' (which also means "[[plumber]]" in both Mexico and the Philippines). It became so popular that in 1619, Captain Sebastian de Piñeda wrote to King [[Philip III of Spain]] complaining of the Filipino "''[[Filipinos#Names|Indio]]''" settlers in [[Nueva España]] who were causing significant loss of profits to [[Iberia]]n alcohol exporters due to ''tuba''.<ref name="Gibbs1912">{{cite journal |last1=Gibbs |first1=H.D. |last2=Holmes |first2=W.C.|title=The Alcohol Industry of the Philippine Islands Part II: Distilled Liquors; their Consumption and Manufacture|journal=The Philippine Journal of Science: Section A |year=1912 |volume=7 |pages=19–46 |url=https://archive.org/details/in.ernet.dli.2015.27242}}</ref><ref>{{cite web |title=Culture of Colima |url=http://www.explorandomexico.com/state/8/Colima/culture |website=Explorando Mexico |access-date=5 May 2019}}</ref>

Mexican ''tuba'' is also commonly sold as ''tuba fresca'', a non-alcoholic version made from fresh coconut sap. It is traditionally sold by street vendors in large [[bottle gourd]]s mixed with [[coconut milk]], ice, and sugar. It is usually topped with peanuts and diced fruit.<ref>{{cite web |last1=Esparza |first1=Bill |title=Beyond Aguas Frescas: Two Refreshing Mexican Coolers to Try This Summer |url=https://www.lamag.com/digestblog/beyond-aguas-frescas-two-refreshing-mexican-coolers-to-try-this-summer/ |website=Los Angeles Magazine |date=28 May 2015 |access-date=5 May 2019}}</ref><ref>{{cite web |title=Talking Tuba |url=https://www.vallartatoday.com/talking-tuba |website=Vallarta Today |access-date=5 May 2019}}</ref>

===Philippines===
{{Main|Tubâ|Bahalina|Lambanog}}
{{multiple image
| align = right
| total_width = 180
| footer=[[Philippines|Philippine]] palm wines: '''left:''' ''[[bahalina]]''; '''right''': bubblegum-flavoured ''[[lambanog]]''
| image2 = Lambanog.jpg
| image1 =Bahalina-coconut-wine-1471976.jpg}}
Palm wines are widely consumed in the [[Philippines]] and are part of the traditional palm vinegar industry. They are gathered mostly from [[coconut]]s, [[nipa palm]]s, or [[kaong palm]]s. Palm wines fermented for a few days to a few weeks are generally referred to as [[tuba (wine)|tubâ]]. There are two notable traditional derivations of tubâ with higher alcohol contents. The first is the ''[[lambanog]]'' of [[Luzon]] island in the northern Philippines that distilled and is milky white to clear in colour. The second, is the ''[[bahalina]]'' of the [[Visayas]] and [[Mindanao]] islands which is typically deep brown-orange in colour due to the use of bark extracts from the mangrove ''[[Ceriops tagal]]''.<ref name="Sanchez"/>

Other types of palm wines indigenous to the islands include subtypes of tubâ like ''[[tuhak]]'' or ''tubâ sa hidikup'' which is made from [[kaong palm]] sap, and ''[[tunggang]]'' which is made from [[fishtail palm]] sap.<ref name="Sanchez">{{cite book |last1=Sanchez |first1=Priscilla C. |title=Philippine Fermented Foods: Principles and Technology |date=2008 |publisher=UP Press |isbn=9789715425544 |pages=151–153 |url=https://books.google.com/books?id=smfr-KYgtWkC&pg=PT174}}</ref>

On the island of [[Leyte]] in the central Philippines, the red ''tubâ'' is aged with the tanbark for up to six months to two years, until it gets dark red and tapping its glass container gives off a deep hollow sound. This type of ''tubâ'' is called ''bahal'' (for ''tubâ'' aged this way for up to six months) and ''bahalina'' (for ''tubâ'' aged thus for up to a year or more).

===South America===
Production of palm wine may have contributed to the endangered status of the [[Jubaea|Chilean wine palm]] (''Jubaea chilensis'').<ref>C. Michael Hogan. 2008. [http://globaltwitcher.auderis.se/artspec_information.asp?thingid=82831 ''Chilean Wine Palm: Jubaea chilensis'', GlobalTwitcher.com, ed. N. Stromberg] {{webarchive|url=https://web.archive.org/web/20121017013207/http://globaltwitcher.auderis.se/artspec_information.asp?thingid=82831 |date=17 October 2012 }}</ref>

===Other areas===
In [[Tuvalu]], the process of making toddy can clearly be seen with tapped palm trees that line [[Funafuti International Airport]].
In Kiribati, it is called Karewe and freshly tapped sap from coconut spathe is used as a refreshing drink and the fermented sap is used as an alcoholic beverage. Karewe is boiled to reduce into a thick light brown liquid, called ''kamwaimwai'', used as sweetener and spread.

==Consumption by animals==
Some small [[pollinating]] mammals consume large amounts of fermented palm nectar as part of their diet, especially the southeast Asian [[pen-tailed treeshrew]]. The [[inflorescence]]s of the bertam palm contain populations of [[yeast]] which ferment the nectar in the flowers to up to 3.8% alcohol (average: 0.6%). The treeshrews metabolise the alcohol very efficiently and do not appear to become drunk from the fermented nectar.<ref>Frank Wiens, Annette Zitzmann, Marc-André Lachance, Michel Yegles, Fritz Pragst, Friedrich M. Wurst, Dietrich von Holst, Saw Leng Guan, and Rainer Spanagel. [http://www.pnas.org/content/early/2008/07/25/0801628105.abstract?sid=a937d14e-f04f-4abd-a78a-d17db2f6c94e Chronic intake of fermented floral nectar by wild treeshrews ] Proceedings of the [[United States National Academy of Sciences|National Academy of Sciences]]. Published online before print 28 July 2008. Retriev 25 August 2008</ref>

[[Megabats]] have been known to drink from containers of harvested palm sap and then urinate into the containers, leading to the transmission of the [[Nipah_virus_infection#Prevention|Nipah virus]].

==Names==
There are a variety of regional names for Palm wine:
{| style="float:left;" class="wikitable"
|- style="background:#f99;"
! State / Territory / Region !! Name used
|-
| Algeria || لاقمي ''lāgmi''
|-
| Bangladesh || তাড়ি ''taṛi'', তাড়ু ''taṛu'', tuak<ref name="Popular fermented foods and beverages in South-east Asia" />
|-
| Benin || ''sodavi'' (distilled), ''sodabe'', ''atan''
|-
| Cambodia || ''tek tnart chu''<ref>{{cite book |editor=Jyoti Prakash Tamang |date=2016 |title=Ethnic Fermented Foods and Alcoholic Beverages of Asia |chapter=Ethnic Fermented Foods and Beverages of Cambodia |publisher=[[Springer Publishing]] |page=257 |isbn=978-81-322-2798-4}}</ref> (ទឹកត្នោតជុ)
|-
| Cameroon || ''mimbo'',<ref>[https://archive.today/20120710114733/http://iteslj.org/Articles/Anchimbe-CameroonEnglish.html Anchimbe – Creating New Names for Common Things in Cameroon English (I-TESL-J)]</ref> ''matango'', ''mbuh'', ''tumbu liquor'', ''white stuff''
|-
|-
| Central America || ''vino de coyol''
|-
| People's Republic of China ||棕榈酒 ''zōng lǘ jiǔ''<ref name='English-Chinese Translation of "palm wine"'>{{cite web|title=English-Chinese Translation of "palm wine"|url=http://www.websaru.com/palm%20wine.html|publisher=Websaru Dictionary|access-date=20 January 2012}}</ref>
|-
| Democratic Republic of the Congo || ''malafu ya ngasi'' (Kikongo), ''masanga ya mbila'' (Lingala), ''vin de palme'' (French)
|-
| East Timor || ''tuaka'', ''tua mutin'', brandy is called ''tua sabu''
|-
|Equatorial Guinea
|''topé'' (most widespread name), also called ''bahú'' in the north and ''mahú'' in the south<ref>{{Cite book|last=Novoa Ruiz|first=J. M.|title=Guinea Ecuatorial: historia, costumbres y tradiciones|publisher=Expedición|year=1984|isbn=9788439826019|pages=61|language=es}}</ref>
|-
| Gabon || ''toutou''
|-
| Gambia || ''singer''
|-
| Ghana || ''doka'', ''nsafufuo'', ''palm wine'', ''yabra'', ''dεha'', ''tér daññ'', ''Akpeteshi (when it is further distilled)''
|-
| Guam || ''tuba''
|-
| India ||
''[[Toddy (disambiguation)|Toddy]]'' in [[English language|English]] 
கள்ளு ''kaḷḷu'' in [[Tamil language|Tamil]] 
കള്ള് ''kaḷḷŭ'' in [[Malayalam language|Malayalam]] 
ಕಳ್ಳು ''kaḷḷu'' or ''sendi'' in [[Kannada language|Kannada]] 
''kali'' in [[Tulu language|Tulu]] 
తాటి కల్లు ''tāṭi kallu'' in [[Telugu language|Telugu]] 
Tadi in [[Assam]], [[Odisha]], [[Uttar Pradesh]], [[Bihar]] and [[Maharashtra]] 
তাড়ি ''taṛi'' in [[Bengali language|Bengali]] Neera ''nīra'' in Maharashtra, and parts of [[Kanara|Coastal Karnataka]] 
''sur'' in [[Konkani language|Konkani]] 
|-
| Indonesia || ''arak''<ref name="Popular fermented foods and beverages in South-east Asia" /> or ''tuak''. In [[Batak (Indonesia)|Batak]] region, [[North Sumatra]]: ''lapo tuak''. In South Sulawesi (especially in Tana Toraja): ''ballo''. In North Sulawesi: ''saguer''
|-
| Ivory Coast || ''bandji'', ''koutoukou'' (when it is further distilled)
|-
| Kenya || ''mnazi'' (which means coconut palm in [[Mijikenda language|Mijikenda]])
|-
| Kiribati || ''karewe''
|-
| Libya || لاقبي ''lāgbi'' {{IPA-arz|ˈlaːɡbi|}}
|-
| Malaysia || ''nira'' (Malay for fresh juice obtained from the blossom of the coconut, palm or sugar-palm, which can be made into sugar or the said palm wine, which is also known as ''tuak''<ref name="Popular fermented foods and beverages in South-east Asia" />), ''toddy'' (English), ''bahar'' (Kadazan/Dusun), ''goribon'' (Rungus), ''tuba'' (Borneo)
|-
| Maldives || ''dhoaraa'', ''rukuraa'', ''meeraa''
|-
| Mali || ''bandji'', ''sibiji'', ''chimichama''
|-
| Marianas || ''tuba''
|-
| Mexico || ''tuba'' (garnished with peanuts, originated from the Philippines)
|-
| Myanmar || ထန်းရည် ''htan yay''
|-
| Namibia || ''omulunga'', ''palm-wine''
|-
| Nauru || ''demangi''<ref>{{Cite web|url=https://www.trussel.com/kir/petit.htm|title = Petit-Skinner's Nauruan English}}</ref>
|-
| Nepal || tāri ''तारि''
|-
| Nigeria || ''palm-wine'', ''palmy'', ''ukọt nsuñ'', ''mmin efik'', ''emu'', ''oguro'', ''tombo liquor'', ''mmanya ngwo'', ''nkwu enu'', ''nkwu ocha''
|-
| Papua New Guinea || ''segero'', ''tuak''
|-
| Philippines || ''[[tubâ]]'', ''soom'',<ref name="Popular fermented foods and beverages in South-east Asia" /> ''lambanóg'' (distilled), ''bahalina'' (Waray Visayan)
|-
| Seychelles || ''kalou''
|-
| Sierra Leone || ''poyo'', ''mampama''
|-
| South Africa || ''ubusulu'', ''injemane''
|-
| Sri Lanka || රා ''rā'' (Sinhala), கள்ளு ''kaḷḷu'' (Tamil), ''panam culloo''<ref name="Popular fermented foods and beverages in South-east Asia">{{cite journal|author=Law, S.V.|title=MiniReview- Popular fermented foods and beverages in Southeast Asia|journal=International Food Research Journal|year=2011|issue=18|url=http://www.ifrj.upm.edu.my/18%20(02)%202011/(2)%20IFRJ-2010-122.pdf|access-date=20 January 2012|display-authors=etal}}</ref>
|-
| Tanzania || ''pómbe'' (which means alcohol) or ''tembo''<ref>{{cite book |last1=Rough Guides |title=The Rough Guide to Tanzania |date=2015 |publisher=Rough Guides UK |isbn=978-0-241-23749-6 |url=https://books.google.com/books?id=ZcnlBwAAQBAJ |language=en}}</ref>
|-
| Thailand || ''kache'', ''namtanmao''
|-
| Tunisia || لاقمي ''lāgmi''
|-
| Tuvalu || ''kaleve'' (unfermented), ''kao'' (fermented), or in English, ''toddy'' (unfermented), ''sour toddy'' (fermented)
|-
| Vietnam || ''rượu dừa'';<ref name="Popular fermented foods and beverages in South-east Asia" />
|}
{{clear}}
{{smaller|a [[Telugu language|Telugu]], [[Tamil language|Tamil]] and [[Malayalam language|Malayalam]]. b [[Marathi language|Marathi]].}}

==Gallery==
<gallery>
File:COLLECTIE TROPENMUSEUM Kom van kalebas voor het drinken van palmwijn TMnr A-1053.jpg|Bowl for tuak drinking made from a gourd (late 19th century)
File:COLLECTIE TROPENMUSEUM Het tappen van een arenpalm op Ambon Molukken. TMnr 60013217.jpg|Tapping the sap of the immature flower flasks in "arènpalm" ([[Arenga pinnata]]), one of the palms used to make palm wine, in [[Ambon, Maluku|Ambon]], [[Moluccas]] (1919). The wine was called toewak (Dutch), tuak or sagoweer (saguer). The fresh sap, "sugar water", was also so drunk.
File:COLLECTIE TROPENMUSEUM Een verkoper van palmwijn (tuak) op Bali TMnr 10002905.jpg|Palm wine seller in Bali (1929)
File:Tuba Gatherer.JPG|Taken in [[Southern Leyte]], [[Philippines]] where a tuba gatherer climb the coconut tree to harvest some tuba.
File:A days work.JPG|Sitting on the coconut palm while gathering tuba.
File:Thiyya group photo.png|Group photo of 'Thiyyar',the traditional toddy tapping community of Northern kerala, India.
File:Manananggot in Visayan Dialect.JPG|Locally called "manananggot" for tuba gatherer.
File:Up on the Coconut Tree.JPG|Gathering tuba from the coconut tree.
File:Mergu Ravi and Burra Rajamallu.jpg|Toddey tappers (Mergu Ravi and Burra Rajamallu) in [[Telangana]], India.
File:Somaraju mergu climb toddey tree for palm wine.jpg|Somaraju Mergu climb the toddey for palm wine(toddey water) in state of Telangana, India.
File:Page 369 Life in India or Madras, the Neilgherries, and Calcutta.png|Coconut trees, and Toddy gatherers of [[Southern India]] (1855)
File:Palmwine.jpg|thumb|Palmwine]
</gallery>

==In popular culture==
The tapping and consumption of palm wine are recurrent motifs in the [[Chinua Achebe]] novel ''[[Things Fall Apart]]'',<ref>Achebe, Chinua. ''Things Fall Apart''. UK: William Heinemann Ltd., 1958.</ref> and in the [[Amos Tutuola]] novel ''[[The Palm-Wine Drinkard]]''.<ref>Tutuola, Amos. ''The Palm-Wine Drinkard''. Grove Press, 1954.</ref>
Also mentioned in the 2006 movie [[Blood Diamond]]

==See also==
* [[Desi daru]]
* [[Pulque]]
* [[Arrack]], an alcoholic beverage distilled from coconut palm wine in southeast Asia.
* [[Palm-wine music]], a West African musical genre.
* [[Coyol wine]]
* [[Ogogoro]]
* [[Madurai Veeran (Hinduism)|Madurai Veeran]], a deity who consumes toddy.
* [[Sree Muthappan]], another deity who consumes toddy.
* [[List of Indonesian beverages]]

==References==
'''Notes'''
{{reflist}}

==External links==
* [http://www.wayblima.com/cebu-food-tuba.html Article on Philippine palm wine]

{{Alcoholic beverages}}
{{Non-timber forest products}}
{{Sri Lankan cuisine}}

{{DEFAULTSORT:Palm Wine}}
[[Category:Coconut drinks]]
[[Category:Fermented drinks]]
[[Category:Edible palms]]
[[Category:Tropical agriculture]]
[[Category:Cambodian drinks]]
[[Category:Nigerian cuisine]]
[[Category:Igbo cuisine]]
[[Category:Philippine cuisine]]
[[Category:Malaysian alcoholic drinks]]
[[Category:Nigerian alcoholic drinks]]
[[Category:Indian alcoholic drinks]]
[[Category:Philippine alcoholic drinks]]
[[Category:Central African Republic cuisine]]
[[Category:Algerian alcoholic drinks]]
[[Category:Tunisian cuisine]]
[[Category:Togolese cuisine]]
[[Category:Tree tapping]]
[[Category:Non-timber forest products]]
[[Category:Yoruba cuisine]]
[[Category:Indonesian alcoholic drinks]]
[[Category:Traditional Indian alcoholic beverages]]
[[Category:Sri Lankan drinks]]

Palm wine - Revision history

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