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  • P C LEONG
  • 1953
The partly fermented sap of the coconut palm (COCOS nucifera), called toddy in Malaya, is a popular drink among certain sections of the population in southeast Asia and among the natives of the central Pacific Islands. The methods of obtaining toddy from various species of palm have been described in detail by Gibbs (191 I) and by Browning & Symons (1916),(More)