DESC:BACKGROUND
Technical Field
[0001] The embodiments herein generally relate to a nectar pouch for collecting unfermented nectar from palmyra palm, more particularly a vacuum nectar pouch for collecting unfermented nectar from palmyra palm.
Description of the Related Art
[0002] Palmyra palm is a native of tropical Africa but cultivated and naturalized throughout India. The palmyra palm is a large tree up to 30 meters (m) high and the trunk may have a circumference of 1.7 m at the base. It prevents prickly heat, boils and redness of-the-face. When the fruit of the palmyra palm is very young, this kernel is hollow, soft as jelly, and translucent like ice, and is accompanied by a watery liquid, sweetish and potable. The main product of the palmyra is the sweet palm sap (toddy) obtained by tapping the tip of the inflorescence. The toddy ferments naturally within a few hours after sunrise and is locally popular as a beverage.
[0003] The palm sap is extracted and collected by a tapper. Typically, the palm sap is collected from the cut flower of the palm tree. Typically, a container is fastened to the flower stump to collect the palm sap. The white liquid that is initially collected tends to be very sweet and non-alcoholic before it is fermented.
[0004] The palm sap begins fermenting immediately after collection, due to microbial load in the nectar (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 intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste. Longer fermentation produces vinegar instead of stronger wine.
[0005] In parts of India, the unfermented palm sap is called neera and is refrigerated, stored and distributed by semi-government agencies. Typically, calcium hydroxide (e.g. lime) is added to the sap to prevent it from fermenting. The unfermented palm sap, similar to fruit-juice products, is relatively rich in potassium. In India, palm wine or toddy is served as either neera or patanir (i.e. a sweet, non-alcoholic beverage derived from fresh sap). The palm sap includes 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, but fermenting for too long will result in vinegar rather than wine.
[0006] The disadvantages of the collecting of the palm nector includes: (1) there is no adequate technology to collect palm nector from the palmyra palm since last 1000 years, (2) palmyra palm nectar gets fermented by 2-3 hours, (3) insufficient value addition to prevent farmer’s growth, (4) utilization of plastic covers each and every time, (5) separate ice cube regeneration unit is needed and need to purchase the ice cubes every time, (6) ice cubes melt with a maximum time of 3-4 hours, (7) contamination of insects, (8) no vacuum chamber, reducing the collection efficiency, (9) fermentation happens at a higher rate, (10) life of thermocol box that is used for storage is ~1 year, (11) highly fragile, (12) the palm nector with insects & dust and fermented & low value.
[0007] The disadvantages of existing technology (i.e., Coco sap chiller, icar kasarkode) includes non-convenience, utilization of normal ice, use of single use packaging material during the collection of nectar and does not retard fermentation. The disadvantages of existing technology (i.e., NAVA Design & Innovation Pvt Ltd, SAPER) includes highly costly for one spadix, utilization of AI may be complication at the top of the tree, regular maintenance charges.
[0008] Thus, there is a need for a nectar pouch for collecting unfermented nectar from palmyra palm while avoiding the disadvantages of the existing technologies.
SUMMARY
[0009] In view of the foregoing, an embodiment herein provides a nectar pouch for collecting unfermented nectar from palmyra palm. The nectar pouch includes an outer layer and a neck layer. The outer layer is made up of a flexible High-Density Polyethylene (HDPE) insulating material covering all the layers. The outer layer includes a first layer, a second layer and an inner chamber. The first layer is a thermo layer that does not allow an ambient temperature to enter as well as an inner temperature of a phase change material (PCM) into the inner chamber. The second layer is a three-side detachable layer that includes a phase change material box to include the phase change material to maintain a temperature of nectar below 10 degree Celsius after collection. The inner chamber is made up of a food grade silicon rubber that collects nectar from the palmyra palm. The inner chamber is a unreactable chamber that does not react with the nectar after collection. The neck layer is layered with a thermal insulation and a flexible hard silicon rubber. The neck layer includes a neck velcro to hold the nectar pouch with a spadix of the palmyra palm. The neck velcro is provided outside the flexible hard silicon rubber of the neck layer which provides a tight fitting to the spadix of the palmyra palm to avoid insects entering into the nectar pouch, thereby preventing fermentation and providing unfermented nectar.
[0010] In some embodiments, the phase change material (PCM) maintains the temperature of the nectar below 10 degree Celsius (oC). The phase change material is a substance which releases/absorbs sufficient energy when it changes phase to provide necessary heat or cooling. The phase change material may include salt and glycol or water/ice.
[0011] In some embodiments, the second layer is attached/detached to the nectar pouch 100 using hinges. In some embodiments, the nectar pouch implements a dry ice technology, such that the temperature is maintained between -7o C to +5o C for a period of about 18 hours.
[0012] In some embodiments, the nectar pouch includes a micro freezing rechargeable 5v lithium ion battery that can be used as a portable refrigerator. In some embodiments, the nectar pouch includes a solar panel that is attached to the nectar pouch for heating and cooling the phase change material box.
[0013] In one aspect, a process to collect nectar from the palmyra palm using a nectar pouch is provided. The process includes (i) freezing a phase change material box of a second layer of the nectar pouch overnight in a refrigerator, (ii) inserting the phase change material box into the second layer of the nectar pouch, and locking it using hinges, (iii) climbing the palmyra palm tree to cut a spadix of the palmyra palm and place the nectar pouch covering the spadix, (iv) fitting the nectar pouch for tighting to the spadix using a neck velcro of the nectar pouch, and (v) collecting the nectar into the nectar pouch and the collected nectar is a unfermented nectar.
[0014] In some embodiments, the process includes implementing a dry ice technology, such that the temperature is maintained between -7o C to +5o C for a period of about 18 hours.
[0015] These and other aspects of the embodiments herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions, while indicating preferred embodiments and numerous specific details thereof, are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the embodiments herein without departing from the spirit thereof, and the embodiments herein include all such modifications.
BRIEF DESCRIPTION OF THE DRAWINGS
[0016] The embodiments herein will be better understood from the following detailed description with reference to the drawings, in which:
[0017] FIG. 1 illustrates schematic representations of a nectar pouch for collecting unfermented nectar from palmyra palm according to an embodiment herein;
[0018] FIG. 2 illustrates an experimental prototype of a nectar pouch for collecting unfermented nectar from palmyra palm according to an embodiment herein;
[0019] FIG. 3 is a graph that illustrates a pH of nectar with respect of a phase change material (PCM) of a nectar pouch according to an embodiment herein;
[0020] FIG. 4 is a graph that illustrates a phase change material (PCM) of cooling with respect of time according to an embodiment herein;
[0021] FIG. 5 is a graph that illustrates a phase change material (PCM) of degradation with respect of time according to an embodiment herein;
[0022] FIG. 6 illustrates a taste profile chart indicating a taste profile difference of palm sap collected using a conventional method and using a nectar pouch according to an embodiment herein; and
[0023] FIG. 7 is a flow diagram that illustrates a process to collect nectar from the palmyra palm using a nectar pouch according to an embodiment herein.
DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS
[0024] The embodiments herein and the various features and advantageous details thereof are explained more fully with reference to the non-limiting embodiments that are illustrated in the accompanying drawings and detailed in the following description. Descriptions of well-known components and processing techniques are omitted so as to not unnecessarily obscure the embodiments herein. The examples used herein are intended merely to facilitate an understanding of ways in which the embodiments herein may be practiced and to further enable those of skill in the art to practice the embodiments herein. Accordingly, the examples should not be construed as limiting the scope of the embodiments herein.
[0025] As mentioned, there remains a need for a nectar pouch for collecting unfermented nectar from palmyra palm. Various embodiments disclosed herein provide the nectar pouch for collecting unfermented nectar from palmyra palm that replaces the collection of palm nectar using a mud pot/container and reduces the fermentation and increases the shelf life by 3-4 days and generates income for the farmers by decreasing the shelf life. The nectar pouch collects unfermented nectar from palmyra palm using a vacuum chamber, thereby increasing the efficiency and maintain controlled atmosphere.
[0026] Referring now to the drawings, and more particularly to FIGS. 1 through 7, where similar reference characters denote corresponding features consistently throughout the figures, preferred embodiments are shown.
[0027] FIG. 1 illustrates schematic representations of a nectar pouch 100 for collecting unfermented nectar from palmyra palm according to an embodiment herein. The nectar pouch 100 includes an outer layer 102 and a neck layer 104. The outer layer 102 is made up of a flexible High-Density Polyethylene (HDPE) insulating material covering all the layers. The outer layer 102 includes a first layer 106, a second layer 108 and an inner chamber 110. The first layer 106 is a thermo layer that does not allow an ambient temperature to enter as well as an inner temperature of a phase change material (PCM) into the inner chamber 110. The second layer 108 is a three-side detachable layer that includes a phase change material box to include the phase change material to maintain a temperature of nectar below 10 degree Celsius after collection. The inner chamber 110 is made up of a food grade silicon rubber that collects nectar from the palmyra palm. In some embodiments, the inner chamber 110 is a unreactable chamber that does not react with the nectar after collection. The neck layer 104 is layered with a thermal insulation and a flexible hard silicon rubber. The neck layer 104 includes a neck velcro to hold the nectar pouch 100 with a spadix of the palmyra palm. The neck velcro is provided outside the flexible hard silicon rubber of the neck layer 104 which provides a tight fitting to the spadix of the palmyra palm to avoid insects entering into the nectar pouch 100 thereby preventing fermentation and providing unfermented nectar.
[0028] In some embodiments, the phase change material maintains the temperature of the nectar below 10 degree Celsius (oC). The phase change material (PCM) is a substance which releases/absorbs sufficient energy when it changes phase to provide necessary heat or cooling. The phase change material may include salt and glycol. The phase change material may include water/ice. In some embodiments, the second layer 108 is attached/detached to the nectar pouch 100 using hinges 112.
[0029] In some embodiments, a process to collect nectar from the palmyra palm using the nectar pouch 100 includes (i) freezing the phase change material box of the second layer 108 overnight in a refrigerator, (ii) inserting the phase change material box into the second layer 108 of the nectar pouch 100, and locking it using hinges 112, (iii) climbing the palmyra palm tree to cut a spadix of the palmyra palm and place the nectar pouch 100 covering the spadix, (iv) fitting the nectar pouch 100 for tighting to the spadix using the neck velcro, (v) collecting the nectar into the nectar pouch 100 and the collected nectar is a unfermented nectar. In some embodiments, the phase change material box is refreezed for the next day collection.
[0030] The nectar pouch 100 that collects unfermented nectar from the palmyra palm replaces a mud pot/container that is typically used for collecting the palm nectar. The nectar pouch 100 reduces the fermentation of nectar and increases its shelf life by 3-4 days. The nectar pouch 100 replaces a single use plastic that is used for collecting the palm nectar. The nectar pouch 100 reduces the energy and water required to create ice and collects the palm nectar without insects.
[0031] The nectar pouch 100 is user friendly and the nectar pouch 100 has a life time of about 4-5 years. The nectar pouch 100 is a reusable pouch and easy washable pouch, and reduces plastic covers by reducing carbon food prints. The nectar pouch 100 provides better quality nectar as the temperature is maintained, thereby providing better income for farmers. In some embodiments, the nectar pouch 100 implements a dry ice technology, such that the temperature is maintained between -7o C to +5o C for a period of about 18 hours. The nectar pouch 100 provides an improved shelf life of nectar, as the uniform temperature is maintained inside the nectar pouch 100 for about 18 hours (i.e. the temperature inside the nectar pouch 100 started to drop after 18 hours).
[0032] The nectar pouch 100 prevents external atmospheric temperature entering into inner chamber 110 as the neck velcro provides a tight fitting to the spadix of the palmyra palm to avoid insects entering into the nectar pouch 100. The nectar pouch 100 is a vacuum chamber that increases the efficiency and maintain controlled atmosphere and provides a higher collection rate. The fermentation is minimized in the nectar pouch 100 as the temperature is maintained below 2o C, thereby providing slower fermentation rate. The holding capacity of the nectar pouch 100 is about 1.5 litre and the weight is about 2.5 kilograms (kg). The nectar pouch 100 may a closed vacuum chamber and may be hygienic. The nectar pouch 100 avoids fermentation and provides premium quality nectar.
[0033] In some embodiments, the nectar pouch 100 is used for the purposes of medicine, dairy, ice cream, liquid food, etc. In some embodiments, the nectar pouch 100 includes a micro freezing rechargeable 5v lithium ion battery that can be used as a portable refrigerator. In some embodiments, the nectar pouch 100 includes a solar panel that is attached to the nectar pouch 100 for heating and cooling the phase change material box. In some embodiments, the nectar pouch 100 includes a Bluetooth and a WIFI connectivity to get updates and to modify the data (e.g. temperature inside the nectar pouch 100, fermentation rate, etc.).
[0034] The nectar pouch 100 is a specialized bag designed for easy use and cleaning, featuring chill-trapping technology that allows for the hygienic collection of nectar without fermentation. Compared to traditional sap collection methods, the nectar pouch 100 offers higher efficiency in gathering nectar while maintaining a stable temperature with no fluctuations. By eliminating the use of plastic bags in palm sap collection, the nectar pouch 100 reduces the carbon footprint. The nectar pouch 100 employs renewable resources for its chilling technique, reducing overall costs. Additionally, the nectar pouch 100 is break-resistant, insect-free, and provides excellent protection against various climatic conditions.
[0035] Table 1 shows the parameters that are analysed for collecting nectar from the palmyra palm using the nectar pouch 100.
Table 1:
S. No Height of tree (feet) Inner temp (degree Celsius) Outer temp
(degree Celsius) Humidity Time span for one cycle (hours) Quantity of nectar (millilitres) Quantity of Phase change material (grams) Time span of Phase change material Soil parameters Irrigated or non-irrigated Fertigation or Non-fertigated
1 26 19 27 77% 24 hrs 750ml 200g 3 hrs Mix of sea sand & saevalu (red sand) Non-irrigated Non fertigated
2 28 25 32 84 24 hrs 500ml 250g 3 hrs Mix of sea sand & saevalu Non-irrigated Non fertigated
s3 25 24 31 70 24 hrs 700ml 300g 3 hrs Mix of sea sand & saevalu Non-irrigated Non fertigated
4 27 24 32 71 24 hrs 490ml 350g 3 hrs Mix of sea sand & saevalu Non-irrigated Non fertigated
5 28 25 32 60 24 hrs 685ml 400g 3 hrs Mix of sea sand & saevalu Non-irrigated Non fertigated

[0036] The below table 2 compares the attributes of the nectar pouch 100 with the traditional methods.
Table 2:
Attributes Traditional Nectar pouch
Soluble solids (Brix) 13-14 15.5-18
pH 7-8 6 or low
Colour Golden brown or honey Oyster white
Flavour Sweet and delicious Harsh odour

[0037] The below table 3 shows the nutritional analysis of the nectar pouch 100.
Table 3:
Neera pouch nectar nutritional analysis
pH, Total sugars, Reducing sugar, Protein
Minerals- Na, P, Mg, Fe, Zn, Cu, Ph, Mn, B
Vitamins- Thiamine, Riboflavin, Pyridoxal, Pantothenic acid, nicotinic acid, Biotin, folic acid, inositol, choline, vit B12 & C
Complete Amino acid

[0038] The nectar pouch 100 collects unfermented nectar from palmyra palm using a vacuum chamber, thereby increasing the efficiency and maintaining controlled atmosphere inside the nectar pouch 100.
[0039] In some embodiments, a nutritional comparison of a conventional sap collection and using the nectar pouch 100 is provided. Samples are taken from the same palm tree using both the nectar pouch 100 and the conventional sap collection techniques. The experimental result indicates that the nectar pouch 100 produces sap of superior quality and nutritional content. The amino acid levels in sap collected with the nectar pouch 100 are 171.4% higher compared to the conventional method, essential for synthesizing proteins and other nitrogen-containing compounds. Additionally, the sap from the nectar pouch 100 is less acidic in terms of pH and contains no alcohol.
[0040] The nectar pouch 100 also yields sap with 139.8% more flavonoids than the conventional approach, offering extra medicinal benefits such as antiviral, anticancer, antioxidant, and anti-inflammatory properties. Furthermore, the sap obtained using the nectar pouch 100 contains higher levels of potassium, sodium, iron, zinc, and 95% more vitamins E and C. It also has a higher concentration of vitamin B3, crucial for the health of the skin, digestive system, and nervous system. The below is a comparison table of nutritional composition of palm sap collected from the conventional method and using the nectar pouch 100.
[0041] Table 4:
Unit Nectar Pouch Conventional Method
Total Sugars g / 100g 16.5 6.4
Free amino acids mg / 100g 956.5 350
Total flavonoids mg / 100g 0.96 0.17
Total phenols mg / 100g 22.05 14
pH 6.6 5
Alcohol % 0 4.7
Vitamin C mg / 100g 13.45 4.73
Niacin mg / 100g 14.86 1.98
Vitamin E mg / 100g 7 2.95
Calcium mg /100 ml 30.2 31.9
Potassium mg /100 ml 165 66
Sodium mg /100 ml 90.6 40
Iron mg /100 ml 55 2
Zinc mg /100 ml 20 3.7

[0042] In some embodiments, the yield of palm sap collected from the conventional method and the nectar pouch 100 is provided. Palm trees in the same area are used for the yield study. The test confirms that the sap yield from the conventional collection method is half that of the sap collected using the nectar pouch 100.
[0043] The below table 5 includes the data of average yield difference in sap collection using the conventional method and using the nectar pouch 100.
[0044] Table 5:
Method of collection Yield
Conventional Method 2 litres
Nectar Pouch 4 litres
[0045] FIG. 2 illustrates an experimental prototype of a nectar pouch 100 for collecting unfermented nectar from palmyra palm according to an embodiment herein. The functionalities of the nectar pouch 100 is as described above in FIG. 1.
[0046] FIG. 3 is a graph that illustrates a pH of nectar with respect of a phase change material (PCM) of a nectar pouch 100 according to an embodiment herein. The graph represents a pH of nectar that decreases with respect to time. The decrease in pH indicates higher the acidity due to fermentation. It is observed that the lime coated nectar (green colour) is highly acidic due to the increased rate of fermentation, whereas the phase change material ferments at a very slow rate and also maintains the nectar pH.
[0047] FIG. 4 is a graph that illustrates a phase change material (PCM) of cooling with respect of time according to an embodiment herein. The graph represents the time taken for PCM to cool, that is from 30 degree Celsius to reach 4 degree Celsius in 200 minutes.
[0048] FIG. 5 is a graph that illustrates a phase change material (PCM) of degradation with respect of time according to an embodiment herein. The graph represents a time taken by the PCM to degrade with respect to ambient temperature. The PCM withstands upto 24 hours and the maximum temperature reached by the PCM is 14 degree Celsius.
[0049] FIG. 6 illustrates a taste profile chart indicating a taste profile difference of palm sap collected using a conventional method and using a nectar pouch 100 according to an embodiment herein. A sensory study involving thirty participants of various ages and professions is conducted to determine the taste profile differences. The study revealed that the palm sap collected using the conventional methods tends to have a bitter taste due to the addition of calcium carbonate. In contrast, the palm sap collected using the nectar pouch 100 does not have this bitterness, as no calcium carbonate is added. Additionally, the nectar pouch 100 palm sap sample is found to have superior sweetness, aroma, and overall acceptance compared to typical palm sap samples.
[0050] The below table 6 illustrates the overall sensory results from various person.
[0051] Table 6:
Taste Nectar pouch Traditional Method
odour 4.5 3
Sweet 4.5 3.5
Sour 1 4
overall Acceptability 4.5 3
[0052] FIG. 7 is a flow diagram that illustrates a process to collect nectar from the palmyra palm using a nectar pouch 100 according to an embodiment herein. At step 702, a phase change material box of a second layer 108 of the nectar pouch 100 is freeze overnight in a refrigerator. At step 704, the phase change material box is inserted into the second layer 108 of the nectar pouch 100, and locking it using hinges 112. At step 706, a spadix of the palmyra palm is cut by climbing the palmyra palm tree and place the nectar pouch 100 covering the spadix. At step 708, the nectar pouch 100 is fitted for tighting to the spadix using a neck velcro of the nectar pouch 100. At step 710, the nectar is collected into the nectar pouch 100 and the collected nectar is an unfermented nectar.
[0053] In some embodiments, the process includes implementing a dry ice technology, such that the temperature is maintained between -7o C to +5o C for a period of about 18 hours.
[0054] The foregoing description of the specific embodiments will so fully reveal the general nature of the embodiments herein that others can, by applying current knowledge, readily modify and/or adapt for various applications such specific embodiments without departing from the generic concept, and, therefore, such adaptations and modifications should and are intended to be comprehended within the meaning and range of equivalents of the disclosed embodiments. It is to be understood that the phraseology or terminology employed herein is for the purpose of description and not of limitation. Therefore, while the embodiments herein have been described in terms of preferred embodiments, those skilled in the art will recognize that the embodiments herein can be practiced with modification within the scope of appended claims.
,CLAIMS:I/We claim:
1. A nectar pouch (100) for collecting unfermented nectar from palmyra palm, comprising:
characterized in that, an outer layer (102) that is made up of a flexible High-Density Polyethylene (HDPE) insulating material covering all the layers, wherein the outer layer (102) comprising,
a first layer (106) that is a thermo layer that does not allow an ambient temperature to enter as well as an inner temperature of a phase change material (PCM) into an inner chamber (110);
a second layer (108) that is a three-side detachable layer that includes a phase change material box to include the phase change material to maintain a temperature of nectar below 10 degree Celsius after collection; and
the inner chamber (110) that is made up of a food grade silicon rubber that collects nectar from the palmyra palm, wherein the inner chamber (110) is a unreactable chamber that does not react with the nectar after collection;
a neck layer (104) which is layered with a thermal insulation and a flexible hard silicon rubber, wherein the neck layer (104) comprises a neck velcro to hold the nectar pouch (100) with a spadix of the palmyra palm, wherein the neck velcro is provided outside the flexible hard silicon rubber of the neck layer (104) which provides a tight fitting to the spadix of the palmyra palm to avoid insects entering into the nectar pouch (100), thereby preventing fermentation and providing unfermented nectar.

2. The nectar pouch (100) as claimed in claim 1, wherein the phase change material (PCM) maintains the temperature of the nectar below 10 degree Celsius (oC), wherein the phase change material is a substance which releases/absorbs sufficient energy when it changes phase to provide necessary heat or cooling.

3. The nectar pouch (100) as claimed in claim 1, wherein the phase change material may include salt and glycol or water/ice.
4. The nectar pouch (100) as claimed in claim 1, wherein the second layer (108) is attached/detached to the nectar pouch (100) using hinges (112).

5. The nectar pouch (100) as claimed in claim 1, wherein the nectar pouch (100) implements a dry ice technology, such that the temperature is maintained between -7o C to +5o C for a period of about 18 hours.

6. The nectar pouch (100) as claimed in claim 1, wherein the nectar pouch (100) comprises a micro freezing rechargeable 5v lithium ion battery that can be used as a portable refrigerator.

7. The nectar pouch (100) as claimed in claim 1, wherein the nectar pouch (100) comprises a solar panel that is attached to the nectar pouch (100) for heating and cooling the phase change material box.

8. A process to collect nectar from the palmyra palm using a nectar pouch (100) comprising:
freezing a phase change material box of a second layer (108) of the nectar pouch (100) overnight in a refrigerator;
inserting the phase change material box into the second layer (108) of the nectar pouch (100), and locking it using hinges (112);
climbing the palmyra palm tree to cut a spadix of the palmyra palm and place the nectar pouch (100) covering the spadix;
fitting the nectar pouch (100) for tighting to the spadix using a neck velcro of the nectar pouch (100); and
collecting the nectar into the nectar pouch (100) and the collected nectar is an unfermented nectar.

9. The process as claimed in claim 8, wherein the process comprises implementing a dry ice technology, such that the temperature is maintained between -7o C to +5o C for a period of about 18 hours.
Dated this July 10th, 2024

Arjun Karthik Bala
(IN/PA-1021)
Agent for Applicant