The process begins with collecting sap from coconut or palm flowers as these men are doing. Fresh sap, known as 'Neera,' is initially sweet, lukewarm, and non-alcoholic and collected in small pots attached beneath sliced unopened palm flowers. Fermentation occurs through two main factors:
natural yeasts present in the air and residual yeast from previous batches left in collection containers. Initial fermentation begins immediately after collection. Within two hours, the sap becomes toddy with 4% alcohol content. Further fermentation up to 24 hours creates a stronger, more sour taste but beyond 24 hours, the liquid begins turning into vinegar. Collection pots are deliberately left unwashed to retain starter inoculum.
The final product is a white, sweet, effervescent beverage with a characteristic flavor containing between 4-6% alcohol. A number of early postcards celebrated the harvesting of toddy.