The process of obtaining this vinegar is done by toddy-tapper of the village, he performs his job thrice a day on each coconut tree given to his care, morning, afternoon and evening. In the morning and, evening the “vein” of the tree at its top is opened and the sap slowly drains into attached clay pot or plastic jug. During the afternoon heat, the toddy tapper climbs the trees and closes the openings so that the tree has time to recover its lost fluids.
Toddy Tapping is done till enough sap is collected from the coconut trees to fill up a large jug. Once enough sap is collected, our team then subjected it to a process which results in the production of Goan vinegar. The process of fermentation takes a minimum of 6 months to a year.