“Rather, a characteristic fruity aroma and flavour of cashew feni is conserved in the end product,” he said. Those in Valpoi and Bicholim the hubs of feni productiondistill anywhere between 20,000 to 25,000 litres, while small-time distillers in Salcete produce just about 1,000 litres.To prepare feni, cashew apples are crushed and the juice fermented. The first stage of distillation of this juice produces a beverage called urrak, while feni is obtained after the second stage of distillation. Director E Chakurkar said that while one regular-sized test tube of the formula could last an entire season of cashew feni production, it depended on the user of the culture.There is a vast difference in the amounts of cashew feni produced by distillers in a season. They then improved upon these by re-culturing the yeast,” .Principal scientist (horticulture), A R Desai, who conjured this concoction with his team, said it would be incorrect to consider that use of the formula renders cashew feni completely odourless.
If You Like This Story, Support NYOOOZ
Your support to NYOOOZ will help us to continue create and publish news for and from smaller cities, which also need equal voice as much as citizens living in bigger cities have through mainstream media organizations.
Stay updated with all the Latest Goa headlines here. For more exclusive & live news updates from all around India, stay connected with NYOOOZ.
