Tuak in high demand in Kelantan during Eid

Tuak in high demand in Kelantan during Eid

BACHOK: Tuak, also known as coconut toddy, is more synonymous during Ramadan, but the high demand during Eid al-Fitr has prompted entrepreneurs to increase their harvesting output.
Entrepreneur Mohd Suhaimi Jusoh, 47, said that currently he is able to produce up to 100 liters of tuak per day with the help of his children. He said the demand has increased because customers use tuak to make ‘nise’ syrup (liquid palm sugar) to dip with rendang or plain ketupat on the first day of Syawal.

Additionally, there is a demand for fresh tuak to be enjoyed during the festive season along with other dishes. “The demand for tuak to be made into syrup has increased as customers prioritize authentic taste without mixing with sugar,” he told Bernama recently.

He said that every year before Eid al-Fitr and Eid al-Adha, there is a demand for tuak to be made into original syrup, especially among ‘nise kerek’ makers in several districts including Bachok, Kuala Krai, Tanah Merah, and Gua Musang.

“This Ramadan, the demand has increased, causing us to have to add 20,000 units of mineral bottles, an additional cost of RM10,000, and increase the number of freezer boxes from five to nine units for the use of ‘frozen’ tuak,” he said. Tuak is also sold to international markets such as Singapore and South Korea through sales agents in Johor.

“However, there are constraints such as liquid tuak becoming gassy and prone to explosion, while frozen tuak involves high postage costs,” he said, adding that most of the customers and suppliers for tuak are from Kuala Lumpur, Johor, Melaka, and Pahang.

Commenting on the process of obtaining tuak liquid, it requires skill in tying to flex the tips of the new coconut shoots (mayang), said Mohd Suhaimi, which takes six months to master. The former agricultural worker said more than 200 coconut trees were planted to gather the harvest.


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