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DraftCraft's year old campaign starting December 2014 to promote Goa's hidden treasures through its Goa Chapter through campaigns that include the controversial resumption of mining in the state, promotion of a 30,000-year-old petroglyphs at Usgalimal, projection of heritage zones like Fontainhas and the popularisation of quaint and fragile Goan Feni that risks extinction finally gets vindicated as the Goa government decides to promote Feni as a Heritage Drink.

On 24 January 2016, Goa's Chief Minister Laxmikant Parsekar said Feni has a lot of useful qualities, especially its medicinal value due to which it can be used to cure a number of ailments, while speaking as chief guest at the first stakeholders’ meet for the development of Feni organised by department of excise in collaboration with The Goa Cashew Feni Distillers and Bottlers Association and All Goa Toddy Tappers Association at Taleigao.

“We have missed the bus in promoting Feni to outsiders and cashing in on its popularity with tourists. Both coconut and cashew Feni are not mere liquors and the cashew and coconut trees are part of our culture,” he added.

So, we could expect nature tourism to receive a fillip in the state which will soon have tourists dropping in to see cashew plucking and the process of making Feni. Mr. Parsekar seems to be leaving no stone unturned to promote Feni as an intrinsic part of Goa's culture.

Steps in the production of Feni - A Walk-Through!

Step 1 - Cashew fruit being loaded in a motor crusher for crushing

Step 2 - Cashew fruit pulp being collected for juicing

Step 3 - Cashew fruit pulp being squeezed in a mechanical juicer

Step 4 - Juice from cashew pulp being collected

Step 5 - Cashew fruit juice being stored in barrels for fermentation for 8 days

Step 6 - Fermented cashew fruit juice being transferred into pots for distillation

Step 7 - Fermented juice being brought to a boil in earthen pots

Step 8 - The vapours pass through pipes submerged in water tanks for cooling

Step 9 - Once cooled, the vapours condense into a distillate collected at the other end

Step 10 - The first distillate is called Urrack which is then added to fermented cashew juice in the subsequent rounds to form Feni

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