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Unfermented coconut sap

This item is provided for research purposes. Contact the Australian National University Archives at butlin.archives@anu.edu.au for permission to use.

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CollectionsNancy Hitchcock
Date created: 1957
Description: 
Called `sweet toddy' coconut sap, when allowed to naturally ferment naturally, becomes an alcoholic beverage.
Location: Nauru, Pacific Ocean
URI: http://hdl.handle.net/1885/48722
http://digitalcollections.anu.edu.au/handle/1885/48722
Other Identifiers: ANUA 293-5-20

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