The use of palms as a source of sweet sap is ancient and widespread throughout the palm-growing regions of Africa, Asia and the Americas. Sweet sap is consumed fresh, processed into syrup or sugar, or fermented into alcohol or vinegar. We review 40 species of palms and their tapping methods, which may be either destructive or nondestructive. Nondestructive exploitation, as with Phoenix canariensis, can provide a sustainable harvest
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Ortega et al. (2013) studied this question.
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