The fresh juice of the sugar palm is sweet and refreshing, but when it begins to ferment it is a powerful intoxicant.
The sugar palm developes and matures on an average six leaves every year.
This fermented beverage often excites the Ambonese nature to frenzy, though only made from the juice of the arên or sugar palm.
The most promising of these plants is the sugar palm (Arenga saccharifera).
They spend most of their time at this particular place in manufacturing sugar from the sugar palm.