It is obtained by cutting the end from a frond and collecting the sap that runs out daily.

The coconut sap, when allowed to undergo spontaneous fermentation, is transformed into an alcoholic drink known as tuba.

When tanbark is added during the collection of the sap, the tuba has longer shelf life.

Without tanbark, tuba turns sour a few hours after the sap is exuded from the spathe. It has lower alcohol content of 2%-4%. It turns into vinegar when allowed to ferment further.

On the other hand, tuba with added tanbark has alcohol content of 10%-13%, has a longer storage life and improves with age. More mature better quality tuba is known as bahalina.