Marriage law amendment approved by Union Cabinet

Union Cabinet approved the amendments to the marriage law. The Bill is expected to come in the August 2013 Session of Parliament .

 Objective :

  • To enable a married woman to get a share of her husband’s ancestral property as compensation in case of a divorce. As per the bill in case the ancestral property cannot be divided the woman would get adequate compensation by calculating the husband’s share.

The Group of Ministers (GoM) have been asked to take an idea on whether a judge can exercise the judgement in granting divorce if one of the partners don’t move a second joint application for divorce with common consent. The GoM also had discussion over the issue of allowing courts to decide on doing away with the compulsory 6 month waiting period for couples seeking divorce through a joint appeal by common consent.

Benefit for Coconut Sector as Tapping Unfermented Sap or “Neera” from Coconut approved by Kerala Government

Tapping unfermented sap or Neera from the coconut was approved by the Government of Kerala all over the state.  As a part of the pilot project Neera tapping will take place in each and every district all over Kerala in units of 1500 coconut trees. The federations  as well as the companies that are associated to Coconut Development Board will be permitted to produce Neera. Packaging of Neera will be totally free from the alcoholic content, this will be ensured via technological advances. For the purpose of production of neera, Abkari Laws will also be amended.

What is Neera or Pandaneer or Sweet Toddy?

Neera (padaneer in Tamil Nadu) also called sweet toddy is the non-alcoholic drink which would benefit coconut sector. Neera is refrigerated, stored and distributed by semi-government agencies. It contains many nutrients including potash. It is a delicious health drink and a rich source of sugars, minerals and vitamins.

Palm sap begins fermenting instantly after collecting, because of natural yeasts in the pores of pot and air (ofttimes spurred by residual yeast left in the collecting container). In two hours, fermentation yields an aromatic wine of up to 4% alcohol content, gently intoxicating and sweet. The wine may be left to ferment longer, up to a day, to produce a stronger, more sour and acidic taste, which some individuals favour.

  • Longer fermentation yields vinegar instead of stronger wine.