Neera. He admires Nelson Mandela for his sacrifice and patience, Nobel Laureate Wangari Maathai for her passion and persistence, Winston Churchill for his courage and discernment of the times and his late father because he was ‘...a complete person. In faith, family, politics, enterprise and community...’ Asked what historical figure he would have over for dinner if he could he answered King David of the Bible and Mahatma Gandhi. The king, because of his ability to blend all his different capacities into one human being, and the Mahatma for his deep reflections. Presidential ambitions. Mutava has declared his intentions to vie 	Mutava Musyimi
21111992	for the presidential seat in Kenya's 2012 General Elections. He launched his candidacy on July 2, 2011 in Nakuru. His slogan is 'It's Time!' or 'Ni Sasa' (translated into Swahili). His symbol is a lit candle. He is reported to be pursuing the nomination of the Democratic Party of Kenya when it selects its flag bearer. Mutava Musyimi Mutava Musyimi (born 1952) is a Kenyan politician. He belongs to the Party of National Unity and was elected to represent the Gachoka Constituency in the National Assembly of Kenya since the 2007 Kenyan parliamentary election. Early life and family	Mutava Musyimi
21111993	Neera Neera Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used as a drink. Neera extraction is generally performed before sunrise. It is sweet, translucent in colour. It is susceptible to natural fermentation at ambient temperature within a few hours of extraction, and is also known as palm wine. Once fermented, Neera becomes toddy. Neera is widely consumed in India, Sri Lanka, Africa, Malaysia, Indonesia, Thailand, and Myanmar. Neera is not the juice made from palm fruit. Neera requires neither mechanical crushing, as in the case of sugarcane, nor leaching	Neera
21111994	, like beet-root; it is obtained by slicing the spathes of the coconut, sago, and Palmyra (Borassus flabellifer L.") palm, and scraping the tendermost part, just below the crown. Composition. Neera is rich in carbohydrates, highly alcoholic mostly sucrose, and has a nearly neutral pH. It has a specific gravity ranging from 1.058 to 1.077. The chemical percentage composition of neera varies, depending on such factors as place, type of palm, mode and season of collection. Typical values are: Fermentation. Neera is highly susceptible to natural fermentation at ambient temperature within a few hours of extraction from the palm source . Once fermented, it transforms into toddy with 4% alcohol. Using several technologies developed by various research institutes, neera is processed and preserved in its natural form to retain the vitamins, sugar, and other nutrients beneficial for health. To extend the shelf life of neera, heat preservation techniques such as pasteurization are used. A team of experts from SCMS Institute of BioSciences and Biotechnology, Cochin, India have successfully developed filtration and preservation techniques for neera and collaborated with Coconut Development Board to commercialize the drink among the public. A special filtration technique to enhance the shelf life of neera was developed  by the National Chemical Laboratory in Pune, India. Technologies for the preservation and processing of neera were also developed by the Central Food Technological Research Institute in Mysore, India. By-products. Palmgur (jaggery), palm sugar, coconut nectar and neera syrup are produced by heating fresh neera and concentrating it. Caramelization turns the heated neera from milky white to transparent brown. West Bengal and Orissa are the Indian states where most of the neera is converted into palmgur. Palmgur is also produced from neera in the states of Gujarat and Maharashtra. Neera Neera, also called palm nectar, is a sap extracted