The Value of Palm Wine Tapping in the Food Production Practices of Igbo-Land: A Case Study of Idemili South Local Government Area, Anambra State

Abstract

Indigenous technology such as tapping of palm wine has proved to be an efficient and effective means of food processing in the tropical world, Particularly in South Eastern Nigeria. Oil palm (Elaesis guineesis) and Raphia palms (Raphia hookeri and Raphia vinifera) are the most useful palms in the Eastern Nigeria. Using ethnographic research method, the paper examined the socio-cultural, religious, health and economic value of these palms in the southeastern part of the country and asserted that pasteurization of palm wine or its sap without the addition of sodium metabisulphite or any other preservative could preserve the product without the loss of any vital constituents of the palm wine/sap. The paper also buttressed that palms are traditionally tapped for their sap. The author of this work is of opinion that with the cordial relationship existing between traditional food processors and food scientists/technologists in the case of well-preserved palm wine, income would thrive much more, comparable to what it is now. Based on the findings, the study recommend partnership of food scientists and traditional food processors for effective preservation of the product with resultant huge income generation.

Keywords: Palm Wine, Tapping, Traditional, income