Abstract
This chapter used a qualitative approach to investigate and describe the palm wine production and alcohol distillation practices of the indigenous people of the Yala-Obubra community in Cross River State, Nigeria. The chapter involved palm wine tappers and alcohol distillers (n = 10). A focus group discussion was held with the respondents, with audio recordings and notes for data collection. The study documented several practices in palm wine production and alcohol distillation and discovered declining palm tree population, climate change, high cost of production, lack of access to credit and social amenities, and stealing as some challenges faced in producing palm wine and distillation of alcohol. The chapter recorded some economic opportunities in the indigenous production of palm wine and distillation of alcohol, and discussed the relevance of these two traditional practices in promoting entrepreneurship among students. The implications of this study's findings were discussed for the promotion of sustainable production and preservation of these traditional practices in Nigeria.
TopIntroduction And Background
Over the years, there has been a persistent cry in Nigeria among stakeholders due to the issue of unemployment among youths. A significant portion of the unemployed people have graduated from different tertiary institutions in Nigeria (Owan et al., 2022a). In the past, different scholars have advocated for restructuring the tertiary education curriculum to improve students' entrepreneurial skills for job creation (Eje et al., 2021; Owan et al., 2021; 2022b). However, the unemployment situation keeps worsening with each passing year. Recently, Oseni and Oyelade (2023) analysed available World Bank data on unemployment from 1981 to 2020 and revealed that the average proportion of the labour force in Nigeria was 76.77%, with the lowest and highest values falling between 71.7% and 79.35% respectively. In contrast, the rate of employment growth was only 17.45% annually. This substantial difference explains why the compensation for employees is low, with a growth rate of only 35.96%. At the time of writing, Nigeria’s unemployment rate stood at 41% (Osabohien, 2023).
The high unemployment rate has created a need for university students to devise new strategies to generate income and create self-employment opportunities. It has been argued that no government can employ all its citizens (Ekaette et al., 2019; Odigwe & Owan, 2019), although highly developed and industrialised nations have small unemployment rates. One way that Nigerian students and graduates can leverage to free themselves from the burden of unemployment and poverty is to consider developing entrepreneurial skills and mindset. Some studies have shown that the entrepreneurship activities of students are critical in poverty reduction (Lee & Rodríguez-Pose, 2021); however, students’ behavioural changes were required (Si et al., 2015).
From the preceding, it is imperative for students to consider venturing into different initiatives to enhance their earnings and liberate themselves from poverty. This qualitative research paper discusses the importance of indigenous practices such as local palm wine production and alcohol distillation in enhancing students’ entrepreneurship development. Palm wine is a traditional beverage very common in Nigeria, like most African countries that grow palm (Akinrotoye, 2014). It is a whitish liquid consumed throughout the tropics (Uzogara et al., 1990). However, it must be noted that fermented palm wine can produce spirits through a distillation process. The distillation process involves heating the fermented palm wine to a high temperature to produce steam, which is then condensed into liquid form, resulting in a more concentrated and potent alcoholic beverage. Although both can be termed alcoholic drinks, palm wine is different from the spirit produced from it in several regards. First, palm wine is a mildly alcoholic beverage, with an alcohol content ranging from 2% to 6% (Lal et al., 2003). In contrast, the alcohol produced from palm wine is much stronger, with an alcohol content of around 40% to 43% (Tagba et al., 2018). Palm wine has a sweet, slightly sour taste, with a fruity aroma that is often compared to that of champagne. Unfermented palm wine is clean, sweet, colourless syrup, which is mainly sucrose (Okafor, 1975). The alcohol produced from palm wine, however, has a more intense flavour and a stronger, more pungent aroma. Palm wine is produced by tapping the sap of palm trees and collecting it in containers. The alcohol produced from palm wine is made by fermenting it and then distilling it. The alcohol from palm wine is durable and can be bottled for export to other countries. On the contrary, palm wine is a perishable product typically consumed locally and regionally.
Key Terms in this Chapter
Palm Wine Production: This refers to the process of extracting sap from the trunk of palm trees, which is then fermented to produce a beverage with low alcohol content. This practice is common in many parts of Africa and plays an important cultural and economic role in many communities.
Distilled Spirits: These, also known as hard liquor or alcoholic beverages, are produced by distilling fermented grains, fruits, or vegetables. Examples include whiskey, vodka, gin, rum and brandy, which typically have higher alcohol content than beer or wine.
Entrepreneurship: Entrepreneurship refers to designing, launching, and running a new business venture in the face of uncertainty and risk to create value, generate profits and achieve sustainability. Entrepreneurship drives economic growth, creates jobs, fosters innovation, and addresses social challenges.
Indigenous Practices: This refers to traditional knowledge, skills, and techniques passed down through generations in a particular community or culture. These practices are often closely tied to the local environment and resources and are shaped by social and cultural factors.
Fermentation: The process by which microorganisms such as yeast break down sugars into alcohol, carbon dioxide, and other byproducts. In palm wine production, fermentation converts sap from palm trees into an alcoholic beverage.