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.
Published in Chapter:
Students' Entrepreneurship Development Through Indigenous Palm Wine Production and Alcohol Distillation: The Case of Yala-Obubra Community
Valentine Joseph Owan (University of Calabar, Nigeria & Ultimate Research Network, Nigeria), John Asuquo Ekpenyong (University of Calabar, Nigeria),
Mercy Valentine Owan (University of Calabar, Nigeria & Ultimate Research Network, Nigeria), Joshua Nkpokpo Owan (Independent Researcher, Nigeria), and
Aidam Benjamin Ekereke (University of Calabar, Nigeria)
Copyright: © 2023
|Pages: 25
DOI: 10.4018/978-1-6684-7024-4.ch003
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.