NSUKKA, Nigeria — THE pay is low and the work involves scaling a 50-foot tree multiple times a day with no safety net, so it is not surprising that Nigerian palm wine tappers are struggling to find fresh recruits.
“No newcomers,” said Anthony Ozioko, a slight 63-year-old, visibly drained after a mid-morning climb up a palm tree in the southeastern town of Nsukka.Nigerians have been drinking the sap from raffia trees, a species of palm, since long before the country existed.Palm wine was once the region’s main social drink, an almost mandatory offer at events like weddings and concerts, although the proliferation of beer and foreign liquor has in part curbed the demand for the more traditional drink.Consumed straight from the tree, palm wine is a non-alcoholic drink and said by some to have medicinal qualities, especially for the digestive system.When fermented and distilled, palm sap produces a drink that recalls a bottle of Sprite, but with much less sugar and about as boozy as a standard bottle of beer.Experts say the consumer demand for palm wine is strong, but production is struggling amid a decades-long agriculture sector decline in Nigeria, where the oil industry, Africa’s largest, has become excessively dominant.Attempts to develop the palm wine sector have mostly floundered and the business largely remains as rudimentary as ever: tappers climb the tree, process the sap and deliver it directly to a customer, typically someone who lives nearby.For young Nigerians the work seems to have little appeal.“I don’t want (my son) to be a tapper. I want him to be a pilot,” said Sabimus Nwudo as his neighbour Ozioko described the gruelling work and marginal profits.When a tree is ready to be harvested, the first task is “to make the road” by using a machete to cut divots up the trunk, which serve as slots for both feet and a locally made climbing aid that resembles a harness, Ozioko explained.His climb looked daunting but he moved quickly, wedging his harness and feet in the pre-cut divots, eventually securing himself at the top of the trunk, where he collected the sap that had dripped overnight into a bottle attached to the trunk.Ozioko’s expert movements made the work look deceptively safe but serious injuries and some deaths have occurred, locals said.Put simply, “if you don’t know how to climb it, you’ll fall”, said the tapper, resting on a chair after removing a few bees from his latest haul and gulping down a cup.The industry is still “in its cradle” and has so far failed to attract any meaningful investment, said Isona Gold of the Nigerian Institute for Oil Palm Research (NIFOR).Gold said he sees huge opportunities for growth but his vision for better organisation and higher profits for tappers has stalled.The plan calls for the formation of clusters of 10 tappers, each harvesting 150 litres of palm wine per day, with a series of local processing plants selling a bottled product — alcoholic or not — to vendors.View the original article here
Nigerian palm wine sapped by big oil
