Palm wine as the name implies, is the product of sap of different palm trees. These include; date palm, coconut palm, Palmyra palm, the oil palm and the Raphia palm. The term “wine” comes as the result of fermentation of natural wild yeast from the palm. The two common species found especially among the Igbo speaking area of south Eastern Nigerian and believed to have originated from West Africa is
(i) The oil palm (Elaeis guineensis) called “Nkwu” and
(ii) The Raffia palm (Raphia Vinifera) called “Ngwo”;
The Raffia palm is known for it’s sparse growth along the river banks and coastal
regions. It attains the height of about 5-10m tall, while the oil palm which is the
most abundant is found all over Igbo land and grows well in a deep well drained
loam or clay loam soil. It attains the height of about 10-18m and requires rainfall
of between 152-177cm per year; it requires moderate temperature and abundant
sunshine.
In Nigeria, palm wine is known with different names: Emu and Oguro in the west,
“Anyo-udi” in Esan Edo state, Nkwu ocha, mmanya nkwu, mmanya ocha, mmanya
ngwoin Igbo land In Edo state, Nman by the Efik part of Akwa Ibom etc. Oil palm
tree is the source of palm wine known as “mmanya nkwu,” and the Raffia Palm
tree is the source of palm wine known as mmanya Ngwo. Each of the palm wine
categories are regarded with different respect and serve different functions in
different occasions depending on of course how that particular area regards it.
The bond between palm wine and the Igbos of South East Nigeria dates back to
pre-colonial times. They hold palm wine to high esteem and regard it as a special
drink. As kola nut is powerful so is the wine in real Igbo traditional society.
Production Palm wine is obtained from palm tree by the process of “palm wine
tapping” (Ite nkwu). People who tap palm wine are specialized individuals called
palm wine tappers. (ote nkwu). A typical palm wine tapper should have a climbing rope made from the palm fronds, a short cutlass for cutting palm fronds, a tapping knife and a calabash. Palm wine tapping involves climbing to the required height or to the neck of the palm tree. But in some areas, palm wine is tapped from a fallen or cut palm tree. The palm fronds are cut to expose the soft tissue at the top of the palm wine. The tapping knife is used to piece a hole into the tissue of the fluorescence to allow for flow of the palm juice, A specially carved tiny bamboo, hollow metallic pipes or other instruments are connected to the hole to convey the wine to the collection materials.The collection materials could be tied to the palm tree with a rope in the case of standing palm tree or simply supported by sticks in felled palm trees.
Felled palm trees are usually allowed to fall on a support that would allow a rapid
flow of its liquid content from the root to the shoot. Some palm wine tappers prefer
to use dry shrub to burn the tree, heating up the internal liquid content before
tapping.
Collection process of Palm wine:
After about 24 hours the tapper goes back to collect the juice into another Calabash
or container. The tapper can collect in the morning and also in the evening,
depending on the flow rate of the palm wine. The juice from the palm tree is
fermented by the wild yeast from the palm tree or those present in the collection
containers. The rate of fermentation depends on the time of consumption. The
longer the palm wine stays the higher the rate of fermentation. It is a normal
practice to dilute the original juice with water depending on the quantity and
quality the tapper needed. The fermentation of palm wine is not controlled and this causes very, copious bubbling and foaming from the container. And it is not advisable to close the container but use sponge grasses to close them.
“Mmanya Ngwo” from the Rafia tree tastes very sweet but ferments within a short
duration. The mmanya nkwu’ has a unique sweet, but pleasant taste which it
maintains for a longer duration. The fermentation of mmanya nkwu Elu depends
on the type and species of the palm tree that it was tapped from. In Ametiti-Achi
Community in Oji River L.G Area of Enugu State, the young palm tree that is
tapped from is called “ofu nkwu” and its juice taste sweet and last for longer
period.
Storage: – palm wine is best stored in clay pots or calabash because the storages
pots and calabash slows the rate of fermentation.
Serving of palm wine
In any gathering, amongst the Igbos of Nigeria, it is the youngest man that serves
the wine, which is usually, drank traditionally in elephant tusk, cow horns or cup
made from Calabash called (oba or otoo). The young man serving the wine places
the wine calabash on his left thigh and support it with his left hand, while he holds
the cup in his right hand. The first one he serves is handed to the host to drink. The
second goes to himself while the third goes to the eldest man in the gathering.
After all formalities, the rest of the men are served equally except for titled men
who are served before the others. But if the young man is to serve the wine
standing, he holds the base of the calabash with his right hand and the neck with
his left hand, while the partakers hold out their cups for him to pour out the wine.
This is not the case for a woman. If she is to be served the wine, the young man
pours it himself and hands the cup of wine to her, who in turn receive it with both
hands as mark of respect, and honour she must not drink it while standing in the gathering. She squats down or sits somewhere before drinking it. If at any point the young man decides to shake the calabash to make for even concentration, he must first drop the calabash on the ground before he continues serving and the first person to tap him will receive a cup of wine.
The last cup of palm wine which contains the dreg called ‘oha mmanya’ is usually
given as a mark of honour to the eldest or the host.
Palm wine has a strong cultural, economic and health significance especially among the people of Ametiti-Achi Community.
(i) Cultural Significance
Palm wine is used at important traditional ceremony like marriages (Igbankwu),
burial ceremony, worship rites etc.
Marriages cannot be contracted without palm wine from the first to the last
marriage rite, a specified quantity of palm wine must be presented by the
prospective in-law for the marriage to proceed. The in-laws are mandated to bring
large earthenware jars (Ite aga) of palm wine during the last marriage rite. The
climax of Ametiti-Achi Community traditional marriage ceremony is based on
palm wine. The bride's father hands a calabash cup (otoo) of palm wine to his
daughter asking her to show him and his kinsman her husband, after taking a sip,
she dances around the arena symbolically searching for her husband until she
finally finds him and hands the drink over to him while on her knees. This
marriage is sealed. Due to the prominent role played by palm wine in Ametiti-Achi
Tradition and marriage, the ceremony is known as Igba nkwu, meaning palm wine
carrying.
Burial ceremony: palm wine plays very important role during burial ceremonies.
Grave diggers, traditionally are presented with palm wine before they start digging
any grave. They will be supplied palm wine until the grave is completed. Palm
wine is used for entertainment. Guests are entertained with palm wine during burial
ceremonies especially the titled men.
Worship Rite:
Palm wine is the choice drink and is offered to the ancestors as sign of worship
during any traditional religious ceremony. The most eldest of each family pour out
libation with palm wine in order to appease the gods and their ancestors for
protection and guidance.
Visitors are entertained with palm wine especially during festive periods.
Ordinarily a guest is always welcome with keg of palm wine showing total
acceptance and welcome.
Every evening, farmers return home to relax with some kegs of palm wine.
The Economic Uses of Palm Wine
In Ametiti-Achi Community, palm wine trade
is an important economic activity. The palm wine tappers sustain their families
with monies realised from palm wine sales. In this area palm wine business is
lucrative especially during the weekends and festive periods when demand of the
product is high,
The sellers of these products earn their living and in turn create revenue for the
government through the money they pay to the market leaders and the local
government.
The Health Benefits of Palm Wine Palm wine also has some medical application,
as it contains, sugar, yeast, amino acids, potassium zinc and has some vitamin A, C, Bl, B2, B3 and B6. The yeast and vitamins that are contained in palm wine help the consumers, eyesigh, It protects and improves the eyesight.
Pregnant women consume it fresh for the sweetness and nutrition, while nursing
mothers drink it warm to enhance breast milk production. Palm wine, when soaked
with herb is good for the treatment of malaria and measles in children.
Fresh palm consumed in moderation has no side effect except the adulterated and
highly fermented palm wine.
Highly fermented palm wine can cause diarrhea and headaches when consumed.
Adulterated and highly fermented palm wine could be injurious to organs of the
body like liver and kidney.
It could be Dangerous for an ulcer patient when it is highly fermented.
Conclusion
The role of palm wine cannot be over emphasized, as it can only be ranked second
to kolanut in terms of importance, But notwithstanding, it’s overriding importance
both in traditional Igbo society and in contemporary Igbo society; it is today an
endangered commodity. In the olden days, palm wine tapping was a Lucrative and
attractive business. Today, it may be attractive but no longer lucrative.
Modernization has taken a heavy toll on it. As the wine tappers are dying or
retiring because of old age, the ranks of wine tappers keep getting more depleted.
No Igbo young man cares to be a palm wine tapper. For this reasons,its demand
override the supply which brings about the adulterated type of palm wine in the
market.
References
Bassir, O. (1968) Some Nigerian Wine. West African Journal Biol. Appl. Chem.
10:41-45
Ogbonna A (1984) Isolation of Yeast from Raffia Wine, PhD Thesis University
of Nigeria
Okafor .N (1972) Micro Biology and Biochemistry of Oil Palm Wine Adv. Appl
Microbiology Vol. 24:237.215
Year of Interview (2020)
Woribe Godwin, Village – Achi Gbaragu. (Palm Wine Tapper)
Iloeje . O, Village – Ametiti-Achi. (Palm Wine Tapper)