Assessment of Traditional Palm Wine Tapping Practice Effect on Vegetation in Nasarawa State, Nigeria

Abstract

Palm wine is an alcoholic drink obtained by the natural fermentation of the sap of various type of palm trees, it produced and consumed in various part of the country and beyond. This rich beverage is been used for different traditional practices not only for occasional consumption, so it is of high demand product. The tapping process starts from traditional dealers known as Palm Wine Tappers, that climbs to the top most part of the palm trees, cut it open from the side or middle, or cut down the tree for the liquid sap and this produces lactic-alcoholic-acetic fermentation that is conducted by the lactic acid bacteria (LAB), yeast and acetic acid bacteria (AAB). The tapping process practiced in difference part of the country are; burning/falling, pruning and trimming. They poses a threat to palm trees that serves other environmental, economic, health and nutritional benefits to human and the ecosystem. This practice renders high number of palm trees less productive or dead in a society with no food security, shaky economy, poor environmental practice/awareness and tree planting habit. Due to high demand for the product, 4 out of 10 palm trees are been converted to palm wine production source, this implies that the palm tree can not produce palm fruit that is more of high economic benefits and also contributes to the shortage of palm tree lifespan that serves as a good absorbent of carbon and gives out oxygen through photosynthesis process, a measure that adds value to living organism and reduces warming of the environment. This study recommends proper public awareness especially to the people involve in the trade “Palm Wine Tappers” and introduction of more sustainable way of tapping, monitoring and emphasis on tree planting.