In Nigeria, agadagidi, a traditional alcoholic beverage made from plantains, is a popular choice for celebratory occasions. However, the drink’s production and quality often face challenges. Generally made in limited quantities due to storage difficulties, agadagidi is predominantly crafted in the southern part of Nigeria. Notably, states such as Akwa-Ibom, Cross River, Imo, Enugu, Rivers, Edo, Delta, Lagos, Ogun, Osun, and Oyo are renowned for their plantain cultivation.
A recent study delved into enhancing the production of agadagidi with the primary aim of stimulating job creation. Traditionally, agadagidi is created by fermenting overripe plantain juice, known as must, for three days and subsequently filtering it. The resulting beverage possesses a cloudy appearance, effervescence, and a sweet-sour taste.
Given the abundance of plantains in Nigeria and the high cost of imported wines, the research aimed to explore the potential for improving the quality of agadagidi. With agriculture employing about 70% of Nigeria’s labor force and contributing roughly 30% to the national GDP, the study recognized the significance of optimizing local food production processes.
The agricultural sector in Nigeria grapples with substantial post-harvest losses, with some fresh produce experiencing up to 50% wastage. Notably, nearly half of the food intended for human consumption goes to waste, contributing to food insecurity and financial losses for farmers. However, the production of plantains has shown steady growth, increasing from 994,000 tonnes in 1972 to 3.12 million tonnes in 2021, representing a potential boon for the country’s economy if efficiently managed.
The study’s findings suggested that refining the production process of agadagidi could yield multiple benefits, including reduced dependence on imported wines, minimized wastage, and the proliferation of local wineries, subsequently leading to job creation and economic growth in Nigeria.
To achieve these conclusions, the research involved producing agadagidi using both traditional and controlled fermentation methods, with subsequent testing of various scenarios using sodium metabisulphite and wine yeast. Notably, all the unpasteurized samples treated with sodium metabisulphite were found to be acceptable in terms of microbial count, physicochemical properties, and consumer acceptability, signaling a viable approach for large-scale production.
The study’s implications are far-reaching, indicating a means to utilize plantain waste for wine production and reduce Nigeria’s reliance on costly imported wines. With Nigeria’s unemployment rate projected to rise, the potential to generate more jobs through the beverage industry holds critical significance. Furthermore, the optimization of locally produced wine stands to foster economic growth, especially in the face of foreign exchange challenges.
The study’s author, Malomo Adekunbi Adetola, a Lecturer in Food Science and Technology at Obafemi Awolowo University, underlines the potential for Nigeria’s indigenous beverage industry to thrive and contribute significantly to the nation’s economic trajectory.
