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African Journal of Food Agriculture Nutrition and Development, Vol. 4, No. 1, 2004 TRADITIONAL TAPPING AND DISTILLATION METHODS OF COCONUT WINE (Mnazi) AS PRACTISED IN THE COASTAL REGION OF KENYA MÉTHODES TraditionNELLES DE MISE EN VALEUR ET DE distillation DU VIN DE NOIX DE coco (mnazi) TELLES QUE pratiQUÉES DANS LA rÉgion COTIÈRE DU Kenya . Kadere TT *1, Oniang'o RK1, Kutima PM1, and SN Muhoho1 *Corresponding Author Email: jacintatunje@yahoo.com Code Number: nd04007 ABSTRACT The coconut palm (cocos nucifera) which is currently grown in nearly 90 countries that spread along the tropical belt is a versatile plant. In Kenya the most important palm tree is the coconut palm. Other palms found in Kenya include the borassus palm (Borassus aethiopum), the doum palm (Hyphae coriacea) and the wild date palm (phoenix reclinata). Tapping of coconut sap and utilization of this sap in various ways are a widespread practice in the Coastal region of Kenya. The study aimed at availing information on coconut wine tapping and distillation in Kenya. The findings could be used for further research, technological improvement and creation of awareness to those not acquainted with the technology despite having interest. The survey was conducted in Kilifi, Malindi and Kwale districts. Information was obtained on identification of the right spathe, tapping procees, sap collection, wine storage and distillation. Ripe spathe was identified as that which was sword like in shape, swollen at the base but not at the tip. The tapping procees involved: tying of the ripe spathe; cutting and removal of the spathe tip; sheath peeling-at a position 4 to 6 cm from the cut end; tying of the exposed spikelets with leaflets followed by trimming 2 to 3 mm of the leaflets tied section from the cut end to allow continuous oozing of the sap. The oozing sap was collected in containers made of plastic or gourd materials. Trimming was done two to three times a day, while wine collection was done twice a day. The first sap to ooze out was discarded daily for a period of three to six days. Wine meant for distillation was matured for one to seven days. The distillation equipment comprised of an assembly of pots with different sizes with a metallic container serving as a condenser. The number of times the cooling water was replaced depended on the capacity of the distillation equipment. This study is part of the project on study, improvement and industrial application of coconut alcoholic beverage (mnazi). Key words: Coconut wine, Sap, Mnazi, tapping, distillation, spathe, spikelets, sheathe. Résumé Le cocotier (cocos nucifera ) est une plante à usages multiples ; il pousse actuellement dans près de 90 pays qui s'étendent le long de la ceinture tropicale. Au Kenya, le palmier le plus important est le cocotier. D'autres palmiers trouvés au Kenya sont notamment le palmier borassus (Borassus aethiopum) , le palmier doum (Hyphae coriacea) et le dattier sauvage (phoenix reclinata ). La mise en valeur de la sève de la noix de coco et l'utilisation de cette sève de plusieurs manières sont des pratiques bien connues dans la région côtière du Kenya. La présente étude avait pour but de publier des informations sur l'extraction et la distillation du vin de coco au Kenya. Les résultats pourraient être utilisés dans des recherches plus approfondies, pour améliorer la technologie et faire prendre conscience aux personnes qui ne connaissent pas encore bien cette technologie alors qu'elles s'y intéressent. Cette étude s'est déroulée dans les districts de Kilifi, Malindi et Kwale. Les informations ont été collectées sur base de l'identification de la bonne spathe, du processus de mise en valeur, de la collecte de la sève, de la conservation et de la distillation du vin. La spathe mûre a été identifiée comme étant celle qui était comme une épée de par la forme, gonflée à la base mais pas à l'extrémité. Le processus de mise en valeur impliquait qu'il fallait nouer la spathe mûre; couper et enlever le bout de la spathe; éplucher la gaine -à une position de 4 à 6 cm du bout coupé; attacher les épillets exposés avec des folioles. Il fallait ensuite émonder légèrement 2 à 3 mm de la section ligotée avec des folioles à partir du bout coupé afin de permettre un écoulement continu de la sève. La sève en écoulement a été collectée dans des récipients faits de matière plastique ou de calebasse. L'émondage se faisait deux ou trois fois par jour, tandis que la collecte de vin se faisait deux fois par jour. La première sève recueillie était jetée chaque jour pendant une période de trois à six jours. Le vin destiné à la distillation était gardé pendant un à sept jours pour qu'il arrive à maturité. L'équipement de distillation était composé d'un assemblage de pots de différentes dimensions avec un récipient métallique qui servait de condenseur. Le nombre de fois que l'eau de refroidissement était remplacée dépendait de la capacité de l'équipement de distillation. Cette étude s'inscrit dans le cadre du projet portant sur l'étude, l'amélioration et l'application industrielle de la boisson alcoolisée fabriquée à partir de la noix de coco (mnazi). Mots-clés: Vin de noix de coco, sève, Mnazi, mise en valeur, distillation, spathe, épillets, gaine foliaire. INTRODUCTION Palm wine is a sweet exudate from tapped unopened spathe of coconut [1]. It is dirty brown in color, containing 10-12 % sugar, mainly sucrose [2]. In Kenya, it is commonly referred to as "Mnazi" or "Mdafu". It is also frequently referred to as "Nigerian wine" in West Africa [2], Toddy (Coconut sap) in Thailand and "Tuba" in Philippines. When distilled, it is known as Lambonog or distilled wine (24-45 % alcohol) [3]. The wine can also be converted to syrup, crude sugar or crystallized sugar [3]. The fermentation process makes the sap milky white in appearance due to the presence of a large number of fermenting bacteria and yeast. This product is unique in that microorganisms are alive when the wine is consumed [2]. Palm wine, apart from being an alcoholic beverage, has some nutritive value to man. Results of a study of wine from two species (Hyphaene conolea and Phonex reclinate) showed that it was an important source of nicotinic acid and vitamin C. To a less extent, it is also a source of proteins, thiamine and riboflavin [4]. In Thailand, Toddy is marketed as a non-alcoholic beverage. Among the factors that affect the yield of Toddy is age of palms and climate [5] as well as the phenotypic yields group [6]. The tapping process of the wine may involve wounding of the stem tissue, tapping from the root or fruit bud. In West Africa and particularly in Ghana, palm wine is tapped by felling of trees ten or more years old [7]. Today, as in earlier times, indigenous beers are probably by volume the most widely consumed alcoholic beverages on the African continent [10]. There are two main factors, which influence the demand for traditional beers. Firstly, centuries of habit have attuned African palates to the distinctive sour taste of these beers. Secondly these beers are affordable to a wider range of consumers, selling at a fraction of the price of other beverages [11]. In Customs Union Countries of Southern Africa (Botswana, Lesotho, Swaziland and South Africa) where aggregate economic statistics are dominated by the extremely wealthy and westernized economy of South Africa, Sorghum beer accounted for about 75% of the volume of all alcoholic beverages sold in 1977 [12]. In Kenya, the consumption of traditional alcoholic beverages may even be much higher due to economic hardships. The need for high quality traditional alcoholic beverages is therefore of everyone's concern in Kenya. Wood [13], pointed out that, in modernizing indigenous food processing, it should be noted that not only is a product being marketed, but also the chemical assay qualities of the product and its organoleptic worth are intimately integrated into the customer's philosophical and even religious views. For any meaningful modernization of a particular technology to take place, one requires adequate knowledge of the already existing technologies [13]. Based on this fact, this study therefore intends to provide detailed information on the traditional tapping and distillation methods of coconut wine as practiced in Kenya. The tapping and distillation of the coconut wine has been going on in Kenya for many years without any proper documentation of the practice. This study is therefore expected to create awareness to many people who have heard, seen and even drunk the coconut wine but are not acquainted of its tapping and distillation process. This study is also expected to serve as a base for comparison with other similar practices found in coconut and palm growing countries such as Philippines, Thailand and Ghana. The findings could also serve as a useful tool for further scientific research aimed at improving the tapping process hence better quality and large quantity of production. This study is part of the project entitled ‘‘Study, improvement and industrial application of coconut alcoholic beverage (mnazi)’’. MATERIALS AND METHODOLOGY The study covered three districts of the coastal region of Kenya, namely Kilifi, Malindi and Kwale. The main tools used for the study included participatory observations during the tapping and distillation processes and discussions with the concerned tappers and distillers. The other tools used were a tape recorder and a digital camera. The secondary sources of information were informal list of tappers and distillers obtained from the local chiefs` offices and that from local extension workers working with the Ministry of Agriculture. Stratified sampling was adopted for the study. The three districts were chosen from the seven districts of the region. A minimum of two (2) divisions in each of the sample districts was included in the sample and this was done on Purposive Random Sampling. The selected divisions included Kaloleni and Mtwapa in Kilifi district, Malindi and Magarini in Malindi district and Matuga and Msambweni in Kwale district. A minimum of two (2) locations was selected from each of the divisions. Finally a minimum of one (1) village was selected from each location. The selected villages were those with experienced tappers and distillers. The last unit of the study was the individual tappers and distillers who were again selected through Purposive Random Sampling. The number of tappers and distillers selected were one (1) each in every sampling village. The study was conducted in local language and Kiswahili. The tappers and distillers were probed through informal interview. Tappers and distillers were allowed to describe the various tapping and distillation methods using local names and terminologies, which were later, translated into technical and scientific languages. The study sought information on different tapping and distillation methods of the coconut wine (mnazi). This information included the identification of ripe spathe (inflorescence), the tapping process, collection and storage of the wine and finally distillation of the wine into spirit. A total of 12 tappers and 12 distillers were interviewed during the study. The data obtained was analyzed descriptively. RESULTS Identification of ripe spathe for tapping Ripe spathe was identified by the tappers as that which was sword like in shape, not swollen 6 -10 cm from the tip and neither should it be swollen at the base. The length of ripe spathe ranged from 45 to 60 cm long while that which followed ranged from 8 to 32 cm long, depending on the phenotype of the tree. Other tappers identified the ripe spathe as that which neither had a rough base nor showed how the spikelets (seeds) were arranged inside its sheathe. Some tappers also identified ripe spathe through peeling off the net like sheath at the base of the spathe (Ndifu). Once this was done ripe spathe showed a clear demarcation of the spathe (florescence) from the stalk. Other tappers identified ripe spathe as that which easily shook when they climbed the tree. The tapping process The actual tapping process involved tying around of the spathe with a rope made of sisal, creeping plant (Mbugu) or plastic material depending on the availability. The rope was then pushed between the spathe and the tender stem at a position 4 to 6 cm from the base of the spathe then tied firmly around the spathe upward up to 4 to 8 cm from the tip depending on the preference of the tapper. Tying of the spathe was done so that it could be bent easily without straining or opening up to expose the spikelets. This then was followed by an incision(s) that was made on the spathe or florescence (Handa). The incision was made at a point 3 to 4 cm from the base of the spathe with an aim of allowing further gradual pulling down of the spathe without straining. The exercise of gradual bending of the spathe commenced immediately after incision and tying of the spathe. This exercise was conducted on a daily basis or after every alternate day for a period of one week. In some cases, the spathe took as long as four weeks to reach the maximum bending position (almost horizontal). To retain the bent spathe in the inclined position, the spathe was supported either by a string tied to the spathe and a lower leaf base (Kumbi) or a small stick inclined between the tender stem and the spathe. The incision technique differed from one tapper to another. Some tappers made three V-Shaped cuts along the circumference of the spathe, while others made only one V-Shaped incision as shown in Figure 1A. The incision made at the base of the spathe, not only allowed easy bending of the spathe but also the exit of air and rainwater that finds its way into the spikelets of the spathe during the tapping process. Thereafter the tip section of the spathe was cut and thrown away (4 to 8 cm from the tip). This was followed by careful trimming and peeling off of the sheathe portion, 4 to 6 cm from the cut end to expose the spikelets as shown in Figure 2B. Tappers then tied around the exposed spikelets with leaflets plucked from the coconut tree whose midrib had been removed. The tying round or wrapping of the exposed spikelets was made firm enough so as to avoid accumulation of air and drip back of the sap into the spikelets. It was noted that tappers practiced extra care while peeling off the sheathe portion. This was done in order to avoid puncturing of the spikelets. It was reported that punctured spikelets easily rot due to accumulation of sap within them. Tappers reported that drip back of the sap into the spikelets caused souring. The leaflets used to wrap or tie around the exposed spikelets were replaced from time to time. After the replacement of the first round leaflets, the other subsequent leaflets were used without the removal of the mid-rib. Some tappers replaced the leaflets after they turned yellow, others after three to four trimmings, while in some cases tappers replaced the used leaflets after every two to three days. The tapping exercise was found to be tedious for it involved climbing the tree two (2) to three (3) times daily. Tappers climbed the tree so as to trim the tied section of the spathe and/or collect the sap. The collected sap is normally referred to as coconut wine or mnazi. Each time the tappers climbed the tree; 2 to 3 mm of the leaflet tied section of the spathe was trimmed off. Usually the first trimmings were done without any sap collection for a period of one to six days depending on the tapper. Thereafter, trimming was done thrice a day while sap collection was conducted twice a day although there were some tappers who trimmed only two (2) times a day. Every time trimming or collection of the sap was done, the collection container was replaced back to its collection position. The sap collection container is locally referred to as "Chiparya". The first sap to ooze out was commonly referred to as "Mianzo", which was thick sweet slurry and dirty brown in color. For the first one (1) to six (6) days of tapping, the first sap to ooze out was usually allowed to accumulate into the collection container and thereafter it was then discarded. Discarding was done daily, (morning and evening). Some tappers used evidence of active fermentation (effervescence) inside the "Chiparya" as an indicator that the sap was ripe for collection. After the first six days, the sap was collected daily using tapping containers. The collection time was between 0500 and 0900 hours in the morning and again between 1700 and 2200 hours in the evening or night- time. During these two collection times, the trimming exercise was also performed in each case (that is the first and third trimming respectively). For the tappers who carried out three trimmings per day, the second trimming was done during afternoon hours between 1200 and 1400 hours. No sap collection was done during this second trimming, instead it was allowed to accumulate ready for the evening collection (during the third trimming). After every trimming and collection, the container was replaced as shown in Figures 1A. The yield of the wine from a tapped spathe increased gradually and its peak was usually reached after three weeks of continuous tapping. On average one (1) to two (2) litres of sap was collected daily from one spathe. Two (2) spathes could be tapped simultaneously if the coconut tree was high yielding. During the survey it was established that some spathes produced sap until the spathe was trimmed to the end; while others stopped producing sap after half of their original length was trimmed off. It was also established that one spathe could be tapped continuously for a period of one (1) to three (3) months. It was noted that tappers kept on sharpening their tapping knives to keep them constantly sharp. After tapping the wine collected from different trees, it was then mixed in a 20-litre container. The tappers then filtered the wine using simple sieves or traditional sieves from the coconut tree (ndifu), as shown in Figure 3. Filtration was done in order to remove foreign matter such as parts of leaflets, spikelets, dead bees and dead red ants. Finally, the filtered wine was stored in 20-litre containers or pots for further natural fermentation and maturation. It was noted that no other materials or reagents were added to the wine during the whole process of tapping and storage, not even a drop of water. Anything foreign including water was regarded as adulteration. Wine meant for sale was stored for one (1) to three (3) days depending on the demand. It was revealed that customers preferred blends in which fresh wine was blended with that which had been stored for one (1) to two (2) days. However Fresh wine was not popular because it was too sweet and was associated with constant headaches to the consumers. In few occasions storage was prolonged up to one week due to lack of customers. Wine stored for this long was later distilled into spirit or used for vinegar production (Siki). The vinegar from the coconut wine was found to be very popular among the local people as a food dressing. Distillation of spirit (Pyuwa) from Coconut wine During the survey it was established that, wine meant for distillation into spirit (Pyuwa), required longer storage of up to one week, although some distillers did not mind using wine that had been stored for only one (1) to three (3) days, however this depended heavily on experience and preference of the distiller as well as demand of the spirit. Distillation into spirit not only raised the alcoholic content of the wine to a greater value but it was also considered as a way to preserve the wine least it goes bad. In the distillation operation, matured wine was the only raw material required. Maturation and storage of the wine meant for distillation was usually done at ambient temperature (25 - 30 oC). For easy control of storage time and temperature, most distillers preferred carrying out the exercise themselves. It was noted that some distillers added one (1) to two (2) litres of the milky sediment accumulated during storage (commonly referred to as "Masimbi" or "Sira") to every ten (10) liters of wine that was matured only for one (1) or two (2) days, but others did not did not add any "Masimbi" to the wine. Neither tappers nor distillers stored wine meant for distillation in plastic containers. Most tappers and distillers preferred the traditional pots or gourds (Vibuyu). Most tappers and distillers regarded high quality wine for distillation as that, which was neither sour nor adulterated. The basic assemblies of the distillation equipment used by most distillers are as shown in Figures 4A and B. The major difference between the two assemblies is the mouth of the largest pot. In figure 4A the largest pot has a wider mouth in comparison with that of Figure 4B. The actual assembly of the equipment is as shown in Figures 5A and B. First the largest pot with the wine in it seats at the bottom of the assembly. It acts as a heater and a reservoir of the raw material. Some distillers used a twenty-litre rectangular tin (debe) instead of the largest pot. The medium perforated pot with holes at its base then follows. This unit acts as a separator. The third smallest pot is then allowed to seat inside the perforated pot. This unit acts as a collector of the overhead product (distillate). Finally, a flat-based vessel made of iron or aluminum (sufuria) covered the perforated pot as shown in Figure 5. The sufuria acted as a condenser. A small clearance between the smallest and perforated pot was made available by placing small chips of wood or stones at the bottom of the perforated pot before the smallest pot was allowed to seat inside the perforated pot. Before assembling the equipment, the matured wine ready for distillation was first poured into the largest pot or metallic container (debe). Thereafter, the equipment was assembled and some cold water was poured into the sufuria. The cold water acted as a cooling medium for the vapour or spirit that formed during the distillation process. After assembling the distillation equipment, the joint between the largest pot or debe and perforated pot as well as that between perforated pot and the “sufuria” were sealed off with some clothing (kangas and lessos) and/or mud depending on the type of the largest pot used. Distillers who used the largest pot with a wider mouth or debe, sealed the joint between the largest pot and the perforated pot with some clothing followed by mud from red or loam soil (Figures 5AB and 6A). However some distillers sealed this joint using mud only. The joint between the perforated pot and the “sufuria” were sealed off with some clothing (kangas and lessos) without any application of mud as shown in Figures 5B and B, 6A and B. Sealing of the joints was done so as to avoid escape of the vapour into the atmosphere. Distillers who used the largest pot with a small mouth did not seal the joint between the largest pot and the perforated pot. The design of this assembly was special, in that the perforated pot fitted well into the largest pot such that no sealing was required as shown in Figure 6B. The distillation was carried out using a three stone traditional firewood cooker (jiko). The wine was then brought to boiling on the jiko. After boiling commenced, some of the firewood was removed to allow moderate boiling. Distillers explained that during boiling of the wine, vapor was released, which distilled off from the largest pot, through the perforated pot and finally the same vapor condensed at the base of the flat-based vessel (sufuria). It was the sufuria that acted like a condenser while the largest pot acted like a heating vessel in the scientific flash distillation. The condensate that formed at the outside base of the sufuria dripped into the smallest pot with very wide mouth sitting inside the perforated pot (Figures 5 and 6). The smallest pot therefore acted as a collector or reservoir for the distillate (spirit). For continuous condensation of the distillate during the distillation process, the water inside the sufuria was discarded after getting warm while simultaneously being replaced by more cold water. The frequency at which the warm water was being replacement depended on the capacity of the condenser, as well as the quality and quantity of distillate expected. The lesser the number of times the water was replacement, meant short distillation time hence as reported by most distillers the better the quality and higher percentage of alcohol, but less yields are obtained. Most distillers reported that in order to distill ten liters of matured coconut wine one needed to replace the warm water three to four times. The number of times warm water was replaced depended not only on the capacity of the distillation unit, but also on the size of the condenser (sufuria). The warm water was replaced after it had attained a temperature of 40 to 50 oC . The water temperature was determined by dipping of one's finger into the sufuria. Most distillers preferred replacing the warm water three times, while others preferred four times and few replaced it as many as six times. After distillation, all the firewood was removed from the "jiko" to allow partial cooling. Finally the equipment was dismantled, followed by quick transfer of the distillate into a clean glass bottle. The lid was screwed on before further cooling and storage at ambient temperature. The supernatant liquid that remained in the largest pot commonly referred to as "Reka" or "Magindiza" was discarded in a pit or toilet because it was said to be lethal to all living things including man, animals and even plants. DISCUSSION The tapping process as explained in this study compares well with that of Thailand but differs with that which is practiced in Ghana, where palm wine is tapped by felling trees that were ten or more years old [6,7]. The major difference between the practice in this study and that practiced in Thailand is on the section of the spathe trimmed. In this study trimming was done on the tip of the section of spathe whose sheathe was previously peeled off and the exposed spikelets tied with leaflets plucked from the tree, while in Thailand trimming of the spathe took place with its sheathe intact [6]. Also found to be different was the period in which a single spathe could be tapped. In Thailand a single spathe could be tapped for only one month, while in this study, tapping and wine collection from a single spathe continued for one to three months depending on the genotype of the tree. In this study, climate as well as phenotypic yields group of the coconut affected the wine yield but not the age of the tree, while in Philippines age, climate, and phenotypic of the tree all affected the wine yield [6,7]. All tappers interviewed expressed the need of using very sharp tapping knives. The explanation given was that blunt knives normally gave a rough trimmed surface hence sour wine. The sour taste could have been attributed by the fact rough surfaces allowed some drops of the oozing sap to accumulate within them instead of a smooth/continuous drip into the collection container, hence fermentation by the microorganisms present in the wine that accumulated at the surface. The microorganisms that caused fermentation included lactic and acetic bacteria [2]. These bacteria caused both primary and secondary fermentation with the production of lactic, acetic and other organic acids resulting to the sour taste. While conducting this survey, tappers expressed the need to filter wine after tapping. Most tappers reported that unfiltered wine normally gave poor quality wine in terms of taste and smell. This was expected because unfiltered wine usually contained a lot of foreign matter such as parts of leaflets, fragments of spikelets, dead bees and red ants. All this mixture together with the growth and fermentation of microorganisms present in the wine [15,16,17] could result to a mixture of compounds such as organic acid and polysaccharides. Acetic acid bacteria for example were reported to be capable of producing polysaccharide such as soluble polymers of glucose, levan and dextran [15,16,17]. The presence of the fermentation bi-products, together with dead insects and ants as well as parts of leaflets and spikelets could easily affect the quality of the tapped wine if not filtered. In this study, sap collection was usually done between 0500 hours and 0900 hours and again between 1700 and 2100 hours, this compared well with the collection time in Thailand. Maravilla [6], reported that sap collection took place between 0600 and 0900 hours and again between 1500 and 1800 hours every day. Discussions with most tappers revealed that, wine and sap collection containers were not washed but instead leaflets plucked from the tree were used to remove the foreign matter in them. On the other hand, storage containers were washed but without detergent. This practice contradicted similar practices in Thailand where tapping tools were thoroughly washed with hot water [3]. Although no valid reasons were given to explain the practice, most tappers treated it as a taboo. Most tappers preferred the traditional gourd collection containers as opposed to plastic containers. Gourd containers were preferred because they were able to keep the wine cool, being poor conductors of heat. This lowered the fermentation rate; hence less wine was lost through frothing due to high fermentation rate especially when the ambient temperatures were between 25 and 30 oC. During tapping extra care was observed making sure there was minimum disturbance of the spathe. This was achieved by holding the spathe firmly while tapping it. It was established that shaking of the spathe during tapping when done regularly caused it to gradually dry up as a result less and less wine produced. This phenomenon also requires further research to explain its validity for tappers did give any answer to its occurrence. In this study, sap was stored without adding any preservative while a similar study carried out in Thailand reported that tappers and farmers used special barks e.g. Kam (Cotylobeum lanceolatum) and pra-yom (Shorea floribunda) for preservation. They also use a mixture of chemical preservatives mainly sodium metabisulphite, sodium propionate, and sodium benzoate in the ratio of 10:1:1 respectively to preserve the tapped wine. The distillation process and equipment used to distil spirit from coconut wine is similar to that described by Nout [14] in his report about the manufacture of Nubian gin by "basin" distillation equipment. However, major differences between this study and that of Nout [14] are in the raw materials used, method of fermentation, the distillation technique and the utilization of residues left after distillation. In this case, coconut wine was the only raw material as opposed to sugar cane or molasses mixed with components of "busaa" beer .as described by Nout [14]. Further fermentation of the mixture in that study was done for one week, whereas in this study fermentation depended on the distiller's preference and ranged from one to seven days. During distillation, Nout [14] indicated that distillation process was stopped after three to four replacements of the warm water, while in this study some distillers, replaced the warm water more frequently, even up to six times. Other distillers replaced the water less frequently, one to two times depending on the capacity of the condenser and the reservoir (largest pot) as well as the quantity and quality (concentration) of the expected spirit. It was also established that the quality (concentration) of spirit According to Nout [14], the residue left after distillation process was used to feed animals and in some cases they it was added into the raw material for further fermentation. In this study, the residue was found to be extremely lethal to human, animals and plants. It will be of great interest a study can be conducted to establish the chemical composition of this residue. Findings of such a study could be used to manufacture poisonous chemicals for rodents, insects, pest and even weeds. Major constraints faced by most tappers included: - provincial administration and Police harassment; poor pricing and lack of market as well as lack of modern and improved tapping and processing technologies. CONCLUSIONS AND RECOMMENDATIONS Traditional methods for tapping and distillation of coconut sap have evolved over a long period at the Coastal region. These methods are used in identification and tapping of ripe spathe. They are similarly applied in the collection, storage and distillation of the sap. It is necessary to formulate a clear policy concerning tapping and consumption of coconut wine. Also other issues related to germplasm development, technology transfer, marketing and distribution of coconut and coconut products need to be addressed. The need for better tapping methods and proper management to replace the already existing traditional methods in order to increase palm wine yields should be considered. ACKNOWLEDGEMENTS We express our gratitude to the Agricultural Research Fund (A. R. F)- KARI, who provided financial support for this study as part of Project ARF/PHT/I005024/1. Thanks are also due to The Coast Development Authority (CDA) for her support in human resource and additional transport for the survey. REFERENCES
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