Palm wine is largely consumed in Nigeria and in some parts of Nigeria, the production and consumption of palm wine is on a scale that may be regarded as equivalent to the brewing industries of other countries. The main sources of getting palm wine in Nigeria are the oil palm, Elaeisis guineasis and the raphia palm, Raphia Jookeri palm wine is obtained by tapping the young flowering spathe of the respective palms. The main limitation of this product is that palm wine ferments rapidly and turns sour within a period of twenty four hours.
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