Skill Of The Tapper (Palm wine Making Process)
The way and the manner the palm wine tapper makes incision into the palm fluorescence makes a difference. Palm wine production is a complex process that takes years of practice and expertise to perfect. The intricate details involved in palm wine making have a direct impact on the price of different wines, as certain processes can add considerable cost and value to any palm wine. Tapping palm trees for the juice is a skilled art. The tapper must know the exact spot to make his incision for the maximum flow of the juice. It must not be too shallow or too deep into the tree. Also, the premium yield of juice is obtained at specific stages of the life of the palm. A 2-year-old palm tree will not yield as much quality as a 20-year-old palm tree. Just like the conventional wine, the palm juice needs to be fermented. But quite unlike the conventional wine, the juice is fermented by wild yeasts from the tree, and those previously present in the container.
The amount of alcohol in the palm wine depends on the stage at which it is drunk. If drunk fresh, it will contain most of its sugar, and so will taste really sweet. As time sets in, the fermentation causes very copious bubbling and foaming from the container, and more alcohol is produced. It should be noted that unlike wine made from grapes, the fermentation of palm wine is not controlled. As a result, the alcohol content varies widely. It is also a normal practice to dilute the original juice with water, introducing more variability in quality and this affects the price also. If the fermentation of the juice is allowed to go further than a few hours, bacteria will start to convert the alcohol in it to a number of acids, such as acetic acid and lactic acid. This transition makes the wine to taste sour after about 24 hours.
Brand Reputation
One key consideration is the reputation of the brand; it can be a major deciding factor in how much consumers are willing to pay for palm wine. A great brand reputation can add value to the product, allowing palm wine tappers to charge more for their palm wines than those with lesser reputations.
Reputation plays an important role in palm wine pricing because it speaks to the perceived quality and taste of a particular label or varietal. Consumers who know and appreciate palm wines from certain regions/palm wine tapper may be willing to spend more money on these products due to their trust in the quality and craftsmanship behind them.
Supply and Demand
Supply and demand are at the core of palm wine pricing factors, playing an essential role in determining the cost of any given bottle. This fundamental economic law states that when demand for a product increases, its cost does too. The opposite is true when supply outstrips demand; prices may drop as merchants compete to sell their products. This outcome is always prevalent during festivities like Christmas or Easter holidays. Price of palm wine in Nigeria tends to rise during these holidays because of high demand. We also notice that the price of palm wine flip flops in between seasons. We have more quality palm wine during dry season than in rainy season. This means that palm wine are more pricier during the dry seasons than in rainy days.
In the case of palm wine, this can be seen with specific varietals or regions where market forces dictate pricing levels based on availability relative to consumer interest.
Conclusion
In conclusion, understanding palm wine price in Nigeria is a complex subject that is deeply rooted in history and tradition. While the quality of the palm tree and the process of the palm wine making are two key components that affect how much a bottle of wine costs, other factors such as production quantity and distribution also play a role.
Ultimately, it is important to remember that pricing is an indication of both quality and status in most cases, but not always. For example, some palm wine may be high priced due to their rarity or name recognition among collectors.
