. The competition may seem unequal, but small-scale tappers and brewers such as Ovwiroro still hope to keep their local beverages alive.
Ovwiroro said he boils palm wine over firewood and distils it to make ogorogo, letting it cool before pouring it into jerry cans. “I come here as early as 6am every day. Most times, I don’t go home. I sleep in this bush. At times, you will step on snakes. The work is“I won’t allow my children to do the work because it is too strong.”
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