The Federal University of Agriculture, Abeokuta(FUNAAB) has again made a remarkable leap in the production of quality wine from bamboo. To further strengthen this , experts in the area of Indigenous Knowledge Systems(IKS) have been pooled together to demonstrate how good quality wine can be produced from bamboo.
The move is courtesy of a One-Day Indigenous Knowledge Programme themed: “Tapping Into Nature: Bamboo Wine and Aadun Production”. It is scheduled to take place on Tuesday, July 15 at 10am.
Venue of the workshop is the Bamboo Groove located behind the Health Centre on campus to avail demonstration of hands-on, culturally enriching experience
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Top among the experts is an accomplished professor of Forest Resources Management, Prof. Samuel Oluwalana whose mastery of forest resources as potent and proven cure for various ailments and diseases is almost wizardry and legendary.
The event is the brainchild of the Institute of Food Security, Environmental Resources and Agricultural Research (IFSERAR), FUNAAB under the leadership of the Director, Prof. O.M.O. Idowu.
According to Prof. Idowu, IFSERAR aims to integrate indigenous knowledge systems and modern scientific invocations to address the growing complexities of global food systems.
In particular, the experts during the programme will use indigenous knowledge to produce quality wine which is unique, organic and safe for human consumption from Bamboo ditto also showcase Yoruba local delicacy, Àádùn
The Indigenous Knowledge Systems(IKS) Unit of IFSERAR is dedicated to promoting the documentation, preservation, and integration of Indigenous knowledge in contemporary research and practice.
The Unit focuses on various aspects of IKS, including sustainable agricultural practices, traditional health remedies, and the conservation of biodiversity. Through a series of workshops, seminars, and collaborative projects, the IKS Unit aims to bridge the gap between traditional wisdom and modern scientific knowledge to address the current challenges in agriculture, food security, health, and environmental management.
Bamboo wine production is a traditional and innovative process of fermenting or aging alcoholic beverages inside live bamboo stems or using bamboo as a flavour-enhancing and nutrient-infusing vessel.
This process is most commonly practiced in China and parts of Southeast Asia and is now gaining attention for its natural, medicinal and eco-friendly appeal.
Bamboo wine production combines indigenous knowledge, natural fermentation and modern sustainability.
It stands at the intersection of culture, health, and green innovation and served as a potential model for value-added bamboo utilization.
