Expdonaloaded News; The ban on locally-brewed gin

Following a harvest of deaths traced to methanol poisoning of locally-brewed gin, the Fed­eral Government on June 8 slammed a nationwide ban on the con­sumption of the product that is widely known as ogogoro.
Seventy-one per­sons reportedly died recently follow­ing the consumption of tainted gin at local bars in some local government areas in Rivers State. Not too long ago, over 18 people died in two local councils in Ondo State after also con­suming local gin. But for the vigilance and diligent investigations by the au­thorities in Ondo State, the cause of the deaths would probably not have been known, and more people would have fallen victim of the deadly drink.post by expdonaloaded.blogspot.com..It is ironical that the government had to stop local brewing of this prod­uct at a time that unemployment fig­ures in the country are rising. Local gin is widely consumed all over the country, and its production could add value to the economy if it is properly harnessed and regulated. Instead of improving on the drink, which was labeled “illicit gin” during the colo­nial era, its producers now frequently adulterate it with all manner of chem­icals, with the result that it sometimes becomes poisonous, and kills its con­sumers at random.Profiteering has led to a lowering of standards, such that instead of mak­ing the drink in the traditional way, its producers seek ways of multiplying its quantity and potency by blending in chemicals, such as ethanol. The addi­tion of methanol to the brew has been identified as responsible for the recent deaths of consumers of the product in Ondo and Rivers states.
In this regard, the government is right to ban the consumption of ogogoro until its production is cleaned up and streamlined. There is value in improving the manufacturing process for local gin to sustain the age-old in­dustry. It is an industry that we must seek to enhance, not tarnish and kill.
The first step to restoring integrity to the local gin is to return to the tra­ditional ways of producing it with fer­mented natural grains and palm wine. There must not be any chemical addi­tives which could make it unsafe for consumption. Secondly, producers of the drink should be registered, while regulatory agencies such as the Na­tional Agency for Food and Drug Ad­ministration and Control (NAFDAC) certify the product for consumption.
On the surface, this prescription looks difficult, given the almost ubiq­uitous brewing and distribution of the product. But, with aggressive and sus­tained public enlightenment, major­ity of consumers can be made aware of the new regime and encouraged to uphold it for their personal safety and public health.
There is also work for the financiers of small and medium-scale enterpris­es. Research, creative funding and or­ganisation of local gin producers into cooperatives can greatly improve the quality and value of the product.
Nigeria should do this for the local gin industry because, at the end of the day, it should be improving the sourc­es of local employment, not depreciat­ing them. The challenge of stimulat­ing the local economy is one that we must face with courage and vision. In this task, no local industry is too small or irrelevant, given our long years of import dependence.
There is no doubt that local gin has a high concentration of alcohol and so must be consumed with caution. Those who are disposed to alcoholic beverages must also be informed of the dangers inherent in the habit. But, to render local gin producers jobless, or stop those who love to drink it from doing so, is not the best way to go in the long run.
Who says ogogoro cannot be cleaned up, properly regulated and packaged for export? The government must go beyond the present ban to standardis­ing the manufacturing of this popular drink for both local consumption and export.

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Expdonaloaded blog;Click the photo to download aboki wey d suya by Expdona aka finish gravity