PICTORIAL: Nigeria’s palm wine suffers decline in popularity, battered by modern breweries.

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Every morning, Wilson Ovwiroro leaves home early to paddle a wooden canoe into thick rainforest in southern Nigeria, where he taps raffia trees, making palm wine from their fermented sap. The 50-year-old tapper also distils the alcoholic juice into a kind of gin known locally as “ogogoro” or “Sapele water,” named after the nearby town…

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