Why popularity of local beverages is soaring

Local drinks are fast replacing carbonated soft drinks in most parts of Nigeria, especially the North. These local alternatives are produced mainly from grains like millet, guinea corn and maize, as well as ginger. Perhaps the most common is Kunu, which comes in different varieties. There is Kunun-Aya, Kunun-Zaki, etc. It has found appeal in […]

Local drinks are fast replacing carbonated soft drinks in most parts of Nigeria, especially the North. These local alternatives are produced mainly from grains like millet, guinea corn and maize, as well as ginger. Perhaps the most common is Kunu, which comes in different varieties. There is Kunun-Aya, Kunun-Zaki, etc. It has found appeal in most parts of the North and other cities. It is therefore common to find Kunu sellers and consumers in such far-flung cities like Lagos, Ibadan, Port Harcourt, Enugu, Aba and Onitsha.
The consumption of Kunu cuts across class and economic status and it is taken by many as a food supplement, thirst quencher or as a meal on its own. Many people drink Kunu, Zobo and Ginger drinks for health reasons, some for the nutritional value and others for the taste. Experts say the drinks are rich in protein, carbohydrates and vitamins, especially vitamin B and their consumption reduces the risk of heart disease and diabetes, and that they have cancer-fighting properties.
There are different methods of preparing Kunu depending on the cultural background of the people. In Plateau State, it’s usually served at social gatherings such as funerals, weddings and naming ceremonies. Mrs. Susan Pam explains that there are two types of Kunu among the Berom ethnic group. “There is Kunun-Zaki that is a little thick, which we call Kunun-Tsaki (Kunu with chaff) and then we have the usual one. It is highly nutritious.”
Pam however, drinks more of Zobo than Kunun-Zaki because she has high blood pressure. “I drink zobo almost every day. It’s cheaper than soft drinks and it is healthier,” she notes. “For my lunch in the office, I buy a bottle of Zobo and a snack and that is all.”
Mrs. WumiOke, a Jos-based business woman, also drinks Kunun-Zaki more often than carbonated soft drinks, which she says are laced with large amounts of refined sugar, which experts say is unhealthy. She finds the local alternatives more convenient because they do not contain any preservatives and are naturally sourced, though she admits that her interest in locally made drinks piqued only after she started a weight loss programme and adds that her children really love Kunun-Aya.
While Kunu lovers are happy that they are well-served, the ‘manufacturers’ of the local beverage are not complaining either. Josephine Izang, who sells Kunun-Tsaki to construction workers around Katon Rikkos in Jos, explained that she sells at least ten 150cl bottles every day at the site and makes enough profit to keep her business running.
The story from Kogi State is not any different. Kunu, Zobo and Ginger drinks are equally popular. Some who spoke with Weekly Trust said they prefer the local drinks because of their nutritional value. Bolu Obahokpo said people like him prefer the local beverages because they are home-made and the process of preparing them is familiar to all.
For Emma James, a public servant, he has made the local beverages his first choice because they are more natural compared to carbonated soft drinks. “Doctors are now saying that we should stop taking the conventional soft drinks and go back to natural drinks.”
And it is the same in Kaduna State where more people are taking a higher interest in consuming local beverages. The state is one of the largest producers of ginger in the country, perhaps one reason why ginger drink is also very popular, especially in the Southern part. An Okada rider, who gave his name simply as Dele, said he stopped taking carbonated drinks when he first discovered he always had dysentery after consuming them. “So, why should I keep consuming what can kill me?” he asks rhetorically.
Mrs. Majek Mary, a business woman, also likes local drinks for economic reasons and because it is more nutritious: “If I am to buy minerals or malt for my entire household, including my husband and four children, I will be spending nothing less than N500 at a time, but if I make kunu worth N500, everyone in my house will drink to their satisfaction, I will also give to my neighbours while there will still be some left in the refrigerator.”     
In Kano State, Malam Saminu Abdullahi told Weekly Trust that he stopped taking soft drinks after they caused him some health problems. He now prefers Zobo or Kunun-aya: “I was taking coke before but when I developed stomach-ache I stopped taking it,” he said. For Hafsat Ibrahim, the taste of home-made beverages is simply irresistible.  “The natural drinks are better both in taste and nutrition. It is also medicinal, if you take zobo, it is medically confirmed to be good for a hypertensive patient. “
Weekly Trust found that wherever local beverages are sold side-by-side with the carbonated soft drinks, Kunu, Zobo and others in its league sell faster, and that many people do not patronise them simply because they are cheaper. In some cases the natural juice drinks actually cost more than soft drinks. A 50cl bottle of Zobo can sell for up to N100 or even more.
It is also cheaper to prepare Zobo or other local beverages a large gathering than buying soft drinks. Weekly Trust also learnt that the new trend may not be unconnected with the growing awareness that foods and drinks which contain high amounts of refined sugar are hazardous. A 49-year-old woman, HajiaTa’annabi Abdullahi said because of her age, she hardly takes soft drinks, instead she prepares and consumes her own drinks.
Great as the story may sound, the snag about local beverages remains the state in which they are prepared. Many people do not take Kunu, Zobo or Ginger drinks because they believe they are prepared in unhygienic places. Another problem facing the satisfaction derived from these drinks has to do with preservation. Experts say the quality of the drinks deteriorates very fast due to microbial activities causing its spoilage. Experts advise on the need to enhance the shelf-life of local beverages and make them more refreshing and appealing as it could be a big opportunity for entrepreneurs to drink up on brisk business.