By Ayo Arowojolu
Tuesday 22nd July, 2025, is now the new date for the much-publicized demonstration seminar on how good quality wine can be produced from bamboo and also the making of the popular Yoruba delicacy, Aadun.
Recall that the seminar had to be postponed following the abrupt announcement of a public holiday in honour of the late former President Muhammadu Buhari who died last week.
Come Tuesday at the Federal University of Agriculture, Abeokuta, the programme is expected to draw experts in the area of Indigenous Knowledge Systems(IKS), top among them an accomplished professor of Forest Resources Management, Prof Samuel Oluwalana whose expertise and proven cure for various ailments and diseases is legendary.
The programme themed “Tapping Into Nature: Bamboo Wine and Àádùn Production”, starts by 10am and will hold at the Bamboo Groove located behind the Health Centre on campus.
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.
The Vice-Chancellor, Prof. Babatunde Kehinde is expected to chair the event.
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.
