Production, commercialization and consumption of traditional sorghum beer ("Ikigage") and its impact on Local Farmers' Welfare in Rwanda

Abstract

This paper attempted to examine the performance of traditional sorghum beer production in Rwanda. Qualitative and quantitative data  were collected from a sample of 595 individuals (409 traditional sorghum beer brewers and 186 consumers) using a structured  questionnaire. Descriptive statistics, mainly frequencies and percentages in well-organized tables and on figures, were used in intent of data analysis. Results showed that the majority of traditional sorghum beer producers get the totality of sorghum grain from the market,  while the main source of funds is their savings. Results from the margin analysis indicate that the production of traditional sorghum beer  is profitable, with a net margin of RwF 9,663 per week, from weekly sales of 234 liters on average. The majority of the consumers started  consuming when they were less than 15 years. They reported influence of adults, curiosity, and peer pressure as the main reasons that  pushed them to take sorghum beer for the first time. They reported also that they consume the sorghum beer two or three times per  week (43.6 per cent), while 22.6 per cent take it every day. The majority of the consumers appreciated the quality of traditional sorghum  beer. Based on the results of this study, we suggest that (1) research be directed towards optimizing production and improving quality  using local raw materials and traditional techniques, (2) standards adapted to the local context be developed for better quality control of  traditional beers and be respected by local producers, (3) scenarios to ensure the sustainable profitability of the local brewing sector, by  meeting the specific needs of producers, be established in a participatory manner and (4) lastly sorghum beers be brewed also by  processing factories using modern technologies.