Evaluation of palm wine extraction methods and their environmental consequences in the Dwe Group, Kwilu: contribution of sustainable development theory.

Abstract

Palm wine extraction, an age-old practice rooted in African traditions, is a vital activity for the livelihoods of rural households in the Democratic Republic of Congo, particularly in the DWE area (Dwe sector, Kwilu province). This activity relies on harvesting the sap of the palm tree, which is fermented to produce an alcoholic beverage with significant social, cultural, and economic value. However, the extraction methods—either the complete felling of the tree or tapping (resin tapping)—have contrasting environmental impacts. Mass felling of palm trees leads to deforestation, loss of biodiversity, soil erosion, and contributes to climate change, while resin tapping, if poorly managed, weakens the trees and reduces their productivity. In the DWE area, intensive oil palm cultivation exacerbates ecosystem degradation: forest destruction, water pollution from chemicals, decreased soil fertility, and increased vulnerability to flooding. These environmental pressures are accompanied by major social challenges such as population displacement, precarious employment, and land disputes. Faced with these challenges, this study draws on the theory of sustainable development, based on three pillars—ecological, social, and economic—to assess local palm wine extraction practices and their environmental consequences. It aims to identify more sustainable techniques that reconcile economic profitability, the preservation of natural resources, and community well-being. This work thus intends to contribute to the responsible management of the wine palm by promoting alternatives that respect ecosystems and local populations.