We carried out a comparative biochemical and microbiological analysis as well as the sociopolitical implications of the local Gin (Ogogoro) and the imported dry Gin. The parameter analyzed included the percentage alcohol contents, total sugar, specific gravity and the presence of congenerics such as esters, ketones, and aldelydes, physical and chemical characteristics of the gins which included the taste, colour, aroma, pH and the percentage acidity. Analytical results indicated high percentage alcohol content (78%) and impurities in the locally manufactured gin (Ogogoro) as against lower figures obtained for the imported dry Gin. However the results equally indicated marked similarities between the imported dry Gin and the locally synthesized gin in the areas of total sugar, titrable acid, percentage impurities and in such observed characteristics as taste, aroma, and colour. This observation is interesting since it implies that crude method of local gin production is inadequate qualitatively due to poor handling and crude technology. Conclusively from the results of the study, excessive consumption of the local gin (Ogogoro) will lead to increase body levels of the contaminants (impurities) present in the local gin resulting in increased toxic and carcinogenic effects as well as sociopolitical ills and vices. We therefore recommended caution in the excessive consumption of the local gin (ogogoro) by the public in view of the aforementioned effects.

Keyword:Biochemical, Toxicogenic Carcinogenic, Dry Gin (Ogogoro) Congenerics, Sociopolitical

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