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Cassava Utilization Training for Bakers, Caterers, and Processors in the South-South and Southeast of Nigeria

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Cassava Utilization Training for Bakers, Caterers, and Processors in the South-South and Southeast of Nigeria Cassava utilization training for bakers, caterers, and processors in the south-south and southeast of Nigeria July-August 2004 l. Sanni, B. Maziya-Dixon, AE. Okoruwa, B. Arowosafe, J. Lemchi, F. OgOO, C. Ezedinma, R. Okechukwu, M. Akoroda, E. Okoro, P. Ilona, T. Babaleye, and A Dixon Intemationallnstitute of Tropical Agriculture, Ibadan 2007 ©Imern.tional Institute of Tropical Agriculture (IITA), 2007 Ibad.n, Nigeria Telephone: (234 2) 24 12626 Fax: (234 2) 2412221 Email: [email protected] Web: www.iira.org To Headquarters from outside Nigeria: Cia Lambourn (UK) Ltd Carolyn House 26 Dingwall Road. Croydon CR9 3EE. UK Within Nigeria: PMB 5320. Oyo Road Ibadan, Oyo State ISBN 9781312890 Primed in Nigeria by IITA Correct citation: Ezedinma. C., ]. Lemchi , R. Okechukwu, F. Ogbe, M. Akoroda, L Sanni, E. OkoIO,P. Ilona, C. Okan., and A.G.O. Dixon. 2007 . Cassava utilization training for bakers. caterers, and processors in the sourh·south and southeast of Nigeria. 2004. IlTA, Ibadan, Nigeria. 74 pp. Contents Execucive su.mmary ...... ... ...... .............. .. ................................ _.......... ....... v Acknowledgeme nt ................... .. .................................. ........... ................. V I Background ............... ...... .............................................................. .......... Projecl objectives ............. ......... .............. ....... ............ , .. .... .. ... , ................. Projeci results/outputs .. .................... ...... ... .................. ............................ Operational locations ....... .. .... _.. ............. ...... ................... ... ........ ............. 2 Cassava utilization training for bakers, processo rs. and caterers .. .............. 2 General objecrive ........................ ... .. ............................................. ..... .. ... .. 2 Specific objectives ... ........................ ............. ................................. ....... ... .. 2 Formal opening at Sam Law Hotd, Uyo. Akwa lbom Srate (12 July 2004) 5 Formal opening at Confe rence Cenrer, Edo ADP (J 5 July 2004) ............ 6 Formal opening at Enugu State ADP. Enugu. Nigeria (9 August 2004) .. .. 7 Formal opening at Abia State ADp, Umuahia, Nigeria (t 2 Augusr 2004) . 9 Eormal opening at River.; Stare (IITA. Onne) for Redemprion Church Ministries (16 August 2004) ..................................... ............. ............... .. 10 Preworkshop assess ment of the parricipanrs . ,' ........... ..... ........ ................ 11 Commercial bread making ......................... ...................... .. ................... 31 Regulato ry practices ............... .................... .................................. , .. ...... .. 33 Posnraining assessmenr ............... ... .............................. .................•.......... 35 Award of certificate and closing .. ........................................... ........ , ......... 39 Conclusion and recommendation .. ............ ..... ... .... ................ .................. 40 Impacr of rh e training ........ .................................................................... 40 Cassava cassava cassava .................... ....................................................... 40 IITA news and The Bulletin ........................ ............................ ............... 41 Appendix one CApacity bllilding on cauava utilization for bak"y and (onficlionary products ................... .. ..... ... .................................................. 42 Appendix two CApacity bllilding Oll cassava IItilization for bak<ry and (onftclionnry products ......... ............ ...................... .. ... .............................. 43 Appendix three Capacity building on camtvll utilization for bakrry and cOliftclio1lary produm ........... ............................. .. .............. ............... 44 Appe ndix four Material used for CI1UflV(( IIJiliwtioll tmining .. " ...... ... " ....... 45 III Appendix five Articl~ writtrn to uational ciailin ....................................... 57 SON and NAFDAC in coll aboration wirh IlTA to regulate industria cassava processing in Nigeria ...................... .. ........ ... ... ........ .... ....... ..... ..... G1 Making cassava revolution Nigeria's reputati on symbol: the NIPR ap proach 62 Inrroduction .. ...... .. ..... ......... ... ........... ......... ... ....... .... ........... ... ....... ... .. ..... 62 Plan ring materials........ ..... ... ... ....... .. .......... .. .. ........... .......... ... ............ ..... 62 NIPR inrervent:ion ..... .................................... ........ .. ... ,............................ 62 NIPR decisions and ,ecommendarions ..................................................... 62 Cassava as ,epuration symbol .. .................. .. ................ ............. ......... ... .... 63 Foreign farmers in Nigeria.. ...................... ... ........... ..... .. ........ ................... 64 Microfinance .... ............................... .... ............ ................................. ....... 64 Infor mation gap ............ .. .......... ....... ... .......... .. ............ ......................... .... 64 Conclusion... .................................................... .................. .... .. ................ 65 Members of Redemption Minisrries praise God for new knowledge on cassava utilization ..................................................... , ............................. .. 66 ,v Executive summary I1TA Integrated Cassava Project (I1TA-IC P) in collaboration with state ADPs and NRCRJ between July and August 2004 organized a cassava utili zation uaining for bakers. caterers. and processors in the south-soum and southeast Nigeria. The principal obj ecti ve of th e training was to inuoduce the technology an d equipmenc requiremenTs to produce high quality cassava flo ur and starch and co promote its utilization for bakery and confection­ ery products [0 entrepreneurs who have the potential of incorporating these processes in their commercial operations. T he tra ining, which was conducted over 3 period of mree days ~ included formal opening ceremony, practical demonsrrations, pre and post training evaluations, general discussio ns, dosing ceremony. and presentacio n of certificates. A total of 175 panicipants co nsisting of99 remales and 76 mal es drawn from the private sector and ADPs ..t ended the training. Resource persons were from UTA-Utilization group while twO representatives of the regulatory bodies attended one of th e trai nings. Eighteen bakery and confectionery produces from cassava Rour and cassava starch were introduced. to th e panicipams. Five commercial bakers produced bread using to and 20% cassava flour inclusio n with wheat Aour. At the end of the trai nings. participants adjudged most of the various aspects of the training successful. ParticipanlS resolved to embark on cassava util ization business immediately and add new products to the existing cassava business and called for a biannual review meeting called. "Cassava trade fair by cassava processors. bakers. and caterers" . All panicipams wefe presented with a certificate of attendance. The trainings were adequately covered in the UTA news bulletin and the print and electronic media in Nigeria. With effective adoption of the trained technologies. expccl<d numbers ofbenelici.ries would be close [0 18635 in number. v Acknowledgement [ITA gratefully acknowledges .he Federal Government of Nigeria, .he 12 Stare governments of .he somh·south and somheast zones, rhe Ondo Scate Government, the Niger Delta Devel­ opment Commission (NDDC), the Nigerian National Petroleum Corporation (N!\IPC), and its joint venture panners. the Unit~d States Agency for International Development (USAID), and Shell Petroleum Development Company (SPDC) for funding rhis activity. Special thanks also go to the Program Managers of .he ADPs in the operational states of the project and their s(aff, participants in the training activities , as well as several others who provided rhe basic support and encouragement. The project is grateful for the collaboration of the National Root Crops Research Institute (NRCRI), Umudike, llTA Communica tions and Information Services, and external media groups as well as other NGOs. Hartmann Director General UTA VI Background The goal of this project is to comribure (0 the sustainable increase in food availability, reduce rural poverty and unemployment. and enhance Ihe agroindusrrial and socioeconomic growth in Nigeria. Through preempting an imminent CMD-associated production crisis. (he project aims at promoting sustainable and competitive casSava production; improving value-added postharvest technologies. marketing, and agroenterprise development. com­ mercializing, agroindustrial development and trade in collaboration with a wide range of stakeholders (public/private), thereby ensuring food availability, increasing economic opportunities, and redueling poverty in rural areas. Project objectives The objectives of the project are as follows: • Mitigate the impact of cassava mosaic disease and prevent its spread throughout Nigeria and West Africa. • Increase cassava productivity through deployment of high yidding, multiple-pest and disease­ resistant cultivars, and pro""n sustainable crop and soil management technologies. • Promote the adoption ofimproved and profitable postharvest and processing technolo­ gies as well as new product development. • Improve the value of cassava through increased
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