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 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 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 private sector investment in production. proce:ssing. storage, and marketing. • Increase incomes and improve livelihoods in rural areas through devdopment of effective and active market information acquisjtjon and dissemination systems, and increased commercialization of cassava. • Strengthen human and institudona.l capacity to produce, process, and market cassava efficiently. Project results/outputs In implementing this project, the following result 1 Operational locations • South-south zone: Akwa Ibom. Bayelsa Cross River. Deha. Edo. and Rivers states including Ondo St.te (anne, Rivers State as zonal hub). • Southeas t zone: Abia. An.mbra. Ebonyi. Enugu. and Imo. States (:-IRC RI, Abia Scate as zonal hub). Cassava utilization training for bakers, processors, and caterers In view with FGN plans to introduce compulsory 10%) inclusion of cassava Rour into bakery produces from January 2005, .hese ,hree cacegories are key players in che aceainmen, of rhe objeccives of cassava utilization . Hence. lITA-ICP in collaboracion wich Slace ADPs organized a 3-day training on "Capacity building for production of high quality cassava products". General objective Train trainers (bakers. C2.£erers, and processors representatives) from [he project stares in cassava utilization in order to promorc cassava processing and consumption (0 stimulate microen[crprise development. Specific objectives After the workshop. participants were able roo • Appreciace ,he diversified uses of cassava for food. feed. and industry. • Process cassava iora different food products for small-scale business devdopment for income generation. • Prepare naditional foods with cassava and still maintain product quality for consumer accep[ance. • Identify. adapt. and adopt appropriate cassava process ing techniques/equipment for small-scale enterprises. 2 Training zones, states, venues, and dates Zone Stares Ve n ue Date Tmal participants and cxp«ted benefici aries Zone 1 Akwa lbom. Uyo 12-14 July Formal op<:nillg: AboUf 250 people C ross River. and 200<\ :mended the fo rmal opening Rivers [>2Irticipants and exrended ~ndicia- ries: 1810 )( 6 family size = 10 860 p Zone 2 Bardsa. Della, lknin 15-18)uly Formal opening: About 500 peopk Edo. and Ondo City 2004 attended the fonnal opening Panic.ipants and atendal bme6cia- ries: 489 )( (l family membcn - 2934 p Zone 3 Anambr2l. Enugu 9-1 1 August Formal opening: About 250 people Ebonyi. and 2004 auended the formal opt:ning Enugu Participants and extended bendi- ciaria: • 222 x 6 !>may au = 1332 people Spill OYU: 15 observe.. attmded ala,,!: with invired participants Total beneficiaries: 1597 people Zone 4 Abiaand fmo Umuahia 12-14 August Formal op Zone 5 Sp ciaries: E 205 )( 6 family size =- 1230 people Toeal beneficiaries: 1230 people 3 Schedule of training activities "lime Day 1 Day 2 Practical activities Day 3 8. 30-9.00am Reg i ~tral i on Production of queen cake. Group ptactical 9.00-IO.OOam Opening ceremony fish! meat pic. chin chin. and parti cipants Strips 10 .00-10. 15am T~ break Tea break Tea break IO. IS- I0.45am Processing of high Production of cassava salad G roup practical- qualiry cassava Rour cream participan tS IO.45-11.I5am Processin g of cassava Produn ian or cassava cro- Group pracfica l- starch q u eue ~ participants 11.15am-l.OOpm Cassava utilization fo r PraC(ica l- 1.00-2.00pm Lunch Lunch 2.15-3.15pm Gurundi Production of high quality Flakes fofi' Rour 3.30-6.30pm Cassava bread produc- Practical on production of tion begins croqueu es and salad erc-am 6.30pm Clos ing Oosing Reference materials: UTA trai ning recipes (Onabolu et aI. 1998). 4 Formal opening at Sam Law Hotel, Uyo, Akwa Ibom State (12 July 2004) Engr Patrick Ekporu, the H onorable C ommissioner for Information chaired the formal opening 011 behalf of rhe Executive Governor of Akwa Ibom State. More than 200 par ticipams anclldeJ includ ing policymakers, scienris (s, processors, caterers, bakers, rckv31H agencies, and the private investors. In his goodwill message, rhe Head of Council, Uyo LGA who was represented by rh e Secretary to the Council applauded the cfrons of the organizers in genera l and IITA in panicular for th e in itiative noting that this will promote rapid industrializatio n in rhe stare. In hi s welcome address, the Akwa Ibom AD P Program Manager, Elder Fidelis D. Udah spoke on the importance of rhe trai ning workshop. He emphasized that the exercis e is ex pected to encourage large-scale cassava production and commercialization, diversifiGl tion of cassava products, as well as stimulate the development and growth of smaJl-scale business enterprises. This he believed would go a long "vay to improve the economy and enhance the living standards of the rllral populace. He charged participants to be serious and use the knowledge for their benefit and that of others. The State Commissioner for Agriculrure, who was represenred by the Director of Vet erinary Services commended IITA and the Akwa Ibom Agricultural Development Program (AKADEP) for the initiative and in helping the State Government pursue its wel l-intended agricultural policies and programs for a better economy and enhanced standard of living of the populace. He remarked that the Ministry supports the program considering that it would consolidate the gains derived from the state interventions towards d iversifying cassava products, promoting cassava commercialization, and stimulating microenterprise development, which will encourage massive production. He fina lly urged the participants to actively panicipate in the training program and use the acquired knowledge to strengthen their well-being and assist government to achieve the much desired food securiry, poverry all eviation, and job and wealth creation fo r the people. Formal opening at Sam law Hotel, Uyo, Akwa Ibom State. 5 Dr Erne Okoro, The Project National Coordinator, delivered the DG', addre",. He informed participants that the primary goal of the Integrated Cassava Project is the com mercialization and industrializ.cuion of the cassava subsector _first in the south-south and southeast states, as well as the entire country. This will result in [he emergence of private ~r-driven and market-led cassava industry chat would enhance rapid economic and social development at the state and community levels. He commended the Akwa Ibom State government for being the first among the project states to fully pay its counterpart funding, adding that IITA will be willing to work with the people of the State to make c..,ava to be for Nigeria and Mrica, what wheat is for Europeans, Americans, and As ians. Arch. Obong Victor Attah, the executive Governor of 'the State, while presenting his keynote address, remarked thac the full participarion of the State Government in the Presidential Initiative on Cassava was indeed a major s[t~p in tandem with, and com ple mmr.ary to the State Governmem's cassava compeliciveness program. This according (0 him is manifested in the prompt action taken by the state to fully pay its counterpart fund lOr the pre -entptive CMD projeCl in partnership with IITA, NODC, USAID, and other state governments in the wne. The Governor praised UTA's 37 years of contributions to agricuItural development in Nigeria. He remarked that this capacity building on ca","va utilization would certainly assist the panicipanrs and farmers to produce for local consump tion as wdJ as commercially for export. The: Technical Services DireClor, Mr Akpan closed the formal opening with a vote of thanks while there was a group phot6graphs with the government functionaries and par ticipants at I.20pm. Fonnal opening at Conference Center, Edo ADP (15 July 2004) Th~ secDnd three-day capacity building on cassava utilization for bakers. processors, and carcras drawn from Bayelsa, Delra, Edo. and Ondo states, was held at the headquarters of rhe Edo Stare Agricultural Developmen< Program (ADP), Oka-village. Ogba Road. Benin Ciry li:om 15 to 17 July 2004. Barrister Chris Agbonwamegbe, the State Commissioner for Agriculture. in his welcome address, commented IlTA for a unique role in enhancing food security and job opportunity lOr the populace. Dr Eme Okoro, the CMD Program National Coordinator who represented IITA OG Hartm2Dn on the occasion. said the project was designed to be the roadmap for the com mercialization and industrialization of the cassava subsector first in the south-south and southeastern states, and later in the entire country. He said, "This is being pursued through its four broad activities of production and dissemination. processing and postharvest utiliza tion, market development and market information systems, and coordination". Speaking on the importance of the training. Dr Okoro said IITA:s focus is on capac ity building on cas.sava utilization in the bread and confectio nary industry. He said the industrial maIket for cassava (domestic and export) is quite large and ready for exploit for the heDdit of the nation. He described furmers, proce",ors, and other entrepreneurs as the "engine" to drive the cassava industrialization iniliative, where the crop would become a major source of wealth to the nation. 6 Formal opening at Edo ADP HQ. Pi cture showing Executive Governor, Edo State, Mr Lucky Igbinedon The Stare Governor, Chief Luck], Nosakhare Igbinedion, declared rhe rrain in g open. He urged Nigerian farmers [0 use the opportunity of the current Presidential initiative [0 transform cassava by growin g more of the crop. The governor said, "This is one importanr way [0 ensure that there is adequate supply of the crop to the industries as raw materials". In the same vei n, [he governor called on the beneficiaries of the training who were all drawn from the private sector, to put into use, the knowledge gained from UTA sciemisrs and researchers to check (he recurring glut in cassava production in the country. Governor Igbinedion described IITA as a blessing to Nigeria. He said he was particularly happy tha< IITA has found solutions to many of the country's food problems, through its numerous research breakthroughs, which are being translated to concrete benefits by the nation's farmers. He described Edo State as the largest cassava producing state in the coun try. adding that he has in troduced a program whereby each of the 18 local governments in the state will establish 50 hectares of cassava farms. He said tractors had been distributed (0 the local councils to fa cilitate the project. while a cassava factory was curren cly bei_ng establ ished at Uromi by the State Government. He said his dream was to see that Nigeria competes with Brazil on cassava at the world marker. Mr A.H. Ikhdowa, the Program Manager, Edo ADP gave a vote of rhanks to rhe Governor and his team, IITA, and rhe participants. T he Deputy Governor, Edo Srare Mike Oghiadomhe, some commissioners, di rectors, Edo Chiefs, and private individuals, witnessed the occasion. Formal opening at Enugu State ADP, Enugu, Nigeria (9 August 2004) The third three-day capacity building on cassava utilization for bakers, processors. and ca[erers drawn from Anambra, Ebonyi. and Enugu states, was held at the headquarters of me Enugu State Agricultural Development Program (ADP), 1 Garden Avenue, Enugu, from 19 to 11 Augusr 2004. 7 Fonnal opening at Enugu ADP HO, Enugu. Dr Pauick Asadu, the Srare Commissioner for Agriculture, commended II TA's research breakthroughs on cassava urilization. He said the adoption of the new cassava products would give the commodity value-added status, check incessant gluts in cassava production and reduce the coumry's dependence on wheat imponation, thereby conserving fo reign exchange and reducing cost aflocally produced bread, biscuits, and confectionaries. Dr Erne OkafO, the Project National Coordinator. who represe nted DG Hanmann, highlighted the historical background of the CMD preemptive project in the south-south and southeastern states. H e said with the Presidential Initiative on Cassava, lITA had devel oped not less than 33 improved varieties, which were being screened, and mass- produced in different locations in Nigeria to meet the increasing demand for industrial utilization of the commodity. Dr Okaro said that the objective af the training workshop on cassava utilization was to enable the private sector to immediately commercialize the products. It was also aimed at creating awareness on cassava as a multipurpose crop which should be used for poverry alleviation and ensure food security. T he governor spoke through the Head of Service. Mr Clement Okwor. He said his administration has established community cassava farms (CCFs), to encourage massive production of the commodity to ensure that the state maintains a lead in the ensuing cas sava industry in the country. Governor Chimaroke Ogbonnaya Nnamani of Enugu State also promised to make cassava the cornerstone of the State's economic development. He sa.id his government was determined to join hands with IITA. and the Federal Governmenr to unlock ,he potentials and wealth of cassava for the benefit of the people of the State. He promised [Q look into the poss ibility of paying soonest, [he state's counterpart funding of N76 million for the project. He thereafter declared the workshop open and urged panici pams [Q contribute positively during tbe training. Dr o. Nwodo. the Program Manager. Enugu ADP gave the vo te of thanks to the Governor and other dignitaries. IITA. and the participants. 8 Formal opening at Abia State ADP, Umuahia, Nigeria (12 August 2004) T he rounh three-day ca pacity building on cassava utilizatio n for bakers, processo rs, and caterers drawn from Imo and Abia srates, was held at rhe headquaners of the Abia Scare Agri cultural D evelopment Program (A DP), Umuahia fro m 12 to 14 August 2004. H igh ChiefJohnn y Ukpabi, the State Commissioner for Agriculture , commended II TAs research brea kthroughs on cassava utilization. He remarked that cassava products have high demand locall y and internationally. He commended IlTNFGN CMD project and noted that the trai ning will promote and create awareness in the utilization of cassava products. He informed the audience that rh e state agriculture and rural developmem initiative had established over 2000 ha offarmland for oil palm inrcrcrop wi th cassava; community-based cassava-maize project wi th six cooperative societies. H e welcomed the participants and wished them a fruitful training. In his welcome address, the Project National Coordinator and Program Manager of the Abia State ADP, Dr Erne Okoro, highlighted the benefi ts of the workshop. H e said productio n of cassava in Abia and lmo states will swell up when me new cassava products arc commercialized because there will be high demand for cassava at rhat rime. D r Okoro, who represeI1led DC H artmann on the occasion, gave lhe ge nesis of the new cassava products. He sa id wirh the development of the improved cassava varieties resis tant [Q the virulenr cassava mosaic disease, Nigeria was going co experience an explosion of cassava production in lhe country in the neX l couple of years. Dr Okoro remarked that if cassava utilization were nor di versifi ed to embrace new food and industrial products, there would be glut of the commodity in the country. H e added that the workshop was organized co train those in rhe busi ness of processing. bakery, and catering co empower them co com mercialize the new cassava products immediately. Formal opening, Abia AOP HO, Umuahia, Abia State. 9 Dr O rji Uzor Kalu, the Executive Governor of Abia State, commended llTA for bring ing back the lost glory of Nigerian agriculture through its several research breakthroughs. Professor Chibuzor Ogbuagu, the Secreiary to the Government who represented the gov ernor, lamenced on the abandonment of agriculture in favor of petroleum, making Nigeria to lag behind in agricultural devdopment. He expressed great admiration for countries that acted wisely to embrace agriculture as the base for economic and industrial development. According to him, "China is 12 times the population of Nigeria and yet it suffers no food shortage ... China produces enough rice to feed its teeming population". Similarly, the governor added that thro·ugh improved agriculture and focus, India, a country 10 times the size ofNigeri 's population, and which was suffering acute food shonage in the 1960s, was now sdf-sufficiem in food production. Pai nting the sorry state of the Nigeria's agriculture, Governor Kalu recounted the history of the Malaysian oil palm industry, s.ying "Malaysi. was woken up by eastern Nigeria oil palm industry. Malaysia took the seedlings .w.y from here in those days", lamenting that, "Today, we gladly import oil palm products from them". He said Nigeria's oil was a wasting asset, adding. "In agriculture, we can teplicate things and products". Declaring his suppOrt for the Integrated Cassava Project, he said his adminimation was m ak ing arrangements to honor its commitment to pay the state's counterpart fund ofN76 million in suppon of the project as soon as possible. The Governor challenged stakeholders present to pay du e attenrion and praclice ro agricuhural business. He wished the participants a successful workshop and thereafter, declared the workshop open. Dr Francis Ogbe, the Zonal Manager gave the vote of thanks to the representative of the Governor and other dignitaries, !ITA, and the participants. Other dignitaries in attendance included the Perm Secretary, MinistIy ofAgriculture and Rural Development, Dr (Mrs) Elizabeth Esochaghai, Dr Y. Alaya, Standards Organization of Nigeri., ugos, Mr B.B. Kine, NAFDAC, Abia State, Dr J. Emehute, represented the Director General, NRCRI, Umudike, Chief7Sir Slow< N. Nnochiri (! Formal opening at Rivers State OITA. Onne) for Redemption Church Ministries (16 August 2004) The fifth three-day capaci ty building on cassava utilization for members of the Redemption C hurch Ministries was hold at !ITA, Onne from 16 to 18 August 2004. In his welcome address, Mr Agba, the Station Manager, highlighted the benefits of the workshop. He said learning about production and processing of cassava will enhance food security. raise more income and promme srabmty in Nigeria. He informed that !ITA had various programs on cassava, yam. plantain, maize, soybean. and other tree oops and [hat the current project o n cassava had the blessings of the !'cderal Government of N igeria. He advised participants [Q listen attentively and make use ofTHE knowledge gained from the activities. Mrs Nnen. Nnaji represented the Project National CoordinacotofCMD. In her address, she informed patticipants that funds were released by FGN and NDDC for integrated project 10 Fonnal opening at Rivers ADP HQ. Port Harco urt. Rivers State. on cassava in the 12 Slates of the sourh -south and sourh ea.c; rern Nigeria. She also remarked that Akwa Iborn State had paid full its co unterpart funding while Ondo Scate had paid part of the total fund . She inform ed that the CMD Project had four components-produc [ion, postharvest. marketing. and darabase. The current rraining is being organ ized under posmarvcsr accivirics. She urged participants to cooperate and be attentive during the train ing. Mr Abraham spoke on beha lf of the Project Manager of Planta inl Banana Project. He encouraged participants 10 demonstrate a positi ve mind to the training. Preworkshop assessment of the participants Participants were allowed (Q fill a preworkshop assess ment form on iss ues such as knowledge of cassava processing and products. years of experience in cassava processing/products. and previous [raining on cassava processing and utilization (Fig. 1). Participants were trained o n production of high quality cassava Aour. starch, and tapioca (a roasted cassava starch). croquettes. chin chin. cookies. doughnuts. queens cake. and meat pie. strips, salad cream, brcad ( 10 and 200/0 cassava-whcat), cassava Rakes, gunmdi. egg ro lls, dough nuts. Rakes . cookin g of tapioca meal , meat pi e. Participants produced trained products group by group (processors. ca[erers, and bakers. respectively). II 60 50 40 30 20 10 o Knowledge Use of cassava Years of Previous of cassava flour for experience training in processing and bakery and in cassava cassava products confectionary processing processing and products utilization Zone 1 • Zone 2 0 Zone 3 • Zone 4 0 Zone 5 Figure 1. Response of participants to key preworkshop evaluation questions. 12 Grouping of the participants/discussion Participants were group imo three sectors: bakers, caterers, and processors. C riteria Response by Response by Responge by Response by Respon se by parricipanu participants parricip'IUS panicip3ms participants (Akwa [born. (B.Yt:lsa. (AJumbra (Imo and (Redemption C ross River. Delta. [.do, Ebonyi, and Abia scat es) Church, Onne) and Rivers and Ondo) n = Enugu. statt:S) n '" 21 n·53 states) n = 28 37 (15- 17 j uly n • 30 (12-14 (16-18 August (12-14 july 20(4) (9-12 August Augmt 20(4) 20(4) 2004) 2004) Bakc:rs Group Group leader: Group le"dcr: Group leader: Group leader: leader: Viclor Agbogidi Prince Mrs Ekemezie Pa Assistanl group Assistant Assistant Assistant group Assistant leader. Keriku group I ~der: group leader: leader. Martha group leader: l.A. (12) c.e. Ogbu Stella Umdo ~{el"i joseph Akp.n (6) Processors Group Group leader: Group l£:ader: Group.leader: Group leader: leader: Victor Agbogidi Euh Han. Mrs Benibo Tamu- U(oho Samson Christopher &lith U. nobere Mae>on Ud'umma Assistant Assistant group Anistant Assistant Assi.scant group grou p leader: leader: Lucy group leader: group leader: leader: Dele Macy I)·am Okwuobi (12) Franca Eche A.O. Un.- $egun (I [) chukwu OlaoM:bikan 13 Ped and wash cassava rOO(5 Grate Bag gralcd nwh ~ter (30 minures) hydraulic p""s Break cake into fine granules Dry (thin layer. black polyethylene sheer if sun-drying) Mill li&hcly packa&" and disuibute Flgu", 2. F_ cIoarl of high quality cassava nour production. 14 Ped and wash cassava rOO(5 Grate cassava roOtS Mix with wa(cr and filter Smlc and dew.tee Wash Senle and dew.ter Break cake and dry Mill Package and diS[ribule 10 end·users Figure 3. Flow chart of high quality ca ....v •• torch production. 15 Wet cassava starch cake Break statch into lumps Roast Dry Figure.c. Flow chart 0' tapioca production. 16 Weigh (cassava flour, sugor, sal" yeast) Mix all dry ingredients together Whisk ,he egg ,horoughly Add the egg and wa rer (70-100 ml and mix for 10 minutes aI high speed) Pour the bareer into a greased baking pan and ferment (for 60 minures aI 30 "C, 80-95% RH) Bake ,he fermen«d haner (al 200 ' C for 30 minutes) Allow to cool Package and distrib ute to end-users Figure 6. Flow ch.rt of c ....v. bre.d production. 17 Weigh 150 g sifted cassava 80ur. margarine. and sa lt into a bowl Boil 125 ml of water and add 50 g of cassava Rour imo it. Remove from fi re and fold into the water twice Pour the mixrure into the cooled Rour into the remaining weighed-out ingredients Mix-thoroughly with fin gertips. until the mi xture resembles breadcrumbs 'Whisk the egg and add [0 the mixture Mix to obtain stiff dough I""ving the sides of the bowl clean Figure 6. Flow chart 01 cassava short crust pastry production. 18 Make sho rt cr ust pastry Roll our the short crust pastry o n the Aour board to Rauen ro about 1 em thickneiS CUt into rounds shape with a blg meat pie cutter Put a tablespoonful of meat filling onto one side. fo ld the other side' over and press edges to close firm1y with a fork Arrange in a greased flat baking tray and brush the lOp with b Bake in a hot oven (a, 175°C or 350 of for 30 minutes Serve while hot Figure 7. Flow chart of cassava meat pie production. 19 Make short crust pasuy Season sausage meat with white pepper, black pepper, cur , and sah Roll out pastry into long strip, and put the sausage meat along the edge Fold the pastry over the sausage meat MoiSten the ends and seal by pressi ng the edges together Arrange in a greased Rat baking tray. Ma~e diagonal slits at the cop to allow steam to escape Brush pastry with beaten egg to give a glazed finish and bake in a hot oven at 175 °C or 350 OF until evenly browcned Figure 8. Flow chart of cassava ••usage rolls production. 20 Soak rowpeas Dehull Grind the cowpeas with onion into a smooch paste Add cassava flour, bean paste , and salt , and mix thoroughly with a wooden spoon Add cassava Hour, bean past<, and sal, and mix 'horoughly for 10 mi nu tes with a wooden spoon Load the mixrure into an C'xtruder Extrude into the hoc fry ing pan containing vege[able oil and deep · fry until golden and crispy Figure 9. Flow chart of cassava strips production. 21 Cream sugar and margarine untiIlight and fluffy Beat eggs until light and HuffY Sift flo ur and baking powder Pour the Rour and beaten eggs into [he cream until (he product becomes stiff and mill"Y Add van illa essence and mind fruits (optional) Grease queen elke tins and fill 213 full with mixture Bake in a moderudy hot oven (u 175 'C or350 of for 25 minutes) uneil light bU[ evenly brown product Figure 10. Flow chart of cassava queen cake production. 22 Sift fl our and baking powder imo a dry bowl Add sugar. salt, and grated nurmeg Mix thoroughly Mix the margarine into the flour Add water to make a stiff dough {should no, stick to the side}, roll out on a flour board and CUt into desired shape using biscuit cutter Arrange in a greased fl u baking tray Bake in a hot oven umil (he product turns light brown all over (a, 175 "C or 350 'F for 15 minu,es) Figure 11 . FkJw chart of cassava cookie production. 23 Cream sugar and margarine until light and Ruffy Add cassava flour. baking powder. and grated coconut Mix ro a stiff paste (if [00 stiff, add .some water) Roll our on a Aour CUt into shapes and arrange on a greased. cokkie (ray Prick wirh a fork ro prevenr rhe dough from rising Bake ar 175°C or 350 of for 15 minur., or unril evenly brown Figure 12. Flow chart 01 cassava gurundl (coconut biscuils) producllon. 24 Put Y2 cup (50 g) cassava flour into V2 cup of boiling water Remove from fire and rum 4-5 rim~s Mix ,he remaining Rour with sugar, margarine. baking powder, and nutmeg Add the cooked cassava Hour and mix tOgether umil mix[ulc n:semblcs breadcrumbs Whisk eggs until light and add to the mixture Mix into a stiff dough , until it leaves the sides of the bowl clean Mold into doughnut shape and fry in oil at 127 °C until golden. Drain to remove excess oil Figure 13. Flow char1 of cassava flour doughnut production. 25 Put 1 cup (100 g) cassava Aour inro I cup of boiling water, remove from hre, and turn 4-5 times immediarly Mix the remaining Rour wirh sugar. margarine. baking POWdt"f. and nutmeg Add the cooked cassava flour and mix together uncil m ixture resembles breadcrumbs \Vhisk eggs until light. add to the mixture:. and mix inro a stiff dough. un til it leaves Ihe sides of the bowl clean Knead lighdy until smoo,h Roll evenly on a Roured board and cut into bits Fry in deep or shallow far (127 ' C) unril brown. Drain {o remQve execss oil Figure 14. Flow chart of cas.ava chlnchln production. Mixed graced cassava and graced coconut Add salt to taste Take a tables poon of the cassa~ocon ut mixture, Batten on the palm of the hand and put a teaspoon of meat fi ll ing in the middle Cover with mixruce so mat the meat does not come out during frying and shape wdl Deep fry in oil until golden Figure 15. Flow chart of cassava croquettes production. 27 Measure together inco a por: sra rch, mustard. suga r, salt. vinegar, and water and mix thoroughly Put on fire and cook until thick Cool at refrigeration tcmpera(urc Pour mixrure inca a mixer and blend for 1 minu((' s.parate egg yolk and weigh oue 25 g. add inro starch mixture and mix for I minute Gently pour oil inco mixmre whil e mixing at a low speed (2 for 3 minute) Cover blender, in crease mixer's speed. and mix fo r 5 minme"S. Drain ro remove excess oil Pour inro a clean jar. cove r tightly, and srore in a refrigerator Figure 16. Flow chart of cassava salad cream production. 28 Mix starch and water in a pot until very smooth Add Ravor and sa le to taste Put on medium heat. stir all the time umil thick Drop a teaspoonful on a lined tray and allow to dry at 50-55 °C in a drying oven or sun Fry in hot oil for about 2 seconds. Drain out excess oil Figure 17. Flow chart of cassava flakes production. 29 Hea r margarine in a saucepan until ir melrs completely (or use 50 g vegetable oil) Add w hiske d eSG :l nu conrinue ro mix at high speed ull1 il uniform visco us dough is out.lined "tid 100 ml o f wilte r Jild I . S g sale and allow the mixture (0 boil while sr irring (Q form an emulsion Pour the hor ~ lt1 u lsi o n in to 100 g of cassava search :md stir at low spt:ed D ivi de the dough and shape inca ro und ball s of any desired size w ith greased palms Bake at 200 °C fo r 20 minutes Figure 18. Flow chart of ca.saya starch bread buns production. 30 Commercial bread making I ITA gave some qu:mritics of cassava Hour (Q selecred bakeries fo r commercial producrion of cassava- wheat bread. They were taught to produce composite bread of I 00/0 cassav;! Hour and 900/0 whear; and 20% cassava and 80% wheat fl our. Shallom Bakery, Urua Akpan Andem Market Uyo (9 Ndiya Street Off Udo Umana Street, Uyo, Akwa Ibom. Tel: 08023604184). After the preparation, the team was invited [0 interact wi th the MD/CEO of Shall om Bakery Dr (M rs) Grace C. Ekpcnyong, the wife of the Deputy Governor of Akwa Ibo m State. The meeting found ou[ that she has a cassava processing faCtory providi ng more employment for widows and yo uths in [he state. She requested for technical support from II TA especially so urcing for appropriate process ing equipment. She promised [0 work effecti vely with [ITA. T he [cam also had rhe opportunity of interacting personally with [he Deputy Governor. The mee ting was a success and the zonal manager on behalf of the CMD [cam pro mised to make use of her farm as a multiplication ceorer. 31 Or Egiamuhisue, Mr Okoruwa. and Mrs Momoh. Ritco Bakery (Ritco Bread. 17B Second Akenzua Lane, Benin City (Mrs Hajia L.F. Momoh, 08033903790). Or Onuora of Chitis Bakery, Enugu with staff. 32 Chitis Bakery. Plm 5 Ebeano Estate. OtigbaJunction. Enugu (Tel: 08042\4\842) Branch: 97 Chime Avenue. New Haven. Enugu (Tel: 042-25\964). Bakery: \8 Owerri Road. Off O' Corner Street) Asata. Enugu (Tel: 042-450004). Contact: Dr J. Onuora. He gave the address of where he bought bakery equipment at Lagos at De Sopas Gas Co. (Nig.) Ltd [01-7745107J (General) or 08023 161400 (MD) or 08023\ 6 \408 (Sola MD's so n). At Umuahia. the CMD team gave cassava flour to Arc Chief Jok Ekcledo. [he owner of Kaka Breads, Umuahia (54 Miss ion Hill. Umuahia. Tel: 08035437243). The Project National Coordinator/Program Manager. Abia ADP was invited and he was full of joy. Kaka Bread was highly commended and II TA informed him that he would be invited for further collaboration such as the Shallom Bread. Uyo. At IITA Onne. Dominion Bread and Confectioneries No.8 Egbe Close. Opp. Onne Market. Beside Nitcl ORice. off-Habour Road . Onne. Rivers State (Tel/Fax: 084820681 or 08033111358) baked cassava bread at \0% level. The pastor of the Redemption Ministries was full of joy and happiness. Most of the panicipanrs showed much interest and promised ro set up bakery business using cassava. Cassava bread was la[er brought into the training workshops for display and the par ticipants applauded the good quality of the bread. The taste. flavor. and color. did not indicate the presence of cassava in the bread. Other people responded on the produced cassava bread. Regulatory practices Dr Yinusa Alaya of Standards Organization of Nigeria (Head. Agro-Al li ed Department. Email: [email protected]. Mobile: 08023100667). Lagos Headquarter addressed par ticipants on the procedures to achi eve contaminated-free high qualiry cassava grits using open air drying or solar drying method. He advised to always dry on elevated platform with \UlU: InJIQI,\ItU t1lUJtLI JJ'f.vOCt_,l. r C ON CASSAVA UrIlII.lTlnN CArl lHi IIf1MIi ;; A 1.1 ., (, PartiCipants displaying baked cassava-wheat bread at Abia ADP, HO, Umuahia. 33 black painted metallic Aoor or black painted concrete Aoor. This will disallow contamina tion and growth of mold and aid dryness of the product. He remarked thar processors must ensure safety and wholesomeness of the product by wearing hand gloves. hair cover, apron. and fo llow good manufaccuring practices during processtng. Mr B.B. Kine ofNAFDAC, AbiaStare (ChiefRegulatoryOflicer, Mobile: 08035082322) addressed (he participants on the need to register their products with NAFDAC before pushing their products to the markeL They were also informed to co rrect [he following observations in real industrial practice: • Wear gloves. Wear headgea r to prevent hair from falling imo the products. Coverin g their mouch and nose during food processing was emphasized. • Discourage wearing of long fingernails, neckJace. wedding ring, and earrings during processing. • Wear an apron during processing. He finally urged them to first register with one product and later register with others. The participants appea1ed to the governmem Ihat rhe cottage and small-scale cassava owners should be allowed to pay for cost of analyzing their products while government pays for other fees to NAFDAC. Dr Alaya of SON addreSSi ng som e o f the participa nts at Umuahia. 34 Mr Kine of NAFDAC, Abia State interacting with participants during training at Umuahia. Posttraining assessment At the end of the training exercise. participants responded [Q the major questions in the pomraining eval uation form (Figs. 19-22). Most of the participants affirmed that they enjoyed the practicals of the training. They promised (Q introduce the training [Q various categories of people. They hoped to start or include these products learnt for livelihood activities. T he majority of the par ti cipants requested for technical backstopping with monthly or quarterly visits to their establishmenl. Comparing responses across zones (venues for the training), about 12% of the participants noted some shortcomings during the training. such as poor feeding. late ness, and accommodation (especially in Zone 1). More than 70% said they would train others within 1-3 months. whi le most of the zones wished that IITA scientist visit th em monthly, (except zone 1). 35 Participants relating their experience during training. Cassava products prepared by participants. 36 90 80 70 60 50 40 30 20 10 a All Flour and starch O Zone 1 Bl Zone 2 • Zone 3 • Zone 4 • Zone 5 Figure 19. Aspect of the training most liked by participants. 100 90 80 70 60 50 40 30 20 10 0 None Poor feeding lateness Logistics Accommodation • Zone 1 Bl Zone 2 • Zone 3 0 Zone 4 • Zone 5 Figure 20. Responses of participants to provision of logistics during training. 37 90 80 • Zone 1 70 O Zone 2 60 D Zone3 50 D Zone4 _ Zone 5 40 30 20 10 o 1- 3 months 3-6 months withIn 1 year Figure 21. When will you be able to train others? 30 20 10 o II .1 [!.B1 1r1 Monthly Quarterly Twice a Annual 8i-annual Not certain year Figure 22. How often do you want the training officer to visit you? 38 - Award of certificate and dosing For the so uth-soUt h trainings, Dr Akpan, the Direcror, Technical Services, AKADEP and UTA resource person, chaired the closing ceremony at Uyo. Mr A.H. Ikhelowa, the Program Manager, Edo Srare ADP and Dr Roland Egiamuishue of Dela Foods, Benin City chaired the formal closing at Benin Ciry. For the south east train ing, Mr Taye Babaleye and Dr Francis Ogbe chaired the formal closing at Enugu. Dr Erne Okoro (PNC/PM Abia Stare ADP), MrTayc Babaleye, and Dr Francis Ogbc chaired the formal closing at Umuahia train ing venues respectively. Dr Okor asked ADPs to repackage lessons learn t from the training and start activities at th e local government level. Ahia State ADP was (0 stan the training immediately. At UTA Onne, Prof. Malachy Akoroda (OiCIAgronomist) chaired the closing session along with Mr Okoruwa and Dr Sanni. The Pastor of Redemption Ministries gave a vote of thanks and closing prayer. Representatives of the panicipams appreciated the contribution of IITA and the col laborating agencies for the benefits they derived from the training. A participant from Akure resolved to hencefonh produce bread at home instead of buying from outside while Mrs Ketiku of Ondo State ADP remarked that there is hope in Nigeria with this training. She promised co [each many people who will go on infO cassava business. Me Kaka of Abia Scate remarked, "Henceforth, my bakery will use cassava for bread and cake". PartiC ipants were awarded certific ates of attendance. 39 Conclusion and recommendation Based on the responses from the participants, it was concluded that the training would have muhiplying efFect and hence, the need to: • Effenively monitor activities of the trainees to adopt new utilization technologi es. • Contract process cassava Aour and use it to mobilize (he five major bakers u~ cd during the training o n continuous commercial production of cassava bread . • E.xtend the training to local gove- rnmenr levels for maximum impacl. • Res trict the traini ng to practicing processo rs. bakers, and caterers. • Mount a regular commercial training of more marke(~driven cassava products on co m ~ petitive basis. • Goyernmenr to ass ist participants with regislration fee from NAFDAC/SON while they pay the cost of analysis of their cassava productS at coctage and small-scale leYels. Strengthen grass roots formation of Cassava Growers Association of Nigeria. Cassava Processing Association of Nigeria. and Cassava Equipment Fabrication Associuion of N igeria (0 enhance easy adoption of trained technologies. • Plan for a cassava trade fa ir by March 2005 for cassoYa processors, bakers, and caterers. Impact of the training Sequel to our p r~ ious trainings. coupled wich the information and interest generated. other people demanded for a training activity. They include NDDC agricultural staff; the Project Coordinating U nit (PCU); Southeastern Zone, Cass,y, Growers Association of Nigeria; University of Agriculture, Abeokuta; Cassava Growers Associacion; [seyin Local Government, Iseyin; senior staff of agricultural dtydopment programs; Raw Materials Research and Development Council (RMRDC); Enugu Liaison Office; rhe Redemption Ministries; and the Assemblies of God Ministries, Rivers Stare. T he Redemption Minimies was the first to request. The training was organized between 16 and 18 August 2004 at IITA Onne. as reported in rhe main report. The Assemblies of God MinL!rries was fixed for 8-12 November 2004 at IITA anne. O ne of (he immediate impacts was a poem written by one of the participancs below: Cassava cassava cassava By MTJ O. Uzoij' if'linwa (cat",r), Road L No ]3, World Bank Housing Estat<, UmlUlhia 14 August 2004 I never knew that you are so good and sweer like rhis. I would have started early, bur it is neYer late. WheneYer a man wakes up, his morning begins. So my fellow Nigerians wake up and pick the precious gold God has stored for yo u. T he chapter of hunger and poverty will soon come to an end Provided we adhere to the advice in proverbs 6: 10-1 I and 20: 13. T hese products from cassava have come co relieve the Nigerian eco nomy. 40 By earning more fo re ig n exch::t.n ge for us through agri cultural seC(Q r ,han heing dependent mainly on the o il sector. Nigerians beware o f aduircrarcd cassava Rour. 8m onl}' those processed under 24 h ours. Please fa rmers. do noc hoard cassava stems, roO(S, or flo ur in the furure or skyrocket the price. Farmers, go [0 ADP offia or any agriculrural research insti tute near you and purchase {he new improved cassava stems to avoid the cassava m osaic disease. My fel low participants do not keep this knowledge of new cassava recipes to yourselves. Teach olhers an d God will bless you. We thank .he DireCtor General of IlTA, Ibadan, Ihe PM, ADP. and olhers who m ade it possible for us to benefit from this workshop. May you richly be ble55ed in Jesus' name. Amen. IITA news and The Bulletin The rrainings were adequately covered in The Bu/l";11 (an IlTA weekly newslerrer) and UTA had published three separale articles o n the cassava utilization training in BlIsinns Day. on 20 and 27 July and 2 Augu" 2004. IITA had also published in ,he New Age and Th;, Day newspapers. Media coverage (pre and post event announcement). 5tate ~ Media Akwa Jbom Edo Enugu Abia IUdio Mond.ty 12 July 12-17July 2004, 5- 10 Augusr 2004: Imo State Radio: 2004: Morning Morning and Monday- Wednesday FM radio at 3.00pm, and evening evening news 9.0 0am' Ibo and 6.00pm. announcemem: 900am: English Tuesday 13 Jul y: 6.30pm nc:ws morn ~ G. OOam . 12 noon, iog an d 3.00pm 7.00pm news TV NTA statio n 15 July 2004·, Enugu 5r:u t: T V Formal openi ng news: reponed it at weal nc w~ : 10 August 2004 7. 00pm 7.00pm and 7.00 pm 7.00-7.30pm news IO.OOpm. !\'TA netWork (English),8.00pm news: 9.00pm (Igbo language) Print Th~ PiDnur 16 July 2004 - Th~ Punch and Objuv~r 4 1 Appendix one IITA-CMD Project Capacity building on cassava utilization for bakery and confectionary products Registration of parcicipants No. Names Address Hi ghest Post heidi Gender (surname (street, postal. educational Company No. offamily first) tel., email) level No. of worker I 2 3 4 5 6 7 8 9 10 42 Appendix two IITA-CMD Project Capacity building on cassava utilization for bakery and confectio nary products Pretraining evaluation sheet Name: ______Address: ______Position: ______Category of activities: Bakers ______, Caterers ______, Processors No. Knowledge Years ot Knowledge 01 l'revLous NO. 01 of cassava Experience cassava flour Iraining Workforce processing and in cassava and starch on cassava in your products processing! for various processing company products bakery and and confectionary utilization products for enterprise 43 Appendix three IITA-CMD Project Capacity building on cassava utilization for bakery and confectionary products Posttcaining evaluation sheet 1. What aspeCts of the training interested you most?------ 2 . Why?------ 3. What aspect of the traini ng did you no t likc>------ 4 . Why? ------ 5. Do you think that the time allomd for [he trai ning is sufficient' Too short------Too long------Adequate------ 6. What is yo u.! suggestion ------_.--- 7. When will you like to practice some of the produclS'------ 8, Would you recommend this training to others? ------ 9. When will yo u be able to train others? 1-3 months------;3-<> months------; withi n 1 year------ 10. Based on this training. are you interested in going into business of cassava bakery and confect ionary products? Yes------No------ II . Do you require our technical support for 10 above? ------ 12. Do you fo resee any constr.;nt?------ 13. Wo uld you li ke the uaining officer to vis it you'------ 14 . How often do you want the traini ng officer co visit you? ------ 44 Appendix four Materials used for cas.sava utilization training Oven 2 Mixer Baking trays an d pans 4/4 Kneading board 3 Rollers 3 Cassava Rour 100 kg Cassava starch 25 kg Yeast 5 packet Far 50 kg bucket Suga r 28 congas Salr 4 congo Flavors 12 bottles (van illa, liquid) Baking powder 4 big tin Cowpea 8 congo Onion 25 Meat 5 kg (minced) Fish 5kg Mustard 2 bonles Eggs 5 crates Vinegar I bonle Milk 2 packer Vegetable oil 120lirers Spoons/knives Local QY(:n Coal por Charcoal 'Congo (local measure) 45 Participants: Bakers, Caterers, Processors Venue: Conference Center, Etina LGA. Akwa lbom State I>.I(~ : 12-14 July 2004 Total Number. 28 N:lInes {surname Address (strttt, posnl, (d .• H ighest cdu- Po~t held GcnderlWork· 6",) c:mail) ational level fOlcc Agub<, S.m Ag. Integrated Processing. B. Eng. (Pro- D irector/Pro- M~. Abakpa-~oia , Cross RiYcr duction) c.,,,,, Wo.kiotu: 10 Mb",g. F. ilpo 28(30 Spring Road. Essien MSc (Eng.' MD/Pl"QCCSX)c M~. Town. Dl1bar. 087·238766 Workforce: 15 lyam, Mary A. 146 Ok! OdukpanilHome MSc (Food leclurer! female Emn. Dept. CRlfrECH, .. nd Nutrition BOiker Workforce: 5 Abmpka. Cross Riven Science) GSM,08037239405 Eouil: [email protected] Andcshi. Andro A. No. 11 Bishiri Road. Obudu NCE {Home: Teachingl Ferrule Clo Me GA Andcshi (PRS EconJ) / ~iaster B.m Workforce: 6 Dcpd. Ministry of Lands and in Public Housing. Calabar Admin Elcng. Paulina Suzie's Baking Services, SSCE Directress Female 148 Old OJukpani Ro;ad . B<&ktt/C;a{erer Workforce: 5 CaJabar. Tel: 08023788527 Em 46 Participants: Bakers, Caterers, Processors (contd). Ven ue: Conferen« unter, Etina LGA, Akwa lbom St"u: Date: 12-14 Ju ly 2004 Total numb..-r: 2" Names (surna~ Address {meet. postal, td .. Hi&hcS( edu- POSt hdd Genderl first} email) C3tionallevd WoMorcc l'na, Chinwe F. Chynu Divine Cake. NCE Catcn;:r Female 201 lbekwe Road. lit . Akwa lbom Workforce: 15 Ema il: [email protected] Ez.e. Joseph OnC' with God Bakery, Bakery Strccl, P'" Schl Director! Mol, Thoma.< OffOdooo Road. Okobo, Akwa lbom u n. 8,1= Workforce: 12 I'yong. O. Felix UNDP Assi§tcd Program, Abak Road, WASC GM/Procc:s- Male G Phenmn Street. Housing Road, liro ." Workforce: 8 Td,08028348876 Akpan. Friday Fragon Enterprises. IOOkonna StrUt, P'" Schl Director! Male Jacob lkot Ek~ne. Akwa Ibom Sute un. Baker Workforce: 23 Okoko. Edward B. Bone Rise Bakery. 12B Eckm Akai OND Baker Male Street. Uyo (Bw Mgt) Worktorce: 7 Ijene'Yo-ani , Boma OJ and Partnn 8Ed Cat~r~r F~mal~ D. No. 46 Obi Wlli Road. Rumigbo. Port Econs Workforce: 5 H arcoun. Rivers State Td,080354l5055 Inko-rariah. Gloria udy Joy Enterprises SSCE M;lf\ag~rI Female 26 Ugos SUttl. Pon H:ucoun, Rivers Ca[~rer Workforce: 7 s"" Njok.u. Blessing Casu.va Proc~5sjng Associ;nion, 58/60 OND Proc~ssor Fenule Loca[ion Road, Oyigbo. R.iv~ ' Slau~ Workforce: 250 Tel: 08033092848. Email: [email protected] lsiodu. Ajumok~ Rivers Stat~ ADP. Opp. ObK>/Akpor PGD Deputy Fenule V. Hqr, Port Harcourt. Rivers Stat~ (Env . T~ch) Hod, '1<'1\ Workforu: Tel: 08037551560 1000 Olobo. Victor Wilson bakeries. Opp. Naval Offia:rs BSc (Food Bak~ r l Mal~ Wives' Market. OfT H aroM Wilson Sci and Rt:ttarch Wo rkforc~ : 100 Drive, BOlikiri. La ~ 16. Block 13. T«h) Coordinator Ndoki HOUling Esta[~ , Port Harcourt Td, 08023691369 NmdlidlC', G.J. Processing Group. Rumuada Ogbakiri B. Eng Processorl Female EmoLGA (Elec tl St:cretary Workforce: 50 Eeet) Faith , Salvation Edagberi Community Factory. Ekg- NCE Baker Female beri Joiknma. Rivers Sene Workforce: 50 Ulolo.Ouke Eda~ri Community Factory, Edcgbc:ri TCII Processor FrnuI, Joinkrama 4. A}lOada Wen LGA. Rivers Workforce: 60 State Ubilc:. Godhdp Edagbc:ri Community Factory, Edc:gbc:ri TCII Baker Fenule Joinkrama 4, Ahoada Wen LGA. Rivers Workforce: 70 State 47 Participants: Bakers, Caterers, Processors V~nue : ConfC:f~n cc: O nrtr, Edo AOP Hc:adguan m;, Edo State Date: 15-17 July 1004 To(al n um~r: 39 Highest educational NJ,mes {s urname: 11 m} Address (me!!t. POStal, cd .. ('mail) Post held Ccncier I~' d Kumokou. F..C. Bayeba 51:11(' AOP PGO Hc:ld. F<:m.1Ie Tel, 08033368949 W1 A Oki. Tim! As~m bl cs of God Church, WASC CUcrer Fern;! le (m iningi Workforc(': 50 Ugelc. Ebunia Azikorob Housing Esu,te. YcncgoOi. WASC CarCft'f Female Td, 08036716020 Workfare.:-: 7 Ogbuku. Agnrs Imiringi Town HNO r roccssor Fcma l ~ WorkForce: 10 Agu . Gr2ce Milt' 3. Sagbam Ol , Bayelsa StOlte WASC Processor Fe m:lic \t'olldor= 15 Ebim:dc . D .. uyc Imiringi Town WASC Baker Female W'orkforce: 20 Oliti. Din.amu 9 Harbour Road. Yen_goa HND l'rOC('.!· Fcm.lJc Td,080333689' 9 !OfS Workforce; 20 Pos, Agbogidi Ovom Ycnagoa fi S, Baker Mode: To! , 08033775617 \x"o rkforcc: 12 Walson. Malnan (')0 ADP 8ayd sa SU t ~, TCIi Ca(f: r~ r FC'male Y~nagoa . Td:080354539H3 \,(/orkfurce : 5 Awe. Ther~$.3 M il~ 3. Sagbama Tuwn. Pry SIX C a { ('r~ r Fe-male Sagbama. Baydsa S.... te Workforcc: 7 Mlllllodu. Jud ith mOADP M~A Hod. FemOllc Tel : 080136249 12 WIA J udit h n ~ M o mod u @yah oo.co m AkJu;cmokhan, Ik.lyeu No. 6 Esoj jawa Su eet. OfTUwa- BED Bake r Femal.: SO t,), , Egor LGA Wo&,fo rce: 5 Tel, 080342;4342 052·601922 Braimah, Auna Ivbiaro No. 10. Schl i{o;l; d, Ow.1I'I Sraooard Six Processor F " ma l ~ EutLGA \Vork(ora:': 6 TeI, 08035878912 Zuberu . Sud('tu Auchj-O k~nc Road, Auchi Standards B;I;kct Fenu.le Euako W'est LGA. Edo Sr:l{C Six Workforce: 10 Oloikhila. Solomon S. Su PC! [ Agric B, .'\gric: Pro~ r Male No.2 Owam East LGA, Edo State Workforce: . 5 Iriasc: . A.O. Afuu BED Baker ~ma l c Ow:m Easf LCA Workforce; I 5 l y~ rc , Pa ti ~nc~ E. Ubiaja sse Educa- Cat~rer F 48 Participants: Bakers, Caterers, Processors (contd.) Vt'nut': Conference: unler, F.do ADP HC2dquart('fS. Edo Stout' Date: 15-1 7 July 2004 TOIal num~ ' : 39 Highest Namt'5 ( s urn~m t' Address (suC'<'t . post2l, tel., education.. 1 Mnd email) le\'d P OSt held G c:ndc r Enchoifoh. 0505(' No. Elion SlIttl, Uwt'-Oboh Te l Bakt:r Malt' Ekpoma, Tc:I: OB Os<)508952 'W'0t:.kfort:e: 10 Odi.l, Alex Aifcuba Pnxasing Unit. O vil. Pry Six Processor M. Southwest LGA Workforce: 15 SOO I Ccrt Managt'rJ Ft'm.lic: Okwuobi, lucy l u l u\~ Bakery, Ko. 3 Ez.emi Baker Workfora: 21 SHeer. Asaba , Delta Slare. 056. 2808 12 Onwudinjo. Gloria Lulu's Bakery, No. 3 Ezemi Crade 11 8akt' f Female Sneer. A.$;1ba , Delta. 0)6...280812 Tacher 'X'orkfome: 4 Manager! Mal t' OtUOf . EU. 31 Hospital Ro:.td. Ok~ •."bavo , MBA Delta State: processor 'VC'o rkforce: IS Ovw"pa~yc: . Helen Happy Days u mfcctioll4::ry. 14 Sch Ccrt M.anagerl Female Enughc: St, O kunugba Layout. B.my Workfora; 24 Ward. Tel: 08033957412 Dibeashi. Ro ! ~line Rosy Bakery, 65 Ch3r1a: SrrC'C(, NCE Managcrl Female ilgbo,. Td, 08()37164355 Baker Workforce: 15 Oruru. Pr:nicia Part bakery 63 Dd»evbo Road. Schl C ~rI Managcrl F~rn a le Sapc l ~ baker Workforce: 12 Edc-dia.\te. Police Benson The seY<:n processors. UgbOW21'llo NCE Managerl Mal~ Quarlcrs. Uduophori. Patani Processor Workforce: 20 O nowuVWC', Godwin Sto nkon Nig CampUlY. 4. Idj~ - BS, Manage.1 Male nusa St, Of~ri , Ughd.li Plocessor Workforce: 7 NwagbhodO, Abi~il N . Delta ADP. Ibwa. HND H~d . F~male Td, 08035635470 Wli\ Arogundade, J.E PMB 622. ADP, Akurc M . Tod. AgWlA F~male Workforce: 7 Tade, W.R. PO Box 2300. Akurc NRM (Rid) Procenor F~mak Workforce: 10 Keliku. I.A. 99, Oke·Alo Box 3473, Akure BED Cacerer Fcmak Workforce: 8 Ogundiran, M.D. No. I I, Agunloyc SUee{, AllUre BED Cue'" F~mak Workforce: 10 D,ada. EA . PO Bar 3808, Aku rc reD Bak« Ma l ~ Workforce: 15 Ad~gba ye . VA. PO Box 157, Ondo BED Drcn::r F~male Wo r kfor c ~: 6 Akinschinwa. E. PO Sor 157, Ondo Pry Six Processor F~ma l e Workfora:: 5 Adckunbi, T A. PO Box 157 , 00<10 HND Baker F~ma ! e Workforce: 15 Ekoolu, Abiodun R No. 28 Okebola Yaha, Ondo OND Baker M:ale Workforce: 20 OJ adimrjl . A. PO Box. 99, Akur ~ Pry Six Proc~MO r Female Wo rkforce:: 10 49 Parti cipants: Bakers, Caterers , Processors Venue: Enugu St.ue ADP. Garden Avtnuc, Enugu State Date: 9-11 August 2004 Tora! number. 32 HighC$t Addreu (Suet'f, poslal. Tel, Educa- Nam~ (su rnamt" first) Enuil) tionallcvcl POs, held Gender Uzob.i.G. Anambra Siale ADP MS< Head, WlA nmde Td: 0803677 1748 WOllcforce: 23 Ezennwa, Prince VOl] UV:l1 BJ.ker ~. Ekwulooo MS< C hairmanl M, k MD Workforce: 40 AnyacjI Blulling U. 43 Zik A\'e, mu mmyspot BED Chairmanl Female Amanbiu . AnamM Ol MD Workforce: 12 OnYC:l.gom. Prince Godwin Orient B:lkeries . K and C NCE Otairman/ Male Cafr , 24 lllie Road Awka. MD ~ro r kforce: 22 Tel: 08036n1740 Ec he. Fr.a.nca lfi le NTEJE Awa Nnelct FSLC Chairman! Male Cooperative SoCtcty MD Workfo rce: 13 OnyehJ.tl. M.C.H.M. Igbaramm Farm Seltler, GCE MD M.a le Ihialalilu Workforce: 9 Ofod il c, Fran<:cs G. Fran g~e Int. Bus. Unler, ONDBw MD Male t 12. Awka Road. Tel : Workfou:(': 2 08056333759 A.kwanya. Amaka Nlcwo lI.urke-l, Awkuw WAEC Chai rl ady Female Ezinne WOfTK n Group. WoMorce: 12 Awkuzu Nwo k~ , Fd icia Manu Ngoti Restaurant, P'l' S 50 Participants: Bakers. Caterers. Processors Ven~: Enugu State ADP. Garden Avenue, Enugu Stan: Date: 9-1 1 Aut;ust 2004 Tota! umber: 32 High~t l'\ames (surname Addr~s (Strt:t1, pon:21. Tel, Educa first) Emai!) lionaJ INd !'rut hold Gendu Obioea. Chitis Pastetire!l. Zumukwa PbD Food Technical Mal, OnuonJ. Su.• Off Fed . Go" . CoIL T"h Consultant! \lC'orkfolce: 20 Road . Enugu Stale Tel.: Baker 0803318395401042:- 4~OOO4 E:u:h, Uristop~r Adan; Uw-Wani. Enugu HND Proa:ssOl Male Stare Agric Workforce: 10 Ogbonna, Eunice No. I . John Nuido 511«1, OND Supervisor! M.I, UgbcrK n. Enugu SUle Cacerc:r Workforce: 3 Ugwu. Uchenna Adani Uzo-Uwani. Enugu TC II Supervisor! Mal, B;du;, Workforce: 5 mma, lilian N. 73 MOlkurdi Road. Obollo SSCE Cacerer Female Afor, Enugu State Workforce: 5 Nwatu. Lavelle 15 1 Enu Amagunzi. Nlunu ProcleS501 Mal, W. Workfora: 2 Chukwu. Godwin Community School. Standard Prcassor Male Emudonnwe, Enugu Siale Six Workforce: 4 Ogbu. Juliet Amenu &kmu. Nwkh SchICcn. Ibk" f 51 Participants: Bakers, Caterers, Processors Venue: AlMa Sute ADP, Umuahi.1 Abia St21t: Date: (2 Augun 2004 Total N umber: 22 Address {scrc=ct, postal. tel.. H i ghc~ 1 c:d u- Nama (sum~ first) email ) cational lcvel POSt held Gc: ndcr lpo 52 Participan1s: Bakers, Caterers, Processors Venue: UTA O nne Date: 16 August 2004 Total number: 54 Highw Address (street, postal. [d .• educalional Names tiUfname hrst) c.nWl) \""'\ ?O$\ 'nc\d Gc.nd.~ AkinolA,OIUStg\l h No. l S Amadi Close. Rumuo- ACIA. Mal. Benny nasi. Port H:u courT. Tel: CI ML 08023379381 Ogbonwa, Emmanud 29 Emckuku Sucrt. Port HND M..J. H arcourt ACC Te" 080354 18363 Uchc. Ikny Juachi Opposite 26 AgwasirTWQ ekea BEQ FenWe Stm::t, Rumuigbo Iknibor, M2cson 32A O wo Street, Mile 3 Diobu BSCACA. M..J. Porr Harcoun MNI M Workfora:: 8 Amadi.A. 63 OmoilOrosi Road, Ru rn uo- BED Deputy Fen"" bmi HM Wof'kfora:: 6 Tel ,08036722234 UIug•. GOO",jIl, G.O. 26 Dim Sircet. Mile 3 Diobu, HND Admin Female P/H Manager WoMonx:5 UltJri. Friday 25A H:aroud Wilson P/H BSe Manager M..J. W'orld"oa:c: Goof,,),. A.E. 34 Obaziolu Su eet, Mile 3 HND Proprietor Male Diobu. P/H Wo 53 Participants: Bakers, Caterers, Processors cont'd. Highest Address {meet, posral, u:l. , c:ducal tonal Names (surname fi rst) email) 1"",1 Pon hdd Gender Wotdu, RD. Kc:cs Sure Fouoo:nKm MEd Proprietress Femak ).1ontcuori. Aleto-Exp, Workforcc:: 8 E1c:mc=, P/H Ab bi. JoA. ~demptio n Minimi(1 BEd CEO Mol< Ea.ul!'rn By-pus. P/H Adcob .A.O. No 198 ArnOldi CIOK Off B5< MD M21e Bendc: Rumu. PfH Workforc e: : 5 Thompson. 1. N o. 6 Oron1('ruc:rimgbu SSCE MD Male: Strw-, Aha Road, P/H Workforce: 4 Tc" 08033399269 Osigbo, U.D. 20 Umuemc:m Srrttt. SSCE Mal, D/linc:, P/H Joseph. S.P. 9 Igbom Sum, DIUnc, OND MD Mal, PfH Workforce:: 11 Oz.Jmul1u, A.E.O. No_43 OjolO Stren. Mile: 85, MD Female: 2 PfH Rhod;J.,A.O. Nc;. 12 Ahm Sm:er, M ik OND Sc:crclary Female: I, PfH Workforce: II 0lisa, c.!. 8lock 98, I·Housing SSCE Vice Pres. Male: Eslate, P/H ASN Petcrs, Martha No. 19B Amadi Close. SSCE MD Fc:nulc PfH Workforce: 8 Edeogu. Kale Kay~d Int Ltd. % HND MD Fc:m.alc: NAFCON Estate. OflllC Workforce: 9 Bob-manud, B. G Pom. Johnshon Street. MBBA Bilrrister Femal~ PfH ,nd Email, bbobesq@yahoo. Solicitor com Ibifaa. Amachree No. 12 Rumukurusbi. GCE Fem, k Sori, P/H Workforce 7 Boma, Esibenne, S. No. 98 Nzimiro Street. MED Master ~malt ArnOldi Flats. P/H Ayorindt. Toyin Rt-demption Ministries. BS, Sn r C linica1 n:mak P/H Ps)"Chologin Ebidtnyt, Peniel B. RedrnJprion Ministr ies~ NECO Manager Female P/H Ameh, Naomi 24 Flat lOA, Woji Esr.oltc, OND Female P/H Andem, Nkoyo NPA Personnel Depl, PIH WASC/GCE Dcpu'Y Female Officer Bedford, Jaf)(' IS Birahi SUetC, N~ BSC Female GRH, PfH Okeoma. A.H. PO BOI 11930, P/H OND Ass. Sec. Female Amuchie Caroline PMB 5182 PIH OND Clerica1 Female Assimmt Goodluck. Kanico Ahiamalhara. Water Front. WAEC Female AmiKii.P/H Workforce: I Alolagm. Bukola No. 1. Su nny Dike SUC'et , H~D Female Elebh.a, PJH Workforce: 12 Namunm, A. No.5 Obrki Borakiri Under Female graduatC' M.l.nuei , M .e. S, Okari BOIilUri P/H BENG Female Workforce: 4 54 Participants: Baker$, Caterer$, Processor$ cont'd. Highesl Address (street, postal. [d., educational N-:l.mcs (surnOlrll( firsl) email) level Post held ~ nder Patrick. Rose Comm House. Block B, SSCE Female Room 13, Az.uab~ Town, PIH Okoro. lm'inah C. 118 lricbc SUCCI. D·Linc, WAEC Female PIH. Td, 08033381160 Workforu: I Thompson, Richard 31 Huold W ilson Drive. SSCE MD Male PO IX" 1~38 . P/H. Workforce: 3 Td, 08036718946 Pn=cious, A.Z. 14 Amadi FJJ. t Rumuok- WAEC Male .....urusi 55 Posttraining responses of participants Criter;.} Pmicipann (Akwa Part icipant! (Edo. Pmkipants Panicipancs Partici pUHS loom, Rivers, and 0000. Ba)'<'lsa. and CAnambra. (Abia and Imo (Redemptio n Cross Ri ve r SnIts) Dt:lnt) El>o nyi . and Sl a u~s ) n .. 22 Mini5triu) n · 28 02-14 Jul), n . 37 (J S-17 July Enugu) 02-14 Augu St n .. 54 (16-18 200'j) 2004) n ", 32 (9-11 2(04) August 20(4) August 20(1) Whvdo • Euy and cheap, • P(:lCI ic.a1 Knowl- • My profession • Upd~ t cd • QaUenging yo u'!iJ:.c • Maximum beMIlI . odg' .. ?nellal aspect previOUS · IntefCSTi ng tnc s cl c cu~ d practical.orien tcd • Mucmum UliJiu- .. Busineu inlc:rul knowl.dg< • Empowering a5pt'Clor instead of theory rion .. Participatory • '.mprovc • Economical dlC'l ra in- o Enh .an ~ knowl- .. ITacrical Upt'C1 .. Encouraging mcorTl( • nmily w;cful ing.? edge to prod uce • Processi ng • New innm",· • NOili ona! more cuuva • Lowe r production nons o:onomy pJoJUCl!!" [ 0 $1 • Practinl • More C'Xpo ~ ure • Mort' pro fi t "P'" and con6cknce • Expon pC)(ClltiJ.i W1m i$ RecomrntndOllhle • Neal. mort More {im( More rraining • MotC'time YOllI sug- • SlJouid he o rg.;. _ ~"O r lu; hop s Li vestock craining 2t gnu root • liYCStock gestio n: niz:c fr~ucnt l y • Nc:t'd. mort' day' Ethanol training I",h tr.li.ning • Tr",in more prople ior tnt' training Rur"! training • Ethanol from the gnss- .too time tr;llining roOi and it ~ould • "et',d mOllitoring • Runt train- Ix regub rly • Stale by SCillt ing • Add industrial cu- training for uva products g~ tCf'ifllpa c l • Reduct' time for opening ceremony • DUrllion should be ror a 'WeI; When will ImmnHilitely: 100% Immt'd iacdy: 100% Immediatel y: Immediately: Immedi;nd r-. you like Notcmain: loo Would you y~ ; 100% Yes: 100% Yes: 100% Vel: 100% Yes: 100% «com- mend this [raining to o th('n~ ""'YO" Yes: 100% YC$ : 100% Yes: 100% Va: 100% Yes: 100% inle l~ed No; in going into busillCS5 of traif\C'd produru ~ Rtquire y~ : 95% YC"$: 100% Yes: 100% Yes: 100% y~: 100% technical No: 5% No: No: No: No: support f.Jr.pcw::d Financt', equip. Finance. equip. Fm2ncc, Finance, Finance, constraint mc- nl. raw material menl. r;lI ..... mattti.tl equipment. equipment, .equipment. suppl)'. marlm supply, m:arkn ma.kel market market 56 Appendix five Articles written to national dailies Cassava bread: the quintessential breakfast in Nigerian homes in the near future (Business Day, 26-30 July 2004) One of the quickest and practical ways of making Nigeria to reap the benehlS of cassava as the world-leading producer of the crop is to teplace some quantity of wheat flour with cassava flour in [he bakery and confectionary industries. NO[ only that, the Federal Gov ernment should encourage sm a ll~$cale indusuialists (0 establish cottage cassava industries for the produerion of ethanol. glue. industrial starch. and animal feeds for supply <0 ,he larger industries in the country. This was the consensus of participants at a three-day capacity building on cassava utilization for bakers, processors, and caterers from Bayels3., Delta, £do, and Ondo States, organized by the Ibadan-based In,ernational Insti,ute ofT 58 to increas( cassava production especially by planting h igh-yielding varieties d""eloped by IITA and orher national agriculru ral (('search institutes. Mr Onomuywc. who obtained a BSc degree in Education Biology graduated from the Univers ity of Port Harcourt in 1986. He said since he embarked on cassava starch producrion at Oteri near Ugheli 10 yew; ago. he has not been able to meer up wirh the demand. He w'"' optimistic that with rhe n aining he received from UTA scientists , he would now venture in to the production of new products. adding that the trai ning was an eye opener [0 launch him into new aras of cassava U[ilization . He advised that [he Federal and State Governments to bring processors on board on the producrion of modi fied starches for the Nigerian cassava industry and embark on an aggressive tra ining program . This would lead to cassava industrial revolution in th e coumfy. Mrs Ketiku. a caterer from Akure, Ondo State said there was hope for Nigeria to bocomc a major producer of cassava products for consumption and export if only the government could embark on fu rth er rraining of mo re partici pants in the area of cassava processing. baking. and commerciali zation. She said with the knowledge she had gai ned togctherwirh her colleagues. rhere was a 101 o( hope (o r Nigeria to expand the industrial base through the new products developed fro m cassava. Commen ting o n th e quali ty of the practical training on the processing and produaion o( several cassava products. another participant. Mrs Aduan Aghenta from the Univrnity of Benin. described IlTA as a source of inspirarion to rhe Nigerian small- and medium-='e enuepreneurs. A pharmacist by profession and the organizing secretary of the Nigerian Association o( Small-S cale Industrialists (NASSI). Eda State Chapter. Mrs Aghenra said. "Nigeria has never had it so good", She Slid she has been producing soybean since 1997. when she first had training on soybean utilization at IlTA. Mrs Aghenra stressed that for th e Presid en tial Initiative on Cassava to succeed, the govern ment must encourage Nigerians to take pride in whar they have by embtacing rhe usc of cassava Rour. According to her. women hold the ace to the success of cassava processing in rural areas. Hence, more women should be tra ined on cassava processi ng fo r indusrrial use and ass isted to form themselves infO cooperatives to expand their holdings . M rs Aghenra c 59 She said when she was invited. for (he workshop; she was pessimistic. thinking that it was going to be one of those "talk shops" wi thout concrete achievement. But the pra cti ca l nature of the training where panicipams were made to produce (he products by themselves has brought an innovation into the lives of panicipants. Mrs Tade. a nurse by training raired some years ago to join her husband in farmi ng. which she described as lucrative but a high-risk ven[Ure. She owns Ideal Farms, lIu- Abo, near Akure where she distributes imp roved oil palm and cocoa seedlings to farmers in the area. She also maintains a substantial cassava farm from where: she produces odorless Juft. Mrs Tade urged the Federal Government to encourage farmers all over the country to go into massive production of cassava in order [Q maintain a steady supply of raw materials to the industries. T he Nigerian Government spends berween US$200 to US$400 mi llion annually on wheat importation. It is one of the major reasons why Nigeria's economy is described as being import-oriented. The implications are, many local products can be easily subsrituted for imported materials and food products thar have been relegated. Many graduates roam the streets due to lack of jobs while the raste of the average Nigerian for local food products has gradually shifted to imported food products. The CMD Preemptive Managemenr Cassava Integrated Project responds to an urgenr and increasing need of resource-poor farmers, processors, and consumers to increase and sustain cassava~based agricultural production, food systems. commercialization. and trade, thereby spurring rural and agtoindustrial developmenr in Nigeria. The goal of the project is to contribute to the sustainable increase in food availability, reduce rural poverty and unemployment. and enhance the agroindustrial and soci 60 SON and NAFOAC in collaboration with IITA to regulate industrial cassava processing in Nigeria For immediate release Umuahia, Ahia State. Wednesday, 18 Augwt 2004 ... The Standards Organization of Nige ria (SON) and the National Agency for Food and Drug Administration and Control (NAFDAC) are collaborating with IlTA. and other stakeholders to ensure necessary stan dards and regulatory practi ces for the development of the cassava industry in Nigeria. The objective is [ 0 ensure that cassava products meet in remarional standards. Speaking at the end of a three-day capacity building on cassava utilization at Umuahia, Abia State. Dr LateefSanni, IITA's postharvest specialist/food technologist said that a com mittee of relevant regul;nor), agencies have been working on a publication tagged. "Standards for cassava products and guidelines for export", He noted that the output would soon be published as a tool fo r industrialists and entrepreneurs. The workshop was aimed at training private sector smaU- and medium-scale entrepreneurs on the use of cassava in the bakery and confecdonary industries. Dr Sanni warned the panicipams drawn from Abia and Imo states of the consequences of adulterating cassava flour. a major ingredient in the bakery industry. H e said the imroduc tion of unhygienic products would nor only destroy .heir business, but would give Nigeria a bad image because sooner or later, some of ,he products would be exported to neighboring countries of W est Africa, and beyond. Also addressing the participants, Mr Benson B. !Gne, NAFDAC C hief RegulatO ry Offi cer for Abia State advised the participants to register their products w ith NAFDAC before pushing them into the market. He urged them to observe the rules in real industrial practice. adding tha t they must put on hand gloves, use headgears to ptevent hair from falling into the products, and cover their mouth and nose d uring food processing. Furthermore, they were advised against keeping long fingernails, wearing necklace, wedding ring, and earrings, while an apron mUst be worn during processing. Me Kine urged processors to ensure safety and wholesom eness of the product by following good manufucnlting practices. In his own contribmion, D r Yinus> A1aya, Head of Agroindustrial Department, SON, Lagos. spoke on procedures to achieve comaminated-free. quality cassava grits using o pen ~a ir drying or solar d rying methods. He advised them to always dry on elevated platforms with black painted metallic floor or black paimed concrete floor. 'This will resist any form of contamination and growth of mold and will aid dryness of the products", he said. He said the quality of the packaging of their products must be standardized to avoid comamination and growth of mold of producrs during storage and uansponalion [Q long distances. Taye Babaleye Dr Lateef Sanni Head, Public Affairs Postharvest Specialist/Food Technologist !lTA, lbadan !ITA, Ibadan [email protected] Isa [email protected] 61 Making cassava revolution Nigeria's reputation symbol: the NIPR approach Tare Babaleye, Head, Public Affairs, IITA, lbadan Introduction There is no doubt that a cassava revolution is imminent in Nigeria. The enthusiasm is palpable. T he interest in cassav,] farming is unprecedented. From the so uth-south [ 0 the southeas t, crossi ng to rhe s o uthw~t. goin g up to the m iddle belt and northcemral. bOth State and local Govunmenrs are encouraging farmers (0 clear more land and focus on cassava planting. The p r iv;ltl' Sl"c [o r is not left oU( in the cassava race in }\."igeria. Planting materials T he demand for cassava stl..' llh t(.r planring is mind-boggling. All wi thin the last few months April-August. many Nigerian b rgc-sc::J le Elrmc:rs have approached the Intern atio nal rn sti [Ute of Tropical Agriculture: (11'1:-\), ask ing tor improved cassava planting materials. Four of them have individud,lly rcqUt.'s(L'd for (.I!lS,I\',1 ~ 1 l' I1l S (0 pl.mt as much as 1000 hectares of farm land each. Trailer loads of impron·J G IS.".l\'.1 q (.' ms have been dispatched to Akwa Ibom St3te, on [he request of rh l: Sr;lIc CU\'l'rn m(.'1Il fur Jistribution (Q rhe farmers. T here are a lot more m edium-scalc farm c r ~ , \\·110 .In.: fr.lI1t iC: ,llI y dearing land to carch up with [he new national cassava production d ri n- wlll l.. h ... 1e-IllS from til e challenge given by President OJusegun Obasanajo that Nigc:ria n L;IS~. l\ ·; 1 Lmnl'rs should b ract: up and produce for export market. To show his seriousness. thl' PrL· ... idt·llI il1J uf,:ll ratC'd a narional cassava production committee which he personally supervist's ;lnd gi\'t.'s all encouragemclll to sensitize Nige rian fa rmers to produce: for local inousuie:s for pf\.K~ssi ng inro expurt commodities to earn foreign exchange. NIPR intervention Perhap' thi, wa, why the Nigerian Institute of Public Rela NIPR decisions and recommendations Far re 62 the governmenr as well as the privare secror to exploit the pOtentials of the crop as an indusrrial commodiry to earn foreign exchange and diversify the nation's oil-based mono economy. (2) Cassava must be given a pride of place as a national food crop whereby it would he elevated and «moved fr om bei ng regarded as "poor man's" crop. This can be done by processing cassava into many other food products for local and international markets other than rhe traditional food products ofgari , okp", and fuji,. The new producrs include premium cassava bread, cookies, food-seasoning condiments, tapioca, croquettes, salad cream, and several other sna cks. (3) Government should ban me importation of all industrial products that cassava ca n be used fo r thereby encouraging me local production of such indusrrial prooucrs from cassava. They include ethanol, all forms of industrial starches, pharmaceutical products. maggie cubes. and aU similar soup seasoning condiments derived from modified starches, adhesives, animal feeds, and syrups. (4)The NIPR also called for aggressive training programs for farmers , food processors, and industrialists to crene aware ness on me usefulness of cassava as a mulripurpose crop. (5) It called for rhe setting up of small-scale industries in the rural areas for rhe processing of CaSS;l'ia and directly supplying the products [Q larger indusrries for further uliliza tion, commercialization. and export. (6) TheNIPR members believed rh at wirh the proper implementarion of rhe policy on cassava production, industrial utilization, and commercialization, more jobs would be created for schooll.. vers and thus reduce unemployment. Cassava as reputation symbol NIPR members at the Awka nat io nal conference and'AGM viewed with concern the issues of mass unemployment, inflation, and poverty as great challenges, which needed urgent attention from the government. They opined that cassava would readily become 'a symbol of reputation for Nigeria if the industcializarion of the crop can be promoted to create jobs for the nation's unemployed graduates. The cassava industry should also improve the living nandards of rural men and women farmers through proper pricing of cassava product and by encouraging mechanized production of cassava rother than depending on the old method of hoe and curlass. NIPR also believed thar cassava promotion would drastically reduce rural urban drift, particularly if the crop was sufficiently promoted to enhance poverry alleviation in the rural areas, as well as reduce urban violence. In order to maintain a high standard in which N igerian cassava \\'ill become a. brand name, particularly as an export commodity, the national body of Public Relations Special isrs called for the involvement of the Srandards Organization of Nigeria (SON) and the National Agency for Food and Drugs Administration and Control (NAFDAC) to work direcrly with cassava producers, processors, and industrialisrs from the beginning to regulate product qualiry and ensure proper packaging for local and international markets. To ,his effect, NIPR resolved to assist the Federal Government in using cassava to gain repuration and promote me country's image. According to the NIPR Pres.ident, Scnibo Bobo So~ri Brown, the professional body was determined more than ever before, to playa leading role in the attainment of th e Federal Government's aims and objectives on agricultural development for Nigeria. He said KIPR would maintai n a direct li nk wim the government 63 by way of offering pieces of advice on how to make government's policy on agriculture a success from the public relations point of view. Foreign farmers in Nigeria The intervemion offoceign commercial farmers from southern Mrica was also discussed and recommendations made. NIPR commended the bold "eps taken by the Federal G overn menr to encourage the participation offoreigners in the country's agriculrucal development. NIPR was of the opinion that the inVitation of (he Zimbabwean farmers to Start farming in Kwara State was a right step in the right direction. T he body believed that the Nigerian farmers would have a lot to gain from the foreign farmers who had modern technologies of mechanized farming and help to turn the dwindling fortunes in the agricultural seClor to asse tS. The foreign farmers will be able to enlighten neighbo ring Nigerian farmers on how to organize themselves inm large-scale cooperative farming encreprcneurs. The fear of the foreigners taking away the land of Nigerian local farmers would not arise because Nigeria had rules and regulations governing the usc of lands. Since (he foreigners were coming to engage in agricultural business. NIPR said the i.sue of anyone taking over the land as it happened in Zimbabwe or South Africa would not arise. Moreover. as an independent narion. Nigeria should be seen to accommodate other African nationals who were willing co settle and do business in Nigeria in (he spirit of the New Partnership for African Devel o pment (NEPAD). Further deliberations of the Community Service Platform of NIPR focused on the agricultural sector in general. It considered the main points as follows: Microfinance NIPR recommended that government should enforce the banks to make their loan pro cesses less cumbetsome for farmers and provide the enabling factor for the finance houses to ascertain that the loans are given to real farmers. Hence, government should strengthen viable community banks nationwide as well as the Nigerian Agricultural. Cooperative and Rural Development Bank (NACRDB) to disburse loans ro farmers through theircooperative associations. The microfinance organizations shouJd also be made to assist local machine fabricators. The bhrica.tors were advised to form a consortium to ensure proper identifica tion and standardized operations in their areas of specialization. Information gap Recognizing the huge information gap on the available technologies in research institutes on cassava industrial development for local and international markets. NIPR recommended an aggressive awareness d rive by all arms of governments and the media to enlighten the target audience of the steps co take to harness cassava potenciais for the nation's developmenr. In addition. training farmers. processors. industrialists. and marketers should be embarked upon without further delay. It was emphasized that policy implementation o n cassava production in Nigeria should take into cognizance [he bridging of informacion among researchers and farmers; s mall ~ scaie food processors and large-scale industrialists, as welJ as 64 large-scale entrepreneurs, to laun ch the igeri an cassava industry into limelighr. These decisions were in line with the approach of IITA:s research-for-development paradigm. Under R4D, ,he Institute has embarked on training of farmers , bakers , caterers , and food processors in collaboration with Ihe ADPs in [he cassava-producing areas of the south-south and southeastern States. The beneficiarjes were selected from all the senatorial districts after a needs assessment had been conducted. Tbis was to ensure that only (hose in the business of food production and marketing were trained. Meanwhile arrangements arc on hand to spread the (raining to other states of the coumry. Condusion The conference was held under NIPR Communi,y Service Platform headed by Professor Ike Nwosu of the University of Nigeria Nsuka (UNN), at a two-hour plenary session. Issues examined were on how to use agroindustries as window for Nigeria [0 gain a repu table advantage in developing economies. CSP was also charged with the responsibiliry of developing an action plan on the implementation of [he recommendations made. The five plenary groups discussed several topics on the roles of public relations in promoting agroindustrial development in Nigeria: • Chalienges of funding and policy implementation. • Cassava revolution: can it become Nigeria's repmacion symbol? • Marketing and brand management of made-in-Nigeria agroindumial products at both local and international markets. • PubJic relations implications of figeria's new agroindustrial policy. • The challenge of expatriate and indigenous farmers in Nigeria's new agroindustrial policy. The discussions were putdy practical and open-minded and supervised by council members ofNIPR. The exercise, according to ,he president of the NIPR was to make the practice of PR relevant to the government at {he center. Taye Babaleye Head, Public Affairs Unit IITA. Tel : +234 2 241 2626 Fax: +234 2 24l 222l Email: ,[email protected] 65 Members of Redemption Ministries praise God for new knowledge on cassava utilization For immediate release Port Harcourt. ... Friday 20 August 2004 ... ShoUIS of " Praise God!" "H al!e1ujah!!" "Glory be to God!!!" rented the air when members of the Redemption Ministries. Pon Harcourt produced bread, croquettes, chin chin, doughnm, sCOlch eggs. fish/meat pie and several other snacks from cassava Hour at a three-day tra ining workshop organized for them by the International Institute of Tropical Agriculture (UTA). Onne from 16 to 18 August 2004. Pastor Julius Abbi of the over 4000-member church located at Eastern By-Pass. Port Harcourt who led the 52 participants (0 the workshop said "It is unbelievable. fantastic, and wonderful that cassava can be used for such tasty. and appetizing food products". Founded in 1998. the church with branches in seven states of the Federation and Ahuja focuses on so ul winni ng for Christ through holistic ministry. It organizes conferences on power evangelism to help church leaders and workers to be more effective in their churches by encouraging gainful employment for members. Pastor Abbi said th~ capacity building on cassava utilization for its members was aimed at empowering them ro go into the business of producing cassava snacks in the oil rich city of Port Harcourt. He disclosed. that the church was in the process of registering a cooperative business venture with the Corporate Affairs Commiss io n (CAC). 10 provide gainful employ ment for its members, adding. "The training could not have come at a better time". One of the participants. Barrister Betty Bob-Manuel said she enrolled for the workshop to explore ways of improving the living standards of her people in Abonema area of Rivers State. She said with the new knowledge on cassava utilization. she will train her people on how best to make money from cassava processing to improve their living standards. Quoting from the Bible. BarristCf Bob-Manuel said that there was nothing to compare with knowledge. wisdom. and understanding. She remarked that when properly harnessed. knowledge would liberate people from ignorance. poverty. and statvation. She remarked further that food was the most important need for sutvival. adding that if every other thing failed. but food was available. there would be hope for a better life. She said. "We live to eat and eat to live" . She said she was positively inspired during the three-day training on cassava utilization. Also giving thanks to God for participating in the training program. a medical prac titioner. Dr (Mrs) Ochuko Oboh. commended !ITA for coming up with such wonderful cassava products at this time of Nigeria's development. She said with what she saw of the good qualities of the cassava products. unemployment should be drastically reduced in the country. Dr Oboh said there was no difference between wheat and cassava products in terms of taste, texture, fla vor, and appearance. She urged the government to encourage m ore people especially the urban-poor and unemployed youths 10 take advantage of the new cassava products to become self-employed. Earlier at the opening ceremony of the workshop. Mr James Agba. UTA Station Man ager, Onne. urged the participants co rake seriously wha[ [hey would learn, and use the 66 knowledge [0 their advantage because it might be their way to wealch. He desc ribed cassava as a crop of survival for Nigeria, adding that Nigerians should be proud of what they have rarher than re lying on imporred rice and wheat Ao ur. The Integrated Cassava Project responds to an urgent and increasi ng need of resource poor farmers. processors, and consumers to in crease and sustain cassava- based agricultural prod ucrion, fo od sysre ms, commercialization and trade. there by spurring rural and agroin dusnial devel opment in Nigeria. The goal of the project is to co m ribure to the sustainable increase in food ava ilability, reduce rural povert}' and unemployment, and enhance the agroindustrial and socioeconomic growth of N igeria. IrTA has been involved in capacity buildin g of food processors, bakers, and caterers on cassava utilizarion in the southeast and south-south stares of the counrr}' since last month. T he training workshops which were organi zed in coll aboration wirh tho Agricultural Development Programs (AD Ps), in the 12 scates brought rogcrher private sector participan ts selected from al l s~n a[Q r i aJ disnicts of (he states. Taye Ba baleye Dr Lareef Sanni Head, Public Affairs Pos 67 AboulllTA The International Institute of Tropical Agriculture (IITA, www.iita.org) is an Africa-based international research-for-development organization, established in 1967, and governed by a board of trustees. Our vision is to be Africa's leading research partner in finding solutions for hunger and poverty. We have more than 100 international scientists based in various IITA stations across Africa. This network of scientists is dedicated to the development of techoologies that reduce producer and consumer risk, increase local production, and generate wealth. We are supported primarily by the Consultative Group for International Agricultural Research (CGIAR, www.cgiar.org).