Report on Selection of Cassava Products of Interest and Cassava Processors/Processing Groups
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CSIR-Food Research Institute: UPoCA Project REPORT ON SELECTION OF CASSAVA PRODUCTS OF INTEREST AND CASSAVA PROCESSORS/PROCESSING GROUPS. OUTPUT OF ACTIVITY 4.1 OF USAID/IITA/CSIR-FRI UPoCA PROJECT GREGORY A. KOMLAGA NANAM TAY DZIEDZOAVE CLETUS GYATO 2010 REPORT ON SELECTION OF CASSAVA PRODUCTS OF INTEREST AND CASSAVA PROCESSORS/PROCESSING GROUPS. OUTPUT OF ACTIVITY 4.1 OF USAID/IITA/CSIR-FRI UPoCA PROJECT BY GREGORY A. KOMLAGA NANAM T. DZIEDZOAVE CLETUS GYATO CSIR-Food Research Institute, Box M20, Accra. JANUARY 2010. 2 EXECUTIVE SUMMARY Two (2) cassava products of interest and one (1) processor/processing group were to be identified in the thirteen (13) districts within which the UPoCA project is being implemented in Ghana. A structured questionnaire was designed, developed and administered to processors in the 13 districts. Two cassava products of interest selected for processing in all the districts were High Quality Cassava Flour (HQCF) and Gari. Three potential processors were short-listed in each district after the information from the completed questionnaires were analysed. The CSIR- FRI Project Team then visited the three short-listed processors in each district to access the processing facilities they had. Based on the facilities the processors had and taking into consideration other factors that could make a processing centre a sustainable one for the district, one processing training centre was selected for each district. The processing centres (towns/villages) selected were as follows; Bekwai District: Bogyawa, Bosome Freho District: Amormoso, Adansi North District: Oseikrom Farms and Agro Ventures (Oseikrom), Amansie West District: Nyade, Adansi South District: Kwame Adjei, Upper Denkyira District: Pokukrom, Obuasi Minicipal: Domeabra, Assin North District: Sekanbodua gari processing group (Sekanbodua), Amansie Central District: Koduase, Kwabre District: Wawase, Ejisu Juabeng District: Achinakrom gari processors association (Achinakrom), Afigya Sekyere District: Odumase cassava processing company (Tano Odumase), Ahafo Ano South: Harry farms (Abesewa). i TABLE OF CONTENT Page Executive Summary i Table of Content ii List of Abbreviations iii 1.0 INTRODUCTION 1 2.0 METHODOLOGY 4 3.0 RESULTS AND DISCUSSIONS 6 4.0 CONCLUSION 36 36 5.0 RECOMENDATIONS 38 6.0 APPENDICES ii LIST OF ABBREVIATIONS UPoCA Unleashing the Power of Cassava in Africa. USAID United States Agency for Development IITA International Institute of Tropical Agriculture CSIR Council for Scientific and Industrial Research FRI Food Research Institute MoFA Ministry of Food and Agriculture HQCF High Quality Cassava Flour DDO District Development Officer (MoFA) AEA Agricultural Extension Agent WIAD Women in Agricultural Development DDA District Director of Agriculture iii 1.0 INTRODUCTION Food prices spiked in mid-2008 and, although they have since fallen a little, the current global financial crisis is forecast to increase the number of people suffering hunger and poverty. The crisis has various immediate causes. Oil price rises have made fertilizer and transportation more expensive. Natural disasters such as drought in Australia, floods in North Korea and cyclones in Bangladesh have reduced harvests. Crop failures, sudden disasters and chronic hunger in sub- Saharan Africa have also contributed largely to the price hikes. Official development assistance is crucial in combating hunger and poverty in sub-Saharan Africa. The United States Agency for Development (USAID) entered a partnership with the International Institute of Tropical Agriculture (IITA) to respond to the food price crisis in Africa. The partners have launched the project “Unleashing the Power of Cassava in Africa in Response to the Food Price Crisis” (UPoCA), which covers seven (7) countries: the Democratic Republic of Congo, Ghana, Malawi, Mozambique, Nigeria, Sierra Leone and Tanzania. The partnership selected cassava to work on because the crop has the potential to create low and stable prices for basic food products. The main aim is to promote cassava as an engine for rural economic growth and improved livelihoods with spillover benefits to urban populations. Cassava is a tropical crop whose roots are rich in carbohydrate. It is a primary or secondary staple food throughout large areas of tropical Africa. Its foliage provides a cheap and rich source of protein for people and livestock. Cassava is easy to grow and harvest, but the roots deteriorate quickly once separated from the plant and are inedible after about three days. Propagation is by cutting the stem into sections of about 15cm and planting these before the wet season. The crop matures between 6-12 months after planting and it contributes significantly to household food security, especially for women and smallholder farmers. IITA and African national research partners have played leading roles in developing improved cassava varieties over the past years. These combine multiple pest/disease resistance with 1 superior postharvest qualities and improved the yield potential in many African locations by more than 50%. A major breakthrough was using genetics to provide cassava with five new sources of resistance to cassava mosaic disease, from West African landraces, and combining this with the resistance of the earlier Tropical Monihot Selection (TMS) varieties. This new generation of cassava gemplasm also reflects the vision of an expanded future role for cassava in food, feed and industrial applications. Current research emphasizes improving the nutritional quality of cassava. It focuses on provitamin A, carotenoids, iron, zinc and protein. Despite the successes chalked in improving the quality of cassava in Africa, problems with distributing the new planting materials, along with ineffective extension systems, mean that farmers would continue to grow traditional low-yielding varieties. Smallholder farmers also suffer because they lack access to knowledge, equipment and skills that could add value to their harvest. They also lack diversified markets. The UPoCA project aims to empower farmers and their organizations to provide an adequate supply of cassava and its products at economically affordable prices. It will do this through making the improved cassava varieties available and providing training in production and processing. The project will equip farmers and agro-processors with the knowledge and skills they need to reduce postharvest losses. It will diversify cassava uses by stimulating the production of value-added cassava-based food and industrial products. The processed cassava products could be stored for relatively longer periods without deterioration which will eventually reduce fluctuations in food availability and price. As one of the implementation partners, the CSIR-FRI is mandated to deliver on three objectives. These are; • Identification of processors/processing groups and cassava products of interest in the 13 districts of the project catchment area. 2 • Training and monitoring of processors/processing centres on processing and quality management. • Training of artisans in the project catchment area in fabrication and maintenance of cassava processing equipment. 3 2.0 METHODOLOGY A structured questionnaire was developed (Appendix 1) and administered to processors in the 13 districts of the project catchment area. The data obtained was analysed after which three (3) processors were shortlisted as potential processing training centres for each district. A team of officers of CSIR-FRI then visited the three processors/processing centres in each district to access on the field the processing facilities of the processors. Final decisions were taken together with the district directorate of Ministry of Food and Agriculture (MoFA) and the Project Manager (Ghana) as to where to site the processing training centre for each district. 2.1 Key selection criteria for potential processors: 1. The processor(s) should have some basic knowledge of what they process. 2. The processor(s) should have access to or own some basic processing equipment such as cassava grater and press. 3. The processing should be an all year affair. 4. There should be availability of raw materials all year in the community (or nearby communities) where the processing is done 5. The processor(s) should have easy access to markets for their finished products. 6. The volume of production per week. 7. The processor(s) should work as an association or should engage some number of employees in the community. 2.2 Key selection criteria for processing training centre for each district: 1. The centre should be accessible to all processors in the district. 2. There should be some basic processing equipment such as cassava grater, press, a structure or space to raise one. 3. The community should be ready to work as an association if possible. 4. The centre should be accessible by vehicles for easy carting of produce. 5. There should be enough cassava in the community for processing. 4 2.3 Scoring System The questionnaire identified 7 criteria or factors for selecting a processor/processing centre for each district. These have been regrouped and arranged into 5 as in the tables (section 3.2) for rating processors. Using the five (5) criteria, a points scoring system was developed to assess each of the processors surveyed in comparison to their counterparts within each district. 2.4 Weighted Averages The five (5) factors/criteria were examined and assigned weights according to their relative importance. Twenty (20) points were distributed between the 5 criteria