Cassava utilization training for...

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 .... .. ... .... .. ..... .... ..... .. ..... ...... .......... ........... _ .......... ....... .

Acknowledgeme nt ................ ... .. ........ ......... .............. ... ......... .. .......... ....... .

Background ..... ..... ..... .... .. ..... ....... ....... ............. .......... ...... ... ..... ...... ...... .... .

Projecl objectives ... ........ .. ....... .. ..... ...... ... ... .... ...... .... .. , .. .... .. ... , ............. .... .

Projeci results/outputs .. ......... ... ..... ... ... ... ... ...... ......... ... ................... .... ..... .

Operational locations ... .... .. .... _ .. .......... ... .... .. ... .............. .. ... ..... ... ........ ..... .

Cassava utilization training for bakers, processors. and caterers .. .... .......... .

General objecrive ........ ..... .... ....... ... .. ............ .............................. ... .. ... .. ... ..

Specific objectives ... ......... ... ..... ..... .. ....... .... .. ... ............. ... ........ ... ... .. ..... ... ..

Formal opening at Sam Law Hotd, Uyo. Akwa lbom Srate (12 July 2004)

Formal opening at Confe rence Cenrer, Edo ADP (J 5 July 2004) ............ .

Formal opening at Enugu State ADP. Enugu. Nigeria (9 August 2004) .. ..

Formal opening at Abia State ADp, Umuahia, Nigeria (t 2 Augusr 2004) .

Eormal opening at River.; Stare (IITA. Onne) for Redemprion Church

Ministries (16 August 2004) ................................... .. ........... .. ............... ..

Preworkshop assessment of the parricipanrs . . ,' ........... ..... ...... .. ................ .

Commercial bread making ............ ............. ................ .... .. .. ................... .

Regulato ry practices ... ....... ..... ....... ........ ..... ........................... ....... , .. ...... ..

Posnraining assessmenr ..... .... ... ... ... ..... .. ..... .... ....... .... . .. .................•....... ...

Award of certificate and closing .. ......................................... .. ........ , ......... .

Conclusion and recommendation .. ...... ...... ..... ... .... ...... ...... .... ....... .. .... ..... .

Impacr of rhe training ........ .... ...... ................. ............................... . ......... .

Cassava cassava cassava ........... ......... ..... .... ....... ........ ......................... ...... .

IITA news and The Bulletin ...................... .. ........................ .... .... .... ....... .

Appendix one CApacity bllilding on cauava utilization for bak"y and

(onficlionary products ......... ....... ... .. ..... ... ... ................................... ........ .... .

Appendix two CApacity bllilding Oll cassava IItilization for bak<ry and

(onftclionnry products ....... .. ....... ... .. ....... ... ....... ..... .. ... .... .... ..... .............. ... .

Appendix three Capacity building on camtvll utilization for bakrry

and cOliftclio1lary produm ........... .............. ............... .. ... .... ..... .. .... ........... .

Appendix four Material used for CI1UflV(( IIJiliwtioll tmining .. " .... .. ... " .......

III

v

V I

2

2

2

2

5

6

7

9

10

11

31

33

35 39

40

40

40

41

42

43

44

45

Appendix five Articl~ writtrn to uational ciailin ....................................... 57

SON and NAFDAC in collaboration wirh IlTA to regulate industria

cassava processing in Nigeria ..... ............. .... .. ........ ... ... ........ .... .... ... ..... ..... G 1

Making cassava revolution Nigeria's reputation symbol: the NIPR approach 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 utilization uaining for bakers. caterers. and processors in the south-soum and southeast Nigeria. The principal obj ective of the training was to inuoduce the technology and equipmenc requiremenTs to produce high

quality cassava flo ur and starch and co promote its utilization for bakery and confectionery 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 consisting of99 remales and 76 males drawn from the private sector and ADPs .. tended the training. Resource persons were from UTA-Utilization group while twO representatives of the regulatory bodies attended one of the trainings. Eighteen bakery and confectionery produces from cassava Rour and cassava starch were introduced.

to the panicipams. Five commercial bakers produced bread using to and 20% cassava flour inclusion with wheat Aour. At the end of the trainings. participants adjudged most of the various aspects of the training successful. ParticipanlS resolved to embark on cassava ut il ization business immediately and add new products to the existing cassava business and called for a biannual review meeting called. "Cassava trade fair by cassava processors.

bakers. and caterers" . All panicipams wefe presented with a certificate of attendance. The trainings were adequately covered in the UTA news bulletin and the print and electronic media in Nigeria. With effective adoption of the trained technologies. expccl<d numbers ofbenelici.ries would be close [0 18635 in number.

v

Acknowledgement

[ITA gratefully acknowledges .he Federal Government of Nigeria, .he 12 Stare governments of .he somh·south and somheast zones, rhe Ondo Scate Government, the Niger Delta Development 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 fund ing 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 activit ies , 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 Communications 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 avai labi lity, 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 a t promoting sustainable and competitive casSava production; improving

value-added postharvest technologies. marketing, and agroenterprise development. commercializing, 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 diseaseresistant cultivars, and pro""n sustainable crop and soil management technologies.

• Promote the adoption ofimproved and profitable postharvest and processing technologies 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</outputs are expected:

• Sustainable and competitive cassava production technologies genetated. disseminated, and adopted.

• Demand-driven cassava postharvest technologies generated, in regrated with competitive production and IPM technologies are promoted.

• Viable private secror agribusinesses promoted, diversified cassava markets developed. and access to credir institutions enhanced.

•

•

Human and institutional capacity to prom me private sector investment in the cassava industty enhanced .

Cassava stakeholders network and coordina£ion strengthened and impact of project activities monitored and evaluated.

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) .

Southeast 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 quali ty 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. part icipants 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 processing techniques/equipment for small-scale enterprises.

2

Training zones, states, venues, and dates

Zone Stares Ve n ue Date Tmal participants and cxp«ted beneficiaries

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<ople

Spill over: 51 Students anrnded 2Iong with invited panicipants Total beneficiaries: II 161 prople

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<ople

Spill over: 15 people attended alofl£ wi(h inviled participants Toral beneficiaries: 3449 pcopk

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<ning: About 100 pcopk 2004 attended the formal openinJ;

PucicipanlS and extendN. bendi-ciaries: • 168 )( 6 &milT size = 1008 people

Spill over: 10 Ob ........ ttc:nded along with invited participants Toeal beneficiaries: 1198 people

Zone 5 Sp<cial req .... " Onne 16-18 August Formal op<ning: About 70 people by RNemplion 2004 attended tbe formal o~ C hurch Panicipanu and .,,,ended benefi-

ciaries: E 205 )( 6 family size =- 1230 people Toeal beneficiaries: 1230 people

3

Schedule of training act iv it ies

"lime

8.30-9.00am

9.00- IO.OOam

1 0.00-10. 1 5am

IO. IS- I0.45am

IO.45-11.I5am

11.15am-l.OOpm

1.00-2.00pm

2.15-3.15pm

3.30-6.30pm

6.30pm

Day 1

Regi~tral ion

Opening ceremony

T~ break

Processing of high

qual iry cassava Rour

Processin g of cassava

starch

Cassava utilization fo r

queen cake, fish/meat

p ie. chin ch in , snips.

doughnuts. egg roll

Lunch

Gurundi

Flakes

Cassava bread produc-

tion begins

Clos ing

Day 2 Practica l activities

Production of queen cake.

fish! meat pic. ch in chin. and

Strips

Tea break

Production of cassava salad

cream

Produn ian or cassava cro-

queue~

PraC(ica l-<loughn uts. gurundi .

Rakes, egg roll

Lunch

Production of high quality

fofi' Rour Practical on production of

croqueu es and salad erc-am

Oosing

Reference materials: UTA training recipes (Onabolu et aI. 1998).

4

Day 3

Group ptact ical

pa rti cipants

Tea break

G roup practical-

participan tS

Group pracfical-

participants

Formal repon ing

and dosing

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, scienr is (s, processors, caterers, bakers, rckv31H

agencies , and the private investors. In his goodwill message, rhe Head of Council, Uyo

LGA who was represented by rhe 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 prom ote

rapid industria lizat io n in rhe stare.

In his welcome address, the Akwa Ibom AD P Program Manager, Elder Fidelis D.

Udah spoke on the importa nce of rhe trai ning workshop. He emphasized that the exerc ise

is expected 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 the ir benefit and that of others.

The State Commissioner for Agriculrure, who was represenred by the Director of Vet

er inary Services co mmended IITA and the Akwa Ibom Agr icultural Development Program

(AKADEP) for the initiative and in helpi ng 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 consider ing that

it would consolidate the gains derived from t he 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 acqui red knowledge to strengthen

their well-being and assist government to achieve the much desired food securiry, poverry

alleviation, 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 commercialization and industrial iz.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 Asians.

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 plemmr.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 commercialization 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 utilization, market development and market information systems, and coordination".

Speaking on the importance of the training. Dr Okoro said IITA:s focus is on capacity 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. Picture showing Executive Governor, Edo State, Mr Lucky Igbinedon

The Stare Governor, Chief Luck], Nosakhare Igbinedion , declared rhe rrain ing open. He urged Nigerian farmers [0 use the opportunity of the current Presidential initiative [0

transform cassava by growing 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 vein, [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 descr ibed 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 facilitate 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 SrareMike 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 IITA'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 represented 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 developed 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 cassava 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 possibility of paying soonest, [he state's counterpart funding of N 76 million for the project. He thereafter declared the workshop open and urged panicipams [Q contribute positively during tbe training.

Dr o. Nwodo. the Program Manager. Enugu ADP gave the vote 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 capacity building on cassava utilizat io n for bakers, processo rs, and

caterers drawn from Imo and Abia sra tes, was held at rhe headquaners of the Abia Scare

Agricultura l D evelopment Program (A DP), Umuahia from 12 to 14 Augus t 2004.

H igh Chief Johnny Ukpab i, the State Commissioner for Agriculture , commended IITAs

research breakthroughs on cassava ut ilizat ion. He remarked that cassava products have high

demand locally and internationally. He commended IlTNFGN CM D project and noted

that the training will promote and create awareness in the utilization o f cassava products.

He informed the audience that rhe state agriculture and rural developmem initiative had

established over 2000 ha offarmland for oil palm inrcrcrop wi th cassava; comm unity-based

cassava-maize project wi th six cooperative societies. H e welcomed the participan ts 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, high lighted the benefi ts of the workshop. H e said

productio n of cassava in Abia and lmo sta tes 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 genesis of the new

cassava products. He sa id wirh the development of the improved cassava varieties resis tant [Q

the virulenr cassava mosaic disease, N igeria was going co experience an explosion of cassava

production in lhe country in the neXl couple of years. Dr Okoro remarked tha t if cassava

utilization were nor diversified to em brace new food and industrial products, there would

be glut of the commodity in the count ry. H e added that the workshop was organized co

tra in those in rhe busi ness of processing. bakery, and catering co empower them co com

mercialize the new cassava products im mediately.

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 glo ry of Nigerian agriculture through its several research breakthroughs . Professo r Chibuzor Ogbuagu, the Secreiary to the Government who represented the governor, 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 suffe ring acute food shonage in the 1960s, was now sdf-sufficiem in food production.

Painting 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 o il

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 th ings and products".

Declaring his suppOrt for the Integrated Cassava Project, he said his adminimation was

m aking 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 due 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 of Agriculture 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 (!<SO, Justice of Peace, Eluoma Uzuakoli, Bende LGA, Abia State, and His Royal Majesty, Eu Philip E. Ajomiwe, Ndu J of Oriendu Community, Ohubu, Umuahia North LGA, Abia State.

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 of THE 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 Harcourt. Rivers State.

on cassava in the 12 Slates of the sourh-south and sourhea.c; rern Nigeria. She also remarked

that Akwa Iborn State had paid full its counterpart funding while Ondo Scate had paid part of the total fund . She informed 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 training. Mr Abraham spoke on behalf of the Project Manager of Plant ainl Banana Project. He encouraged partic ipants 10 demonstrate a posi tive mind to the training.

Preworkshop assessment of the participants Participants were allowed (Q fill a preworkshop assessment form on issues 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 product ion 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 . cooking of tapioca meal , meat pie. Participants produced trained products group by group (processors. ca[erers, and bakers. respectively).

II

60

50

40

30

20

10

o Knowledge of cassava

processing and products

Use of cassava flour for

bakery and confectionary

products

Years of experience in cassava processing

Previous training in cassava

processing and 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 Response by parricipanu participants parricip'IUS panicip3ms participants (Akwa [born. (B.Yt:lsa. (AJumbra (Imo and (Redemption C ross River. Delta. [.do, Ebonyi, and Abia scates) 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<itor Julius Utobo Samson G odwin Okonkwo Abbi

Onyeaf>m AssiSlanr group Assistant Assistant group

Ass istant leader: Lucy Assista* group leader: Ic.ader: F ubara group leader: O kwuobi (J 2) gro up leader: Pa tience: Oapp .. -Wilcox M.'Y [yom F.ranccs G. Nw~ze

(I J) Ofodil. (10)

Cateref.s Group Gro up leader: G roup leader: Group Jcad~r: Group leader: leader: Com- Iyere Patience Anyanc:ji B. U. Vegin ia M" e.O.T. fan Udoka Ohiako O lukaiyeja

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 &l ith U. nobere Mae>on

Ud'umma

Assistant Assistant group Anistan t Assistan t Assi.scant group group 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 warer (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 distribute to end-users

Figure 6. Flow ch.rt of c .... v. bre.d production.

17

Weigh 150 g sifted cassava 80ur. margarine. and salt into a bowl

Boil 125 ml of water and add 50 g of cassava Rour imo it. Remove from fi re and fold in to the water twice

Pour the mixrure into the cooled Rour into the remaining weighed-out ingredients

Mix-thoroughly with fingertips. until the mixture 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 crust 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. fold 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<aoen egg

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 pressing 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 nutes with a wooden spoon

Load the mixrure into an C'xtruder

Extrude into the hoc frying 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 unt il light and HuffY

Sift flour and baking powder

Pour the Rour and beaten eggs into [he cream until (he product becomes stiff and mill"Y

Add vanilla 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 flour 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 flu 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<d board

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 tablespoon of the cassa~oconut 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 wate r and mix thoroughly

Put on fire and cook unti l 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 while mixing at a low speed (2 for 3 minute)

Cover blender, increase mixer's speed. and mix fo r 5 minme"S. Drain ro remove excess o il

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

Hear marga rine in a saucepan until ir melrs completely (o r use 50 g vegetable oil)

Add w hisked eSG :l nu conrin ue ro mix at high speed ull1 il un iform visco us dough is o ut.lined

"tid 100 ml o f wilte r Jild I . S g sale and allow the m ixtu re (0

boil while sr irring (Q fo rm an emulsion

Pour the hor ~ lt1 u lsion in to 100 g of cassava search :md stir at low sp t:ed

D ivide the dough and shape inca round balls 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:mrit ics of cassava Hou r (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 youths in [he state. She requested for technical support from IITA especially sourcing for appropriate processing equipment. She promised [0 work effectively with [ITA. T he [cam also had rhe opportunity of interacting personally with [he Deputy Governor. The meeting was a success and the zonal manager on behalf of the CMD [cam promised 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 son).

At Umuahia. the CMD team gave cassava flour to Arc Chief Jok Ekcledo. [he owner of Kaka Breads, Umuahia (54 Mission 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 IITA 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 lied Department. Email: [email protected]. Mobile: 08023100667). Lagos Headquarter addressed participants on the procedures to achieve 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 contami nation 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 follow 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. Covering 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 some o f the parti cipa nts at Umuah ia.

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 evaluation 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 participants 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. lateness, 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 them 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

70

60

50

40

30

20

10

o 1- 3 months 3-6 months

Figure 21. When will you be able to train others?

30

20

.1 [!.B1 1r1 10

o II

withIn 1 year

• Zone 1 O Zone 2 D Zone3 D Zone4 _ Zone 5

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 south-soUth 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 C ity chaired the formal closing at Benin Ciry. For the southeast train ing, Mr Taye Babaleye and Dr Francis Ogbe chaired the formal closing at Enugu. Dr Erne Okoro (PNC/PM Abia Stare ADP), M rTayc Babaleye, and Dr Francis Ogbc chaired the formal closing at Umuahia training venues respectively. Dr Okor asked ADPs to repackage lessons learn t from the training and start activities at the 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 collaborating 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".

PartiCipants were awarded certificates 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:

• Effen ively monitor activities of the trainees to adopt new utilization technologies.

• Contract process cassava Aour and use it to mobilize (he five major bakers u~cd during

the tra ining o n continuous co mmercial production of cassava bread .

• E.xtend the t raining 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 com~

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 pr~ious trainings. coupled wich the information and interest generated.

other people demanded for a training act ivity. 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 you.

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 ign exch::t.nge for us through agricultural seC(Qr ,han heing

dependent ma inly on the o il sector.

Nigerians beware o f aduircrarcd cassava Rour.

8m onl}' t hose 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 agricu lrural 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 and 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 uti lization 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).

Media

IUdio

TV

Print

5tate~

Akwa Jbom Edo

Mond.ty 12 July 12-17July 2004,

2004: Morning

FM radio at 3.00pm, and evening

and 6.00pm.

Tuesday 13 July:

G.OOam. 12 noon,

and 3.00pm

NTA statio n

reponed it at

7.00pm and

IO.OOpm.

Th~ PiDnur

announcemem:

15 July 2004·,

weal ncw~:

7.00pm

!\'TA netWork

news: 9.00pm

16 July 2004-

Th~ Punch and

Objuv~r

4 1

Enugu Abia

5- 10 Augusr 2004: Imo State Radio:

Morning and

evening news

Monday- Wednesday

9.00am' Ibo

900am: Engl ish

6.30pm nc:ws morn~

iog

7.00pm news

Enugu 5r:u t: T V Formal openi ng news:

10 August 2004 7.00pm

7.00-7.30pm news

(English),8.00pm

(Igbo language)

Appendix one

IITA-CMD Project

Capacity building on cassava utilization for bakery and confectionary products

Registration of parcicipants

No. Names Address Highest 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 not likc>-----------------------------------------------

4 . Why? ------------------------------------------------------------------------------------ -------

5. Do you think that the time allomd for [he training is sufficient '

Too short--------------- Too long--------------------- Adequate------------------------------

6. What is you.! suggestion ---------------------------------------------------------_.---

7. When will you like to practice some of the produclS'------------------------------------

8, Would you recommend this training to others?--------------------- ----------------------

9. When will you 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. Would you like the uaining officer to vis it you'------------------------------------------

14 . How often do you want the training officer co visit you? --------------------------------

44

Appendix four Materials used for cas.sava utilization training

Oven

Mixer

Baking trays and pans

Kneading board

Rollers

Cassava Rour

Cassava starch

Yeast

Far

Sugar

Salr

Flavors

Baking powder

Cowpea

Onion

Meat

Fish

Mustard

Eggs

Vinegar

Milk

Vegetable oi l

Spoons/knives

Local QY(:n

Coal por

Charcoal

'Congo (local measure)

2

4/4

3

3

100 kg

25 kg

5 packet

50 kg bucket

28 congas

4 congo

12 bottles (van illa, liquid)

4 big tin

8 congo

25

5 kg (minced)

5kg

2 bonles

5 crates

I bonle

2 packer

120lirers

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<lil :nell<&echeni@yahoo. com

Ukpe. Idorenyia Mililci B.kery O:-lD- Secretuyl M~.

Martins 54 Oche Don:: Street. FIC, Accountancy B.m Workior--..e: L8 Ikom. Crl)S.!; River

Araya. Alia: AJ. CRADP.IBB W.y C.l.b." PGD Ha d, WL~ Femak Td, 08037099336

Ikpe. R.egina High Qu~i'Y BU."" GCE M<&rugeressl FcmOik 102 Ndidcm l.Jsatig Iso Road. Baker Workfo rce: 7 By Mariam Way, Calabar

Umoiayang. Sunday Sunny Processing Company HND Agric M D/Processor Mol. Udo 80 Abiakpo Rood, Ikot Workforce: 3

Ekpme. Akwa loom

Akp"" jo>cph J.cob Mer.lph Intercontinental Ltd. l'rySix AccoununtJ Male No. 100 lkano Road.lkol G utta Workforce: 34 E1pcne Ah.'01 lbom State

Udo Enobong Victor Mr aean Processing. 40 Processor Female ERien Elcpcne Road. at'l, Workforce: 5 AkwaIbom

Adencye. Olawalc ShaUom IbKt'ry, Urua Akpan BSe GM/B.m M.k AQ.kh Andt'm Marker. Uyo, 9 Ndiya Workforo:: }S

Street orr Udo Umana SUt'ct, Uyo, Akw> lbem. Td,08023604184

Ukpong. Atim I.e. AKADEP. 122 Udo Uman<& HND Head WlA Fcm:aJe SIIccr. Uyo

Udoh, Comfon Commy IWI QlW;cy Sn<&cks, School Ccn. Caterer Fcma\t' M!"'walblr 1tb5d, Uib (cbildbICt. iO

46

Participants: Bakers, Caterers, Processors (contd).

Venue: 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 20 1 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. Hq r, 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~rl Mal~ Wives' Market. OfT H aroM Wilson Sci and Rt:ttarch Workforc~ : 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~ncc: O nrtr, Edo AOP Hc:adguan m;, Edo State Date: 15-17 July 1004 To(al num~r: 39

Highest

NJ,mes {surname: 11 m} Address (me!!t. POStal, cd .. ('mail) educational

Post held Ccncier I~'d

Kumokou. F..C. Bayeba 51:11(' AOP PGO Hc:ld. F<:m.1Ie Tel, 08033368949 W1A

Oki. Tim! As~mblcs 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. SagbamOl, Bayelsa StOlte WASC Processor Fe m:lic

\t'olldor= 15 Ebim:dc. D .. uyc Imiringi Town WASC Baker Fema le

W'orkforce: 20

Olit i. Din.amu 9 Harbour Road. Yen_goa HND l'rOC('.!· Fcm.lJc Td,080333689' 9 !OfS Workforce; 20

Pos, Agbogidi Ovom Ycnagoa fiS, Baker Mode: To! , 08033 775617 \x"o rkforcc: 12

Walson. Malnan (')0 AD P 8ayd sa SUt~, TCIi Ca(f:r~ r FC'male Y~nagoa. Td:080354539H3 \,(/orkfurce : 5

Awe. Ther~$.3 Mil~ 3. Sagbama Tuwn. Pry SIX Ca {('r~r Fe-male Sagbama. Baydsa S .... te Workforcc: 7

Mlllllodu . Jud ith mOADP M~A Hod. FemOllc Tel : 080136249 12 WIA J [email protected]

AkJu;cmokhan, Ik.lyeu No. 6 Esoj jawa Su eet. OfTUwa- BED Baker Femal.: SO t,), , Egor LGA Wo&,fo rce: 5 Tel, 080342;4342 052·60 1922

Braimah, Auna Ivbiaro No. 10. Schl i{o;l;d , Ow.1I'I Sraooard Six Processor F"mal ~ EutLGA \Vork(ora:': 6 TeI, 080358789 12

Zuberu . Sud('tu Auchj-Ok~nc Road, Auchi Standards B;I;kct Fenu.le Euako W'est LGA. Edo Sr:l{C Six Workforce: 10

O loikhila. Solomon S. SuPC![ Agric B, .'\gric: Pro~r Male No.2 Owam East LGA, Edo State Workforce: . 5

Iriasc:. A.O. Afuu BED Baker ~malc Ow:m Easf LCA Workforce; I 5

l y~rc , Pati~nc~ E. Ubiaja sse Educa- Cat~rer F<m.k £Un South LGA rion Workforcr. 6

lsidahomcn. Prince C .l . 22 £Son Street. Imla EklGA GCE l'roccssor Male Workfora::: 7

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 (surn~mt' 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: OBOs<)508952 'W'0t:.kfort:e: 10

Odi.l, Alex Aifcuba Pnxasing Unit. O vil. Pry Six Processor M. Southwest LGA Workforce: 15

Okwuobi, lucy lu l u\~ Bakery, Ko. 3 Ez.emi SOOI Ccrt Managt'rJ Ft'm.lic:

SHeer. Asaba , Delta Slare. 056. Baker Workfora: 21

Onwudinjo. Gloria 2808 12

Female Lulu's Bakery, No. 3 Ezemi Crade 11 8akt' f Sneer. A.$;1ba , Delta. 0)6...280812 Tacher 'X'orkfome: 4

OtUOf . EU. 31 Hospital Ro:.td. Ok~ • . "bavo, MBA Manager! Malt'

Delta State: p rocessor '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~rnale

Sapcl~ baker Workforce: 12

Edc-dia.\te. Police Benson The seY<:n processors. UgbOW21'llo NCE Managerl Mal~ Q uarlcrs. Uduophori. Patani Processor Workforce: 20

OnowuVWC', Godwin Stonkon 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« Mal~ Workforce: 15

Ad~gbaye . VA. PO Box 157, Ondo BED Drcn::r F~male Workforc~: 6

Akinschinwa. E. PO Sor 157, Ondo Pry Six Processor F~male 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~MOr Female Wo rkforce:: 10

49


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 . AnamMOl MD Workforce: 12

OnYC:l.gom. Prince Godwin Orient B:lkeries . K and C NCE Otairman/ Male Cafr, 24 lllie Road Awka. MD ~rorkforce: 22 Tel: 08036n1740

Eche. Fr.a.nca lfi le NTEJE Awa Nnelct FSLC Chairman! Male Cooperative SoCtcty MD Workforce: 13

OnyehJ.tl . M.C.H.M. Igbaramm Farm Seltler, GCE MD M.ale Ihialalilu Workforce: 9

Ofod ilc, Fran<:cs G. Frang~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 rlady Female Ezinne WOfTKn Group. WoMorce: 12 Awkuzu

Nwok~, Fdicia Manu Ngoti Restaurant, P'l' S<hl MD Fenulc Umuobi Awkuzu un. Workfon:e: S

Anigbogu. T.e. Onhon P.liacc HOlds, HND Manager Mde Uwulobi.1 Workforce:: 40

Gmu,O.M. Ebonyi SD:ft' ADP. r~1B MS< HC:l.d. WIA Fcm>k 040, Abab!iki. Tel : W'orkforce: I) 08035493 182

Uguru. Solomon Abakalilci , Ebonyi Siale Fim Icav- Directorl M, k Td:08036774169 ing urt Procesmr Workforce: 13

Enang, Gideon Ab:lkaliki Br:lnch lui Iboko. FSLC OPCralorl Male Ebonyi S'ate Processor Workforce: 20

NnajI, Juliet Ebon ~>i ADP. PMB 040 B .. '\,ric DWIA Female-Workforce: 13

Ogbu. c.c. Ebonyi Stale" ADP BS, SMSWIA Fc=maiC' Workforce: 9

Obdimcj i, Kehinde VC'CcccFoods, Ebonyi State- HND Workerl Female NYSCI Workforce: 8 Catrrer/Baker

50

Participants: Bakers. Caterers. Processors

Ven~: Enugu State ADP. Garden Avenue, Enugu Stan: Date: 9-1 1 Aut;ust 2004 Tota! umber: 32

l'\ames (surname first)

Obioea. OnuonJ.

E:u:h, Uristop~r

Ogbonna, Eunice

Ugwu. Uchenna

mma, lilian N.

Nwatu. Lavelle

Chukwu. Godwin

Ogbu. Juliet

Akonam, Nkem

Obiari. Arithona

Ug'NU. Mathias

OnyeblXk, Otinyere

Em<ka. Egbo Poly

Nnamani, Godwin

Chima. Fausta Ogbudi

Ude:, Henrietta Nkem

Addr~s (Strt:t1, pon:21. Tel, Emai!)

High~t

EducalionaJ INd !'rut hold Gendu

Chitis Pastetire!l. Zumukwa Su .• Off Fed. Go" . CoIL Road . Enugu Stale Tel.: 0803318395401042:-4~OOO4

Adan; Uw-Wani. Enugu Stare

No. I . John Nuido 511«1, UgbcrK n. Enugu SUle

Adani Uzo-Uwani . Enugu

73 MOlkurdi Road. ObolloAfor, Enugu State

15 1 Enu Amagunzi. Nlunu W.

Community School. Emudonnwe, Enugu Siale

Amenu &kmu. Nwkh LGA. Enugu State

o

Enugu Sr.ate ADP

No 29 Edinbugh Road, Ogili New layout, Enugu

No.2 Lord', SUCCI, Independence Layout, Enugu

246 Atbani IID,d, Awknanaw, Enu~ .xate

Thinkcn Corner Emene. Enugu Sute

Raw Materials Racu-ch and DevdopmcflIal Coucil. Enugu Td, 042·457680; 0803327?41 ~

Raw Materials Racarch and Devdopmental Coucil. Enugu State Td; 042·457680; 08037740798

51

PbD Food T"h

HND Agric

OND

TC II

SSCE

Standard Six

SchICcn.

Pry Six

MSe

GCEA Levd

NCE

BSe

NCE

MSe

Tech nical Consultant! Baker

Proa:ssOl

Supervisor! Cacerc:r

Supervisor! B;du;,

Cacerer

ProcleS501

Prcassor

Ibk"

Cacercr

HWIA

Furner IProc<UO< B;du;,

Baker

Bakel

Liaoon Officer

Sc.ienti6c Officer

Mal, \lC'orkfolce: 20

Male Workforce: 10

M.I, Workforce: 3 Mal, Workforce: 5

Female Workforce: 5

Mal, Workfora: 2

Male Workforce: 4

f<m.k Workforce: 3

female Workforce: 4 f<m.k Workforce: 2

Mal, Workforce: 10

f<nW, Workforce: 5

M.k Workforce: 5 Mal< Workforu: 5 f<maI, Workforce: 9

female


Venue: AlMa Sute ADP, Umuahi.1 Abia St21t: Date: (2 Augun 2004 Total N umber: 22

Address {scrc=ct, postal. tel.. Highc~1 c:d u-Nama (sum~ first) email) cational lcvel POSt held Gc:ndcr

lpo<gbu, Muy E. Abia Sute ADP. Umuahia. ss, DHWlA Fem.tlc: AhiJ State Workforce:: 37

N nachukwu. A. 3 Ukonu/ 12 O mwna Road, TCl MD Female Ahia TcchnoJogy Incuootion W orkfare(': .3 Center. Abia Slue

Nwaat. Patience: 209 Old £Xpros: Road. 55} \1D Fern.l!!' Uran., Aba Workforce:: (\

Nyacicna, UIorna Mgbrakum.a Apumiri BED MD Fcmah: Ub.lb}:ilI, Abi. S~te Workforce: 4

Oriaku. Onwuka peN Ibi n:m kwu Igbcrc Pry Six MD Female Ikndd LGA W orkfo rce: 6

E1<kdo, Jok 54 Mission Hill, Umuahia Fellow Arch. Chairman Male: (K"ka) Buch Workforce: 30 Td ,OB035 137243

NjoIw. "- Ngmi N o 10 Eghufor Umung:ni, OND MD Fernak Abi.a Slate W o rkforce: 2

Eh. I>d>o..h No 5 Amilkc Road , £Iu TIC MD Fc:ma.lc Olufi a. Abia 5me Wmkforcc:: 2

Eju"o/iu, Db IsukwualO Ihiehaha, Abia TIC MD Fcm.k Sure Workforce: 2

lhoij<. lfeyinwa Rd L No. 13. World Bank PGD MD Ftmale Howing Escne. Um uahia, Workforce: 6 Abi1 St1t~

Nw,p..., 0."- 90 u.nnan LAB 74 Hospi- BA DirtC10r M.k t11 Road , Aba. Abia Snue Wo rkfo rce: 15

Emedxt>. E.O. Imo 5la(e ADP. Box 1977. MPA HWIA Fem11~ Owttri, l mo Slate W orkfora: 38

Umb. Ngmi Onum-Auegbd u. Erne- BEd MO Female kuku, Owerri, lmo Siale Wo rkforce: 5

Uduma. f.did, 8 MNno Sm:et, Owerri, BED GM Female lmo State Wo rkfora : 5

Nworo.L<rici> N di1niche Aronditoq u Sid Six GM Female Ide1to Non n leA. Imo W orkfo rcc: G Siaic

<lbi.kn<. V "8)' 18 Njiribako Suttt. Owwi, WASC MD Female Imo State WoM o ru : 6

u..,.kwu. Chib Obibi-Ihiagwa, Oweni W.ASC MD Fcm ... lc Wesl, tmo State W oM orcc: 4

Umdo. Scdla Am~bu Village (Orlu) Box: WASC MD Female 12 Nkwcn~ Workforce: 7

OIu>okwo. EhmcD< Ndiuche Arondizoqu Ide:- FSl C MD Male alar North LGA. t mo Slate: W orkfora: 8

~. A.E. N diuchc Asond iloqu Idato WASC MD M ale Nonn Le A. Imo State W otkforcc: 3

0;ww.5<dIa AwoKlcmili OBU. O RU WA5C Md Femak LGA. Imo Stare Workforce: I

J.iocb>. 5<db C College o f Agricu lture. SS, Siaff FcmOl I~ lshiagu. Ebonyi Statc Wo rkforce: 5

52

Participan1s: Bakers, Caterers, Processors Venue: UTA O nne Date: 16 August 2004 Total number: 54

Highw Address (street, postal. [d .• educalional

Names tiUfname h rst) c.nWl) \""'\ ?O$\ 'nc\d Gc.nd.~

AkinolA,OIUStg\lh No. l S Amadi Close. Rumuo- ACIA. Mal. Benny nasi. Port H:u courT. Tel: CIML

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, Rurnuo- BED Deputy Fen"" bmi HM Wof'kfora:: 6 Tel ,08036722234

UIug •. GOO",jIl, G.O. 26 Dim Si rcet. Mile 3 Diobu, HND Adm in 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<Id'o=7

Ogboms. 7C Ogbia (Mbonu) SU«'t, BSe Male Godspo~r P/H Accounting Wotkf'oru: 5 Dappa-wilcox. Fubar:a 26 Harbour Roul. P/H PhD MD/CEO Male

W~14 Atende, I. 4 Chu",hhiJI. P/ H WASC Male Ebietuoma, A. 2 AcetOl $1Ie:"e(, Town P/H WJ\5C MD Mal,

Td,0803723739 I WoddOro:: 10

Chri5tiana, S.J. IgOO Railway Quaners, P/H WJ\5C Mal. O laowxkan , S.D. 26 DIM $lIW Mile 3, Diobu M..J.

P/ H Balogun, S.j. 1, O rian ..... o SUU(. P/H H ND Dir('ctor M..J.

Td, 08033407050 W~rct lO [email protected]

O numwor, H RH 5 Fleming Ave Rumuomm. BSe Eng;. GM Mal. P/H ncering

Onunwor, Nyema Same:u 15 BSe M..J. O Juiuiyrja. e.O.T. 17 Unity Ave, Rumuokita , PfH NCE Caterer Female:"

WortdOro:: 5 Oholiemu. E.F. 98 Nzimirost Arn Oldi . P/H WAEC Self Femole

employed Ln-i-Okoli, I.e. No. 1, Wa,,"'Una Strttt, BSe Self Fe"""

Rumuigha. P/H Industrial employed Woo\knu, 4 Ph}'Sics

OJumezr 9B Bauchi Str('Ct, P/H WJ\5C CEO Female Marasa KESS C bssic Cakes. 4, Ru muocba BA Cateren Fcmol,

S[rttt. NliIIC!'ry. P/ H Wooih=5 Email: kesskey@y:ahoo.com

Eke:, K.N. Kc:n Tc:ch Eject, do Rc:dm1p- SSCE MD Male lion Chu rch Min istries , P/H WorklOra: "

Ochuko. Oboh 47 O nwut(hdtwOl Av(', P/H MBBS Female horo, Paul 9 Egbe StrC!'tt. Aleto, FJc:mc:, WJ\5C MD M.&e

P/H Workforce: 7

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

Abbi. JoA. ~demption 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 Workforce:: 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.!. 8 lock 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 Ministries~ 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

Office r 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 Workfo rce: 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 River SnIts) Dt:lnt) El>onyi . and Slau~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~tcd • QaUenging you'!iJ:.c • Maximum beMIlI . odg' .. ?nellal aspect previOUS · IntefCSTing tnc scl ccu~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 produce • Processi ng • New innm",· • NOiliona!

more cuuva • Lower production nons o:onomy pJoJUCl!!" [ 0 $1 • Practinl

• More C'Xpo ~ure • Mort' profi t "P'" and con6cknce • Expon pC)(ClltiJ.i

W1m i$ RecomrntndOllhle • Neal. mort More {im( More rraining • MotC'time YOll I sug- • SlJouid he o rg.;._ ~"O r lu;hops Livestock craining 2t gnu root • liYCStock gestion: niz:c fr~ucnt ly • 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 i t ~ould • "et',d mOllitoring • Runt train-Ix regub rly • Stale by SCillt ing

• Add industrial cu- train ing for uva products g~tCf'ifllpac l

• Reduct' time for opening ceremony

• D Urllion should be ror a 'WeI;

When will ImmnHilitely: 100% Immt'd iacdy: 100% Immediately: Immediately: Immedi;nd r-. you like Notcmain: loo<!< 100% 100% 10 practice Not « naln; Not certain: wme of the products~

Would you y~; 100% Yes: 100% Yes: 100% Vel: 100% Yes: 100% «com-mend this [raining to oth('n~

""'YO" Yes: 100% YC$: 100% Yes: 100% Va: 100% Yes: 100% inlel~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 Government should encourage small~$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<opical Agriculrure (UTA). from

15 to 17 July. A total of 40 panicipants drawn from the priva,e seeror anended the 'taining program held at the &10 S,a,e ADP headquarters. Benin City. A similar training workshop

had earlier been o rganized for 28 participants drawn from Akwa Ibom. Cross River. and

Rivers S'ates during 12-14 July. a' the headquarters of the Akwa [born Stare Agriculrural Development Program (AKADEP) . Uyo.

At Uyo. the par'icipants visi,ed. Shallom Bakety. while in Benin city. they visired RilCo Bakery. IITA ,cienrim who organized the training workshops gave some quantiry of cassava flour to ,he selec,ed companies who were taugh, 10 produce composite bread of 10% cassava flour and 90% whea'; and 20% cassava and 80% wheat 1I0u,. In the twO training

cenrers a' Uyo and Benin. the produer •• were Jatcr brought into ,he training workshops for demonstr.ltion. Participants appJawed and were excited about the good quality of the bread. The 'aste. flavor. and color. do nOl indicate the addition of C355ava in the bread.

As businessmen and women, a major score for cassava bread which really interests the bakers was the reduced COst of production and the processing of cassava in,o 1I0ur. which negates any additional overhead in terms of material and equipment. In addition. ,he parricipanrs who were grouped into three representing processors, private bakers. and caterers

,..re made to produce 100% cassava products such as cookies. croquettes. doughnut. salad cream. chin-cllill. and cassava flakes. "The products are cost ~/fective·. they said.

To produce any of the C355ava ptoducts. Dr uteefSanoi.UTA postllarvest speciali5tl food ,echnologist advised that processors mwt employ good manuf.tcruring and hygienic

practices and urged the participillHS '0 adhere Strierly to the procedures '0 ensure that the quality of ,heir produru was high. He said. "The pr=ing of cassava into flour is the key to success in any of the cassava products". Dr Sanni said the imponant points to note in the production of quality cassava lIour included: harvesting. peeling. gra,ing. dewatering.

drying. and sieving the 1I0ur. the same day. He warned participants against drying their products by ,he road side as is often done in conain areas. or on bare lloor where: dust and

57

dirt can mix with the Rour. Ramer, Dr Sanni advised participants to dry the cassava Rour

on a raised platform. For maximum trapping of the sun, he maintained that cassava flour

should be solar-dried in an enclosed chamb« on a Roor surface, painted black, while the producr is covered with white perforated polythene sheets. Scientifically, the white polythene ,heet will attract the rays of sun, while the black surface will absorb the heat. There should be ventilation holes ar the opposite side of the solar dryer to avoid condensation of spent hot air.

Dr Sanni explained that for medium and large-scale processors, Rash dryer made of stainless steel with a high capaciry is one of the best options, adding that large-scale industrialists were already contacting overseas and local manufacturers of efficient dryers for

quality cassava Hour production in the counrry.

Dr Sanni warned participants never to adulterate their Hour product to ensure good.

qualiry. When asked about the claim of cyanide in cassava, he explained the various stages in processing and deminate cyanide in the crop. This is because the injurious enzyme LS g;=ous and is destabilized by grating, dewarering, drying, and heating the end product on fire or oven. "The cassava products being introduced by IITA are absolutely safe for consumption, Dr Sanni declared.

The Integrated Cassava Pro;ecr Zonal Manager for the sourh-South region, Dr Jones Lemchi, urged rhe parricipants ro see themselves as the "engine" of success of the Presidential Initiative on cassava Utilization and Commercialization. -As pioneers of the training

program on cassava industrial milization, you should be ready ro rrain others to spread the good news of cassava bread and other confectionaries", he said. He added that the project was private sector-driven because only those in the business either as millers, bakers, or caterers were invited. He advised them ro put into practice what they had learnt ro convince the rest of Nigerians of the possibilities in cassava.

He said that UTA believes the training would be a practical way of unlocking the potentials of cassava to break the yoke of poverty in Nigetia. Dr Lemchi said rhat a team of lIT A experts would soon visit the participanrs individually to assess their level of performance and ascertain their level of skill acquisition of the products. He added that the practical adoption of the processing technology was the way forward for Nigeria's industrialization.

At Uyo, Sir Ekpo-Mbang, a retired civil servant who processes about 16 tonnes of palm oil from his 48 hectares of oil palm plantation, said his 15 hectares of cassava farm had hitherto bc:en run on a contract basis whereby women usually came to buy, harvest. and process

the cassava into fofo and gari. He said the profits made from the sale of the fofo and gari were usually shared equally berween him and the women. He said he adopted the method to avoid the cassava being spoilt on the farm because he did nor know any other cassava products apart from these. Sir Ekpo-Mbang said with the new knowledge acquired on the use of cassava for various commercial products. he was determined to maximize profit from his cassava farm by directly going into the producti.on of cassava starch.

Speaking at the end of .he training in Benin, Mr Godwin Onomuvwe, a cassava starch producer from Delta State remarked that with the incoming law on the compulsory use of cassava Rour in the baking industry, medium- and large-scale farmers should be encouraged

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 into the production of new products. adding that the training 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 modified starches for the Nigerian cassava industry and embark on an aggressive tra ining program . This would lead to cassava industrial revolution in the 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 rther rraining of mo re partici pants in the area of cassava processing. baking. and commercialization. She said with the knowledge she had gained 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 the 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-Scale Industrialists (NASSI). Eda State Chapter. Mrs Aghenra said. "N igeria 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 the Presidential 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<t lled for (he establishment of'Ski ll acquisicion centers in various senato

rial districts o r local government areas for ru ral women and for the youths in general. Sh(:

.:l iJ i( the school l""vers were gain(ully employeJ. there would be a dramatic reduction in crime and violence in the country. She believes that the new ideas on cassava utilization will open up cottage industries co absorb a lot of graduates roaming the strrets and provide them wi th livelihoods bec.use the demand for c,",sava for industrial processing will be on the increase in the next coup]c of years.

Speaking furth er on her exp"ience at the three.day train ing workshop. Mrs Rachael Tade. the National Women Leader of the Nigerian Cassava Growers Association • .said IITA had laid a foundation for the participants "to fight poverry to a Stand StiU". She said the tra ining had empowered partic ipants co become self reliant by showcasing manyopportunities hitherto unknown to them in the cassava industry.

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 practica 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 jo in her husband in farming. which she described as lucrative but a high-r isk ven[Ure. She owns Ideal Farms, lIu-Abo, near Akure where she distributes imp roved oi l 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 million 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<xconomic growth in Nigeria.

Nigeria is the world's largest producer of cassava, which is grown by over 30 million farmers in the country. The southern sta[CS account for 64% of the toral cassava production. Cassava, predominantly grown by smallholder farmers, plays a viral role in the food security of the rural economy because of its capacity to yield under marginal soil conditions and irs tolerance of drought. Both rural and urban communities use cassava mainly as food in both fresh and processed forms. Cassava-based meals are the mOSt frequently eaten meals in the rural areas in Nigeria. Eighty percenr of Nigerians in the rural areas eat cassava meal .tleast once weekly. The per capita consumption of cassava of 88 kg/person/year berween 1961 and ) 965 increased to 120 kg/person/year between 1994 and 1998. Yet, gari andfofo are the only twO major foods processed from cassava, making the crop to remain largely in the hands of rural people.

A recent study of rhe Assessmen[ of Nigeria's Agricultural Policy (ANAP) conducted by a consortium of scientists from I1TA, the University of Ibadan. and the International Food and Policy Rtsearch Institute (IFPRI)' identified cassava as a commodity wirh high priority to invest on in four out of the six geopolitical zones ofNige:ria (south-south. southeast, southwesr, and north central zones) . The study C5timaled a gross return of USS570 million per year over a period of 17 years from 1999 to 2015 . It also identified cassava as a commodity with a comparative economic advantage in the: domestic, regional, or world market in the four out of the six geopolitical zones ofNige:ria.

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 wi th 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 mee t in remarional standards.

Speaking at the end of a three-day capacity building on cassava utili zation at Umuahia,

Abia State. Dr LateefSanni , IITA's postharvest specialist/food technologist said that a com

mi ttee of relevant regul;nor), agencies have been working on a publica tion tagged. "Standards

for cassava products and guidelines for export", He noted that the output would soon be published as a tool fo r industrial ists 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 N igeria 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 in to 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 us ing open~air

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 sto rage and uansponalion [Q long distances.

Taye Babaleye

Head, Public Affairs

!lTA, lbadan

t [email protected]

61

Dr Lateef Sanni

Postharvest Specialist/Food Technologist

!ITA, Ibadan

[email protected]

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,] farmin g is unp receden ted. From the so uth-south [ 0 the

southeast, crossing to rhe s outhw~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 pla nt ing. 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 Internatio nal r nsti[Ute of Tropical Agriculture: (11'1:-\), asking tor improved cassava planting materials. Four of them have individud,lly rcqUt.'s(L'd for (.I!lS,I\' ,1 ~ 1 l' I1lS (0 pl.m t 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 farmc r~ , \\·110 .In.: fr.lI1t iC: ,llIy dea ring land to carch up with [he

new national cassava production d rin- wllll.. h ... 1e-IllS from til e challenge given by President

OJusegun Obasanajo that Nigc:r ian L;IS~.l\·;1 Lmnl'rs should b ract: up and produce for export

market. To show his seriousness. thl' PrL· ... idt·llI il1Juf,:ll ratC'd a narional cassava production

committee which he personally supervist's ;lnd g i\'t.'s all encouragemclll to sensitize Nige

rian farmers 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<ions (NIPR) di,cus,ed how to

make cassava revolution a reputat ion symbol for Nigeria. at its national conference and

annual general meeting (AGM) held at the Women Devdopment Center. Akwa. Anambra Stan' fro m 4 [0 6 August 2004 . The consensus of NIPR members at the conferenc~ was th J.( (or c.ls''iJ,va revolution to become N igeria's repu tation symbol both wirhin and outside

of (he lu untry, a few important points must be given priori ry.

NIPR decisions and recommendations Far re<lching dec isio ns were taken in line w ith the Presidential Initiatiye on Cassava Produc

tion and Export. which seeks to diversify the use of Nigerian cassava through industrial processing and utilization options in order to access new opponunities within the domest ic

and export markets and generate more foreign exchange.

T he NIPR national conference and AGM recom mended among other things that: (I) Nigeria being the world leading producer of a ssava. concerted efforts must be made by

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 from 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 of gari, okp", and fuji,. The new producrs include premium cassava bread, cookies, food-seasoning condiments, tapioca, croquettes, salad cream, and several other snacks. (3) Government should ban me importation of all industrial products that cassava can be used for 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 modi fied starches, adhesives, animal feeds, and syrups. (4)The NIPR also called for aggressive training programs for farmers , food processors, and industrialists to crene awareness 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 ulilization, commercialization. and export. (6) TheNIPR members believed rhat 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 ional 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 the Federal Government's aims and objectives on agricultural development for Nigeria. He said KIPR would maintain a direct link 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 fa rmers who had modern technologies of

mechanized farming and help to turn the dwindl ing 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 in to cognizance [he bridging of informacion among

researchers and farmers; small~scaie food processors and large-scale industrialists, as welJ as

64

large-scale entrepreneurs, to launch the igerian 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 tra ining 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 reputable 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 ... ShoU IS of " Praise God!" "H al!e1ujah!!" "Glo ry be to

God!!!" rented the air when members of the Redemption Ministries. Pon Harcourt prod uced

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 part icipants (0 the workshop said "It is unbelievable. fantasti c, 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 soul 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 Comm ission (CAC) . 10 provide gainful employ

ment for its members, adding. "The training could not have come at a better t ime". 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, flavor, 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 described 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 Aour. The Integrated Cassava Project responds to an urgent and increasi ng need of resource

poor farmers. processors, and consumers to increase and sustain cassava-based agricultural prod ucrion, food sysrems, commercialization and trade. thereby spurring rural and agroin

dusnial development in Nigeria. The goal of the projec t is to co m ribure to the sustainable increase in food availability, reduce rural povert}' and unemp loyment, and enhance the agroindustrial and socioeconomic growth of N igeria. IrTA has been involved in capacity

build ing 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 organized in collaboration wirh tho Agricultural Development Programs (AD Ps), in the 12 scates brought rogcrher private sector participan ts selected from al l s~na[Qri aJ disnicts of (he states.

Taye Babaleye Head, Public Affairs [[TA, Ibadan

[email protected]

67

Dr Lareef Sanni Pos<harvcst Specialist/Food Technologist

IITA High Rainfall Station, Onne [email protected]

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) .

Cassava utilization training for...

Documents

Transcript of Cassava utilization training for...