Cassava utilization training for bakers, caterers and processors by International Institute of Tropical Agriculture

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

漏 Imern.tio nal Institute of Tropical Agriculture (IITA), 2007 Ibad.n, Nigeria Telephone: (234 2) 24 12626 Fax: (234 2) 2412221

Email: iira@cgiar.org

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路south and southeast of Nigeria. 2004. IlTA, Ibadan, Nigeria. 74 pp.

Contents Execucive su.m mary .... .. ... .... .. .............. .. ..... ...... .......... ........... _.......... ....... .

Acknowledge me nt ................ ... .. ........ ......... .............. ... ......... .. .......... ....... .

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

Projecl objectives ... ........ .. ....... .. ..... ...... ... ... .... ...... .... .., .. .... .. ... ,............. .... . Projeci results/outputs .. ......... ... ..... ... ... ... ... ...... ......... ... ................... .... ......

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

Cassava utilization training for bakers, processo rs. 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) ............ .

5 6

Formal opening at En ugu 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 Redempri on C hurch Ministries (16 August 2004) ................................... .. ........... .. ............... ..

Preworkshop assess me nt of the parricipanrs . .,' ........... ..... ...... .. ................ .

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

Regulato ry practi ces ... ....... ..... ....... ........ ..... ........................... ....... , .. ...... ..

Posnraining assessmenr ..... .... ... ... ... ..... ....... .... ....... .... ... .................â&#x20AC;˘....... ...

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

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

Impacr of rh e training ........ .... ...... ................. ............................... .......... .

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

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

Appe ndix 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

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

SON and NAFDAC in collaboration wirh IlTA to regulate industria cassava processing in Nigeria ..... ............. .... .. ........ ... ... ........ .... ....... ..... .....

Making cassava revolution Nigeria's reputation symbol: the NIPR ap proach

Inrroduction .. ...... .. ..... ......... ... ........ ... ......... ... ....... .... ........... ... ....... ... .......

Plan ring materials........ ..... ... .... . ....... .. .......... .. .. ....... .... ...... .... ... ......... ... .....

NIPR inrervent:ion ..... ...... .......................... .... ........ .. ... ,...................... ......

NIPR decisions and ,ecommendarions ................................ .....................

Cassava as ,epuration symbol .. .................. .. ................ ......... .... ......... ... ....

Foreig n farmers in Nigeria.. ................... ... ... ........... ..... .. ........ ...... .............

Microfinance .... ............. .................. .... ........ .... ...... ........ ....... ............ ...... .

Infor mation gap ........ .... .. .......... ....... ... .......... .. ........ .... ......... ..... ........... ....

Conclusion... ....................................... ......... .... ............ ...... .... .. ................

Members of Redemption Minisrries praise God for new knowledge on cassava utilization .................. ..... .......................... .... ,............................ ...

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. T he principal obj ecti ve of the training was to inuoduce the technology an d equipmenc requiremenTs to produce high quality cassava flo ur and starch and co promote its utilization for bakery and confection[0 entrepreneurs who have the potential of incorporating these processes in their commercial operations. T he tra ining, w hich was conducted over 3 period of mree

ery products 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 trai nings. Eighteen bakery and confectionery produces from cassava Rour and cassava starch were intro duced. to th e panicipams. Five commercial bakers produced bread using to and 20% cassava flour inclusion with wheat Aour. At the end of the trai nings. participants adjudged most of the various aspects of the training successful. ParticipanlS resolved to embark on cassava

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 num ber.

Acknowledgement [ITA gratefully acknowledges .he Federal Government of Nigeria, .he 12 Stare governments of .he somh路south and somheast zones, rhe Ondo Scate Government, the Niger Delta Development Commission (NDDC), the Nigerian National Petroleum Corporatio n (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 C rops Research Institute (NRCRI) , Umudike, llTA Communications and Information Services, and external media groups as well as other NGOs.

Hartmann Director General

UTA

Background The goal of this project is to comribure (0 the sustainable increase in food avai labi lity, reduce rural pove rty 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 prod uction; 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 com petitive cassava producti on technologies genetated. disseminated, and adopted. • Demand-driven cassava postharvest technol ogies 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 t he cassava industty enhanced . • Cassava stakeholders network and coordina£ion strengthened and impact of project activities monitored and evaluated.

Operational locations

• •

South-south zone: Akwa Ibom . Bayelsa Cross River. Deha. Edo. and Rivers states including Ondo St.te (anne, Rivers State as zonal hub) . Southeas t zone: Abia. An.mbra. Ebo nyi. 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 introd uce compulsory 10%) inclusion of cassava Rour into bakery produces from Jan uary 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 develop men t.

Specific objectives After the workshop. participants were able roo • Appreciace ,he diversified uses of cassava for food . feed. and industry. • Process cassava iora different food products for small-scale business devdopment for income generation. • Prepare nad itional 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.

Training zones, states, venues, and dates Zo ne

Stares

Ve n ue

Date

Tmal participa nts and cxp«ted benefici aries

Zon e 1

Akwa lbom. C ross River. and Rivers

Uyo

12- 14 July 200<\

Formal op<:nillg: AboUf 250 people :m ended the fo rmal opening [>2Irticipants and exrended ~ndiciaries: 18 10 )( 6 family size = 10 860 p<ople Spill over: 51 Students anrnded 2Iong with invited panicipants Total benefi ciaries: II 161 prople

Zone 2

Bardsa. Della, Edo. and Ondo

lknin City

15-18)uly 2004

Formal opening: About 500 peopk attended the fonnal opening Panic.ipants a nd atendal bme6ciaries: 489 )( (l family membcn - 2934 p<ople Spill over: 15 people attended alofl£ wi(h inviled participants Toral beneficiaries: 3449 pcopk

Zone 3

An ambr2l. Ebonyi. and Enugu

Enugu

9-1 1 August 2004

Formal opening: About 250 people auended the formal opt:ning Participants and extended bendiciaria: • 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 2004

Formal op<ning: About 100 pcopk attended the formal openinJ; PucicipanlS and extendN. bendiciaries: • 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.... " by RNemplion C hurch

Onne

16-18 August 2004

Formal op<ning: About 70 people attended tbe formal o~ Panicipanu and beneficiaries: 205 )( 6 family size =- 1230 people Toeal beneficiaries: 1230 people

.,,,ended

Schedule of training act ivit ies "lime

Day 1

8.30-9.00am 9.00- IO.OOam

Day 2 Practica l activities

Day 3

Reg i ~tral i on

Production of queen cake.

G roup pt act ical-

Opening ceremony

fish! meat pic. ch in chin. and

pa rti cipants

Strips

10.00-10. 15am IO. IS- I0.45am

IO.45-11.I5am

11.15am-l.OOpm

break

Tea break

Processing of high

Production of cassava salad

G roup practica l -

qual iry cassava Rour

cream

participan tS

or cassava cro-

Processin g of cassava

Produn ian

starch

q u eue ~

participants

Cassava utilization fo r

PraC(ica l-<loughn uts. gurundi .

Formal repon ing

queen cake, fish/meat

Rakes, egg roll

and dosing

p ie. chin ch in , snips. doughnuts. egg roll

1.00-2.00p m 2. 15-3. 15pm 3.30-6.30pm 6.30pm

Lunch

Gu rundi

Production of high quality

Flakes

fofi' Rour

Cassava bread produc-

Practical on production of

tion begins

croqueu es and salad erc-am

Clos ing

Oosing

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

G roup pracfical-

Formal openin g at Sam Law Hotel, Uyo, Akwa Ibom State (12 July 2004) Eng r Patrick Ekporu, the H o norabl e C ommiss ioner for Information chaired the formal opening 011 behalf o f rhe Executive Gove rnor of Akwa Ibom State. More than 200 participams anc lldeJ inclu d ing po licymakers, scie nr is (s, processors, caterers, bakers, rckv31H agencies, and the private in vestors. In hi s goodw ill message, rhe Head of Council, Uyo

LGA who was represented by rh e Secretary

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 hi s welcome address, the Akwa Ibom A D P Progra m Manager, Eld er Fidelis D. Udah spoke on the importa nce of rhe trai ning workshop. He emphasized that the exerc is e is ex pected to encourage large-scale cassava productio n and co mmercialization, diversifiGltion of cassava products, as well as stimulate the d eve lopme nt and growth of smaJl-scale b usiness enterpr ises. This he believed would go a long "vay to improve the economy and enhance the livin g standards of the rllral populace. H e charged participants to be serious and use the knowledge for the ir benefit and that of others. Th e State Commissioner for Agriculrure, who was represenred by the Director of Veter inary Se rvices co mm end ed IIT A and the Akwa Ibom Agr icultural Development Program (AKADEP) for the initiative and in helpi ng the State Government p u rsue its wel l-intended agricultural policies and programs for a better economy and enhanced standard of living of the populace. He remarked that th e 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 w ill encourage massive productio n. He fina lly urged the participants to actively panicipate in the traini n g program and use the acqui red knowledge to strengthen their well-being and assist government to ach ieve the much desired food secu riry, poverry all eviation, and job and wealth creation fo r the people.

Formal opening at Sam law Hotel, Uyo , Akwa Ibom State.

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 industrializ.cuion of the cassava subsector _first in the south-south and southeast states, as well as the entire country. This will result in [he emergence of private ~r-driven and market-led cassava industry chat would enhance rapid economic and social development at the state and community levels. He commended the Akwa Ibom State government for being the first among the project states to fully pay its counterpart funding, adding that IITA will be willing to work with the people of the State to make c..,ava to be for Nigeria and Mrica, what wheat is for Europeans, Americans, and As ians. Arch. Obong Victor Attah, the executive Governor of 'the State, while presenting his keynote address, remarked thac the full participarion of the State Government in the Presidential Initiative on Cassava was indeed a major s[t~p in tandem with, and com 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 consumption 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 participants 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.

Formal opening at Edo ADP HQ. Pi cture showing Executive Governor, Edo State, Mr Lucky Igbinedon

The Stare Governor, Chief Luck], Nosakhare Igbinedion , declared rhe rrain ing open. H e 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 vei n, [he governor called on the beneficiaries of the training who were all drawn from the private sector, to put into use, the knowledge gained from UTA sciemisrs and researchers to check (he recurring glut in cassava production in the country. Governor Igbinedion descr ibed IITA as a blessing to Nigeria. He said he was particularly happy t ha< IITA has found solutions to many of the co untry's food problems, through its numerous research breakthroughs, which are being translated to co ncrete benefits by th e nation's farmers . He described Edo State as the largest cassava producing state in the co untry. adding that he has in troduced a program whereby each of the 18 local gove rnments in the state will establish 50 hectares of cassava farms. H e 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 Progra m 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.

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 dependen ce 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 wo rkshop on cassava utilization was to enable the private sector to immediately commercialize the products. It was also aimed at creating awaren ess 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 ens ure 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 co unterpart 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 vo te of thanks to the Governor and other dignitaries. IITA. and the participants.

Formal opening at Abia State ADP, Umuahia, Nigeria (12 August 2004) T he roun h three-day ca pacity 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 th e Abia Scare Agri cultura l D evelopme nt Program (A DP), Umuahia fro m 12 to 14 Augus t 2004. H igh ChiefJohnny Ukpab i, the State Commissioner for Agriculture , commended II TAs researc h brea kthrough s o n cassava ut ilization. He rema rked that cassava prod ucts have high demand locall y a nd internationally. He co mm ended IlTNFGN CM D project and noted that the trai nin g will promote and create awareness in the utilization o f cassava products. He informed th e audience that rh e state agriculture and rural develop mem initiative had esta blished over 2000 ha offarmland for oil palm inrcrcrop wi th cassava; co mm unity-based cassava-maize project wi th six coo perative societies. H e welcomed the participan ts and wis hed th em a fruitful traini ng. In his welcom e address, th e Project National Coordinato r 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 Ab ia and lmo sta tes will swell up when m e new cassava products arc co mm erciali zed because there will be high dem and for cassava at rhat rime. D r Okoro, w ho represeI1led DC H artm ann on the occasio n, gave lhe ge nesis of the new cassava prod ucts. He sa id wirh th e develop ment of th e improved cassava varieties resis tant [Q the virule nr cassava mosaic disease, N igeria was go in g co experience an explosion of cassava production in lhe country in th e neX l co uple of yea rs. Dr Okoro remarked tha t if cassava utilization were nor di versified to em brace new food and industrial products, there wo uld be glut of th e co mmodity in the co unt ry. H e added that th e wo rksho p was orga nized co tra in those in rh e busi ness of processing. bakery, and cate ring co empower th em co co mmercialize the new cassava products im med iately.

Formal opening , Abia AOP HO, Umuahia, Abia State.

Dr O rji Uzor Kalu, the Executive G overnor of Abia State, commended llTA for bringing back the lost glo ry of Nigerian agriculture through its several research breakthroughs . Professo r C hib uzor Ogbuagu, the Secreiary to the Governm ent who represented the governor, lamenced on the abandonment o f agriculture in favor of petroleum, making Nigeria to lag behind in agricultu ral devdopment. He expressed great admiration for countries that

acted wisely to embrace agricu lture as the base for econom ic and industrial development.

Accord ing 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路ugh improved agriculture and focus, India, a country 10 times the size ofNigeri's population, and whi ch was suffe ring acute food shonage in the 1960s, was now sdf-sufficiem in food productio n.

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 ak ing arrangements to hono r its commitment to pay the state's counterpart fund ofN76

million in suppo n of th e 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 vo te of thanks to the representative of the Governor and other dignitaries, !ITA, and the participants. Other dignitaries in attendance included the Perm Secretary, MinistIy ofAgriculture and Rural Development, Dr (Mrs) Elizabeth Esochaghai, Dr Y. Alaya, Standards Organization of Nigeri., ugos, Mr B.B. Kine, NAFDAC, Abia State, Dr J. Emehute, represented the Director General, NRCRI, Umudike, Chief7Sir Slow< N . Nnochiri (!<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. H e 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 atte ntively and make use ofTHE knowledge gained from the activities. Mrs Nnen. Nnaji represented the Project National CoordinacotofCMD. In her address, she informed patticipants that funds were released by FGN and NDDC for integrated project

Fonnal opening at Rivers ADP HQ. Port Harco urt. Rivers State.

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

that Akwa Ibo rn State had paid full its counterpart funding while Ondo Scate had paid part of the total fund . She info rm ed that the C MD Project had four components-produc[ion , postharvest. marketing. and darabase. The current rraining is being organ ized under posmarvcsr accivirics. She urged participants to cooperate and be attentive during the train -

ing. Mr Abraham spoke on behalf of the Project Manager of Plantainl Banana Project. He enco uraged partic ipants

demon strate a posi ti ve mind to the training.

Preworkshop assessment of the participants Participants were allowed (Q fill a preworkshop assess ment form on iss ues such as knowledge of cassava processing and products. years of expe rience 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). croq uettes. chin chin. coo kies. doughnuts . queens cake. and meat pie. strips, salad cream, brcad ( 10 and 200/0 cassava-whcat), cassava Rakes, gunmdi. egg ro lls, do ugh nuts. Rakes . cook in g of tapioca meal , meat pie. Participants produced trained products grou p by group (processo rs. ca[erers, and bakers. respectively).

50 40 30

20 10

o Knowledge

of cassava processing and products

Zone 1 â&#x20AC;˘

Use of cassava flour for bakery and confectionary products

Zone 2

Years of experience in cassava processing

0 Zone 3 â&#x20AC;˘

Zone 4

Previous training in cassava processing and utilization 0

Zone 5

Figure 1. Response of participants to key preworkshop evaluation questions .

Grouping of the participants/discussion

Participa nts were group imo three sectors: bakers, caterers, and processors. C riteria

Response by

Responge by

Response by

parri cipanu (Akwa [born.

participants

parricip'IUS (AJumbra Ebonyi, and Enugu. statt:S) n • 30 (9-12 August 2004)

panicip3ms (Imo and

participants (Redemptio n Church, Onne) n·53 (16-18 August 20(4)

C ross River. and Rivers states) n = 2 8 (12-14 july 2004)

Bakc:rs

Group leader: Viclor Utobo

Ass istant

group leader: M.'Y [ yom (I J) Cateref.s

Delta. [.do, and Ondo) n =

37 (15- 17 j uly 20(4)

Group leader: Agbogidi Samson

AssiSlanr group leader: Lucy O kwuobi (J 2)

Abia scat es) n '" 21

(12-14 Augmt 20(4)

Group le"dcr: Prince G odwin Onyeaf>m

Group lead er: Mrs Ekemezie Okonkwo

Abbi

Assistant

Assistant group

Assista*

group leader:

gro up leader: F.ranccs G. Ofodil. (10)

Pa tience:

Ic.ader: Fubara Oapp.. -Wilcox

Gro up leader :

Pa<itor Julius

N w~ze

Gro up leader: Iyere Patience

G roup leader: Anyanc:ji B.U.

Group Jca d~r: Vegin ia Ohiako

Group leader: M" e.O.T. O lukaiyeja

Assistanl group leader. Keriku l.A. (12)

Assistant group I ~der: Ogbu

c.e.

Assistant group leader: Stella Umdo

Assistant group leader. Martha

Group leader: Victor U(oho

Group leader: Agbogidi Samson

Group l£:ader: Euh Christopher

Group .leader: Han. Mrs &l ith U. Ud'umma

Group leader: Benibo Tamunobere Mae>on

Assistant grou p leader: Macy I)·am (I [)

Assistant group leader: Lucy Okwuobi (12)

Anistan t group leader: Franca Eche

Assistan t group leader: A.O . Un.chukwu

Assi.scant group leader: Dele

Group leader: Comfan Udoka

Assistant group leader: joseph Akp. n (6) Processors

(B.Yt:lsa.

~{el"i

$egun OlaoM:bikan

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.

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

end·users

Figure 3. Flow chart of high quality ca .... v••torch production.

Wet cassava starch cake

Break statch into lumps

Roast

Dry

Figure.c. Flow chart

0'tap ioca production.

Weigh (cassava flour, sugor, sal" yeast)

Mix all dry ingredients together

Whisk ,he egg ,horoughly

Add the egg and wa rer (70-100 ml and mix for 10 minutes high speed)

Pour the bareer into a greased baking pan and ferment (for 60 minu res aI 30 "C, 80-95% RH)

Bake ,he fermenÂŤd 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.

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 mi xture resembl es breadcru mbs

'Whisk the egg and add

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.

Make sho rt cr ust pastry

Roll our the short crust pastry o n the Aour board to Rauen ro

about 1 em thickneiS

CUt into rounds shape with a blg meat pie cutter

Put a tablespoonful of meat filling onto one side. fold the other side' over and press edges to close firm1y with a fork

Arrange in a greased flat baking tray and brush the b<aoen egg

lOp

with

Bake in a hot oven (a, 175째C or 350 of for 30 minutes

Serve while hot

Figure 7. Flow chart of cassava meat pie production.

Make short crust pasuy

Season sausage meat with white pepper, black pepper, cur , and sah

Roll out pastry into long strip, and put the sausage meat along the edge

Fold the pastry over the sausage meat

MoiSten the ends and seal by pressi ng the edges together

Arrange in a greased Rat baking tray. Ma~e diagonal slits at the cop to allow steam to escape

Brush pastry with beaten egg to give a glazed finish and bake in a hot oven at 175 °C or 350 O F until evenly browcned

Figure 8. Flow chart of cassava ••usage rolls production.

Soak rowpeas

Dehull

Grind the cowpeas with onion into a smooch paste

Add cassava flo ur, bean paste, and salt, and mix thoroughly with a wooden spoon

Add cassava Hour, bean past<, and sal, and mix 'horoughly for 10 mi nu tes with a wooden spoon

Load the mixrure into an C'xtruder

Extrude into the hoc frying pan containing vege[able oil and deep 路 fry until golden and crispy

Figure 9. Flow chart of cassava strips production.

Cream sugar and margarine untiIlight and fluffy

Beat eggs unt il light and HuffY

Sift flo ur and baking powder

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

Add van illa essence and mind fruits (optional)

Grease queen elke tins and fill 213 full with mixture

Bake in a moderudy hot oven (u 175 'C or350 of for 25 minutes) uneil light bU[ evenly brown product

Figure 10. Flow chart of cassava queen cake production.

Sift flour and baking powder imo a dry bowl

Add sugar. salt, and grated nurmeg

Mix thoroughly

Mix the margarine into the flour

Add wate r to make a stiff d ough {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 min u,es)

Figure 11 . FkJw chart of cassava cookie production.

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 175째C or 350 of for 15 minur., or unril evenly brown

Figure 12. Flow chart 01 cassava gurundl (coconut biscuils) producllon.

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 째C until golden . Drain to remove excess oil

Figure 13. Flow char1 of cassava flour doughnut production.

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 resem bles breadcrumbs

\Vhisk eggs until light. add to the mixture:. and mix inro a stiff dough. un til it leaves Ihe sides of the bowl clean

Knead lighdy until smoo,h

Roll evenly on a Roured board and cut into bits

Fry in deep or shallow far (127 ' C) unril brown. Drain {o remQve execss oil

Figure 14. Flow chart of cas.ava chlnchln production.

Mixed graced cassava and graced coconut

Add salt to taste

Take a tables poon of the cassa~ocon ut mixture, Batten on the palm of the hand and put a teaspoon of meat fi ll ing in the middle

Cover with mixruce so mat the meat does not come out during frying and shape wdl

Deep fry in oil until golden

Figure 15. Flow chart of cassava croquettes production.

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

C ool at refrigeration tcmpera(urc

Pour mixrure inca a m ixer and blend for 1 min u(('

s.parate egg yolk and weigh oue 25 g. add inro starch mixtu re and mix for I minute

Gently pour oil inco mixm re wh il e m ixin g at a low speed (2 for 3 minute)

Cove r blend er, in crease 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 refrigerato r

Figure 16. Flow chart of cassava salad cream production.

Mix starch and wa ter 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 째C 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.

Hea r marga rine in a saucepan u ntil ir melrs completely (o r use 50 g vegetable oil)

Add w hiske d eSG :l nu conrin ue ro mix at high speed ull1 il un iform visco us dou gh is o ut.lin ed

"tid 100 ml o f wilte r Jild I . S g sale and allow the m ixtu re bo il while sr irring (Q fo rm an em ulsion

Pour the hor ~ lt1 u lsio n in to 10 0 g of cassava search :md stir at low sp t:ed

D ivi de the dough and sh ape inca ro und ball s of any desired size w ith greased palms

Bake at 200 째C fo r 20 m inutes

Figure 18. Flow chart of ca.saya starch bread buns production.

Commercial bread making I ITA gave some qu:mrit ics of cassava Hou r

selecred bake ries fo r com m ercial producrion

of cassava- wheat bread. They were taught to produce co mposite bread of I 00/0 cassav;! Hour and 90 0/0 whear; an d 20 % cassava and 80% whea t 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 in vited [0 interact wi th the MD/CEO o f Shall om Bakery Dr (M rs) Grace C. Ekpcnyong, the wife of the Deputy Governor of Akwa Ibo m State. The

meeting found ou[ that she has a cassava processing faCtory providi ng more employment for widows and yo uths in [he state. She requested for technical support from IITA especially so urcing for appropriate processing eq uipment. She promised [0 work effecti vely with [ITA. T he [cam also had rhe opportunity of interacting personally with [he Dep uty Governor. The meetin g was a success and the zonal manager on behalf of the C MD [cam pro mised to make use of her farm as a multiplication ceorer.

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.

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 C MD 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 bus iness using cassava.

Cassava bread was la[er brought into the training workshops for display and the participants 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-Allied Department. Email: alayunus@yahoo.com. Mobile: 08023100667). Lagos Headquarter addressed participants on the procedures to achieve contaminated-free high qualiry cassava grits using open air drying or so lar drying method. He advised to always dry on elevated platform with \UlU: InJIQI,\ItU t1lUJtLI JJ'f.vOCt_,l.

C ON CASSAVA UrIlII.lTlnN

CArl lHi IIf1MIi ;; A 1.1 ., (,

PartiCipants displaying baked cassava-wheat bread at Abia ADP, HO, Umuahia .

black painted metallic Aoor o r black painted concrete Aoo r. This will disallow contami nation and growth of mold and aid d ryness of the product. He remarked thar processors must ens ure safety and wholesomeness of the product by wearing hand gloves. hair cover, apro n. and follow good manufaccuring practices during processtng. Mr B.B. Kine ofNAFDAC, AbiaStare (Chief RegulatoryOflicer, Mobile: 08035082322) addressed (he participants on th e need to register their products with NAFDAC before pushing th eir 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 govern mem 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 Al aya of SON add reSSi ng so m e o f th e parti cipa nts at Umu ah ia.

Mr Kine of NAFDAC, Abia State interacting with participants during train ing at Umuahia.

Posttraining assessment At the end of the training exercise. participants responded

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 to

introduce the training

various categories of people. They hoped

start or include these products learnt for livelihood activities. T he majority of the par-

ti cipants requested for technical backstopping with monthly or quarterly visits to their establishmenl. Comparing responses across zones (venues for the training), about 12% of the participants noted some shortcomings during the training. such as poor feeding. late-

ness, and accommodation (especially in Zone 1). More than 70% said they would train others within 1-3 months. whi le most of the zones wished that IITA scientist visit th em

monthly, (except zone 1).

Participants relating their experience during training.

Cassava products prepa red by participants.

80 70 60 50 40

20 10

All

O Zone 1

Flour and starch

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

Zone 1 Bl Zone 2 •

lateness

Accommodation

Logistics

Zone 3 0 Zone 4

•

Zone 5

Figure 20. Responses of participants to provision of logistics during training.

90 80 70 60

50 40

â&#x20AC;˘

Zone 1

O D D _

Zone 2 Zone3 Zone4 Zone 5

30 20 10

1- 3 months

withIn 1 year

3-6 months

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

30 20 10

o II Monthly

.1 [!.B1 1r1 Quarterly

Twice a

Annual

8i-annual Not certain

year Figure 22. How often do you want the training officer to visit you?

Award of certificate and dosing For the so uth-soUt h trainings, Dr Akpan, the Direcror, Technical Services, AKADEP and UTA resource person, chaired the closing ceremony at Uyo. Mr A.H. Ikhelowa, the Program Manager, Edo Srare ADP and Dr Roland Egiamuishue of Dela Foods, Benin 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 th e local government level. Ahia State ADP was

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 app rec iated the contrib ution of IITA and the col-

laborating agencies for the benefits they derived from the training. A participant from Akure resolved to hencefonh produce bread at home instead of buying from outside while Mrs

Ketiku of Ondo State ADP remarked that there is hope in Nigeria with this training. She promised co [each many people who will go on

i nfO

cassava business. Me Kaka of Abia Scate

remarked, "Henceforth, my bakery will use cassava for bread and cake".

PartiC ipants w ere awarded certific ates of attendance.

Conclusion and recommendation Based on the respo nses from the participa nts, it was concluded that the training would have

muhiplying efFect and hence, the need to: • •

• • •

•

Effen ively monitor activities of the trainees t o ado pt new utili zation technologies. Contract process cassava Aour and use it to mobilize (he five major bakers u~cd during the tra ini ng o n continuous co mmercial production of cassava bread . E.xtend the t raining to local gove-rnmenr levels for maximum impacl. Res tri ct the traini ng to practicin g processo rs. ba kers, and caterers. M ou nt a regular comm ercial traini ng of mo re 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 prod uctS at coctage and small-scale leYels. Strengthen grass roots formation of Cassava Growe rs Association of Nigeria. Cassava Processin g Association of Ni geria. and Cassava Equipment Fabrication Associuion of N igeria (0 enhance easy adoption of trained technologies.

•

Plan for a cassava trade fa ir by March 2005 for cassoYa processors, bakers, and caterers.

Impact of the training Sequel to our p r~ious trai nings. cou pled wich the information and interest generated.

other people demanded for a training activity. They include NDDC agricultural staff; the Project Coordinating U nit (PCU); Southeastern Zone, Cass,y, Growers Association of Nigeria; University of Agriculture, Abeokuta; Cassava Growers Associacion; [seyin Local Government, Iseyin; senior staff of agricultural dtydopment programs; Raw Materials Research and Development Council (RMRDC); Enugu Liaison Office; rhe Redemption Ministries; and the Assemblies of God Ministries, Rivers Stare. T he Redemption Minimies was the first to request. The training was organized between 16 and 18 August 2004 at IITA Onne. as reported in rhe main report. The Assemblies of God MinL!rries was fixed for 8-12 November 2004 at IITA anne. O ne of (he immediate impacts was a poem written by one of the participancs below:

Cassava cassava cassava By MTJ O. Uzoij' if'linwa (cat",r), Road L No ]3, World Bank Housing Estat<, UmlUlhia 14 August 2004 I never knew that you are so good and sweer like rhis. I would have started early, bur it is neYer late. WheneYer a man wakes up, his morning begins. So my fellow Nigerians wake up and pick the precious gold God has stored for yo u.

T he chapter of hunger and poverty will soon come to an end Provided we adhere to the adv ice in proverbs 6: 10-1 I and 20 : 13. T hese products from cassava have come co relieve the Ni gerian eco nomy.

By earnin g more fo re ig n exch::t.nge for us thro ugh agri cultural seC(Q r ,han heing de pendent ma inly on t he o il sector. Nigerians beware o f ad uircrarcd cassava Rou r. 8m onl}' t hose processed und er 24 h o urs. Please fa rmers. do no c hoard cassava stems, roO(S, or flo ur in the furure o r skyrocket the price. Fa rm ers, go [0 ADP offia or any agricu lrural resea rch insti tute nea r you and purchase {he new improved cassava stems to avoid the cassava m osaic disease. My fel low participants do not keep thi s kn owled ge of new cassava recipes to yo urselves .

Teach olhers an d God will bless you. We thank .he DireCtor General of IlTA, Ibadan, Ihe PM, ADP. and olhers who m ade it possible for us to benefit from this w o rkshop. May you richly be ble55ed in Jesus' name. Amen.

IITA news and The Bulletin The rrainings were adeq ua tely 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). 5tate ~

Media

IUdio

Akwa Jbom

Enugu

Abia

Mond.ty 12 July

12-17July 2004,

5- 10 Augusr 2004:

Imo State Radio:

2004:

Morning

M orni ng and

M onday- Wednesday

FM radio at 3.00pm,

and evening

evening news

9.00am' Ibo

and 6.00pm.

announcemem:

900am: Engl ish

Tuesday 13 July: G.OOam. 12 noon,

6.30pm nc:ws

an d 3.00 pm

7.00pm news

NTA statio n

7.00pm and IO.OOpm.

!\'TA netWork

7.00-7.30pm news (English),8.00pm

news: 9.00pm

(Igbo language)

Th~

PiDnur

morn ~

iog 15 July 2004路, weal nc w~ : 7.00 pm

reponed it at

Edo

16 July 2004 Th~

Punch and

Objuv~r

Enugu 5r:u t: T V

Formal openi ng news:

10 August 2004

7. 00pm

Appendix one IITA-CMD Project Capacity building on cassava utilization for bakery and confectionary products Registration of parcicipants

No.

Names (surname first)

Address (street, postal. tel., email)

Highest educational

level

2 3

4 5 6 7 8 9 10

Post heidi Com pany

Gender No. offamily No. of worker

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 of cassava processing and products

Years ot Experience

in cassava processing! products

Knowledge 01 cassava flour and starch

for various bakery and confectionary products for enterprise

l'revLous Iraining on cassava processing

and utilization

NO. 01 Workforce in your company

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?------------------------------------ -----

Why?-----------------------------------------------------------------------------------------

What aspect of the traini ng did you no t likc>-----------------------------------------------

Why? ------------------------------------------------------------------------------------ -------

Do you think that the time allomd for [he trai ning is sufficient '

Too short--------------- Too lo ng--------------------- Adequate-----------------------------6.

What is yo u.! suggestion ------------------------------------------------------- --_.---

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

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

When will yo u be able to train others?

1-3 mon ths--------------;3-<> months----------------; withi n 1 year--------------------------10. Based o n this traini ng. are you interested in going in to business of cassava bakery and confect ionary products? Yes-------- N o-------II .

Do you require o ur technical support for 10 above? --------------------------------------

12.

Do you fo resee any constr.;nt?------------------------------------------------------------

13. Wo uld you li ke the uaining officer to visit you'-----------------------------------------14 .

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

Appendix four Materials used for cas.sava utilization training

Oven

Mixer Baking trays and pans

4/4

Kneading board

Rollers

Cassava Rour

100 kg

Cassava starch

25 kg

Yeast

5 packet

Far

50 kg bucket

Suga r

28 congas

Salr

4 congo

Flavors

12 bottles (van illa, liquid)

Baking powder

4 big tin

Cowpea

8 congo

Onion

Meat

5 kg (minced)

Fish

5kg

Mustard

2 bonles

Eggs

5 crates

Vinegar

I bonle

Mil k

2 packer

Vegetable oil

120lirers

Spoons/knives

Local

QY(:n

Coal por Charcoal 'Congo (local measure)

Participants: Bakers, Caterers, Processors Venue: Conference Center, Etina LGA. Akwa lbom State I>.I(~: 12-14 July 2004 To tal Number. 28 N:lInes {surname 6",)

Address (strttt, posnl, (d .• c:mail)

H ighest cduational level

Agub<, S.m

Ag. Integrated Processing. Abakpa-~oia , Cross RiYcr

B. Eng. (Pro-

D irector/ Pro-

M~.

duction)

c.,,,,,

Wo.kiotu: 10

28(30 Spring Road. Essien

MSc (Eng.'

MD/Pl"QCCSX)c

Mb",g. F. ilpo

Po~t

held

M~.

Workforce: 15

Town. Dl1bar. 087·238766 lyam, Mary A.

GcnderlWork· fOlcc

Emn. Dept. CRlfrECH ,

MSc (Food .. nd Nutrition

Abmpka. Cross Riven

Science)

146 Ok! OdukpanilHome

leclurer!

female

BOiker

Workforce: 5

Ferrule W orkfo rce: 6

GSM,08037239405 Eouil : mariam@rahoo.com Andcshi. Andro A.

Elcng. Paulina

No. 1 1 Bishiri Road. Obudu

NCE {Home:

Teachingl

Clo Me GA Andcshi (PRS Dcpd . M inistry of Lands and

EconJ) / ~iaster

B.m

in Public

Housing. Calabar

Admin

Suzie's Baking Services, 148 Old OJukpani Ro;ad . CaJabar. Tel: 08023788527 Em<lil :nell<&echeni@yahoo.

SSCE

B<&ktt/C;a{erer

Female Workforce: 5

Directress

com M~ .

Mililci B.kery 54 Oche Don:: Street. FIC, Ikom. Crl)S.!; River

O:-lDAccountancy

Secretuyl B.m

Workior--..e: L8

Araya. Alia: AJ.

CRADP.IBB W.y C.l.b." Td , 08037099336

PGD

Ha d, WL~

Femak

Ikpe. R.egina

High Qu~i'Y BU."" 102 Ndidcm l.Jsatig Iso Road. By Mariam Way, Calabar

GCE

M<&rugeressl Baker

FcmOik Workfo rce: 7

Umoiayang. Sunday Udo

Sunny Processing Company 80 Abiakpo Rood, Ikot Ekpme. Akwa loom Mer.lph Intercontinental Ltd. No. 100 lkano Road.l kol E1pcne Ah.'01 lbom State

HND Agric

M D/Processor

Mol. Workforce: 3

AccoununtJ

Male Workforce: 34

Ukpe. Idorenyia Martins

Akp"" jo>cph J.cob

Female Workforce: 5

BSe

GM/B.m

M.k Workforo:: }S

AKADEP. 122 Udo Uman<& SIIccr. Uyo

HND

Head WlA

Fcm:aJe

Commy IWI QlW;cy Sn<&cks, M!"'walblr 1tb5d, Uib

School Ccn.

Caterer

Fcma\t'

Mr aean Processing. 40 ERien Elcpcne Road. at'l, AkwaIbom

Adencye. Olawalc AQ.kh

ShaUom IbKt'ry, Urua Akpan Andt'm Marker. Uyo, 9 Ndiya Street orr Udo Umana SUt'ct, Uyo, Akw> lbem. Td,08023604184

I.e.

Udoh, Comfon

G utta

Processor

Udo Enobong Victor

Ukpong. Atim

l'rySix

(cbildbICt. iO

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~

first}

l'na, Chinwe F.

Ez.e. Joseph

Hi&hcS( edu-

Address {meet. postal, td .. email )

POSt

hdd

C3tionallevd

Chynu Divine Cake. 20 1 lbekwe Road . lit . Akwa lbom Ema il: bleucdchynas@yahoo.com

NCE

Catcn;:r

Genderl WoMorcc

Female Workforce: 15

Mol,

Thoma.<

OnC' with God Bakery, Bakery Strccl, 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

P'" Schl

GPhenmn Street. Housing Road, liro Td,08028348876 Akpan. Friday Jacob

lkot

Okoko. Edward B.

Bone Rise Bakery. 12B Eckm Akai

OND

Street. Uyo

(Bw Mgt)

OJ and Partnn No. 46 Obi Wlli Road. Rumigbo. Port H arcoun . Rivers State

8Ed

Ijene'Yo-ani , Boma D.

Fragon Enterprises. IOOkon na StrUt, Ek~ne.

Akwa Ibom Sute

P'" Schl

un.

Director!

Workforce: 8

Male

Baker

Workforce: 23

Baker

Male Worktorce: 7

Cat~r~r

F~mal~

Workforce: 5

Econs

Td,080354l 5055 Inko-rariah. Gloria

udy Joy Enterprises 26 Ugos SUttl. Pon H:ucoun, Rivers

SSCE

M;lf\ag~rI Ca[~rer

Female Workforce: 7

s"" Njok.u. Blessing

Casu.va Proc~5sjng Associ;nion, 58/60 Loca[ion Road, Oyigbo. R.iv~ ' Slau~ Tel: 08033092848. Email: bigbby2002@yahoo.com

lsiodu. Ajumok~ V.

Rivers Stat~ ADP. Opp. ObK>/ Akpor Hq r, Port Harcourt . Rivers Stat~ Tel: 08037551560

Olobo. Victor

Wilson bakeries. Opp. Naval Offia:rs Wives' Market. OfT H aroM Wilson Drive, BOlikiri . La ~ 16. Block 13. Ndoki HOUling Esta[~, Port Harco urt

OND

Proc~ssor

Fenule Workforce: 250

PGD

Deputy

(Env. T~ch)

Hod, '1<'1\

Fenule Workforu:

BSc (Food Sci and

Bak~rl

Mal~

Rt:ttarch Coord inator

Wo rkforc~ :

1000

T«h)

100

Td, 08023691369 NmdlidlC', G .J .

Processing Group. Rumuada Ogbakiri EmoLGA

B. Eng (Elec tl Eeet)

Processorl St:cretary

Female Workforce: 50

Faith , Salvation

Edagberi Community Factory. Ekgberi Joiknma. Rivers Sene

NCE

Baker

Female Workforce : 50

Ulolo.Ouke

Eda~ri Community Factory, Edcgbc:ri Joinkrama 4. A}lOada Wen LGA. Rivers State

TCII

Processor

Edagbc:ri Community Factory, Edc:gbc:ri Joinkrama 4, Ahoada Wen LGA. Rivers State

TCII

Ubilc:. Godhdp

FrnuI, Workforce: 60

Baker

Fenule Workforce: 70

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 n um~r: 39

Highest NJ,mes {surname: 11 m}

Kumokou. F..C.

Address (me!!t. POStal, cd .. ('mail)

Bayeba 51:11(' AOP

ed ucatio nal

I~'d PGO

Tel, 0803336894 9 As~m bl cs

Oki. Tim!

of God Church,

WASC

Post held

Ccncier

Hc:ld. W1A CUcrer

F<:m.1Ie

(m iningi

Ugelc. Ebunia

Ogbuku. Agnrs

Fern;! le Workforc(': 50

Azikorob Housing Esu,te. YcncgoOi. Td, 08036716020 Imiringi Town

WASC

CarCft'f

HNO

r roccssor

Female Workfare.:-: 7 Fcma l~

WorkForce: 10

Milt' 3. SagbamOl, Bayelsa StOlte

Agu . Gr2ce

WASC

Processo r

Fe m:lic

\t'olldor= 15 Ebim:dc . D .. uyc

Im iringi Town

WASC

Olit i. Din.amu

9 Harbour Road. Yen_goa

HND

Baker

Fema le W'orkforce: 20

l'rOC('.!路 !OfS

Fcm.lJc Workforce; 20

fi S,

Baker

Mode:

TC Ii

Ca(f: r~ r

Pry SIX

Ca {('r~r

Td,080333689' 9

Ovom Ycnagoa

Pos, Agbogidi

\x"o rkforcc: 12

To! , 08033 77 5617 Walson. Malnan

(')0 AD P 8ayd sa SU t~, Y~nagoa.

Td :080354539H3 M il~ 3. Sagbama Tuwn. Sagbama. Baydsa S.... te

Awe. Ther~$.3 Mlllllodu . Jud ith

M~A

mOADP Tel: 080136249 12

Hod.

FC'male \,(/orkfurce : 5 Fe-male Workforcc: 7 FemOllc

WIA

J udit h n~ M o mod u @yah oo.co m

AkJu;cmokhan, Ik.lyeu

No. 6 Esoj jawa Su eet. OfTUwaEgor LGA Tel, 080342;4342 052路60 1922 Ivbiaro No. 10. Schl i{o;l;d, Ow.1I'I EutLGA TeI, 080358789 12 Auchj-O k~nc Road, Auchi Euako W'est LGA. Edo Sr:l{C

BED

Baker

Sraooard Six

Processor

SO t,), ,

Braimah, Auna

Zuberu . Sud('tu

Standards

B;I;kct

Six B, .'\gric:

Pro~ r

Iriasc:. A.O .

Afuu

BED

Baker

Ow:m Easf LCA

lsidahomcn. Prince C .l .

Ubiaja 拢Un South LGA 22 拢Son Street. Imla EklGA

sse Educa-

Cat~rer

rion

GCE

Fenu.le Workforce: 10

SuPC![ Agric No.2 Owam East LGA, Edo State

F" ma l ~

\Vork(ora:': 6

O loikhila. Solo mon S.

l y~ rc , Pati~nc~

Femal.: Wo&,fo rce: 5

l'roccssor

Male Workforce: . 5 ~ma lc

Workforce; I 5 F<m.k Workforcr. 6 M ale Workfora::: 7

Participants: Bakers, Caterers, Processors (contd.) Date: 15-1 7 July 2004 TOIal

Vt'nut': Conference: unler, F.do ADP HC2dquart('fS. Edo Stout'

num~ ':

Highest Namt'5

(s urn~m t'

Mnd Enchoifoh. 0505(' Odi.l, Alex O kwuobi, lucy Onwudinjo. Gloria

OtUOf .

Address (suC'<'t . post2l,

tel.,

email)

EU.

education.. 1 le\'d

No. Elion SlIttl , Uwt'-Oboh Ekpoma, Tc:I: OBOs<)508952 Aifcuba Pnxasing Unit. O vil. Southwest LGA l u l u\~ Bakery, Ko. 3 Ez.emi SHeer. Asaba , Delta Slare. 056.

Dibeashi. Ro !~line

Te l Pry Six

Processor

SOOI Ccrt

Baker

Wo rkfo rce: 15 Ft'm.lic: Workfora: 2 1

31 Hospital Ro:.td. Ok~ • ."bavo,

MBA

Manager!

Happy Days u mfcctioll4::ry. 14 Enughc: St , O kunugba Layout. Ward . Tel: 08033957412

Sch Ccrt

M.anagerl

B.my

Female Workfora; 24

Rosy Bakery, 65 Ch3r1a: SrrC'C(,

NCE

Managcrl Baker

Female Workforce: 15

Schl C~rI

Managcrl baker

Workforce: 12

Managerl Processor

Workforce: 20

Manage.1 Plocessor

Male Workforce: 7

H~d .

F~male

Part bakery 63 Dd»evbo Road. The seY<:n processors. UgbOW21'llo Q uarlcrs. Uduophori. Patani Idj~-

8akt'f

Tacher

NCE BS,

O nowuVWC', Godwin

Stonkon Nig CampUlY. 4. nusa St, Of~ri , Ughd.li

NwagbhodO, Abi~il N .

Delta ADP. Ibwa. Td , 0803563 5470

HND

PMB 622. ADP, Akurc

M . Tod.

Arogundade, J.E

Malt' 'W'0t:.kfort:e: 10

Crade 11

Sapcl~

Edc-dia.\te. Police Benson

Managt'rJ

G c:ndc r

2808 12 Lulu's Bakery, No. 3 Ezemi Sneer. A.$;1ba , Delta. 0)6...280812

ilgbo,. Td , 08()3716435 5 Oruru . Pr:nicia

held

Bakt:r

Delta State: Ovw"pa~yc: . Helen

P OSt

p rocessor

Female

'X'orkfome: 4 Malt' 'VC'o rkforce: IS

F~rn a le Mal~

Wli\ AgWlA

F~male

Workforce: 7 Tade, W.R.

NRM (Rid)

PO Box 2300. Akurc

Procenor

F~mak

Workforce: 10 Keliku. I.A.

99, Oke·Alo Box 3473, Akure

BED

Cacerer

Ogundiran, M.D.

No. I I, Agunloyc SUee{, AllUre

BED

Cue'"

Fcmak Workforce: 8 F~mak

Workforce: 10 D,ada. EA .

reD

PO Bar 3808, Aku rc

Bak«

Mal~

Workforce: 15 Ad~gba ye .

VA.

PO Box 157, Ondo

BED

Drcn::r

F~male Wo rkforc~:

Akinschinwa. E.

PO Sor 157, Ondo

Pry Six

Processor

Adckunbi, T A.

PO Box 157 , 00<10

HND

Baker

F~ma le

Workfora:: 5 F~ma!e

Workforce: 15 Ekoolu, Abiodun R

No. 28 Okebola Yaha, Ondo

OJ adimrjl . A.

PO Box. 99,

Akur~

OND

Baker

M:ale Workforce: 20

Pry Six

Proc~MO r

Female Wo rkforce:: 10

Parti cipants: Bakers, Caterers , Processors Venue: Enugu St.ue ADP. Garden Avtnuc, Enugu State

Nam~ (su rnamt" first) Uzob.i.G.

Ezennwa, Prince VOl] AnyacjI Blulling U. OnYC:l.gom. Prince Godwin

Eche. Fr.a.nca OnyehJ.tl . M.C. H.M. Ofod ilc, Fran<:cs G.

A.kwanya. Amaka

Nwo k~ ,

Fd icia

Date: 9-11 August 2004 HighC$t Educationallcvcl

POs, held

Gender

Anambra Siale ADP Td: 0803677 1748

MS<

Head, WlA

nmde WOllcforce: 23

BJ.ker ~.

MS<

C hairmanl

M, k

Workforce: 40

Chairmanl

Female Workforce: 12

Addreu (Suet'f, poslal. Tel, Enuil)

UV:l1

Ekwulooo

43 Zik A\'e, mu mmyspot Amanbiu . AnamMOl

BED

Orient B:lkeries. K and C Cafr, 24 lllie Road Awka. Tel: 08036n1740 lfi le NTEJE Awa Nnelct Cooperative SoCtcty Igbaramm Farm Seltler, Ihialalilu Fran g~e Int. Bus. Unler, t 12. Awka Road. Tel : 08056333759 Nlcwo lI.urke-l, Awkuw Ezinne WOfTKn Group. Awkuzu

NCE

Manu Ngoti Restaurant, Umuobi Awkuzu

Otairman/

Male

~ro rkforce:

FSLC

Chairman!

GCE

MD MD

ONDBw

Male Workforce: 13 M.ale Workforce: 9 Male Workfou:(': 2

WAEC

Chai rlady

Female WoMorce: 12

P'l' S<hl

Fenulc Workfon:e: S

Mde

un.

Anigbogu. T.e.

Onhon P.liacc HOlds, Uwulobi.1

HND

Manager

Gmu,O.M.

Ebonyi SD:ft' ADP. r~1B 040, Abab!iki. Tel : 08035493 182 Abakalilci , Ebonyi Siale Td:08036774169

MS<

HC:l.d. WIA

Uguru. Solomon

Tora! number. 32

Workforce:: 40

Fim Icaving urt

Directorl Procesmr

Enang, Gideon

Ab:lkaliki Br:lnch lui Iboko. Ebonyi S'ate

FSLC

OPCralorl Processor

NnajI, Juliet

Ebon ~>i

B..'\,ric

DWIA

Ogbu. c.c.

Ebonyi Stale" ADP

BS,

SMSWIA

Obdimcj i, Kehinde

VC'CcccFoods, Ebonyi State-

HND

Workerl NYSCI Catrrer/Baker

ADP. PMB 040

Fcm>k W'orkforce: I)

M, k Workforce: 13 Male Workforce: 20 FemaleWorkforce: 13 Fc=maiC' Workforce: 9 Femal e Workfo rce: 8

Participants: Bakers. Caterers. Processors Ven~:

Enugu State ADP. Garden Avenue, Enugu Stan:

Date: 9-1 1 Aut;ust 2004

Tota! umber: 32

High~t

l'\ames (surname

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

Educa-

first)

Emai!)

lionaJ INd

Obioea.

Chitis Pastetire!l. Zumukwa

OnuonJ .

Su.• Off Fed. Go" . CoIL Road . Enugu Stale Tel.:

!'rut hold

Gendu

PbD Food T"h

Tech nical Consultant! Baker

Mal,

HND

Proa:ssOl

Male

\lC'orkfolce: 20

080331839540104 2:4~OOO4

E:u:h,

Uristop~r

Adan; Uw-Wani. Enugu Stare

Agric

Workforce: 10

Ogbonna, Eunice

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

OND

Supervisor! Cacerc:r

M.I,

Ugwu. Uchenna

Adani Uzo-Uwani . Enugu

TC II

Supervisor!

Mal,

B;du;,

Workforce: 5

mma, lilian N.

73 MOlkurdi Road. Obollo-

SSCE

Cacerer

Female

ProcleS501

Mal,

Prcassor

Male

f<m.k

Afor, Enugu State

Workforce: 3

Workforce: 5

Nwatu. Lavelle

15 1 Enu Amagunzi. Nlunu

Chukwu. Godwin

Community School. Emudonnwe, Enugu Siale

Standard

Ogbu. Juliet

Amenu &kmu. Nwkh LGA. Enugu State

SchICcn.

Ibk"

Akonam, Nkem

Pry Six

Cacercr

Workfora: 2 Workforce: 4

Six

Workforce: 3

female Workforce:

Obiari. Arithona

Enugu Sr.ate ADP

MSe

HWIA

f<m.k

Ug'NU. Mathias

No 29 Edinbugh Road , Ogili New layout, Enugu

GCEA

Furner

Mal,

Levd

IProc<UO<

Workforce: 10

OnyeblXk, Otinyere

No.2 Lord', SUCCI, Independence Layout, Enugu 246 Atbani IID,d,

NCE

B;du;,

f<nW,

BSe

Baker

M.k

NCE

Bakel

Mal<

MSe

Liaoon

f<maI,

Officer

Workforce: 9

Sc.ienti6c Officer

female

Workforce: 2

Em<ka. Egbo Poly

Workforce: 5

Awknanaw, Enu~ .xate Nnamani, Godwin

Thinkcn Corner Emene.

Workforce:

Enugu Sute Chima. Fausta Ogbudi

Workforu:

Raw Materials Racu-ch and DevdopmcflIal Coucil. Enugu

Td, 042·457680; 0803327?41 ~ Ud e:, Henrietta Nkem

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

5 5

Participants: Bakers, Caterers, Processors Venue: AlMa Sute ADP, Umuahi.1 Abia St21t:

Date: (2 Augun 2004 Total N umber: 22 H i ghc~ 1 c:d ucational lcvel

POSt

ss,

DHWlA

TCl

209 Old £Xpros: Road. Uran., Aba

55}

\1D

Mgbrakum.a Apumiri

BED

Pry Six

Fcmah: Workforce: 4 Female

54 Mission Hill, Umuahia

Fellow Arch.

Chairman

Male:

(K" ka)

Buch

Address {scrc=ct, postal. tel.. Nama (sum~ first)

email)

lpo<gbu, Muy E.

Abia Sute ADP. Umuahia. AhiJ State

N nachukwu. A.

3 U konu/ 12 O m wna Road,

held

Ahia TcchnoJogy Incuootion

Gc:ndcr

Fem.tlc: Workforce:: 37 Female W orkfa re(': .3

Center. Abia Slue

Nwaat. Patience: Nyacicna, UIorna

U b.lb}:ilI, Abi.

Oriaku. Onwuka

S~te

peN Ibi n:m kwu Igbcrc Ikndd LGA

E1<kdo, Jok

Fern.l!!' Workforce:: (\

W orkfo rce: 6

Workforce: 30

Td ,OB035 137243 NjoIw. "- Ngmi

N o 10 Eghu for Umung:ni,

OND

TIC

Abi.a Slate

Eh. I>d>o..h

No 5 Amilkc Road , £Iu

Eju"o/iu, Db

Olufi a. Abia 5me IsukwualO Ihiehaha, Abia Sure

TIC

Fcm.k Workforce: 2

Rd L No. 13. World Bank Howing Escne. Um uahia, Abi1 St1t ~

PGD

Nw,p..., 0."-

90 u.n nan LAB 74 Hospi-

DirtC10 r

t11 Road , Aba. Abia Snue Imo 5la(e ADP. Box 1977.

Fc:ma.lc Wmkforcc:: 2

lhoij<. lfeyinwa

Emedxt>. E.O.

Fernak W o rkforce: 2

Ftmale Workforce: 6

M.k Wo rkfo rce: 15

MPA

HWIA

Owttri, l mo Slate

Fe m1 1~

W orkfora: 38

Umb. Ngmi

Onum-Auegbd u. Erneku ku, Owerri, lmo Siale

BEd

Female Wo rkforce: 5

Uduma. f.did,

8 MNno Sm:et, Owerri, lmo State

BED

Female Wo rkfo ra : 5

Nworo.L<rici>

N di1niche Aronditoq u Id e1to Non n leA. Imo Siaic

Sid Six

Female W orkfo rcc : G

<lbi.kn<. V "8)'

18 Njiri bako Imo State

WASC

Female WoM o ru : 6

u..,.kwu. Chib

Obibi-Ihiagwa, Oweni Wesl, tmo State

W.ASC

Fcm ...lc W oM orcc: 4

Umdo. Scdla

Am~bu Village (Orlu) Box: 12 Nkwcn~

WASC

Female Workforce: 7

OIu>okwo. EhmcD<

Ndiuch e Arondizoqu Ide:alar North LG A. t mo Slate:

FSl C

Male W orkfora: 8

~. A.E.

N di uchc Asond iloqu Idato Nonn Le A. Imo State

WASC

M ale W o tkfo rcc: 3

0;ww.5<dIa

AwoKlcmili OBU. O RU LGA. Imo Stare

WA5C

Femak Workforce: I

J.iocb>. 5<db C

College o f Agricu ltu re. lshiagu. Ebonyi Statc

SS,

Siaff

Suttt. Owwi,

Fc m Ol I~

Wo rkforce: 5

Participan1s: Bakers, Caterers, Processors Venue: UTA O nne

Date: 16 August 2004 Total number: 54

Names tiUfname h rst)

AkinolA,OIUStg\l h Ben ny

Highw educalional

Address (street, postal. [d .• c.nWl) N o. l S Amadi Close. Rumuonasi. Port H:u courT. Tel:

\""'\ ACIA. CI ML

?O$\ 'nc\d

Gc.nd.~

Mal.

08023379381 Ogbonwa, Emmanud

Uchc. Ikny Juachi

Iknibor, M2cson Amadi.A.

29 Emckuku Sucrt. Port

H arcourt Te" 080354 18363 Opposite 26 AgwasirTWQ ekea Stm::t, Rumuigbo 32A O wo Street, Mile 3 Diobu Porr Harcoun 63 OmoilOrosi Road, Rurnuo-

HND ACC

M..J.

BEQ

FenWe

BSCACA. MNI M BED

Workfora:: 8

bmi

M..J. Deputy

Fen""

Wof'kfora:: 6

Female WoMonx:5 M..J. W'orld"oa:c: Male Wo<Id'o=7 Male Wotkf'oru: 5

Tel ,08036722234 UIug•. GOO",jIl, G .O.

26 D im Si rcet. Mile 3 Diobu,

HND

Adm in Manager

UltJri. Friday

P/H 25A H:aroud Wilson P/H

BSe

Manager

Goof,,),. A.E.

34 Obaziolu Su eet, Mile 3

HND

Proprietor

Diobu. P/H Ogboms.

7C Ogbia (Mbonu) SU«'t,

BSe

Godspo~r

P/H 26 Harbour Roul. P/H

Accounting

Dappa-wilcox. Fubar:a

PhD

MD/CEO

Male W~14

Atende, I. Ebietuoma, A.

4 Chu",hhiJI. P/ H 2 AcetOl $1Ie:"e(, Town P/H Td,0803723739 I

WASC WJ\5C

Chri5tiana, S.J. O laowxkan , S.D.

IgOO Railway Quaners, P/H 26 DIM $lIW Mile 3, Diobu P/ H 1, O rian.....o SUU(. P/H Td, 08033407050

WJ\5C

Balogun, S.j.

H ND

Male MD

Dir('ctor

Mal, WoddOro:: 10 Mal. M..J. M..J. W~rct lO

~f_b2 1@y2 hoo.com

BSe Eng;. ncering BSe NCE

Mal.

Onunwor, Nyema O Juiuiyrja. e.O.T.

5 Fleming Ave Rumuomm . P/H Same:u 15 17 Unity Ave, Rumuokita , PfH

Caterer

M..J. Female:"

Oholiemu . E.F.

98 Nzimirost ArnOldi . P/H

WAEC

Self

WortdOro:: 5 Femole

No. 1, Wa,,"'Una Strttt, Rumuigha. P/H

BSe Industrial Ph}'Sics WJ\5C BA

employed Self employed

Fe""" Woo\knu, 4

CEO Cateren

Female Fcmol,

O numwor, H RH

Ln-i-Okoli,

I.e.

OJumezr Marasa KESS

Eke:, K.N . Ochuko. Oboh horo, Paul

9B Bauchi Str('Ct, P/H C bssic Cakes. 4, Ru muocba S[rttt. NliIIC!'ry. P/ H Email: kesskey@y:ahoo.com Kc:n Tc:ch Eject, do Rc:dm1plion Chu rch Min istries , P/H 47 O nwut(hdtwOl Av(', P/H 9 Egbe StrC!'tt. Aleto, FJc:mc:, P/H

Wooih=5 SSCE

Male WorklOra: "

MBBS WJ\5C

Female M.&e

Workforce: 7

Participants: Bakers, Caterers, Processors cont' d . Highest

c:ducal tonal 1"",1

Address {meet, posral, u:l. , Names (surname fi rst)

Wotdu, RD .

email)

Kc:cs Sure Fouoo:nKm

MEd

Pon hdd

Gender

Proprietress

Femak Workforcc:: 8

).1o ntcuori. Aleto-Exp,

E1c:mc=, P/H

Abbi. JoA.

~demptio n

Minimi(1

BEd

CEO

B5<

Mol<

Ea.ul!'rn By-pus. P/H

Adcob .A.O.

No 198 ArnOldi CIOK Off

Bendc: Rumu. PfH Thompson. 1.

N o. 6 Oron1('ruc:ri mgbu

SSCE

Tc" 08033399269 20 Umuemc:m Srrttt.

Male: Workforce: 4

Strw-, Aha Road, P/ H Osigbo, U.D.

M21e Workforce:: 5

Mal,

SSCE

D/linc:, P/ H

Joseph. S.P. Oz.Jmul1u, A.E.O. Rhod;J.,A.O.

0lisa, c.!.

9 Igbom Sum, DIUnc, PfH No_43 OjolO Stren. Mile: 2 PfH

Nc;. 12 Ahm Sm:er, M ik I, PfH

8 lock 98, I路Housing Eslate, P/H

Petcrs, Martha

Edeogu. Kale

No. 19B Amadi Close. PfH Kay~d Int Ltd. % NAFCON Estate.

Bob-manud, B.

Ibifaa. Amachree

OND

Mal,

85,

Workforce:: 11 Female:

OND

Sc:crclary

SSCE

Vice Pres.

SSCE

ASN MD

com No. 12 Rumukurusbi.

HND

MBBA

Bilrrister

Ayorindt. Toyin

No. 9 8 Nzimiro Street. ArnOldi Flats. P/H Rt-demption Ministries. RedrnJprion Ministries~

P/H

Solicitor

Fem, k

GCE

Workforce 7

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Master

~malt

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Sn r C linica1 Ps)"Chologin Manager

n:mak

NECO

Ameh, Naomi

24 Flat lOA, Woji Esr.oltc,

OND

Andem, Nkoyo

P/H NPA Personnel Depl , PIH

WASC/GCE

Bedford, Jaf)('

I S Birahi SUetC, N~

BSC

Okeoma. A.H.

GRH, PfH PO BOI 11930, P/H PMB 5182 PIH

OND OND

Amuchie Caroline

WAEC

Namunm, A.

Ahiamalhara. Water Fro nt. AmiKii.P/H No. 1. Su n ny Dike SUC'et , Elebh.a, PJH No.5 Obrki Borakiri

M.l.nuei, M .e.

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BENG

Goodluck. Kanico Alolagm. Bukola

Femal~

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P/H Ebidtnyt, Peniel B.

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Sori, P/H Boma , Esibenne, S .

Fc:nulc Workforce: 8

OflllC

G Pom. Joh nshon Street. PfH Email, bbobesq@yahoo.

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Female Female

Dcpu'Y

Female

Office r Female

Ass. Sec.

Female

Clerica1 Assimmt

Female Female Workforce: I Female Workforce: 12 Female Female Workfo rce: 4

Participants: Baker$, Caterer$, Processor$ cont'd. Highesl N-:l.mcs (surnOlrll( firsl)

Patrick. Rose

Okoro. lm'inah C.

Address (street, postal. [d.,

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level

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118 lricbc SUCCI. D 路Linc,

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PIH . Td , 08033381160

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Thompson, Richard

31 Huold W ilson Drive.

SSCE

Pn=cious, A.Z.

PO IX" 1~38. P/H. Td, 08036718946 14 Amadi FJJ.t Rumuok-

WAEC

.....urusi

Male Workforce: 3 Male

Posttraining respons es of participants Criter;.}

Whvdo you'!iJ:.c

tnc

Pmicipann (Akwa loom , Rivers, and Cross Ri ve r SnIts) n · 28 02-14 Jul), 200'j)

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scl ccu~d a5pt'Clor

dlC'l raining.?

practical.orien tcd instead of theory o

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W1m i$ suggestion: YOll I

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0000. Ba)'<'lsa. and Dt:lnt) n . 37 (J S-17 July 2004)

• P(:lCI ic.a1 Knowlodg' • Mucmum UliJiurion

.. ITacrical Upt'C1 • Processi ng • Lower production

Panicipancs (Abia and Imo Sla u~s) n .. 22

Partici pUHS (Redemptio n Mini5triu)

02-14 Augu St

n .. 54 (16- 18

n ", 32 (9-11 August 20(1)

2(04)

August 20(4)

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• Upd~tcd

.. Encouraging

knowl.dg< • '.mprovc m corTl(

• New innm",· nons

• QaUenging · IntefCSTing • Empowering

• Economical

• nmily w;cful • NOiliona! o:onomy

• Practinl "P'"

[ 0 $1

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• Neal. mort

I mmn Hilitely: 100%

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g~tCf'ifllpac l

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Yes: 100%

Yes: 100% No;

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Yes: 100%

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y~ :

95% No: 5%

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Yes: 100% No:

Yes: 100%

y~:

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f.Jr.pcw::d

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Fm2ncc, equipment. ma.kel

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100%

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 adhere Strierly to the procedures 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

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 chambÂŤ 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 lITA 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

increas( cassava production especially by planting h igh-yielding varieties d""eloped by

IITA and o rher national agricu lru ral (('search institutes. Mr Onomuywc. who obtained a

BSc degree in Education Biology graduated from the Uni vers 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 ainin g he recei ved from UTA scien tists , he would now venture in to the production of new products. adding that the trai ning was an eye opener [0 launch him into new aras of cassava U[ilization . He advised that [he Federal and State G overnmen ts to bring processors

on board on the producrion of modi fied starches for the Nigerian cassava industry and embark on an aggressive tra ining program . This would lead to cassava industrial revolution in th e co umfy.

Mrs Ketiku. a caterer from Akure, Ondo State said there was hope for Nigeria to bocomc a major producer of cassava products for consum ption and export if only the government could embark o n fu rth er rraining of mo re partici pants in the area of cassava processing.

baking. and commerciali zation. She said with the knowledge she had gai ned togctherwirh her colleagues. rhere was a 101 o( hope (o r Nigeria to expand the industrial base through the new products developed fro m cassava. Commen ting o n th e quali ty of the practical training on the processing and produaion

o( several cassava products. another participant. Mrs Aduan Aghe nta fro m the Univrnity of Benin. described IlTA as a source of inspirarion to rhe Nigerian small- and medium-='e enuepreneu rs.

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 trai ning on soybean utilization at IlTA. Mrs Aghenra stressed that for th e Presidential Initiative on Cassava to succeed , the govern ment must encourage Nigerians to ta ke pride in whar they have by embtacing rhe usc of cassava Ro ur. According to her. women ho ld the ace to the success of cassava processing in rural areas. Hence, more women should be tra ined on cassava processi ng fo r indu srrial use and ass isted to form themselves i nfO cooperatives to expand their holdings . M rs Aghenra c<t lled for (he establishm ent of'Ski ll acquisicion centers in various senatorial districts o r local government areas for ru ral women and for the yo uths 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 th e strrets and provide

them wi th livelihoods bec.use the demand for c,",sava for industrial processing will be on the inc rease 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 â&#x20AC;˘ .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 manyopportuni ties hitherto un known to them in the cassava indu stry.

She said when she was invited. for (he workshop; she was pessim istic. thinkin g that it was going to be one of those "talk shops" wi thout con crete achievement. But th e practi ca l nature of the training where panic ipams were made to produce (he products by themselves has brought an inn ovation into the lives of pan icipants. 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 enco urage farmers all over the co untry to go into massive production of cassava in order [Q mainta in 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 majo r 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 prod ucts 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 th e rural areas eat cassava meal

.tleast once weekly. The per capita consumption of cassava of 88 kg/perso n/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 U niversity of Ibadan. and the Internatio nal

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. south-

east, 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.

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 Nigeria (SON) and the National Agency for Food and Drug Administration and Control (NAFDAC) are collaborating wi th IlTA. and other stakeholders to ens u re necessary standards and regulatory practi ces for the d evelopment of the cassava ind ustry 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 Umuah ia, Abia State. Dr La teef Sanni , IITA's postharvest specialist/food techno logist sa id that a commi ttee of relevant regu l;nor), agencies have been working on a pub lica 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 entrepre neurs 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 ingred ient in the bakery industry. H e said the imrod uction of unhygienic products w ould nor only destroy .heir business, but would give N igeria a bad image b ecause soo ner or later, some of ,he products would be exported to neighboring countries of W est Africa, and b eyond. Also addressing the participants, Mr Benson B. !Gne, NAFDAC C hi ef RegulatO ry Officer for Abia State advised the participants to register th eir products w ith NAFDAC before pus hing them in to the market. He urged them to observe the rules in real ind ustrial practice. adding tha t they must put o n hand gloves, use headgears to ptevent hair from falling into the products, and cover their mouth and nose d uring fo od processing. Furthermore, they were advised against keeping lo ng fingernails, wearing necklace, wedding ring, and earrings, while an apron mUst be worn during processing. Me Kine urged processors to ensure safety and wholeso m eness o f the product by following good m anufucnlting practices. In his own co ntrib mi o n, D r Yinus> A1aya , Head of Agroindustrial Department, SON, Lagos. spoke on p rocedures to achieve comaminated-free. quality cassava grits us ing o pen ~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 o f 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

long distances.

Dr La teef Sa nni Postha rvest Specialist/Food Technologist !ITA, Ibadan Isa nni@cgiar.otg

Taye Babal eye Head, Public Affairs !lTA, lbad an t .babaleye@cgiar.org

Making cassava revolution Nigeria's reputation symbol: the NIPR approach Tare Babaleye, Head, Public Affairs, IITA, lbadan

Introduction T h ere 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 th e sou theas t, crossi ng to rhe s o uthw~t. goin g up to the m iddle belt and northcemral. bOth State and local Govun menrs are enco uraging farme rs (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 deman d for cassava stl..' ll h t(.r planrin g is mind-boggling. All wi thin th e last few months

April-August. man y Nigerian b rgc-sc::J le Elrmc:rs have appro ached the Intern atio nal rnsti[Ute of Tropical Agriculture: (11'1:-\), ask ing tor improved cassava planting materials. Four of th em have indivi dud,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 eac h. Trailer loads of impron·J G IS.".l\'.1 q (.' ms have been dispatched to Akwa Ibom St3te, on [he req uest of rh l: Sr;lIc CU\'l' rn m(.'1Il fur Jistribution (Q rh e farmers. T here are a lot more m edium-scalc farmc r~ , \\·110 .In.: fr.lI1t iC: ,llI y dea ring lan d to carch up with [he new national cassava production d ri n- wllll.. h . . 1e-IllS from til e challenge given by President OJusegun Obasanajo that Nigc:r ia n L;IS~.l\·;1 Lmnl'rs sho uld b ract: up and produce for export market. To show his seriousness. thl' PrL·. . idt·llI il1J uf,:ll ratC'd a nario nal cassava production co mmittee wh ich he pe rsonally supervist's ;lnd g i\'t.'s all encouragemclll to sensitize Nigerian fa rmers to produce: for local inousuie:s for pf\.K~ssi ng inro expurt commodities to earn

foreign exchange.

NIPR intervention Perhap' thi, wa, why th e Nigerian Institute of Public Rela<ions (NIPR) di,cus,ed how to make cassava revolution a reputat ion symbol for Nigeria. at its natio nal conference and

annu al general meeti n g (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 o ut side of (he lu untry, a few im po rtant points m ust be given priori ry.

NIPR decisions and recommendations Far re<lching dec isio ns were taken in line w ith the Presid ential Initiatiye on Cassava Production and Export. which seeks to diversify the use of Nigerian cassava through industrial pro cess ing an d 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 wo rld leading producer of a ssava. concerted efforts must be made by

the governmenr as well as the privare secror to exploit the pOtentials of the crop as an indusrrial co mmod iry 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 ÂŤmoved from bei ng regarded as "poor man's" crop. This can be done by processing cassava into many o ther food products for local and international

markets other tha n 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) Governme nt should ban me importation of all industrial products that cassava can be used fo r thereby encouraging me local production of such indusrrial prooucrs from cassava . They include ethano l, all forms of industrial starches, pharmaceutical products. maggie cubes. and aUsimilar 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 aware-

ness on me usefulness of cassava as a mulripurpose crop. (5) It called for rhe setting up of small-scale industries in the rural areas for rhe processing of CaSS;l'ia and directly supplying the products [Q larger indusrries for further uliliza tion , commercialization. and export. (6)

T heNIPR members believed rh at wirh the proper implementarion of rhe policy on cassava production , industrial utilization , and co mmercialization, more jobs would be created for

schooll..vers and thus reduce unemployment.

Cassava as reputation symbol NIPR members at the Awka nat io nal conference and'AGM viewed with concern the issues of mass unemployment, inflatio n, 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 standa rd in which N igerian cassava \\'ill become a. brand name, particularly as an export

commodity, the natio nal 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 m e country's image. According to the NIPR Pres.ident, Scnibo Bobo So~ri Brown, the professional body was determined more tha n ever before, to playa leading ro le in the attai nment of th e Federal Government's aims and objectives on agricultural

development for Nigeria. He said KIPR would maintai n a direct li nk wim the government

by way of offering pieces of advi ce on how to make government's policy on agriculture a su ccess 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 th e bold "eps taken by the Federal G overnmenr to encourage th e 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 directi on. T he body believed that the Nigerian farmers would have a lot to gain fro m the foreign fa rmers who had modern te chnologies of m echanized farming and hel p to turn the dwindl ing fortunes in the agricultural seClor to asse tS. The foreign farmers will be able to enligh ten 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 Ni geria had rules and regulations govern ing 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 Develo 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 processes 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 identification 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 enlighte n the target audience of the steps co take to harness cassava potenciais for the n ation's developmenr. In addition . training farmers. processors. industrialists. and marketers should be embarked upon without further delay. It was emphasized th at policy implementation o n cassava production in Nigeria should take in to cognizance [he bridging of informacion a mong researchers and farmers; small~scaie food processors and large-scale industrialists, as welJ as

large-scale entrepreneurs, to laun ch the

igerian cassava industry into limelighr.

These decisions were in line with the approach of IITA:s research-for-development paradigm. Under R4 D, ,he Institute has embarked on training of farmers , bakers, caterers, and food processors in collaboration with Ihe ADPs in [he cassava-producing areas of the south-south and southeastern States. The beneficiarjes were selected from all the senatorial districts after a needs assessment had been conducted. Tbis was to ensure that only (hose in the business of food production and marketing were trained. Meanwhile arrangements arc on hand to spread the (raining to other states of the coumry.

Condusion The conference was held under NIPR Communi,y Service Platform headed by Professor Ike Nwosu of the University of Nigeria Nsuka (UNN), at a two-hour plenary session. Issues examined were on how to use agroindustries as window for Nigeria

gain a repu-

table advantage in developing economies. CSP was also charged with the responsibiliry of developing an action plan on the implementation of [he recommendations made. The five plenary groups discussed several topics on the roles of public relations in promoting

agroindustrial development in Nigeria: • Chalienges of funding and policy implementation. •

Cassava revolution: can it become Nigeria's repmacion symbol?

•

Marketing and brand management of made-in-Nigeria agroindumial products at both

•

local and internati onal 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: , .babaleye@cgiar.org

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 membe rs of the Redemption Ministries. Pon H arcourt 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 works hop organized for them by the International Institute of Tropical Agriculture (UTA) . Onne from 16 to 18 August 2004. Pastor Julius Abb i of the over 4000-member church located at Eastern By-Pass. Port Harcourt who led the 52 participants (0 the workshop said "It is unbelievable. fantasti c, and wonderful that cassava ca n be used for such tasty. and appetizing food products". Founded in 1998. the church with branches in seven states of the Federation and Ahuja focuses on so ul win ni ng for Christ through holistic ministry. It organizes conferences on power evangelism to help church leaders and workers to be more effective in the ir churches by encouraging gainful employment for members. Pasto r 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 issio n (CAC) . 10 provide gainful employment for its members, adding. "The training co uld 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 im proving th e 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. a nd 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 traini ng program. a medical practitioner. Dr (Mrs) Ochuko Oboh. commended !ITA for coming up with such wonderful cassava prod ucts at this time of Nigeria's development. She said with what she saw of the good qualities of the cassava products. unemployme nt should be drastically reduced in the country. Dr Oboh said there was no difference between wheat and cassava products in terms of taste, texture, fla vor, and appearance. She urged the government to encourage m ore people especially the urban-poor and unemployed youths 10 take advantage of the new cassava products to become self-employed. Earlier at the opening ceremony of the workshop. Mr James Agba. UTA Station Manager, Onne. urged th e participants co rake seriously wha[ [hey would learn, and use the

knowledge [0 th eir adva n tage because it might be the ir way to wealch. He desc ribed cassava as a crop of survival for Nigeria, adding that Nigerians should be prou d of what th ey have rarher than re lying on imporred rice and wheat Ao ur. The Integrated Cassava Project respo nds to an urgent and increasi ng need of resourcepoor farmers. p rocessors, and consu mers to increase and sustain cassava- based agricultural prod ucrion, food sysre ms, co mmercializatio n and trade. there by spurring rural and agroind usnial developme nt in Nigeria. The goal of the p rojec t is to co m ribure to the sustainable increase in food ava ilability, redu ce rural povert}' and unemp loyment, and enhance the agroind ustrial and socioeconomic growth o f N igeria. IrTA has been involved in capacity build ing of food processo rs, bakers, and caterers on cassava utilizarion in the southeast and south-south stares of the counrr}' since last mo nth . T he training workshops which were organi zed in collaboratio n wirh tho Agricultural D evelopment Programs (AD Ps), in the 12 scates brought rogcrhe r private sector participan ts selected from al l s~na[Qri aJ d isnicts of (he states. Taye Babaleye Head, Public Affairs [[TA, Ibadan r.babaleye@cgiar.org

Dr Lareef Sanni Pos<harvcst Specialist/Food Techno logist IITA High Rainfall Station, Onne Isanni@cgiar.org

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) .