HOW TO MAKE WEALTH IN CASSAVA FARMING BUSINESS HOW TO MAKE WEALTH IN CASSAVA FARMING BUSINESS | Page 45
A COMPREHENSIVE & PRACTICAL GUIDE ON HOW TO START CASSAVA FARMING & PROCESSING BUSINESS
By: Micheal B. O.
It should be noted that four metric tons of wet chips will produce one MT of dried chips.
COST IMPLICATION
The cost of procurement and installation of machinery is about eight million five hundred and
fifty thousand naira (N8, 550, 000). Other facilities that will be needed at the plant are;
Generator, Stitching Machine, Industrial Scale, Pickup Van, Borehole or other sources of
water, Trolleys etc. This implies that about fifteen million naira will be required to
conveniently kick-start the project.
TOP 8 IMPORTANT NIGERIAN FOODS THAT ARE DERIVED
FROM CASSAVA
Cassava is a woody shrub (Manihot esculenta) that is grown in the tropical regions. It is also
called Yuca and is associated with Tapioca in South America. The starchy tuberous root of
this tropical tree is used as foods of different kinds in Nigeria. Cassava thrives well on mid dry
to clay and loamy soil. Being a perennial crop, it has also become a major staple food in other
tropical regions and as well as a good export earner for farmers in Nigeria, Indonesia,
Philippines, and Brazil.
To get the best of your production as a cassava farmer, you should plant the resistant variety
so as to get the maximum harvest and prevent damages from pests. Cassava is the source of
the following food staples in Nigeria:
1.
THE CASSAVA TUBER AS FOOD - A cassava tuber variety could be cooked and
enjoyed with varieties of stews also, it could be pounded and enjoyed like the usual pounded
yam. But not all variety of cassava can be eaten that way as many are known to be highly
toxic when eaten in such form.
2.
GARRI - This form of cassava food is processed by grinding and squeezing out the
starchy content. The residue is left for three day to ferment (Ijebu Garri) thereafter, it is fried
with into sand-like grains and the quality is determined by the dryness. That is, the drier the
better. Other types like the popular Bendel Garri is fried immediately after grinding and
squeezing out the water without leaving it to ferment.
3.
FUFU – Fufu is obtained by soaking the tuber into water for between four to five day to
get it softened, then manually remove the chaff. The Cassava preparation follows similar
process to garri but instead of frying, it is cooked and pounded into a pulp of various hardness
and eaten with Nigerian soups such as the popular Igbo's Egusi soup.
4.
AMALA - Cassava is processed into amala first by cutting it into pieces, soak it for two
or three days, drying and grinding it into flour, the flour is then prepared similar to fufu and
enjoyed with the popular Yoruba's Ewedu soup.
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45.
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