|Title:||Nigeria, Value Chain Development Programme Phase II (VCDP II), November 2019|
Woman feeding wood into the mechanized Fryer.
Hussaini Jibriu manages 13 staff at the Lokogoma Cassava Processing Center where he supervises the various phases of cassava processing, as well as purchasing the raw product from local farmers, packaging and marketing high quality garri to markets as far away as Lagos and neighboring Niger. Animal feed is a significant by-product of cassava processing and adds additional income to the cooperative. Runoff from the dehumidification pressing is mixed with other organic waste to produce biogas, which is used to fuel the garri fryers. When the facility is a low-capacity, not enough runoff is produced to create biogas. Wood is used as an alternative fuel for the fryers. The IFAD/VCDP-supported project has supported the Lokogoma Cassava Processing Center to increase its income, boosting daily production from 100 kg to 1.8 tons. But, it has also helped the cooperative to greatly improve the quality of the processed cassava. Hussaini said, “What people have learned through the project they are able to apply to their personal lives. In the end, it is all about making money!”
The project has also introduced a new variety of cassava that contains higher amounts of beta-carotene – the substance that the body converts to vitamin A – and is at least six times more nutritious than the common white-fleshed cassava. About 100 million Nigerians include cassava in their daily diet. Vitamin-A boosts the body's immunity to infectious disease. The Vitamin-A variety is also more pest-resistant and higher yielding.
|Size:||20.44 MB; 6000 x 4000 pixels; 508 x 339 mm (print at 300 DPI); 1588 x 1058 mm (screen at 96 DPI);|
|Copyright:||©IFAD/ Bernard Kalu|