Cassava is grown in all the states of the Federation with the current production level being about 45 million tones per annum; a figure expected to double by 2020. Nigeria is the leading cassava producer in the world, producing a third more than Brazil and almost double the production capacity of Thailand and Indonesia. Although it is the world leader in cassava production, 90% of the annual production in Nigeria is targeted for the domestic food market.
The Cassava Production in Nigeria
Cassava is predominately known as one of the traditional food to the local farmers in Nigeria. Cassava is one of the most popular and widely consumed food crops in Africa. The roots are processed to starch, ethanol, flour and garri—a staple. Other uses include akpu, and lafun.
Cassava is planted in almost every part of Nigeria and It has the potential to industrialize Nigeria more than any other product if its potentials are properly harnessed, cassava will not only be a white gold but an alternative to oil as a non-oil foreign exchange earner and a key instrument for job creation and catalyst for development.
Cassava is a drought surviving crop which is easy to grow and very simple to harvest. This is another reason why local farmers in Nigeria prefer to grow cassava. All parts of cassava are valuable. Cassava leaves can be used to make soup or as feed for livestock, the stems can be used for planting more cassava, for mushroom production or as firewood, the root can be cooked and eaten fresh or processed into flour. Cassava can also meet industrial needs such as the production of bio-fuel and starch for use in paper- and drug-making industries.
The potential for Nigeria’s starch market is huge, as Nigeria is the largest cassava growing country in the world, with an estimated annual output of 45m tons, which continues to grow annually. The High Quality Cassava Flour {HQCF} industry in Nigeria is dominated by small scale.
Cassava Starch and Cassava Flour
Products you can process from Cassava production are cassava flour and cassava starch (Tapioca).
Cassava Starch:
Tapioca is a starch extracted from the cassava root through a process of washing and pulping. The wet pulp is then squeezed to extract a starchy liquid. Once all the water evaporates from the starchy liquid, the tapioca flour remains. However, cassava flour is the whole root, simply peeled, dried and ground. Cassava starch is used by the food industry, but is also used by the paper and textile industry, as well as an adhesive in glass, mineral wool and clay.
Cassava Flour
The traditional cassava flour of indigenous people is made purely from the cassava root and processed until it is a soft coarse meal, similar to moist corn meal.
Properly, processed cassava flour in whatever state is healthy and can be a great substitute for persons looking for gluten free and wheat free flour.
Since cassava flour is gluten-free and wheat-free, the bread made from the flour can be used as a substitute for those who suffer from celiac disease.
Cassava bread is seen as an important part of indigenous peoples’ traditional diet. It is said to keep away ‘new-world’ diseases like diabetes, heart diseases, high blood pressure and obesity. Cassava, also known as manioc or yuca in the Americas, is widely used all over the world as a staple.
