Nigerian agriculture is characterized by considerable regional and crop diversity. Analysis of this sector, particularly the food sub-sector, is fraught with serious data problems. However, the available statistics provide a broad overview of development in agriculture upon which we can make some broad generalizations about its role in economic development and structural change in Nigeria.
In the 1960s, the agricultural sector was the most important in terms of contributions to domestic production, employment and foreign exchange earnings. The situation remained almost the same three decades later with the exception that it is no longer the principal foreign exchange earner, a role now being played by oil.
The sector remained stagnant during the oil boom decade of the 1970s, and this accounted largely for the declining share of its contributions. The trend in the share of agriculture in the GDP shows a substantial variation and long-term decline from 60% in the early 1960s through 48.8% in the 1970s and 22.2% in the 1980s. Unstable and often inappropriate economic policies (of pricing, trade and exchange rate), the relative neglect of the sector and the negative impact of oil boom were also important factors responsible for the decline in its contributions.
On its diversity, Nigerian agriculture features tree and food crops, forestry, livestock and fisheries. In 1993 at 1984 constant factor cost, crops (the major source of food) accounted for about 30% of the Gross Domestic Products (GDP), livestock about 5%, forestry and wildlife about 1.3% and fisheries accounted 1.2%.
One of the food crops grown in Nigeria is Cassava tubers. Cassava is the most important root crop in Nigeria. Apart from being a staple crop in both rural and urban household’s cassava is a major source of income to cassava farmers and processors in the rural areas.
Cassava alone contributes about 45% of agricultural GDP in Nigeria for food or domestic purposes but its industrial processing and utilization has been very limited. Currently, the country produces about 40,000,000 tons of the cassava tubers annually.
Some of states that cassava tubers is produced in large quantity in Nigeria includes Anambra, Imo, Oyo, Ogun, Ekiti, Osun, Ebonyi, Ondo, Delta, Edo, Enugu, Kogi and Abia.
Fufu Flour is fermented wet-paste made from cassava. Fufu is very rich in carbohydrate and has smooth texture. It is ranked next to gari as an indigenous food of most Nigerians in the south. Traditionally, it is produced in the wet form with moisture content of 40-50 per cent. This makes the product highly perishable with a short shelf life compared with gari and lafun, which are in granular form with moisture content below 10 per cent.
In order to increase it shelf live, improved fufu production process has been developed. The improved production process is starts by peeling of roots, washing, cutting into pieces and steeping in water to ferment for 3–4 days. The fermented mash is pounded or simply washed over a fine sieve to remove fibre and the water expelled from the starch extract by pressing through muslin cloth to produce fufu.
The equipments required for fufu production are listed below
Pulper
Flash Dryer
Sedimentation Tanks
Hydraulic Press
Granulator
Cone Blender
Vibro Sifter
Packaging Machine
Other Accessories
Weighing Machine
Generator
Hammer Mill with cyclone
Nigeria has a large, sustainable and expanding market for cassava fufu. With a population of over 165 million people and an estimated national population growth rate of 5.7% per annum ,an average economic growth rate of 3.5% per annum in the past five {5} years, Nigeria has a large market for fufu.
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You can order our detailed feasibility report on fufu flour production in Nigeria by clicking on the link below.
Report Title: ODOURLESS FUFU FLOUR PRODUCTION FROM CASSAVA TUBERS IN NIGERIA; THE FEASIBILITY REPORT.
Report Code: FORA/2014/FUFUFLOURPRODUCTION/66543882
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