Yam {Dioscorea spp.} is an important food crop especially in the yam zone of West Africa. Although more than six hundred species of the tuber exist, only a few are important as staple food in the tropics. These include white yam (D. rotundata), yellow yam (D. Cayenensis), water yam (D. alata), trifoliate yam (D. dumetorum), aerial yam (D. bulbifera) and Chinese yam (D. esculenta).
West Africa accounts for 90-95% of world yam production with Nigeria the largest single producer. In 2004, global yam production was about 47 million metric tons (MT) with 96% of this coming from Africa.
Nigeria alone accounts for about 70 percent of world production .It is the second most important root/tuber crop in Africa with production reaching just under one third the level of cassava.
One major achievement of the present civilian administration in Nigeria in the past twelve (12) years has been the revival of the growth of the middle class which has been witnessed in the country.
These growths continues to drive the increasing social and health awareness of the need for hygienically well packaged and prepared foods required for ease of preparation and good quality living standard of people.
These coupled with the geometrically exploding population and the continued rural-urban drift continues to fuel the demand for well packaged food stuffs especially poundo yam, a staple food in the country.
Instant pounded yam flour, a product gotten from the processing of yam tubers is a very important staple food item in Nigeria. It is one of the food items that defy socio-economic class, religious and ethnic boundaries, it is doubtful if it is not eaten daily in one of every ten homes in the country.
The average consumption rate of yam and it bye-products in Nigeria is estimated at 0.5 – 1.0 kg daily.
In recent times due to the numerous products {yam chips, pellets, starch} that can be processed from yam tubers and the growing need for hygienically well packaged ready to use food product by the growing middle class in Nigeria, there is a gap in the supply of instant pounded yam flour in Nigeria thereby prompting a shift in the demand-supply equilibrium in favour of instant pounded yam flour producers.
The supply gap has been identified to continue to expand as the population of the country which is estimated to be 160 Million continues to grow at 3.5% per annum.
Also the rural – urban drift in the country would help to deepen the market for instant pounded yam flour which is estimated at over N 3 billion annually in Nigeria.
Yam flour is a creamy-white, granular flour with a slightly fermented flavour and a slightly sour taste made from fermented, gelatinized fresh yam tubers. Yam flour is used in the preparation of poundo yam.
It is a cherished delicacy when served in the form of “Samolina” or “Samovita”, with well-prepared soup. Apart from serving as food, it has a lot of industrial uses. It is used in production of all-purpose-adhesives. The adhesives are used by producers of cartons, packaging companies and lather and shoe producers. The all-purpose adhesives is produced with yam or cassava starch.
Some industries particularly in Europe use yam flour in preparation of high quality biscuits, bread, cakes to mention but few. In Nigeria also, it is used in production of high quality bread and cakes.
From the above figures, it is clear that there is a large and sustainable market for yam flour in Nigeria.
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Report Title: INSTANT POUNDED YAM FLOUR PRODUCTION IN NIGERIA
Report Code: FORA/08/2011/052
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