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QUESTION: Which Sector In Agriculture Is Thriving The Most [Solved]

Nigeria Student Forum / Questions / Agriculture / Which Sector In Agriculture Is Thriving The Most

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Answered: Which Sector In Agriculture Is Thriving The Most 4:37pm on December 27
Fadeyi Oluwaseun
Ladoke Akintola University Ogbomosho
B.tech Marketing Management
Graduate, Nigeria.

Cassava, Cassava is the most important tropical root crop. Its starchy roots are a major source of dietary energy for more than 500 million people. It is known to be the highest producer of carbohydrates among staple crops. According to the United Nations Food and Agriculture Organization (FAO), cassava ranks fourth as a food crop in the developing countries, after rice, maize, and wheat. The leaves are relatively rich in protein and can be consumed. Cassava can be stored in the ground for several seasons, thereby serving as a reserve food when other crops fail. Cassava is also increasingly used as an animal feed and in the manufacture of different industrial products. It is also used in industrial processes.

Cassava is the basis of a multitude of products, including food, flour, animal feed, alcohol, starches for sizing paper and textiles, sweeteners, prepared foods, and bio-degradable products. The products are derived from a number of forms of cassava, ranging from fresh leaves and roots to modified cassava starch. The degree of processing and the technical requirements tend to increase from the fresh form to the modified starch form.

And this is Nigerian Foods That Is Derived From Cassava



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 – Fried Cassava
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.

5. Starch
The startch is usually a by-product in the garri process. Apart from being useful in other domestic application the cassava starch is a favorite food among the Urhobo people of Delta State. And they eat it just like Amala and Garri.

6. Abacha
This is obtained by boiling the cassava tuber, peel off the back and cut the remaining into tiny pieces. Thereafter, it is soaked in a clean water over the night to get the starch out, the slippy deposit is washed off the actual food which then cooked as a local salad.

7. Cassava Vegetable
The cassava leafs is used to prepare vegetable soup by some in Nigeria. However, it must be cooked properly to detoxify before eating.

8. Cassava Bread
Recently, the baked version of the cassava foods was introduced into the Nigerian cassava food staples and people are having fun with it. So baking is another way that cassava in now eaten in Nigeria.
These are the reasons why Cassava crops production is a money spinner in Nigeria which smart investors can take advantage of and make million.


And this is Steps involved in the processing of cassava

Step 1. Washing and peeling cassava roots

In order to make the process of explaining a bit faster, let’s assume that you have already harvested your cassava roots. That said, before you get to the actual cassava processing, you need to prepare the roots properly.

First off, only healthy undamaged roots are appropriate for what you are about to do. Therefore, you need to sort your roots and pick the best ones to be transported to the cassava processing plant.

When the roots reach their destination, they need to be thoroughly washed with clean (!) water and then peeled with a sharp knife. After the skin has been removed, the peeled roots need to be washed again in clean water. In order to clean the roots better, it is best to use a scourer to remove extra peel, spots or dirt. Once your roots are nice and clean, you can move on to the next step.

Step 2. Grating the roots into mash

When you are dealing with cassava roots, it is important to remember that they are actually not safe to eat in their raw state. Before they can be consumed in any way, they need to be turned into pulp in order to remove the cyanide contained in the roots.

These days, you no longer have to use perforated metal sheets to grate your cassava. There are special motorized graters that make the process much easier and safer. It is important to note, however, that you should use a grater with a stainless steel drum, as mild steel might rust and contaminate your product.

In order to turn the washed cassava roots into pulp, turn on the grater, carefully load the roots into it and collect the mash into a clean bowl. Do not use your hands to push the roots deeper into the grater while it is still running! After you have collected the pulp into bowls, pour it into a clean polythene sack. You can wash it afterward and reuse in the future.

Step 3. Removing water and fermenting the mash
As we have mentioned before, you need to remove the cyanide from the cassava mash before it can be turned into anything. This is usually done by removing the excess water and leaving the mash to ferment. Back in the day, people used logs or stones to de-water the mash, but it was slow and unhygienic, which is why we have a better way for you.

The bags of wet cassava mash are loaded onto fermentation racks, where they are left to ferment and lose some excess water naturally. After that, the bags are put on a hydraulic press or a screw press, where they are squeezed several times until no water comes out of them.

The most important moment in this step is to find that perfect balance. If the mash is too wet, it will get lumpy during roasting. On the other hand, if it is too dry, it will get too floury. So make sure your bags are still slightly moist but no longer dripping when you get them off the press.

Step 4. Turning grits into garri
When you are done with all the manipulations that turn cassava from pure poison to something you can actually work with, it is time to sieve the wet cake from the bags into grits and then frying those grits to make actual garri.

The process involved in this step is pretty straightforward: open the bags, unload the wet cake and break it down with your hands/a sieve/a grater, so that all you have left is grits. Then, oil up a clean roasting tray, light a fireplace, heat up the tray and spread one batch of grits onto it.

Stir the grits until they turn into creamy dry granules and take them off the tray, leaving some behind to facilitate the roasting of the next batches. Place the next batch and repeat until you are out of grits. Make sure your fire has an optimal temperature so that your garri cooks properly. Avoid using mild steel trays; it is best to go for stainless.

Step 5. Packaging and storing

After frying all of the grits and turning them into garri, it is time to pack it up, both figuratively and literally. Spread your roasted garri in a thin layer on a raised platform and leave it to cool. As soon as it is cool enough, use a sieve or a grinder to break down larger granules into smaller ones.

When the garri granules are the same size, pour them into a woven polythene sack lined with plastic. If you do not use plastic lining, it might negatively affect the quality and shelf life of your garri, and all your hard work will go to waste.

Bags filled with garri should be stacked on a raised platform and kept in a dry cool place. If the conditions are proper, garri can keep its properties for up to a year.

And that is how you process cassava roots to make garri. The process is not very fast, and it might seem tedious at times, but as long as you have the proper equipment and a right attitude, you can do it. As always, remember the hygiene standards: wash your equipment and use only clean water, and you should be fine. We hope that this step-by-step guide has been helpful to you.

Which Sector In Agriculture Is Thriving The Most - AgricultureWhich Sector In Agriculture Is Thriving The Most - AgricultureWhich Sector In Agriculture Is Thriving The Most - AgricultureWhich Sector In Agriculture Is Thriving The Most - AgricultureWhich Sector In Agriculture Is Thriving The Most - Agriculture

3 UpVotes

Fashina Adebayo Samson
Oou
Medicine and surgery
100Level, Nigeria.
The most thriving sector in agriculture is the crops farming sector

1 UpVote

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