C:AVA-NIFST PROJECT, NIGERIA

SERVICE PROVIDERS FORUM

The National President of NIFST, Prof. Isaac Adeyemi on May 15, 2009 called for a service Providers’ Forum on “Expected Technical Services on Quality Supply of High Quality Cassava Flour and other Cassava Products in Nigeria” at the NIFST Council Hall, Oshodi, Lagos. The three (3) executing agencies that graced the forum are Nigerian Institute of Food Science and Technology (NIFST), Federal Institute of Industrial Research, Oshodi (FIIRO), and University of Agriculture, Abeokuta (UNAAB)

The technical forum unraveled strategies to supply quality cassava roots, chips or wet cake at the right price, quality and time to the processing factories, intermediaries and end users of HQCF.

In general terms, the need for NIFST has requested by C:AVA to provide training on total quality management (TQM), organize a forum for SMEs, NAFDAC and SON on quality standards for cassava based products, facilitate the issuance of licenses to SMEs, provide necessary advisory back up to ensure effective trainings and backstopping from FIIRO and UNAAB-FST on consistent supply of quality wet cake and HQCF to the end users and organize advocacy video documentary on the use of HQCF in bakery and confectionery products mobilizing all policy makers were all extensively discussed.

Finally, the meeting was used to ascertain those SMART action plans, have a final schedule of activities, harmonize our strategies at the Village processing, SMEs and End User levels and assign coordinating roles to all the relevant stakeholders.

Attendance At Nigerian Institute of Food Science and Technology (Nifst) at The Service Providers’ Forum on “Expected Technical Services on Quality Supply of High Quality Cassava Flour and other Cassava Products in Nigeria” Sponsored By C:AVA Project of The Natural Resources Institute, United Kingdom Held on May 15, 2009 At NIFST Council Hall, Oshodi, Lagos

WELCOME ADDRESS BY THE NATIONAL PRESIDENT, NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (NIFST) AT THE SERVICE PROVIDERS’ FORUM ON “EXPECTED TECHNICAL SERVICES ON QUALITY SUPPLY OF HIGH QUALITY CASSAVA FLOUR AND OTHER CASSAVA PRODUCTS IN NIGERIA” SPONSORED BY C: AVA PROJECT OF THE NATURAL RESOURCES INSTITUTE, UNITED KINGDOM HELD ON MAY 15, 2009 AT NIFST COUNCIL HALL, OSHODI, LAGOS.

Protocol

It is with distinct pleasure that I welcome you all to this important forum as service providers to the Cassava: Adding Value for Africa Project of the Natural Resources Institute, Greenwich University, United Kingdom, a project being sponsored by Bills and Melinda Gates Foundation.

May I recall that C: AVA project which started in May 2008 and to end 2012 seeks to reach 90,000 farmers as direct beneficiaries, work with 135 village procesing units and at least 9 intermediaries with a focus on HQCF in the 5 SSA countries. It is envisaged that a one off investment of $166/smallholder household will produce an income of 190/household/annum. C:AVA seeks to address these challenges by intervening at three key leverage points (farm, intermediary and end user levels) through a strong involvemnet of national organisations and local service providers who can sustain the achivememnts of the project beyond its operational life. Our meeting of today is a testimony to the fact that the project implementing agencies i.e. NRI UK and the University of Agriculture, Abeokuta, Nigeria are keeping to the spirit of the Donor.

This technical forum that covers deliveries to intermediaries and end users of HQCF would not have come at a better time than now. Although the entire world is faced with the current global recession or melt down, however, it is my belief that recovery either nationally or globally would result in a rapid expansion and utilization of our locally available raw materials like cassava, rice, sorghum for the small, medium and large scale industries.

The manufacturing industries are made up of business firms that are engaged in the transformation of raw and/or semi-processed foods to intermediate and final foods for human consumption outside the home. There is no doubt power supply is a major factor for industrial growth, another major bottleneck is the consistent supply of raw materials and quality intermediate products. Strategies to supply quality cassava roots, chips or wet cake at the right price, quantity and time to the processing factories has been a major gap to ensure consistent supply of dried quality cassava flour to the end users. This is an area our consortium seeks to unravel.

In general terms, NIFST has been request by C: AVA to provide training on total quality management (TQM), organize a forum for SMEs, NAFDAC and SON on quality standards for cassava based products, facilitate the issuance of licenses to SMEs, provide necessary advisory back up to ensure effective trainings and backstopping from FIIRO and UNAAB-FST on consistent supply of quality wet cake and HQCF to the end users and organize advocacy video documentary on the use of HQCF in bakery and confectionery products mobilizing all policy makers. FIIRO and UNAAB FST are expected to ascertain wet cake and HQCF quality specifications (includes shelf life and methods for quality measurement), prepare, update and produce training manuals (in wet cake and HQCF production, including QMS and TQM, GAP/GMP) with inputs from UNAAB, provide initial technical training in the above, provide technical backstopping to SMEs, demonstrate technical feasibility using HQCF as raw material (in the Food Processing companies)-identification and Buy-in of end users, participate in end-user industry association meetings, conduct on-site trials to encourage use of HQCF in food processing companies (incl. bakeries). Including end-product testing, consumer acceptance studies, shelf life and product formulation cost evaluation; provide technical training in use of HQCF.

We will use today’s meeting to ascertain those SMART action plans, have a final schedule of activities, harmonise our strategies at the Village processing, SMEs and End User levels and assign coordinating roles to all the relevant stakeholders.

In conclusion, it is clear that C: AVA assignment will provide another window of opportunities to achieve Mr President’s Seven Point Agenda, sustain the drive towards MDGs and repositioning of Nigeria as a leading producer of cassava not only as a root but also on value addition to HQCF, Starch, Glucose syrup and so on. Our Institute is very grateful to the leadership of NAFDAC for stressing Food aspect of NAFDAC. This is the time to ensure quick process of issuance of licenses of cassava products. We are also very grateful to the leadership of All Nigerian Cassava Processors and Association for their continuous efforts towards sustaining diversification of cassava into added products in Nigeria.

Once again, DG FIIRO, HOD, UNAAB FST, ladies and gentlemen, I warmly welcome you to this SPs’ Forum. I look forward to your honouring us with your presence at any of our future activities.

Thank you for your audience. God Bless.

Prof. Isaac Adebayo Adeyemi

National President, NIFST &

Vice-Chancellor, Bells University of Technology, Ota

NIFST/C:AVA WORKSHOP ON “TOTAL QUALITY MANAGEMENT IN THE PRODUCTION OF HIGH QUALITY CASSAVA FLOUR” (HQCF)

A technical workshop which was the first in the series of such workshop planned for Small and Medium Scale Processors under the C:AVA Project was held at Peak Products Factory, Abeokuta, on 16 – 17 July, 2009. The workshop witness eight (8) different SMEs processors in attendance from Ogun, Oyo, Kwara and Lagos State.

After the 2-days interactive workshop, we came out with models that would ensure the survival of the Nigerian Cassava Industry through products of high quality.

Draft Communiqué of the National Workshop on WORKSHOP ON TOTAL QUALITY MANAGEMENT IN THE PRODUCTION OF HIGH QUALITY CASSAVA FLOUR (HQCF) ORGANIZED BY NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (NIFST) ON BEHALF OF CAVA NIGERIA OFFICE BETWEEN 16TH AND 17TH OF JULY, 2009, AT PEAK PRODUCTS LTD., LALA VILLAGE, ABEOKUTA

The workshop was attended by representatives from eight SME cassava processing companies and one end user company (UAC Foods). The objectives of the workshops were to impart the knowledge and skill needed by processors to optimize product quality and operational cost of producing HQCF, explore new market opportunities and have the courage to break the political jinx in cassava processing business.

During the workshop, a total of six technical and practical sessions were executed taking participants through strategies for processing of high quality cassava flour (HQCF) from farm gate to the factory, quality assurance requirements for ensuring product quality, total quality management in the production of HQCF and strategies for marketing of HQCF.

At the end of the workshop, the following resolutions were drawn from the sessions:

1. Sustainability of HQCF business is suppose to be private sector-driven and lesser emphasis should placed on the governmental intervention
2. The government is expected to provide an enabling socio-economic environment in order to assist any worthwhile initiative such as the ongoing governmental initiative on cassava processing
3. Standardization and documentation of processes is required to optimize process and quality during HQCF manufacture in order to increase profitability and product acceptability
4. Processors should sponsor individually or collectively studies that could bring rise to new food product development from HQCF as a viable option of developing and sustaining the marketing initiative
5. NICAPMA as a group of processors should harness and possibly share resources among members where necessary to explore new product ventures, training of members and collectively organize promotional activities in order to create more awareness in HQCF utilization
6. Issues on plant sanitation, maintenance and upgrading should be of high priority to ensure product’s compliance with quality standard
7. The concept of TQM should be understood from standpoint of taking notes of all aspects processing activities including the minutest of cassava processing operation

Processors should employ suitably qualified personnel to man very critical aspects of the factory processing and marketing activities

ATTENDANCE LIST FOR NIFST / C;AVA TRAINING WORKSHOP ON “TOTAL QUALITY MANAGEMENT IN THE PRODUCTION OF HIGH QUALITY CASSAVA FLOUR” ORGANISED AT PEAK PRODUCTS LTD, ABEOKUTA

JUNE 22ND & 24TH 2009

FACILITATORS ATTENDANCE LIST

Another similar workshop on “Total Quality Mgt. in the Production of High Quality Cassava Flour (HQCF)” was replicated at Mickmakin Ltd., Ondo Road, Akure on 25^th – 26^th August, 2009 for SMEs involved in the production of HQCF. The workshop experiences a higher turnout of participants of about eleven (11) SMEs processors from within Ondo, Delta, Kwara, Osun and Ekiti State.

At the end of the 2days workshop processors were assisted on how to forge ahead despite the challenges they were faced with and were also trained on how to diversify into processing other related products from cassava roots and were exposed to current technologies of production that will enhance high quality products.

WELCOME ADDRESS BY THE NATIONAL PRESIDENT, NATIONAL INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (NIFST) AT THE C:AVA WORKSHOP ON “TOTAL QUALITYMANAGGEMENT IN THE PRODUCTION OF HIGH QUALITY CASSAVA FLOUR (HQCF)”, HELD AT PEAK PRODUCTS FACTORY, ABEOKUTA, 16-17 JULY, 2009.

Protocols:

I feel highly honoured to welcome participants on behalf of the Nigerian Institute of Food Science and Technology (NIFST), to this technical workshop which is the first in the series of such workshops planned for Small and Medium Scale Processors under the C:AVA Project. This would be the second activity by NIFST as the first was an interactive session among the three stakeholders involved in C:AVA Project namely: NIFST, FIIRO AND UNAAB. The Nigerian Institute of Food Science and Technology (NIFST) is a professional body representing food scientists and technologist in Nigeria. The Institute formed in 1976, has been in vanguard for food safety in the country, being a body of professionals in food science and processing, nutrition and quality control.

For the purpose of emphasis, C:AVA stands for Cassava: Adding Value to Africa, a project being sponsored by Bills and Melinda Gates Foundation through Natural Resources Institute, Greenwich University, United Kingdom. In Nigeria, the executing agencies are NIFST, The Federal Institutes of Industrial Research Oshodi (FIIRO) and the University of Agriculture, Abeokuta (UNAAB). This workshop and others in the series, no doubt would form the backbone of the project (C:AVA Project) success would largely depend on the response of SMES involved in the production of high quality cassava flour.

There is no doubt; both cassava farmers and processors are faced with a lot of challenges especially low demand at home front for cassava flour or chips. Added to this is the expected high patronage from the International market which is yet to materialize. While grapping with these challenges, we cannot afford to fold our arms and give up the fight. The time to act is now. The C:AVA Project is therefore better placed to assist processors to forge ahead through workshop of this nature.

As a professional body, NIFST at the end of the project would be in the best position to give authoritative advice on necessary steps to take in ensuring the survival of the cassava initiative. NIFST is fully convinced that our quest for national food security depends on the survival of the small and medium scale food processors. Furthermore, cassava through the various processed and manufactured products would play a pivotal role not only in National Food Security but also as a foreign exchange earner for the country,

As Processors, therefore, while hopefully awaiting the envisaged development, not only must you keep your factories running, you need to train on current technology of production that will enhance high quality product. Furthermore, as a prospective key player in the national economy, you need to cast your net beyond government actions or plans. As a body, CPAN must be prepared to directly or indirectly stimulate increased utilization of cassava flour by small scale snacks and biscuit manufacturers. The Association must be prepared to co-operate with Professional Associations like NIFST and Research Agencies like FIIRO in initiating product development studies to further enhance cassava utilization and hence increase demand for cassava flour or starch.

Ladies and Gentlemen, the quality of your product whether cassava flour or starch would determine its acceptability. This workshop will therefore adopt an integrated approach to the issue of cassava flour production – continous supply of raw materials either as raw cassava roots or dewatered cassava cake from the farm. Working together through the C:AVA Project, we should be able to come up with a model that would ensure the survival of the Nigerian Cassava Industry through products of high quality.

Once again, on behalf of Council and the entire members of the NIFST, I welcome you to this workshop I wish you all a productive and useful period.

I thank you for your attention.

Professor Isaac Adebayo, Adeyemi FNIFST

National President.

C:AVA-NIFST STAKEHOLDERS’S MEETING ON CURRENT STATUS OF THE CASSAVA POLICY AND INDUSTRIALIZATIONHELD AT HE NNAMDI AZIKIWE HALL, NICON LUXURY, ABUJA, 10^TH NOVEMBER, 2009

A one-day C:AVA-NIFST National Cassava Stakeholders’ Meeting held on the 10^th Nov., 2009 at Nicon Luxury, Abuja.

The Meeting objectives:

• To promote Nigeria’s industrialization potential through cassava value addition.
• To educate and sensitize cassava SMEs on regulatory standards for HOCF
• To familiarize cassava SMEs with the opportunities for local and international outlets for Cassava-based products.
• To update Cassava SMEs on the status of the legislative instrument for 10% HQCF inclusion policy.

A keynote address was presented by the Hon. Minister of Commerce and Industry on “Current Status of the Nigerian Cassava Programme: Developing Local and International Markets.

The Minister’s representative, Ms Omololu Opeewe, an Assistant Director (Commodities) in the ministry, said the initiative was in line with government’s 7-Point Agenda, geared toward addressing issues of food security and unemployment.

The Minister urges stakeholders in the cassava sub-sector to remain focused and make recommendations that would enhance the formulation of the Cassava flour policy.

Other speakers at the meeting were Executive Director, Nigeria Food Reserve Agency (NFRA), Executive Director, Flour Milling Association of Nigeria (FMAN), DG, Federal Institute of Industrial Research, Oshodi (FIIRO), DG, Standard Organization of Nigeria (SON), DG, and Consumer Protection Council (CPC).

Over fifteen (15) Cassava SMEs were in attendance among other participants from research institutes, Government Agencies, Institutions of learning and Media Organizations.

THEME: CURRENT STATUS OF THE CASSAVA POLICY AND IMPLEMENTATION TOWARDS INDUSTRIALISATION

VENUE: Nnamidi Azikwe Hall

Nicon Luxury, Abuja,

Plot 903 Tafawa Balewa Way,

Area 11, Garki, Abuja

Federal Capital Territory, Nigeria

DATE: Tuesday 10^th November 2009

P R O G R A M M E

Opening Ceremony

9.00a.m –10.00a.m A R R I V A L /R E G I S T R A T I O N O F P A R T I C I P A N T S

10.00a.m National Anthem

10.05a.m Opening Prayer

10.10a.m Introduction of Guests/Participants – Dr. O. O. Oluwatola

10.20a.m Welcome Address by the National President, NIFST Prof I. A. Adeyemi

10.30a.m Summary of Meeting Objectives – NIFST Representative, Prof Gbenga Ogunmoyela

10.40a.m Goodwill Messages

i) C:AVA Country Programme Manager, Prof. L.O. Sanni

ii) Chairman, NICAPMA

iii) DG, FIIRO

11.00a.m K E Y N O T E A D D R E S S

Speaker: Hon. Minister of Commerce and Industry

Topic: Current Status of the Nigerian Cassava Programme: Developing Local and International Markets

11.30a.m Vote of Thanks: Mr. A. B. Aluko, NIFST Chapter Chairman, Abuja chapter

11.35a.m G R O U P P H O T O G R A P H / T E A B R E A K

12.00noon – 2.30 T E C H N I C A L S E S S I O N:

2.30 –3.00 G R O U P D I S C U S S I O N / D E P A R T U R E

ATTENDANCE LIST FOR C:AVA-NIFST NATIONAL CASSAVA STAKEHOLDERS’ MEETING ON ‘CURRENT STATUS OF THE CASSAVA POLICY AND IMPLIMENTATION TOWARDS INDUSTRIALISATION @ NICON LUXURY (NNAMDI AZIKWE HALL), ABUJA ON 10^TH NOVEMBER,2009

DINNER PROGRAMME

7.00 pm - Arrival of Guests

7.05 pm - National Anthem

7.10 pm - Opening Prayer

7.15 pm - Introduction of Guests

7.25 pm - Welcome Address – Professor Isaac A. Adeyemi, NIFST President

7.35 pm - Chairman’s Remarks

7.45 pm - Short Speeches / Goodwill Messages

- Dinner

8.45 pm - Chairman’s Closing Remarks

8.55 pm - Closing Prayers

9.00 pm - National Anthem

PAPERS DELIVERED AT THE C:AVA-NIFST NATIONAL CASSAVA STAKEHOLDERS’ MEETING ON ‘CURRENT STATUS OF THE CASSAVA POLICY AND IMPLIMENTATION TOWARDS INDUSTRIALISATION @ NICON LUXURY (NNAMDI AZIKWE HALL), ABUJA ON 10^TH NOVEMBER,2009

WELCOME ADDRESS BY THE NATIONAL PRESIDENT,

NIGERIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY (NIFST), PROFESSOR ISAAC A. ADEYEMI

AT THE C:AVA-NIFST

“NATIONAL STAKEHOLDERS’

MEETING ON CURRENT STATUS OF THE CASSAVA POLICY AND IMPLEMENTATION TOWARDS INDUSTRIALIZATION”

HELD AT NICON LUXURY, ABUJA,

10^TH NOVEMBER

Protocols

For the purpose of emphasis, C:AVA stands for Cassava Adding Value to Africa, a project being sponsored by Bills and Melinda Gates Foundation through Natural Resources Institute, Greenwich University, United Kingdom. In Nigeria, the executing agencies are NIFST, The Federal Institute of Industrial Research, Oshodi (FIIRO) and the University of Agriculture, Abeokuta (UNAAB). This meeting, no doubt, would form the backbone of the project’s (C:AVA Project) success.

The Nigeria Institute of Food Science and Technology (NIFST) was established in 1976 with current membership strength of over 6000 spread across all the geographical zones of the country. Our members who are experts in post-harvest processing, preservation, packaging, food research and microbiology, food biotechnology, are in the academic, research, industry, government policy-making, regulatory establishment and institutions of learning.

The Institute held a successful Conference between 12^th and 16^th October 2009 in Yola, Adamawa State with the Theme: “Food Processing in the Semi-Arid Regions: Challenges and Opportunities.” The Institute also seized the opportunity of its presence in Yola to celebrate the World Food Day with the Adamawa State Government on Friday, 16^th October, 2009.

Internationally, the Institute is affiliated with the International Union of Food Science and Technology (IUFoST) and South African Union of Food Science and Technology (SAAFoST). Currently, NIFST is gradually nurturing its “baby”, the West African Association of Food Science and Technology (WAAFoST), with its temporarily Secretariat located at the NIFST headquarters at FIIRO. The Permanent location of WAAFoST Secretariat would eventually be in Abuja.

Presently, the Bill for the Charter of the Institute i.e. Council of Food Science and Technology is before Senate and the House of Assembly. The report of the Public hearing on the Bill was submitted to the House on Thursday, 22^nd October, 2009. The Bill when passed shall empower the Nigerian Council of Food Science and Technology to, among others, protect and uphold professional standards and competence in the practice of Food Science and Technology in order to sustain the dignity accorded the profession worldwide. Furthermore, the Bill will enable government receive authoritative advise on food and related matters from the Professional through the Council.

High Quality Cassava Flour is a versatile raw material for which diverse market opportunities include: flour milling industry, plywood industry, biscuit manufacturing, paperboard and paper converter manufacture and confectionery, food and pharmaceuticals industry. With these array opportunities in HQCF, cassava initiative policy needs a legal framework for its enforcement and the development of the industry.

There is no doubt, this approach at the utilization of non-wheat flour in baking is not new worldwide, technically or technologically, it is referred to as “Composite flour technology” which is as old as man itself. It’s adoption, commercially was encouraged by the Food and Agriculture Organisation (FAO) which since the early ‘60s had encouraged not only research but commercial adoption of the composite flour technology. Among developing countries, Nigeria ranks as one of the foremost that conducted researches into the technicalities of inclusion of non-wheat flour (i.e. from maize, sorghum, millet, cassava, breadfruit, cocoyam, plantain, etc).

It is on record that in the early/mid-eighties, Nigeria took steps to embrace commercialization of composite flour technology not only by sponsoring and encouraging research but also pilot production of baked goods at the Federal Institute of Industrial Research, Oshodi (FIIRO). The research effort by FIIRO was equally supported in other Institutions such as the Obafemi Awolowo University, Ile-Ife; Universities of Ibadan and Nsukka; Institute of Agricultural Research, (IAR), Zaria; Lake Chad Research Basin and the University of Maiduguri, just to mention a few.

The level of success ranged between 10% and 30% depending on the quality of the wheat flour to be so “diluted”. For other baked products such as biscuits, cakes and other confectionery products, it is established that non-wheat flour at 100% level is feasible depending on the final product and desired quality.

• National Composite Flour Committee
• Inter – Ministerial Committee on Composite Flour
• Government – Sponsored FAO Team
• Wheatless Bread

From the fore-going, there is a need for government to give the initiative the necessary legislative backing in order to reinforce the political will of government. Legislating and enforcement of the inclusion of not less than 10% cassava flour in bread making would no doubt transform cassava the crop into an industrial and economic crop. The success of this legislation technically would depend on the initial quality of the “diluted” wheat flour.

This is a major challenge that the baker would face. Composite flour works better for a medium or strong flour of between 10 and 12% protein content. Anything lower, would further reduce the baking quality on further dilution with non-wheat flour. There is a need for the miller to ensure that this is taken into consideration.

It is imperative therefore for government agencies such as Standard Organisation of Nigeria (SON) and NAFDAC to further reinforce the quality criteria for wheat (the base material) and the final mixture, for compliance. The Consumer Protection Council, being the watchdog of the consumers needs to be fully involved.

In concluding this address, I wish to commend Hon. Olakunle Salako, the sponsor of “A Bill for an Act to Provide for the mandatory inclusion of Cassava in the Production of All Flour in Nigeria and for other matters Connected Therewith”. NIFST will be willing to contribute to the Bill if invited to the Public hearing and will also be prepared to make necessary professional inputs toward the successful implementation of the Bill.

THANK YOU

PROMOTING LOCAL CONSUMPTION OF HIGH QUALITY CASSAVA FLOUR (HQCF) AND CASSAVA BASED PRODUCTS – THE CONSUMER PERSPECTIVE.

PROTOCOL:

Preamble:

I must again thank the Nigerian Institute of Food Science and Technology (NIFST) for organizing this Stakeholders Forum to discuss the level of implementation of the Federal Government Initiative on the promotion of cassava use in the country to boost the lots of our farmers, create wealth and jobs for our people through the exploitation of this black gold, cassava and make image for the nation as the leading cassava producing country in the world, not only exporting as raw but with some added value. I am particularly thankful because it is worth noting that this is about the first time since this laudable initiative began that the Council is being invited to proffer a consumer perspective to the initiative. My Council is grateful.

I must appreciate the role of scientists and our industrialists who have worked assiduously to have brought us to this level and the regulators who arose to the challenge and developed Standards and Regulations to ensure that efforts were put in place to create equitable platform for the industries – Flour Millers, Bakers, and Ethanol Producers et cetera – to competitively perform. The drive and commitment of different government organs, the Presidency, Ministers and Legislators was very visible, inspiring and commendable. Only recently, the Guardian of Nov. 6 2009 reported the hope raised by the House Committee on Science and Technology to ensure that the National Policy of 10% input to flour intended for baking would be backed by full weight of the law. These initiatives are noble and commendable.

However, My Council would like to counsel that thus far so good. Are there lessons to be learnt to reach our ultimate goal? I believe we should use this stakeholder’s forum to honestly appraise if the most effective way of promoting local consumption of High Quality Cassava Flour and Cassava based products is by legislation and compulsive investments. Is it that in implementing the National Policy, that the Millers and Bakers are sabotaging the Government and scientists or is it that business and consumers need to be understood better by the Government and Scientists? This presentation would like to canvass the place of market driven product development strategy in promoting local consumption of High Quality Cassava Flour (HQCF) and cassava based product. This, we believe, should be the consumer perspective on the issue and could be the easier way to move forward from where we are. It is however important that we restate some basic considerations to get some good grasp of the issues.

Cassava:

Cassava a root tuber, food material grows in two major forms Manihot esculenta (Bitter) and Manihot dulcis (sweet) based on the cyanogenic components. Linnamarin and Lautostaurin. Though native to tropical Latin America, Nigeria and Congo lead the world in production output. Thailand and Brazil on the other hand top the world in its commercialization. Figures are replete in the literature. Nigeria is particularly endowed because this crop grows in almost every ecological zone in the country and in very adaptable forms to all weather conditions. A number of varieties that meet pest, weather conditions and food use of the people have been developed by various national and international research institutes domiciled in the country and adapted and cultivated by large number of peasant and few industrial farmers in the land. Acreage and yields have highly been improved that the need for market became pressing.

Unfortunately, cassava is a highly perishable root tuber because its quality deteriorates within 48hours of harvest in view of its high moisture content and dearth of storage system in many developing countries. Its bulk also makes it imperative that some preliminary processing be applied as with cash crops like cocoa, coffees and teas thus it is common in Brazil and Thailand where commercialization has peaked to convert fresh tubers to dry chips right from the farm gate while considering markets to other uses. There is almost no way out of this if the use of the crop must be promoted.

The most important use of cassava, at least in the developing countries, is as human food serving as primary, secondary or supplementary staple for over 200 million people in Africa (Ref). In Nigeria and many West African Countries, human food uses include ‘garri’, ‘fufu’, ‘lafun’ (cassava flour), Tapioca pudding and Starch. Cassava (sweet ones), are also eaten as boiled tubers even in Southern United States of America as well as some communities in Nigeria.

Tapioca is sold in coarsely granular form. When cooked, it swells, thickens into highly digestible and nutritious pudding especially with added milk and sugar to taste. It is considered an excellent food for people who are sick and/or recovering from illness. Some scientists have been examining its suitability as weaning foods for low income communities.

The industrial use of cassava is almost unlimited because of its high starch content, almost 80% on dry basis, considering the many uses starch can be put - fillers, ethanol, glucose syrups, high fructose corn syrups production, binders in textile, pharmaceutical industries, modified starches, dextrins et cetera. Cassava starch is known to be particularly high in amylopectin content.

Cassava is used widely in animal feeds as major energy source. Its leaves are cooked as vegetables and also used for medicinal purposes.

Cassava flour can be incorporated into wheat flour to make composites that can be used in many food applications such as cassava bread, pasta, cakes and other bakery products. This, however, must be considered as new product not necessarily as existing products and given appropriate market entry strategy.

CASSAVA SAFETY:

The human food use of cassava however, over the years has been dogged with safety issues attributed to the Linamarin and Loutastaurin content of cassava. These are cyanogenic glucosides that are readily hydrolyzed to produce toxic hydrogen cyanide (HCN) implicated with many abnormal health conditions to include cancers, infertility, nervous disorders among others in human when ingested. It has been shown in humans that a substantial part of the ingested linamarin will be absorbed and excreted intact in the urine (Brimer and Rosling 1993). It toxic role remains speculative but one is certain that the cyanide liberated from linamarin is the primary cause of toxicity in cassava.

When linamarin comes into contact with its hydrolytic enzyme, linamarase, the molecule is spilt into glucose and its aglycone, acetone cyanohydrin. The latter can be further degraded by another enzyme or spontaneously under alkaline conditions to form hydrogen cyanide and glucose. Thus if the residual linamarin and its breakdown products are not removed during food processing, they may be retained in the foods stuff.

It is believed that in humans, linamarin can be broken down by linamarase found in the bacteria that reside in the intestinal track resulting in release of hydrogen cyanide, Fortunately, humans can readily neutralize about 10mg of cyanide by a reversible reaction with methemoglobin faction in the red blood cells (Lundguist et al 1985). Rodanese can further convert majority of the cyanide to less toxic thiocyanate, which is then excreted in the urine. It is also believed that the combined eating of cassava food like ‘garri’, ‘fufu’ or ‘lafun’ with protein rich food containing adequate amount of the essential amino acid, methionine, also detoxifies HCN which is converted to excretable thiosulphate.

HIGH QUALITY CASSAVA FLOUR (HQCF):

High quality cassava flour (HQCF) is simple unfermented cassava flour. Sanni, a Professor of Food Science and Technology at UNAAB, said cassava possesses other useful properties. “If you turn it into high quality cassava flour and use it to produce confectionaries, you will come out with the same quality product at a reduced cost, it laos means that you produce with locally sourced materials”.

Director General of the institute, Dr. OLuwole Olatunji said though the research into the use of non-wheat flours for baking began in 1969, the birth of the 10 percent cassava bread was linked to the visit of former president Olusgeun Obasanjo to the institute in March 2004, during an inspection of some products on display by the institute, where he was attracted to the cassava bread.

He said the project was sponsored by C:AVA, an initiative of the Natural Resources Institute (BRI), England, which is sponsored by Bill and Melinda Gates.

Apart from reducing the cost of producing confectioneries, he said the introduction of 10 percent cassava flour would promote cassava cultivation in the country; provide employment; improve the lives of farmers, as well as encourage small scale industries.

“If there is a demand for cassava, more Nigerians will be encouraged to produce it, but unless there are uses and they can get some money for their labour, they are not going to do it. If farmers are encouraged and given incentives to produce at low cost, flour will be available at a low cost I think we should embrace this”.

High Quality Cassava Flour and Business Opportunities:

At this juncture, I have no doubt that we all have some insight on how far we have come. Honestly, at many points, patriotic people align with national policies essentially because they are genuinely conceived and well intended. Unfortunately, business and indeed consumers are so organic in their make ups such that the organic natures when not put in proper perspectives dowse and frustrate genuine policies and growth and sustainability are hampered.

Basic principles of product development now recognize that no longer should product be conceived and be expected to be accepted by consumers as in the days of the sellers’ market. It is canvassed that for a new product to meet good patronage and succeed in the market, it must meet felt needs. A substantial percentage of market failures of new products are due to non repeat buys because they do not meet felt need. This principle applies more strongly in foods business almost more than in many other businesses. This is because food is consumed not only to satisfy hunger and nutritional need but also for satiety (satisfying appetite) as well so for pleasure. Small issues like familiarity, habit, taste, smell (odour), texture, weight (heaviness) et cetera determine repeat buys and consumer acceptance of foods. Cardello, of the Military University, Natick, USA spent almost a life time exploring these issues in the 1970s and 80s. A substantial consumer panel testing as against laboratory panels or acceptance by top Government officials would be needed to determine market feasibility of a new food product. These especially were common in the 1960s. I saw and felt them in Lagos when I was growing up. Humans are not mechanical. They eat food not nutrition or even economics. It is important to give full consideration to consumer acceptance not merely laboratory “looks like” or “not significantly different from” to avoid wasteful investments that exacerbate poverty. Consumers’ right to choice, even of technology, is an inalienable right and such must be considered in sustainable policy development.

Promoting Local Consumption of High Quality Cassava Flour: Which Way Forward?

As a watchdog for the rights and privileges of consumers in the country, we agree and identify on the need to promote consumption of High quality Cassava Flour. We identify with every development process that would create wealth, jobs and foods in the safest, most accessible and affordable forms and therefore make the following suggestions on way forward.

1. That we review the strategy of promoting, consumption of High Quality Cassava Flour by reconsidering legislating 10% incorporation in Millers flour.

2. That we promote multiple use of High Quality Cassava Flour and the development of necessary technology for such usage at small scale level e.g. tapioca, starch manufacture for laundry, textile, pharmaceutical and food processing sub sectors where starch is needed as raw material.

3. That we solve the problems associated with non take off of ethanol plant using cassava as raw material.

4. That we attempt to solve the problem of glucose syrups plants in Nigeria working with the end users and putting a policy in place to give time frame when importation of glucose syrups should stop.

5. That we find a way to assist farmers in farm gate preliminary processing of cassava into more stable dry chips either through support of cottage firms, co-operative investment etc. Of course, this will need proper attention to limiting infrastructural facilities and the whole commitment of making the rural place assume its role in development process. Idachaba’s works on rural sociology may be useful here.

6. That if we must continue with legislating 10% inclusion, then we must ban preferred alternatives, bar smuggling and totally close the borders. Definitely, our commitment to the global world would make this impossible hence a massive national orientation would have to be put in place to persuade consumer acceptability before legislating.

7. That incorporation in products that is less sensitive than bread be considered. Gradual incorporation that may be less than 10% may also be considered. Producers may even want to introduce composited products as Luxury Product in entering the market as a strategy.

CONCLUSION:

In our parent Ministry, Commerce and Industry, we are totally committed to promoting ‘Made in Nigeria Goods’. We canvass the need for producers to strive for quality that is demanded in the market place. It is very critical in market placement to ensure that the goods meet the needs of consumers. It is important to take feedbacks seriously so that the product can be made to meet specific needs. What are the truthful current experience of bakers and millers? Are they following because they do not want to be labeled economic saboteurs? Are they applying true marketing principles that grow business and economy in this case? Should our scientists not be trained also in marketing principles? Must we continue to substitute elaborate consumer acceptance panelists to laboratory sensory panels for product launch because of cost implication? Are we ready to fund beyond laboratory, pilot scale and market scale researches in product development? Ladies and gentlemen, all these thoughts matter so much from consumer perspectives in promoting local consumption of High Quality Cassava Flour.

Thank you for your kind attention.

A SPEECH PRESENTED BY MR. OGUNYEMI OF FLOUR MILLS ASSOCIATION

IMPLEMENTATION OF 10% CASSAVA POLICY

Cassava inclusion policy into wheat flour for baking bread started 2006. Flour Millers under the umbrella of Flour Milling Association has been involved in the policy implementation at the factory level with attended problems.

Early this year – Three sub-committees were set up to the proffer solution to various problems associated with Cassava policy. Group C under which the Association belongs met at FIIRO. Up till now the harmonized report of the three groups and implementation of suggestions on way forward is still pending.

Flour Millers Experience

1. Quality of Cassava Flour for addition into the Wheat Flour, the quality is yet to meet the standard set for the inclusion Policy – SON NIS 294 2004 standard for composite flour.

The quality problem is as a result of different methods of production:

• Moisture – 11%
• Odour – Unfermented
• Germination – 90% below 180 micron

The above problems are as a result of different methods of production i.e

1. I. Local drying
2. II. Flash drier method
3. III. Turnel drier method

The best method of producing good quality (II) and (III) have high cost implication.

1. Price - There is high cost of Cassava tubers arising from the fact that other alternative uses of cassava are competing with the tuber.

Also high cost of equipments like flash driers e.t.c.

Farmers also have production cost: Clearing of Bush, uprooting e.t.c. Flour Milling Association is committed to the implementation but the bottle necks should be addressed.

Records are there to show for the past years the quantity of Cassava Flour purchased and consumed for the implementation of the policy.

QUALITY STANDARDS FOR HQCF AND OTHER CASSAVA-BASED PRODUCTS FOR LOCAL CONSUMPTION AND EXPORT

A PAPER PRESENTED BY THE STANDARDS ORGANISATION OF NIGERIA AT THE NATIONAL STAKEHOLDERS MEETING ON CURRENT STATUS OF THE CASSAVA POLICY AND IMPLEMENTATION TOWARDS INDUSTRIALIZATION

HELD AT

NICON LUXURY HOTEL, ABUJA

ON

10^TH NOVEMBER 2009

QUALITY STANDARDS FOR HQCF AND OTHER CASSAVA-BASED PRODUCTS FOR LOCAL CONSUMPTION AND EXPORT

PROTOCOLS

INTRODUCTION

The Standards organization of Nigeria is very pleased to be part of this stake holder’s forum aimed at enlightening, educating and sensitizing stakeholders on the progress of the implementation of the cassava policy in Nigeria.

This presentation will be focused on “Quality Standards for HQCF and other cassava-Based products for local consumption and export”.

The importance of cassava and cassava products development in growing the economy of this nation cannot be over emphasized. It is against this back-drop that various Governments over the years including the present administration has implemented a lot of reforms to ensure that the agricultural sector create measures and sustainable employment opportunities in the Nation’s economy. Part of the theses reforms was to encourage Nigerians to go into production to boost the gains of the agricultural sector through the introduction of the cassava flour inclusion policy.

The Standards Organisation of Nigeria, the apex standards body in Nigeria, has played and is playing significant roles towards ensuring the implementation and sustainability of the various Government policies on cassava particularly with regards to standards and quality of HQCF and other cassava products.

Most of us would recall that at the inception of the implementation of the 10% cassava Policy initiative, SON played very active roles in the nationwide sensitization and advocacy visits to relevant stakeholders in the production, processing and marketing of cassava products including the farmers. In addition SON quickly embarked on the review of the existing standards on cassava and cassava products including the establishment of composite flour which made it mandatory for production of wheat flour with inclusion of 5 – 10% cassava flour in compliance with the Federal Government’s policy.

Presently, SON has established standards on the following cassava and cassava products to guide local production and exports:

In order to ensure quick reference and application of these standards by all stakeholders especially the producers, processors, millers and bakers the standards were made into a compendium – inform of booklet titled “Standards for cassava products and guidelines for export”.

1. 1. QUALITY REQUIREMENTS AND STANDARDS SPECIFICATION FOR CASSAVA AND CASSAVA PRODUCTS

Standards are important because they:

• Ensure that quality products are produced
• Promote safety and protection of consumers
• Limit the sale of unwholesome products
• Promote fair trade (both domestic and international trade)
• Have reference status in commercial contracts and in court in the event of a dispute.

Standards are drawn up at International, Regional and National level. Works at these three levels are coordinated by common structure and cooperation.

2. STANDARDS FOR CASSAVA AND CASSAVA PRODUCTS

The involvement of Standards Organisation of Nigeria (SON) in the standardization and Quality control of cassava and cassava products is achieved through the elaboration and implementation of Nigerian Industrial Standards (NIS) for cassava and cassava products. In order to ensure that quality cassava and cassava products are produced and stored for local consumption and for exports, the relevant standards have to be strictly implemented.

The organization has elaborated standards for Cassava Root, Flour, Gari, Chips, Starch and Composite Flour. These standards specify the quality requirements, classification, methods of processing, packaging, storage and methods of sampling and test of cassava and cassava products. These standards are available and can be purchased from SON library at Lekki and any of our zonal offices across the nation.

3. QUALITY CONTROL OF CASSAVA PRODUCT

Quality in cassava products can only be defined with reference to the end use of the products i.e. the purpose for which it is intended. In each case the starting or basic materials will be subjected to certain tests in order to determine whether they are suitable for the process concerned. The two important basic materials requiring analysis are the cassava roots and the water used in processing. The cassava roots

and the water shall comply with the requirement specified in the NIS for Cassava Roots (NIS 459:2004) and NIS for Potable water (NIS 306:2004) respectively.

The analysis to determine the quality of cassava products consists of a group of selected tests, which are carried out at the various processing stages (both in­process and on finished product) and which together provide the best possible general insight into the usefulness of the product. The parameters to be analyzed for and the analyses are as specified in the various standards for cassava Roots, Flour, Starch, Chips, and Gari. For instance the tests to determine the quality of food grade cassava starch as specified in the standard for food grade starch include those of:

1. Colour

2. Odour and Taste

3. Foreign matter

4. Solubility

5. Iodine

6. pH

7. Starch content

8. Ash

9. Acidity

10. Viscosity

11. Sulphanated ash

12. Moisture content

13. Fibre

14. Acid insoluble Ash

15. Chloride

It is important to note that these tests give valuable information on the quality of the cassava starch, for example:

Particle Size measures the efficiency of the milling.

Colour measures the purity of the product and indicates clean processing

Foreign Particles the presence of foreign particles affect the colour of the product. The degree of whiteness and clearness depends on the quantity of pigments, dirts, present in the products

Ash measures the amount of inorganic constituents present in the products and indicates clean processing. The colour of ash is also of interest, as an off-colour indicates presence of objectionable elements (eg brown -red from iron)

Moisture high moisture content encourages mould and other microbial growth.

pH indicates the presence of moulds or impurities,low pH indicates deterioration

On the basis of the results of these tests, quality is usually designated. All these tests help to determine the quality and therefore the commercial value of the product. Thus high quality cassava products are those that meet the requirements specified in the relevant standards for cassava products.

The standard also specifies:

Packaging, Transportation and storage requirements: Cassava products shall be packed, transported and stored in containers which will safeguard the hygienic and organoleptic qualities of the products. The packaging material shall not impact any odour, taste, colour or any extraneous material

Labelling requirements

The package shall be marked for identification with the following:

16. Name of the product

17. Net weight

18. Name and address of the manufacturer

19. Batch number and expiry date

20. Country of Origin

21. MANCAP certification mark

Additives Added: Food grade starch may contain (food additives as approved by the relevant regulatory body). ascorbic acid of 0.2% maximum as colour improver.

Hygiene: Good Manufacturing Practice (GMP) shall be followed in the manufacture of quality cassava products

Good Manufacturing Practice (GMP) must be installed to achieve the production of high quality cassava products.

Manufacturing of quality cassava products (Flour, Starch, Chips and Gari) that will be acceptable internationally requires great care from the handling of the raw material, through processing to the end products.

Importance of Quick Processing

Quick processing is very vital in the production of high quality cassava products. For instance, in processing of Edible cassava flour and it is vital to complete the whole process within 24 hours because as soon as the roots are harvested and during each subsequent stages of manufacture, enzymatic processes are apt to develop with a deteriorating effect on the quality of the end product Therefore it is important to have a well organized supply of root within relatively short distance of the processing plant and also have organised stages that will minimize delays in processing. The roots should be received from the field as soon as possible after harvest.

CRITICAL CONTROL POINT IN THE PRODUCTION OF EDIBLE CASSAVA FLOUR

Moisture content - Cassava Root

Filth, Rotting, Mould

- Peeling

Portable water that meets NIS 306:2004 - Washing

The grater must be made of stainless steel - Grating

- Dewatering

Moisture content, mould - Drying

Colouration, contamination

Contamination, Infestation - Milling

Appropriate sieve size depending on the - Sieving

end use

Packaging material, weight, sealing, Labeling - Packaging

During processing, (depending on the use of the end product) the hydrocyanic acid content of the cassava should be taken into account. The cassava root contains a cyanogenetic glucoside which begins to break down upon harvest into hydrocyanic acid, acetone and glucose by the action of the enzyme linase. Hydrolysis of the glucoside by the enzyme can be accelerated by soaking the roots in water, by crushing or cutting them or by heating.

Drying

Improper drying also has unfavourable influence on the quality of the cassava products. So drying process should be properly handled.

CONCLUSION

From the foregoing, it can be seen that the importance and need for standards in the production of high quality cassava products that will meet the domestic as well as the international markets can not be over emphasized.

The potential of cassava products as substitute for wheat flour, maize starch in ries, pulp, pharmaceutical confectionaries, Animal feeds industries and other related industries is high. There is therefore need for acceptance and compliance to the relevant standard in order to achieve wide acceptance of these products by the end users.

Thank you your attention.

Opening Ceremony

The opening ceremony commenced at about 10.30 am with prayer from the Chairman of the Nigerian Institute of Food Science and Technology (NIFST), FCT Chapter, Mr. A. B. Aluko.

The National President Nigerian Institute of Food Science and Technology (NIFST), Professor I. A. Adeyemi, gave a welcome address and briefed the audience on the objectives and activities of the Institute. It was stressed that NIFST Collaborates with other government agencies and non-governmental organizations to achieve her objective. It was further emphasized that cassava is a crop relevant to all Nigerian agro-ecological and geopolitical zones. Moreover, contrary to the popular opinion on the cassava production statistics in Nigeria, he reported that the North-Central region is the largest cassava growing zone in the country. He further stressed that Nigerians stand to gain from the potential economic strength of cassava as an industrial crop with cassava flour as the only product with widest industrial utilization. Nigeria was affirmed as the one of the nations where research efforts have been devoted to composite flour technology. It was revealed that the mid 80s, a national conference on composite flour was organized by industrialists such as flour millers and master bakers with Chief Ogunsanwo (Managing Director Temitope Bakeries, Shagamu) representing the bakers association at the conference. A government sponsored FAO on composite flour led Peter Sleighman (TMO, Wageningen) was also commissioned to investigate the possibility of 10% cassava flour inclusion into wheat flour. Since then it was identified that legislation (or political) will of the government was needed to transform cassava to industrial and economic crop. He pointed out that the quantity and quality of protein in wheat flour to be used in making flour are important. With low protein quality and quantity in wheat flour, further dilution with cassava flour will reduce the baking quality of the flour. Therefore, flour millers should ensure high quality wheat is used in flour production; government agencies such as Standard Organizations of Nigeria (SON), National Agency for Food Drug Administration and Control (NAFDAC), and Consumer Protection Council (CPC) in evolving industrial standards, enforcement of compliance, and protection of consumers’ interest are important for the success of the composite flour technology. The President also acknowledged the patriotism of Honorable Olakunle Salako by sponsoring a bill on cassava inclusion in wheat flour at the National House of Assembly. He promised that NIFST will be ready to provide the necessary technical support to ensure the implementation of the bill. It was also stressed that development of simple technique of determining the level of inclusion of cassava flour is important at the mill or the bakery. This will serve as means of quality control to the millers and bakers; it will also assist government agencies in surveillance activity to ensure that certain flour mills do not frustrate the effort of the government by over-diluting baking flour to discourage the bakers form patronizing composite flour.

Professor O. A. Ogunmoyela explained that the purpose of the stakeholders’ meeting was to review the country’s situation in terms of industrialization of cassava processing to determine the past, the present and the future of cassava as an industrial crop. He stated that the objectives of the meeting include

1. To promote Nigeria’s industrial potential through cassava value addition.
2. To educate and sensitize the cassava SME on the regulatory standards on high quality cassava flour (HQCF).
3. To familiarize cassava SMEs with opportunities for local and international outlets for cassava-based products.
4. To update the cassava SMEs on the status of the legislative instrument for 10% HQCF inclusion policy.

According to him, outcomes of the meeting should be reflected in terms of successful diversification of our economy from that of mono-economy (oil-based). It was also mentioned that SMEs need to realize that it is right time they start regulating themselves. Although, there is currently the Nigerian Industrial Standards (NIS) on cassava and its products, there is the need for stronger legislative backing for the 10% inclusion of HQCF in wheat flour for baking purposes. According to him NIFST has made some technical input into the current cassava industrialization issues by conducting training on HQCF production and survival strategies in diversification of cassava products in two states. Other important issues that should be considered by SMEs include maintenance of processing facilities, improvement of existing designs of processing facility to improve efficiency, SMEs registration to enhance product accreditation by prospective clients, record keeping and documentation of processing activities as well as regulatory control of SMEs (quality assurance). Despite the first position occupied by the nation among the cassava producers, she is yet to be located in terms of value addition to cassava, implying its low industrial utilization. A major strength of the country to make remarkable impact on cassava value addition is development of flash drying technology. Due to lack of national cohesiveness, it has been very difficult to explore the opportunities in using other natural resources to jump start the diversification of national economy. He therefore,

In his goodwill message, Professor Lateef Sanni (the Country Manager, CAVA) informed the house that as a result of introduction of 10% HQCF inclusion policy there has been phenomenal increase in the number of cassava-based SMEs in the country. Currently, about 120 SMEs have been established by the government alone across all the geopolitical zones to support the federal government initiatives on cassava. He acknowledged some cassava SMEs that have continued to use product diversification strategies to sustain their business in the dwindling situation of cassava processing business. He specifically mentioned glucose syrup (GCS) production from cassava as a very lucrative business as only about 26% of annual local demand of GCS has been locally satisfied. CAVA project is expected to benefit about 24,000 farm households and village processing units, two intermediaries and a lot of other end users in terms of increased income generation form cassava production and processing. To better demonstrate the potential of cassava as an economic crop, about 5 billion naira was realized between 2005 and 2007 as income by cassava farmers only from the sales of cassava stem domestically. One of the SMEs specialized in fabrication of cassava processing equipment had sold to date at least eighty flash dryer units at about 2.1 million naira per unit. He concluded that the ongoing cassava initiative has the potential to enhance income generation, ensure stable policy environment, reduce pang of food crises in Nigeria. Moreover, passing a bill of 10% HQCF inclusion into law will make the legislators friends of the poor.

While delivering his goodwill message, the President of NICAPMA, Engineer Ayo Olubori, remarked that the stakeholder meeting is another landmark attempt to reinvigorate the dwindling cassava business in the country. He maintained that within the first year of implementing the federal government’s cassava initiative (2004-2005), the annual cassava production jumped from about 39 to 49 million metric ton, the number of cassava SMEs increased from ten to above hundred while well over one billion private investments were made in setting up cassava processing facilities alone. During this same period, above five thousand direct jobs and over 60,000 indirect jobs were created and more than 500,000 Nigerians became employed. It was opined if 10% HQCF inclusion is fully implemented, it will significant positive impact on our economy. Subsequently farmers were discouraged and desisted from cassava cultivation due to low price incentive and lack of cooperation of end users with the HQCF inclusion policy. He recalled that in 2006 cassava roots and HQCF which were sold at N10,000 and N75,000 per ton were later sold at N8,000 and N65,000, respectively, as a result of increased cassava production. In his opinion, if the natural trend of price reduction has continued by now cassava could have been sold at much lower prices. He maintained that with the high yielding varieties of cassava released for cultivation, farmers do not stand the risk of losing out if the downward trend in price still continued. The excuse given by the flour mills for their discontinuity in the use of HQCF for composite flour manufacture is lack of basic and specialized infrastructure is not tenable. He finally suggested that food legislation backed by vigorous enforcement remains the only solution to revive the Nigerian cassava sector. He therefore called on the patriotic stakeholder to identify and support the house bill number 197 of 2009 on mandating the inclusion of HQCF in baking flour sponsored by Honorable Olakunle Salako. The bill captures the request of NICAPMA in terms of forming a national coordinating body (National Composite Flour Committee). He however appealed to some unscrupulous Nigerian-sponsored foreigners that go about feeding the government with untrue information about the cassava sector to the campaign in developing the cassava sector for the interest of the citizenry. The stakeholders are expected to make a declaration of hope and reassurance to transform the life of millions of Nigerians an curb any future insurgence by unemployed and hopeless people of the country.

The DG FIIRO, represented by Dr. (Mrs.) Elemo, said FIIRO was founded in 1956 as one of the earliest research institutes in the country. She recalled that the issue of HQCF inclusion was rekindled after the experience of the former President, Gen. Olusegun Obasanjo, who tasted some food products such as bread and confectioneries made from composite flour during a visit to FIIRO in 2002. He could not belief that cassava flour was added to the flour used in making the products. He confirmed that cassava has a future in industrialization of Nigeria and therefore started the governmental cassava initiatives. The DG appreciated the Bill and Melinda Gates Foundation, USA, for sponsoring Cassava: Adding Value for Africa and for choosing cassava in particular as one of the means in reaching out to the rural poor of Africa with a view of improving on their well being. He also appreciated NIFST for collaborating with CAVA to organize this meeting which specifically addresses issue of food security as part of the seven-point agenda of the federal government. He opined that the meeting is strategic as it coincides with the period when a serious effort is being made to correct the past error of not supporting the 10% HQCF inclusion with legislation. The enactment of the law is expected to move all other sectors and increase the demand for HQCF thereby alleviating poverty by increasing the income of farmers, processors and end users. He therefore appealed to stakeholder to support the CAVA project in creating additional market opportunities for HQCF and other cassava products. NIFST and FIIRO have been working together as partners under CAVA to address the issue of quality compromise reported by the flour millers on the cassava flour supplies received so far. The much awaited legislation is expected to address quality issue, as well as placing ban on importation of cassava products into the country. It was reiterated that through product diversification new markets could be created. The stakeholders should be able to determine how the cassava sector’s development will be sustainable. It is the fervent prayer at FIIRO that the bill on cassava flour inclusion before the national assembly will be passed into law.

In the keynote address on the ‘Current Status of Nigerian Cassava Programme: Developing Local and International Markets’ presented by Mrs. Opeewe on behalf of the Honorable Minister for Commerce and Industry, it was acknowledge that the stakeholders meeting is a milestone in the collective resolution of stakeholder to develop the cassava sector in the country. She stated that the objectives of the government’s cassava initiative in the year 2002 were to:

- Ensure increased production, processing , packaging of cassava and cassava-related products for both domestic and export purposes

- Explore the huge economic potential cassava as a staple for food security and as industrial raw materials to create job, reduce poverty and empower our people

- Boost foreign exchange earnings through exportation of cassava and cassava-related products to the international markets

The Minister reported that following the inception of the cassava initiative, the tremendous potential of cassava as food and industrial raw material has been shown. It has also generated interest locally and abroad for Nigerian cassava while farmers have actually responded by increasing cassava production. Many entrepreneurs have invested heavily in cassava processing to flour, pellet, glucose syrup etc. Of particular interest is that of the glucose syrup making factory established by the Ekha Agro Farms Limited at Ibafo in collaboration with the International Starch Research Center in Denmark which is the first of its kind in Nigeria and West Africa. She further pointed out that there a lot of market opportunities for cassava in countries like China. The country’s incapability to compete favorably with Thailand and Brazil in terms of cassava marketing was attributed to the low root yield of the cassava varieties popularly planted in the country. It was suggested that there is need for additional attention on processing cassava for increased domestic use particularly by the flour mills to support the 10% HQCF inclusion policy in order to create more job, enhance poverty alleviation, reduce rural-urban migration as well as conserve the foreign exchange earning expended on wheat importation. She announced to the stakeholders that in line with the government’s seven-point agenda, the government has decided to erect about two hundred cassava processing centers in twenty two states of the federation including the Federal Capital Territory (FCT) as public-private partnership venture. Similarly, the Ministry of Commerce and Industry in collaboration with the International Center of Tropical Agriculture, Colombia will be distributing the beta-carotene rich cassava varieties of cassava to farmers in Nigeria during the next planting season. The efforts of international funding bodies like the United State Agency for international Development (USAID), Common Fund for Commodities (CFC) and the International Fund for Agricultural Development (IFAD) in supporting the Nigeria’s cassava initiative were commended. The five million dollars provided by USAID to support a project entitled ‘Unleashing the power of cassava in response to food price crises’ in Nigeria, Malawi, Ghana, Sierra Leone, Mozambique and Democratic Republic of Congo (DRC) was particularly acknowledged. Similarly, Nigeria is the Coordinator of the CFC project on cassava value chain aimed at increasing the capacity of SMEs in Nigeria, Benin Republic and Sierra Leone. The Minister mentioned that two of the CFC project sites have been commissioned in Masaka and Kuje in Nigeria.

The financial support of the Bill and Melinda Gates Foundation, USA to the tune of 13 million USD for C:AVA project was appreciated. Similarly, the 500 million NGN provided by the Flour Millers’ Association of Nigeria (FMAN) as cassava empowerment fund to support the 10% inclusion policy was mentioned too. The FMAN fund is accessible by cassava growers, processors equipment fabrication and research institutes to enhance their capacities towards the actualization of HQCF inclusion policy. The minister informed the house that most of the beneficiaries have accessed the fund. In addition, the Nigerian Agricultural Cooperative and Rural Development Association and the Bank of the Industry have financed micro and macro-cassava processing centers in Nigeria towards HQCF production to assist in successful implementation HQCF inclusion policy. The Minister announced that in the true public-private partnership spirit, the government is ready to support and encourage cassava processing by creating enabling environment for success.

Technical Session

The representative of the Flour Millers’ Association, Mr. O. Ogunyemi of the Flour Mills of Nigeria while making his presentation reported that flour millers have been so much challenged to exercise a lot of tolerance with regards to quality of HQCF supplied to meet up with the production of composite flour. According to him most HQCF supplied hardly meet maximum of 12% moisture content. He also mentioned that on the issue of pricing flour millers decided to jack up the price of HQCF to about 70,000 NGN per ton to encourage SMEs and suppliers. The flour millers are of the opinion that the policy environment on the composite flour issue is not tidy. For example the gazette supporting wheat flour importation is not in any way favorable to local industries. He further submitted that most of the wheat flours imported are mostly of biscuit type. He suggested that a holistic policy that will take care of other cassava products should be made for future purposes. All impediments to policy implementation on the cassava utilization should be removed. He also presented a list of suppliers of HQCF so far to the flour mills.

The Director General of the Standard Organization of Nigeria (SON), represented by Dr. Y. Alaaya said that SON as a regulatory body, the interest of all stakeholders should be defended. He corrected the impression of the other stakeholders that contributions of the government agencies are not adequate to support the HQCF inclusion policy. Rather argued that cassava issue in the country is highly politicized making the governmental effort to be unnoticeable. To demonstrate the previous efforts made by SON, he informed the house that some flour mills were closed due to their non-compliance to HQCF inclusion policy. He further reported that about 2% of the HQCF were able to meet up with the quality requirement and consequently 5% HQCF inclusion was agreed to reduce the negative influence of poor quality supply and meet up with millers’ production target. He established that low consciousness about the quality requirement by the SMEs should be addressed to improve on the current situation. He further stressed that guidelines for cassava-based products are available from SON to assist processors to meet the quality requirement.

The Director General of the Consumer Protection Council (CPC) represented by Dr. O. J. Oluwatola expressed his appreciation of the stakeholders’ meeting where the consumer perspective of the cassava issue is being addressed for the first time. He maintained that CPC is not averse against 10% inclusion policy but the process of implementation must be properly done by determining the most effective way of implementing the policy locally. He said as far as CPC is concerned the flour millers, ethanol producers, and other HQCF users are part of the consumers that need to be protected. He suggested that generally market-driven product development strategies should be drawn to further strengthen the local cassava market. He suggested that local cassava consumption can be improved upon by:

• · Reviewing the strategy of implementing HQCF inclusion policy
• · Finding additional uses of HQCF apart from bread
• · Developing appropriate technology for new industrial products like ethanol, glucose syrup etcc.
• · Encouraging farm gate processing of cassava into products like chips which can be put to many further uses
• · Banning smuggling and importation any cassava product
• · Supporting newly developed cassava-based food products with massive consumer acceptability campaign
• · Composite bread should be sold as luxury products to the rich and later made available to the masses

General discussions and questions (I)

The President of NICAPMA: Engr. Ayo Olubori

He called for high level of patriotism from all stakeholders. He observed that despite the effort of FMAN’s previous efforts to identify potential and real cassava SMEs to patronize across the country, it was observed that LPOs were still given mainly to unauthentic suppliers which is why the poor quality of supplies prevailed. It was gathered that the fake SMEs patronized roadside cassava flour producer to meet up with the supply request thereby compromising quality. He further pointed out some of their accredited members who have not received LPOs from the flour mill since the last three years are now present in the ongoing stakeholders meeting to testify to his claims. He also said that tariff regime affected cassava processing business in 2008. He recalled that despite the enormous struggle embarked upon by NICAPMA it was possible to fight and win the campaign to stop wheat flour importation. He was of the opinion that the considerable attention given to HQCF as the foremost cassava product s due to the relative simplicity of the processing technology compared to others like starch and glucose syrup. Because of the level of advancement made in the legislative campaign to support the inclusion policy, he opined that it is already late to review the process. He also sought for detailed explanation on why some flour mills were closed down.

The Vice President NICAPMA

He said that the main reason why he supported the 10% HQCF inclusion policy is that stands to promote SME to business partners with the flour millers. He also opined that other cassava products should also be given attention. He suggested that the government should encourage public-private partnership venture should be promoted. This could help to determine the appropriate intervention needed to entrench cassava initiative. He further suggested that the interest of cassava growers, processor and user’s should be protected equally by whatever intervention made.

The Representative of the Cassava Growers: Mama Grassroots

She acknowledged the assistant rendered so far by IITA in supplying cassava cuttings for use in the Cross River State. She solicited for training of the grassroots on novel, nutritional and cheap ways of utilizing cassava to alleviate poverty and improve their nutritional status. However, she campaigned against introduction of GMO cassava materials in the country’s farming system. Instead more effort should be paid to dissemination of high yielding and pest resistant cassava.

Representative of Arewa Multipurpose Cassava Processors

He confessed their unawareness of the existence of NICAPMA until very recently. He specifically mentioned that a major constraint faced by cassava processors in the northern part of the country is the inadequate services provided by fabricators available to them. Hence, it is presently difficult to recommend most fabricators for any processor. Moreover, about 15% of the total equipment cost is often taken as the cost of equipment installation. He sought for contact addresses of accredited equipment fabricators in the country.

Industry and Technology Review Editor

He confirmed that many of the information publicly spread about GMO foods are not true. He however suggested that journalist should be involved in spreading information on cassava processing.

Responses (I)

Mr. Ogunyemi FMAN:

• · There are about 26 flour mills spread throughout the nation. So, a lot of HQCF needed to be produced to satisfy their production requirement.
• · Flour Mills of Nigeria encourages HQCF suppliers by paying for supply within four days after supply
• · Truly there may be some undue influence of superior officers (Nigerian Factor) on issuance of LPOs

Dr. Oluwatola:

• · Marketing of cassava products should be given serious attention. Markets have behaviors and so it should be studied to sell cassava products

Prof. Lateef Sanni:

• · Consumer acceptance of especially composite bread has long been established by the Roots and Tubers Expansion Programme (RTEP), International Institute of Tropical Agriculture (IITA) and the Ogun State Agricultural Development Programme (OGADEP) in a previous study conducted in 28 states of the nation with 400 consumers per state
• · Composite bread is no being sold in major cities
• · Cassava starch is still sellable to many industrial users
• · HQCF is the product that need to be promoted now
• · Bakers need to be trained to use their business initiatives and some financial guarantee need to be provided for them in case of failure in composite flour application

DG, SON

• · Flour mills were closed purely due to non compliance to inclusion policy
• · In order to make the consumer test more credible, CPC should be involved
• · The issue of quality compliance by SMEs should be given high priority
• · SMEs are assured their business will break even no matter how much they spend on quality compliance

Dr. Osuji

• · Mechanization of cassava processing activities should be considered to make the business more profitable

General discussions and questions (II)

Member NICAPMA

It was observed by a member of NICAPMA that in spite of increase in HQCF to 70,000NGN per ton, most SMEs have not been able to sell to flour mills due non issuance of LPO. He was of the opinion that flour millers should liaise with NICAPMA to for authentication of HQCF supplier to solve the problem of low quality of HQCF supply. He inquired if the SON can close any non-compliant flour mill presently.

Pastor Soladoye, Member NICAPMA from Jos

He suggested that flour millers should confirm that any prospective HQCF supplier as a genuine processor before issuing LPO to such. He also asked how the activities of the unscrupulous processors could be curbed.

Mrs. L. Ogunsanya BLOPAMED

She assured the house that with the current market price of gari at 140,000-150,000 NGN per ton, it has a comparative market advantage than HQCF and is not likely to favor processors willingly focusing their attention to HQCF with 70,000 NGN per ton. He Suggested that an appropriate price for HQCF should be determined at the end of the meeting.

Alhaji Daramola, WAHAN Foods, Ilorin

He solicited that SON should assist in certifying SMEs purposely to recommend them for patronage by flour millers. He also advised that flour mills may have to deemphasize on making too much profit for now from composite flour manufacture to encourage local cassava SMEs.

Professor Ogunmoyela, NIFST

He recommended that NICAPMA should also be able to obtain the HQCF supply statistics by her member to flour mills. He also called for the re-orientation of cassava SMEs to awaken the true business spirit in them.

Mr. Salako, National House of Assembly

He suggested that NICAPMA and FMAN should join effort to ensure that government through the Honorable Minister of Industries continues to retain the ban placed on importation of wheat flour.

Dele Olugbetun, Ogun State Cassava Revolution Programme

He opined that a multidisciplinary approach should be taken to surmount the challenges of the inclusion policy. Furthermore, he suggested that multiplication of high yielding and disease resistant cassava stems should be given high priority.

Farmer’s Representative, Karu Local Government, Nasarawa State

He complained that the major constraint of the cassava farmers in the state is that the improved cassava varieties are not available for planting and solicited that the new varieties currently being distributed should be sent to Nasarawa State.

Mr. Olawale, NIFST Lagos

He called the attention of the participants to the previous success achieved by the nation in the increased production and industrial application of sorghum as a result of government’s banning of barley importation. He said similar success could be achieved if the government gives necessary legislative backing for banning importation of cassava based products and wheat flour. He equally cited the instance of ban placed on importation of fruit juice concentrate as the key factor for the increased local production of fruit juice. He believes all these examples of what have worked in the past should be cited while soliciting for government’s support.

Responses (II)

Mr. Ogunyemi

He responded to suggestion that stakeholders should agree on the appropriate price that should be paid for HQCF by flour mills and other end users maintaining that the forum is not appropriate for taking such decision. He advised that SMEs should de-emphasize on marketing their products to the flour mills only. He corrected the view that given the current situation of the cassava processing and utilization in the country, the monetary donation made by the FMAN (500 million NGN) has only gone to the drain. He also mentioned that the stringent conditions attached are debarring cassava stakeholders to have access to finances.

Engr. Olubori

He submitted that marketing at appropriate price will drive the cassava business a lot. He declared that NICAPMA was not part of the meeting where it was decided that a ton of HQCF be sold to millers at a price of 70,000 NGN instead of 119,000 NGN recommended by NICAPMA. He informed the stakeholders that NICAPMA has already written a letter to the President on placing ban on cassava products and wheat. However, the association would make some follow-up on the previous attempts by writing another reminder. He also reported that names of some HQCF manufactures that have not enjoyed the patronage of the flour millers had already been submitted to FMAN. He also feared that the legislation being sought may not favor the SMEs as expected.

Dr. Oluwatola

He said for legislation on consumer product to ban must be placed on importation of similar commodities. He further solicited for consumer enlightenment for the inclusion policy to succeed.

Prof. Sanni

He emphasized that government needs to complement the cassava multiplication efforts embarked on by ongoing projects like C: AVA, CFC and others. He mentioned the frantic effort made by some large scale cassava processors like Godilogo for advancing the cassava processing technology by singly funding the fabrication of improved flash dryer.

Dr. Alaaya

He said enforcement of standards was relaxed to encourage participation of more SMEs in cassava processing. He assured that SON will make all necessary efforts assist SMEs to achieve the required standards and recommend such processors to flour mills for patronage. He reported that more than five flour mills were closed down in the last two year for non-compliance. It was also reported currently the flour mills producing at >60% of the capacity are not more than three. Therefore, full patronage of SMEs by the flour mills is not realistic.

Closing Remarks by Prof. Adeyemi

He lamented that one of the factors militating against quality compliance by SMEs is that most of them lack laboratories or have affiliations to other laboratories for quality checks for compliance. He also advised that flour miller should not patronize unreal cassava processors. He however called for government’s contribution by subsidizing cassava production cost and creating more jobs for farmers. He also suggested that proper labeling of flour products from the mills should be done by indicating the level of HQCF inclusion to assist end users purchase the appropriate flour for different uses. He also said that product development initiatives should be embarked upon by the private sectors to enjoy the benefits of the cassava initiative. He mentioned reports of adulteration of baking flour by unidentified companies are available but flour millers were not involved. He also complained the current drift of manufacturing companies from the country to neighboring countries could be reversed if the required infrastructures are provided. He promised that NIFST will continue to organize this kind of forum until success is made. He also apologized for the previous postponement of the meeting and explained it was due to the expected participation of a foreign partner which became impossible due to some circumstances.