Inclusion of High Quality Cassava Flour (HQCF) into confectioneries offers N3.5 trillion opportunity for processors, farmers and other players in the value chain, experts say.
This is because daily consumption of wheat-based confectioneries is estimated at N9.506 billion and an attempt to replace it with the more healthy cassava flour will yield N3.469 trillion each year for players in the value chain.
“Nigerian population is 196 million. If 97 percent of the population is between the ages of 15-64 and 1-14, it implies that 190.12 million of the population eat any of bread, chin chin, wrapped sausage or noodles daily. Based on the assumption that a portion size is N50 on the average, the potential market per day in Nigeria is N9.506 billion,” said Folusho Olaniyan, programme director of Agra Innovate and CEO of Contact Consulting Nigeria Limited.
The N9.506 billion daily potential will translate into N3.469 trillion each year, checks show.
Olaniyan disclosed this at a stakeholders’ workshop entitled, ‘HQCF in Confectioneries: Techniques, Prospects and Economic Viability’ organised by the Federal Institute of Industrial Research Oshodi (FIIRO) in collaboration with Cassava: Adding Value for Africa II (C:AVA II) in Lagos last Thursday. C:AVA is funded by Bill &Melinda Gates and is targeted at boosting value addition in cassava and incomes of farmers.
According to her, the use of cassava flour had the capacity to develop the economy and make farmers prosperous.
“It is important we let people know that cassava has more health benefits than 100 percent wheat,” she stated.
Olaniyan said the next step was to develop an I-baking application that could be accessed on any android phone, adding that this would enable rural dwellers and key stakeholders to access the right information at the right time.
She said implementation of the 10 percent cassava inclusion would be a welcome development as it would stimulate the use of cassava flour and enhance the health of the population.
She pointed out that the worry of people concerning cassava flour was the use of different types; supply of partially fermented cassava flour resulting in poor product quality; presence of impurities such as sand, foul odour and shorter product shelf life, but added that these should rather be sources of encouragement
Gloria Elemo, director-general of FIIRO, said cassava was answer to Nigeria’s food security and the country’s industrial evolution.
Elemo, who is a scientist and professor, said Nigeria’s inability to utilise its God-given raw materials had cost it a lot in terms of development, foreign exchange earnings and industrial growth.
She called for 10 to 20 percent cassava inclusion in confectioneries, stating that Nigeria was no longer facing quality-related issues in cassava, given the level of research and technologies done by FIIRO.
“It is my prayer that the legislation of cassava flour inclusion in wheat flour for bread and confectioneries will become a reality given the investment and commitments that has been made by all stakeholders,” Elemo said.
She stated that researches over the years had confirmed that HQCF inclusion in wheat flour was safe and had FX, wealth, job and growth potential.
Adebosola Oladeinde-Opeodu, deputy director, CAVA II, said: “When we started Phase II we realised we were limiting ourselves. As much as HQCF is important, there are other areas we could use cassava within Nigeria. In CAVA II, we also focus on cassava as starch, cassava as ethanol, cassava as animal or livestock or poultry feed. With that, we are telling Nigerians that there are many opportunities and areas where they can use flour. There are other areas where they can get income from cassava outside the traditional use of it for ‘fufu’ and ‘garri’. It is an opportunity to confectioneries to uptake over N9bn in this country.”
ODINAKA ANUDU
