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Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) - Business (3) - Nairaland

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Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 10:59am On Nov 13, 2016
NUTRITIONAL ASPECTS OF YAM PROCESSING

On the basis of reduction in nutrients the preparation of yam flour appears to
be most detrimental process dealing to heavy nutrient losses, particularly
minerals and vitamins.

Fufu preparation and boiling of peeled yam (blanching) also
cause excessive losses due to the fact that yam contain water soluble vitamins
and minerals which are lost during this process. Although blanching unpeeled yam
tuber is a relatively lengthy process, but it has little effect on the nutritional values
(Bonetaet al, 1994).

The processes that appear most advantageous are charcoal grilling and
frying in palm oil. Nutrient loses thus appear to depend primarily on the amount of
edible surface exposed during processing. Peeling after blanching reduces
loses in the edible portion source less is removed during this operation.

Blanched yam flour when compared to un­blanched yam flour will have lower
nutritional quality due to vitamins and minerals loss during the blanching operation,
to reduce the rate of nutrients loss. Time of blanching should not be so long or
lengthy as well as blanching of unpeeled yam can go a long way in retention of
nutrients in yam (Krokida, 1998).
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 4:29pm On Nov 15, 2016
[quote author=lazybone1 post=49934233]1.3 Proposed Capacity

The capacity selection is a critical matter that should be decided through market
research. In this pre-feasibility study, the poundo yam factory would have the capacity
of producing 2 tons of yam flour per day, 50 tons/ month.

Start up Capex

Item Cost (N) Description
1 Industrial dryers 1,500,000
2 Yam milling
machine
2,500,000
3 Automatic packing &
sealing machine
2,000,000
4 Storage racks 2,000,000
5 300KVA Generator 800,000
6 NAFDAC
registration
150,000
7 Weighing scale 150,000
8 Other Capex 500,000
Total
9,600,000.00


To view the start-up capex and opex in tabular form http://nairamarkets.com/yam-flour-production-in-nigeria-feasibility-report/[/quote

for more info!
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by SayeJoe(m): 5:39pm On Nov 15, 2016
Nice idea
Please kindly send the full business plan to sayejosey@yahoo.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by SayeJoe(m): 5:39pm On Nov 15, 2016
Nice idea,
Please kindly send the full business plan to sayejosey@yahoo.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 11:12am On Nov 24, 2016
1.2 Opportunity Rationale

Flour has been used for centuries as vital ingredient of daily diet. Yam flour is an
important source of complex carbohydrates with a balance mixture of calories, proteins
B-vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc, minimal
amounts of sodium and other trace elements.

The products made by flour can be eaten by hand or mixed with other traditional and
modern dishes. Such all factors contribute to make it the most nitrous food for the
individual and commercially very importance for any economy.

Apart from serving as food, it has a lot of industrial uses. It is used in production of allpurpose-
adhesives. The adhesives are used by producers of cartons, packaging
companies and lather and shoe producers. The all-purpose adhesives is produced with
yam or cassava starch. Some industries particularly in Europe use yam flour in
preparation of high quality biscuits, bread, cakes to mention but few. In Nigeria also, it
is used in production of high quality bread and cakes.

The supply gap has been identified to continue to expand as the population of the
country which is estimated to be 160 Million continues to grow at 3.5% per annum. Also
the rural urban drift in the country would help to deepen the market for instant
pounded yam flour which is estimated at over N 3 billion annually in Nigeria.
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by SayeJoe(m): 1:05pm On Nov 28, 2016
Please kindly forward the comprehensive business plan to sayejosey@yahoo.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 8:54am On Nov 29, 2016
lazybone1:
NUTRITIONAL ASPECTS OF YAM PROCESSING

On the basis of reduction in nutrients the preparation of yam flour appears to
be most detrimental process dealing to heavy nutrient losses, particularly
minerals and vitamins.

Fufu preparation and boiling of peeled yam (blanching) also
cause excessive losses due to the fact that yam contain water soluble vitamins
and minerals which are lost during this process. Although blanching unpeeled yam
tuber is a relatively lengthy process, but it has little effect on the nutritional values
(Bonetaet al, 1994).

The processes that appear most advantageous are charcoal grilling and
frying in palm oil. Nutrient loses thus appear to depend primarily on the amount of
edible surface exposed during processing. Peeling after blanching reduces
loses in the edible portion source less is removed during this operation.

Blanched yam flour when compared to un­blanched yam flour will have lower
nutritional quality due to vitamins and minerals loss during the blanching operation,
to reduce the rate of nutrients loss. Time of blanching should not be so long or
lengthy as well as blanching of unpeeled yam can go a long way in retention of
nutrients in yam (Krokida, 1998).

Export opportunity
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by bigprince2010(m): 11:49am On Jan 02, 2017
bigprince2010@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by IPMA: 8:05pm On Jan 08, 2017
Pls send me the full details yusufabubakar96@yahoo.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by IPMA: 8:29pm On Jan 08, 2017
Pls am interested in the full details my mail is yusufabubakar96@yahoo.com
Thanks
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Nelton(m): 12:30am On Jan 09, 2017
Please send to kettegservices@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by samfaj: 7:34am On Jan 09, 2017
OP, kindly help me send d free report to olatunsfaj@gmail.com Thanx.
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by genesissource: 9:34pm On Jan 16, 2017
lazybone1:
Drop your mail to get the full report including the financial summary

Hi I am interested kindly send to akpovwajay@yahoo.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by tfx2012: 11:44am On Jan 24, 2017
Lazybone1 kindly send to tfx2012@yahoo.com thanks
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by slimjosh43: 1:18pm On Jan 24, 2017
Slimjish43@gmail.com
Please I need a copy
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Codylonghunter1: 11:49am On Feb 27, 2017
lazybone1:
NUTRITIONAL ASPECTS OF YAM PROCESSING

On the basis of reduction in nutrients the preparation of yam flour appears to
be most detrimental process dealing to heavy nutrient losses, particularly
minerals and vitamins.

Fufu preparation and boiling of peeled yam (blanching) also
cause excessive losses due to the fact that yam contain water soluble vitamins
and minerals which are lost during this process. Although blanching unpeeled yam
tuber is a relatively lengthy process, but it has little effect on the nutritional values
(Bonetaet al, 1994).

The processes that appear most advantageous are charcoal grilling and
frying in palm oil. Nutrient loses thus appear to depend primarily on the amount of
edible surface exposed during processing. Peeling after blanching reduces
loses in the edible portion source less is removed during this operation.

Blanched yam flour when compared to un­blanched yam flour will have lower
nutritional quality due to vitamins and minerals loss during the blanching operation,
to reduce the rate of nutrients loss. Time of blanching should not be so long or
lengthy as well as blanching of unpeeled yam can go a long way in retention of
nutrients in yam (Krokida, 1998).

Dear lazybone1....can I request a full free business plan for this business? My email is charliephantom5sg@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Sobandemojisola: 11:22am On Mar 01, 2017
You need to take action today and stop depending on your salary. Currently dollar is N400 Per dollar and Oil is $49 per barrel. so things are highly expensive in the market and yet your salary is the same because you dont have control over it. Get a plan B for yourself today.
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Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by dimejiphraz21: 2:42am On Apr 21, 2017
dimejiadebanjo21@gmail.com kindly email me the full report
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by mualima: 7:04pm On May 30, 2017
mnmorganics@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by ekcel(m): 8:04am On Jul 30, 2017
Pls kindly send it to ekongreals@gmail.com.
Thanks
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by olorogundafe(m): 5:08am On Oct 26, 2017
Please send me the comprehensive Business plan and feasibility study: joachim_okhai@yahoo.com
lazybone1:
Executive Summary

Yam (Discorea spp), a tropical perennial crop cultivated mainly for its edible tubers is a
staple food consumed worldwide and provides much economic benefit to the producers.
Yam (Discorea species) can also be described as an annual or perennial tuber-bearing
and climbing plants belonging to the family of Diocoreceae.

Yam flour is a creamy-white, granular flour with a slightly fermented flavour and a
slightly sour taste made from fermented, gelatinized fresh yam
tubers. Yam flour is used in the preparation of poundo yam. It is a cherished delicacy
when served in the form of “Samolina” or “Samovita”, with well-prepared soup.

There is high demand for Instant Pounded Yam Flour in both domestic and international
markets. In the international market, large market exists in Europe and America and
other continents most especially with sizeable black people. The potential demand for
IPYF is in excess of 500,000 tonnes/annum

The supply gap has been identified to continue to expand as the population of the
country which is estimated to be 160 Million continues to grow at 3.5% per annum. Also
the rural urban drift in the country would help to deepen the market for instant
pounded yam flour which is estimated at over N 3 billion annually in Nigeria.
West Africa accounts for 90-95% of world yam production with Nigeria the largest
single producer. In 2004, global yam production was about 47 million metric tons (MT)
with 96% of this coming from Africa. Nigeria alone accounts for about 70 percent of
world production. It is the second most important root/tuber crop in Africa with
production reaching just under one third the level of cassava.

These coupled with the geometrically exploding population and the continued ruralurban
drift continues to fuel the demand for well packaged food stuffs especially poundo
yam, a staple food in the country.

The SWOT analysis showed that the opportunities of the business outweigh the
challenges and was concluded that instant poundo yam flour idea is healthy and feasible
in Nigeria.

http://nairamarkets.com


Drop your mail here to get the full comprehensive report for free , 08077918755
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by olorogundafe(m): 6:05am On Oct 26, 2017
Hello sir,
please WhatsApp or sms me and let's work together on this project - I want to start small.
dboss444:
Nice1

I served in a community where yam is in abundance, whn I landed thr I took upon myself to produce instant poundo yam, the process aint tedious but some factors must also b considered eg the specie of yam, some yam specie change colour after drying. Could hv uploaded pics but can't. If you want to strt small the most important Machine is drying machine. Other factors can be walked arround. A very wonderful bussiness if you are an entrepreneur/ investor

1 Like

Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by AchieversFarms(m): 3:55pm On Nov 23, 2017
lazybone1:
1.2 Opportunity Rationale

Flour has been used for centuries as vital ingredient of daily diet. Yam flour is an
important source of complex carbohydrates with a balance mixture of calories, proteins
B-vitamins, calcium, folacin, iron, magnesium, phosphorus, potassium, zinc, minimal
amounts of sodium and other trace elements.

The products made by flour can be eaten by hand or mixed with other traditional and
modern dishes. Such all factors contribute to make it the most nitrous food for the
individual and commercially very importance for any economy.

Apart from serving as food, it has a lot of industrial uses. It is used in production of allpurpose-
adhesives. The adhesives are used by producers of cartons, packaging
companies and lather and shoe producers. The all-purpose adhesives is produced with
yam or cassava starch. Some industries particularly in Europe use yam flour in
preparation of high quality biscuits, bread, cakes to mention but few. In Nigeria also, it
is used in production of high quality bread and cakes.

The supply gap has been identified to continue to expand as the population of the
country which is estimated to be 160 Million continues to grow at 3.5% per annum. Also
the rural urban drift in the country would help to deepen the market for instant
pounded yam flour which is estimated at over N 3 billion annually in Nigeria.

Please need this report. Thanks osawe4christ@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by rabiuanis(m): 5:14pm On Mar 08, 2018
thanks for this piece.
i need a copy.
rabiuanis@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by loefash44: 5:28pm On Mar 15, 2018
hi please i would like to have copy of this report.
loefash@gmail.com
thanks a lot
lazybone1:
5.0 Manpower Requirement

A total of 8 personnel is needed depending however on the scale of production.

Designation Personnel Monthly Annually
Manager 1120,000.00
1,440,000.00
Accountant 1
70,000.00
840,000.00
Marketer 1
70,000.00
840,000.00
Machine Operator 2
100,000.00
1,200,000.00
Factory Assistants 2
60,000.00
720,000.00
Security guards 1
15,000.00
180,000.00
Total 8
435,000.00
5,220,000.00
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by segzysexy(m): 7:22am On Mar 16, 2018
i will like to get a copy of this business information. my email is aybashir2010@gmail.com. thanks
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by samdontdelay(m): 6:53pm On Dec 27, 2018
Good day,
Please send me a copy of this business information and ensure your contact details are embedded so as I can contact you as I wish to work with you.
Email: samdontdelay@gmail.com copy sambefeglobal@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by iabdulrazaq(m): 10:09pm On Dec 27, 2018
Please i need a copy too iteccity@gmail.com
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by NEIGHBOUR(m): 10:19pm On Dec 27, 2018
Pls send to etlasekan@yahoo.com. Regards.
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Ephiezy4real(m): 11:09am On Mar 28, 2019
lazybone1:
Executive Summary

Yam (Discorea spp), a tropical perennial crop cultivated mainly for its edible tubers is a
staple food consumed worldwide and provides much economic benefit to the producers.
Yam (Discorea species) can also be described as an annual or perennial tuber-bearing
and climbing plants belonging to the family of Diocoreceae.

Yam flour is a creamy-white, granular flour with a slightly fermented flavour and a
slightly sour taste made from fermented, gelatinized fresh yam
tubers. Yam flour is used in the preparation of poundo yam. It is a cherished delicacy
when served in the form of “Samolina” or “Samovita”, with well-prepared soup.

There is high demand for Instant Pounded Yam Flour in both domestic and international
markets. In the international market, large market exists in Europe and America and
other continents most especially with sizeable black people. The potential demand for
IPYF is in excess of 500,000 tonnes/annum

The supply gap has been identified to continue to expand as the population of the
country which is estimated to be 160 Million continues to grow at 3.5% per annum. Also
the rural urban drift in the country would help to deepen the market for instant
pounded yam flour which is estimated at over N 3 billion annually in Nigeria.
West Africa accounts for 90-95% of world yam production with Nigeria the largest
single producer. In 2004, global yam production was about 47 million metric tons (MT)
with 96% of this coming from Africa. Nigeria alone accounts for about 70 percent of
world production. It is the second most important root/tuber crop in Africa with
production reaching just under one third the level of cassava.

These coupled with the geometrically exploding population and the continued ruralurban
drift continues to fuel the demand for well packaged food stuffs especially poundo
yam, a staple food in the country.

The SWOT analysis showed that the opportunities of the business outweigh the
challenges and was concluded that instant poundo yam flour idea is healthy and feasible
in Nigeria.

http://nairamarkets.com


Drop your mail here to get the full comprehensive report for free , 08077918755

Your line is not reachable. Please call/ whatsapp me on 08136903541

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