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Simple Guide On How To Produce Cassava, Sell And Make Millions
Posted by Darlinton Omeh at Wednesday, February 08, 2012
It is unfortunate to see how many Nigerian go to bed hungry every night, suffering of starvation and malnutrition. How we constantly complain of lack of good paying jobs, and no money to spend and take care of our immediate needs. How many sell themselves into slavery in the hands of Chinese and Lebanese merchants right in their own country all in the name of working in a factory. While in reality, we're sitting on a cash goldmine known as cassava farming and production!


The industrial processing of cassava in Nigeria holds much potential for successful investment.


The crop is increasingly attracting attention and processing businesses are slowly starting to spring-up all over the country. You also know how useful cassava is to Nigerians in general in terms of consumption.


Cassava forms the major part of our daily food. Almost no family can survive a whole year without cassava related food.


Cassava can be processed into a number of products such as starch, flour, chips, ethanol and glucose syrup, and bread to name a few. These products are all in high demand locally and also have significant export possibilities. These therefore, place a lot of raw cash in the hands of anyone who has the product.


As a smart person, you should be thinking about how to take advantage of government support for agriculture and the increased budget to make wealth for yourself. If you are ready, here are what you need to farm cassava.



Cassava Production

Site selection

For Cassava plantation, it is important to choose an accessible well-drained fertile soil.

Varieties

For good cassava production, the following varieties are recommended for their high yield and processing quality: TMS 30572, NR 8082, NR8083, TMS 4(2) 1425, TMS 81/00110, TMS 92/0326. An additional 10 varieties are in the process of being released. Check from the cassava production specialists in Ibadan

Weed control and land preparation

A total herbicide – Round up (a glyphosate) should be applied to the land where you wantnto plant your cassava at the rate of 4–5 l/ha 10 days before land preparation. For cost effectiveness and optimum plant population of your cassava , mechanization and planting on ridges are recommended.

Liming

It is recommended that 5 (50 kg) bags of agricultural lime be applied /ha during land preparation.

Planting and planting material

1. Cassava Planting starts in April and can be extended to October.
2. The quantity of cassava recommended for 1 ha is 60 bundles of cassava stem.
3. Cassava Stem cuttings 25 cm long should be planted at a spacing of 1 m x 1 m.
4. Maintain 100% cassava planting rate by replacing dead or nonviable stems.

Post-planting weed control

Where a total herbicide was not used before land preparation for cassava plantation, it is recommended that a selective pre-emergence herbicide be applied within three days after planting. Five liters of Primextra is recommended /ha.

Fertilizer use, type and rate

The following fertilizers and their rate/ha are recommended

• NPK 15:15:15–12 (50 kg) bags
• NPK 20:10:10–9 (50 kg) bags
• NPK 12:12:17–15 (50 kg) bags

Apply fertilizer at 8 weeks after planting your cassava. Apply fertilizer in a ring, 6 cm wide and 10 cm from the plant or broadcast with care around the cassava plant, making sure the fertilizer does not touch the cassava stem or leaves.

Yield

Cassava Yield of 25 t/ha and above can be obtained with good agronomic practices and management.
Therefore, every step must be taken seriously in the process of planting your cassava.

Note

To reduce cost of production and attain high yields, it is recommended that land preparation be fully
mechanized. A power tiller can be used if the total land area under cultivation is not more than 250ha


A cassava production like this will make you rich.


Cassava Production Like This Will Make You Millions of Naira



Production cost for one hectare of cassava to ensure yield of 25 t/ha and above

Land preparation .............................................................. N10,000.00
Cassava cuttings (60 bundles @ N300/bundle) ...................N18,000.00

Planting (4 person at N1000/pd) .........................................N4,000.00
Pre-emergence herbicides (5 liters at N1000/l) ....................N5,000.00
Fertilizer (20:10:10, 9 bags at N2500/bag) ..........................N22,000.00
Insecticides (2 liters at N1000/l) ..........................................N3,000.00
Application of herbicide .......................................................N3,000.00
Application of insecticide ......................................................N 3,000.00
Application of fertilizer (4 persons at N1,000/pd) .................N4,000.00
One weeding (10 person at N1,000/pd) .... ..........................N10,000.00
Harvesting (15 person at N1,500/pd). ..................................N17,500.00

Total ................................................................................... N100,000.00


Farm labor wage rates vary by location.

Note: Fixed capital investments are not included. Such capital investments include knapsack or boom sprayers, tractors or power tillers, stem cutters, planters, and harvesters. With planters and harvesters, manual labor use can be minimized.

This is one of the business you can access very quickly and easily to, why not take advantage now and free style to the bank.

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Processing of Harvested Rice

Rice is a staple food consumed heavily in every part of Nigeria. Rice merchants parades the production areas to buy rice in bulk for processing. The harvested rice from the farm is threshed and dried. At this stage it is called paddy rice. Paddy rice bought from the farm should be dry less than 18% moisture content. The next step is to parboil the rice.

Parboiling as the name of the operation implies is partial boiling of the rice. It serves two purposes.

A) to weaken the rice hull. Hull is the hard coat of the paddy rice and ease hulling.

B) To toughen the rice in order to reduce breakage during hulling.

Parboiling is better done by steam heating but most local farmers prefer total drenching and boiling. This also yield good result but drying takes longer time. Some farmers will even soak the rice overnight before parboiling.

Step 1: Put the container on the fire place . The container for parboiling is usually drum and the fire place made of three big stones or vehicle wheel rim of reasonable size. Set the drum on it and fill the drum up to 40 liters of water. Fill the drum with paddy rice almost to the brim.

Cover the drum with sac usually jute sac to conserve the vapour within the boiling chamber. Fire seriously until vapour start to escape from the top. When the hull of the rice on top start to open to reveal the rice inside then parboiling is done. That the rice is almost half done.

Step 2: Drain the excess water remove the rice and sundry. Dry to about 18% moisture level. It should not be too dry else there will be breakage during hulling. After drying pack the parboiled rice sac and carry to the mill.

Step 3: Milling is done by rice milling machine. There are locally made and imported rice milling machine. The rice milling machine consist of two chambers,. The first one is the huller. This chamber removes the rice hull. When the hull is removed the rice becomes brown rice. Brown rice is passed to the next chamber to polish. Polishing is the removal of the outer layer of the brown rice. This layer is also called bran.

After the bran has been removed the rice is now called polished rice. Polished rice is suppose to be coated with protein material to become coated rice like the imported rice but we do not bother about this in Nigeria. What we take to the market is the polished rice.

The rice hull removed is good feed for ruminant farm animals like cattle sheep and goat. The rice bran is very rich in protein and good and expensive ingredient for farm animals like pig and poultry feed.

It is very important that extra care should be taken not to contaminate the rice with stones, sand or any extraneous material at any stage of processing. This is where the difference lies between imported rice and local rice. The imported rice is free of contamination.

Processing of Cassava Flour

Cassava flour in a very important ingredient in profitable production of bread. In the year 2001 Nigerian president was a farmer so had a first hand knowledge of what problems farmers were facing and the fact that Nigerian government was spending huge amount of money on wheat which is used to produce bread and some other confectioneries.

The government directed Federal Institute of Industrial Research to find ways of including local raw materials in the production of bread. The outcome of the research is that cassava flour can be mixed with wheat at up to 10% without any adverse effect on the taste and texture of the product. The federal government then mandated all the flour mill to include cassava flour in their product since then.

On the exit of president Obasanjo the law was no so much enforced until last year president Goodluck Jonatan raised the hope of farmers again by increasing the import duty on wheat. At this point the bakers started sourcing alternative. This development drove them back to cassava four.

Cassava flour is not elubo lafun the staple food of Egbas in Ogun state. The difference between the two is that the cassava for producing flour should be harvested and processed in the same day. The important point in this is that there should be no fermentation of the cassava at all. But the cassava processing to elubu must be fermented for at least three days.

Step 1: Harvest matured cassava from the farm and load it to the processing shed immediately. If the quantity of cassava harvested can not be carried in the same day for logistic reasons do not detach the cassava from the stem and leaf until the vehicle to carry it is ready. That is to say fermentation will not occur if the cassava is still attached to the leaf and stem even if it has been uprooted. But care must be taken not to bruise the cassava when uprooting it.

Step 2: Peel the cassava and wash it in clean water.

Step 3: Grind the cassava with grating machine.

Step 4: Press the grated cassava with screw jack or hydraulic jack. The pressing is very technical and very important. The moisture level of the cassava should be reduced to below 20%. The process from harvesting to pressing must be under 24 hours. If not the product has turned to elubo and may not be good foe baking. After pressing to below 20% moisture level fermentation is completely halted. The next stage is drying.

Step 5: Dry to moisture level of below 14% The drier the product the longer the storage life or the shelf life. The moisture level is the most important quality which will be examined at the point of sales. If properly processed as narrated above the colour of the product is snow white.

Drying could be by sun drying if the quantity is not much or if the period is dry season when there is no possibility of sudden rainfall. The ideal method of drying is the industrial dryer. Some industrial dryers are capable of handling up to 10 tons per day. If the processing is during rainy season the best alternative is the industrial dryer. They charge their fee per ton.

Step 6: Bag into baggco sacs of 50kg and send to the point of sales.

COST ANALYSIS.

1. Price of 3 tons truck of raw cassava at Ifo is N60,000 to the processing shed.

2. Cost of peeling N3,000 Naira for the three tons.

3. Cost of pressing N3,000 Naira for the three tons

4. Transportation to dryer at Itori N2,000 Naira the quantity of the material reduces almost by 50% after pressing.

At the drying center the product will be tested and weighed in. The moisture level recorded. The will be dried and sold at the drying center there to merchants who process the LPO to supply to the flour mills or bakers. The three tons of cassava is to yield minimum of 1.5 tons of flour. A ton of flour is N70,000 Naira 1.5 tons will yield N105,000 Naira less expenses of not more than N80,000 Naira entrepreneur has a balance of N25,000 on each truck of cassava bought. It is more profitable for a cassava farmer to process his cassava to this point if there is labor to accomplish.