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[quote author=lazybone1 post=49932509]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


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datafixcomputer@gmail.com

lazybone1:
8.3 Key Assumptions
 A tuber of yam weighs 8-10kg
 100 pcs will cost an average of N9,000
 On the average - 8kg yam will produce 1kg of poundo yam flour
 Average price of poundo yam flour is N300/kg
 Interest rate is at 20% per annum
 Repayment duration is 5 years
 Loan is 80% of the project cost, equity is 20%
 Revenue is projected to increase by 20% annually
 Expenditures is projected to increase by 5% annually
 Income tax at 30% / annum

@ lazybone1 pls this your key assumptions is not right and many other in your write up,
1,max for any yam tuber is 6kg and d only specie up to at least 7kg is Ada Onitsha
2,the 9,000 for yam is the smallest@ 100pcs, even b4 recession I bought 100pcs @ Garatu in Niger state for 15,000 & it's medium size
3, approx 4kg yam after drying & sieve will give u 1kg flour
4,average price for poundo yam flour is N600
Enough said, good write up for novice who don't have a clue about this biz,this is what i do everyday.

lazybone1:

Sent

Baba share with me pls ariessino26@yahoo.com

noblehse:


@ lazybone1 pls this your key assumptions is not right and many other in your write up,
1,max for any yam tuber is 6kg and d only specie up to at least 7kg is Ada Onitsha
2,the 9,000 for yam is the smallest@ 100pcs, even b4 recession I bought 100pcs @ Garatu in Niger state for 15,000 & it's medium size
3, approx 4kg yam after drying & sieve will give u 1kg flour
4,average price for poundo yam flour is N600
Enough said, good write up for novice who don't have a clue about this biz,this is what i do everyday.

First, This report was compiled early last year (2015) and figures and data are that of last year.

Posting it here is just to introduce the subject to nairalanders,

The word " Pre-feasibility" was used, if you know what that means.

Thanks for your "over sabi"

kesx:


First, This report was compiled early last year (2015) and figures and data are that of last year.

Posting it here is just to introduce the subject to nairalanders,

The word " Pre-feasibility" was used, if you know what that means.

Thanks for your "over sabi"

Gbamsolutely. Na who go send the feasibility for me na?

check your mails

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S

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Start your thread to promote your trade

For your customize report on instant poundo yam production in Nigeria.
Call: 08077918755 , 08105630147

For your customize report on instant Poundo yam production in Nigeria.
Call: 08077918755 , 08105630147

Aigbojejoseph24@gmail.com. Thanks

MARKET INFORMATION

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.

It is estimated that 30 per cent of the harvested tubers yam are lost as waste due to none processing and preservation mechanisms in Nigeria. One of the more acceptable means of preserving yam is to convert it to yam flour.

The traditional processing method is out modelled and laborious and grossly inefficient for mass production to satisfy the teeming population and local demand and make room for the export market to earn foreign exchange.

2.0 Market Analysis

2.1 Industry Analysis

The Nigerian Agro-allied Food processing industry comprises local and multinational
manufacturers of processed raw agricultural produce such as semovita, semolina, wheat
flour, and the distributors/retailers of these products. The operators within this industry
are regulated by National Agency for Food and Drug Administration and Control
(NAFDAC) which ensures that processed food when packaged commercially is safe for
consumption and processes leading to it production are within approved regulatory
requirements. The Standards Organisation of Nigeria also plays a regulatory role in
ensuring that minimum product standards are met if not surpassed by manufacturers.
The Manufacturers Association of Nigeria also partners with all stakeholders towards
maintaining quality product standards, lobbying government for policies that encourage
manufacturing and safeguarding consumer interest. Other government agencies that
play a role in the industry include the Consumers’ Protection Council which strives to
protect consumer rights and the various states chambers of commerce.

The situation with packaged raw food flour production has progressively been
improving since 2001 with sharp growth in middle class population, increasingly
growing western influence on Nigerian lifestyle which requires average parents to have
tight work schedules and little leisure time increased public health consciousness with
many Nigerians and a host of other factors. These have led to increasing demand for
processed raw food flour to meet the dietary needs of Nigerian families.

The main challenges operators face are numerous but inadequate power supply is the
main challenge since the business depends entirely on power supply to produce and
PHCN doesn’t provide adequately. Power costs alone account for nearly 35% of running
expenses in many cases sometimes affecting the profit margin and final price. There is
also high cost of distribution to deal with. The target market is global therefore global.

Most of the existing pounded yam flour production companies in Nigeria produce only
for local consumption and rarely export to neighboring African countries.

Every year, Niger State produces several tons of yams that require further value-added processing, preservation and packaging; the researchers conducted research trials to enhance preservativeness and storage of yam flour. Instant pounded (poundo) yam flour is made from dehydrated and grounded (comminuted) yam peels. Traditionally, pounded yam is made by pounding boiled yam with a pestle in a very big mortar with concomitant addition of some quantities of water to make it soft and pliable. Instant pounded yam flour is made by boiling hot water which is used to pregelatinize the carbohydrate and then turn it with a paddle or spoon depending on the size of the yam flour. The research work has enabled the development of novel yam flour for instant pounded yam production. It has also produced pounded yam which the colour and flavour were not adversely affected

Every year, Niger State produces several tons of yams that require further value-added processing, preservation and packaging; the researchers conducted research trials to enhance preservativeness and storage of yam flour. Instant pounded (poundo) yam flour is made from dehydrated and grounded (comminuted) yam peels. Traditionally, pounded yam is made by pounding boiled yam with a pestle in a very big mortar with concomitant addition of some quantities of water to make it soft and pliable. Instant pounded yam flour is made by boiling hot water which is used to pregelatinize the carbohydrate and then turn it with a paddle or spoon depending on the size of the yam flour. The research work has enabled the development of novel yam flour for instant pounded yam production. It has also produced pounded yam which the colour and flavour were not adversely affected

i am interested in your project. Please send them to me

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.
One major achievement of the present civilian administration in Nigeria in the past twelve (12) years has been the revival of the growth of the middle class which has been witnessed in the country.
These growths continues to drive the increasing social and health awareness of the need for hygienically well packaged and prepared foods required for ease of preparation and good quality living standard of people.

These coupled with the geometrically exploding population and the continued rural-urban drift continues to fuel the demand for well packaged food stuffs especially poundo yam, a staple food in the country.
With a production capacity of 3 tonnes per day.

The market for instant pounded yam flour is National. With a population of over 160 million people, estimated national population growth rate of 5.7% per annum and an average economic growth rate of 3.5 % in the past five {5} years, Nigeria has a large ,expanding and sustainable market for instant pounded yam flour.

There is high demand for instant pounded yam flour in both the domestic and international markets. In the international market, a large market exists in Europe and America where a good number of Nigerians reside.
The national demand for instant pounded yam flour is estimated at 165,000 tons per annum while the current supply level is less than 25% of the demand estimate.

lazybone1:
8.3 Key Assumptions
 A tuber of yam weighs 8-10kg
 100 pcs will cost an average of N9,000
 On the average - 8kg yam will produce 1kg of poundo yam flour
 Average price of poundo yam flour is N300/kg
 Interest rate is at 20% per annum
 Repayment duration is 5 years
 Loan is 80% of the project cost, equity is 20%
 Revenue is projected to increase by 20% annually
 Expenditures is projected to increase by 5% annually
 Income tax at 30% / annum

Average Assumptions

PEELING OF YAM

This is the removal of the outer corky periderm. The method of peeling varies.
The general methods apply include:­

(a) Steam Peeling:

This involves the exposure of the tubers to steam pressure
for a period of time. The process may be batch or continuous.
During this steam exposure, the stream penetrates the cortex, often the
peel and results in a slight expansion of the space between the peel and the
cortex. This makes it easy for the peels to be removed when subject to minor
abrasive or mechanical processing.

(b)Chemical Peeling:

This involves the immersion of the yam tuber in some
non ­toxic chemical such as caustic soda solution of low concentration which
helps to soften the peel. Usually, when this method is used, they are couplet with
the use of heat. The process is controlled by varying the concentration of the lye
and its temperature for effective peeling process. One major setbacks of this
method is the need to use a large volume of water to remove the effect of the
chemicals during the post ­peeling washing.

(c) Mechanical Peeling:

The basic mechanical methods includes the Abrasive
peelers, rotary laid mounted rim peelers and use if belt conveyor. In the abrasive
peeler, the peeler consists of a vertical cylinder with a rotating disc in the bottom
and a hinge cover at the top. Abrasive grits may be applied to the inner walls of
the chambers or to rotating disc or both. A measured load of the root or tuber is
put into the cylinder and when the disc is rotated, the tuber spins or thimble so
that the peels are rubbed off when the tubers shall against the abrasive surface

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

Pls Send to donebusko@gmail.com Thanks

Pls am interested.send it to me at imafidonist@naij.com. Thank u sir

[quote author=i2no post=50831824]PEELING OF YAM

This is the removal of the outer corky periderm. The method of peeling varies.
The general methods apply include:­

(a) Steam Peeling:

This involves the exposure of the tubers to steam pressure
for a period of time. The process may be batch or continuous.
During this steam exposure, the stream penetrates the cortex, often the
peel and results in a slight expansion of the space between the peel and the
cortex. This makes it easy for the peels to be removed when subject to minor
abrasive or mechanical processing.

(b)Chemical Peeling:

This involves the immersion of the yam tuber in some
non ­toxic chemical such as caustic soda solution of low concentration which
helps to soften the peel. Usually, when this method is used, they are couplet with
the use of heat. The process is controlled by varying the concentration of the lye
and its temperature for effective peeling process. One major setbacks of this
method is the need to use a large volume of water to remove the effect of the
chemicals during the post ­peeling washing.

(c) Mechanical Peeling:

The basic mechanical methods includes the Abrasive
peelers, rotary laid mounted rim peelers and use if belt conveyor. In the abrasive
peeler, the peeler consists of a vertical cylinder with a rotating disc in the bottom
and a hinge cover at the top. Abrasive grits may be applied to the inner walls of
the chambers or to rotating disc or both. A measured load of the root or tuber is
put into the cylinder and when the disc is rotated, the tuber spins or thimble so
that the peels are rubbed off when the tubers shall against the abrasive surface

Good information

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

Sir, I send u pm

lazybone1:
3.6 Production Programme

Production programme for this small Pounded Yam Flour production is shown below:

Production Days/Annum 300
Production Volume/Day 2 tons
Production Volume/Annum 600 tons
Projection 5 years

4.0 Technical and Other Requirements

Organizations that are into branded yam flour are to seek registration with The National
Agency for Food and Drug Administration and Control (NAFDAC), which is the
regulatory agency in the country that monitors and controls the food and drugs sector.
NAFDAC insists that food base industries must not be close to a cemetery, abattoir,
petrol station, refuse dump, sewage system, saw mill, etc. Owners of this business need
to get clearance from NAFDAC before commencing production. The technical and
business architecture of the business will determine the overall success of the business.
For instance, in this business, the owner needs a good warehouse & a factory
environment for production.

Investors looking at the export markets must register with the Nigeria Export
Promotion Council (NEPC)

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