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Nairaland Forum / Nairaland / General / Business / Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) (22533 Views)
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Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by IRIENBOY(m): 8:11pm On Oct 08, 2016 |
ok |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by sugarsoul(m): 8:25pm On Oct 08, 2016 |
sakugbe@gmail.com pls I will need the info |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 10:11am On Oct 09, 2016 |
mike96:sent |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 7:43am On Oct 10, 2016 |
sugarsoul:sent |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by kingralph(m): 11:45am On Oct 10, 2016 |
Please send to me. My mail is docralph42@gmail.com |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 9:46am On Oct 11, 2016 |
kingralph:sent |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by dellsystems: 12:27pm On Oct 11, 2016 |
[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 datafixcomputer@gmail.com |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by dellsystems: 12:30pm On Oct 11, 2016 |
datafixcomputer@gmail.com |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by noblehse(m): 4:01pm On Oct 11, 2016 |
lazybone1: @ 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. 2 Likes |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by pacino2626: 4:51pm On Oct 11, 2016 |
lazybone1: Baba share with me pls ariessino26@yahoo.com |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by kesx(m): 6:26pm On Oct 11, 2016 |
noblehse: 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" |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by pacino2626: 3:18pm On Oct 14, 2016 |
kesx: Gbamsolutely. Na who go send the feasibility for me na? |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 10:04am On Oct 17, 2016 |
check your mails |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Sobandemojisola: 12:20pm On Oct 24, 2016 |
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Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 11:34am On Oct 25, 2016 |
Sobandemojisola: S Sobandemojisola: Start your thread to promote your trade |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 12:13am On Oct 28, 2016 |
For your customize report on instant poundo yam production in Nigeria. Call: 08077918755 , 08105630147 |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 10:45pm On Oct 30, 2016 |
For your customize report on instant Poundo yam production in Nigeria. Call: 08077918755 , 08105630147 1 Like
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Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by aigjoey(m): 12:44am On Oct 31, 2016 |
Aigbojejoseph24@gmail.com. Thanks |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 7:34am On Nov 01, 2016 |
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. |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 8:42am On Nov 02, 2016 |
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. |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 2:38pm On Nov 02, 2016 |
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. 1 Like |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 9:15am On Nov 03, 2016 |
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 |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 9:17am On Nov 03, 2016 |
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 |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by willyede(m): 3:01pm On Nov 03, 2016 |
i am interested in your project. Please send them to me |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by i2no: 12:43pm On Nov 04, 2016 |
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. |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by i2no: 12:14pm On Nov 05, 2016 |
lazybone1:Average Assumptions |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by i2no: 8:56am On Nov 07, 2016 |
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 |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by gwanggaeto(m): 10:41am On Nov 07, 2016 |
lazybone1: Pls Send to donebusko@gmail.com Thanks |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Imafidonist442(m): 12:33pm On Nov 07, 2016 |
Pls am interested.send it to me at
imafidonist@naij.com.
Thank u sir |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by lazybone1: 6:49pm On Nov 07, 2016 |
[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 |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by Carmal90(m): 11:04pm On Nov 07, 2016 |
dboss444: Sir, I send u pm |
Re: Poundo Yam Flour Production (pre- Feasibility & Cost Analysis) by davimoore2012: 8:32am On Nov 08, 2016 |
lazybone1: Flex2life@yahoo.com |
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