PROBLEMS AND SOLUTION ON PRODUCTION AND PROCESSING OF CASSAVA

ABSTRACT

This study deals with the production and processing with special reference to Ovia North East Local Government Area of Benin City Centres for the purpose of this investigation two (2) study centres were randomly selected a questionnaire made up of eighteen (18) items was constructed with assistance of my supervisor and administrated. Finally it was discovered that the problems of cassava production and processing are not hydra-headed but are easily uneatable with the recommendations made by the researchers.

TABLE OF CONTENT

Title page

Certification

Dedication

Acknowledgement

Abstract

Table of content

Chapter One

Introduction

Background of the study

Objective of study

Statement of problems

Significance of the study

Scope of study

Hypothesis

Definition of terms

Chapter Two

Literature review

Chapter Three

Research methodology

Area of study

Sample subject

Sample techniques

Research instrument

Procedure

Method of analysis

Chapter Four

Analysis and interpretation of data

Chapter Five

Summary

Conclusion

Recommendation

Reference

Questionnaires

 

CHAPTER ONE

INTRODUCTION

BACKGROUND OF STUDY

cassava is a staple food crop, which is mostly grown all southern part of Nigeria timothy as well as in the middle belt and mainly also originate in brazil or central America, the root tuber are processed into several forms of food lie garri, fufu or tapica flow.

The cassava is treated in thus project in this project reveal its levels of production and processing through the tuber root. They are rich in food stuff to man. The leaves are also used as vegetables in soups, while the peels are feeds to live stock and also the tuber are rich source of carbohydrate they are also found to contain some vitamins such as vitamin c and a well as some trace of phosphorous and iron.

The plant is woody and may grow up to the height of 1m to 4m depending on the variety. The main stems and the branches contain knoblike scar, which are the point of leaf attachment, many people both men and women have engage themselves in trading with cassava processed one way or the other.

And there are two types of cassava, differentiated by the prussic content (hydrocyanic acid contained in the tuber).

1. The sweet cassava:- this contain low level of poisonous prussic in the flesh of the tuber with high concentration in the peels
2. The bitter cassava: – this contain high amount of prussic acid in the flesh of the tuber with lower concentration in peels.

But the farmers are able to cultivated or process them. Today (mamhot Escalante does not exist in the state spread plant important not exist in the mostly area)

STATEMENT OF PROBLEMS

This study is to investigate various techniques of method of producing and processing cassava in Nigeria and also considers the various stages ranging from planting of stem cutting to the harvesting and finally processing of the products.

There are many problems encountered by both rural and urban farmers in relation to the production processing and storage of both the products and the implements.

 

1. Limited stem cutting i.e. Planting material
2. Inadequate land due to land tenure systems
3. Use of crude implements like cutlass, hoe etc
4. Pest and disease

OBJECTIVES

Objectives of this project are:

1. To examine the problems
2. To find out the solution to some of the problems’
3. To investigate the production and utilization of cassava in south part of Nigeria and also identify the different forms in which cassava are processed into its various finished products like processing the cassava to garri or fufu e.t.c as a food for human consumption.

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