Overcoming the Challenges of Implementing the 40% Cassava Bread Policy in Nigeria

2015 ◽  
Vol 7 (4) ◽  
pp. 305-312
Author(s):  
Elijah Ohimain
Keyword(s):  
1970 ◽  
Vol 22 (1) ◽  
pp. 196-204
Author(s):  
M.N.B. Agbarevo ◽  
Chdindu Iworie

The study determined the extent the Fadama111 Development Project has been able to help participating farmers/agro-processors in acquiring entrepreneurial skills needed to successfully run their chosen agribusiness enterprises offered by the Project in Abia State, Nigeria. Fadama 111 is the third phase of the Fadama Project in Nigeria, and is essentially an agricultural diversification project. Multi-stage sampling technique was used in the selection of the sample. In the first stage, the state was stratified into the three geo-political zones of the state. In the second stage, three local governments were selected from each of the zones, giving a total of 9 local governments out the 17 Local Government Areas of the State. In the third stage, two Fadama Users’ Groups ( FUGs) were selected from each of the 9 local governments, giving a total of 18 FUGs. In the fourth stage, 10 participants were randomly selected from each of the FUGs, giving a sample size of 180 farmers. Data were collected through the use 180 copies of questionnaire/ interview schedule distributed to respondents. The data collected were analyzed using descriptive statistics, such as mean, and inferential statistics, such as Z- test. The rating of respondents in this regard showed that the following agribusiness enterprises were highly beneficial to them: cassava production and processing(gari), broiler/egg production, plantain chips, cassava odorless fufu, fish smoking, goat and sheep production, and pork production, while chin-chin, cassava bread, tom-brown, pepper production, snail production, grass cutter production The result of z-test showed no significant difference between the population and sample means at 5% level. The study recommend among others, greater sensitization of rural dwellers on the benefits of the Fadama capacity building activities, to develop entrepreneurial skills as this would encourage greater participation of rural people to see farming as a business instead of a way of life to reduce rural poverty.Key words: Enhancement, entrepreneurship, farmer, fadama 111, project.


2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Maria Eduardo ◽  
Ulf Svanberg ◽  
Jorge Oliveira ◽  
Lilia Ahrné

Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.


2016 ◽  
Vol 242 (8) ◽  
pp. 1245-1252 ◽  
Author(s):  
Luca Serventi ◽  
Sidsel Jensen ◽  
Leif H. Skibsted ◽  
Ulla Kidmose

2013 ◽  
Vol 40 (2) ◽  
pp. 169-173 ◽  
Author(s):  
Benito Infante R ◽  
Omar García O ◽  
Carlos Rivera
Keyword(s):  

2021 ◽  
Vol 33 (2) ◽  
pp. 103
Author(s):  
P.M. Laksono

This article traces changes in everyday narratives considering cassava bread (embal) in the Kei Islands. Various methods of data collection (participant observation, focused group discussion, and survey) were used, and applied purposively to produce critical narratives on the transformation of local food patterns. These data were collected over a short fieldwork period in 2016 from the villages of Wain, Rumaat, and Langgur in the Kei Islands, Southeast Maluku. As this traditional staple food is being replaced by rice, Kei people are creatively adjusting both their attitudes and appetites towards embal. Both conceptual (noetic)shifts and sensory (taste) shifts are apparent. The typical taste or flavor of embal is increasingly celebrated and regarded as a special blessing. Yet, at the same time, many young Kei are now preferring to eat imported rice more than embal. They are losing their appetite for consuming embal as a daily common food, even as they increasingly adore and celebrate it as a luxurious meal. This suggests that the villagers have become bigger consumers of imported food (rice and noodles) than their city-based counterparts. As such, embal consumers (the local food’s contributors to sovereignty) in the market will continuously be under pressure, diminishing in numbers, in accordance with the rise of its exclusive image. Such is the irony for cassava as food sovereignty in the Kei Islands.


2020 ◽  
Vol 34 ◽  
pp. 100529 ◽  
Author(s):  
Shadrack Mubanga Chisenga ◽  
Tilahun Seyoum Workneh ◽  
Geremew Bultosa ◽  
Buliyaminu Adegbemiro Alimi ◽  
Muthulisi Siwela

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