Assessing the Traditional Food Processing Economy of Agrarian Communities in Southwestern Nigeria: The Case of Esan Women and the Cassava Processing Industry

Abstract

Extant studies have established that in Africa (with specific reference to Esan people, southwest Nigerian area), the societies from time immemorial developed indigenous or traditional methods/ways of processing farm products to ready-made food for consumption. Analysis shows that one of such was the processing of cassava (Manihot esculenta) to various food items, which include Gari/garri (Cassava flakes), Akpu/fufu (fermented cassava product), Bobozi/Tapioka (Cassava chips), Elubo/Lafun (Cassava flour) amongst others. In all this process, the women folks are the ones that are largely involved. This chapter is thus an attempt at interrogating the processes involved in the production of one of the most popular sources of carbohydrate Gari from Cassava amongst Esan agrarian societies of southwest Nigeria. This chapter tries as much as possible to interrogate how the women using local technology and fabricated devices are able to process and produce cassava related food for both family consumption and commercial purpose. The qualitative method is used for this particular research. Data obtained from primary and secondary sources were deployed to carry out the study with an analytical and narrative historical approach. This includes historical, descriptive and analytical approaches based on gathered evidence. The result shows well outline methods adopted in producing this food item so as to make sure it is nutritious, marketable and can be preserved using local technology.