Cassava Processing Activities Research Articles

Analisis Nilai Tambah Dan Kelayakan Usaha Keripik Ubi Kayu (Manihot Utilissima) Cap Sinar Jago

Cassava is one of the local food that is widely used by the community as a food substitute for rice, wheat and corn. One of the processed foods made from raw cassava is Cassava Chips. The purpose of cassava processing activities to be chips is to increase the sale value, increase public interest to consume cassava processed products and earn high income. The purpose of this research is to know the value added of cassava processing business into cassava chips and to know the feasibility of cassava chips business. This research was conducted on the business of cassava chips "Cap Sinar Jago" in Talok Village, Turen Subdistrict, Malang Regency. Respondents in this study are business owners and employees of production and marketing. The analysis used to analyze value added by using Hayami method and business feasibility using B/C Ratio, NPV and IRR analysis.

FEASIBILITY STUDY FOR ENERGY RECOVERY OF PEELS RESULTING FROM CASSAVA PROCESSING INTO GARI: CASE OF THE MAWUDAGBA COOPERATIVE IN BENIN

In Benin, cassava processing activities within Mawudagba cooperative enterprise generate significant wastes that are bulky and difficult to manage. In addition, Mawudagba Cooperative is dependent on thermal energy for cooking gari and gasoline supply to grating equipment. In order to reduce waste and the energy bill, a technical-economic and environmental study was carried out. The methodology used is based on energy needs analysis, energy recovery possibilities analysis and economico-environmental analysis. The results showed that the annual energy consumptions are 21.71 MWh and 3.10 MWh respectively for cooking gari and for fueling the grating equipment. The Gross Biomass Potential amounts to 187.792 T per year while that of the Net Biomass is 128.422 T per year. Analysis of energy recovery possibilities from cassava waste has retained pyrogasification as appropriate process for the energy recovery of cassava peels within the Mawudagba Cooperative.The economic analysis revealed that the investment cost for a period of 15 years is 3,690,000 FCFA and that of operation is 160,000 FCFA/year. In addition, the study made it possible to reduce the annual bill for firewood from 780,000 FCFA to 0 FCFA and that of gasoline from 520,000 FCFA to 0 FCFA. From an environmental point of view, a reduction of 26.61 tonnes CO2/year is obtained from the emissions produced by non-recovered waste.

The need for adoption of improved technologies to address challenges in small-scale cassava processing in Ghana

The cassava processing industry in Ghana is dominated by small-scale processors who contribute valuably in terms of processed products such as gari, cassava flour, and cassava dough, among others, and as a result play a major role in the postharvest food system of the country. Their activities depend mostly on traditional methods of processing which have limitations in relation to the quality and quantity of the processed cassava products. They also rely mostly on manual labour which can be slow, costly or unavailable. Mechanisation of key operations in cassava processing activities has been identified as a means of increasing production, reducing postharvest losses as well as saving time. This study sought to assess the need for adoption of interventions to address challenges encountered during processing of cassava into a local staple known as gari (roasted fermented cassava grits). Cassava processors in selected parts of Ashanti and Bono East regions of Ghana were involved in the study. Focus group discussions and semi-structured questionnaires were employed for data collection. Results show that the main technological interventions used by small-scale processors in gari production are the grating machine and screw press. It was, however, noted that other key areas that require interventions are peeling and roasting. All the processors interviewed use manual means for cassava peeling and it was identified as the operation that requires the highest number of persons (15-18 people), to peel about 5-6 tonnes of cassava using about 6-9 hours. The process of manual peeling was identified as the main source of postharvest loss during small-scale processing of gari, resulting in about 13.90 (±1.26) % loss of fresh cassava which can produce about 178 kg of gari (from 5-6 tonnes of cassava). An effective mechanical peeler is therefore identified as key to facilitate gari processing in terms of operation speed and eliminating the over-dependence on manual labour. Other important developed interventions like mechanical roasters and improved stoves are also recommended to enhance gari processing. Outcome from this study is useful to researchers, investors, processors, policy makers and other stakeholders on the specific aspects of the gari processing to focus on in terms of research and investment. Key words: Cassava processing, gari, peeling, drudgery, postharvest losses, mechanisation, manual labour

PENGOLAHAN UBI KAYU MENJADI MAKANAN TELA - TELA DALAM MENINGKATKAN EKONOMI MASYARAKAT DIMASA PANDEMI DI KELURAHAN LUMUT KECAMATAN LUMUT KABUPATEN TAPANULI TENGAH

The purpose of implementing this community partnership program (PKM) service is (1) understanding PKM in the Lumut Village community, (2) understanding in Processing Cassava into Tela - Tela Food, (3) understanding business management management. The method of implementing cassava processing activities into Tela - Tela food includes five stages, namely: (1) Introduction stage, (2) Socialization and audience stage, (3) Training and Processing Stage, (4) making product, (5) . Final Evaluation Stage. PKM community service partners are the Lumut Village Community, Lumut District, Central Tapanuli Regency. This program is carried out as an effort to add insight to the community and PKK mothers in processing Cassava. This activity is also useful as an innovation in making products, namely Tela - Tela Food from Cassava and improving the economy of local residents. This program is expected to run well and increase public awareness. The result of this mentoring program is the expected output of scientific publications in proceedings and national journals with ISSN.
 Keywords: Cassava Processing, Into Food Tela - Tela

Income Elasticity from Small Scale Cassava Processing Activities in Surulere Local Government Area, Ogbomoso, Oyo State, Nigeria

Income Elasticity from Small Scale Cassava Processing Activities in Surulere Local Government Area, Ogbomoso, Oyo State, Nigeria

Profitability analysis of cassava processing in Uhunmwonde Local Government Area, Edo State, Nigeria

This study examined the profitability of cassava processing in Uhunmwonde Local Government Area, Edo State, Nigeria. The specific objective was to estimate costs and returns of processing cassava into different products. Two-stage sampling technique was employed to select 107 processors from seven districts in the study area known for high cassava processing activities. Data were collected using structured questionnaire alongside scheduled interview. The data collected were analyzed using descriptive statistics, net return and benefit-cost ratio. The study revealed that 63 % of the respondents were females and 37%were within the age range of 41-50 years with an average of 44 years. Also, 66.36% were married and a mean household size of 5 persons. About 76.64% had formal education with an average processing experience of 18 years. The study further revealed that garri was the most significant product, followed by fufu, starch, abacha, flour and chips. Analysis of the costs and returns revealed that processing cassava to garri gave the highest gross margin, net return and benefit-cost ratio of ₦3,689.30, ₦3,306.79 and 1.81 respectively per week, though processing cassava to the six different products was profitable and viable. The study also shows that the major constraints faced by processors in the area include lack of government aid, lack of storage facilities and inadequate capital. It was therefore recommended that farmers should process their cassava tubers into any of the identified products before sales, especially garri. Keywords: Cassava Chips, Flour Fufu, Starch, Abacha, Gross Margin, Benefic-cost ratio

Gender participation in cassava processing and degree of commercialization of cassava products in Imo state

This study analyzed gender participation in cassava processing and degree of commercialization of cassava products. Data were collected with structured questionnaire from 60 randomly selected cassava processing households from the three agricultural zones of Imo State, and analyzed using means, percentages, likert type scale, frequency distribution and bivariate regression model. Women provided the bulk of labor in cassava processing and the level of participation of men in cassava processing activities was low. Gari had the highest degree of commercialization among the cassava products, and the major factors constraining cassava products commercialization were tedious processing methods and low producer prices. There was a positive relationship between participation level of households in cassava processing activities and degree of commercialization of cassava products. Output of processing households and product commercialization would increase if labor saving technologies were developed through research for the most tedious processing activities. International Journal of Natural and Applied Sciences Vol. 2 (4) 2006: pp. 356-361