Opportunities for Cassava Processing in a state of food shortage

The number of individuals facing food insecurity is expected to rise dramatically to 16.8 million in the coming months. Among the most urgent concerns is the food crisis affecting 1.44 million people in the northeastern Nigerian state of Borno. This region has been heavily impacted by a prolonged insurgency, with over 2 million people displaced from their homes. Many of these displaced individuals are living in overcrowded and inadequate refugee camps. Tragically, the number of people experiencing food insecurity in Borno is projected to almost double, reaching 2.91 million by next year. This escalating crisis underscores the need for effective solutions to alleviate hunger, particularly by leveraging locally available and processed ingredients that are native to the region.

One such ingredient with immense potential is cassava, a staple crop widely grown in the area. Cassava plays a crucial role in the diet of many communities in Borno and other parts of northeastern Nigeria. Its processed forms, particularly cassava flour and garri, are in high demand as key food staples. Given the region's ongoing food shortages, there is an opportunity to scale up the local cassava processing industry to meet the growing demand for food and contribute to a more sustainable, locally sourced food system.

The production processes for cassava flour and garri are similar up to a certain point, but they diverge at the drying stage. The first step involves cleaning and peeling the cassava roots to make them ready for consumption. Next, the roots are crushed to break down their fibrous structure. The primary difference between garri and cassava flour production lies in the crushing process. For garri, larger particles are desired to maintain its traditional texture, so a stinging roller crusher is used. In contrast, cassava flour needs to be finely processed, similar to wheat flour, so a hammer crusher is employed to achieve a finer consistency.

After the crushing process, both products undergo dehydration, but the methods for drying differ significantly. In the garri production process, the cassava pulp is typically fried in a pan, whereas cassava flour is dried using an air dryer. The drying stage is a critical factor that influences the final texture and quality of the product. For instance, using a frying pan allows for processing around 150 kilograms of cassava pulp per hour. In contrast, using an air dryer can process the same amount in just 10 minutes, greatly increasing efficiency.

Given the scale of food insecurity in the region, there is a clear opportunity to improve food production by industrializing the cassava processing industry. This could not only meet the current demand but also help to create jobs and support local economies. Expanding large-scale mechanized processing of cassava could significantly enhance food security and reduce reliance on imported food.

In conclusion, the food crisis in Borno presents a significant challenge, but it also offers an opportunity to harness the potential of locally grown crops like cassava. By optimizing the processing of cassava into products like flour and garri, and investing in more efficient, mechanized production methods, it is possible to help alleviate food insecurity and build a more resilient, sustainable food system in the region.