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In a bid to explore innovative cassava processing technologies, stakeholders from the Women in Agricultural Technical Education and Apprenticeship ,including six Polytechnic Rectors from various Nigerian states, technical officers, and small and medium-sized enterprises (SMEs), recently visited the International Institute of Tropical Agriculture (IITA) cassava processing factory in Ibadan, Nigeria.

The visit aimed to learn from IITA’s advanced operations and the key role it plays in transforming cassava into value-added products.

The group was welcomed by Peter Iluebbey, the Trial Manager of the Cassava Breeding Unit at IITA, who guided the stakeholders through the entire cassava processing journey.

The visitors observed the meticulous inspection of harvested cassava tubers before they entered the processing line, where they were washed, peeled, and cut—crucial steps to ensure the high quality of the final products.

Research Supervisors Durodola Owoade and Rachael Abioye shared insights into the processing techniques used to produce various cassava-based products, such as garri, tapioca, flour, starch, and cassava-based pastries. The group also witnessed advanced milling machines producing gluten-free cassava flour, which is gaining popularity among health-conscious consumers. Tapioca production, a key ingredient in bubble tea and various culinary dishes worldwide, was also highlighted.

Discussions focused on the nutritional benefits of cassava, particularly its high carbohydrate content and gluten-free nature, making it an essential source of energy. The stakeholders were introduced to the diverse range of cassava-based products and their potential in the market.

Sustainability efforts at the IITA processing facility were also emphasized, with a focus on waste reduction and the repurposing of by-products for animal feed and bioenergy production, demonstrating the institute’s commitment to sustainable agricultural practices.

Before departing, the WATEA stakeholders sampled a variety of cassava-based products, including chips, bread, and pastries. The experience underscored the versatility of cassava and its wide range of applications in the food industry.

Source :International Institute of Tropical Agriculture (IITA) /Edited by Agriwatchgh