Cassava is one of the most important root
crops in Nigeria. Apart from being a staple crop in both rural and urban
house-holds cassava is a major source of income to cassava farmers and
processors in the rural areas.
Nigeria is currently the world leading
producer of cassava, producing about forty million {40,000,000} Mt. per annum
and cassava alone contributes about 5 % of agricultural GDP in Nigeria for food
or domestic purposes but its industrial processing and utilization has been
very limited.
Since the return to civil rule in 1999,
Nigeria has witnessed steady but minimal growth of the middle class. These
growths continues to drive the increasing social and health awareness of the
need for hygienically well prepared foods required for good quality living
standard of people.
This coupled with the geometrically exploding population and
continued rural-urban drift continues to fuel the demand for food stuffs
especially fufu, a staple food in the country.
Fufu Flour is fermented wet-paste made from cassava. Fufu is
very rich in carbohydrate and has smooth texture. It is ranked next to gari as
an indigenous food of most Nigerians in the south. Traditionally, it is
produced in the wet form with moisture content of 40-50 per cent with a
offensive characteristic odour. This makes the product highly perishable with a
short shelf life compared with gari and lafun, which are in granular form with
moisture content below 10 per cent.
In order to increase it shelf live, improved fufu production
process has been developed. The improved production process is starts by
peeling of roots, washing, cutting into pieces and steeping in water to ferment
for 3–4 days. The fermented mash is pounded or simply washed over a fine sieve
to remove fibre and the water expelled from the starch extract by pressing
through muslin cloth to produce fufu.
This
report is to examine the financial viability or otherwise of establishing fufu
flour production plant in Nigeria with cassava tubers as the raw materials.
Report Details:
Report Type: Pre- Feasibility Report
Formats of Delivery: PDF / MS WORD
No. of Pages: 34 Pages
Publisher: Foraminifera Market Research
Release Date: 30/08/2015
Language: English
Delivery time: 24– 48hours
Table of Contents:
EXECUTIVE SUMMARY
1.0 Business Overview
1.1 Description of the Business
1.2 Vision and Mission Statement
1.3 Business Objective
1.4 Critical Success Factor of the Business
1.5 Current Status of Business
1.6 Description of the Business Industry
1.7 Contribution to Local and National Economy
2. Marketing Plan
2.1 Description of product
2.2 Product Packaging and delivery
2.3 The Opportunity
2.4 Pricing Strategy
2.5 Target Market
2.6 Distribution and Delivery Strategy
2.7 Promotional Strategy
2.8 Competition
3. Production Plan
3.1 Description of the Location
3.2 Raw Materials
3.3 Production Equipment
3.4 Production Process
3.5 Production Cost
3.6 Stock Control Process
3.7 Pre-Operating activities and expenses
3.7.1 Operating Activities and Expenses
3.8 Project Implementation Schedule
4.0 Organizational and Management Plan
4.1 Ownership of the business
4.2 Profile of the promoters
4.3 Key Management Staff
4.3.2 Management Support Units
4.4 Details of salary schedule
5. Financial Plan
5.1 Financial Assumption
5.2 Start up Capital Estimation
5.3 Source of Capital
5.4 Security of Loan
5.5 Loan Repayment Plan
5.6 Profit and Loss Account
5.7 Cash Flow Analysis
5.7 Viability Analysis
6.0 Business Risk and mitigation factor
6.1 Business Risks
6.2 SWOT Analysis
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