Article Sidebar
Published:
Dec 31, 2020Keywords:
Article Details
NAJ supports free online communication and exchange of knowledge as the most effective way of ensuring that the fruits of research and development practice are made widely available. It is therefore committed to open access, which, for authors, enables the widest possible dissemination of their findings and, for readers, increases their ability to discover pertinent information. The Journal adopts and uses the CC: BY license and is open access. This license lets others distribute, remix, adapt, and build upon your work, even commercially, as long as they credit you for the original creation. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the Journal’s published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. Copyright for articles published in this Journal is retained by the Journal.
Main Article Content
Cassava Production, Utilization and Job Creation in Kogi State, Nigeria: A Review
Abstract
Cassava production in Kogi State, Southern Guinea Savannah Region of Nigeria was purely subsistent about two
decades ago, but now it has assumed the status of a cash crop, providing food, employment and income in a
sustainable manner to millions of people in the State. The cassava value chain in the State has been able to meet
the challenges of the nation through job creation, wealth generation and industrialization. Gari processing
factory was the highest employer of labour (75 persons), while cassava production employed the least number (1
person). The major food products from cassava in the State are gari, fermented flour, unfermented flour and akpu.
From the total harvest of fresh cassava roots in the state, about 36.57% were processed into gari, while 36.38%
and 24.33% were processed into fermented flour and unfermented flour respectively. Majority (59.49%) of the
population of Kogi State consumed cassava products at least 1-2 times in a week, while about 1.36% did not
depend on any cassava product as food. A two year cycle of fresh cassava root glut has been a major problem
facing producers which could be reduced through increased diversification of processing options, expanded
markets and informed end users. Relevance of the State, in the cassava industry can be achieved by an increased
area cropped to cassava and yield per hectare with more emphasis on production for industrial uses.
