REGIONAL CASSAVA PROCESSING AND MARKETING INITIATIVE Douala, 14–16 November 2007

1. Regional Cassava Processing and Marketing InitiativeFIRST REGIONAL MEETING OF IFAD ROOTS & TUBERS PROJECTS14-16 November 2007Hotel Somatel - Douala, Cameroon

2. REGIONAL CASSAVA PROCESSING AND MARKETINGINITIATIVEDouala, 14–16 November 2007 Contribution of the PDRT to cassava processing in Benin COMMUNICATION PRESENTED BY Eric Patric TETEGAN Officer in Charge of the Primary Processing and Marketing Component Roots and Tubers Development Programme (PDRT) Parakou REPUBLIC OF BENIN

3. Introduction 2.   Planned and implemented activities 3.Results 4. Constraints 5. Future outlook

4. Introduction • Cassava production in Benin in 2006: 2 773 184 tonnes, i.e. 56% of R&T production; • 70% of production is processed; • More than 30% into staple products (gari, chips, tapioca and lafou); • Processing yields: • 22% for gari; • 25% for chips; • 21% for tapioca; • 10.5% for starch.

5. Introduction • Gari is the form most widely consumed (60%); • Appearance of new products in recent years: • Cassava flour, • Alcohol, • Cassava juice • Processing units: • Mostly artisanal, • Rarely semi-industrial or industrial. • Artisanal units are gradually acquiring equipment (slicers, scrapers, presses etc.)

6. Planned activities • Training women processors to use and manage processing equipment (slicers, scrapers, presses); • Creating contacts between users and repairers of equipment; • Supporting research and development on various topics; • Carrying out pre-extension of research results; • Supporting certification of cassava flour; • Training processor women’s groups (GTs) in cassava processing, the manufacture of traditional ovens and quality standards; • Training bakers in the use of cassava flour in making bread and other bakery products; • Organizing exchange visits for women processors to share experiences; • Making radio broadcasts on topics connected with cassava processing.

7. Results (between 2002 and 2007) • 70 groups of women processors (about 1 700 processors) trained in the use, upkeep and management of equipment, then support for the purchase of processing equipment (scrapers, presses); • 35 groups of women processors (about 700 processors) trained in the use of Chinese cassava slicers; • 45 groups (about 850 processors) have thus acquired (through loans, grants, subsidies etc.) cassava processing equipment (slicers, scrapers, presses); • 12 local artisans trained in the maintenance and repair of processing equipment; • 64 groups of women processors (about 1 280 processors) put in contact with more than 20 artisans working in equipment maintenance;

8. Results (between 2002 and 2007) • 5 900 processors trained in making cassava products; • 12 bakeries using cassava flour; • 1 mini-unit being set up to make flour composed of wheat and cassava in varying proportions (10, 20, 50%); • 4 pilot processor women’s groups warned against drying chips beside tarred roads; • 75 processing workshops equipped with storerooms and drying areas built; • 825 processors (10%) keeping good management records concerning their activities; • 76 processors trained in the construction of traditional ovens.

9. Results (between 2002 and 2007) • Pre-extension of the results of 4 research topics (out of 21 carried out) on cassava processing and conservation: a) development of cassava chip-based feed for rabbits and b) pigs, c) grated cassava-based feed for poultry and d) optimization of cassava peelings to feed sheep; • Support for research and development: contracts made with the National Agricultural Research Institute (INRAB), the International Institute of Tropical Agriculture (IITA) and universities; • Pre-extension of research results: contract made with the Directorate of Agricultural Advice and Operational Training; • Support for certification of cassava flour: contract made with the Food and Applied Nutrition Directorate for certification of cassava flour; • Partnerships formed with local radios on topics selected by technology and marketing advisers.

10. Private actors and their roles • Individual processors: Producing or buying and processing the raw material into various products in the home. • Groups of processors: Producing or buying and processing the raw material into various products as a group. • Semi-industrial and industrial units: Producing or buying the raw material, then processing it into various products at a semi-industrial or industrial level. • Equipment makers: Building processing equipment, then carrying out maintenance and repairs. • NGOs: Technical support by teaching improved processing techniques and technologies, and then by making recommendations on equipment. Types of collaboration with the PDRT: • Support from subsidies for research activity (Alitech Industrie, Benin) • Promotion of cassava juice through tastings • Support for supplying the Chinese alcohol-producion factory • Purchase of training equipment from equipment makers.

11. Difficulties encountered • Adoption of the extended technologies not yet generalized; • Little access to installation credit for women processors; • Generally poor equipment of processing units to conform with quality standards; • Poor packaging of products; • Locally-made products not competitive with imported ones; • Consumers not insisting on product quality; • Poor keeping of management records (10%). Lessons learned Adoption of technologies and acquisition of equipment by target groups is still a very slow process.

12. Solutions • Awareness building/Continuation of capacity-building of target groups, supported by market research; • Putting women processors in contact with equipment makers; • Training on the hygiene rules to be observed during processing; • Training in improving product quality; • Training in wrapping and labelling products; • Awareness building on better protection of products exposed to the sun; • Literacy training of target groups.

13. Challenges • Promotion/Boosting of diversification of processed products; • Improvement in the quality of products from cassava processing (hygiene and wrapping); • Generalized establishment of mini-units to make flour composed of wheat and cassava in varying proportions; • Training of bakers and other users in making bread with mixed wheat-cassava flour; • Spreading of awareness of the dangers of drying chips beside tarred roads (installation of drying devices); • Encouragement of the gradual introduction of cassava chips/gratings into animal feed (rabbits, poultry and pigs); • Finding of flexible, low-interest sources of finance (installation funds or working capital) to support processing activities.

14. Activities to be carried out • Organizing training sessions in making cassava products to meet demand where a market exists; • Boosting training on standards and traceability and quality concepts; • Encouraging semi-industrial or industrial units to pursue the processing of cassava into semi-processed or finished products; • Boosting bakers’ skills in the use of mixed flour in making pastries and bread;

15. Activities to be carried out • Supporting the establishment of mini-units to make cassava flour and mixed wheat-cassava flour; • Organizing promotion and awareness campaigns for cassava products; • Supporting the installation of drying facilities; • Carrying out nation-wide extension of techniques for using cassava in animal feed; • Seeking means of access to sources of finance at reasonable interest rates.