Production Technology of High Quality Cassava Peel® Mash Training

Amole, Tunde; Samireddypalle, Anandan; Iheanacho, Okike

Production Technology of High Quality Cassava Peel® Mash Training

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Date

2018-12-30

Authors

Amole, Tunde

Samireddypalle, Anandan

Iheanacho, Okike

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Production Technology of High Quality Cassava Peel® Mash Training.

Abstract

The demand maize is an important component of feed in Nigeria’s expanding poultry sector is expected to increase. At the same time vast quantities of cassava peels produced during cassava processing represent a serious environmental problem. There is thus potential to convert this waste into a high quality, valuable and economical feed ingredient. The technical and economic feasibility of the transformation of cassava peels to high quality animal feed have already been demonstrated by CGIAR scientist in 2015. A feeding trial in collaboration with a leading poultry company in Nigeria showed improved feed conversion efficiency when fine HQCP mash was used to replace 20% of the maize in broiler rations and 32% of layer rations resulting into 10 - 15% reduction in cost of feed. Based on these results, there is a gradual uptake by entrepreneurs and feed industries, as the number of livestock and fish farmers incorporating HQCP in their rations continue to increase. Processing 14 Mt of cassava peels waste annually into about 4 Mt of HQCP and at potential market value of US$100/t, could generate around US$400 million per annum and when substituted for maize in the feed industry, will release up to 2.5 Mt of maize for direct human consumption. This could also offer significant new income and employment to actors in cassava value chain of whom 80% are women. Despite the success so far, there exist some constraints that need to be overcome. Chiefly is the gradual uptake which certainly proves insufficient to deal with the enormous quantity of waste being generated. This training manual is designed as part of efforts to train would-be processors in the standard and appropriate processing methods to achieve the desired quality and quantities. This will help in maintain product quality as well as facilitate and catalyze collective action (for product collation for industries) This manual is recognized as standards protocols for turning wet cassava peel to feed ingredient by the CGIAR Scientist who innovated the processes and registered the products as “High quality Cassava Peel Mash” (HQCP® Mash).