Cassava production in Nigeria: trends, instability and decomposition analysis (1970–2018)

Ikuemonisan, Edamisan Stephen; Mafimisebi, Taiwo Ejiola; Ajibefun, Igbekele A.; Adenegan, Kemisola O.

doi:10.1016/j.heliyon.2020.e05089

Cited by 78 publications

(65 citation statements)

References 21 publications

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“…The expected decline in yield performance in the future suggests that production outcomes may be fragile or unpredictable. These findings agree with the findings from previous studies [55,8,31]. A little shock may unsettle the cassava market and the upstream segment (farming) of the production chain.…”

Section: Trend Forecastsupporting

confidence: 92%

“…However, the pattern of yield where the least of the values were obtained in 2013 and highest in 2010 suggests some form of fluctuations. This corroborated the findings of Ikuemonisan et al [31] on the pronounced unpredictable nature of cassava yield series during the period of reference. The average yield during the period under review was about 10 tonnes/ha.…”

Section: Descriptive Statisticssupporting

confidence: 91%

“…The results are very explicit in the trend of cassava production indicators for Nigeria (FAOSTAT). The harvested area has contributed, more positively than the yield, to cassava production in Nigeria [31]. However, an increasing number of scholars have argued that such agricultural production system is not sustainable for many reasons including environmental implications [32] and food insecurity implication [33].…”

Section: Challenges and The Prospect For Future Cassava Production In Nigeriamentioning

confidence: 99%

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Future Trends in Cassava Production: Indicators and its Implications for Food Supply in Nigeria

Ikuemonisan

Akinbola

2021

AJAEES

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The growing demand for cassava and its products has continued to stretch the supply of cassava globally. Nigeria is a leading producer of cassava in the world yet, there are concerns that if appropriate policy strategies are not adopted to increase production, the current fragile situation of food insecurity in Nigeria may be worsened. Besides the increasing number of gigantic cassava-based industries spring up in Nigeria, the rapidly growing population of consumers is another factor that may further disrupt the relatively stable cassava market in Nigeria in the future. Therefore, “ceteris paribus”, the study determined the appropriate quantitative models to forecast the trends in cassava production indictors in Nigeria. Using the historical series (1961 – 2018), 12-year period (2019 -2030) forecasts were made for each of the production indicators as follows: 106 million tonnes (production output), 7.7 tonnes/ha (yield) and 9.6 million hectares (cropped area) in 2030. The study extrapolated the expected food supply from the expected production output in the forecast period using the 2014 FAO estimates of food supply per caput. Thus, in 2030, cassava food supply per caput was found to decline from 267 Kcal/capita/day in 2014 to 239 Kcal/capita/day. The study concludes that despite keeping the future demand of the growing cassava-based industries constant, cassava production is expected to continually increase but future food supply per caput would decline. However, the growing cassava-based industries globally is expected to hugely influence the future cassava market dynamics.

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Section: Trend Forecastsupporting

confidence: 92%

Section: Descriptive Statisticssupporting

confidence: 91%

Section: Challenges and The Prospect For Future Cassava Production In Nigeriamentioning

confidence: 99%

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Future Trends in Cassava Production: Indicators and its Implications for Food Supply in Nigeria

Ikuemonisan

Akinbola

2021

AJAEES

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“…Cassava is a staple food for around 500 million of people around the world. It represents the fourth crop production in the diet of the world population after rice, wheat and maize with an annual global production estimated at 227.8 million tons in 2018 [1][2]. It is a highly perishable food that is rich in cyanogenic compounds [3].…”

Section: Introductionmentioning

confidence: 99%

Diagnostic of the Cooking and Storage Systems of a Cassava-Derived Food Locally Called “fufu” in the City of Yaoundé, Cameroon

Adjele¹,

Baomog²,

Hell³

et al. 2021

AJB2T

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Fufu is among the most consumed traditional dishes derived from cassava in Cameroon. However, the processing of cassava into flour used in the preparation of fufu, the home storage of that flour and the cooking practices might lead to microbial contamination and hence constitute a potential health risk for consumers. The aim of this study was to diagnose the cooking systems of fufu in the city of Yaoundé taking into consideration the processing of granules, its storage systems and the cooking practices. A cross-sectional study was conducted in the city of Yaoundé. A total of 74 participants were submitted to a survey by the means of a structured questionnaire. Information on the socio-demographic characteristics of the population, the nature and quality of raw material used to cook fufu, the cooking processes, the storage of cooked fufu and complaints associated with the consumption of fufu were collected and statistically analyzed. Results showed that the majority of participants were women (82.4%) with university education level (73%). Most of the participants preferred granules of fermented cassava as raw material. The odor was the main purchasing criteria of raw materials which were generally stored at room temperature (25±2°C) in the household for 1 to 2 weeks. 76.05% of participants were aware of the impact of microorganisms on the color and odor of the raw material. Two cooking processes of fufu were identified, the heating duration being the main difference. The majority of participants used a heating duration of less than 15 min as it leads to slightly rigid, less elastic and not sticky fufu highly appreciated in the Centre and Sud regions of Cameroon. Leftovers fufu eaten by participants without any heating process and leftovers fufu reheated for a short duration before being consumed might be the causes of digestive troubles associated with its consumption. Prospective studies should be conducted to optimize the cooking process of fufu taking into consideration its microbiological (sporulated microflora) and sensorial quality.

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“…Cassava is now an important staple food, replacing native African crops. Cassava is sometimes described as the "bread of the tropics" or the African breadfruit (Treculia africana) (Ikuemonisan et al 2020). This popular crop is now grown in almost every tropical country.…”

Section: Introductionmentioning

confidence: 99%

Analysis of the Activities of Edo State Agricultural Development Program Extension Services Among Small-Scale Cassava Farmers

Ehilenboadiaye¹,

Onemolease²,

Omoregie³

2021

FJS

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This study assessed the expectations of cassava tuber farmers from the agricultural extension service providers in Edo State, Nigeria. It examined the support presently given to cassava farmers by the extension service viz-a-viz the needs of the farmers. To achieve these objectives, data were collected from 196 cassava tuber producers, randomly sampled from the three agricultural zones in the State. Data were analysed using descriptive and inferential (multiple regression, Friedman and Cochran tests) statistics. Cochran test (χ2 = 596.35; p<0.01) revealed that information delivery on available improved varieties (0.939), land clearing/preparation methods (0.878), cassava stem treatment (0.872), recommended planting distance/spacing (0.867) and fertilizer application methods (0.857) were significant areas in which farmers have been supported by the extension service. Friedman test results (χ2 = 135.52; p<0.05) revealed that linking farmers to input suppliers (mean rank = 9.17) and training on proper cutting of cassava stems (mean = 9.10) were among the most significant needs. Multiple regression revealed that farm size (p<0.05) was the only variable significantly correlated with the extension needs of the farmers. The major constraints facing cassava tuber producers included high cost of improved varieties (mean = 3.85) and farming inputs (mean = 3.82) as well as poor access roads for transportation of cassava tubers. Taking advantage of group formation and linkage to credit were recommended.

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Cassava production in Nigeria: trends, instability and decomposition analysis (1970–2018)

Cited by 78 publications

References 21 publications

Future Trends in Cassava Production: Indicators and its Implications for Food Supply in Nigeria

Future Trends in Cassava Production: Indicators and its Implications for Food Supply in Nigeria

Diagnostic of the Cooking and Storage Systems of a Cassava-Derived Food Locally Called “fufu” in the City of Yaoundé, Cameroon

Analysis of the Activities of Edo State Agricultural Development Program Extension Services Among Small-Scale Cassava Farmers

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