Cassava Processing

Transform Cassava into High-Value Products and Profitable Enterprises! This programme equips students with the practical skills required to process cassava into a wide range of safe, high-quality and marketable food and industrial products. Trainees learn modern processing methods, food safety standards, quality control measures and value addition techniques that minimise post-harvest losses while increasing the commercial value of cassava. Students participate in extensive hands-on practical sessions involving cassava peeling, washing, grating, dewatering, fermenting, drying, milling and packaging. They learn the production of products such as garri, fufu flour, high-quality cassava flour (HQCF), starch, cassava chips and other value-added products. The training also covers equipment operation, hygienic processing, storage methods, product branding, packaging and compliance with food safety regulations. Upon completion, participants will be be able to establish and manage profitable cassava processing enterprises, produce high-quality cassava products that meet market standards and apply sound business management practices. The programme prepares graduates for careers in agro-processing industries, food manufacturing and agribusiness entrepreneurship while contributing to food security, rural development and sustainable agricultural value chains.