The aim of this study was to sensitize farmers of biofortified cassava and to strengthen their capacity and empowerthem through income generation
The study was conducted at three locations in Nigeria: Elekokan community in Oyo (south-west), Uyo in Akwa-Ibom (south-south) and Mokwa in Niger (north central) states in 2013. One-hundred and fifty farmers comprising 56 adult women, 37 adult men between the ages of 31-80 and married, 33 female and 24 male youths ages 18-30, with varying education background were taught different methods of processing yellow flesh cassava roots and leaves into nutritious food products. Products included gari, high quality cassava flour, snacks, tapioca, odourless fufu, cassava moin moin, abacha, and cassava leaf soup
The adult women (94%) prefer to apply knowledge acquired to improve processing quality of gari and odourless fufu, adult men (82%) and male youth (68%) prefer cassava leaf soup, female youths (91%) prefer snacks like cake, tidbits, and chin-chin for income generation. Reasons for preference are: ease of preparation, and availability of cooking utensils oringredients for adult and young women, availability of raw materials for adult and young men. Adult women and female youths are willing to generate income primarily (72%) from sales of their preferred cassava products.
Biofortied cassava can enhanceconsumption of nutritious diets,and withvalue addition to yellow flesh cassava,has potential of creating employment opportunities for adults and youths in the study area,for food and nutrition security.