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Dear visitor and international investor,
If this is your first visit
to AFRICABIZ ONLINE Monthly Issue - The
ultimate newsletter on trading and investing in 48 sub-Saharan African countries
- we warmly welcome you.
If you are a regular and faithful reader, welcome
back.
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UNDERGROUND AND BLACK ECONOMIES ARE LETHAL TO DEVELOPING
AFRICA
Previous
delivery compared Parity
Purchasing Power (PPP) and per capita Gross National Product (GNP) representativeness
to benchmarking the wealth at the disposal of developing countries' citizens.
The conclusion was that GNP gives a more reliable picture about the economic status
of a developing country than PPP does. In current edition of Africabiz Email Edition,
the matter is further detailed comparing Black, Underground and Legal economic
activities in African countries Click
here to read more about the matter
-
Contributor's Guidelines
are here to review. Your contribution on "How African countries
/ entrepreneurs could bridge the developing gap" is welcome.
Many thanks for dropping by and see
you here on April 15, 2004.
Dr. B.M. Quenum
Editor
of AFRICABIZ
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Several business opportunities - component parts of the Integrated Developing Scheme described in Africans, Stop Being Poor! are listed in following table.
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SHEA BUTTER ( 5,
6, 7,
11, 12,
13)
b- BLUE GOLD ( 14,
15, 16,
17, 18,
19)
c- FREEZE-DRIED PAPAIN ( 20,
21, 22
and here)
d-
KENAF ( 23,
24)
e- VEGETABLE OIL ( 25,
26, 27,
28)
f- CEREALS ( 30,
31, 32,
33)
g- FRUITS (34,
35, 36,
37, 38,
39, 40,
42, 43,
44, 45,
46)
h- ESSENTIAL OILS (47,
48, 49,
50, 51,
52)
i- ROOTS & TUBERS 54,
55, 56,
57, 58,
59)
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TROPICAL ROOTS AND TUBERS: (VII) - A-
INTRODUCTION TO THE PRODUCTION OF GARI
Cassava,
potato, and sweet potato rank
among the top 10 food crops produced in developing countries. Sub-Saharan
Africa - SSA - is expected to experience the fastest growth in food demand
for all roots and tubers, largely driven by rapid population's growth. SSA
share in the total demand for developing countries will be 53 percent, with cassava
accounting for two-thirds of the increase.
On
this delivery page are listed four processed cassava's products, which highlight
the fact that cassava could be an important components - an Economic Catalyst
- to the Integrated Economic Development Scheme. Briefs on the preparation
of fresh cassava prior to the production of chips and pellets are
reported here. Operating conditions to producing
cassava ships on a small-scale basis are posted here. The following link dealt
with Investment
briefs to producing cassava floor with small-scale industrial units. Each
unit can create 60 jobs or 60,000 jobs if 1,000 units are installed. That is a
lot for rural areas in a developing country.
Starting from this Issue
60, four deliveries (A - Introduction; B- Market; C - Plantation creation and
D - Medium-scale industrial production unit) will deal with a granulated cassava
flour that is a popular food in Africa: GARI
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A- INTRODUCTION TO GARI
Gari is a fermented,
gelled and dehydrated food produced from fresh cassava. It is a popular diet in
Nigeria, Benin, Togo, Ghana and in other West
Africa's countries. The consumption area even expands to Central Africa: Gabon,
Cameroon, Congo Brazzaville and Angola. (Issue
61 deals with the African market and international market of Gari.)
Gari
is a granulated, white or yellowish product - depending on production methods.
It has 10 to 15% moisture content that permits a long conservation ( up to one
year) period in normal atmospheric conditions.
As exposed in previous
deliveries, fresh cassava contains cyanhydric acid (HCN) that should be eliminated
from any product originating from cassava to render it fit for human consumption.
Depending on the production method (particularly traditional methods) gari could
contains up to 20 mg / kg of HCN - against 43 mg / kg for fresh peeled cassava.
However, after one month of storage there is only traces (2 mg / kg) of HCN. One
should remark that a gari sample that contains 30 mg / kg of HCN is not proper
for human consumption.
Gari has a high swelling capability and can
absorb up to 4 times its volume in water. It is a popular diet eaten in may flavors:
- In sugared water.
- With groundnuts and sugar, in water.
- Transform
in pasta with hot water and eaten with a variety of sauces (vegetable, meats,
fish). |
The nutritional supplements provides by Gari are reported below:
Nutriments
Provided by 100 grams of Gari | Dried
matters (gr.) | 99 | Calories
(Kcal) | 334-360 | Proteins
(gr.) | 1.12 | Lipids
(gr.) | 0.61 | Global
Glucides (gr.) | 87.30 | Indigestible
Glucides (gr.) | 1.82 | Ashes
(gr.) | 1.03 | Calcium
(mg) | 30.30 | Phosphorus
(mg) | 54.55 | Iron
(mg) | 4.55 | Thiamin
(mg) | 54,55 | Riboflavin
(mg) | 45.45 | Niacin
(mg) | 1.00 | Ascorbic
acid (mg) | 6.06 | Source:
Favier 1977 - Insttitut Scientifique et Technique de la Nutrition et de l'Alimentation
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Next
issue deals with the African and international market of Gari
Adobe
Acrobat Reader is available here
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agencies,
international development
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