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AFRICABIZ VOL 1 - ISSUE: 60
APRIL 15 - MAY 14, 2004
Previous Issue
Editor: Dr. Bienvenu-Magloire Quenum
editor@africabiz.org
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A WORD FROM THE EDITOR


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.

- 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
Contact Dr. Bienvenu-Magloire Quenum

BUSINESS OPPORTUNITIES IN AFRICA

- Several business opportunities - component parts of the Integrated Developing Scheme described in Africans, Stop Being Poor! are listed in following table.


a- 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)

- 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

- 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

Next issue deals with the African and international market of Gari

MORE ON ROOTS AND TUBERS
1- Roots & Tubers Market in Qatar
2- Roots & Tubers Market in Europe
3- Food Security: In Sub-Saharan Africa
In Latin America and the Caribbean
4- Roots and Tubers: A Vegetable Cookbook
by Kyle D. Fulwiler
5-
Tuber Crops
by N. M. Nayar

6- Roots, Tubers, Plantains and Bananas in Animal Feeding
Proceedings of the Fao Expert Consultation Held in Ciat, Cali, Colombia 21-25 January 1991
7- Pest Management for Tropical Roots & Tubers Workshop on the Global Status of and Prospects
8- The Tropical Tuber Crops
Yam, Cassava, Sweet Potato, and Cocoyams by I. Chukuma Onwueme

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