PRODUCTION OF FUFU POWDER

 

INTRODUCTION

 Fufu is one of the cheapest food in Sub-Sahara of Africa.It is a common food, both in our Urban and Rural areas but the processing is mostly common in our rural areas. Researchers have proven that fufu can be preserved for a long period, as long as two years.

MARKET      POTENTIALS                                                                                                               

Fufu is very common and cheap. These make its demand very high. If it is well prepared, packed and labeled,it will not only attract household consumer’s but also commercial consumers like the restaurant and hotels.

RAW MATERIALS

Cassava

MACHINERY AND EQUIPMENT

The milling machine, drier, weighing machine, sieving machine, polythene nylon bags.

PRODUCTION PROCESS

The hydrated fufu needs to be dried either by the electric drier or through the natural process of sun drying. It is then weigh and reweighing to make sure that there is no moisture and that all acidic content (Cynic acid) has been eliminated through excessive drying.

The fufu is finally milled into powder form, sieved to eliminate particles and parked accordingly.