Requirements For Setting Up An Enterprise For Processing Roots/Tubers Into Various Food Forms

It is estimated that about 30% of crops produced are wasted; one of the acceptable means of preserving crops is by processing them into more shelf stable products. Processing extends the shelf life, adds value to the crop, reduces waste and cuts down on the cost of transportation.

Roots and tubers are amendable to processing by entrepreneurs into diverse food forms which may be roughly classified into flours, chips and confectioneries. Any enterprise for processing roots/tubers into flours, chips and confectioneries or any other food products must have a full complement of processing equipment/facilities and skilled/unskilled labour force. Below are the various requirements.


Raw Materials

 The importance of selecting good quality raw materials cannot be emphasized, good raw materials result to good quality products and vice versa. Many industries that use root and tuber crops maintain rigid standards for specific raw materials qualities.

Location

The food processing enterprise should be located where there is;

1. Availability of labour and raw materials in commercial quantity.
2. Availability of infrastructural facilities (water, power, accessible roads etc)
3. Ease of accessibilty of the processing plant size to market.

Government Formalities and Procedures

In Nigeria, the resposibilities for regulating and monitoring food safety standards and practices rest on the following government organizations and agencies;

• National Agency for Food and Drug Administration and Control (NAFDAC).
• Federal Ministry of Health.
• Standards Organization of Nigeria (SON).
• National Codex Committee.
• Federal Ministry of Agriculture
• States and Local Governments.

NAFDAC is the major agency responsible for regulating and controlling the manufacturing, importation, exportation, sale and use of food, drugs,cosmetics, medical devices, chemicals and pre-packaged water. It is important to adhere strictlynto the standards set by these organizations as regards to food safety, packaging, waste disposal etc.

Labour Requirements 

Unskilled Labour: This categorymof workers are employed to handle the following operations;

1. Sorting of roots/tubers.
2. Peeling.
3. Washing.
4. Grating/chipping or slicing.
5. Bagging.
6. De-watering.
7. Pulverizing (Breaking the cake resulting from de-watering the mash e.g in cassava processing)
8. Sifting to remove fibre of sieving to extract starch.
9. Fermenting grated mash.
10. Packaging
11. Taking the packaged products to the store.
12. Cleaning the working environment and the processing equipment.

Skilled Labour: This category of workers handle the following operations;

1. Taking weights of fresh roots/tubers and finished products.
2. Keeping accurate records of all activities in the factory.
3. Ensuring proper peeling, washing, grating, mashing and milling.
4. Monitoring fermentation process and ensuring compliance to other process standards (particle size, moisture content and colour).
5. Ensuring that high level of sanitation is maintained in the factory.
6. Taking records of all purchases and sales made.
7. Preparation of salaries and subsequent payment of such.
8. General organization and running of the factory.

MATERIAL REQUIREMENTS

Equipment- Various equipment are needed for various processes and they include;

• Weighing machine for weighing fresh roots.
• Cassava peeling machine for large scale peeling operations.
• Grating. chipping and milling machines for size reduction processes.
• De-watering machine for removal of excess water from the mash or pulp.
• Pulverizing/sifting machine for breaking of cake and removal of fibre and poorly grated materials.
• Toasting machine for producing pre-gelled granules and dry to safe moisture level.
• Flash dryer, cabinet dryer, rotary dryer for drying into shelf-stable products.
• Sealing machine for packaging processed products.
• Blender for size reduction and mixing.
• Mixer for mixing ingredients in dough production.
• Generator set with either petrol or diesel engines to provide power for operating equipment.
• Pick-up van to transport raw materials and finished goods.

OTHER FACILITIES/EQUIPMENT

1. Borehole- To ensure steady supply of water.
2.  Well designed and constructed factory with good ventilation, well demarcated wet and dry sections, store and office.
3. Polythene bags for packaging.
4. Black polythene sheets for sun-drying.
5. Elevated platforms for drying purposes.
6. Bags for de-watering.
7. Kitchen knives, cutlas, shovel, head pans, wheel barrow, hose and packers.
8. Sieves, sifting cloths or mesh, twine, aprons.
9. Buckets.
10. Stools, tables, chairs.
11. Fuel (coal, firewood, petrol, diesel, motor oil, kerosene).
12. Drying pots.
13. Water tanks.

The above are the facilities/equipment generally required for processing and utilization of roots/tubers. The quality and specific equipment required by any factory depends on what products are manufactured and the level of production (small, medium, large-scale).