Executive Summary
Cassava (Manihot spp) is a tropical perennial crop cultivated mainly for its edible root, is a staple food consumed worldwide and provides much economic benefit to the producers. Cassava can be processed in a variety of ways to arrive at different products including as garri, fufu, lafun, starch, flour and pellets, etc.
Food processing sub-sector possesses has the greatest potential for growth in Nigeria. Growth rate of more than 9% is envisaged looking at growing urbanization, population explosion and changing food consumption pattern among Nigerians for natural foods and products. This has inevitably increased daily consumption of cassava and its derivatives.
Cassava flour is prepared from either of these: fresh cassava roots, dried cassava flour, paste or crumbs, or from partially fermented cassava cakes that are fully dried, followed by a pounding, grinding or milling process, and by sifting to remove fiber. Cassava flour that is prepared from bitter cassava is detoxified before the flour is dried either as flour, cake, paste or crumbs
High quality cassava flour is simple unfermented cassava flour. The IITA rproduction process minimizes the capital investment requirements for flour production by making use of simple equipment already used for garri processing. This technique is suitable for preparing cassava flour from both sweet and bitter varieties.
This cassava flour project involves starting a small  scale cassava flour manufacturing factory in any big city of Nigeria which will produce premium quality cassava flour to be sold in the local market, competing with a few existing brands. The factory will be equipped with modern automated machinery for all the processes in order to ensure the quality of the final products.
The SWOT analysis showed that the opportunities of the business outweigh the challenges and was concluded that cassava flour production idea is healthy and feasible in Nigeria