Garri and Odourless Fufu Flour Production in Nigeria; The Feasibility Report.

Cassava is one of the most important root crops in Nigeria. Beyond serving as a staple food for both rural and urban households, it is also a major source of income for farmers and processors, particularly in rural communities.

Nigeria is currently the world’s leading producer of cassava, with an estimated annual output of about 40 million metric tonnes. Cassava contributes approximately 5% to Nigeria’s agricultural GDP, primarily for food and domestic consumption. However, despite its abundance, industrial processing and large-scale utilization of cassava remain relatively underdeveloped.

Since the return to democratic governance in 1999, Nigeria has experienced gradual, though modest, growth in its middle class. This development has contributed to increased social awareness and a growing demand for hygienically processed and well-packaged food products that meet higher living standards.

In addition, rapid population growth and continuous rural-to-urban migration have significantly increased the demand for convenient and shelf-stable food products such as garri and odourless fufu flour across the country.

Garri is a creamy-white, granular flour with a slightly fermented aroma and mildly sour taste, produced from fermented and gelatinized fresh cassava tubers. It is widely consumed in Nigeria and across West Africa, serving as a daily staple for millions of people.

Fufu flour, on the other hand, is produced from fermented cassava and traditionally processed into a wet paste. It is rich in carbohydrates and known for its smooth texture. In many parts of southern Nigeria, fufu ranks second only to garri as a staple indigenous food. However, traditional wet fufu typically contains 40–50% moisture and is characterized by a strong, often offensive odour, making it highly perishable with a short shelf life. In contrast, odourless fufu flour is processed into a dry form with moisture content below 10%, significantly improving its shelf life, convenience, and consumer acceptability.

This report evaluates the financial viability of establishing a garri and odourless fufu flour production plant in Nigeria, using fresh cassava tubers as the primary raw material.

The proposed plant will have a production capacity of four (4) tons per day for garri, operating across three (3) shifts of eight (8) hours each, at 80% of installed capacity. In addition, the plant will produce three (3) tons per day of odourless fufu flour, also operating under the same shift structure and capacity utilization.

Table of Contents

EXECUTIVE SUMMARY 1.0 Business Overview 1.1 Description of the Business 1.2 Vision and Mission Statement 1.3 Value Proposition 1.4 Critical Success Factor of the Business 1.5 Current Status of Business 1.6 Description of the Business Industry 1.7 Contribution to Local and National Economy 2. Marketing Plan 2.1 Description of product 2.2 Product Packaging and delivery 2.3 The Opportunity 2.4 Pricing Strategy 2.5 Target Market 2.6 Distribution and Delivery Strategy 2.7 Promotional Strategy 2.8 Competition 3. Production Plan 3.1 Description of the Location 3.2 Raw Materials 3.3 Production Equipment 3.4 Production Process 3.5 Production Cost 3.6 Stock Control Process 3.7 Pre-Operating activities and expenses 3.7.1 Operating Activities and Expenses 3.8 Project Implementation Schedule 4.0 Organizational and Management Plan 4.1 Ownership of the business 4.2 Profile of the promoters 4.3 Key Management Staff 4.3.2 Management Support Units 4.4 Details of salary schedule 5. Financial Plan 5.1 Financial Assumption 5.2 Start - Up Capital Estimation 5.3 Source of Capital 5.4 Security of Loan 5.5 Loan Repayment Plan 6.0 Business Risk and mitigation factor 6.1 Business Risks 6.2 SWOT Analysis

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