HQCF Chain

High Quality Cassava Flour (HQCF)

The High Quality Cassava Flour is made from unfermented cassava flour which has been produced from freshly harvested cassava, milled and dried in less than 24 hours. It must contain no color stains and odor.

The product has several uses in the food industry for preparing several kinds of traditional dishes in many tropical countries.

It can be used in whole or as a substitute for wheat flour in the bakery industry for (pastries) bread and biscuits. 

It is also used in the timber industry as a bonding material for plywood and in the paper industry as an adhesive.

HQCF can be used in the pharmaceutical industry as a binding substance.

In Ghana, the bakery industry is gradually shifting to the use of HQCF in order to reduce cost. Bakers tend to balance the composition of HQCF and Wheat flour, with an 80% by 20% composition. This direction helps to reduce the high cost of using only wheat flour in the preparation of confectionery.

Cost Benefits Analysis of using the HCQF

.......

HQCF Chain

One of the RTIMP's main objectives is to Identify, establish and support sustainable Commodity and Value chains in the country, and one of these chains is the HQCF chain.

A Supply Chain Facilitator was tasked to identify and develop verifiable, sustainable and viable HQCF Value chains.

The Task

To develop a market for HQCF, Utilization workshops were organized for both matrons from selected institutions and individual bakers within and near cassava producing zones. This Workshop was aimed at increasing the capacity to produce HQCF, interest and knowledge of the use of HQCF.

Emerging issues from these workshops include:

• Pricing 
• Accessibility (availability of the flour)
• Quality and traceability
• Starch content in HQCF
• Proving process

These issues were resolved with the implementation of the RTIMP's Farmer Field Fora and the District Stakeholder Fora which enlightened Cassava farmers on producing high quality cassava  for the use of HQCF and the Processors on proper usage of HCQF for the best output.

Five different chains were identified in this assignment. (Chain names depict chain leaders which are processing centers which have other chain actors such as farmers linked to them).

1. Agbeko Chain
2. Bredi Chain
3. Caltech Chain
4. Marbet Chain
5. Josma Chain
6. St. Baasa Chain

Several issues specific to various actors were identified along the chain. A major hurdle for the six processing centers was the Lack of Efficient Drying System.
The chains used inefficient means of drying. Some of the chains used the "Geloma Dryer" which was at the mercy of the rains, others used the solar dryer with a broken down solar panel whiles some of the chains used the Batch dryer.

To resolve this bottleneck along the chain, RTIMP, through the initiative fund and its Technical Service Persons developed an efficient prototype drying system called the RTIMP HQCF Dryer.

The RTIMP HQCF Dryer (Prototype)

 Loading the Dryer

 
The Dryer uses Gas in its mechanism...

Improved Cocoyam Varieties

RTIMP, through it's structured research, has obtained improved varieties of planting materials. These varieties have several advantages compared to the local/traditional varieties. 

Our Root and Tuber Improved Planting Materials include

• Sweet Potato Vines
• Cassava Sticks
• Cocoyam Corms

Advantages include:

• Better Yield
• Taste and quality of the harvest obtained
• Pest and Disease Tolerance

Still want to see more to believe? Check the picture below...
This is what you get when you use our improved planting materials. Our able researchers have painstakingly developed these for YOU!

 CRI-Gye me di (Picture 1  on the left)

• This variety has a potential yield of 8.00mt/ha
• Maturity is 12-15 MAP
• Diseases tolerated: Root rot, Mosaic Virus and Leaf Blight
• High dry matter, Ash & Carbohydrate (58.22%, 2.73%, 48.19%) content
• Food uses: Varied- Fufu, Ampesi, Eto, Bread, Confectioneries etc

CRI- AKYEDE (Gift)-Purple

• Potential yield of 7.00mt/ha
• Maturity is 12-15 MAP
• Diseases tolerated: Root rot, Mosaic Virus and Leaf Blight
• High crude protein, crude fibre, Ash, Dry matter & Carbohydrates
• Food uses: Varied- Fufu, Eto, Ampesi, Koliko, Bread, Confectioneris 

CRI- MA AYE YIE (I am better off)-White

• Potential yield of 5.7-6.00mt/ha
• Maturity is 12 MAP
• Diseases tolerated: Root rot, Mosaic Virus and Leaf Blight
• High carbohydrate, Dry matter, Ash, Crude protein & crude fibre (48.62%, 59.88%, 2.84%, 6.72%, 1.17%) content.
• Food uses: Varied- Fufu, Eto, Ampesi, Koliko, Bread, Confectioneris

Cassava Varieties - Capevars Bankye

Capevars Bankye

• Young Stem and Petiole color

Young Stem is green and petiole is reddish

• Mature Stem color

Light brown

• Branching Habit

Low Branching

• Tuber Shape and Outer color

Shape is cylindrical
Outer color is dark brown

• Uses

• Excellent for fufu and ampesi
• High Quality starch for industrial use production
• Recommended for other food uses such as gari, flour and agbelima

Improved Cassava Varieties (Characteristics)

Characteristics of improved cassava varieties recommended for planting in Ghana

Variety	Year Released	Maturity Period(Months)	Mean Root Yield(T/ha)	Total Dry Matter(%)	Uses	CMD Resistance
Afisiafi	1993	12-15	28-35	32	Starch, flour, gari	Tolerant
Abasafitaa	1993	12-15	29-35	35	Starch, flour, gari	Tolerant
Tekbankye	1997	12-15	30-40	30	fufu, ampesi, gari	Susceptible
Dokuduade	2005	12	35-40	30	Starch, gari	Resistant
Agbelifia	2005	12	40-45	33	Starch, gari	Resistant
Essam bankye	2005	12	40-50	35	Flour, gari	Resistant
Bankyehemaa	2005	9-12	40-50	32	Flour, gari, fufu	Resistant
Capevars bankye	2005	9-12	30-35	30	Flour, gari, fufu, starch	Resistant
Bankye botan	2005	12-15	25-30	28	Flour, gari, starch	Tolerant
Eskamaye	2005	15-18	16-23	25	Tuo, konkonte	Tolerant
Filindiakong	2005	15-18	16-20	28	Tuo, konkonte	Tolerant
Nyerikobga	2005	15-18	17-29	30	Tuo, konkonte	Tolerant
Nkabom	2005	12-15	28-32	32	Starch, fufu	Tolerant
IFAD	2005	12-15	30-35	30	Starch, fufu	Tolerant
Ampong	2010	12	40-50	36	Flour, Starch, fufu	Resistant
Broni Bankye	2010	12	40-45	33	Flour, bakery products	Resistant
Sika bankye	2010	12	40-45	36	Flour, Starch	Tolerant
Otuhia	2010	12	35-40	39	Flour, Starch	Resistant

Promoting Commercialization of Seed yam through the Minisett Technology

With the growing demand for yam, both domestically and internationally, farmers need to expand their production. However, to enable the farmers expand as desired there is the need to improve the seed yam production base.

By commercializing seed yam production, jobs will be created for the youth and the investors who will generate some income to enhance their livelihoods.

The availability, accessibility and affordability of seed yam would conveniently afford the farmers expand their production and thereby off-loading more yam onto both the domestic and international markets.

By so doing, more foreign exchange would be earned for the country while enhancing food security and rural livelihood at the domestic level. 

The farmers would also access sufficient seed yam to do double cropping in a year. Since there are currently no commercial seed yam suppliers, an investor can benefit from all the benefits of being a first mover in the market. The investor would also benefit from the lack of competition and would be able to build a strong brand.

Objective

The main objective of the commercial seed yam production is to ensure the availability and accessibility of healthy seed yam at affordable prices.

Specifically, the commercial seed yam production would:

• Introduce the yam minisett technology to commercial seed yam producers
• Create investment opportunities for investors
• Create jobs and sources of income for the rural poor
• Make seed yam available in the right quantities and quality at affordable prices for farmers

Method

To achieve the above stated objectives, RTIMP under the minisett initiative trained 616 small-scale yam growers (490 males, 126 females) and 120 commercial yam growers (100 males and 20 females) in 28 districts to produce healthy seed yam. 

97 out the 120 commercial farmers were each supported by RTIMP to establish a quarter of an acre each, using the minisett technology.  

Minisett is based on a simple technology whereby one tuber is used to produce multiple seed yams that lead to the cultivation of healthy tubers. In this technology, one yam tuber can be cut into approximately 40 pieces (setts) of about 50-100 grams each. 

The setts are dipped in fungicide and nematicide which kills any infections already present before planting and minimises diseases from appearing once planted. 

The yam setts then produce disease free seeds, which are ready for harvesting about five months after planting. The planting is normally done on ridges. Harvesting would usually be done in April. 

Results/Discussion.

Out of the 120 commercial yam farmers trained in the minisett technology, 97 of them adopted the minisett technology. The adoption of the technology coupled with Good Cultivation Practices has increased the income of these commercial yam growers. 

The initiative has reduced the cost of production by 50 % (cost of seed yam). 

The minisett technology has increased farmer returns from 3,087 Ghana Cedis (Ghc) to Ghc 5,360 per acre. 

Comparing the cost of land preparation between the traditional seed yam production and the minisett technology, it was observed that, minisett technology was Ghc40 higher than the traditional method where mounding was done manually. 

Returns on the use of ridges for the minisett was Ghc2,273 higher than the traditional, thereby maximizing the profit of the minisett farmer.
The minisett technology has very good prospects for the commercial seed yam producer.

Minisett Technology

The Minisett Technology is one key technology that can ensure the expansion of yam cultivation, leading to the improvement in food security and high export values of yam. 

Minisett is based on a simple technology whereby one tuber is used to produce multiple seed yams that lead to the cultivation of healthy tubers.

In this technology, one yam tuber can be cut into approximately 40 pieces (setts) of about 50-100 grams each. The setts are dipped in fungicide and nematicide which kills any infections already present before planting and minimizes diseases from appearing once planted. 

The yam setts then produce disease free seeds, which are ready for harvesting about five months after planting. The planting is normally done on ridges. Harvesting would usually be done in April. 


Why Minisett technology?
Seed yam is usually a limiting factor in the expansion of yam cultivation 

• It is expensive and often scarce
• Is an improved and alternative system of seed yam production with the following advantages:
• High multiplication ratio of 1-:20
•  More uniform tuber sizes harvested and better storability of small whole tubers

To use the Minisett Technology, you will a knife/machetes. Tools should be very sharp to ensure clean cuts.

The Minisett Technology consists of nine steps
Step 1

Select clean , disease-free healthy mother seed yam (500gms)
(Minisetts(small pieces of yam) prepared from ware yams sprout late and uneven)
Select tubers immediately after dormancy is broken (2-3 months after harvesting) 
  






Step 2
 
Clean mother seed yam and cut into minisetts(50-100gms).
Minisetts that weigh up to 150gms produce milked yams weighing above 1kg.
A mother seed yam of 500gms can produce 15-20 minisetts.
Ensure that each piece has a skin or periderm.
 

Step 3

Treat minisetts with broad spectrum fungicide,insecticide and wood ash.
Wear gloves to protect the hands when treating with fungicides.

This treatment is necessary to protect minisetts against fungi and bacteria.

Step 4
Spread treated minisetts under shade for 1-2 hours to air-dry the surfaces.
Do not expose directly in the sun

Step 5
 
Pre-sprout minisetts in 1 meter wide nursery beds or in baskets with moist sawdust or plant in-situ
Pre-sprouted minisetts give good plant establishment in the field after transplanting

Step 6 

Transplant pre-sprouted minisetts after 1 month into the field.
Plant at a spacing of 25cm on ridges. 
Plant at a depth of 5-7cm below the soil 









Step 7
Stake using Trellis system

















Step 8
Harvest milked yam 4 months after transplanting
Take care not to damage seedlings at harvest

















Step 9

Harvest seed tuber 5-6 months after transplanting
Avoid bruising and damage during harvesting and transporting