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Analysis Of Profitability And Resource Use Efficiency In Cassava Farming
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CHAPTER ONE
INTRODUCTION
1.1 Background to the study
Cassava was introduced into Central Africa from South America in the 16th century by the early Portuguese Explorers (Ohadike, 2007). It was probably the incapacitated slaves who introduced the cassava crop into southern Nigeria as they returned to the country from South America. Cassava however, did not gain importance in the country until the end of the nineteenth century when processing techniques were introduced as many slaves returned home (Odoemenem and Otanwa, 2011). In Nigeria, cassava is grown in all the ecologicalzones; the crop is planted all year round depending on the availability of moisture (Odoemenem and Otanwa, 2011).
Cassava is an important staple food in several tropical African countries, especially in Nigeria where it plays a principal role in the food economy (Agwu and Anyaeche, 2009). Cassava has the ability to grow on marginal lands, especially in drought-prone conditions and in low-fertility acid soils, where cereals and other crops do not thrive (Gobeze et al., 2005 as cited in Obayelu, et al., 2013). Cassava roots can also be stored in the ground (while still intact on the growing plant) for up to 24 months or more, so harvest may be delayed until market, processing or other conditions are favourable (International Institute for Tropical Agriculture, 2009). This comparative advantage over other staples serves to encourage its cultivation especially by resource-poor farmers. According to the Food and Agricultural Organization Statistics (FAOSTAT, 2011), Nigeria is the world’s largest producer of cassava with about 37 million metric tonnes and it ranks second after yam in extent of production among the root and tuber crops of economic value in Nigeria.
Benue State is a leading producer of cassava in Nigeria (Benue State Ministry of Agriculture and Natural Resources, 2003). Apart from the ecological support for cassava growth and production, Benue State has mounted deliberate strategies such as distribution of improved cassava varieties to sustain its leading role in cassava production in the country (BMANR, 2003). Cassava is a very versatile crop with numerous uses and by-products. Each component of the plant can be valuable to its cultivator. The leaves may be consumed as a vegetable, or cooked as a soup ingredient or dried and fed to livestock as a protein feed supplement. The stem is used for plant propagation andgrafting. The roots are typically processed for human and industrial consumption. Cassava is traditionally consumed by processing the fresh roots into garri, fufu, and flour (Adebayo et al., 2003a; Adebayo et al., 2003b). Data from the Collaborative Study of Cassava in Africa (COSCA) show that 80% of Nigerians in rural areas eat a cassava meal at least once weekly (Nweke et al., 2002).
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