Product Development Programme

The Product Development Programme (PDP) is one of the ten (10) programmes of the National Root Crops Research Institute (NRCRI), Umudike. Given the highly perishable nature of agricultural produce, the Programme focuses on activities that transform agricultural produce, particularly root and tuber crops, into value-added products with improved shelf life and innovative food products for local markets and potentially for export.

These activities contribute to improving the income-generating potential of farmers by transforming root and tuber crops into products with commercial and industrial applications, while also supporting the availability of food products that can contribute to the dietary needs of farming households.

Consequently, the Product Development Programme is involved in research, training, processing, preservation, storage, and utilization of value-added products from the Institute’s mandate crops.

Mandate of the Product Development Programme

The Programme’s mandate includes:

• Production of various food products from root and tuber crops.
• Development of appropriate packaging materials for root and tuber crops.
• Development of appropriate storage methods and techniques for fresh and processed root and tuber crop products.
• Quality control studies on fresh and processed food products from root and tuber crops.
• Market testing and consumer acceptance studies of root and tuber crop (RTC) value-added products.

Programme Components

For effective implementation of its activities, the Product Development Programme is organized into the following components:

Root and Tuber Crop (RTC) Value Addition Processing Unit

The RTC Value Addition Processing Unit is involved in the formulation of recipes and development of food products from root and tuber crops, with emphasis on value addition, preservation, and selected storage activities.

The Unit also promotes the activities of NRCRI through training programmes, exhibitions, participation in Field Days, and income generation through the sale of value-added root and tuber crop products.

Other activities include disseminating information on the Institute’s activities and innovations to farmers through radio, television, and print media, as well as supporting rural extension activities.

Gari Processing Centre

The Gari Processing Centre demonstrates modern technology for gari processing and serves as a training centre for gari processing technology.

The Centre also generates income for the Institute by providing gari processing services to members of the public for a fee.

Cassava Processing Centre

The Cassava Processing Centre is responsible for the production of High-Quality Cassava Flour (HQCF), cassava fufu flour, and other flours derived from root and tuber crops.

The Centre serves as a location for research and training activities relating to various flour production processes. It has also been repositioned to serve as an income-generating point for the Institute.

Research Activities

The Product Development Programme conducts research in a number of areas, including:

• Physicochemical analysis of fresh and processed root and tuber crop products.
• Storage and shelf-life studies of fresh and processed root and tuber crop products.
• Sensory and instrumental textural evaluation.
• Consumer preference studies.

Outputs of Selected Research Studies

Some outputs from research studies conducted by the Programme include:

Packaging and Shelf-Life Evaluation of Ginger Green Tea and Turmeric Tea

Research was conducted on the packaging and shelf-life of newly developed ginger green tea and turmeric tea. The study recommended that the teas should be stored in airtight containers in a dry place within twelve (12) months of the production date, and for a maximum period of sixteen (16) months.

Salad Cream Produced with Different Blends of Ginger and Sweet Potato Starch

A study was conducted on the production and analysis of salad cream using different blends of ginger and sweet potato starch. The study observed that salad cream prepared with 100% ginger had preferred and acceptable sensory properties.

Proximate Composition and Organoleptic Properties of Candidate Potato Clones

Research on the proximate composition and organoleptic properties of candidate potato clones formed part of the efforts that resulted in the official approval for the registration and release of four potato varieties:

• Unica (CIP392797.22)
• Juriya (CIP393371.157)
• Babban (CIP393371.58)
• Kyau (CIP398190.200)

Development of Value-Added Food Products

The Programme has also undertaken studies resulting in the development of:

• 28 value-added food forms of sweetpotato (Aniedu and Oti, 2007).
• Over 26 value-added cassava products/recipes (Aniedu and Oti, 2008).
• Over 22 value-added products of cocoyam (Aniedu and Oti, 2009).
• Over 24 value-added products of water yam (Aniedu and Oti, 2011).

Programme Units and Staff Strength

The Product Development Programme comprises its designated units and staff responsible for implementing its research, processing, training, and other programme activities.

Achievements of the Product Development Programme

The Product Development Programme is an important component of NRCRI, Umudike and has contributed significantly to the Institute’s research and development activities over the years.

Some notable achievements include:

• Pioneering the development of new food products from cassava in Nigeria (Oji, 1989) and cocoyam (Mbanaso and Akomas, 1986).
• Development of 28 value-added food forms of sweetpotato (Aniedu and Oti, 2007).
• Development of over 26 value-added cassava products/recipes (Aniedu and Oti, 2008).
• Development of over 22 value-added products of cocoyam (Aniedu and Oti, 2009).
• Development of over 24 value-added products of water yam (Aniedu and Oti, 2011).
• Production of various types of ginger-blended fruit drinks and candies.
• Development of numerous food forms from minor root crops such as Hausa potato, turmeric, and Amora (Tacca leontopetaloides).
• Development of different food forms from American yam bean roots.
• Fortification of root and tuber crop foods with underutilized and lesser-known crops such as African yam bean, soybean, and Bambara nut.
• Determination of the physicochemical properties and food uses of NRCRI mandate crops.
• Production of drinks from orange-fleshed sweetpotato and utilization of sweetpotato leaves as vegetables.
• Training of women, youth, and farmers on value-addition innovations for farm produce in over 250 communities and organizations across the South-East, South-South, North-Central, and other parts of Nigeria.
• Conducting impact and adoption studies on training in value-added innovations in root and tuber crops across five (5) states of Nigeria.
• Conducting training for Master Bakers in Nigeria in conjunction with the Federal Ministry of Agriculture and Rural Development on 20% HQCF inclusion in bread making and contributing to the setting of standards for HQCF production operations in the country.
• In conjunction with the Extension Services Programme, promoting the activities of NRCRI through exhibitions of innovations developed by the Institute during World Food Day events in Abuja and Abia State, Field Days, trade fairs, and other events. The Institute has taken first position or been adjudged one of the best food exhibitors at these exhibitions.
• Dissemination of the Institute’s activities and innovations to farmers through radio, television, and print media at international, national, and local levels.
• Determination of new food forms of Dioscorea dumetorum, an underutilized yam.
• Providing opportunities for students, groups, and individuals to visit the Programme for educational tours.
• Generating revenue for the Institute through the sale of value-added root and tuber crop products and processing services available for public patronage.

Commitment to Product Innovation and Value Addition

Through its research, training, processing, and value-addition activities, the Product Development Programme continues to support the development and utilization of root and tuber crops while promoting improved processing, preservation, storage, and food product development. Its activities contribute to the wider objectives of NRCRI in advancing the productive and sustainable utilization of the Institute’s mandate crops.