FST 510
NIGERIA’S FOOD AND INDUSTRIAL
RAW MATERIALS 3 Units
Part 1
Dr Mrs J.M. Babajide
Department of Food Science and Technology,
University of Agriculture, Abeokuta
Course requirements:
• CAT: 30% (Test 20% & assignment 10%)
• Exam: 70%
• 70% Class attendance compulsory
INTRODUCTION
Definition of Food raw material - an input into a
processing operation to obtain a product.
Raw materials can be divided into four (4) major
classes:
1. Unprocessed agricultural products: which are
usually in their natural state e.g. cassava, yam,
grains, fruits, vegetables etc.
2. Semi-processed agricultural products: in form of
dry-cocoa beans, dry sugar, pasteurized milk,
grain flour, cocoa mass, malted grains etc.
3. Finished products:- of a particular industry can
serve as material or ingredient for another
industry e.g. refined granulated sugar, starch,
Ascorbic acid, flavour etc.
4. Bye-product or effluent: of an industry can serve
as input for another industry e.g. molasses can
be used for the production of alcohol and yeast,
while biscuit dust can be used for the
production of animal feed.
THE NIGERIAN FOOD INDUSTRIES
•
The food and beverage industry is virtually the
largest of all the sectors of Manufacturers’
Association of Nigeria (MAN).
• Food and beverage industries constitutes various
sub-sectors such as brewery, soft drink, flour-mill,
cereal and bakery products, Dairy products,
animal feeds (livestock and fishery), meat and
meat products, tea and coffee, sugar and sugar
confectioneries margarine, edible oils, root and
tubers, fruits and vegetables, spices and flavours.
However, to facilitate a streamline presentation, the
Nigerian food industries can be divided into 2 major
categories:
a. Milling industries: flour mills, rice mills, edible oil mills
etc.
b. Processing industries: beverages, cereal products,
dairy products, confectionery, fruit and vegetable
products, meat and poultry products etc.
The milling industries require mainly agric
products and the outputs are generally
finished products offered for sale as
domestic food items after suitable food
packaging.
The food processing industries require
derivative secondary produce, in some
cases, require tertiary forms of agric and
synthetic raw materials.
There are three (3) broad categories of raw
materials namely: Primary Agric produce,
Secondary and Tertiary raw materials.
KEY RAW MATERIALS USED IN FOOD INDUSTRIES
S/N
1.
2.
3.
SECTOR
Beer/Brewery industry
Soft drinks
Cereals and Bakery products
4.
Dairy products
5.
6.
7.
8.
9.
10.
11.
12.
PRIMARY
Barley, sorghum, maize, rice
Wheat, maize sorghum, cassava
flour, starch, other cereal flour.
Fresh milk/milk powders
SECONDARY
Sugar, enzymes
Sugar
Sugar, enzyme
TERTIARY
Hops and additives
Concentrates
Salt, flavour additives,
vitamins
or Flavours, vitamins
fat,
oil,
Milk
fat
vegetable
butter
enzyme,
dextrose
Cocoa and Chocolate products Cocoa powdered, milk, sugar Egg powder
glucose, corn starch
Wine and Distillers
Grape fruits, molasses, palm Other fruits
wine, concentrate, flavouring
Animal feed
Maize, soybean, cassava, oil Other
cereals,
seed, cake, spent grains
offals, additives
Tea and Coffee
Tea leaves, coffee beans, lemon Chicory
grass
Sugar and sugar confectionery Sugar cane, glucose, cassava Gum
arabic,
starch
enzyme
Fruits and vegetable products Fruits,
vegetables,
fruit Essential
oils,
concentrates
sugars
Spices anf flavouring
Hydrolysed vegetables, nitrates, locust bean, pepper, ginger
Meat and fish products
Cattle, beef fish, pork, poultry, Snail,
osyster,
shrimps
games
13.
Margarine and edible oils
14.
15.
16.
Root and Tubers products
Flour millers
Miscellenaous
Oil seeds (g/nut, soybean, sun
flower, oil palm etc)
Yam, cassava, Irish potato etc. Wheat, maize ,sorghum etc.
Plantain, banana, sweet corn, other staple food.
Preservatives
Supplements
and minerals)
-
(vitamins
Colouring, flavourings,
essential oils.
Flavourings
preservatives
Flavours,
extract
of
spices from leaves
Nitrates,
extenders,
additives, vegetable oil,
preservatives.
Preservatives
Preservatives
Preservatives.
PRIMARY AGRICULTURAL RAW MATERIALS AND THEIR AVAILABILITY
Raw material
Wheat grains
Maize grains
Sorghum
grains
Rice grains
Cocoa beans
Coffee beans
Tomato fruit
Pepper
Pineapple
Mango
Cassava
Yam
Plantain
Oil seeds
Fresh milk
Requirement
Production
H
H
H
House
hold use
L
L
L
H
H
L
H
H
H
H
H
H
H
H
H
H
L
L
H
H
L
L
H
H
H
H
L
L
L
L
H
H
L
L
H
H
L
H/L
L
L
H
H/L
Surplu Defici
s
t
D
S*
D
S*
S*
S*
S
S*
-
Where H = High, L – Low, S = Surplus, D = Deficit, S*= surplus during their season but deficit
during off season.
D
D
D
D
D
D
D
• The table above shows the industrial primary
agricultural
raw
materials
and
their
availability.
Due to the fact that a
considerable portion of the agricultural
produces are lost before, during and after
harvest to pest or diseases and inadequate
transportation procedures, we could have
inadequate productions. A great proportion of
the agric produce are consumed directly as
domestic product thus the industrial
processors have problem with local sourcing
of these raw materials e.g. maize.
• Further discussion will be taken in the class
REPORTED POST-HARVEST LOSSES OF AGRICULTURAL RAW MATERIALS IN NIGERIA
Commodity
%loss
Yam
30 – 50
Maize
25 – 30
Sorghum
37
Cowpea
5
Fruits
and 20 – 80
Vegetables
Onion,
tomato, 9 – 17
pepper, plantain
Plantain
20 – 80
As reported by Raw Material Research and Development Council and Federal Ministry
of Agriculture
DERIVED FORMS OF RAW MATERIALS AND THEIR AVAILABILITY IN NIGERIA
S/N
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
MATERIAL
REQUIREME
NT (H/L
Cereal flour
High
Baking yeast
H
Veg. fat and oil
H
Sugar
H
Soft drink conc
H
Cocoa powder
H
Cocoa butter
L
Glucose
H
Malt extract
L
Egg powder
L
Corn Starch
L
Milk powder
H
Butter oil
L
Hydrolysed
veg.
L
protein
Chicory
L
Oilseed cake
L
Fish meal
L
Food colouring
L
Food flavouring
L
PRODUCTION
(H/L)
Low
L/Nil
L
L
NIL
L
L
L/NIL
NIL
L/NIL
L/NIL
NIL
NIL
NIL
NIL
L
L
NIL
NIL
SURPLUS DEFICIT
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
SUBSTITUTES OR ALTERNATIVES FOR IMPORTED RAW MATERIALS IN NIGERIA
S/N
1.
2.
3.
4.
IMPORTED RAW MATERIAL
Malted barley
Hops
Egg powder
Enzymes
5.
6.
7.
8.
9.
10.
11.
Additives
Wheat/wheat flour
Milk/milk powder
Fat and butter oil
Flavouring
Corn starch
Gum base
12.
13.
Fish, meat and poultry
Tea leave
14.
Dextrose, glucose
15.
Hydrolysed veg. oil
LOCAL SUBSTITUTE
Maize, sorghum, rice
Bitter leaf
Malted grains for production of specific
enzymes
Local wheat production but inadequate
Local fresh milk (inadequate), soy milk
Local flavours for specific flavours.
Modified cassava flour
Gum Arabic (need to be processed into
well acceptable form)
Local production (inadequate)
Use of other leaves such as lemon
grass (inadequate)
Local sources available. Hydrolysed
cassava starch but inadequate
Soybeans, groundnut, locust beans.
METHODS OF SOURCING FOR RAW
MATERIALS
• In sourcing, there is a general principle
that most industries use.
• The aim of sourcing is to obtain the best
quality raw material at a most economical
rate.
• In Nigeria, the approach used are in two
general ways, namely Direct, indirect or
combination of the two.
Direct sources: This requires the establishment of
raw material purchasing department in the
industry which is charged with the responsibility
of getting the required raw material by the
industry. Example of such industry is Nestle
Nigeria Plc which produce maize and soybeans.
Where direct sourcing is used, the problem of
monitoring specification of raw material can be
reduced.
This is because such quality
specifications are inbuilt into the production
system.
When such materials have to be
purchased, the raw material specifications must
be given to the supplier.
Indirect sources:- These utilize sourcing agents. This
method is used by many industries. The sourcing
agent can be in the following forms:
1. Contractual Appointment to framers or cooperate
bodies. Such as appointments are generally guided
by relevant legal proceedings, otherwise, it may fail.
The advantage of this method is that it ensures stable
price of raw material within the period of agreement.
Also, it ensures a ready market to the farmers within
the same period.
2.Use of cooperative societies:- This is
similar to contractual agreement except
that it involves many people coming
together. It involves collection of raw
material from individual seller or producer
by the cooperative society and it is sold to
the company that required the raw
material e.g. the Cocoa Producers
Association of Nigeria at various local
levels. In this situation, there may be
slight variation in the pricing system.
3.Use of individual suppliers which have links
with the purchasing department of the
industry.
Here, individuals are given
allocation of supply orders on certain quality
and quantity of raw material to be purchased
by the company. However, the supply is
subjected to satisfactory delivery within a
certain period and acceptable quality. In this
case, discontinuation of the supply order is at
the risk of the company. Price variation is a
major problem which depends on the
supplier.
QUALITIES OF A GOOD SOURCING AGENT
A good sourcing Agent:
•
Should be knowledgeable about the nature (biological,
physical, chemical properties) of the raw material.
•
should be familiar with and understand the various
classes of the food. The handling practice that can lead to
deterioration of the material. If not, should be trained and
educated on what causes deterioration of the material.
•
should understand the basis processing operation
which the raw material will undergo before getting the
finished product.
•
should be an informed person in terms of agricultural
practices, the location and the trade of such material.
•
should assess the quality of the raw material thus,
ensure the quality specification required by the company.
CONSTRAINTS AND PROSPECTS OF LOCAL RAW
MATERIAL SOURCING
Constraints
1. Availability of local raw material for industry
Many of the raw materials, especially seasonal ones
such as maize, yam, fruits are inadequate for
industries due to the fact that they are used as staples
also due to low production from non-implementation of
agricultural mechanization. This unavailability leads to
instability of price.
2.Adaptability
Some of our local raw materials have been found
to lack the required quality specification,
especially due to genetic variation which is not
suitable for large scale farming.
3.Technology
Most of the existing technology are designed for a
particular raw material and may not work well
for another raw material.
Prospects
1. Nigeria has high agricultural potential in terms of
large expanse of land and fertile soil.
2. Economic recession could re-orientate our taste
difference and many products which otherwise
would not be acceptable can become
acceptable e.g. chocolate drink versus zobo or
kunnuzaki.
3. Lots of small scale food industries are springing
up in order to reduce dependency on the large
scale industry.
4. There are increases in research activities and
participation of multi-nationals in expanding our
raw material base e.g. CRIN and FIIRO.
LIMITATIONS AND CONSTRAINTS OF LOCAL
EQUIPMENT FOR FOOD INDUSTRIES
1.The finishing of most of the locally
manufactured equipment is/are of low
quality, as a high percentage of fabrications
depend on the untrained/uneducated
fabricators.
2.The range of equipment revolves round
already known technologies.
3.The prevalent unit cost of equipment
although cheaper than imported ones, is still
too high with a resultant effect that only few
can afford to buy them.
4.The
‘me
too’
copy
technological
development characteristics of Japan and
Asian countries is bound to be greatly
hampered in Nigeria with the nonavailability or limited number of founding
facilities and petrochemical products
necessary for food processing and
packaging equipment.
5.
Stainless steel and Aluminum which
are required for building food contacting
component of machines are not produced
locally but imported.
6.
With the increasing rate of foreign
exchange, the final market price of
machine built from imported raw materials
are bound to be exorbitant.
7.Absence of pilot plant stage, where the
developed equipment could be evaluated
for technical economic and operational
feasibility under real condition, make many
attempts aimed at equipment development
a mere academic exercise.
Recommendations for Improvements
1. The government should make a deliberate actions for
solution.
2. A forum should be set up, where RMRDC, FIIRO,
PRODA and fabricators that are keenly interested in
the promotion of indigenous design and fabrication of
food processing equipment, could meet, discuss and
chart a course for way forward.
3. There should be an annual exhibition of food
processing equipment and periodic “train-thetrainer” workshop for fabricators.
4. Government should make it mandatory for
NERFUND
to
sponsor
multiplication
and
commercialization of developed and proven
prototypes of food processing equipment instead of
funding mere importation of machinery from foreign
industries.
5. Government through subvention obtained from
food and pharmaceutical industry should set
up at least one integrated processing and
biomass utilization demonstration centre per
state where this developed equipment could
be constantly run for the public to see.
6.The development and utilization of food
processing equipment should be directed to our
rural areas where perishable raw materials are
particularly abundant.
ASSIGNMENT
1. Mention the Agricultural raw materials that
are peculiar to each state in Nigeria.
2. Highlight the Roles of Government
sourcing for food industrial raw materials.
in
3. Using a bakery industry as a case study, write
out the detailed quality specifications required
for each raw materials used for bread baking.