TABLE
OF CONTENT
Title page – – – – –
– – – – i
Declaration – – – – –
– – – – ii
Dedication – – – – –
– – – – iii
Certification – – – –
– – – – – iv
Acknowledgements – –
– – – – – – v
Abstract – – – – – –
– – – vi
Table of Contents – –
– – – – – – vii
CHAPTER ONE:
INTRODUCTION
1.1 Background of the
Study – – – – – – 1
1.2 Statement of the
Problem – – – – – – 3
1.3 Objective of the
Study – – – – – – 5
1.4 Hypotheses of the
Study – – – – – – 5
1.5 Significance of
the Study – – – – – – 5
CHAPTER TWO:
THEORETICAL FRAMEWORK AND EMPIRICAL LITERATURE REVIEW
2.1 Bio fortified
cassava production in Nigeria – – – – 7
2.2 Theoretical
framework – – – – – – – 8
2.2.1 Investment
Theory – – – – – – – 8
2.2.2 Neoclassical
Theory – – – – – – – 8
2.2.3 Costs and
Returns – – – – – – – 9
2.2.4 Farm
profitability – – – – – – – 9
2.2.5 Farm Efficiency
– – – – – – – – 10
2.2.6 Rate of Return
on Investment – – – – – – 11
2.2.7 Profitability
of Cassava – – – – – – 12
2.3 Empirical Review
– – – – – – – 13
2.4 Analytical
Framework – – – – – – – 17
2.5 Conceptual
Framework – – – – – – – 17
CHAPTER THREE:
RESEARCH METHODOLOGY
3.1 Study Area – – –
– – – – – 19
3.2 Sampling
Procedure – – – – – – – 19
3.3 Data Collection –
– – – – – – – 19
3.4 Data Analysis – –
– – – – – – 20
3.5 Model
Specification – – – – – – – 20
CHAPTER FOUR: RESULT
AND DISCUSSION
4.1 Socio-Economic
Characteristic of Bio-fortified Cassava Farmers – 22
4.1.1 Gender of the
Respondent – – – – – – 22
4.1.2 Age
Distribution of Respondents – – – – – 22
4.1.3 Marital Status
of Bio-fortified Cassava – – – – 23
4.1.4 Educational
Background of the Respondents – – – 23
4.1.5 Membership of
Social Organization – – – – – 23
4.1.6 Farming
Experience — – – – – – – 24
4.1.7 Farm Size – – –
– – – – – 24
4.1.8 Secondary
Occupation of Respondents – – – – 24
4.1.9 Purpose of
Cultivation – – – – – – 24
4.1.10 Land Ownership
– – – – – – – 25
4.2 Costs and Return
of Vitamin A Cassava – – – – 28
4.3 Factors
Influencing the Profitability of Pro-Vitamin A Cassava Production- 29
4.4 Constraint to
Bio-fortified Cassava Farming – – – – 32
CHAPTER FIVE:
CONCLUSION AND RECOMMENDATIONS
5.1 Summary – – – – –
– – – – 34
5.2 Conclusion – – –
– – – – – 34
5.3 Recommendation –
– – – – – – – 35
5.4 Contribution to
Knowledge – – – – – – 36
References
Appendixes
CHAPTER
ONE
1.1
INTRODUCTION
Bio-fortification is
the enhancement of micro-nutrients levels of stable crops through biological
processes such as plant breeding and genetic engineering (bious,
2002).Bio-fortification is otherwise a biotechnological approach which serves
as an advanced means of increasing crop yield, improving the maturation of farm
produces and enriching crops, livestock and fisheries with macro and
micro-nutrients as a method of solving malnutrition. It presents a major
strategy to tackle the problem of micro-nutrient deficiency and enhance the
availability of vitamins and minerals for people whose diet are dominated by
less dense nutrient food (Meenakshi, Johnson, Manyong Degoroote, Javelosa,
Yanggen and Nahar,2010). Globally, one out of the three people is
micro-nutrient deficient which poses a negative health implication (Kennedy,
Nantel, Shetty, 2003; FAO, 2015). Micro-nutrient deficiencies are prevalent
among women and children in low-and middle income countries. An undernourished
mother is likely to give birth to an undernourished child thus furthering the
vicious cycle of under nutrition and poverty.
According to FAO,
(2003) cassava is a cheap and reliable source of food for more than 700 million
people in the developing countries, and Nigeria leads the global market share
with about 21 percent of the worlds cassava production (FAOSTAT, 2013).
Bio-fortified cassava variety popularly known as vitamin-A cassava was
developed and its delivering in Nigeria is ongoing and is intended to
complement existing national strategies of Combating nutrient deficiency.
Vitamin-A cassava helps supplement vitamin A in human system. About 84% of
cassava produced in Nigeria is consumed as food while 16% production is
utilized for industrial purposes in the proportion of 10% as animal chips in
animal feed, 5% as syrup concentrate for soft drinks while less than 1% is
processed into high quality flours used in biscuits and confectioneries,
dextrin pregelled starch for adhesive, starch for pharmaceuticals and seasoning
(Komawa and Akoroda, 2003). Deficiencies in key vitamins and minerals pose a
serious problem to human health and development (Kennedy, Nantel, Shetty, 2003;
FAO, 2015).Vitamin A (VAD) has been identified as one of the major factors of
early childhood mortality. The development of bio-fortified crops will help
complement efforts made by Nigerian government to address vitamin A deficiency.
Bio-fortification
changes the colour of cassava from white to deep yellow, due to the increase of
pro-vitamin A content. Not only appearance, taste can be influenced due to
lower dry matter concentration associated with higher pro-vitamin A
concentration (Chavez and Sanchez2005). Vitamin A Cassava is nutritionally
beneficial as it helps in the proper functioning of the eyes, cell
differentiation, synthesis of glycoprotein, reproduction and overall growth and
development of the human body (Woolfer, 1992). Enhancing immune system, prevent
deadly diseases like measles and diarrhea (west and Darnton-hill , 2008).
Cassava can be processed into different forms like Garri, fufu, cassava flours,
powder which is used in the manufacture of cosmetics, chips and tapioca. The
leaves are used to prepare soups especially in the Eastern part of Nigeria. The
peels can be used as animal feed. It can also be processed into starch for
textile use. It is used as bro-fuels in other countries and a major source of
carbohydrate (Alvees, 2002, Nweke, 2004). Planting materials like the stem of
bio-fortified cassava can be sold out after harvest to farmers for replanting
and leaves given to farm animals. All these are the uses and profitability
potentials of bio-fortified cassava. Farmers stand to gain more from planting
cassava.