Title of the session

FOOD SECURITY IN TIME OF DISASTER: ANALYTICAL STUDY OF THE TRADITIONAL METHOD OF PRODUCTION, PROCESSING AND PRESERVATION OF CASSAVA (MANIHOT ESCULENTA) AMONG THE IKALE PEOPLE OF SOUTHWESTERN NIGERIA

Session Organizer(s)

Professor Z.O Apata,
Department of History and International Studies,
Kogi State University, Anyigba, Nigeria 
E-mail: zoapata@gmail.com1

Abu Leonard,
Department of History and International Studies,
Kogi State University, Anyigba, Nigeria
E-mail: leoabu037@gmail.com

Dale Peter Odoh,
Department of Geography,
Kogi State College of Education, Ankpa, Kogi State, Nigeria.
E-mail: odohdpeters@gmail.com 

Delivery format

Panel Presentation

Nature of a session

Not Open for Contribution

Session abstract

Cassava (Manihot Esculenta) is a root vegetable common to the tropics with Nigeria being the largest producer of the crop in the world. In 1999, it produced 33 million tonnes and approximately 45 million tonnes a decade later which is almost 19 percent of production in the world. With over 40 varieties in use, cassava is produced, processed and preserved in different ways. In Nigeria, the crop can be used to produce variety of dishes such as fufu, garri, abacha etc. This paper examines the traditional method of producing, processing and preserving of baked cassava (pupuru) as a strategy for ensuring food security during famine, climatic change or drought among the Ikale people of South Western Nigeria. This traditional method of preservation of baked cassava (pupuru) is an old tradition still be practised in some rural communities in Ikaleland. The paper analyzes the various steps in the production, processing and preservation of the baked cassava (pupuru) and its significance among the people. This traditional method of preservation is also being borrowed by other neighbouring ethnic groups such as Ijo, Apoi etc. The research adopted a multi-disciplinary approach in its analysis and it relies majorly on primary and secondary sources.

Keywords: Ikaleland, Baked cassava, Production, Processing, Preservation

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