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Characteristics and Waste Management Practices of Cassava-Based Processing Clusters in Ibadan Oyo State, Nigeria

Authors: Lawal NS, Ogedengbe K, Olasoju SA, Odugbose BD, Opeagbe SO


This study is aimed at investigating indigenous cassava processing systems and waste management practices in five selected Local Government Areas (Akinyele, Ido, Ona-Ara, Ibadan North and Egbeda) within Ibadan, Oyo State, Nigeria. The selection was based on dominance and spatial distribution of cassava processing clusters. Data on social parameters, processing operations, and wastewater information were obtained from 50 processing clusters scattered across the study areas. Collated results were presented using statistical package for social science (SPSS). The results showed that dominant products include: gari (30%), fufu (28%) and lafun (30%). Unit operations were manually done by middle-aged (40-49 years) women with low education level. About 68% of the processing units were owned by individual processors while 32% are jointly owned. Plastic drums were mostly used for soaking cassava mesh for 3-5 days. Freshwater is largely sourced from nearby deep wells and borehole with half of the processors generating wastewater in the range of 400 - 500 litres/day. Due to the lack of wastewater treatment facilities, the manually drained wastewater is left to flow freely or discharged on proximate land surface. The study, therefore, recommends the development of low-cost technologies for efficient production and proper wastewater management to minimize the negative impact of cassava processing clusters.

Affiliations: Department of Agricultural Engineering, Faculty of Engineering, College of Engineering and Environmental Studies, Olabisi Onabanjo University, Ibogun Campus, P.M.B. 5026, Ifo, Ogun State, Nigeria.
Keywords: Cassava Processing, Environmental Pollution, Treatment Facilities, Wastewater, Processing Clusters
Published date: 2019/12/30

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ISSN: 2635-3342 (Print)

ISSN: 2635-3350 (Online)

DOI: In progress

ISI Impact Factor: In progress

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