In order to fight against food insecurity, and unemployment, we young students at the end of training in Agronomic universities had carried out investigations on the evolution of agricultural production in Ketou commune, and one of the countries border of Benin (Nigeria). This investigation reveals that there is a high unmet demand for cassava flour which is a staple food. Despite this strong demand, the existing product on the market is not of good quality, thus not ensuring food security. In addition, this product becomes more and more inaccessible to the population. It is in this context that the project entitled "Production and processing of cassava (organic) in gari (cassava flour)" was designed.

Description, characteristic and objective of the project.

Presentation of the product
Gari, there are several qualities existing on the market depending on the variety of tuber used and the method of preparation. The gari is obtained from the cassava, then grate and ferment; sift and grill. The gari is eaten dry in accompaniment with boiled beans, diluted in cold water (mixture to be consumed especially by young people); or still in Piron form: mixture with boiled water to obtain a solid and very consistent paste that accompanies the sauces.
Gari is a preservable product. It can be kept for one to two years while keeping its condition intact because it is a product that does not contain any more water after having been grilled in the fire.

Price policy
In order to make the product affordable, the price policy is to sell the product at an affordable price to all despite the quality of the product while being based on production costs. The price reduction is made not only for accessibility for all, but also to make known the quality of gari produced.

Place
Our company will be located along the main road KETOU - ILARA because this way is a path frequent every day by thousands of people and also leads to the border limit between Benin and Nigeria.

Advertising
Advertising of our product will be through direct contact with existing retailers and wholesalers, internet (web page), radio, displays, and our label (eat healthy).

Distribution policy
The distribution policy will be based on the establishment of the goods or functional relationships between the actors (consumers).

Production capacity
The total area to be exploited is 5 ha. During the three (03) years of life of our project, for the production of cassava.
With the improvement of our production system and taking into account the data collected during our field surveys and in the research centers, we are sure to obtain 6 cassava tarpaulins per hectare. But considering a maximum loss of 1 sheeted per hectare is 16.66% loss.

Project budget

This project that we have the honor to present to you requires a total fund of 6082 € detailed below:

Transport of cassava cuttings on the farm: 253 €

Plowing and weeding of cassava fields: 877 €

Bio-pesticide: 247 €

The transformation of cassava into manioc flour '' gari '' (purchase of cassava cuttings): 444 €

Processing equipment (press, grinding machine, pots, pans): 878 €

Transformation building: 858 €

Payment of the land for the construction of the transformation infrastructures: 2525 €

Experience of our team.ence of our team.

Our teams have three years of practical experience at the National University of Agriculture of Benin. We are also born of fammiles whose parents are farming (farmers).