SURVEY OF SHEA NUT ROASTERS AVAILABLE IN NIGER STATE PRESENTED BY IBRAHIM YAHUZA YERIMA MATRIC NO 2006/24031EA

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1 SURVEY OF SHEA NUT ROASTERS AVAILABLE IN NIGER STATE PRESENTED BY IBRAHIM YAHUZA YERIMA MATRIC NO 2006/24031EA IN PARTIAL FULFILLMENT FOR THE A WARD OF B. ENG IN AGRICULTURAL AND BIO-RESOURCES ENGINEERING, SCHOOL OF ENGINEERING AND ENGINEERING TECHNOLOGY FEDERAL UNIVERSITY OF TECHNOLOGY MINNA, NIGERIA FEBRUARY, ii...

2 DECLARATION L Ibrahim Yahuza Yerima (2006/2403 lea) hereby declare that this research project titled "SURVEY OF SHEA NUT ROASTERS AVAILABLE IN NIGER." Is a product of my research work under the guidance and supervision of Prof. B. A Alabadan. All references to previous published and unpublished material are dully acknowledged...l Ibrahim Yahuza Yerima 2006/24031EA 2.:.1. ~.~.2::r.:J.i? I )- Date iii

3 CERTIFICATION This is to certify that the project title Survey of shea nut roasters available in Niger state, y Ibrahim Yahuza Yerima, met the regulations governing the awards of the degree of Bachelor )f engineering (ll. Eng) of Federal University of Technology Minna, and it is approved for its contribution to. ntific knowledge and literary presentation. Prof. ll.a Alabadan Date (Project Supervisor)... '1.!~.i.~/~ Dr. P. A. Idah Date Head of Department.. ~... 2")..,.- O~~'l "L..... (External Examiner) Date

4 DEDICATION This project is dedicate,d to Almighty, God who has given me strength and wisdom to able to complete my programme successfully, v

5 ACKNOWLEDGEMENTS My gratitude goes to Almighty GOD who in. His infinite guidance and mercy that spars our lives and giving us the wisdom and courage to write this project. I sincerely appreciate the effort of my project supervisor, Prof. B.A Alabadan, Head of Department Dr. P.A Idah for his fatherly advice. I also wis,h to extend my profound - gratitude to the management and staff of federal university of technology, Minna, for giving us the opportunity to embark on this project. I deeply appreciate the financial support of my beloved parents, brothers, sisters, for making this project not only possible but most successful, I say thank to you all, may GOD Almighty guide, bless and grant you long life to reap the fruit of your labour. Lastly, may GOD Almighty shower His infinite mercy to all those who contributed directly or indirectly to the success of this project work AMEN. VI

6 ABSTRACT This study researches into the survey of shea nut roasters in Niger state. It examines factors responsible for the efficiency of these roasters. The study adopted primary and secondary source of data collection as well as cluster sampling techniques. Two local governments each are visited in the three geo-political zones, questionnaires were administered to the persons and interviewed for result. The study also analyses significance of Niger State goveinment, Organizations and cooperate 90dies' involvement in improving and increasing shea butter production. The survey shows that ~here are three types of roasters (traditional, drum and continuous) used for roasting shea nut in Niger st~e. The study recommends the adoption of continuous roaster as the best, since it has high roasting efficiency in less time. The cost, labour and drudgery are at minimum, giving a good quantity and quality standard of the shea butter production. Vll

7 TAJIEOFCONIENfS Title page Declaration 11 Certification Dedication Acknowledgements Abstract List of tables III IV V VI Xl List of figures XlI. List of plates. Xlll CHAPTER ONE 1.0 INTRODUCTION 1.1 Preamble Objective of the study Statement of the problem Justification of the study Scope Of the study 4 CHAPIERlWO 2.0 LITERATURE REVIEW Origin of Shea Nut Roasters Supply Import Markets Prices Quality Standard Composition and Properties 12 Vlll,

8 2.2 Processing of Shea Nut Processing Condition Traditional Processing Method Shea Nut Product and their Uses Uses of Shea Butter Moisture Content Requirement Various Method of Reducing Moisture Sun Drying Solar Drying Oven Drying Method of Roasting Shea Nut Traditional Roasting Methods Drum Roasting Method Continuous Roasting Method 20. GJAPIl!R 1HREE 3.0 MATERlALS AND METHODS Background of the Study Area Instrument for Data Collection Sampling Technique Data Handling Techniques 23 GJAPIl!RFDUR. 4.0 RESULTS AND DISCUSSION Socio-Economic Findings of Case Study 24 4.l.1 Educational Status Employment 26 IX

9 4.1.3 Social life 4.2 Mechanization Status Power Source Cost Reduction Productivity CIIAPllRFIVE 5.0 CONCLUSION AND RECOMMENDATIONS 5.1 Conclusions 5.2 Recommendations x

10 INfOFTAIllE 2.1 Shea nut production, (MTs) 2.2 Worldwide Shea nut exports by volume, (MTs) 2.3 Worldwide Shea nut exports by value, (US$OOOs) Estimated Export Volumes and Values for Shea nut and Shea Butter in Nigeria from Respondent that Shea Butter Processing is their Primary Source of Income The Type of Roaster used by Respondent 4.3 Type of Roaster Ownership 4.4 The Respondent's Roasters Break Down 4.5 Type of Shea Nut Roasters that will be preferred Xl

11 llsfoffigures 4.1 Pie chart showing educational status of respondent 4.2 Bar chart showing the types of roaster used 4.3 Bar chart showing roaster breakdown 4.4 Bar chart showing the roaster respondent will prefer xu

12 llif OF IIA1lffi 1.1 Shea tree Shea nut Traditional roaster Traditional roasting method Drum roaster Drum roasting method continuous roaster continuous roasting method 43 XlIl

13 SURVEY OF SHEA NUT ROASTERS AVAILABLE IN NIGER STATE BY IBRAHIM, Y AHUZA YERIMA MATRIC NO. 2006/24031EA DEPARTMENT AGRICULTURAL AND BIO-RESOURCES ENGINEERING, FEDERAL UNIVERSITY OF TECHNOLOGY MINNA, FEBRUARY, 2012