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, 2012. ii...
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 All references to previous published and unpublished material are dully acknowledged...l..........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
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
DEDICATION This project is dedicate,d to Almighty, God who has given me strength and wisdom to able to complete my programme successfully, v
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
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
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 1 1.2 Objective of the study 3 1.3 Statement of the problem 3 1.4 Justification of the study 4 1.5 Scope Of the study 4 CHAPIERlWO 2.0 LITERATURE REVIEW 5 2.1 Origin of Shea Nut Roasters 5 2.1.2 Supply 6 2.1.3 Import Markets 8 2.1.4 Prices 10 2.1.5 Quality Standard 11 2.1.6 Composition and Properties 12 Vlll,
2.2 Processing of Shea Nut 12 2.2.1 Processing Condition 12 2.2.2 Traditional Processing Method 13 2.3 Shea Nut Product and their Uses 16 2.3.1 Uses of Shea Butter 16 2.4 Moisture Content Requirement 18 2.4.1 Various Method of Reducing Moisture 18 2.4.2 Sun Drying 18 2.4.3 Solar Drying 18 2.4.4 Oven Drying 19 2.5 Method of Roasting Shea Nut 19 2.5.1 Traditional Roasting Methods 19 2.5.2 Drum Roasting Method 20 2.5.3 Continuous Roasting Method 20. GJAPIl!R 1HREE 3.0 MATERlALS AND METHODS 22 3.1 Background of the Study Area 22 3.2 Instrument for Data Collection 23 3.3 Sampling Technique 23 3.4 Data Handling Techniques 23 GJAPIl!RFDUR. 4.0 RESULTS AND DISCUSSION 24 4.1 Socio-Economic Findings of Case Study 24 4.l.1 Educational Status 24 4.1.2 Employment 26 IX
4.1.3 Social life 4.2 Mechanization Status 4.2.1 Power Source 4.2.2 Cost Reduction 4.2.3 Productivity CIIAPllRFIVE 5.0 CONCLUSION AND RECOMMENDATIONS 5.1 Conclusions 5.2 Recommendations 35 27 27 28 30 31 33 33 33 38 x
INfOFTAIllE 2.1 Shea nut production, 1993-98 (MTs) 2.2 Worldwide Shea nut exports by volume, 1993-97 (MTs) 2.3 Worldwide Shea nut exports by value, 1993-97 (US$OOOs) 7 8 9 2.4Estimated Export Volumes and Values for Shea nut and Shea Butter in Nigeria from 2005-2007 11 4.1 Respondent that Shea Butter Processing is their Primary Source of Income 25 4.2 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 27 29 29 31 Xl
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 26 28 30 3.1 xu
llif OF IIA1lffi 1.1 Shea tree 42 1.2 Shea nut 42 2.1 Traditional roaster 42 2.2 Traditional roasting method 42 3.1 Drum roaster 43 3.2 Drum roasting method 43 4.1 continuous roaster 43 4.2 continuous roasting method 43 XlIl
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