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13th December 2017

OILSEEDS AND BEVERAGES

This programme has carried out studies on some oil seeds and beverages. Prominent among these are palm fruit, cocoa and shea nut.

1. Palm Fruits: The Institute has developed an instant soup from this product through value addition. The newly developed product is called “Banga sup". The soup is a traditional delicacy in Nigeria. Unavailability of palm fruits in the cities and the processing rigor it entails had deprived the lovers of this soup which is their favourite. An attempt to solve this problem led to development of “Banga sup". The product is produced under hygienic conditions and adequately packaged for shelf-life extension.

2. Shea Nut: Shea butter is produced from shea nuts. This crop is available in abundant in some states of Nigeria. In the past, this crop is usually processed manually until recent time that most of the handling operations are mechanized. The Institute has equally taken part in ensuring that processing operations of shea butter are adequately mechanized. The Institute has a processing centre for shea butter equipped with processing equipment.

The contribution of the Institute in value addition of shea butter gave it an opportunity to collaborate with Nigerian Export Promotion Council (NEPC) in implementation of the intervention programme of World Trade Organization (WTO) on shea nuts and butter (STDF 172 Project).

3. The Institute has carried out several studies on postharvest handling and storage of cocoa.

Banga Sup (Oil Palm Fruit Concentrate)

 

Further Enquiries: Mr. J. F. Afolabi
Tel: 08033517486
Email:jfafolabi@nspri.org.ng or jfafolabi@yahoo.com



FOOD PACKAGING

The role of packaging in food preservation is essentially one of protection against extraneous agent and rough handling. The Institute had researched into the development of different packaging and handling materials for the extension of shelf life of food crops. Packaging materials developed in the Institute are grouped into flexible and rigid packaging. Prominent among the development in food packing research of the Institute are;

  1. Wooden crates: Available as slatted wooden crate, boxes and trays. These are manufactured of timber or plywood or bamboo. They are rigid and reusable and stack easily. Wooden crates are made into standard size for easy stacking on trucks and they are collapsible which reduces space when not in use.
  2. Plastic crates: Plastic crates were produced in collaboration with a manufacturing company for the transportation of fruits especially tomatoes. Suitable for packaging fresh fruits and vegetables like tomatoes, oranges, mangoes, banana and plantains. They are adequately ventilated, resistant to wetting and rewetting effects. They do not impart any volatile or chemical substance to the content and are ssuitable for both local and export packaging for transport and by exporters of fresh fruits.
  3. Composite Packaging: Composite packaging materials have been developed using available local materials to develop flexible primary packaging for dried fish. The use of this material has extended the shelf life of smoke dried fish by six months.

Wooden crates (plywood)

 

Collapsible wooden crates (Bamboo)

Plastic Crate for transporting tomatoes

 

 

 

IMG0054A

Diffuse Light Store (DLS)     

cassava stem storage.JPG

Cassava stem storage structure

 

For Further enquiries: Dr. A.  O. Oyenbanji
Tel: 08033908094
Email: oyebanjiao@nspri.org.ng

 





 


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