The Director-General of the Raw Material Research and Development Council (RMRDC), Dr. Ibrahim Hussaini Doko has explained factors militating against cashew production in Nigeria and ways that the issues could be addressed. Dr. Doko in an interview with Dailytrust said although the Federal Government initiated a Cashew Development Programme under the Tree Crop Development Programme in 2001
to rehabilitate and resuscitate moribund plantations, train extension staff and farmers, provide and distribute inputs such as seedlings, agro-chemicals, products of cashew tree (kernel and apple) are grossly underutilised for income generation. He further lamented that Nigeria produces a limited variety of cashew, consisting mainly of the yellow and red varieties.
On factors affecting cashew production he said
Well, the major constraints are marketing and processing of cashew fruits. Producers have called on the government to arrest increasing transportation of the nuts into neighbouring countries, such as Togo, Benin and Cameroon, from where they are exported to Europe and the United States (U.S).
Also, prices of cashew nuts in international market impact significantly on its productivity. Good market prices are strong incentives for farmers, but when prices are low, farmers are weary of investing in any input since they cannot judge the return they might expect to receive for the crop at the end of the growing season.
The activity of middlemen, which reduces the amount that gets to farmers, also reduces profitability of farmers. In the Nigerian market, uncertainty is a very serious problem which can seriously limit cashew production and marketing as cashew farmers are left at the mercy of the middlemen, whose activities usually make prices to be low and damaging."
Speaking on how the country can promote the cashew value chain, Doko added
One of the major ways of promoting development of the nation’s cashew output is through value addition. Cashew nuts are basic raw materials in the production of cashew nut butter. Further value addition to the kernels is possible by roasting and salting or sugar coating the nuts.
It is estimated that 60per cent of cashew kernels are consumed in the form of snacks while the remaining 40per cent is used in the confectionery industry.
Presently, only 6per cent cashew apples produced is exported as producers have only market for the nuts. The problem is heightened as the use of whole fruit is commercially difficult as the apple ripens prior to the nut. The quality of the nut detached from the green fruit is unacceptable for processing as cashew apples must be produced within 2 to 3 hours of picking as they undergo rapid deterioration when kept for a long time. This perishable nature also negatively influences development of processing options for cashew fruits."
