Nyong made this known while granting an interview in Uyo. He said that the protein level in garri produced by subsistence farmers was very low: “But we raised the protein content to between 12 per cent and 15 per cent and when we achieved this we know that value has been added,” he said.
He also said that his farm was producing cassava that could be processed into other industrial products: “In my farm, we specialise in food processing here, we process cassava and grains, we also go into poultry and fishery… Apart from the food, we produce multiple products from cassava. Here we produce proteinised garri because protein has been introduced into it.
“Again, we take plantain and process it into plantain flour, and also make cassava chips,’’ he said. A retired civil servant, Nyong added: “For us, cassava flour is very important because the Federal Government is encouraging us to use it for bread… I think our people should take advantage of this.’’