Cassava Varieties in Nigeria (Benue & Middle Belt) and Cassava Starch Production Process

Written By Gloria Ngbea

Cassava is one of the most important crops in Nigeria, supporting food security, household income, and industrial manufacturing. Nigeria has consistently ranked as the world’s largest cassava producer, making the crop a strategic raw material for food and agribusiness development. (fao.org)

From gari and fufu to flour, ethanol, animal feed, and starch, cassava is deeply woven into the Nigerian economy. In particular, Benue State and the Middle Belt have strong potential for large-scale cassava farming and starch processing due to fertile land, favorable climate, and active farming communities.

Why Benue State Is Important for Cassava Production

Benue State is widely known as the Food Basket of the Nation because of its strong agricultural output. Cassava is one of the key crops cultivated across the state for both household use and commercial processing.

The Middle Belt offers several advantages for cassava production:

  • Fertile soils

  • Good rainfall patterns

  • Long growing seasons

  • Large farming population

  • Access to regional markets

These conditions make Benue attractive for starch factories, contract farming, and agro-processing investments.

Female Cassava farmer weeding her farm by Tomiwa Ogunmodede

Improved Cassava Varieties in Nigeria and Local Varieties in Benue and the Middle Belt

Cassava varieties in Nigeria include both improved varieties developed by researchers and local varieties selected by farmers over time.

Research institutions such as the International Institute of Tropical Agriculture (IITA) and the National Root Crops Research Institute (NRCRI) have helped release many improved cassava varieties in Nigeria. These varieties are bred for higher yield, better starch content, early maturity, disease resistance, and improved food quality.

Popular improved varieties include:

  • TME 419

  • TMS 98/0505

  • TMS 98/0581

  • TMS 30572

  • NR 8082

  • TMS 01/1368 (Vitamin A / Yellow cassava)

  • TMS 96/1632

  • TMS 92/0326

NRCRI reports that joint efforts with IITA have led to the release of dozens of improved cassava varieties to Nigerian farmers, including biofortified and early-maturing types.

Alongside improved seeds, many farmers still grow local varieties valued for:

  • Taste

  • Adaptability

  • In-ground storage ability

  • Market demand

  • Familiarity in processing

Farmer-known cassava names in parts of North Central Nigeria include Akpu, Dangbo, Dan Warri, Oko Iyawo, BNARDA, Atakalogo, and Yanyume Wuhe, depending on the community, language, and local naming traditions.

What Makes a Good Cassava Variety for Starch Production?

Not every cassava root performs equally well for starch extraction. Processors often prefer varieties with:

  • High starch content

  • High dry matter

  • Large roots

  • White flesh

  • Easy peeling

  • Low fiber

  • Consistent yields

NRCRI lists high fresh root yield, dry matter, starch content, and extended in-ground storage among major breeding goals for cassava in Nigeria. (National Root Crops Research Institute)

How Cassava Starch Is Produced

Cassava starch is extracted from fresh cassava roots and processed into a fine white powder used in food and manufacturing industries.

1. Harvesting

Mature cassava roots are harvested from the farm and transported quickly for processing.

2. Cleaning

Fresh cassava roots are first cleaned using dry sieves to remove impurities such as soil, stones, leaves, and fibres.

3. Washing

The roots are then washed in paddle washers to remove any remaining sand and dirt before processing.

4. Crushing

Clean cassava roots are crushed into smaller pieces and turned into a starch-rich slurry.

5. Separation

The slurry is passed through centrifuge sieves to separate starch from fibrous materials.

6. Concentration

Hydrocyclone systems remove impurities such as proteins and cell sap, producing concentrated starch milk.

7. Dehydration

A centrifuge dewatering system reduces moisture content, preparing the starch for drying.

8. Drying

Finally, flash dryers are used to produce fine cassava starch powder with uniform moisture content, ready for packaging and industrial use.

FAO notes that cassava can be processed into starch, flour, chips, alcohol, and other industrial products of commercial value. (fao.org)

Conclusion

Cassava remains one of Nigeria’s most valuable crops, and Benue State is well-positioned to benefit from rising demand for food and industrial raw materials. Improved varieties such as TME 419, TMS 30572, and NR 8082 can help increase productivity, while starch processing creates new business opportunities.

With stronger seed systems, better infrastructure, and investment in processing, Benue and the Middle Belt can play a major role in Nigeria’s next phase of agro-industrial growth.

Gloria Ngbea
Next

What is Cassava Processing and Why is It Important?