Project Description

Cassava is the most important root crop in Nigeria. Apart from being a staple crop in both rural and urban household’s cassava is a major source of income to cassava farmers and processors in the rural areas. Cassava alone contributes about forty-five percent (45%) of agricultural gross domestic product (GDP) in Nigeria for food or domestic purposes but its industrial processing and utilization has been very limited. Currently, the country produces about forty-five million (45,000,000) tons of the cassava tubers annually and due to the desire of the federal government to reduce import dependency and conserve of scare foreign exchange, there is need to increase the local production of glucose syrup (liquid glucose). In the realm of food manufacturing, liquid glucose stands as a versatile and indispensable ingredient. Often referred to as glucose syrup, this viscous liquid has found its way into a plethora of food products, ranging from confectioneries to beverages and even pharmaceuticals. Liquid glucose, as the name suggests, primarily comprises glucose, a simple sugar molecule. Glucose, also known as dextrose, serves as the primary source of energy for living organisms and is commonly found in fruits, honey, and various carbohydrate-rich foods. In its liquid form, glucose is derived from starch through the process of hydrolysis, wherein the starch molecules are broken down into smaller glucose molecules by enzymes or acids. The hydrolysis process yields a syrupy liquid with varying concentrations of glucose, depending on the degree of hydrolysis and subsequent refinement. Liquid glucose typically contains around twenty to forty percent (20% to 45%) glucose, along with water and minor amounts of other saccharides such as maltose and higher saccharides like dextrins. The precise composition can vary based on factors such as the source of starch, processing methods, and intended applications. Liquid glucose serves multiple functions in food manufacturing, owing to its unique properties. One of its primary roles is as a sweetener and humectant, imparting sweetness and moisture-retaining properties to a wide array of products. Confectioneries, including candies, chocolates, and ice creams, often rely on liquid glucose to enhance texture, prevent crystallization, and prolong shelf life. Moreover, liquid glucose acts as a bulking agent and viscosity modifier in various food formulations. It contributes to the desired texture, mouthfeel, and stability of products such as jams, sauces, and baked goods. Additionally, its ability to inhibit sugar crystallization makes it an essential ingredient in frostings, glazes, and fondants, where smoothness and consistency are paramount. Beyond its role in sweetness and texture enhancement, liquid glucose serves as a functional ingredient in food processing. It functions as a binding agent, emulsifier, and fermentation substrate in products like sausages, processed meats, and beverages. Its hygroscopic nature also makes it an ideal ingredient in the production of pharmaceuticals, where it facilitates tablet formation and moisture control. The glucose syrup market is projected to register a compound annual growth rate (CAGR) of five point forty-five percent (5.45%) from 2022 to 2030. The glucose syrup market size is expected to reach approximately USD 5.2 billion by 2030. Rising population and surge in the demand for snacks such as ready-to-eat, frozen and packaged foods are the major factors fostering the growth of the glucose syrup market. Changing and evolving lifestyle, growth in the penetration of e-commerce platforms especially in the developing economies, growing demand for sweeteners, binders, emulsifiers, and thickening agents and rising focus of the manufacturers on the deployment of advanced technologies are other important factors acting as glucose syrup market growth determinants. Rising expenditure to undertake research and development proficiencies, increasing demand for glucose syrup by pharmaceuticals industry, rising consumption of ice creams and chocolates especially in the emerging economies will further induce growth in the glucose syrup market value. However, growing consumption of gums as an alternative to glucose, dextrose, and malto-dextrin will pose a major challenge to the growth of the glucose syrup market. High costs associated with the research and development proficiencies and will also hamper the glucose syrup market growth rate. Stringent monitoring regulations imposed by the government will yet again derail the glucose syrup market growth rate. Side effects on the excessive consumption of glucose syrups will also act as glucose syrup market growth restraint. Glucose syrup production from cassava can be subdivided into the following process areas of liquefaction, saccharification, and purification. Glucose is produced commercially via the enzymatic process of Starch. Starch is produced from various raw materials like maize, cassava/tapioca roots, potatoes, wheat, rice etc. Annual demand for sugar in Nigeria is estimated at three million, five hundred thousand (3,500,000) tons per annum but only two million, four hundred thousand (2,400,000) tons is produced locally while an annual demand of one hundred and seventy (170,000) tons exists for high fructose syrup and sixty thousand (60,000) tons per annum for glucose syrup indicating a large for glucose syrup in Nigeria.

Skills and Expertise

Categories

• Categories:
  Financial Services
• Subcategories:
• Accounting & Bookkeeping   Experience Level: Basic

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