FIIRO FOODS
HIGH QUALITY CASSAVA FLOUR
The institute has produced High Quality Cassava Flour HQCF which can be used for baking and other confectionaries. This technology has helped in reducing the importation of wheat into the country, as a percentage of cassava flour can now be included in the production of breads, cakes, snacks and other baking recipes. One of such is a derivative of FIIRO’s Cassy Bread.
The institute has produced High Quality Cassava Flour HQCF which can be used for baking and other confectionaries. This technology has helped in reducing the importation of wheat into the country, as a percentage of cassava flour can now be included in the production of breads, cakes, snacks and other baking recipes. One of such is a derivative of FIIRO’s Cassy Bread.
High Quality Cassava Flour
SOY GARRI
Garri is one of the staple food in African Countries with high carbohydrate content. The institute has seen to the fortification of Garri through the inclusion of Soy-bean which is rich in protein, fat, and vitamins; thereby solving the malnutrition problem in developing countries.
Garri is one of the staple food in African Countries with high carbohydrate content. The institute has seen to the fortification of Garri through the inclusion of Soy-bean which is rich in protein, fat, and vitamins; thereby solving the malnutrition problem in developing countries.
Soy Garri
TOMATO PASTE / TOMATO JUICE PRODCTION
The institute has research and produced paste and juice from wholesome Tomatoes, which can be packaged for household consumption and other ceremonies. This product has high prospects of commercial production with the increasing consciousness of healthy diet.
The institute has research and produced paste and juice from wholesome Tomatoes, which can be packaged for household consumption and other ceremonies. This product has high prospects of commercial production with the increasing consciousness of healthy diet.
Tomato Paste / Juice Production
FUFU FLOUR PRODUCTION
Traditionally, fufu is made from fermented cassava roots in a wet form which is highly perishable accompanied by an unpleasant odour. However, based on research, FIIRO has mechanized the product, presenting it as dried flour which is odourless and free from cyanide content. The product is now of high interest in ECOWAs regions as well as Europe and America.
Traditionally, fufu is made from fermented cassava roots in a wet form which is highly perishable accompanied by an unpleasant odour. However, based on research, FIIRO has mechanized the product, presenting it as dried flour which is odourless and free from cyanide content. The product is now of high interest in ECOWAs regions as well as Europe and America.
Fufu Flour Production
FIIRO FORTIFIED SOYA BISCUIT
Fiiro Fortified Soya Biscuit
DRIED CASSAVA CHIPS
This is processed from fresh cassava roots and dried into chips. This product has a high export potential, as it is a major source of ingredient in animal feed production for eastern European countries.
Dried Cassava Chips
HIGH NUTRIENT DENSITY BISCUIT
This product was developed by FIIRO to eradicate malnutrition among young school children. The High Nutrient Density Biscuit is loaded with the necessary daily nutritional requirement. It contains high level of protein, vitamins and mineral required for proper growth and development in children. It can serve both as a refreshment and food.
This product was developed by FIIRO to eradicate malnutrition among young school children. The High Nutrient Density Biscuit is loaded with the necessary daily nutritional requirement. It contains high level of protein, vitamins and mineral required for proper growth and development in children. It can serve both as a refreshment and food.
High Nutrient Density Biscuit
FRUIT JUICE
With the increase in demand of healthy foods, fruit juice demand has also increased. FIIRO with the constant research has developed fruit juice from all fruits indigenous to Nigeria and which can stand more shelf life and also compete with other known indigenous and foreign brands. Equipment and trainings are also available for various fruit juice.
With the increase in demand of healthy foods, fruit juice demand has also increased. FIIRO with the constant research has developed fruit juice from all fruits indigenous to Nigeria and which can stand more shelf life and also compete with other known indigenous and foreign brands. Equipment and trainings are also available for various fruit juice.
Fruit Juice
READY TO EAT EGUSI, OGBONO, BANGA AND OKRO SOUPS
This is popularly consumed by most tribes in the country. In a bid to cut down on preparation time, FIIRO has developed a dried form of these soups, containing all the condiments except Spices, vegetables and meat needed to make a complete healthy soup. This technology is also ready for commercialization.
This is popularly consumed by most tribes in the country. In a bid to cut down on preparation time, FIIRO has developed a dried form of these soups, containing all the condiments except Spices, vegetables and meat needed to make a complete healthy soup. This technology is also ready for commercialization.
Ready to Eat Egusi Soups Production
FIIRO DEVELOPED SPORT DRINK
Fiiro Developed Sport Drink
SOY-OGI
This has helped to improve the protein deficiency among weaned children. FIIRO has succeeded in enriching Ogi by incorporating soybean into pap, thereby increasing the protein content of this food to about 15%. This technology can be acquired in FIIRO for commercialization purpose.
Soy-Ogi
KUKUNU ZAKI
A fermented cereal food drink derived from sorghum with a very short-life. FIIRO has been able to intervene in the preservation of this drink, making it more stable.
A fermented cereal food drink derived from sorghum with a very short-life. FIIRO has been able to intervene in the preservation of this drink, making it more stable.
Kukunu Zaki
EDIBLE MUSHROOM
Mushroom is a good source of vitamins, rich in good quality protein, hence a good substitute for meat and eggs. Dried quality edible mushrooms has been developed by FIIRO with export value. Process of learning this product is available in the institute at a reasonable cost.
Mushroom is a good source of vitamins, rich in good quality protein, hence a good substitute for meat and eggs. Dried quality edible mushrooms has been developed by FIIRO with export value. Process of learning this product is available in the institute at a reasonable cost.
Edible Mushroom
CASSAVA BREAD
The institute is organized as the first to produce bread with a certain percentage of cassava flour, thereby reducing the amount spent on importation of wheat flour
The institute is organized as the first to produce bread with a certain percentage of cassava flour, thereby reducing the amount spent on importation of wheat flour
Cassava Bread
FIIRO ENDEMIC MUSHROOM
FIIRO established a world class spawn center where spawn of different species of mushroom can be purchased. The center is equipped to cater for the spawn needs of mushroom farmers in Nigeria and West African region.
Fiiro Endemic Mushroom
INSTANT POUNDED YAM FLOUR
This technology was developed to help alleviate the stress and time required in the traditional process of pounded yam. The institute has developed a more hygienic, stable shelf life yam flour, free of drudgery, easy to prepare and devoid of stress associated with the traditional method of pounding yam.
This technology was developed to help alleviate the stress and time required in the traditional process of pounded yam. The institute has developed a more hygienic, stable shelf life yam flour, free of drudgery, easy to prepare and devoid of stress associated with the traditional method of pounding yam.
Instant Pounded Yam Flour
PALM WINE BOTTLING PRODUCTION
This is a locally brewed drink which ferments within a period of 24 hours. FIIRO has however been able to bottle this drink and increase its shelf life through research. Also the palm wine has high export potentials.
This is a locally brewed drink which ferments within a period of 24 hours. FIIRO has however been able to bottle this drink and increase its shelf life through research. Also the palm wine has high export potentials.
Palm Wine Bottling Production
PLAINTAIN FLOUR PRODUCTION
The increase in healthy foods, has also increase the demands for this meal. The institute has done extensive research on producing this in high quantity with stable shelf life and the necessary equipment is available for production.
The increase in healthy foods, has also increase the demands for this meal. The institute has done extensive research on producing this in high quantity with stable shelf life and the necessary equipment is available for production.
Plantain Flour Production
CASSAVA NOODLES
Noodles are cereal based pasta products categorized under different names such as macaroni, spaghetti, they are commonly produced from durum wheat semolina. With advance in technology and product development, FIIRO has successfully developed noodles from cassava roots.
Noodles are cereal based pasta products categorized under different names such as macaroni, spaghetti, they are commonly produced from durum wheat semolina. With advance in technology and product development, FIIRO has successfully developed noodles from cassava roots.
Cassava Noodles
