FIIRO develops more innovative technologies
Sets up cassava-processing facilities nationwide
Federal Institute of Industrial Research Oshodi (FIIRO), Lagos, has reinstated its mandate in diversifying the economy through its innovative technologies developed under the institute.
Director General (DG) of FIIRO, Dr. Gloria Elemo, made the call during its one- day training at its cassava processing site at Owode community, Ogun state.
The training was initiated to train the local framers on how to process cassava using FIIRO technologies in other reduce cost and promote efficiency.
Elemo said that the essence of the cassava-processing site is for stakeholders within the vicinity, especially women processors to be conversant on safety issues in handling of cassava.
She said that as the economy is being diversified, FIIRO is been very pro active in the area of diversification of economy and that the institute will set up its facilities across the six geo political zones.
“It is not only at the policy level but we are also integrating right into the rural area to set up this cassava processing plant. This cassava processing centre handles cassava processing into several products based on FIIROs specifications, which we have trained the stakeholders into and they are also trained in safety and so many other process techniques of the products” said Elemo.
The Director General encouraged the public to patronise its own products because that is the only way we can grow as a nation.
Elemo added: “People should be entrepreneur minded. We have developed over 250 technologies based on the raw materials in Nigeria, and there is no local government that do not have FIIRO technology attached to it.”
She also exposed FIIROs commitment in working with government at all level so as to move the nation forward.
Ebenezer Bankole a beneficiary expressed his gratitude saying: “Am happy to be here today and based on this recession FIIRO is a department very useful to the nation now. They train farmers and with this I think the future is bright.”
He continued: “We enjoyed the lecture because the way we have been processing cassava is very local and today we have changed the idea of the local level to the higher level.