Pap, a by-product of corn, is a popular delicacy across Nigeria. It is extracted from grinded corn, which is stirred in hot water to form a paste, similar to custard.
Commonly known as Nigerian local custard, it yields lots of profit because nursing mothers use it as best substitute for their babies and adults take it as food drinks.
Usually, a morning food in most part of the country, it is also a food recommended for those just recovering from ailment, nursing mothers, children and so on.
Pap is rich in carbohydrates, vitamins, and minerals. It contains essential nutrients such as magnesium, potassium, and selenium, making it a nutritious option for all ages. Pap/Akamu is particularly beneficial for nursing mothers and babies. It is believed to aid in breast milk production and provides a digestible food source for infants.
Similarly, it is high in demand in all hospitality industry, especially, with more hotels springing up on a weekly basis.
Hence, its a business with a ready-made market for those who is investing in this line of business. Aside regulating blood pressure and acting as food drink, investing in it will be additional investment window for any investor who goes into it.
The good thing is that, corn, which pap is extracted from, is commonly produced in all states across of the country, meaning that, the bye-product is readily available in the market.
Startup Capital/Profitability
This is a business one can start with N5,000 which can yield N30,000 weekly profit.
Pap Processing
Speaking with LEADERSHIP Weekend , Dr Innocent Ihennacho Ogbonna, described Pap as a lactic acid bacteria fermented cereal-based food that assist many mothers to feed the infants.
“Also known as Ogi, it starts with soaking the corn inside water which is changed every day with fresh water until it is fermented after three days and then the fermented corn is grounded and converted to tick paste.
“But before soaking, it is required to wash the grains thoroughly to remove any dirt or impurities. Then, soak in clean water for up to three days to allow fermentation. Drain the water and grind the grains into a smooth paste after. You can use a traditional grinding machine or a modern blender. Then, you can use a fine sieve or cheesecloth to separate the smooth paste or mould for sales.”
According to Ogbonna, who is also a lecturer and a farmer, he alternates the grains,depending on the one that is available.
“For the purpose of exporting, the grounded corn or millet is thoroughly dried and packed in very neat and fine attractive package in order to make it acceptable outside the country,” he pointed out.
