CHAPTER 1: THE FATE THAT NEVER WAS (PART 1)

This story is a young adult fictional piece, written by KINGwax Oluwadamilare. All rights reserved.

CHAPTER 1

Emeka’s eyes was like a brimstone- they owed that to the many rounds of beer the holder of the eyes has consumed. He did not seemed to worry him a bit, but it worried his friend, Ade, who sat beside him, trying to make him stop, after many bottles- twelve, to be precise.

“I think you should stop here.” Ade pleaded. “Please.”

Emeka looked at his friend without a word, but his eyes pierced Ade’s soul. He tried to raise his hand as a signal for another drink, but, Ade quickly stopped it midair and brought it back on the table with an angry slam that sent the empty green bottles rolling on the table.

Ade, just realizing that he would be breaking some of the bottles, tried to stop the ones that were trying to find their way to the floor of the drinking area, but he only has two hands and could only hold two in his hands. The sound of broken bottles drew all eyes to their position.

“You do realize you will pay for that, right?” Emeka finally found his voice.

Ade balanced the two bottles on the table and his eyes were quick to caught Emeka’s hand as they were coming down. It was no rocket science, he already signaled for another drink.

“You’re not going to have that drink while I am still here, Emeka!” Ade got angry.

“And who’s going to stop me?” Emeka asked.

“I told you, Emeka, you are not going to have that… hey, hey…!” Ade cut himself short and sprang from his seat. He stopped the barman midway. “Who has these drinks?” He asked the barman.

The barman scoffed and answered him reluctantly, “your friend of course.”

“Which one?”

“What kind of question is this? The same one who broke the bottles over there. You were talking to him just now.” The barman replied.

“So, after you had bottled him down to thirteen…”

“Twelve.”

“What?” Ade asked.

“Twelve bottles, not thirteen.”

“And now, you’re going to add another four?” Ade asked as his eyes bulged at the fresh green bottles, sweating profusely in the basket the barman was holding.”

The barman shrugged and said it was his choice, not his. Ade begged him to let him take his friend home, but the barman asked if he was the one paying.

“My friend, over there,” Ade pointed to Emeka, “has a problem- a problem that he wouldn’t solve even if he drank himself to death.”

The barman said it was not his problem. And before they could continue, Emeka was right behind them.

“What is the problem here?” He asked as he balanced himself with the steel column at Ade’s back.

The barman explained to Emeka, who only smiled.

“Did you realize that he broke some bottles back there?” Emeka asked the barman who said he thought it was Emeka who broke them.

Emeka said it wasn’t him and he is not going to pay for it.

“Well, then, I have to collect the money for the bottle or the manger will have to deduct my salary. And that will never happen” The barman stretched his palm to Ade who looked at Emeka.

Ade whispered to Emeka, “You know I have no money on me here. Why are you doing this?”

Emeka chuckled and said to the barman, “You heard him?”

The Barman shook his head with a large frown.

“Well, Emeka began, “he said he’s not going to pay a dime!”

“What…? Emeka, why did you….See,” Ade turned to the barman, “he’s my friend, and he will pay you, okay? He’s just joking.”

The barman looked at Emeka who shook his head.

“Listen, I will have to be a little bit rough with you, my friend. Your phone will be held until you pay back that money!” The barman coldly told Ade and summoned the security, who appeared bored and suddenly excited that he was going to beat someone for the day’s entertainment.

Ade began to sweat. “See, I will talk to him, I will get you your money.”

 After Emeka was satisfied with the humiliation he gave his friend, he finally agreed to pay for the broken bottles, only if Ade is bounced out of the tavern. Ade couldn’t believe himself, but he was glad.

“Mr.,” The barman started, “I know you look like a gentlemen, I will ask…”

“No need for that, I will leave.” Ade said. He turned to his friend, “I want you to know that if you destroy yourself because of a lady, you do not have anyone to blame about that. It is on you!” He finished and started walking out of the plank- the name popular tavern.

Emeka scoffed and made to return to his seat, but he slipped and fell on a nearby table, full of empty bottles. The barman did helped him up, but not without first chuckling at the foolish man.

“You have broken more bottles, Sir.” The Barman said. I hope you…”

“How many?” Emeka asked as he was guided to his seat.

“The barman looked back and scooped in a figure, “Ten, I guess.” HE said and hoped Emeka wouldn’t see it was only three.

“How much?”

“One thousand, five hundred naira.” He said and Emeka said it’s okay, he will pay.

The barman clenched his teeth in regret and hoped he had said the figure was twenty. Nevertheless, as he guided Emeka to his table, he deliberately placed the bottles at the edge of his table and hoped he broke more of them!

END OF CHAPTER 1

*cover art by Niki de saint phalle art artist

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HOW TO IDENTIFY AND AVOID VANITY PUBLISHERS AS AN ASPIRING/UPCOMING WRITER

www.pxleyes.com

It is no news that every writer would love to get published, but what most of us failed to realize is that, as an aspiring and upcoming writer, we must understand one thing- we are an easy target!

I am sorry that I have to be that blunt about it, but how else does one say the truth without saying the truth?

Many so called ‘publishers’ will hijack your work, trash you and your work, tell you to forget about writing, tell you to bring a fortune for editing or publishing and so on. You will be put in a snooker, such that you will forget that you even have an option.

But believe me, not all these vanity publishers are so harsh with the way they respond to your submission, some of them are so nice, until they get hold of your manuscript.

WHO IS A VANITY PUBLISHER/HOW CAN YOU RECOGNISE THEM?

Vanity (or subsidy) publishers are what we can call ‘a glorified printing press owners’. Someone just got the opportunity to own a lovely printing press and viola, he calls himself a publisher just because he is in the art of obtaining ISBN for the unsuspecting writers!

These people set up companies and employ some editors who will proofread your manuscripts and most times, have no idea of what you were even trying to pass on. Vanity publishers don’t even have time to read your manuscripts- they rarely do. The moment they see your mail, and probably your synopsis and your three sample chapters (which was never read because they don’t really care about you), they will send you a nice reply about how the board of editors have passed your book for the final editing and how you will be contacted if your manuscript is to be considered for publishing. Be rest assured, it will be.

Now, after congratulating you about ‘your manuscript meeting their publishing standard’ (if ever they had any) and how it is being considered for publication, you will be asked to send the WHOLE MANUSCRIPT for the editor’s perusal (please, don’t) and a publishing agreement will be forwarded to you for your rejection or acceptance. You will definitely be thrown a bait of the popular 70% royalty on every sale too!

Now, don’t get it twisted, real publishers will require these too…

But the main focal point to identify a vanity publisher is that, “you will be required to pay a small fee as commitment before your book is published”. By the time they give you a price, you wouldn’t realize that it had already covered the cost of printing the required numbers of copies they promised to print (exactly what you paid for)!

Now, let us stop here and get some air.

Vanity publishers don’t care if your work meets any standard, and your manuscript is not even safe (especially if it is not copyrighted). All they wanted to do is their job- print and make profit. But after 500 copies (or whatever you paid for) have been delivered, your books will probably ‘not leave their shelf’.

For the marketing aspect, vanity publishers will provided with a free blog and hosted at a very cheap price- all within your payment! If you happened to make good sales after you are left to put in every last effort on marketing, good for them- not you, because the 30% that belongs to them is a plus, after the initial profit of printing. And worst still, you must have already entered a contractual agreement whereby, if your book ever made unexpected headlines, you are indirectly advertising them for a job you paid for, and helping them make more money.

They probably call themselves publishers because they have helped your lazy and ignorant self, purchase an ISBN for your book, registered in their name too. So, technically, they are profit-partakers of your work and owing part of the copyright. So, when you get lucky and either got a bigger book deal or a movie deal, don’t forget, you’ve got partners whom you’ve paid to help you print, collect ISBN and still waiting ripping you off by sharing in the profit!

Note that whoever owns the ISBN owns the book and the author.

SO, HOW DO YOU AVOID THEM?

Like I said, all steps involved, from submitting a manuscript and accepting to publish you, are real until they ask for the whole manuscript without a pre-contract. So,

1. Never send your manuscript without you getting an ISBN. This is very cheap, and the process is quite simple. Contact the copyright house in your locality. If you cannot afford this, ensure that your manuscript is published online (at your own risk), self-published (even if you won’t sell a copy of it, it will still be registered as a published book) or simply send a copy of the manuscript to yourself or friends by mail (they may not open it, but it will have a date and time as reference).

Vanity publishers employ ghoat writers who, with your synopsis and sample chapters, will rewrite your good story!

2. Don’t sign any stupid agreement that requires you to pay before you get published.

3. Don’t pay before or after you are being considered for publication.

ANOTHER WAY TO IDENTIFY VANITY PUBLISHERS IS TO IDENTIFY THE REAL PUBLISHERS

1. That will offers to take on the publishing and major marketing expenses;
2. That are ready to assign you an editor to take you through your whole editing experience and;
3. Ready to meet with you or your agent to discuss terms and agreement.
4. They may offer you a pre-contract before asking for the whole manuscript (pre-contract is not necessary, but you may be asked to sign an agreement for the safety of your manuscript) and
5. Will be ready to give you (not a whole 70% of sales but maybe far lesser because they are the one taking on the expenses including major marketing) your royalty.
6.     Real (traditional) publishers will show the zeal to publish your manuscript if they feel it will bring in profit through sales, thus, they are always ready to spend their money and make it go places while you are made ready to read the excerpts to book clubs, sign autograph and rake in royalties with less effort.

So, dear readers, before you are being deceived by Printers who brand themselves as publishers, think twice and do not be in a hurry or you will be left to market your books at car parks just to break even (if you ever will).

Printers already made their profit the moment you pay them to print the numbers of copies that your payment covers, and you will do all the marketing for them.
Do not bring down your guard or write off yourself because they believed you cannot make it in the outside world- who says?

Remember, keep writing, and keep getting better.

Thank you.

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FREQUENTLY ASKED QUESTIONS ABOUT SETTING UP YOUR SMALL SCALE, MEDIUM SCALE OR LARGE SCALE GARRI PROCESSING FACTORY

Kindly visit our garri dedicated blog for everything related to Garri processing.

www.garriprocessing.blogspot.com

CLICK HERE TO GET A FREE COPY OF 

BE YOU OWN MANAGER... a 

comprehensive guide to managing your 

garri processing factory successfully.

I have come to realise that people who needs to know about garri processing always ask the same pattern of questions. this is the reason why i decided to put down these questions and paste for others to learn and quench their curiosity. Questions ranges from,
how can i set up a garri processing plant? What is garri processing? how can i make profit if i go into garri processing? How to set up a small scale, medium scale and large scale garri processing plant. How can we produce cassava flour? How to produce Garri ijebu, Garri egab and yellow garri? What will it cost to set up a garri processing plant in nigeria? Anyway, here we go.

After this session, you can click for the manual titled BE YOUR OWN MANAGER

Can we know you?

My name is simply Dare. The prefix of Mr or Builder (Being a building technologist by profession) is not necessary. I am a graduate since 2010.

Since when have you being in the farming business?

2013. We still have seven hectares of cassava farm in Akure that we manage and will be ready for harvest soon. Another four at iwo, in osun state. This is after suffering great losses due to arson on eleven hectares of land at Abeokuta, and the indifferent of the government due to this loss that was 100% not our fault. A lot of other farmers, mainly youth, are also affected. Also, when I said we, we are a group of young graduates. In fact, my other two colleagues have masters in Agricultural related courses with hands on practice.

But the issue of planting a cassava and not processing is no more related.

What do you mean? Is processing of cassava more lucrative than cultivating and selling?

Planting cassava without having to process it is going to be a loss. Apart from the fact that the prices are now nothing to cushion a break-even situation, it is NO MORE LUCRATIVE!Why is cassava cultivation no more lucrative?

TME 419 is the best variety from IITA. It allows multi-cropping and has the required starch content needed in many end products of cassava. Be it, garri, ethanol, starch and so on. This variety also has a very strong resistance against the popular mosaic disease. That was the edge we have over the local farmers until they got hold of the steams and BOOM, it was all over! Abd since they realised that it produces more than ten times the tubers they usually get from the local varieties, they sell in appalling prices that makes us redundant. That was why we started looking towards processing- Garri processing, to be precise. Though, we have a master’s degree graduate of food technology, who will put you through if you prefer flour as an end product.

What did you know about Garri production?

Everything! Ask me, and you will get your answer!

How did you get to know much?

Apart from the fact that as a kid, I involved in local garri processing a lot. I also had my training on modern garri processing at IITA and a hand on practicals at Ilorin, kwara state. I know virtually everything you need to know about the processing- from peeling  to effective bagging.How many types of garri do we have? Can we even say we have different types of garri?Of course, we do. The majors being Ijebu garri, Egba garri, garri igbo (yellow garri) and koko garri (Not dbanj’s o) Many people don’t know that we habe a type of garri that is produced from the leftovers after producing the real garri that is called koko garri. This garri behaves exactly like cassava flour. In fact, this garri is like flour and very thin in the hand like the flour.  When preparing it, it requires half of what the normal garri will require to produce a meal. It puffs and swells very easily. It could also be drunk, especially for those who may complain that coarseness of garri is too harsh on their oesophagus. In short, just think of an Amala in a garri form. And taste is unique!

Are the processes different?

Of course, the processing is what differentiates them.And what are these processes involved in the production of different types of garri?We shall discuss this in full in my manual- These four major types of garri and the FULL method of production. You will understand why the texture and taste are different.

OK. This will make me ask this, do you have a garri factory?

For now, when we need to, we process through small scale and local factories around us. We are not ready for a factory unless it is a larger scale. We are already saving towards this. The money involved is not really easy. Though, we are available to be partnered with in this area. You supply the fund and we set up and manage your factory for an agreed period of time and an agreed fee.

How much does it costs to have a small scale, medium and large scale factory?

For a small scale, you need at least, two plots of land, and around 500,000 naira and 650,000 naira for the machines. The structure depends on your taste. You don’t need a proper structure. Just a shedlike structure to house the machines and the frying area. You will be able to produce, at LEAST, 40 bags of 50kg per week. The machines are, probably, a peeler, 1ton/hr grater, a fermentation rack, two pressers, two frying trays and a grinder.

For a medium scale; you will need between 650,000 naira and 1 million naira. The structure will depend on your taste. Machines are, a 2tons/hr grater, a fermentation rack, two pressers, one or two sifter(s), three frying tray or a small mechanical fryer and a grinder/hammer mill. You should produce, AT LEAST, 150 – 200 bags of 50 kg each week. For a large scale, look at the bigger picture because you probably are going international. You will require machines in the range of 1.3 million and above (as your lordship wishes). You will need at LEAST, a peeler, two 2tons/hr or a 4tons/hr grater, fermentation racks, four pressers, two sifters, a mechanical fryer (no frying trays unless you’ll make room for at LEAST, five) and a hammer mill (No grinder).

Please, note the word, ‘AT LEAST’ in all the three tiers. Also, understand that a frying tray is capable of frying 25kg in 30 minutes. All machines must be made of stainless steel parts to avoid contamination with iron. This will, of course, fail the test conducted by THE FOOD REGULATORY BODY LIKE NAFDAC and your exportation license will be denied. There are other factors you must consider.

What are the factors to be considered by NAFDAC in order to approve a garri processing factory?

This simply means the way you set up and arrange your production such that they are well coordinated with an end product that is not contaminated in any way. They are in the MANUAL

I see. Which one is better- Mechanical fryer or manual?

I believe what you meant by manual, is the frying tray.The decision on the use mechanical fryer is far deeper than the output you wanted. Take it or live it, making garri is an art. It is far more than a machine doing the artistry. It is impossible to get what you want. Quote me anywhere.

Small scalers and some of the medium scalers are going to be focused on the local market- mostly, the lower and middle classes who will choose their garri types to suit various occasion. In the local process, you sprinkle, you turn, you add more, you leave to burn, you dry, you wet, you dehydrate and so on. Each process are either combined or removed to ensure you achieve the particular type you wanted that suits the taste and have effect that is desired.

Now, the mechanical fryer works exactly like a popcorn machine. It is developed to produce large scale in one process that will be cooled and bagged. The processes and art are not considered. Most times, the rich folks or foreign folks they target do not know the difference. It’s just like mixing flour with cocaine. You don’t get to get the finest finish or choose types. You have one product churned out every time.

If you have been to the local factory, you will understand and appreciate these guys. They know when to press, when to turn, when to leave to burn and which side they have to touch. But the machine just roll and roll and turn until it’s dried.

I am not against this- but most definitely not necessary for the first two scalers. But for the larger scalers, the machine is your only friend.


Kindly visit our garri dedicated blog for everything related to Garri processing.


www.garriprocessing.blogspot.com

That is insightful. So, how do you come in?

Do you want a sketch/detailed drawing for factory? Call me. There is a price for either a sketch or a full architectural drawing. Check below for example. Put it in mind that both will be well detailed. While large scale producers may need an architectural drawing because of documentation and processing when they wanted to go international, small scalers and medium sized, don’t.

example of a sketch (residential)

exmaple of a sketch

Do you want me to personally supervise this project? No problem. With years’ of experience as a site manager and still counting, on the construction site, you’re safe.

Do you want an estimated cost of materials and so on? Call me. I will calculate the exact number of materials (blocks, cement, reinforcements etc.) that you require for each phase of work. This will keep you on the safer side and allow you plan.

We offer training too. That is, after your factory is set. We allow on of ours to manage (with an assistant who will closely work with him in order to take over. The assistant will be from you) for an agreed month- a minimum of six months. You will provide accommodation and salary.

How about sales? How lucrative is this?

I use to answer this question with another question. If it is not lucrative, why does it still flood the market? The local market is enough to consume anything you produce, no matter how large. Assuming you are prepared for the distribution through chains of networks either in warehouses, shops or the market place.

But what happens when the price of garri goes down?

This is food and not just another thing. People will seek for this product even when all other things could be ignored. When prices go up, it means the cost of production, which is mainly on the raw product (cassava tubers) and not on manpower, has risen. And when the prices fall, then there is a glut in the sale of tubers. You are probably buying lesser that before. But the good side of this is that, prices of the end product don’t really go down, you still make good profit especially if you already have your buyers which you would have. Either way, your profit is not disturbed. The only way a company folds up is when the raw materials are high and your produce is higher and people reject it. But this is food, how could they reject a staple food? Just imagine the price of rice going up and Thailand and people refused to buy… it will only happen in mars and not on earth!

So, you are saying that profit is assured in garri production?

Yes, it is. Either the raw products increases or decreases in price.Staff- lets discuss that. How does one choose his staff for his garri processing factory?Like I used to say, don’t pinch your factory where the raw material is scarce, and try to be near a village where you get cheap labour and staff. You only one staff- the manager- probably a local champion who will learn to operate the machines and monitor the others who peel, wash, pack and so on. Other workers will work daily. This gives room for competition and saves money when you are not producing. These people get paid for work done and work done only! Even when they are up to 100 on a pile of cassava heap, and they were able to peel a basket each… each get paid per basket peeled. You got that, right?

Of course. How much does it cost to produce a ton of garri?

I cannot tell you this, but it is so cheap to produce. For example, a drum of cassava is peeled for just 300 naira, and around 500 naira to grate, around 150 naira to press it. The one who will fry it is the same person who sees to its grating, pressing and sifting. She will fry 25kg at just 200 naira. A drum will produce at least, 50 kg, which is sold around 7,000 and above. Do the math. These prices are different in other places, but believe me, having your factory where it matters mattered a lot, in regards to your profit. You may have to forget about building a store if you set up closer to a village. I remembered we rented a room for just 7,000 once when we were producing for a client in Osun state- he had 5 hectares of cassava back then.

How does one source for the raw material in garri production? Do we need to plant cassavas too?

Planting is a cheap way and easy but never easy. You tend to have at least 30 hectares to keep producing all year round. This is for large scalers! Though, you may look towards having your own farm as a small or medium scaler, but take me on my words: If you set up your factory as I would advise, and you are short of the raw materials, then you call me out! The thing is this, set up near you raw material, set up a few kilometres from it, you raw materials will seek you out! You will be amazed by how this product is being sought after. People who have a big yard and resell cassava tubers, even in the city, don’t have problem sourcing or selling out within two days!The best way to identity the best cassava tubers are in my manual- one advice_ do not buy tubers that has been removed from its stem for as long as 48 hours!

Be rest assured, you will get a pickup (local truck) of well packed cassava tubers from the loval farmers as low as 12, 000. Note that this truck has a minimum capacity to pack one and half tons when packed. And when really packed, three tons! You can see why we decided to leave cassava cultivation for our daddies because before, a ton is as much as 18, 000. But market don spoil. Processing gets it all. You buy VERY cheap and make more money!

How much is a bag of garri in the market?

Which type of the bags? 10kg, 15kg, 25kg or 50kg? Now, understand this, no matter the price you sell, your profit is assured because the cost of production is low, anywhere, if you just follow my pattern.

 Which is?

…which is in my manual

For free?

Nope. N1, 000. It is a 54 (fifty four) paged handbook that you need to get and read in order for you to be able to understand these processes and take charge without anybody telling how to do it. With this book, you are already and expert in garri productions and the management of the factory. It is titled:

 BE YOUR OWN MANAGER!!!

The manual will entails details on the best way to site your factory, best way to produce and save money. It will explain the processes of production from peeling to bagging. Bagging is important- you want to really know that. It will deal with staffing and best way to effective sales too. Like I used to say, it will make you your manager without a problem. All the details of my training are included, the nitty gritty, and every other questions.

This manual contains some of the requirements that THE FOOD REGULATORY BODY LIKE NAFDAC is looking for in setting up a garri processing factory, such that a process doesn’t contaminate the other. This will also give insight to the best machine for each job.It contains the cons, like I have earlier and what you need to know. Believe me. It contains the contact of the best fabricator in Nigeria. Yes, like I have said- he currently works with the EU on food production and currently working with IITA to produce a mechanical fryer that is more effective and cost effective. These fryers are available now and ready to anyone.

So, everybody got to buy this?No, not everyone. For example, those who patronize any of my services got to get this for FREE plus a free phone consultation, anytime of the day! But those who don’t want my services may buy for another reason. But this manual doesn’t have an architectural plan for your factory.

What are the services you render as far as garri processing plant is concerned?

1.       The detailed sketch or an architectural plan
2.       Supervision
3.       Management and Training

4.       Building Estimation

Any of the three will earn you the manual and other feeebies!

So, how much are your services.

Call me +2347035593128

wale.joseph.oludare@gmail.com

acmesuccess007@gmail.com

slidewaxie@gmail.com

One last question. Can we have the list of table of contents for the manual?

 Why not?

The contents include:

•      setting up your factory (reducing costs of production)

•       environmental factors

•       let’s get the machines (with prices)

•       major types of GARRI and their processes of production

•       know your cassava tubers (how to spot the best)

•       choose your staff/manager

•       peeling and washing

•       grating and the grating area

•       fermenting and pressing

•       frying and other processes

•       bagging and storage

•       marketing and sales

•       basic production of cassava flour

•       contact your local fabricator with a voucher for       discount

PICTURES ARE INCLUDED!!!

If you feel the need to ask more questions after reading the manual, call me and you will be attended to.

So, how do we get this manual:

FOLLOW THIS LINK TO GET YOUR MANUAL. THANK YOU.

Fair enough; thank you for your time.

It is my pleasure. Thank you.

*please, note that prices stated here are as at the time of publication. The poster is not responsible for price change. Thank you.

Call me +2347035593128
garriguy007@gmail.com (updated)



Kindly visit our garri dedicated blog for everything related to Garri processing.

www.garriprocessing.blogspot.com

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