Documente Academic
Documente Profesional
Documente Cultură
Cluster Mapping
Draw up policy guidelines and action
programmes on raw materials acquisition,
exploitation and development;
Review from time to time, raw material
resources availability and utilization with
a view to advising the Federal
Government on the strategic implication
of depletion, conservation or stock-pilling
of such resources;
Advise on adoption of machinery and
processes for raw materials utilization;
Definitions: Clusters
Mapping
Cluster mapping is a key ingredient of assessing
clusters as it provides rich fact-based analysis of
local competitiveness and concentration of
economic activities. It is based on a sectoral and
cross-sectoral statistical analysisof regional data
for several key performance indicators.
Clustering is an exploratory tool for looking at associations
within gene expression data
Background
Globally, there is increasing awareness
on the need for cooperation,
collaboration, synergy, joint and mutual
support among industries, governments
and academia. This can be facilitated by
practical and effective cluster initiatives.
Policy makers and development
economists are zeroing on cluster as a
strategy, catalyst and veritable tool to
grow national economy through
innovation and creativity.
Background
Around the world policy makers and
development economists are zeroing on
cluster as a strategy, catalyst and
veritable tool to grow national economy
through innovation and creativity.
In Nigeria cluster mapping is one of the
emerging issues, that if given the
necessary attention can drive the
diversification of the Nations Economy
and also improve local manufacturing that
will enable growth and industrialization.
Application of Cluster
Mapping
Biology: Plan and Animal Ecology
Medicine: Human Genetic, Medical
Imaging
Business Marketing: Market Research,
Grouping Industries
Social Science: Crime Analysis,
Educational Data Mining
Physical Geography: Petroleum
Geology
Technology: Network Analysis,
Concepts of Mapping
Clusters
Field
Ariel Reconnaissance
X-Ray
Seismic Reconnaissance
Radio-active Reconnaissance
Types of Mapping
STATES
NATURAL RESOURCES
Abia
Abuja
3
4
Adamawa
Akwa Ibom
Anambra
Bauchi
Bayelsa
Benue
Borno
10
Cross River
11
Delta
12
Ebonyi
13
Edo
STATES
14
15
16
Ekiti
Enugu
Gombe
17
Imo
18
Jigawa
19
Kaduna
20
Kano
21
22
Katsina
Kebbi
23
Kogi
24
Kwara
25
Lagos
26
Nasarawa
NATURAL RESOURCES
Feldspar, Granite, Kaolin, Syenite & Tatium
Coal, Lead/Zinc & Limestone
Gemstone & Gypsium
Gypsium, Lead/Zinc, Lignite, Limestone, Marcasite,
Oil/Gas, Phosphate & Salt
Butyles
Amethyst, Aqua Marine, Asbestos, Clay, Flosper,
Gemstone, Gold, Graphite, Kaolin, Hyanite, Mica, Rock
Crystal, Ruby, Sapphire, Sihnite, Superntinite, Tentalime,
Topaz & Tourmaline
Gassiterite, Copper, Gemstone, Glass-sand, Lead/Zinc,
Pyrochinre & Tantalite
Kaolin, Marble & Salt
Gold
Cole, Dolomite, Feldspar, Gypsium, Iron-ore, Kaolin,
Marble, Talc & Tantalite
Cassiterite, Columbite, Feldspar, Gold, Iron-ore, Marble,
Mica & Tantalite
Bitumen, Clay & Glass-sand
Amethyst (Topaz Garnet), Barytex, Barite, Cassirite,
Chalcopyrite, Clay, Columbite, Coking Coal,
Dolomite/Marble, Feldspar, Galena, Iron-ore, Limstone,
Mica, Salt, Sapphire, Talc, Tantalite, Tourmaline Quartz
STATES
NATURAL RESOURCES
27
Niger
28
Ogun
29
Ondo
30
Osun
31
Oyo
32
Plateau
33
Rivers
34
Sokoto
35
36
37
Taraba
Yobe
Zamfara
Lead/Zinc
Soda Ash & Tintomite
Coal, Cotton & Gold
Brewery
Soft drink
Flour-mill
Cereal and bakery
products
Dairy products
Animal feeds
(livestock and fishery)
Meat and meat
products
S/N
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
Essential
sugars
-
Preservatives
Supplements
(vitamins
minerals)
-
and
Colouring,
flavourings, essential
oils.
oils, Flavourings
preservatives
Flavours, extract of
spices from leaves
Raw material
Requireme
nt
Wheat grains
Maize grains
Sorghum grains
Rice grains
Cocoa beans
Coffee beans
Tomato fruit
Pepper
Pineapple
Mango
Cassava
Yam
Plantain
Oil seeds
Fresh milk
H
H
H
H
H
L
H
H
H
H
H
H
H
H
H
House
hold
use
L
L
L
H
L
L
H
H
L
L
H
H
H
H
L
S*
S*
S*
S*
S
S*
-
D
D
D
D
D
D
D
D
D
Where H = High, L Low, S = Surplus, D = Deficit, S*= surplus during their season but deficit
MATERIAL
Cereal flour
Baking yeast
Veg. fat and oil
Sugar
Soft drink conc
Cocoa powder
Cocoa butter
Glucose
Malt extract
Egg powder
Corn Starch
Milk powder
Butter oil
Hydrolyzed veg.
protein
15. Chicory
16. Oilseed cake
REQUIREMEN
T (H/L
High
H
H
H
H
H
L
H
L
L
L
H
L
L
PRODUCTION
(H/L)
Low
L/Nil
L
L
NIL
L
L
L/NIL
NIL
L/NIL
L/NIL
NIL
NIL
NIL
L
L
NIL
L
SURPLUS DEFICIT
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
D
5.
6.
Additives
Wheat/wheat flour
7.
Milk/milk powder
8.
9.
10.
11.
LOCAL SUBSTITUTE
Maize, sorghum, rice
Bitter leaf
Malted grains for production of
specific enzymes
Local
wheat
production
but
inadequate
Local fresh milk (inadequate), soy
milk
Local flavours for specific flavours.
Modified cassava flour
Gum Arabic (need to be processed
into well acceptable form)
Local production (inadequate)
Use of other leaves such as lemon
grass (inadequate)
Local sources available. Hydrolysed
cassava starch but inadequate