Saturday, December 4, 2021
Home > Startup > 14 Hot Business Ideas in Nigeria that Requires Low Startup Capital

14 Hot Business Ideas in Nigeria that Requires Low Startup Capital



You can start these businesses with  N20,000 (Naira) or less. So depending on what your interest is on or what your passion is driven towards, there are 14 great ideas you can pick from and thrive. Go and succeed!!!


Chin Chin is the crunchy deep-fried snack that originated from Nigeria. It is an ideal light refreshment for you and your guests. The Nigerian Chin Chin can last for weeks if stored in an airtight container.

With no baking involved in this recipe, Chin Chin is one of the easiest Nigerian snacks to make.

To make some Nigerian Chin Chin, you will need the following ingredients.

Procedures to make Soft Chin Chin


  • 1kg of Plain Flour
  • 150ml of milk / 150g of powdered milk
  • 275g of granulated sugar
  • 250g of margarine
  • 2 medium-sized nutmegs | 2 teaspoonfuls of ground nutmeg
  • Vegetable Oil (for frying)

If you want the Chin Chin really crunchy, use the following quantities of ingredients

  • 1kg of Plain Flour
  • 75ml of milk / 75g of powdered milk
  • 200g of granulated sugar
  • 125g of margarine
  • 2 medium-sized nutmegs | 2 teaspoonfuls of ground nutmeg
  • Vegetable Oil


  1. Mix the milk and sugar in a bowl and leave to soak.

Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak.

One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.

  1. In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps.
  2. Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.
  3. Place the dough on a flat surface and start kneading gently with a dough roller.
  4. When the dough is flat, cut into desired sizes.
  5. Deep-fry in hot vegetable oil.
  6. While frying, continuously stir the chin chin till you get a golden brown color.
  7. Scoop the fried pieces onto a flat tray to dry and cool down quickly.
  8. When the chin chin had cooled down completely, store in a dry, airtight container.

Also Read: Here is why you will or will not have more Money.


I am yet to come across a Nigerian who doesn’t love plantain chips, where tastes vary is usually in Ripe (Sweet) Vs Unripe plantain chips.  I personally prefer unripe plantain chips. The one thing I check for when I buy packaged plantain chips is the type of oil it was fried in; more often than not companies fry their chips in Palm oil which adds extra saturated fat and calories to the chips. I recently decided to start making and storing my own chips, the resulting product is so yum, I had to share.


  • 4 large green (unripe) plantains
  • Salt to taste
  • Vegetable, canola or groundnut oil for frying (about 3-6 cups)


  • Add oil to a large pot with depth, place on medium heat and leave to come to 375degrees ( you can always test the heat level of the oil with a small piece of plantain)
  • In the meantime, peel the plantains. Using a mandoline or very sharp knife, thinly slice the plantains (lengthwise or width-wise).
  • Fry the plantain 8-12 strips at a time until golden. ( it is important that you do not crowd the pot with plantain, if you fry too many at a time there is potential for the chips to come out soggy )
  • Transfer the plantains to a paper towel-lined bowl, sprinkle with salt.
  • Repeat the last 2 steps until all the plantains are fried.

Healthy Variation: Make this recipe even healthier by baking the plantain. Simply preheat the oven to 400f. Toss plantain slices with some oil and salt. Bake for 16 minutes turning once at the 8minutes mark.

Note: Experiment with flavors like lime and chili pepper. Simply add Lime juice + zest or powdered pepper before frying.

You can store the plantain in an airtight container for long-term preservation.

Plantain chips making has slowly become a billion naira business. Before, few people were interested in eating plantain chips. However, with the advent of heavy traffic hold-ups in most cities in Nigeria, millions have adopted it as the quick snack that can help hold off hunger till they get home. Finding out the flavor that people prefer in your area and constant adaptation to meeting these tastes will keep you smiling to the bank on daily basis. Supermarkets are another important point of sale you should consider in this business.

Learn A Skill At Your Own Pace Here: CareerCaptains Online Institute


Do you find yourself interested in baking? Then you could be successful in starting a cake business. Read on for six easy steps to start a cake business!

Believe it or not, I love to bake cakes and cookies! The warm smell of cinnamon and ginger wafting through the air is enough to satiate my children’s raving hunger pangs.

Baking cakes is fun and with two children running around the house, everything I made was consumed in less than a few hours. Friends, who were lucky enough to be around at the time of baking, always raved about the cooking and urged me to start a cake order business. “We’ll pay to eat a much bigger slice of those exotic goodies”, was the common refrain!


For the Cake

  • 100g unsalted butter, softened
  • 100g caster sugar
  • 2 free-range eggs, at room temperature, lightly beaten
  • 100g self-raising flour
  • 1 tea spoon of vanilla extract
  • ¼ tea spoon of fine salt
  • 1 table spoon of milk

For the buttercream

  • 125g unsalted butter, softened
  • 200g icing sugar, sifted
  • 1 table spoon milk
  • 1 tea spoon vanilla extract
  • Lemon curd or jam for the topping (optional)

Method of Preparation

  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.)
  2. Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined.
  3. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again.
  4. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.
  5. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of the mixture falls off the spoon after tipping it for few seconds.
  6. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally.
  7. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)
  8. When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month or will keep fresh in an airtight tin for a few days.
  9. To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can color the buttercream at this stage.
  10. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar.


  • If you want more business, you have to make sure your cakes and cookies are good/better looking and tastier than the local ones.
  • You tapped all those friends who were willing to pay for your goodies and then utilized them to get your business going by word of mouth publicity. You can even get them to distribute flyers and discount coupons for your cake business!
  • You can then approached local cake and coffee houses for taking on your samples and selling your cakes. Although a few will refuse, many will like your products, and that will give you a tremendous boost.
  • Contact local wedding planners to show your cakes, show your ability for wedding cakes. Believe me, a well-made wedding cake can really get you going with wedding planners! And through them, you can manage to get referrals to several party organizers as well as event managers.
  • Free publicity always counts. In a bid for recognition, you can sponsor quite a few local events and church fundraising activities, as well as offering free sample products to the local orphanage. This will create really great exposure and word-of-mouth publicity free of charge!
  • After a sufficient amount of publicity was generated using press releases, you can decide it is time to keep the interest going and baked a really big cake for the local orphanage in the form of a giant cookie. The cake was cut and the proceeds went to charity. You have to spend a really great amount of time doing this!

Cupcakes are delicious snacks that can be sold through a cupcake shop, bakery, or online. Before opening a physical store to sell your cupcake creations, you may want to start off selling your treats online or at local events. Make money on your cupcakes by charging enough to cover the overhead to make the treats. Compare the prices charged by other cupcake sellers to stay competitive in the market.


The market for exercise books is not in doubt, as notebooks are needed in our schools – primary, secondary, universities, college, polytechnics, offices etc.


Equipment includes a ruling machine, cutting machine and other accessories.


Production entails the procurement of the raw material paper, feeding the paper into the machine for ruling and cutting in the required sizes.

Production can be done in two ways depending on the capital at the disposal of the investor. Let me highlight the method of where the investor will produce without acquiring the necessary equipment that might be too expensive for small-scale investors. All the producer needs to do is to buy the paper and contract the printing, ruling, cutting to an established printing organization. He pays the service charge and collects the finished products for distribution. Any small investor can conveniently start the production of an exercise book with as small as N50, 000 or more here in Nigeria. The quantity to be printed/produce will be determined by the capital at his disposal.

Investors can also approach school owners for the production of their school notebooks of various sizes and types.

Marketing of this product can be done through book shops and other distributors etc. Willing investors can always find profitable entry points in this business.


Popcorn is a household snack made by roasting moistened yellow corn at a certain temperature to form a pop. Popcorn-making as a business has undergone some changes over the years. Some people add colorants to make it look colorful and attractive, while some even add sugar to make it tastier. Popcorn is the easiest snack to make at home, and it can be consumed by both children and adults.

One interesting thing about popcorn is its marketability. In some exalted places like hotels and eateries, popcorn is sold at outrageous prices.


  • Popcorn (Yellow maize)
  • Groundnut or Vegetable oil (Optional)
  • Sugar or salt (Optional)
  • Cooking pot. (In place of popcorn making machine)
  • Packaging materials like nylon bags.
  • Sealing machine

Steps involved in making popcorn.

STEP 1. Put your pot on the fire and pour a little oil into it.

STEP 2. Add a cup or two of yellow maize depending on the quantity you want.

STEP 3. Sprinkle sugar or salt to taste (optional)

STEP 4. Stir the mixture to ensure they are well mixed and allow to steam for about 10 to 15 minutes until you start hearing the popping sound.

STEP 5. Allow all the maize to pop before pouring out the popcorn onto a tray to cool.

Those are the simple steps involved in making popcorn at home. Note that the difference between homemade popcorn and commercial popcorn making is that the homemade popcorn is made using your kitchen pot, while the commercial popcorn is made using the popcorn machine. The electric popcorn maker can be locally constructed.






Offices etc.

I wouldn’t advise you to go around the streets hawking popcorn because there are better ways to do it. You can decide to be supplying the schools and supermarkets in your area and still make your money.

Also Read: Welcome to the world of Fulfillment


It is no doubt that school chalk production is very lucrative in Nigeria because of the ever increasing number of public and private schools nationwide. This is in accordance with one of the agenda of the present administration which is to make education available and affordable to every citizen. This has significantly increased demand of school chalk within the last 10 years. To meet up with this increased demand, individuals and corporate organizations have delved into school chalk production and supply with a bid to balancing the demand and supply chain. This has not been successful, as schools keep springing up on daily basis while the demand keeps skyrocketing. This has created a very big investment opportunity especially for individuals who intend to go into small scale chalk production business.


chalk-makingLet me start by saying that school chalk production is a very simple and straightforward process. Anybody can learn how to do it and apply it successfully without supervision. For this reason, school chalk production has been incorporated into the curriculum of almost every skill acquisition center in Nigeria.

School chalk production can be done in the comfort of your home. You don’t need to establish a big factory. The major equipment for school chalk production is the Chalk Mould which is primarily used for molding the chalk to give it its characteristic shape, size, and length.


  • The Plaster of Paris or as it is generally called “POP” is the major raw material for school chalk production. Plaster of Paris (POP) is a white powder; scientifically called “Calcium Carbonate” that when mixed with water, forms a quick-hardening paste. It is used in the arts for sculpting and making casts, and in medicine for molding casts around broken limbs. Below is a picture of powdered POP
  • Lubricants: this is another important raw material for school chalk production. It could be any cooking oil or coconut oil, mixed with Kerosene. It is used for lubricating the chalk mould to prevent the POP from sticking to it.
  • Clean Water: water is a very important element in school chalk production because it is used for mixing all the ingredients.
  • Ultramarine blue (optional) ultramarine blue is used to give the chalk a dark blue or sky blue colour depending on its concentration. If you intend to produce only white chalk, then you wouldn’t need to add ultramarine blue.


  • Chalk Mould: this is the major equipment used in school chalk production. It is either made of rubber or metal but usually with a wooden frame. But there are some chalk moulds that are completely made of metal. The moulds defer according to the number of holes or cavities they have. Some could have 240 holes or even more. The number of holes or cavities a chalk mould has determined the number of chalk sticks it can produce at a time. Below is a picture of a typical chalk mould for the benefit of those who have never seen one before.
  • Scraper: this is a flat metal object used for scraping the surface of the chalk mould.
  • Paint Brush: this is used for applying the lubricant on the mould before filling it up with POP
  • Dryer: The dryer is primarily used for drying the chalk after it has been removed from the mould. The drier is electrically operated and is mostly used in large-scale school chalk production. For small-scale school chalk production, sun drying is perfectly okay to save cost.
  • Hand Glove: This is basically used for protecting the hand during the mixing of the POP and water.
  • Packaging Materials: these could include nylon bags and branded carton packs.


STEP 1 Pour some POP into a container, preferably a bucket, and add water. Use your hand to mix the POP with the water until it forms a paste.

STEP2 Using the paintbrush, lubricate the surface of the chalk mould properly with a solution of cooking oil + kerosene, to prevent the POP from sticking to the mould.

STEP3 Arrange the mould, then pour the pasty mixture into it and allow it for 15 to 20 minutes to solidify before loosening the mould.

STEP4 When you are sure that the chalk has formed, lose the mould and collect the chalk produced for sun drying or through a mechanical dryer.

STEP5 After sun drying for 2 to 3 days, package the chalk in branded carton packs and your school chalk is ready for sale.


ice_cream_priductionDo you love seeing people enjoying themselves?  If yes, then consider starting a small ice cream business and see it blossom into a big business. When you open an ice cream shop you will have the opportunity to make people happy every day as they enjoy special treats, celebrate special occasions and you make money from this idea.

The following are ways you can start an ice cream shop.

Decide what type of Business: Depending on where you live, you can either start a franchise or start your own independent ice cream shop.

With a franchise, all the system is already in place including guiding you, providing the store layout and design, training, ingredients, supplies. However, you will be required to make upfront capital.

But if you are starting your own business and not using a franchise, this will allow you to start with your own budget as well as have the freedom to determine all you need to do to make money from this business.

Research the business: Never start a business without research. You will need to go deep into understanding your area, visit others who are running the same business (your supposed competitors). This will give you an idea of how you will carry out your business if you find it lucrative. It will give an idea of what kind of cart or store you will need.

My advice here is for you to start with a low-fat, frozen yogurt shop as this will help you if you live in areas that have lots of people who are interested in healthy living.

In researching your business also, you will need to look at statistics of those who consume more of ice creams in your area. This will help you in decision-making. Visit trade websites and centers to find out.

Get a Permit: You should not start a business without making it legal. Contact your government health department to know what permit you will need to start this business. If you also need to operate a mobile cart, you should tell the department that is in charge fully of all you intend to do including equipment, location, and business requirement. All these will help you.

List your Line of Complementary Products: At this time, you will need to write down and develop a list of product lines you will sell along with your ice cream shop. These will include bottled drinks, cookies, wafers etc

Consider Needed Equipments: It is important that you make a list of all the equipment you will need and research them. They include carts, condiments, coolers, freezers, soft-serve machines, storage shelves, a soda machine, tables, chairs, fudge warmers, prep tables, mixing bowls, pasteurizers and ice cream vendors or dairy farmers.

Location This Time: This is a very crucial factor to the success of your business. You will need to choose a location for your shop in an area where it will sell. This could be near plazas, busy shopping centers, a family-friendly populated area, car parks and a place with high foot traffic.

Also, you could go the extra mile in making sure the place has easy access for your clients as well as for delivery drivers.

Your location should have adequate electricity plus a backup power supply. Ensure that your shop has a size of at least 400 to 4,000 square feet. Always ensure you have adequate storage for your ice cream, and prepare for large delivery at any time.

Write Your Business Plan and Mission Statement: Never start any business without a blueprint or business plan. This will guide you. This is your framework for your business and keeps going back to it so you will not deviate.

Your business plan includes market research, target audience, design ideas for your shop, potential locations around the city, marketing methods, financing your business and understanding your competition. Your business plan must be written to give you a road map of your business as well as direct those who are going to work with you as a team

There is no doubt that starting a lucrative small ice cream shop is a nice business to start so long as you have the right requirement and knowledge


  • 4 free-range eggs, yolks only
  • 100g/3½oz golden caster sugar
  • 1 tsp cornflour, optional
  • 300ml/½ pint double cream
  • 300ml/½ pint full-fat milk
  • 1 vanilla pod


  1. Make sure that you have plenty of room to spare in the freezer. First, separate the eggs, placing the yolks in a large bowl. (You will not need the whites for this recipe. You can use them to make meringues.)
  2. Add the sugar to the egg yolks and whisk until pale and thick.
  3. Add the cornflour (if using) and whisk well to incorporate into the egg yolks.
  4. Put the cream and milk into a medium saucepan.
  5. Cut the vanilla pod open lengthways and scrape out the seeds with the back of a knife, then add to the cream and milk.
  6. Heat the cream and milk until just below boiling. Slowly pour the hot cream and milk onto the eggs and sugar, whisking as you go.
  7. Sieve the custard into a clean pan, and set it over very low heat. Stir the custard constantly with a wooden spoon, paying special attention to the corners of the pan, until it is steaming and has thickened slightly. The custard is ready when you can draw a clear line through it on the back of the wooden spoon. This can take up to 10 minutes.
  8. Tip the custard into a large, shallow, freezer-proof container, and allow it to cool to room temperature (you can speed this up by sitting the tub of custard in a large bowl of iced water).
  9. Once at room temperature, place a lid on the custard and chill in the fridge overnight.
  10. Once chilled, transfer the custard to the freezer and take it out every hour, for three hours, to whisk it with an electric handheld whisk. This will disperse the ice crystals and keep it smooth.
  11. Then leave the ice cream in the freezer for a final freeze, until it is solid.
  12. Remove the ice cream from the freezer 10 minutes before serving, so that it’s easy to scoop.

Also Read: Top 10 Advantages of a Home-Based Business


Give an outlet to your creative faculties by making beautiful candles at home and turn it into a profitable business by opening a homemade candle store. Making candles at home is very very easy if you have free time available and you can make use of your skills.

It can lead to a profitable business and the trends are changing now and people now prefer giving gifts that touch the heart with their beautiful designs and heart-touching fragrances.

candle-makingYou don’t even need lots of equipment to start a homemade candle store. With only the basic things like wax, burner and wicks, you can start candle making at home, and as you make progress, you can buy advanced equipment and moulds for better and beautiful products.

This article will help you decide the best strategy for a good business and how to turn it into a successful enterprise.

With their distinguished and sweet fragrances, candles, these days, are considered as one of the easiest ways to express one’s emotions. So, if you know how to make candles and have a creative side to your nature, it’s time to start a homemade candle store and establish a business of your own.

Things to consider before starting

Starting a business not only requires a certain amount of capital, it also requires careful planning and preparation. Planning and preparing before actually starting a business are important as they provide an insight into what is needed to establish and run a successful business. While a homemade candle store business does not require a big capital and heavy investment, it needs some planning and consideration on how to successfully launch it.

Anyone who enjoys candle making and knows the art of moulding wax into different shapes and sizes with beautiful fragrances can get into this business. However, there are some important things to be considered before you start a homemade candle store. Just making great-smelling and beautiful-looking candles at home is not the only thing important to start a candle store.

Some important things to be considered before homemade candle making is turned into a full-fledge candle store business are:

  • Make sure your candles are unique and offer that distinctive touch which no other homemade candle manufacturer offers. This will be one thing that will attract more customers as there is bound to be one homemade candle shop in every area.
  • The candle-making process is not a complicated one, but it requires time and attention to detail for safety reasons as well as product quality. Thus, you need to really focus on both the candle-making as well as the quality control aspect when starting this business. You cannot expect to churn out low-quality or substandard products and expect them to sell like hotcakes.
  • Decorate your candles well enough to make them look good and offer them as a gift pack. People love buying homemade candles that not only look and smell good but are also very presentable as gifts.
  • Candle making is a highly versatile craft; it encompasses unlimited opportunities for creativity. Candles can be dipped, moulded, rolled, fused, layered, sculptured or experimented with any combination of processes from dyeing to paint or tinted. They can be scented or can have embedded materials such as beads or shells, coated or whipped to make them more beautiful and attractive for sale.
  • You should have enough capital to start a homemade candle store. While candle-making supplies and scents do not cost much, running a shop can be expensive. You have to consider the shop rent, utility bills and other expenses till the profits start pouring in. For this, you need to have a good business plan that will give you an idea of what to expect when starting a homemade candle store business.
  • It is recommended that you give serious thought to all these things that are needed before starting a homemade candle store business for a successful business venture. Their demand in homes, restaurants, churches, as well as gifts, makes them a good business choice. Careful planning and complete information about operating things and managing them can help a lot in establishing and running a successful candle-making store.

The first thing to start a successful homemade candle store is to find a cost-effective supplier who can provide you candle making equipment and supplies at a low cost. While a craft store is a good place to go when starting out and learning, as a businessperson, you will need to purchase from a wholesale operation in order to keep the business profitable and expenses low.

Make enough candles for a beginning stock in various designs, colours and scents as samples. As you are just starting the business, minimize the costs by creating candles to order, but you will need enough ready-made candles to demonstrate all the types you can make in order to get more business.

Determine the prices of candles very carefully. Assess the costs of your materials and your labour per candle and compare prices of similar products from other craft candle makers. Don’t charge too much as overpricing can discourage them from buying if they can get the same type of candles at many affordable rates from somewhere else.

Create printed promotional materials of your candle store and play on the line that they are all homemade to soothe the customers and light their lives. You will need high-quality photographs of candles and attractive business cards to promote your store. Consider hiring a photographer and graphic designer if you cannot do these things on your own.

You can use these pictures in brochures and leaflets for advertising. This will all help in promoting your homemade candles store and make it more successful. Promote your business among friends and family by giving them candles in gifts and ask them to spread the word about your store.

Another way to make your homemade candle store more successful is by selling candles at craft fairs and small stalls in markets. They can really help you make good sales as people in such places are on the lookout for small but nice things to buy.

You can also sell to other local shops apart from selling at your own candle store. Talk to other handicraft and art suppliers such as salons, stationeries, among others if they are willing to display your candles for a small percentage of the sales amount.

Raw Materials

All the raw materials needed for candle production are cheaply available in Nigeria. They include paraffin wax, wick/thread, pigment, and stearic acid. Stearic acid is a solid saturated fatty acid from vegetable and animal fats and oil. A small quantity is required to blend the paraffin wax. Stearic acid is available at various vegetable oil-making companies across the country.


The necessary machinery for candle production are in different sizes depending on the number of candlesticks required. They include:

  1. Moulding machines
  2. Paraffin wax boiler
  • Automatic cooling system
  1. Industrial gas cylinder
  2. Water tank.

All the machines can be locally fabricated. The moulding machines are in different sizes and the costs vary from one fabricator to another. The different sizes are:

  • 24 sticks of candle making machine
  • 50 sticks of candle making machine
  • 100 sticks of candle making machine
  • 200 sticks of candle-making machine.

All the machines can be operated manually.

Production Processes

Candle making follows six simple production processes as enumerated below:

Stage 1

A melting pan is filled with paraffin wax, stearic acid, and pigment (if coloured candle is desired).

Stage 2

Heat the whole mixture to about 120 degrees centigrade and not below 100 degrees centigrade. Too much or too low heat affects the quality and shrinking of the candles. Therefore, it must be ensured that the 120oc maximum and 100oc minimum are maintained.

Stage 3

Put wick into each candle mould.


Drain molten mixture into candle mould.

Stage 5

Allow cooling of the mixture in the mould by passing water through the surface of the mould.

Stage 6

Manually drive a piston plate into mould to bring out the end product.


The end product of the production process is packed in nylon bags according to already predetermined numbers and packaged in cartons ready for the market. Candle is a mass consumption item widely used for lighting and illumination in households, churches and other religious houses, hotels and restaurants. The demand for candles is on the increase in recent times due to incessant power outage across the country. Artistic and decorative candles also have very good market potentials.


Great profit abounds in this business as research has shown that a 200 percent return on investment is achievable in the first year of operation which guarantees short payback period.

Interested investors can contact the writer for a cost-benefit analysis of the project.

Investment Cost Estimates in Naira

  • Pre-operational expenses 50,000
  • Factory Premises 50,000
  • Machinery & Equipment 100,000
  • Working Capital 40,000
  • Contingency 10,000

Total Investment Outlay 250,000



Packaging materials

clothing-starch-productionColdwater starch can be packaged in sachet, bottles and spray cans depending on the type. Cartons are also needed for bulk packaging. Sizes of packs should depend on market demand. However, 20g, 25g, 30g, 50g sachets are in the markets 0.5 liters, 1 liter and 4 liters packs for the liquid type can be found. The aerosol type include 250mls, 450mls, 500mls etc. The packs are well labeled with the appropriate information like maker, quantity, registration etc.

Space Required

The standard requirement is a minimum of four rooms excluding a cloakroom. However, a cottage scale can start with a room or two. Bigger scale will require bigger space.


A skilled hand can produce up to 1 ton of the product per day if the system is automated. Far less will be made if the operation is manual. Except about 250kg of finished and package product for manual operation by one hand.

There are three or four stages of making cold water starch depending on where you start from some of these stages can be omitted by a small scale to save cost.

Coldwater starch powder

(a) Modification of raw starch methods

Dry method: Here the roller mills are heated to above 1000C. The raw starch mixed with ash is fed into the rollers. The starch gels as it rolls over the hot cylinders of the rollers. The gelled starch now in cakes or flakes is collected and ground in the pulverizer. Perfume and colorant may be added at this stage.

Roller formulation: 50kg batch

  • Cassava (or other) starch – 49.5kg
  • Soda ash (optional) – 0.5kg

Total – 50 kg

This mixture is rolled in the hot cylinder of the rollers

Pulverizer formulation: 50 kg batch

  • Gelled starch mixture – 50 kg
  • Colourant (optional) – 1 TSP

Total – 50kg

The mixture is grinded

The grinded starch is now packed in the required sachets and cartons for sale. This method is expensive because of the cost of the rollers.

Wet method

Here the mixture as in the roller formulation above is boiled with some water to gell. The gelled starch mixture is dried in the flash dryer then pulverized as in the pulverizer formulation above.

Boiler formulation: 70 kg batch

Cassava (or other) starch – 49.5kg

  • Soda Ash (optional) – 0.5 KG
  • Water (to form sturry) – 20 kg

Total – 70 kg

Note: while boiling, the product must be in constant mixing. The gelled starch is collected and dried in the chosen dryer. This is to remove the water used during boiling. The dried starch, now in cake form is placed in the pulverizer and ground with or without colorants and perfumes. The product is then packaged as required in the market. This is also expensive because of the dryer.

Dextrin method

This method is most suitable for micro and small-scale entrepreneurs. It eliminates the use of roller mills, flash dryers and pulverizers.

(b) Cold water starch powder: 50 kg Batch

  • Dextrin – 49.5 kg
  • Soda ash light – 0.5 kg
  • Perfume (optional) – TSP
  • Colourant (powder) – 1 tsp (optional or blue)

Total – 50 kg

Note: TSP means tablespoonful. Tsp means teaspoonful.

PROCESSING: The materials as above simply measured out and mixed manually if the batch is below 100kg or in a ribbon mixer for bigger batches. When homogeneous, it is packed as required.

(c) Cold water starch powder: 50 kg Batch

  • Dextrin or gelled starch – 20kg
  • Polyvinyl Acetate (PVA) – 10kg
  • Water – 20kg
  • Formalin – 200 g
  • Perfume (optional) – 1 TSP

Total – 50 kg Apr.


(1) Gel local cassava starch with hot water: This can be done by mixing the raw starch with an equal amount of cold (ordinary) water. The mixture is mixed with about 4 to 5 times the quantity of boiling water (1000C) and properly mixed till homogeneous.

(2) The gelled starch or dextrin is mixed with the water in the formulation above. When smooth, the other ingredients (PVA, formalin etc) are then added and mixed well for feeling into the appropriate bottles for sale.

Note: The use of cassava starch here instead of dextrin ensures very good profit without changing the desired quality.

(d) Coldwater starch Aeroslo: 50 kg Batch

  • Dextrin or gelled starch -10 kg
  • Polyvinyl Acetate – 10 kg
  • Isopropanol (IPA) – 2 kg
  • Water -28 kg
  • Formalin – 200 g

Total – 50 kg. Apr.

Note: Colourant and or perfume may be added as in other processing. Mix all other ingredients together except IPA. When homogenenous, add IPA and mix very well. Pack or fill into the aerosol cans with theaerosol filling machine. The IPA guarantees the spray ability of the product and its fast drying. For better spraying IPA can be increased if desired.


  1. The product should stiffen cotton fabric well compare with accepted brands in its market.
  2. Odour must be well controlled. Use good fragrance.
  3. Spoilage. This is especially for the liquid type. However, if the powder type is not well dried, it can also decay. Use a good preservative (formalin) to avoid bad odour in the liquid types.

Consult a good chemical consultant or a public analyst for detailed quality-control tests and analysis.


How to Make Shoe Polish: Equipment and Chemicals


  • Paraffin wax
  • Paraffin oil
  • Dye stuff (different colors)


  • Source of heat, which may be gas burner, stove, firewood or charcoal for dissolving the wax.
  • Small mixer,
  • Scale balance for weighing
  • Pot
  • Pouring utensils and
  • Cooling equipment for the wax to set.

Production Procedure

  • Put the pot on your source of heat
  • Put one lump of paraffin wax into the pot and allow to dissolve
  • Add about one litre of paraffin oil
  • Heat up until a homogenous solution is formed
  • Add one-quarter of the required dye (i.e. the type of color of polish you wish to produce)
  • Stir thoroughly until an even mixture is formed
  • Pour into your containers and allow it to cool
  • Package and store in a cool dry place for sale.

Economic Viability:

This production process could be done with a start-up capital of about twenty thousand Naira (N20, 000) as of the time of writing this. Since the shoe polish is a daily consumable, its return on investment could be 100% annually. But be reminded that, since you are starting out, you need some razor-sharp marketing skills.

Target Market:

As stated above, you need good marketing skills, which is of course one of the skills of a good entrepreneur. You may decide to hawk your product from house to house, creating awareness for it, you can go to schools, announce in your church and other churches, go to shops and supermarkets, etc. But make sure to offer your product at a lower price than what is obtainable in the market with other products. Remember there are other polish products already in the market, so the key to success is to make a good quality product and offer it at a reduced price, if not your product will remain on the shelf.


Making soy milk at home is cheaper, healthier, and easier than you think. Make a batch of this great-tasting soy milk drink.


  • 1 cup or 160 g dry organic soybeanssoya-milk-production
  • 6-8 cups of water (1.5 to 2 liters)
  • Salt, to taste
  • Sugar, to taste and optional
  • Vanilla, cinnamon, chocolate or flavoring of choice, optional

Equipment Needed:

  • Strainer or fine sieve
  • Muslin or cheesecloth
  • Large pot
  • Blender or food processor


  • Wash and sort the soybeans then *place them in a large bowl and fill them with water. Allow soaking overnight,
  • Change the water at least once and if needed add more water if beans soak it up.

*The next day beans should be doubled or more in size.

  • Check that they are soft and can easily be cut through, if not they need to soak longer.
  • Rinse thoroughly.
  • If you would like to remove the outer shells do so now otherwise skip this step.
  • Pour the soaked beans into a large bowl and cover with water.
  • Grab some beans between your palms and start rubbing them together. This will loosen the shells so continue to do so until they separate.
  • Place the beans back into the water and give a gentle stir with your hands. The shells will float to the top of the water or just above the beans,
  • Scoop them out and rinse the soybeans.
  • Place a cheese or muslin cloth over the strainer and set it on top of a large pot. *Now we blend the soybeans. I like to do so in batches.
  • Place 1 cup of the soaked soybeans in the blender then add either 2 or 3 cups of water (500 or 750 ml)
  • Cover and blend for about 3-5 minutes until the beans have completely broken down.
  • Pour liquid into the cloth-covered strainer.
  • Allow straining for a minute or two then bring all the ends of the cloth together and twist until all the liquid is squeezed out.
  • Remove the ground soybean/okara and set aside, place cloth back on the strainer.
  • Blend the next batch of soaked beans and water, strain and repeat until all of the soybeans have been processed and strained. (There are 3 batches with the amount of beans I soaked.
  • Place the pot on the stove over medium-low heat and bring to a boil, stir from time to time. Keep an eye on the soy milk because it can bubble and overflow.
  • Once the milk has boiled add the salt, flavoring and sweeteners you may want to add.
  • Turn the heat down to low and allow to cook for another 20 minutes, again keep an eye on it otherwise it will make an ugly mess on the stove.
  • Turn the heat off and allow the milk to completely cool before you use it or store it. Scoop out the “skin” or film that forms on top. Discard it or use it in cooking.

Once soy milk has come to room temperature it can be stored in the refrigerator. Make sure to remove any skin that may have formed on top. Store in the refrigerator no more than one week.


I used a total of 7 cups (1.750 liters) of water. You choose how thick you want the soy milk by either adding more or less water.


Zobo drink is a Nigerian beverage made from dried Roselle plant flowers. The drink is also known as Roselle drink and called Sorrel drink in the Caribbean.

Zobo has a sour taste so it can clash with sugars. This why I prefer to keep my Zobo drink as natural as possible hence I use only natural ingredients when preparing the drink. You may add artificial flavors and sweeteners such as Nutri-C and sugar if you wish.


The following are what I used to make 5 litres of Zobo drink. You can get more with the same quantity of ingredients depending on the concentration you want. If you will be using artificial flavours, you need to add more water.

  • 2 De Rica* cups of dry Zobo leaveszobo-drink-production
  • 1 glove of garlic
  • 1 big piece of ginger
  • 1 big very ripe pineapple
  • Enough water.

NOTE: In Nigeria, when we use up the tomato paste in the 850g tin of any brand of tomato paste, we wash the tin and use it for measuring food items and ingredients. This measuring cup is fondly called De Rica cup because it is the most popular brand of tomato paste.)

To garnish:

Feel free to add any sliced citrus fruits of your choice: orange, lemon, lime.

Before you make the Zobo drink:

  1. Wash the dry Zobo leaves repeatedly in cold water. Zobo leaves are usually very dusty so make sure you wash off all the dust. It will seem like all the flavours/colour of the zobo are being washed off but don’t worry, you will see that the dry zobo leaves still have a lot of the colour intact when you start boiling it.
  2. Wash, peel and cut the pineapple into thin slices. Some people add the peel of the pineapple when making the zobo drink but I don’t do this simple because I always think that dirt is stuck in the peels of pineapples 🙂
  3. Peel and cut the ginger and garlic into tiny places


  • Put the washed zobo leaves into a deep pot.
  • Add the pineapples and pour enough water to cover the contents of the pot and then some.
  • Start cooking at medium to high heat and let it boil for 5 minutes.
  • Add the ginger and the garlic, add more water and keep boiling for at least 30 minutes. This is the time it will take for the zobo leaves to be completely soft and the pineapples tender.
  • Turn off the heat and set it aside to cool down completely.
  • When cool, wring out the juice from the pineapples and zobo leaves, leaving only the zobo juice in the pot.
  • Pour the juice through a sieve to take out the remaining large particles then pour it through a chiffon cloth to remove the tiniest particles.
  • Add any artificial flavors of your choice at this time and stir.
  • Pour into bottles and refrigerator.

You are done


Since we have established the fact that the demand for Custard is high in Nigeria, so let now consider the requirement for setting up a small-scale Custard production business in the country.

Custard Production (Startup Requirement)

Here is the requirement for setting up a small-scale Custard production business.

custard-powder-prodctionSTARTUP CAPITAL FOR CUSTARD PRODUCTION: You can set up a small scale home base Custard production business in any part of the country with less than N150, 000 and you are sure to make above N300, 000 monthly producing a 2g Custard in a plastic bucket that sells for between N720 to N800 each in the market.

REGISTRATION REQUIREMENT FOR CUSTARD PRODUCTION: NAFDAC registration is necessary but you can go ahead to set up and start producing your Custard while processing your NAFDAC number for N30, 000 only. But is something you must put in place to prevent NAFDAC from disturbing you while your production is on, this I will discuss in another article coming soon!


The following machines and equipment are needed for the Custard production: Electric Oven, milling machine, mixing machine, weighing instruments and drying machine, Sealing machine. All these machines and equipment can be procured locally from machine and equipment fabricators in Nigeria.

NOTE: To setup a very small Custard production business you can do without some of the machines list above but when it’s time to expand your production capacity you need them.


The raw materials needed for Custard production include Edible Corn Starch, flavor, concentrated Vitamins, plastic containers for packaging.

All the above materials are available in any major market here in Nigeria.


This is nice. Try it out.

Ingredient Quantity: (

(1) Cornflour / corn, starch 100%( total mixture)

(2) Egg yellow colour /Deep red colour 0.5% – 0.7% of the total mixture.

(3) Flavour e.g. banana, milk or VANILLA etc. 0.5% – 1% of the total mixture.

(4) Preservative (Sodium Benzoate) 0.2% – 0.4% of the total mixture.

FOR 1000g of custard use this below: NO cassava starch.

(1) Cornflour / corn, starch 1000g (total mixture)

(2) Egg yellow colour /Deep red colour 5g – 7g of the total mixture.

(3) Flavour e.g. banana, milk or VANILLA etc. 5g – 10g of the total mixture.

(4) Preservative (Sodium Benzoate) 2g – 4g of the total mixture.


(1) Weigh out the quantity of corn starch and pour into a rotary mixer OR JUST STIR.

(2) After about 10 minutes of continuous mixing add the remaining materials ( i.e flavour, colourant, preservative, e.t.c) and let the mixing continue for another 20 minutes.

(3) Sieve the product and pack into containers.


Due to all these qualities and its lucrativity in the market the producers had made it 105% secretive just to avoid people knowing what it takes to make it which I believe can’t help developing a country because it has been restricted to a particular area or it is made to believe that the production is colmplicated.


Producing the asbestos is mainly through materials that are wastes around us, and for those that are not in our immediate environments we get it free anywhere because they are other companies waste.


The cost of producing a single piece of the decorative asbestos is not up to the half of its selling price. The gain on it is always 125% i.e. if you invest #1,000 you’ll get #2,250. Mind you, there is always a ready market for it and a single plane one goes for #220 while the painted ones are between #240 and #260 depending on the number of products needed.


asbestos-productionYou need not up to #2000 to start! Yes I mean it and the #2000 will fetch you your first contract ‘cos you’ll use it in producing like 20 pieces of the asbestos for people to see and once they know you are into it, the business starts.


It’s always a 60% down payment and you’ll use 40% for getting the whole product prepared so even from your first payment, you’ve gained 20%. And immediately you deliver your last product, you get your balance i.e. you’ll use the customers’ money to produce all its product without going to borrow or get a loan.

Friend, I think I’ve said little about what a decorative ceiling/asbestos is all about.

The step-by-step way of producing it without stress or confusion is now available. It’s easy to produce, not time-consuming and it’s a lifetime business you can’t afford to miss. This is different from other streams of income because it is constant as long as people continue to build houses and you’ll make your money.

It’s easy to do and you can! So start a lifetime business now and you’ll never regret doing so.

The problem a lot of homebased business owners have is that they no longer have a boss standing over them making sure they get their work done, or a tangible start and end of each workday. It’s easy to let time slip by as you head to the refrigerator, catch a few minutes of TV, or dive into a project first thing in the morning, neglecting the other tasks you need to perform to keep your business running smoothly.

If this is Helpful, Kindly drop a comment

Leave a Reply

Your email address will not be published.