Processors’ perceptions of various cassava processing technologies: A case study of selected districts in Ghana
AbstractA purposive sample of 100 cassava processors were interviewed in the Suhum-KraboaCoaltar, Awutu-Efutu Senya, Ho, and Ga districts of Eastern, Central, Volta, and Greater Accra regions of Ghana, respectively, to assess their perceptions of various cassava processing technologies transferred under the Root and Tuber Improvement Programme. These technologies included production of high quality cassava flour (HQCF) and the use of improved stoves, graters, and presses for the production of "gari". To over 70 per cent of the respondents, the improved processing technologies were suitable to the village/community-based setting. However, the use of screw press was assessed to be labour-intensive, and lack of maintenance culture limited the efficiency of graters. Unearthing the opportunities in the cassava processing industry, small and large-scale linkages, and the use of intermediate processing options were thought necessary to meet local and export market demand.
Copyright for articles published in this journal is retained by the journal.
This journal content is licensed under a Creative Commons Attribution 4.0 International license.