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9 osunbade identification of end users preferences of a cassava product

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9 osunbade identification of end users preferences of a cassava product

  1. 1. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org IDENTIFICATION OF END USERS PREFERENCES OF A CASSAVA PRODUCT (“GARI”) IN BENUE STATE, NIGERIA by *Osunbade, O.A., 1Adejuyitan, J.A., 1Akinwande, B.A., and 2Maziya-Dixon, B
  2. 2. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org INTRODUCTION •Background to the study ● Global Production of Cassava ● “Gari” Production in Nigeria ● Cassava End Users 2
  3. 3. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Figure 1:Leading World Producer of Cassava. (Source: FAO 2016) 3
  4. 4. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Figure 2:The major cassava producing state in Nigeria (Source: FAO 2004) 4
  5. 5. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Who are the End-Users of cassava? Farmers Processors Marketers Consumers FIG 3: END-USERS CYCLE Forsythe et al, 2018. 5
  6. 6. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org End-users of a cassava product (gari) 6
  7. 7. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Problem Statement • In the past years, breeding of an improved cassava varieties focused on the preferred traits by farmers in Nigeria. • And Other end users were given less attention and not considered by the breeders during breeding of improved cassava varieties. • However, there is a problem of acceptability of improved varieties by other end users 7
  8. 8. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Aim and Objectives Aim: ● The aim of the project is to identify the preferred traits of “gari” by end users for the purpose of improved breeding program. 8
  9. 9. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Objectives The objectives of the study are to: ● determine end user’s preference characteristics of “gari” through survey. ● establish descriptors for sensory characteristics of “gari”, and 9
  10. 10. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Justifications ● Previous studies have shown that breeding of improved cassava varieties focused on preferred traits by the farmers at the expense of traits preferences of other end users (Abass et al, 2014). ● However, there is a gap of knowledge of trait preferences among different user groups, particularly food processors, retailers and consumers. ● This, therefore, necessitate breeding of new improved varieties that has to meet end users preferred characteristics. 10
  11. 11. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Materials and Methods Materials: • A well structured questionnaire • Key informant (KI)- (2KI) •Focused Group (FGD)-8 male and 8 female group. • Individual Respondent (10 IDI). • Market interview (MI)- 1 Marketer in each of the four (4) selected communities. Methods The following activities were carried out according to Forsythe et al, 2018. •2KI interviews •8 male and 8 female group interviews • (10 IDI) • 1 MI
  12. 12. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org METHODOLOGY (cont’d) SURVEY IN 4 COMMUNITIES GROWN AND CONSUMED THE CROP KEY INFORMANT INTERVIEW KII FOCUSED GROUP INTERVIEW FGD IDIVIDUAL INTERVIEW IDI MARKET INTERVIEW MI Forsythe et al, 2018 12FIG 4: KEY INFORMANTS INTERVIEWS
  13. 13. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Figure 5: Benue State Senatorial Districts 13
  14. 14. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Methods (con’td) • Criteria for selection of survey site. Four (4) community that are major producers and consumers of gari in Benue State, Nigeria (Tyo-mu, Shangevya, NyamII, and Al’Okete). • Data collection procedure: well structured questionnaires were used for data collection from the respondents. 14
  15. 15. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Data Analysis Socio-economic and demographic analysis Qualitative analysis on IDI data Qualitative analysis on FGD data Qualitative analysis on MI data 15 Forsythe et al, 2012
  16. 16. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org RESULTS Table 1: Quality characteristics of gari identified by the respondents 16 Activity Location 1 (Tyo-mu) Location 2 (Shangevya-Koti) Location 3 (NyamII) Location 4 (Al’Okete) FGD White, Lumps, woody , Sandy, Clean, Tasteless Good aroma, Sweet Good taste, Dry, No woody White, Dryness, Cooked smell, Smooth Shining, Yellow Sourness, Sweet Dark, Woody Smoothness, Dryness, Shining, Dark Yellow, White Sourness, Sweet Not sweet, No woody Weight, Neat, Good aroma, Dusty, Fine Not dusty, Sour Smooth, White,Yellow No woody. IDI Sweet, woody, Dry Good appearance, Less- lump, Shining, No- woody, Dark, Not dry Lumps, No taste, Good taste, Smooth, Cooked aroma, No woody. No woody, Shining Weight in hand, Smooth Sweet, Good smell, Cooked aroma, Dark Swelling, Sand, No taste good taste, Sour. No woody, Shining Bright, Smooth Sour, Dry, Good aroma No lumps, Dark, Big, lumps, Not dry, No taste Odour, Good taste, No woody. Dry, Smooth, White Sweet, Sour, Yellow Dark, Chaff , Not dry, Dusty, Weight, Bland, Dull, Lighter, No woody. MI White/ yellow Colour, heavy, sweetness,, Dryness White/ yellow Colour, Sweetness, Dryness Heavy, white colour Dryness , sweetness White/ yellow colour, heavy, no lumps sweetness , weightiness.
  17. 17. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Table 2: The most preferred traits by cassava end-users in Benue State Stake holders Preferred traits Farmers 1. heavy root 4. no woody root 2.big & long root 5. not rotten 3.strong Processors 1. white root after peeling 2. dry cake 3. less water in the mash Marketers 1. sweet taste 4. heavy gari 2. Smoothness 5. shinning gari 3. good aroma Consumers 1. shinning gari 4. no lumps 2. dry gari 5. white colour 3. Sweet gari 17
  18. 18. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Table 3: Relationship between raw material characteristics and final product quality characteristics Final product Quality characteristics Characteristics of Raw Material for a good final products Color Dry matter content Taste Starch granule, Particle size Shape and size Mouldability Water absorption Stickness Amylose and Amylopectin ratio, Swelling power/ capacity 18
  19. 19. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org CONCLUSION • Findings from this study showed that farmers preferred heavy, big and long, no woody and not rotten root, while processors preferred white root, cassava mash with high dry matter, dry cake, and marketers and consumers preferred shinny, dry, heavy, sweet, no lumps/ smooth, and white gari. • These information will help breeders to develop improved cassava varieties that will be acceptable by all the end users. 19
  20. 20. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org REFERENCES • Abass A., Dziedzoave, N.T., Alenkhe, B.E., and James B.D (2012). Quality management manual for the production of “gari”. IITA, Ibadan, Nigeria. ISBN 000-000-00000-0-0. Pg 11-12. • FAO, (2016). Food Outlook. Biannual report on global food markets ISBN 978-92- 5-130012-1 • Forsythe, L., Fliedel G., Tufan, H., Kleih, Bechoff, A., Tomlins, K (2018). RTBfoods Methodological Guidelines for Multiple-user Preferences and Product Profiling in RTB Value Chains. CIRAD, UMR Qualisud, Montpellier (France). RTBfoods Methodology Project Report, 30p. 20
  21. 21. IITA is a member of the CGIAR System Organization. www.iita.org | www.cgiar.org Thanks for Listening 21

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