date Received:     date Accepted:     date Published:


 Abstract

International Journal of Agricultural Policy and Research
Vol.2 (4), pp. 113-124, April  2014
ISSN 2350-1561
Article ID JPR017/14/12 pages
Copyright © 2014 Author(s) retain the copyright of this article. Author(s) agree that this article remain permanently open access under the terms of the Creative Commons Attribution License 3.0 International License

Original Research Paper

Cassava processing among small-holder farmers in Cameroon: Opportunities and challenges

Accepted 3 March, 2014

Emmanuel Njukwe1, O. Onadipe3, D. Amadou Thierno3, R. Hanna2, H. Kirscht2, B. Maziya-Dixon3, S.  Araki4, A. Mbairanodji5 and T. Ngue-Bissa5

1International Institute of Tropical Agriculture (IITA) Uganda office, BP 7878 Kampala, Uganda.
2International Institute of Tropical Agriculture (IITA), Humid Forest Ecoregional Center, BP 2008 Messa, Yaoundé, Cameroon.
3International Institute of Tropical Agriculture (IITA) Ibadan, BP 5320 Oyo Road, Ibadan, Nigeria.
4Graduate School of Asian and African Area Studies, Kyoto University, Japan.
5Programme National de Développement des Racines et Tubercules (PNDRT) Cameroon.

Corresponding Author’s Email:e.njukwe@cgiar.org
Tel.: +25779331024

 Abstract

The study was conducted in three regions (Southwest and Littoral, South and Centre, West and Northwest) of Cameroon to document cassava processed products and to assess processing constraints among small-holder farmers. A total of twelve small-scale processing units and five marketer groups with six fabricators were contacted and interviewed. In addition, two operational and two non-operational medium-scale processing factories was visited. Key informant interviews and focused group discussions was conducted to collect information on their activities. Results indicate that 68.75% of women and 31.25% of men are involved in cassava processing and marketing activities with Bamenda recording (100%) in gari processing and Ebolowa (100%) in baton processing. The percentage score for all products is in the order; fufu (95.00%), chips (86.25%), gari (72.50%), baton (62.50%) and flour (18.75%) with cassava flour having the least score in the entire antenna; Ebolowa (10.71%), Douala (20:00%) and Bamenda (25.93%). Apart from baton (steamed fermented cassava paste wrapped and tied in leaves) that was reported processed among groups, other products were processed at individual and household levels. The profit margins of these processed products are small due to poor quality products, although labour investments are high compared with those of medium and large-scale processing factories. Market linkage needs strengthening among the stakeholders and national sensitization on cassava processing could help create awareness and get the attention of the government for policy drive.

Key words: Cameroon, cassava, indigenous foods, processing, smallholder farmers


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