FACTORS INFLUENCING THE SELECTION OF CASSAVA PRODUCTS PROCESSED AMONG VALUE CHAIN ACTORS IN OGUN STATE, NIGERIA

Author(s): Ali Olusola J. and Odusina Olaniyi A.
Volume/Issue: Volume 3 , Issue 2 (2023)

ABSTRACT:

This study was carried out in Ogun State to examine the factors influencing the selection of cassava products processed among value chain actors. Data collected from 160 respondents using the snowballing technique was analysed using frequencies, percentages and multinomial logistic regression analysis. The result of the study showed that the majority of the respondents processed into garri in the study area. The result further indicated that an increase in both the cost of cassava roots purchased, as well as the age of the processors increased the odds in favour of the selection of cassava flour and fufu compared to garri. The marginal effects of the processing technique used showed that using modern processing techniques resulted in 18% and 30.2% increases in the choice of cassava flour and fufu respectively, among the processors. The study concluded that there is cassava production inefficiency leading to the high cost of cassava tubers. It is also noted that the lack of modern equipment limited the participation and activities of some of the processors in the cause of processing into the selected products. The study recommended the need for interventions that will increase cassava production efficiency, thus, reducing both production costs and the price of cassava tubers at the farm gates and retail markets; it also suggested the production of affordable technologies which will be easily adopted by processors to encourage diversified engagements in the cassava value chain.

KEYWORDS:

Processing techniques, Cassava products, Selection, Ogun State.