Abstract
Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semistructured questionnaires to 395 randomly selected and willing respondents in the Accra Metropolis. Information was obtained on the socioeconomic profile, consumption pattern, knowledge, and acceptance of tomato processing technologies and assessment of quality attributes important to consumers. Most consumers (74%) preferred tomato powder that is conveniently packaged to retain the characteristic intense taste and the flavor using Friedman's rank mean procedure. The study indicated that consumers were more concerned about good manufacturing practices during the production of solar‐dried tomato (48.8%) rather than the quality attributes (8.6%). These findings indicate the need for safe solar drying procedures in order to increase consumer acceptability of solar‐dried tomato products in Ghana.
Highlights
Tomatoes are widely cultivated in Ghana and much of it is used locally as vegetable
The survey gathered vital information from consumers which are critical for developing solar-d ried tomato products in Ghana
A majority of respondents did not know about the production and availability or the sale of dried tomato products in the market, but are mostly aware of the high postharvest losses (PHL) incurred in the tomato value chain and its effect on the fluctuation in prices of tomato
Summary
Tomatoes are widely cultivated in Ghana and much of it is used locally as vegetable. It is mostly consumed in its fresh and canned states (tomato paste). Tomato is used as an ingredient in the preparation of a variety of Ghanaian staples. The high moisture content of tomatoes (above 95%) and its soft outer covering predisposes it to microbial spoilage and short shelf life, leading to high annual postharvest losses (PHL) (20–50%) of the crop (Kader, 1992). Alternative processing methods, such as drying of fresh, ripe tomato into dried tomato products, need to be explored to extend the shelf life as well as add value to the crop
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
