Gari Processing Research Articles

Assessment of health and social implications of Gari factories for their host communities in Oyo State

This paper is a comprehensive assessment of the health and environmental impacts of gari factories on their host communities in Oyo State, Nigeria. Four health centers in the host communities of the gari factories under study were surveyed using structured questionnaires to gather data on the prevalent illnesses and perceptions of the local health personnel. The IITA Health Center serviced the IITA gari factory, Moniya served the Laniyonu gari factory, Agunrege catered to the Agunrege gari factory, and Aafin Health Center provided healthcare services to the Sakutu Sabo Oyo gari factory. The study revealed valuable insights into the demographic and socio-economic characteristics of the health personnel respondents at these health centers. Notably, these health personnel played a key role in understanding the health dynamics within their communities. The health personnel's responses highlighted the gari factories' impact on the health of their respective communities and the prevalent health issues. Malaria was common in all communities, while headaches, respiratory infections, and cough were reported in specific areas. Stagnant water and cassava peels were identified as sources of environmental concern. In addition to the health assessment, the study explored the social implications of gari processing in these communities. Residents' perceptions of the gari factories varied, with some communities appreciating their contributions to employment and environmental development while others raised concerns about environmental risks. The findings of this study indicate that Agunrege gari factory poses the highest health threats and environmental risk to its host community due to concerns related to smoke and air pollution. These insights can inform policies and interventions to mitigate the negative impact of gari processing on health and the environment in these communities.

Cassava-gari value chain participation and rural women’s wellbeing: An exploratory study

Gender disparity has a severe and long-term consequence on women especially in developing African countries such as Ghana. The socio-economic effect of gender inequality is harsher on rural women dwellers in Ghana due to lack of access to business and livelihood empowering opportunities. One way to deal with the above and improve the economic wellbeing of rural women dwellers is to create economic opportunities from which they can earn a good income. In Ghana, rural women could participate in the entire value chain of food crops such as cassava as they already participate in its cultivation (upstream activities of the supply chain). The current study adopts the approach of literature review on cassava and gari production in Ghana; and conducts interviews and observations on gari processing in Ghana to share useful lessons on how to deal with socio-economic effect of gender disparity among rural women dwellers. This study interviewed women in two gari processing enclaves in the country to provide useful insight on how women wellbeing could be enhanced. A total of 17 women entrepreneurs, 33 female workers and 7 farmers from 10 communities were interviewed and observed. Firstly, this study provides an understanding of the cassava-gari (roasted fermented cassava in a form of tiny grains) value chain, and the role rural women entrepreneurs can play to enrich their livelihood. Secondly, the study highlights the key activities of gari processing by women in rural Ghana, the challenges faced, and provides valuable conclusions on how to bridge the gender gap through women’s participation in an enhanced cassava-gari value chain. Lastly, two important issues are highlighted with respect to rural women’s participation in an enhanced gari value chain: (1) the opportunity for affordable nutrition through a common local farm produce, and (2) the economic livelihood of rural women. While rural women possess enough capacity to participate meaningfully in the value chain, there are still constraints that can be dealt with by any enterprise that seeks to venture into large-scale commercial fortified gari production. Such ventures, be it a social (businesses for social good) or commercial (profit centered businesses) enterprise, will enhance access to affordable nutrition as well as economic empowerment. Key words: Value Chain, Food-processing, Gari, Women Entrepreneurship, Wellbeing, Africa

Assessment of Post-Harvest Needs of Small and Medium Scale Gari Processors in Rivers State

Feeding over 7 million Rivers State dwellers requires a radical transformation in postharvest management of agricultural products. Garri, which is a product from cassava is one of the processed food widely consume in the state. However, primitive methods which result to a reasonable loss of the product are widely used in Rivers State. Therefore, in order to minimize or eliminate these losses within the system, the study was conducted to assess the needs of small and medium scale garri processors in Rivers State, Nigeria. Purposive and snow-ball sampling procedures were used to select 120 small and medium scale garri processors in the study area. A well-structured questionnaire was used to obtain information from the respondents and analysed using both frequencies, percentages, mean and PPMC statistical tools. The result revealed that r - distribution which represents the Pearson correlation coefficient significant level of the variables is statistically significant at 1% (0.01) between time constraint and perception of garri processors that, improved garri processing equipment is better than primitive tools with r = 0.258**most of the respondents (Above 90%) confirmed that all the listed improved garri processing and storage equipment are highly needed in the study area. The local tools used in the study area for gari processing includes knives (100%) stick presser (81.7%) and Aluminium frying pan (88.3%). All (100%) of the respondents showed favourable attitude towards the needs for improved processing equipment. The constraints to garri processors include lack of fund, health challenges, and lack of improved garri processing equipment, time consumption, small processing capacity and spoilage of cassava with each mean above grand mean (2.6). Therefore, improved post-harvest equipment are highly needed for processing garri in the study area to improve production efficiency and high-income generation for the processors. Government intervention is needed to erect mini garri processing centre in each community.

Availability of assets and livelihood strategies of school dropout teenage mothers in Adaklu District, Ghana

The consequences associated with being a teenage mother can be overwhelming, especially when dreams of completing school and getting a lucrative job are shattered. Nevertheless, teenage mothers who are school dropouts gather resources available that aid them in securing livelihood activities for themselves. The aim of this research is to identify assets available to school dropout teenage mothers and how they are using these assets to secure some form of livelihood activities that help lessen the vulnerabilities associated with being a teenage mother. Data was collected from 45 teenage mothers and 17 opinion leaders in the Adaklu District of Ghana using in-depth interviews and focus group discussions. The findings revealed that although teenage mothers depend on various assets, natural assets (land) were the most asset for teenage mothers since most of them were into farming activities. Some of the teenage mothers indulged in off-farm activities like selling charcoal, gari processing, and deshelling of groundnuts to avoid falling deeper into livelihood insecurities. It was recommended that the district assembly should collaborate with NGOs and other institutions to train targeted teenage mothers in self-employable skills like soap making, bead making, and catering services to ease their financial stress. These measures might possibly pave the way for them to re-enter the schooling system.

The need for adoption of improved technologies to address challenges in small-scale cassava processing in Ghana

The cassava processing industry in Ghana is dominated by small-scale processors who contribute valuably in terms of processed products such as gari, cassava flour, and cassava dough, among others, and as a result play a major role in the postharvest food system of the country. Their activities depend mostly on traditional methods of processing which have limitations in relation to the quality and quantity of the processed cassava products. They also rely mostly on manual labour which can be slow, costly or unavailable. Mechanisation of key operations in cassava processing activities has been identified as a means of increasing production, reducing postharvest losses as well as saving time. This study sought to assess the need for adoption of interventions to address challenges encountered during processing of cassava into a local staple known as gari (roasted fermented cassava grits). Cassava processors in selected parts of Ashanti and Bono East regions of Ghana were involved in the study. Focus group discussions and semi-structured questionnaires were employed for data collection. Results show that the main technological interventions used by small-scale processors in gari production are the grating machine and screw press. It was, however, noted that other key areas that require interventions are peeling and roasting. All the processors interviewed use manual means for cassava peeling and it was identified as the operation that requires the highest number of persons (15-18 people), to peel about 5-6 tonnes of cassava using about 6-9 hours. The process of manual peeling was identified as the main source of postharvest loss during small-scale processing of gari, resulting in about 13.90 (±1.26) % loss of fresh cassava which can produce about 178 kg of gari (from 5-6 tonnes of cassava). An effective mechanical peeler is therefore identified as key to facilitate gari processing in terms of operation speed and eliminating the over-dependence on manual labour. Other important developed interventions like mechanical roasters and improved stoves are also recommended to enhance gari processing. Outcome from this study is useful to researchers, investors, processors, policy makers and other stakeholders on the specific aspects of the gari processing to focus on in terms of research and investment. Key words: Cassava processing, gari, peeling, drudgery, postharvest losses, mechanisation, manual labour

Exploring the Problems the Gari Processing Industry Encounter in the West Gonja Municipality, Ghana

The gari enterprise is a catalyst for economic progress and a route out of poverty as it is a major staple food for many Ghanaians. Despite the problems confronting gari enterprises, it has attracted less attention. As such, this study aims to explore the problems facing gari enterprises in the West Gonja Municipality of Ghana. The case study design was adopted for the study. The sample size comprised 30 participants who were engaged in gari enterprises. Interview and observation guides were used to collect data, whereas thematic analysis and pairwise ranking were used to analyse the data. The results showed that gari enterprises faced internal problems covering, technology adoption, and marketing problems, while external problems encountered included funding and poor infrastructure. However, production problems emerged as the most predominant. In general, both internal and external problems undoubtedly influenced the operation of the gari enterprise. To overcome these problems, gari enterprises should acquire and use modern equipment for production, develop their human capital, and secure affordable loans.

Evaluation of contributions of technology changes to commercialization among small holder crop Farmers in South East Nigeria.

The study evaluated the contributions of technology changes to commercialization among small holder crop farmers in South East Nigeria. This was carried out using 408 registered farmers. Multistage, purposive, proportionate and random sampling method were used in the selection of Agricultural zones, Local Government Areas and communities for the study. Data were collected on technologies available and products generated. The data were analyzed using descriptive statistics such as frequencies and percentages and net return analysis. The results indicate that the major technologies are improved variety (88%), inorganic fertilizer(65%), rice mill(59%) and gari processing machines (81%).The major products are milled rice, gari and shelled maize. The crops subjected to value addition by processing gave more revenue to the farmer, hence 53% of cassava processed gave additional revenue of ₦138,168.62 to the farmer. There is need to ensure optimum utilization of agricultural produce through effective downstream sector so as to address local and international demand.

Effects of Enterprise Skills Training for Women Processing Cassava (Gari) in Asa Local Government Area of Kwara State

This study was designed to estimate the effect of training among the rural women processing Gari in Asa Local Government Area of Kwara state, Nigeria. Primary data was used and purposive sampling procedure was adopted for the population of women involved at any stage of Gari processing activities. A total of 232 respondents were interviewed the data collected were analyzed using both descriptive and inferential analytical techniques. Findings revealed that these women specialized in various activities of Gari making process that is about 49.1% specialized in frying while 10.8% were engaged in peeling grinding and Jacking of peeled cassava and about 22.8% of them were involved in marketing of the finished products. It was also discovered that statistical significance difference exist between those women who had opportunity to be trained compare with those that has not been exposed to any form of training, in terms of increased income generation and employment creation. In conclusion, We recommend that policy Makers need to ensure that agriculture and Enterprise Training be made prominent in Government interventions. Keywords: Enterprise Training, Gari, Cassava DOI: 10.7176/EJBM/13-14-04 Publication date: July 31 st 2021

Quality evaluation of gari produced from provitamin A cassava (Manihot esculenta) enriched with African yam bean (Sphenostylis stenocarpa)

Provitamin A cassava (PVAC), a biofortified yellow cassava, has great potential to alleviate vitamin A deficiency in sub-Saharan Africa. Blending PVAC with an underutilized legume, African Yam Bean (AYB), in gari production will go a long way in reducing protein and vitamin A malnutrition problems in sub-Saharan Africa where gari is a staple food. Gariwas produced from PVAC mash substituted with varying proportions (0, 7.5, 15, 23 and 30%) of AYB using simplex lattice design expert (version 16.0). The gari samples were evaluated for their nutritional composition, physicochemical properties and anti-nutritional factors. Sensory attributes of the products were evaluated using a 7-point hedonic scale. Moisture contents of all the gari samples were below 5% indicating safe level for prolonged storage. Substituting PVAC with AYB at varying proportions resulted in 14.4-23.7%, 16.3-23.5%, 19.8-20.3% and 15.5-20.3% for ash, protein, calorific and beta-carotene contents, respectively, and 18.3–21.8% reduction in fiber content. Production of gari from blends of PVAC and AYB significantly (p<0.05) increased pH level and reduced total titratable acidity of the gari samples. Gariproduced from 92.5% PVAC and 7.5% AYB mash had the least value of 1.20 mg/kg HCN, and 100 % cassava gari had the highest value (5.0 mg/kg) of HCN. The swelling capacity decreased with increase in the substitution level of AYB in the mixture. The results of syneresis of the samples followed a similar trend with that of swelling capacity. Water absorption capacity and reconstitution index showed increase with increase in the level of AYB inclusion. The anti-nutritional factor of the gari sample ranged from 1.95 to 5.65% for trypsin inhibitor, 4.53-31.02 mg/100g for total phenols, and 2.56-5.33 mg/100g for alkaloids. Gariproduced from 100% PVAC was the most preferred in terms of colour, texture, aroma and appearance while gari substituted with 7.5% AYB was best preferred in terms of taste. Significant difference (p<0.05) was recorded for the overall acceptability attribute of 100% PVAC gari(control sample) which was best rated by the panelists. It was concluded that a substitution of 7.5% AYBintoPVAC mash gave the gari with the best overall quality acceptability. These findings indicated the potential of AYB in gari processing to curb vitamin A deficiency among the vulnerable group.

Occupational and environmental health hazards associated with food processing and the use of personal protective equipment: A case study of Gari processing in southern Ghana

The processing of cassava into different staple foods, including gari, comes with occupational and environmental hazards. This research aimed at assessing the awareness of occupational health hazards associated with the processing of cassava (Manihot esculenta) into Gari, environmental impact and factors that influence the wearing of personal protective equipment. Ninety (90) Gari producers were randomly selected from Awutu Senya, Central Tongu and Ayensuano Districts of Ghana and interviewed using structured and semi-structured questionnaire. Results revealed that Gari producing industry was dominated by women (78.9%). The majority of cassava processors in the study area were aware of health hazards associated with the production of gari. However, most did not take measures to reduce or mitigate exposure to health risk. The Gari industry was less attractive to people above 60 years (8.9%). Training on occupational safety and health risk was low among processors. The usage of personal protective equipment (PPE) by processors was low. Only 3.3%, 16 and 17.8% used footwear, working gear and coat, respectively, during processing. Factors that influenced processors' decision to use PPE included years of experience in processing, knowledge of health risk associated with the processing of cassava into Gari, awareness of protective equipment and a visit to health facility relating to condition sustained at work. Producers were aware of the environmental effects of Cassava-mill effluent but did not treat effluents before discharge into the environment. Some environmental effects of mill cassava effluent identified by the gari producers were; reduction in soil productivity, destruction of vegetation cover, the killing of trees and bad odour. The low level of education and training accounted for the low usage of PPEs.

Promoting Rural Development through Development of Alternative Technology for High Quality Cassava Flour Production

An alternative technology for timely drying of cassava mash for the production of High-Quality Cassava Flour (HQCF) was examined in this study. A motorized gari fryer primarily developed for gari production was improvised for drying the mash. The effect of different temperature levels of the machine (viz: 45, 50, 55, 60, and 65°C) below the gelatinization temperature on some of the physicochemical properties of the product were examined. The machine temperature level above 60 °C affect the quality of the cassava mash due to gelatinization of some of the flour particle and slight change in colour of the flour produced. Temperatures below this optimum level prolong the drying rate of the mash and also affect the overall production target. This drying method significantly reduces the moisture content to a standard level within 30 minutes of drying which consequently promotes the pH value and colour of the flour produced. The study concludes that timely drying of cassava flour to achieve high standard quality flour is achievable at local level of production. The existing gari processing center within the study area can be utilized for this production of HQCF provided the fryer is adjusted to optimum temperature and the procedure recommended in this study is strictly followed. The effect of the drying methods considered on the physicochemical properties of the flour was determined at p<0.05 significance level.

Determination of Glucose Concentration by Fermentation Process of Cassava Peels Via Sonication

The large volume of cassava peels derived from gari processing activities are usually discarded as waste and allowed to decay in the open causing damage to the environment, thus resulting in several health related issues. In this study, glucose concentrations were determined from the fermentation of cassava waste peels using an ultrasound machine. Glucose concentration rates were estimated at 0.75 M, 1.00 M, and 1.25 M of acid hydrolysis. Moisture, protein, ash, fiber, lipid, and carbohydrates compositions were determined using proximate analysis. The results obtained showed that glucose concentration at 0.75 M increased with increase in time indicating a second order polynomial. The R-squared value calculated from the slope of the plot was 0.909. Glucose concentration at 1.00 M also increased with increase in time. However, as the time becomes large, glucose concentration at 1.25 M decreased progressively with time, and eventually leveled off to a constant value. The kinetic mechanism showed that the process followed pseudo-second order model equation with R-squared values of 0.996, 0.998, and 0.960 for 0.75 M, 1.00 M and 1.25 M, respectively. The cassava waste peels examined have appreciable levels of nutrients and can make useful contributions in animal nutrition and bio-ethanol production. It is evident that fermentation of cassava waste peels using ultrasound improved fermentation process and glucose concentration rates. Thus, the biotechnological approach is a veritable tool for economic utilization of agro-waste residues such as cassava peels waste.

From cassava to gari: mapping of quality characteristics and end-user preferences in Cameroon and Nigeria.

User's preferences of cassava and cassava products along the value chain are supported by specific root quality characteristics that can be linked to root traits. Therefore, providing an evidence base of user preferred characteristics along the value chain can help in the functional choice of cassava varieties. In this respect, the present paper presents the results from focus group discussions and individual interviews on user preferred quality characteristics of raw cassava roots and the derived product, gari, - one of the major cassava products in Sub-Saharan Africa - in major production and consumption areas of Cameroon and Nigeria. Choice of cassava varieties for farming is mainly determined by the multiple end uses of the roots, their agricultural yield and the processing determinants of roots that support their major high-quality characteristics: size, density, low water content, maturity, colour and safety. Processing of cassava roots into gari goes through different technological variants leading to a gari whose high-quality characteristics are dryness, colour, shiny/attractive appearance, uniform granules and taste. Eba, the major consumption form of gari in Cameroon and Nigeria, is mainly characterised by its textural properties: smoothness, firmness, stickiness, elasticity and mouldability. Recommendations are made, suggesting that breeding will have to start evaluating cassava clones for brightness/shininess, as well as textural properties such as mouldability and elasticity of cassava food products, for the purpose of supporting decision-making by breeders and the development of high-throughput selection methods of cassava varieties. Women are identified as important beneficiaries of such initiatives giving their disadvantaged position and their prominent role in cassava processing and marketing of gari.

Performance Evaluation of A Developed Dewatered Cassava Mash Sifter

A cassava pulp sifter for grated and dewatered cassava was developed and evaluated. The machine was evaluated at three operating speeds of 260rpm, 350rpm and 530rpm and masses of 1kg, 2kg and 3kg. It was observed that increase in the speed of operation increased both sieving capacity and sieving efficiency of the machine. Increase in mass, increased sieving capacity and decreased sieving efficiency. The average maximum sifting efficiency and capacity were 95.32% and 613.16kg/hr respectively. All the materials used for the fabrication were obtained locally and the machine has low labour requirements which can be adopted in gari processing industries. Keywords: Cassava, Dewatered, Mash, Performance Evaluation, Shifter DOI: 10.7176/FSQM/99-04 Publication date: July 31 st 2020

Exposure to carbon monoxide and particulate matter among cassava grits processors in the middle belt of Ghana: a cross-sectional study.

Introductionexposure to smoke from biomass combustion during economic activities is a major health risk. One of such commercial activities that use biomass fuel is gari (cassava grits) processing. Cassava grits is a staple food produced from grated and fermented cassava. Several studies have depicted exposure to carbon monoxide (CO) and particulate matter (PM2.5) at the household level and fewer studies on small-scale industries such as the aforementioned one.Methodsa cross-sectional study was conducted among 17 cassava grits processors (CGPs) using Lascar CO monitors for 24 hours and micro personal exposure monitoring devices for 72 hours, in the Kintampo South District of Ghana. CGPs were monitored during working hours and off-working hours. Two focus groups were conducted among CGPs and five in-depth interviews among community gatekeepers.ResultsCGPs were exposed to high CO and PM2.5 levels during working hours from 6:00 AM - 5:00 PM and off-working hours from 5:00 PM - 5:59 AM. CGPs, community gatekeepers shared different opinions on health effects of biomass fuel use.Conclusiontraditional cookstoves are used due to the liquefied petroleum gas (LPG) cost, the quantity and the quality of cassava grits from biomass fuel. This activity exposes CGPs to CO and PM2.5 concentrations above the 14 ppm safe levels recommended by the World Health Organisation.

Evaluation of the chemical composition and functional properties of gari from Liberia

The regular use of local cassava varieties and the exclusion of the fermentation step in the processing of gari in Liberia may affect the composition and properties of gari, hence the need to evaluate its chemical composition and functional properties. Gari samples were randomly collected from markets (35) and processing centers (24) in Rivercess, Grand Bassa, Bomi, Margibi, Sinoe, Gbarpolu, Montserrado, and Grand Capemount Counties, and packaged in airtight polythene bags prior to laboratory analyses using standard methods, and the data generated analysed using Statistical Package for Social Scientist (SPSS Version 21). The results showed that the chemical composition of the gari samples is moisture content 6.40%; cyanogenic potential 20.70 mg HC/kg; pH 5.38; starch content 62.05%; fat content 2.77%; ash content 1.20%; total titratable acidity (TTA) 0.01 g/100 mL; and protein content 1.05%. The functional properties of the gari samples is water absorption capacity 525.13%; oil absorption capacity 175.59%; least gelation concentration 6.13%; dispersibility 39.48%; bulk density 65%; swelling power (SWP) 8.04%; and solubility index 14.96%. Peak viscosity is 165.60 RVU; trough viscosity 149.10 RVU; breakdown viscosity 16.50 RVU; final viscosity 251.02 RVU; setback viscosity 101.92 RVU; peak time 6.48 min; and pasting temperature 50.82 °C. All the chemical composition and functional properties were significantly (p < 0.05) affected by the products except for ash, TTA, and protein contents as well as the SWP (p > 0.05). The addition of moringa leaf powder, groundnut paste, roasted coconut chips, and milk powder increased the fat and protein contents of the gari compared to the non-enriched products. Gari of improved quality can be produced in Liberia if the available local cassava varieties with high cyanide content are fermented before roasting or the newly introduced low cyanide varieties are used for gari production with the stipulated standard operating procedures

Socio-economic Factors Influencing Utilization of Manual Screw Press for Gari Production in Kwara State, Nigeria

This study investigated socio-economic determinants of utilization of manual screw press for cassava mash dehydration for gari production in four local government areas across the ADP zones in Kwara state, Nigeria. Using multistage sampling technique and a semi-structured questionnaire as instrument, data for the study were collected from a sample of three hundred and eighty four (384) gari processors who use the screw press in the state. Multiple regression analysis shows that a correlation (R=0.678) exists between utilization of the screw press and the independent variables which include age, household size, level of education, years of processing experience, extension visits, and income from gari processing. R2 value of 0.460 indicates that about 46% of the variation in utilization was explained by socio-economic variables included in the regression model. Three variables significantly influenced the decision of the respondents to utilize the manual screw press: age, level of experience, and income; the most important predicator being income with a Beta value of 0.699. Conclusively, it was recommended among others that research, extension, and policy makers consider the significant determinants identified in the study seriously if increased utilization is to be achieved by gari processors and others similar to them in the study area and the region.

Marketing Analysis of Garri Products in Ankpa Local Government Area of Kogi State

In Nigeria, the marketing of agricultural produce is far from being efficient. Unpredictable fluctuation in the prices of various foodstuffs like Gari has become a common feature of the nation’s economy. The situation is such that the consumers of agricultural foodstuff pay exorbitant prices while the producers receive relatively low prices. This research focused on the economics of Gari Marketing Enterprise in Ankpa Local Government Area of Kogi State, Nigeria. Ankpa Local Government Area consists of 5 districts out of which 3 were sampled and used for the study. 6 wholesalers and 6 retailers were sampled from each village making a total of 120 respondents. Responses from 100 respondents made up of 40 wholesalers and 60 retailers. Profitability analysis model was used in data analysis. Finding shows that Marketing of Gari was found to be profitable at the whole sale. This study recommend that marketers should form cooperative societies to enable them handle some of the marketing activities as well as establish Gari processing mills silos to reduce costs.

Assessment of socio-economic factors affecting the utilization of manual screw press for gari production in Kwara state, Nigeria

This study investigated socio-economic determinants of utilization of manual screw press for cassava mash dehydration for gari production in four local government areas across the ADP zones in Kwara state, Nigeria. Using random sampling technique and a semi-structured questionnaire as a research instrument, data for the study were collected from a sample of three hundred and eighty-four (384) gari processors who use the screw press in the state. Multiple regression analysis shows that a correlation (R=0.678) exist between utilization of the screw press and the independent variables which include age, household size, level of education, years of processing experience, extension visits, and income from gari processing. R2 value of 0.460 indicates that about 46% of the variation in utilization was explained by socio-economic variables included in the regression model. Three variables significantly influenced the decision of the respondents to utilize the manual screw press: age, level of experience, and income; the most important predicator being income with a Beta value of 0.699. Conclusively, it was recommended among others that research, extension, and policy makers consider the significant determinants identified in the study seriously if increased utilization is to be achieved by gari processors and others similar to them in the study area and the region.

Assessment of socio-economic factors affecting the utilization of manual screw press for gari production in Kwara state, Nigeria

This study investigated socio-economic determinants of utilization of manual screw press for cassava mash dehydration for gari production in four local government areas across the ADP zones in Kwara state, Nigeria. Using random sampling technique and a semi-structured questionnaire as research instrument, data for the study were collected from a sample of three hundred and eighty four (384) gari processors who use the screw press in the state. Multiple regression analysis show that a correlation (R=0.678) exist between utilization of the screw press and the independent variables which include age, household size, level of education, years of processing experience, extension visits, and income from gari processing. R2 value of 0.460 indicates that about 46% of the variation in utilization was explained by socio-economic variables included in the regression model. Three variables significantly influenced the decision of the respondents to utilize the manual screw press: age, level of experience, and income; the most important predicator being income with a Beta value of 0.699. Conclusively, it was recommended among others that research, extension, and policy makers consider the significant determinants identified in the study seriously if increased utilization is to be achieved by gari processors and others similar to them in the study area and the region.