Characteristics of various cassava processing methods and the adoption requirements in Ghana

Abstract

A survey was conducted in some selected cassava growing districts in Ghana to identify, characterize and describe the various cassava processing methods. The survey also sought to determine the adoption requirements for various improved processing approaches. These improved processing approaches included the use of improved graters and pressers for the production of gari (a roasted fermented cassava meal) and agbelima (fermented cassava mash), the use of improved stoves for gari production as well as high quality cassava flour (HQCF) production. Using free listing technique, respondents expressed what they perceived as adoption requirements for each improved technology. With the exception of the improved stoves, adoption requirements for cassava processing technologies at the small scale level were similar in all the surveyed districts. Affordability, efficiency of equipment, labour use and local capacity for repairs and maintenance were some of the considerations made for adopting an improved cassava processing technology