Validation of improved technology for processing cassava kokonte with Okper Cassava Producers and Processors Association

Abstract

Kokonte is a dry flour from partially fermented cassava chips, is a popular product made usually made from unsold cassava roots by artisanal farmers and traders for sale at the primary and secondary markets in Ghana. Given the high perishability of cassava, which requires that it is processed within the same day of harvesting, the contribution of kokonte production to reducing post-harvest losses as well as the livelihoods of households of cassava farmers and traders is therefore immense. Additionally, kokonte is accepted as the cheapest form of calories to dietary requirements, poverty alleviation and improvement to their general well-being. The traditional kokonte is however often of low quality and sometimes perceived as unsafe because of the methods used for its production. The main quality defects are the unattractive pale black colour of the reconstituted flour as well as the presence of the aflatoxin in the flour. These defects come about because of the size of the chips, resulting in poor drying and the uncontrolled fermentation. These quality defects have not limited the commercial potential of the flour in urban. These quality defects stem from lack of or a number improper process controls used by the artisanal kokonte producer. An improved technology for producing kokonte was developed under the CSIR-Food Research Institute/European Union Cassava Small & Medium-Scale Enterprises Project (FRIIEU Cassava SME's Project (CSIR-FRIIEU Cassava SMEs Project) which developed best practices for making kokonte. The main highlights of the best practices developed for the production of kokonte at the artisanal level were proper sorting of cassava roots for processing, chipping the cassava into small sizes with a maximum thickness of about 7 mm and drying of the chipped cassava on raised platforms with black polythene cover to accelerate the drying process as well as for covering in the evening and when it is raining. The improved technology was validated with the Okper Cassava Farmers and Kokonte Producers' Association in the Eastern Region. A focus group discussion held to assess the impart of the technology transfer revealed increases in the incomes and general improvement in livelihoods of the cassava farmers and kokonte producers in Okper