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Choice of processing techniques among rice processors in Nigeria

Omobolaji Olubukunmi Obisesan (Department of Agricultural Economics, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria)
Kabir Kayode Salman (Department of Agricultural Economics, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria)
Kemisola O. Adenegan (Department of Agricultural Economics, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria)
Ghene Oghenerueme Obi-Egbedi (Department of Agricultural Economics, Faculty of Agriculture and Forestry, University of Ibadan, Ibadan, Nigeria)

World Journal of Entrepreneurship, Management and Sustainable Development

ISSN: 2042-5961

Article publication date: 30 November 2018

Issue publication date: 20 February 2019

132

Abstract

Purpose

Rice processing, an important feature in rice production involving the transformation of harvested paddy into edible rice, is dependent on the type of rice processing techniques used. The purpose of this paper is to analyze the choice of processing techniques among rice processors in Nigeria.

Design/methodology/approach

The study was carried out in Nigeria using structured questionnaires among 410 rice processors selected from four states (Ebonyi, Ekiti, Ogun and Nasarawa) from three geo-political zones (Southeast, Southwest and North-central) of Nigeria. Information on socio-economic characteristics (age, sex, household size, marital status and education) and processing characteristics (experience, paddy source, processing activities, processing techniques, credit and distance) were obtained. Data were analyzed with the use of descriptive statistics and multinomial logistic regression model at 0.05.

Findings

The mean age of processors was 47.8±9.9 years, mean household size was 6.5±4.2 persons and 88.7 percent were married. In total, 73.6 percent had formal education and mean years of experience was 16.4±9.2 years. Main processing activities were parboiling and drying (50.0 percent); milling (40.0 percent); and de-stoning (10.0 percent). In all, 65.7, 20.4 and 13.9 percent used traditional and modern techniques (TMTs), traditional techniques (TTs) and purely modern techniques (PMTs), respectively. The probability of choice of TT relative to TMT reduced by years of education (4.5 percent), paddy source (1.8 percent) and distance to processing center (4.4 percent), while probability of choice of PMT relative to TMT increased for male processors (7.3 percent), membership of association(18.0 percent) and other income sources (6.2 percent).

Research limitations/implications

Level of education of processors and reduction in the distance taken to paddy source reduced choice of TTs.

Practical implications

Other income sources increased the choice of PMTs of rice processing in Nigeria.

Social implications

Processors with high level of education, who also engage in other income generating activities, were able to choose modern processing techniques.

Originality/value

This research was an original research carried out among rice processors in Nigeria.

Keywords

Citation

Obisesan, O.O., Salman, K.K., Adenegan, K.O. and Obi-Egbedi, G.O. (2019), "Choice of processing techniques among rice processors in Nigeria", World Journal of Entrepreneurship, Management and Sustainable Development, Vol. 15 No. 1, pp. 70-83. https://doi.org/10.1108/WJEMSD-07-2018-0060

Publisher

:

Emerald Publishing Limited

Copyright © 2018, Emerald Publishing Limited

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