Choice of processing techniques among rice processors in Nigeria
| Pages | 70-83 |
| Date | 21 February 2019 |
| Published date | 21 February 2019 |
| DOI | https://doi.org/10.1108/WJEMSD-07-2018-0060 |
| Author | Omobolaji Olubukunmi Obisesan,Kabir Kayode Salman,Kemisola O. Adenegan,Ghene Oghenerueme Obi-Egbedi |
| Subject Matter | Strategy,Business ethics,Sustainability |
Choice of processing techniques
among rice processors in Nigeria
Omobolaji Olubukunmi Obisesan, Kabir Kayode Salman,
Kemisola O. Adenegan and Ghene Oghenerueme Obi-Egbedi
Department of Agricultural Economics, Faculty of Agriculture and Forestry,
University of Ibadan, Ibadan, Nigeria
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 Access to credit, Distance to processing centre, Geo-political zones, Paddy source,
Traditional and modern techniques
Paper type Research paper
1. Introduction
Rice processing is an important and distinct feature in rice production. It involves the
transformation of harvested paddy into edible rice; it is the value addition stage of
rice production before final consumption (USDA, 2016). Rice processing technique is the
practical method or art applied in converting paddy into edible rice (www.wordweb.info).
Choice which is the selection among alternatives is based on preference and utility
maximization (Kroh and Eijk, 2003). Choices are dependent on budget and other major
constraints. Thus, the choice of a processing technique is dependent on processors’budget,
constraints, preferences and utility maximization (Kroh and Eijk, 2003; Olayide and
Heady, 2006). Thereby implying that the choice of techniques and equipment used during
processing is major determinants of output and quality of locally processed rice (Okpe and
Okpala Steve, 2014; Donkoh and Awuni, 2013).
1.1 Problem statement
In most developing countries, Nigeria inclusive, stakeholders involved in transforming
agricultural products (processing) are significantly lower than those involved in actual
World Journal of
Entrepreneurship, Management
and Sustainable Development
Vol. 15 No. 1, 2019
pp. 70-83
© Emerald PublishingLimited
2042-5961
DOI 10.1108/WJEMSD-07-2018-0060
The current issue and full text archive of this journal is available on Emerald Insight at:
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