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.

Full text

Various cassava processing methods and the adoption requirements in Ghana 59
Journal of Root Crops, 2009, Vol. 35 No. 1, pp. 59-68
Indian Society for Root Crops
ISSN 0378-2409
Characteristics of Various Cassava Processing
Methods and the Adoption Requirements in Ghana
Wilhemina Quaye, J. Gayin, I. Yawson and W.A. Plahar
Food Research Institute, Socioeconomic Department
P. Box M20, Accra, Ghana
Corresponding author: Wilhemina Quaye, e- mail: quayewilhemina @yahoo.com
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.
Keywords: Cassava, processing, technologies, adoption, Ghana
agricultural produce, playing a major role in the post
harvest food system. These activities constitute the main
occupation of rural women (IFAD, 2007) who employ
age-old traditional techniques in the processing of root
and tuber crops. Traditional methods employed are simple
and convenient for their scale of production. The
equipment used for the traditional processes are cheaper
compared to the requirements for modern high technology
processes. However, these traditional technologies are low
yielding, time consuming, labour intensive and give
products of relatively low quality (Scott et al., 2002;
Westby, 2002; Dziedzoave et al., 1999; Oduro and Clarke,
1999).
In Ghana, the Ministry of Food and Agriculture (MOFA)
under the International Fund for Agricultural Development
(IFAD) implemented Root and Tuber Improvement
Programme (RTIP) which aimed at enhancing food
security and increasing incomes of resource-poor farmers.
This was done through access to new but locally proven
adapted technologies for root and tuber crops including
cassava, cocoyam, sweet potatoes, and yam. Through the
Introduction
Cassava (Manihot esculenta) is an important food crop in
the tropics and is a major carbohydrate staple. According
to FAO, cassava is the third most important source of
calories in the tropics, after rice and corn (FAO, 2002).
The use of cassava as a source of ethanol for fuel, energy in
animal feed, and starch for industry is increasing (Kolawole
and Agbetoye, 2007; Kehinde, 2006). As a food crop, cassava
is grown in all the agro-ecological zones of Ghana (Graffham
et al., 1998). Fresh cassava does not store well because of
its high moisture content. Therefore cassava is usually processed
traditionally to obtain different relatively shelf stable
intermediate and final products for various food applications.
These products include “gari”, a roasted fermented
cassava meal, “agbelima” which is a fermented cassava
mash and the dried cassava chips known as “kokonte”
which is further processed into cassava flour. Tapioca is a
minor product or by-product from cassava processing.
For industrial use, cassava is processed to obtain starch.
Village level agro-processing activities are responsible for
the preservation and distribution of the bulk of Ghana’s
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60 Wilhemina Quaye et al.
activities of RTIP, the number of adopting farmers of
improved cassava technologies increased from 33, 294 to
343, 949 between 2001 and 2003 (RTIP Interim
Evaluation Report, 2004). This resulted in excess cassava
supply in some parts of the country, with its attendant
drop in cassava prices since 2001. The interim evaluation
of RTIP attributed excess cassava supply to the low focus
on programme design and, on the implementation of post-
production issues especially processing. Main cassava
processing technologies transferred under RTIP were
those involving the use of improved graters and presses
for the production of gari (a roasted fermented cassava
meal) and agbelima (a fermented cassava mash), the use
of improved stoves (Appiah et al., 2003) for the production
of gari and the production of high quality cassava flour
(HQCF) (Dziedzoave et al., 2003). As part of project
evaluation process, there was the need to assess the
adoption requirements for these cassava processing
methods. Specifically this study sought to address the
following:
i. Identify, characterize and describe for each processed
cassava product the various approaches used for
processing
ii. Determine the adoption requirements for each
approach
Methodology
Rural Participatory Appraisal (PRA) techniques
(Chambers, 1992) was employed in addressing the
objectives of this study. Regarding the PRA, a semi-
structured questionnaire/checklist addressing the issues
raised in the objectives was used to gather informal
qualitative data and information in a more interactive
manner. Primarily, the PRA involved individual interviews
with key informants, focus group discussions (Borgatti,
1999) with processors and personal observations.
Participants were first asked to free list what they perceive
as adoption requirement (as the domain for free listing;
Quinlan, 2005), and then later the list was pooled for
further group discussions on emerging patterns.
A sample size of 100 cassava processors consisting of 90
small-scale processors in three districts of Ghana were
covered; 30 each in Suhum- Kraboa- Coaltar, Awutu -
Efutu Senya, and Ho Districts, and 10 small and large-
scale processors in the Ga District. A purposive sampling
procedure was followed by first identifying the
communities/villages covered under RTIP and randomly
identifying locations of beneficiaries with the help of
extension agents in the districts surveyed.
Characteristics of the various processing
approaches
Existing Processing Technologies
Production of Gari
Gari was the most popular processed cassava product in
all the surveyed districts. Traditional production of gari
from fresh cassava involved the unit operations of peeling,
washing, grating, pressing and fermentation, sieving and
roasting. Traditionally, peeling of cassava roots was
achieved manually with sharp knives. The peels were dried
for animal feed. The peeled roots were washed thoroughly
and grated by rubbing on the rough surface of a perforated
galvanized metal sheet fixed to a wooden board support.
The grated cassava mash was packed into jute bags and
the open ends tied securely with rope. The loaded bags
were then packed on wooden racks and heavy stones
placed on them to press out the starchy juice. This was
followed by the fermentation process for a period of about
Fig. 1. Flow chart for cassava processing into Gari

Various cassava processing methods and the adoption requirements in Ghana 61
two days. The pressed fermented dough was dried in the
sun and sieved by rubbing on a raffia sieve tray to remove
roughage. The sieved grains were roasted over fire in open
cast iron frying pan with brisk stirring until cooked and
crisp. The roasted mass was again sieved to remove lumps,
and packaged for storage and marketing. Diagrammatic
presentation of the process is shown in Fig. 1.
Production of Agbelima
For the traditional production of fermented cassava dough
(agbelima), grated cassava mash was pressed for 2 - 4
days as described earlier. This pressing and fermentation
enhance the keeping properties of the dough but only for
a few days. The fermented dough was used for the
preparation of Ghanaian dishes like ‘Akple’ and
‘Yakeyake’. The process is shown in Fig. 2.
Production of kokonte
The traditional production of “kokonte” was a simple
process in which peeled roots were cut into small pieces
and dried in the sun for 4 -6 days; the smaller the pieces,
the shorter the drying period. Fermentation took place
during drying, and this imparted desirable aroma to the
dried product. It was reported that if the sun-drying
operation proceeded too slowly, mould growth was
promoted and dark brown or greenish black product
resulted. The dried product could be stored for several
weeks as whole chips. This intermediate product was
milled into flour and used in the preparation of a cooked
traditional meal and eaten with soup or stew. The flow
diagram is shown in Fig. 3.
Production of cassava chips
Fig. 2. Flow chart for cassava processing into Kokonte
Production of cassava chips from fresh cassava involved
the unit operations of peeling, washing, slicing, drying,
cooling and packaging. Cassava roots were peeled
manually with sharp knives and washed. Afterwards,
peeled and washed cassava was thinly sliced to facilitate
drying. The dried product was cooled and packaged as
an intermediate product milled into flour and used in
other food applications. Diagrammatic presentation of
cassava chips production is shown in Fig. 4.
Production of starch and tapioca
Production of starch and tapioca involved a washing step
before peeling apparently to get rid of impurities (mud)
which might impart undesirable color to the final product.
Fig. 3. Flow chart for cassava processing into Kokonte

62 Wilhemina Quaye et al.
Cassava was manually peeled and thoroughly washed. This
was followed by grating into fine pulp.
The pulp was then washed over a strainer so that coarse
particles could be reintroduced into the grater. Unit
operations involving sedimentation, drying at 55ºC,
milling and sifting, and packaging followed in that order
(Fig. 5).
To obtain tapioca, water was added to the sediment and
decanted. The surface of the sediment was washed, pressed
and partially dried for 2-3 hours. Other unit operations
that followed include sieving and roasting, drying and
winnowing.
General unit operations involved in cassava
processing
Peeling
Cassava must be peeled to remove the inedible outer parts
of the root consisting of the corky periderm and the cortex
which are known to contain most of the toxic cyanogenic
glucosides. At the village level, peeling was usually done
manually using a knife. In varieties which were easy to
peel, the peel was slit along the length of one side of the
root and the knife-blade and fingers used to roll back the
peels from the fleshy portion of the root. Hand peeling
was slow and labour intensive but yielded the best results.
Chipping/slicing
The objective of chipping was to expose the maximum
surface (i.e. increase surface area) of the starchy flesh
and encourage a rapid drying. Processors had learned
that the best drying, in terms of quickness and quality of
the end product was with thin slices. Thick slices were
difficult to dry because the rate of moisture diffusion from
the inside was greatly reduced and the time for complete
drying considerably extended. Usually in sun-drying
systems the chips are dried more by the passage of air
over them than by the direct effects of the sun’s rays. For
effective drying the chip’s shape should permit air to
readily pass through a large mass of chips.
Fermentation and de-watering
In the traditional operations fermentation and pressing
(de-watering) were done in one operation. The grated
mash was transferred into baskets, jute bags or perforated
plastic sacks and left to ferment for 1-4 days. The duration
of the operation affected the colour, taste and texture of
the product. This duration could be reduced by seeding
the freshly grated mash with previously fermented liquor
as a starter, but there must be thorough mixing. During
the fermentation period the container was put under
pressure by piling heavy stones on it, by strongly twisting
the neck of the sacks and pressing the bag or sack between
wooden poles tightened by ropes. In the latter cases the
Fig. 5. Flow chart for cassava processing into starch
Fig. 4. Flow chart for cassava processing into cassava chips

Various cassava processing methods and the adoption requirements in Ghana 63
bag or sack was re-tightened every day as the liquor flew
out of the cassava mash.
In larger scale operations, pressing took place after
fermentation. The grated mash was left to ferment for
one to four days in its container. Pressing was done using
one of a number of designs of screw or hydraulic press.
The Technology Consultancy Centre in Ghana developed
a parallel board press in which a pulp filled bag was placed
between two parallel boards which were screwed together
to apply pressure to the bag. This idea had been extended
to a screw press which took several bags, but its
construction required heavy metal components.
Sieving
After pressing, the de-watered cassava mash (a solid cake)
had to be broken up and sieved to remove the large lumps
and fibre (from the central vascular strands) and to obtain
a homogenous product. Uniform particle size was
important for product quality (because for instance it
allowed for a more uniform roasting of individual particles
during the frying operation since smaller particles took
less time and less energy in roasting). Traditionally sieving
was done manually using sieves made from palm leaves,
bamboo or raffia cane. The sieving operation was not
very difficult or arduous compared to some of the other
processing operations. Mechanical sieves were used even
in small commercial operations. Sieves were single or
double screen trays which oscillate by means of an
eccentric cam driven by small electric motor or powered
by some means from the engine driving the plant.
Drying
Sun-drying of cassava chips was carried out on any
convenient flat surface; on roofs, concrete surfaces or
mats. The objective was to produce dry cassava chips
which were clean, white colour and free from extraneous
matter that with longer shelf life. Many factors such as
thickness of the slices, the loading rate, i.e. quantity of
chips per unit area of drying surface, air temperature and
relative humidity and wind speed affected the rate of
drying of cassava chips.
Grating
Traditionally grating operation was carried out manually.
However at the time of the survey, power-operated graters
of various makes and models were widely used. Hand
grating was a tedious operation. The cassava was grated
at least one hour after washing to allow drainage of excess
water off the peeled and washed cassava. This was because
the roots were normally too slipper y and very difficult to
hold during grating. The manual grater was only a piece
of galvanized metal sheet or a piece of flattened can or
tin, punched with about 3mm diameter nails leaving a
raised jagged flange on the underside. This grating surface
was fixed on a wooden frame and the cassava pieces
pressed against the jagged side of the metal and rubbed
vigorously with strong downward movements. It was not
possible to completely grate a whole cassava piece, 3% to
5% of the cassava had to be left un-grated. A skilful person
was able to produce only about 20 kg/hour.
Frying/Roasting and drying
Roasting and drying were combined in the “frying” of
the gari. At village level, gari was fried in shallow cast-
iron pans, or in the more traditional areas in earthenware
pans, over an open wood fire. The sieved cassava mash
was spread thinly in the pan in 2-3kg batches. A piece of
calabash was often used to press the mash against the hot
surface of the pan but scraped quickly and stirred
constantly to keep the material moving to prevent it from
burning until frying was completed when it reaches a
temperature of 80° to 85°C. The rapid heating partially
gelatinizes the gari which was dried during the operation
of frying. The process took 30-35 minutes, with the
moisture content of the final product reduced to about
18%.
Gari frying, a complex procedure in traditional
processing, depended almost entirely on the skill of the
operator. Simply stirring the cassava mash over a fire
could yield a product which may look like gari but will
not be acceptable to consumers. Assessing the point at
which the grains were completely gelatinized and the frying
complete was a very subjective judgment and depended
on the experience and skill of the operator. Experienced
gari processors knew when roasting was complete simply
by the appearance of the particles and by the feel of the
texture whilst stirring.
A traditional fireplace consisted of three large stones
supporting the frying pan. This caused a great deal of
discomfort to the operators due to exposure to heat and
smoke from the fire and steam from the wet cassava mash.
At the same time the system was very inefficient in its
use of fuel as energy consumption per unit of dried gari

64 Wilhemina Quaye et al.
was considered to be very high. Enclosing the fire on
three sides improved fuel consumption and reduced the
smoke blowing into the faces of the operator. The
inefficiency of frying and firewood consumption was the
most important issues in traditional gari production.
At the time of this survey, a lot of efforts were being
made to upgrade the traditional techniques through the
introduction of more convenient equipment and
machinery for certain unit operations in Ghana. Women
processors were trained through demonstrations on
improved food processing techniques and the basic
principles of nutrition and food preservation. However,
proper coordination and comprehensive appraisal of the
financial and economic feasibility of the village level agro-
processing activities are needed for effective adaptation
and adoption of the improved technologies.
Mechanization of unit operations
Mechanization of key unit operations in the traditional
processing of cassava constituted the improved technique
being promoted. The promotion and adoption of the
mechanized operations were aimed at reducing drudger y,
enhancing process efficiency and avoiding the hazards
associated with the traditional techniques. With the
exception of peeling which was still done manually, all
the other operations had been mechanized. Adoption of
the mechanized operations in a process depended to a
large extent on the scale of production. Spray washers
and rotating drum washers were being introduced to
replace manual washing. This system was very beneficial
in large scale cassava processing. However, small scale
producers could conveniently use manual washing to avoid
the extra cost. The use of mechanized graters was highly
beneficial to both small-scale and large-scale processors.
In the case of small-scale individual cassava processors, it
was not necessary to purchase the grating equipment as
part of the capital input. It was usually available as service
for a fee. Available mechanized graters included the
cylindrical grater and the disc grater. The cylindrical or
drum graters were operated by diesel engines or electric
motors. With the high speed of operation, production
capacity was about 500 Kg hr-1. The disc grater was also
driven by diesel engine and had an output capacity of 200
Kg hr-1. Various presses available on the market at the
time of the study included the parallel board press, the
screw press and the hydraulic press. The parallel board
press and the screw press were easily adopted by village
group processors. For sieving the de-watered cassava
dough before roasting a rotating drum sieve power
operated with a diesel engine or electric motor was used.
Roasting could also be achieved by the use of cylindrical
rotating drum roasters fitted with mechanical stirrers.
The drum was heated at the bottom by use of fuel.
Improved technologies
Technologies for root and tuber crop processing developed
by the Food Research Institute, which were ready for
transfer and commercialization for enhanced food security
included dehydrated products such as fermented cassava
meals, cassava chips and flours. These are intermediate
products for the preparation of various traditional foods
and developed recipes. In addition, convenience foods
such as fufu (pounded root and tuber crops) powders
had been developed to facilitate the preparation of fufu in
urban homes without the requirement for the highly
perishable fresh root and tuber crops. Other cassava based
products included high protein gari prepared from cassava
and soybean with proper packaging for sale in
supermarkets in urban centres.
The high quality cassava flour or HQCF was the most
recent research output of the Food Research Institute
in cassava processing but popular due to the versatility
of its application as an industrial raw material. This
intermediate cassava flour could be used for adhesives in
the plywood industry, for the formulation of composite
flours in the bakery industry, and for the production of
cassava glucose syrup for use in the confectioner y industry
(Fig. 6).
Technologies transferred under RTIP
As discussed under the introductory chapter, the root and
tuber improvement programme so had been very effective
in terms of production but the same could not be said for
processing. Main processing technologies considered were
those involving the use of improved graters and presses
for the production of Gari and Agbelima, the use of
improved stoves for the production of Gari and the
production of High quality cassava flour (HQCF). The
processing techniques however, were not different from
the description for already existing ones detailed above.
Table 1 provides information on the cassava processing
technologies transferred under RTIP in the various
districts surveyed.

Various cassava processing methods and the adoption requirements in Ghana 65
Results and Discussion
Adoption requirement
Numerous theories have been advanced by social scientists
and other disciplines to explain and measure technology
or innovation adoption (Feder et al., 1982; Rogers, 1995;
Doss, 2003). Much of the literatures on adoption of
innovations /improved technologies focus on the long-
term rate of adoption, which is usually represented by an
S-shaped cumulative frequency curve and the factors that
influence the adoption decisions. Usually, a distinction is
made between the degree of use (intensity of adoption)
and incidence/level of adoption of an improved technology.
The present study examined the adoption requirement of
the various cassava processing technologies transferred
under RTIP programme through interactions with
processors and descriptive information/data presented
without the use of econometric models. Thus there is
very little econometric information on intensity of use
(the intensity of adoption referring to the extent of use of
a technology/innovation by the adoption unit once the
decision to adopt has been made) and level of utilization
of the cassava processing technologies (referring to the
situation where the adopting unit has used or not used
Table 1. Improved cassava processing technologies transferred under RTIP in the surveyed districts
District Location Cassava processing methods Product
Ho Bankoe HQCF technology Gari
Akrofu-Xeviefe Improved Stoves Agbelima
Tangibe Atidze Improved press and grater Cassava grits (for Amasa)
Tangibe Etoe
Suhum Kraboa Coaltar Suhum HQCF technology Gari
Amanase Improved Stoves Agbelima
Krabokese Improved press and grater Kokonte (By product from
Gari production)
Gyato Kura HQCF for Amasa
Badu
Awutu Efutu Senya Ayeresu HQCF technology Gari
Bontrease Improved Stoves Agbelima
Bawjiase Improved press and grater HQCF(Demonstrations)
Winneba Kokonte frm Gari production
Ga Dobblo Gonno HQCF technology HQCF
Mansti Improved Stoves Agbelima
Amasa Processing Improved press and grater
factory Gari, Kokonte
Fig. 6. Flow chart for cassava processing into high
quality cassava flour

66 Wilhemina Quaye et al.
the technology/innovation during a reference period) in
this paper. Technologies studied were those involving:
i. The use of improved graters and presses for the
production of Gari and Agbelima
ii. The use of improved stoves for the production of
Gari
iii. The production of HQCF.
Adoption requirements for improved graters and presses
With the exception of improved stoves, adoption
requirements of the cassava processing technologies at
the small scale level were similar in all the surveyed
districts. The issue of affordability was critical to the
acquisition of an improved grater or press. In a typical
village level situation, improved grater and/or press was
privately owned, with processors using the facilities on a
service charge basis. Where an improved grater and/or
press were given to processing groups or communities,
adoption decision was made along the following
considerations viz., efficiency of equipment, cost
effectiveness/implications on profit margins, adequacy of
number of equipment especially with the use of cassava
dough press, labour requirements, local capacity for repair
& maintenance and site location.
For instance, in Suhum Kraboa Coaltar District,
processors complained about the inefficiency of graters
provided under RTIP as compared to the private ones in
the localities. Blade sets were blunt and did not give
smooth product. Some processors who had discontinued
using the facilities provided complained of the pressure
on the screw press as well as the labour intensiveness
associated with its use. Another issue that was revealed
about the screw press was about its short fermentation
duration. This though desirable in terms of enhancing
productivity, had an element of dissatisfaction. Short
fermentation duration causes Gari to be too sweet.
Experienced processors had the opinion that Gari should
be moderately bitter. Considering the fact that most small
scale cassava processors look for areas of cost savings in
the processing activities, few processors still used the
traditional stone pressing method. For Agbelima
processors in Awutu Efutu Senya District, ‘tread and tie’
press was equally efficient and would not bother with any
improved press. Screw press broke down frequently and
needed further improvement.
Improved cassava processing equipment was usually
abandoned when not functioning properly due to lack of
local capacity for repairs and maintenance. Thus the
slightest challenge became a scare crow. Sometimes,
instead of looking for solutions, beneficiaries rather looked
out for alternative uses even if it took adopters back to
old methods. Therefore, for effective adoption of an
improved cassava processing technologies, local capacity
need to be developed in the area of repairs and
maintenance. In the Ho district, location of site of
improved cassava processing unit was crucial to adoption.
Some processors were still using manual grating and stone
pressing method due proximity – location of improved
equipments were beyond their reach.
Adoption requirements for improved stoves
With regard to adoption of improved stoves the issues
considered were fuel efficiency of stove design (should
be fuel efficient), location (well located taken into
consideration the direction of the wind), shed to house
improved stoves, labour requirement (less labour
requirement) and repairs and maintenance (easy to
maintain using locally available material).
With improved stoves there were cases of disadoption
primarily due to lack of shed to house the improved stoves.
Other factors associated with disadoption included long
roasting periods and supposedly high fuel use. These
complaints came up during interactions with some
processors in Suhum-Kraboa-Coaltar district, who had
had the chance of using bricks made smokeless stoves
that were not properly shed.
In Awutu- Efutu-Senya district, adoption rate of improved
stoves was variable. Processing units were constructed in
selected operational areas using community labour. The
processors also had to organize clay for the stove
construction as well as materials for shed. Unfortunately,
some communities were unable to provide durable
material for sheds. Such stoves did not last long.
Interestingly, smokeless stove technology transfer had
caught up well in some communities. Individuals who
could afford to have their own stoves had studied the
demonstration stove and adopted with modifications to
improve on the fuel efficiency, heat radiation and smoke
emission. Some respondents complained of smoky nature
of the improved stoves, and suggested the need for further
improvement.

Various cassava processing methods and the adoption requirements in Ghana 67
Again the problem of lack of funds to construct shed came
up in Ho District but the main problem in this area was
the inappropriate location of community owned
processing sites. Intended beneficiaries were not
patronizing because the location of processing units were
far from processors. Disadoption is one important aspect
which has not been given due consideration in past
adoption studies. Information on why some processors
discontinue using recommended technology raises thought
provoking issues that are relevant for future roll out /
dissemination programs on the improved technology. Thus
addressing the issue of well constructed shed to house
improved stove technology would help improve upon the
chances of acceptability and wider dissemination of the
technology among the intended beneficiaries.
The issue of cost savings on fuel associated with improved
stoves received mixed reactions. While majority of
processors interviewed in the Suhum-Kraboa-Coaltar
District were silent on fuel efficiency some respondents
in Awutu-Efutu-Senya District presented a strong
arguments to support this assertion. A practical research
into this would be useful. Conservation of energy and
reduction of smoke emissions were affected by the
direction of the wind. Based on experience with
demonstration stoves in Awutu-Efutu-Senya District, some
individuals had made modifications on basic design
principles for more improved roasting stoves constructed
using clay. The modified improved stoves were maintained
using clay mixture just like the traditional wood stove to
prolong the lifespan.
From the above findings, if a complete processing unit is
provided to a processing association (Group owned) or a
community (community owned), then a commitment to
manage the processing unit has to be enforced.
Adoption requirements for the high quality cassava flour
technology
For the adoption of High Quality Cassava Flour (HQCF),
the ready market /availability of market, consumer
acceptability of HQCF based products / users prefer buying
already processed flour, credit to purchase raw material,
adequate training on quality issues and availability of dryer
were necessary.
In Suhum Kraboa Coaltar District, adoption of HQCF
technology highly depended on secured market. The other
issues involved the availability of equipment for the
production of HQCF especially proper drying facilities.
In Awutu Efutu Senya District, HQCF processing
technology was transferred to selected cassava processors,
matrons of second circle institutions and bakers. Out of
twenty people trained in HQCF, only one was utilizing
the technology. Non adopters gave the following reasons:
1. Inconvenience associated with processing HQCF
before using. Unlike wheat flour which was already
processed for use, HQCF was not readily available
and users had to process from raw cassava. It was
suggested that HQCF needed to be processed and
packaged for sale.
2. Extra labour requirement. Processors complained
that production of HQCF was labour intensive and
needed a lot of caution to meet quality standards.
3. Consumers were yet to develop taste for cassava and
wheat based products. This according to respondents
needed some time. Ghanaian consumers had already
developed taste for wheat based products and
therefore needed intensive promotion for a change.
4. HQCF is a new product. Adoption of new
technologies has perceived effect of risk factors and
implications on profit margins or probable losses.
Conclusions and Recommendations
Main cassava processing technologies transferred under
Root and Tuber Improvement Programme (RTIP) were
those involving the use of improved graters and pressers
for the production of Gari and Agbelima, the use of
improved stoves for the production of Gari and the
production of High quality cassava flour (HQCF). With
the exception of improved stoves, adoption requirements
of the cassava processing technologies at the small scale
level were similar in all the surveyed districts. The issue
of affordability was critical to the acquisition of an
improved grater or presser. Adoption decision on
improved grater/press was made along the lines of
efficiency of equipment, cost effectiveness/Implications
on profit margins, adequacy of number of equipment
especially with the use of cassava dough press, labour
requirements, local capacity for repair and maintenance
and site location.
With regard to adoption of improved stoves, the issues
considered were fuel efficiency of stove design, location
of the stove, availability of shed, labour requirement and

68 Wilhemina Quaye et al.
local capacity for repairs and maintenance. Due to lack
of shed to house improved stoves a lot of processors had
discontinued using improved stoves. Other factors of
nonadoption included long roasting periods and
supposedly high fuel use. Adoption requirement of High
Quality Cassava Flour included the availability of market;
consumer acceptability of HQCF based products, credit
to purchase raw material, availability of dryer and
adequate training on quality issues.
In addition to addressing the above mentioned adoption
requirements, it was recommended that the transfer of
improved stoves technology, efficient graters and hydraulic
press must be encouraged through extensive education.
There was the need for extensive training on maintenance
of mechanized systems. Efficiency test on improved stoves
vis a vis traditional wood stove should be researched into.
Large scale processors should be assisted to access more
sophisticated equipment and finance to purchase raw
material and package products to meet highly competitive
export market. Small-scale processors should be assisted
to access improved equipment for processing HQCF
especially dryers and adequate training on quality.
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