Analysis of Parboiled Rice Processing in Northern Region of Ghana: Determinants, Constraints and Opportunities

Abstract

Constraints,
 Determinants,
 Northern region,
 Probit model,
 Parboil rice
 This paper aims at understanding the current dynamics that underlie the parboil rice industry in the Northern Region of Ghana and the analysis focuses on the determinants, constraints, and opportunities. Study utilise recent primary data collected (March-April 2019) from 270 rice processors across two districts purposively selected. Quantitative analysis was done using Probit and non-parametric methods to identify determinants and rank constraints associated with local rice parboiling. The findings revealed that rice parboiling is the primary activity of women and Jasmine and AGRA rice is the most commonly varieties processed. Grades and standards for parboiling rice exist but enforcement in the marketplace is weak. Education level, age and experience of processors are the key determinants of rice parboiling in the Northern Region. Inadequate technical know-how, low capacity of processing equipment, lack of grades and standards, general low prices and demand, and lack of finance are the main constraints hindering the proper development of the local rice industry and efficient participation of households in markets. Emerging opportunities in the sector which women and youth could take advantage for better livelihoods includes sale to institutions (schools, prisons, and hospitals), packaging, and the government input subsidy programme.

Perception and Knowledge of Rice Value Chain Actors on the Effect of Improved Practices on Yield and Milling Characteristics of Rice in the Sagnarigu and Kumbungu Districts of Ghana

“…This finding underscores the significant educational gap among processors, posing challenges for the adoption of modern processing technologies and techniques. Adams et al [13] further support this observation, reporting a similarly high percentage of rice processors in Ghana's Northern region lacking formal education. Addressing this educational deficit among processors is critical for enhancing efficiency and value addition within the rice processing segment.…”

“…This preference aligns with findings by Azumah et al [16], who noted a widespread adoption of improved rice varieties like Agra, Sakai, Jasmine 85, and Afife among farmers in the region. Similarly, Adams et al [13] highlighted the popularity of Jasmine and Agra rice among women engaged in parboiling activities in the Northern region. These varieties are valued for their aroma, grain size, and cooking characteristics, which appeal to consumers' preferences and contribute to market acceptance and demand.…”

Consumer satisfaction with local rice attributes and willingness to pay for improvement by internal migrants and natives in urban Ghana

“…Consumers prefer imported rice since it is aromatic, stoneless and has less cooking time (Abukari et al, 2019). Rice production can only increase if farmers are motivated with high prices through an increase in consumption (Adams et al, 2019). The only critical factor that consumers are targeting is high standard rice qualities which local rice in Ghana is lacking (Adams et al, 2019).…”

“…, 2019). Rice production can only increase if farmers are motivated with high prices through an increase in consumption (Adams et al. , 2019).…”

“…, 2019). The only critical factor that consumers are targeting is high standard rice qualities which local rice in Ghana is lacking (Adams et al. , 2019).…”