Assessment of Production and Utilization of Black Cumin (Nigella sativa) at the Oromia Regional State, Ethiopia

Abstract

Background and Objective: Black cuminseed for local consumption and other importance, such as oil and oil rosin for medicinal purposes, export market, crop diversification, income generation, reducing the risk of crop failure and others made it as a best alternative crop under Ethiopian smaller land holdings. The objectives of this study were to examine factors affecting farmer perception of the Black cumin production importance, and assess the crop utilization purpose by smallholder farmers and its income potential for the farmers in two Districts of Bale zone of Oromia regional state in Ethiopia.
 Materials and Methods: The survey was conducted from January to May 2018 in two Districts of Oromia region. Questionnaires, focus group discussion and field observation were used to collect data. A total of 180 Black cumin producers were selected randomly from 8 Kebele’s. The responses were analyzed by using descriptive statistics and Probit model in Stata version 13.
 Results: The survey result indicated that the majority (95.56%) of the households perceived that production of Black cumin crop is important. The crop used as source of better income, medicinal crop and spice in the study area. From the total mean of agriculture income, Black cumin production contributes about 39.88% to the income the respondents. The Probit model shows that producers perception of the importance of Black cumin production was found to be statistically and significant affected by age of households, education level, availability of labor for farm activities, access to credit facilities, average income from Black cumin, and its productivity level through time. Conclusion: The agricultural policy should give emphases at all operational level to exploit more benefit from this crop and on the production enhancement strategies, so as to bring foreseen change in the lives of the producers.

Estimation of technical efficiency of black cumin (Nigella sativa L.) farming in northwest Ethiopia: a stochastic frontier approach

“…In Ethiopia, black cumin is one of the most important spice types which are mainly produced to flavor foods, preparation of oil for perfumes and medicinal purpose, source of income, crop diversification, and export purposes (Anshiso and Teshome 2018;Teshome and Anshiso 2019). It is also used for reducing the hotness of pepper powder in the country (Edwards et al 2003).…”

“…The demand of black cumin seed and its oil has also been increasing both in Ethiopian local and national markets for consumption purpose. It is also the second important cash crop which is exported to international market next to ginger (Teshome and Anshiso 2019).…”

“…In Ethiopia, the adoption of modern and intensive agricultural technologies such as the use of row planting, inorganic fertilizer and improved seeds was also very low (Chanyalew et al 2010). Moreover, the production and productivity of cumin were influenced by various socio-economic, demographic, institutional and environmental factors (Teshome and Anshiso 2019;Nejad and Khorramabad 2011;Lindara et al 2004).…”

“…In Ethiopia, the main black cumin producer regions are Amhara, Oromia, SNNP and Gambiella (Teshome and Anshiso 2019). Though there is the high potential in black cumin production in the country, how much to produce and when to produce, what are the efficiency levels of producers and which factors influence the technical efficiency levels of black cumin producers were hardly studied in the study area.…”

Influence of Blended NPSB Fertilizer Rates and Cattle Manure on Growth, Yield and Yield Components of Black Cumin <i>(Nigella Sativum</i> L.<i>) </i>in Guder, Ethiopia

“…In Ethiopia, black cumin is one of the most important spice types which are mainly produced to flavor foods, preparation oil for perfumes and medicinal purpose, source of income, crop diversification, and export purposes [58]. It is commonly prepared as ingredient in mixture with "Berbere" to reduce its hotness [28], for the preparation of curries, bread, "Shamita" [41], traditional Ethiopian stews, "Wot" and preservation of butter.…”