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4 pages, 280 KiB

Open AccessEditorial

Preface: 2nd Edition of the West and Central African Council for Agricultural Research and Development’s Symposium on “Processing and Transformation of Agricultural Products in West and Central Africa: Achievements and Opportunities for Private Sector Engagement”

by Abdou Tenkouano, Emmanuel Njukwe, G. Esaïe Kpadonou, Kyky Komla Ganyo, Niéyidouba Lamien, Christel Kenou, Ayoni Ogunbayo and Aissatou Drame Yaye

Proceedings 2025, 118(1), 1; https://doi.org/10.3390/proceedings2025118001 - 8 May 2025

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Abstract

The agricultural sector faces new challenges, including pest and disease outbreaks, land degradation, and the effects of climate change [...] Full article

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15 pages, 234 KiB

Open AccessProceeding Paper

Postharvest Handling Practices of Sweet Orange Marketers in Benue State, Nigeria

by Oluwafunmilayo Olarewaju Aminu

Proceedings 2025, 118(1), 2; https://doi.org/10.3390/proceedings2025118002 - 15 May 2025

Viewed by 394

Abstract

Successful marketing of fresh fruits requires careful attention to the details involved in postharvest handling (PH), which protects fruit’s quality and nutritive and economic value. This study assessed the PH practices of sweet orange marketers in Benue State. Six (6) major orange markets [...] Read more.

Successful marketing of fresh fruits requires careful attention to the details involved in postharvest handling (PH), which protects fruit’s quality and nutritive and economic value. This study assessed the PH practices of sweet orange marketers in Benue State. Six (6) major orange markets were purposively selected. Thereafter, a total of 104 marketers were randomly sampled. The data were collected using an interview schedule and analysed using the frequencies, percentages, means, Chi-squares, and Pearson’s Product Moment Correlations at α_0.05. The knowledge of PH practices and the level of PH practice utilisation were high. Marketers’ age (r = −0.220, p < 0.05), the use of sacks for packaging (χ² = 23.314, p < 0.01), knowledge of PH (r = 0.272, p < 0.01), and attitudinal disposition towards PH (r = 0.492, p < 0.01) significantly influence the utilisation of PH practices. This study recommends the generation of awareness and sensitisation among marketers by horticultural crop institutions on improved preservation and packaging methods for sweet oranges. Full article

13 pages, 272 KiB

Open AccessProceeding Paper

Effect of Processing Methods on Quality Characteristics of Maize Flour

by Olufunmilola Oludoyin Oluwadiran, Olajide Philip Sobukola, Folake Olayinka Henshaw and Wasiu Akinloye O. Afolabi

Proceedings 2025, 118(1), 3; https://doi.org/10.3390/proceedings2025118003 - 16 May 2025

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Abstract

Maize flour (MF) is a cheap and common cereal product that can be used in various foods. However, different processing methods can affect its quality and suitability for different purposes. This study compares the effects of three processing methods (grain non-soaking (GNSM), grain [...] Read more.

Maize flour (MF) is a cheap and common cereal product that can be used in various foods. However, different processing methods can affect its quality and suitability for different purposes. This study compares the effects of three processing methods (grain non-soaking (GNSM), grain soaking (GSM), and nixtamalization (NIX)) on the nutritional, pasting, and functional properties of MF. MF samples (GNSM-MF, GSM-MF, and NIX-MF) were analyzed using standard laboratory techniques. Protein and moisture contents ranged from 9.34 to 10.12% and 5.35 to 7.05%, respectively, with NIX-MF having significantly (p < 0.05) higher protein content. Calcium, iron, and zinc contents ranged from 3.64 to 10.91 mg/g, 3.69 to 7.64 mg/g, and 1.45 to 1.92 mg/g, respectively. GNSM-MF had the lowest calcium content. Peak, breakdown, final, and setback viscosities were 980.25–2904.15 RVU, 91–1147 RVU, 778–1210 RVU, and 331.5–919 RVU, respectively. GSM significantly (p < 0.05) increased peak, breakdown, final, and setback viscosities. Water-holding capacity (WHC), emulsifying capacity (EC), and oil absorption capacity (OAC) values of MF ranged from 78.93 to 111.95%, 4.97 to 42.18%, and 160.27 to 186.13%, respectively. High protein and calcium contents in NIX-MF make it a nutritious option for pregnant women and children. GSM-MF might be incorporated into snacks, complementary foods, and puddings. This study provides insights into appropriate selection of maize flour processing methods based on food application. Full article

13 pages, 889 KiB

Open AccessProceeding Paper

Enhancing Food Security and Nutrition Through Indigenous Agro-Product-Based Functional Foods: A Case Study on Composite Flour Development

by Chioma Bertha Ehis-Eriakha, Peace Omoikhudu Oleghe and Fred Coolborn Akharaiyi

Proceedings 2025, 118(1), 4; https://doi.org/10.3390/proceedings2025118004 - 16 May 2025

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Abstract

The current rising food prices, influenced by importation costs, the global food crisis, as well as pre- and post-harvest losses, have contributed majorly to malnutrition and food insecurity. Therefore, utilizing technologies that harness our indigenous agro-products as composite flours to develop functional foods [...] Read more.

The current rising food prices, influenced by importation costs, the global food crisis, as well as pre- and post-harvest losses, have contributed majorly to malnutrition and food insecurity. Therefore, utilizing technologies that harness our indigenous agro-products as composite flours to develop functional foods will address these issues. In this study, dry raw samples of perishable and healthy yellow potato, yellow maize and pigeon pea were obtained from the agricultural development program, Edo State, Nigeria, and authenticated and processed into gluten-free fermented composite flours. The flours were profiled physicochemically and nutritionally, providing valuable insight into their multiple benefits. An experimental design software (Design Expert 13.0.) was applied to achieve optimum blended flours regarding the ratio of sweet potato–pigeon pea–maize, and mix 5 (67.70:20.00:12.31) displayed more outstanding attributes than other blends for the production of biscuits, bread and cakes using creaming and mixing methods. Various standard tests for flours and products were appropriately carried out to evaluate the proximate, techno-functional, mineral, antioxidant, anti-nutrient, sensory and color values. Individual antioxidant parameters were improved across all products compared to wheat-based products (control) under the same production conditions, showing a statistical significance at p < 0.05. A similar trend was observed in the proximate, anti-nutritional and mineral contents, while all products had a desirable color outlook. A sensory evaluation revealed the general acceptability, while an in vivo animal experimental model revealed that all animals fed with the various product samples gained weight with improved general body organs and no evidence of disease. This research underscores the potential of harnessing agri-value chain approaches in developing functional foods and promoting food security. Full article

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10 pages, 3203 KiB

Open AccessProceeding Paper

Evaluation of Food Technologies and Farmers’ Practices Related to Sorghum Cultivation in Central and Northern Benin

by Sylvain Megnonhou, David Montcho, Essegbemon Akpo, Judicaël Dandjlessa and Adjaho Olatondji Eustache Kévin Kpocheme

Proceedings 2025, 118(1), 5; https://doi.org/10.3390/proceedings2025118005 - 16 May 2025

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Abstract

This study explored food habits and traditional practices related to sorghum cultivation in Benin. Based on data collected from 289 producers, statistical analysis revealed that sorghum is mainly consumed as porridge (97.92%), paste (91.69%), akassa (40.48%), and used as fodder (30.45%). Additionally, its [...] Read more.

This study explored food habits and traditional practices related to sorghum cultivation in Benin. Based on data collected from 289 producers, statistical analysis revealed that sorghum is mainly consumed as porridge (97.92%), paste (91.69%), akassa (40.48%), and used as fodder (30.45%). Additionally, its leaves are used in the treatment of anemia and malaria (40.48%), while its stems serve in shelter construction (55.36%). Factorial analysis shows that these uses vary across sociocultural groups: the Kotokoli, Lokpa, Yom, Mokolé, and Idatcha favor food consumption, the Bariba use it for medicinal purposes, and the Fulani transform it into a local beverage. These findings highlight the need to tailor sorghum breeding programs to sociocultural needs and current climate challenges. Full article

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10 pages, 1006 KiB

Open AccessProceeding Paper

Influence of Cultivation Practices on Yield and Spoilage of Kponan Yam (Dioscorea cayenensis-rotundata) During Storage

by Yapo Hypolithe Kouadio, Kouakou Nestor Kouassi, Gbè Aya Jacqueline Konan, Kouame Aristide Kouakou, Bomo Justine Assanvo and Yao Denis N’dri

Proceedings 2025, 118(1), 6; https://doi.org/10.3390/proceedings2025118006 - 19 May 2025

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Abstract

The Kponan yam (Dioscorea cayenensis-rotundata) is a culturally and economically important crop in Côte d’Ivoire but faces significant post-harvest losses, reducing farmers’ and traders’ incomes. This study aimed to identify strategies to minimize these losses during storage. To this end, Kponan [...] Read more.

The Kponan yam (Dioscorea cayenensis-rotundata) is a culturally and economically important crop in Côte d’Ivoire but faces significant post-harvest losses, reducing farmers’ and traders’ incomes. This study aimed to identify strategies to minimize these losses during storage. To this end, Kponan yams from Bondoukou, Bouna, and Kouassi-Kouassikro, key production areas, were grown in experimental plots and monitored over three months in both field and warehouse storage. The results showed that yams harvested in Kouassi-Kouassikro (2.53 ± 0.06 kg) and Bondoukou (2.37 ± 0.09 kg) were heavier than those from Bouna (2.01 ± 0.11 kg). Storage conditions influenced spoilage: yams stored in pits had lower alteration rates (40.00% to 48.57%) compared to those stored under straw huts or trees (100%). In warehouses, alteration rates ranged from 72.29% (Bondoukou) to 100% (Kouassi-Kouassikro), with rot rates varying from 47.05% to 70.00%, respectively. Weight losses varied from 15.15% to 36.67% in warehouses versus 8.47% to 42.86% in field storage. These results underline the importance of storage methods, with pit storage significantly reducing deterioration. Full article

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13 pages, 725 KiB

Open AccessProceeding Paper

The Design, Development and Evaluation of a Biomass-Fueled Cabinet Dryer for High-Quality Cassava Flour Production

by Suraju Adegbite, Wahabi Asiru, Oyewole Okewole, Wasiu Awoyale, Peter Kolawole, Thiano Diallo and Adebayo Abass

Proceedings 2025, 118(1), 7; https://doi.org/10.3390/proceedings2025118007 - 19 May 2025

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Abstract

Cassava is an essential staple crop in developing nations, ensuring food security and generating income for smallholder farmers. The lack of modern drying technology in rural regions requires effective strategies to reduce post-harvest losses and improve product quality. This study introduces a biomass-powered [...] Read more.

Cassava is an essential staple crop in developing nations, ensuring food security and generating income for smallholder farmers. The lack of modern drying technology in rural regions requires effective strategies to reduce post-harvest losses and improve product quality. This study introduces a biomass-powered cabinet dryer designed to produce high-quality cassava flour (HQCF), featuring a heat exchanger, blower, and drying chamber constructed from locally sourced materials. The drying chamber contains two racks, each equipped with 10 trays, accommodating 40 to 80 kg of wet cassava mash per batch. The dryer, operating at temperatures between 50 and 115 °C for a duration of 10–120 min, decreased moisture content from 38.21% to around 11%. Drying efficiencies varied from 59.22% to 88.24%, whereas biomass efficiencies ranged from 3.0% to 4.0%. The results demonstrate the dryer’s efficiency in drying, while the study emphasizes the necessity of customized technical solutions to assist rural populations in cassava-producing areas. Full article

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13 pages, 979 KiB

Open AccessProceeding Paper

Germination and Drying as a Traditional Processing Method for Soybean Incorporation in Fish Feed in Togo

by Toï N’feide, Soudah Boma, Abdoul-Mountholib Kondi, Ekanao Tedihou, N’pagyendou Lare, Kossi T. A. Apaloo, Mouhamadou Amadou Ly, Yao Lombo and Essodina Talaki

Proceedings 2025, 118(1), 8; https://doi.org/10.3390/proceedings2025118008 - 19 May 2025

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Abstract

The effects of germination (fresh germinated soybean [SG1F]) and post-germination drying (dried germinated soybean [SG1S]) on the crude protein (CP) levels, aflatoxin content, survival, and growth performance of Nile tilapia fry (Oreochromis niloticus) were evaluated. Raw soybean (SC) and roasted soybean [...] Read more.

The effects of germination (fresh germinated soybean [SG1F]) and post-germination drying (dried germinated soybean [SG1S]) on the crude protein (CP) levels, aflatoxin content, survival, and growth performance of Nile tilapia fry (Oreochromis niloticus) were evaluated. Raw soybean (SC) and roasted soybean (ST) served as controls. Laboratory analyses revealed CP contents of 11.74%, 38.72%, 38.42%, and 34.72% for SG1F, SG1S, RT, and RS, respectively. Aflatoxin levels were 2.3 µg/kg for SG1S, 1.66 µg/kg for RS, 1.60 µg/kg for RT, and 0.00 µg/kg for SG1F. Experimental diets, formulated to be isoproteic (35.44%) and isolipidic (8.73%), were prepared using flour from these soybean treatments and tested on tilapia fry with an average initial weight of 11.86 ± 2.15 g. The study was conducted in a completely randomized design with three replicates in 1 m³ tanks stocked at 35 fry per tank over 56 days. Weight gains were 23.40 ± 10.21 g, 18.93 ± 8.67 g, 16.30 ± 9.92 g, and 16.07 ± 5.55 g for RT, RS, SG1S, and SG1F, respectively. Survival rates were 100%, 90.67%, 89.33%, and 88% for SG1F, RS, RT, and SG1S, respectively. Daily growth rates showed a consistent upward trend for all diets from the start to the end of the experiment. Full article

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17 pages, 1641 KiB

Open AccessProceeding Paper

Rice Value Chain Upgrading in Côte d’Ivoire: The Role of the Improved GEM System for Rice Parboiling

by Alban Landry Kanon, Rachidi Aboudou, Meougbé Ernest Depieu, Aminou Arouna and Sali Atanga Ndindeng

Proceedings 2025, 118(1), 9; https://doi.org/10.3390/proceedings2025118009 - 19 May 2025

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Abstract

Rice is a staple food in Côte d’Ivoire, but parboiling remains a weak link in the local rice value chain. Parboiled rice has superior nutritional and physical properties compared with white rice. In 2017, AfricaRice introduced the “Grain quality enhancer, Energy efficient, and [...] Read more.

Rice is a staple food in Côte d’Ivoire, but parboiling remains a weak link in the local rice value chain. Parboiled rice has superior nutritional and physical properties compared with white rice. In 2017, AfricaRice introduced the “Grain quality enhancer, Energy efficient, and durable Material” (GEM) parboiling system in Côte d’Ivoire to address these challenges. This study evaluated the rice value chain, parboilers’ perceptions of GEM technology, and its role in upgrading the rice value chain. Using two survey types (parboiler association level (focus group) and parboiler household level), 179 rice parboilers and 77 key players were randomly sampled and interviewed in Côte d’Ivoire. We used descriptive statistics and the parboiler budget for the profitability analysis. The results show that parboiling, primarily undertaken by women, is profitable in Côte d’Ivoire. Parboilers identified the key advantages of the GEM system, including improved rice quality, higher output rates, better nutritional value, and the ability to parboil larger volumes of rice. GEM technology enhanced rice quality, increased parboilers’ incomes, and reduced energy costs by 22.3%, saving an average of 73,090 FCFA per ton of parboiled paddy. The study recommends scaling up GEM technology through local fabricator training and broader dissemination in rice-growing regions to further strengthen the rice value chain in Côte d’Ivoire. Full article

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15 pages, 1923 KiB

Open AccessProceeding Paper

Post-Harvest Losses Along the Main Value-Added Chains and Strategies for Reduction in the Soybean Sector in Benin

by Daniel Missimahou Noukpozounkou, Roméo Sossou, Hervé Comlan Sossou, Juvénal Privaël Koffi, Abel Hotegni, Valère Dansou, Alfred Akpado Oluwatogni Ayedoun, Symphorien Dossouhoui and Soul-Kifouly Midingoyi

Proceedings 2025, 118(1), 10; https://doi.org/10.3390/proceedings2025118010 - 20 May 2025

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Abstract

The aim of this study was to provide information on post-harvest losses (PHLs) along the main value-added chains in the soybean industry, and on farmers’ strategies for reducing these losses in Benin. Data were collected using a subjective method (questionnaires) from 152 direct [...] Read more.

The aim of this study was to provide information on post-harvest losses (PHLs) along the main value-added chains in the soybean industry, and on farmers’ strategies for reducing these losses in Benin. Data were collected using a subjective method (questionnaires) from 152 direct actors in the soybean value chain and an objective method (technological monitoring using technological monitoring sheets) from 27 processing units using a two-stage sampling technique in eighteen of the country’s municipalities. The data were analyzed using descriptive statistics. The results revealed that post-harvest losses in soybean value chains ranged from 0.03% to 7.98%. The highest loss percentages were 7.98% (production), 10.0% (processing), and 4.27% (marketing), and were obtained during the subjective measurements. The link most affected by PHL was the production link. These losses were mainly observed during threshing, winnowing, sorting, and harvesting operations. The main causes of these losses were poor mechanization and a lack of skills for post-harvest operations. The main strategies developed by players to cope with this situation remained traditional (timely harvesting, use of appropriate equipment, and good storage practices). However, additional efforts in terms of infrastructure, adapted subsidies/credits, and recruitment of specialists are needed to mechanize the operations most sensitive to losses and to reinforce the capacities of agricultural actors in order to considerably reduce post-harvest losses. Full article

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11 pages, 3247 KiB

Open AccessProceeding Paper

Characterizing Polycyclic Aromatic Hydrocarbons in Smoked Chicken from Ilorin and Implications for Human Health

by Idorenyin Nwaehujor, Fatimah Badmos, Mercy Ige, Tawakalitu Ahmed, Damilola Ariyo, Saburi Atanda, Adijat Okunlade, Adetutu Adediji and Lateef Sanni

Proceedings 2025, 118(1), 11; https://doi.org/10.3390/proceedings2025118011 - 20 May 2025

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Abstract

Smoked chicken products from the Nigerian Stored Products Research Institute and three locations in Ilorin, Nigeria, were analyzed for polycyclic aromatic hydrocarbons (PAHs) using gas chromatography. Total PAH levels ranged from 490.893 to 509.064 μg/kg across samples, with benzo(α)pyrene levels (0.947–1.072 μg/kg) within [...] Read more.

Smoked chicken products from the Nigerian Stored Products Research Institute and three locations in Ilorin, Nigeria, were analyzed for polycyclic aromatic hydrocarbons (PAHs) using gas chromatography. Total PAH levels ranged from 490.893 to 509.064 μg/kg across samples, with benzo(α)pyrene levels (0.947–1.072 μg/kg) within the safe limit of 2 μg/kg. However, PAH4 levels (477.771–491.757 μg/kg) exceeded the European Union’s safe limit of 30 μg/kg. Mean Estimated Daily Intake, Carcinogenic Risk, and Toxicity Equivalent Factor were 0.299 µg/kg/day, 45.341, and 1.443, respectively. Regular monitoring and enforcement of quality control standards are crucial for consumer safety while promoting best practices across the industry. Full article

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12 pages, 1071 KiB

Open AccessProceeding Paper

Comparative Study of the Impact of Stearin-Modified Starches from Maize, Ginger, and Sweet Potato on the Physicochemical Properties of Low-Fat Mayonnaise

by Emmanuel Panyoo Akdowa, Astaharam Didi and Tchiégang Clergé

Proceedings 2025, 118(1), 12; https://doi.org/10.3390/proceedings2025118012 - 20 May 2025

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Abstract

The utilization of modified starches derived from ginger, sweet potatoes, and maize has been employed as a strategy to reduce the oil content in mayonnaise formulations. Amylose–lipid complexes and the native starches were synthesized, characterized, and subsequently incorporated into various mayonnaise formulations, replacing [...] Read more.

The utilization of modified starches derived from ginger, sweet potatoes, and maize has been employed as a strategy to reduce the oil content in mayonnaise formulations. Amylose–lipid complexes and the native starches were synthesized, characterized, and subsequently incorporated into various mayonnaise formulations, replacing 50 and 80 percent of the oil. The sensory analysis showed that the mayonnaises produced with 50% and 80% modified corn starch were particularly well received. However, when compared to conventional mayonnaises, the viscosity of the mayonnaises prepared with 50% and 80% modified maize starch was found to be remarkably low. This outcome demonstrates that when preparing low-fat mayonnaise, it is not possible to substitute tuber starches for fat. Full article

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9 pages, 847 KiB

Open AccessProceeding Paper

Dynamics of Total Carotenoid Content of Yellow Root Cassava Varieties During Gari Processing

by Ibukunolu Oluwadamilola Udemba, Bunmi Olasanmi and Peter Iluebbey

Proceedings 2025, 118(1), 13; https://doi.org/10.3390/proceedings2025118013 (registering DOI) - 22 May 2025

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Abstract

Changes in the total carotenoid content (TCC) of three yellow root cassava varieties, IBAI070593, IBAI011368, and IBAI070539, and a check white root variety (TMSI30572) as influenced by each gari processing stage were investigated in this study. In two cropping seasons, fresh storage roots [...] Read more.

Changes in the total carotenoid content (TCC) of three yellow root cassava varieties, IBAI070593, IBAI011368, and IBAI070539, and a check white root variety (TMSI30572) as influenced by each gari processing stage were investigated in this study. In two cropping seasons, fresh storage roots were harvested 12 months after planting, analyzed for TCC (μg/g), and processed into gari. The TCCs in grated mash, fermented and dewatered mash, and gari were determined following the Bioanalyt procedure. Across processing stages and varieties, significant variations in TCC were found. The TCC levels followed the order of garification (10.46) > fermentation and dewatering (9.84) > peeling (8.78) > grating (7.62), with IBAI070593 exhibiting the highest TCC. Full article

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8 pages, 577 KiB

Open AccessProceeding Paper

The Peanut Sector and Artisanal Wafer (Kwlikwli) and Oil (Agonlinmin) Production Units: Lessons for Policies to Support Small-Scale Agrifood Production in West Africa?

by Alida Adjilé and Roch L. Mongbo

Proceedings 2025, 118(1), 14; https://doi.org/10.3390/proceedings2025118014 (registering DOI) - 22 May 2025

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Abstract

Peanut production in Benin has experienced impressive growth, from 69,222 tons in 1989 to 156,901 tons in 2018, despite the liberalization of the sector, which has deprived it of significant public support. This ethnographic study conducted in Ouessè aims to understand this evolution [...] Read more.

Peanut production in Benin has experienced impressive growth, from 69,222 tons in 1989 to 156,901 tons in 2018, despite the liberalization of the sector, which has deprived it of significant public support. This ethnographic study conducted in Ouessè aims to understand this evolution using the path dependency theory. Semi-structured interviews were conducted with several actors, including producers, collectors, traders and processors. The results show that these actors and private microfinance have reappropriated the historical past of peanuts in the commune of Ouessè, as well as the previous orientations of agricultural policy, to reorganize the financing, collection and marketing of peanuts in order to meet the growing demand from processing units. Full article

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7 pages, 171 KiB

Open AccessProceeding Paper

Assessment of Local Rice Processing, Packaging and Storage Among Rice Processors in Southwestern Nigeria, West Africa

by Sikiru Banjo, Timothy Olawumi, Abiala Abiala, John Jolayemi, Oye Ogunyanwo and Yemisi Asamu

Proceedings 2025, 118(1), 15; https://doi.org/10.3390/proceedings2025118015 - 26 May 2025

Viewed by 137

Abstract

Among the factors threatening food security in Nigeria are poor access to credit facilities, the high cost of inputs, and poor processing and storage. Cereals and grains are among the staple food crops highly consumed by Nigerians. In this study, multi-stage sampling procedure [...] Read more.

Among the factors threatening food security in Nigeria are poor access to credit facilities, the high cost of inputs, and poor processing and storage. Cereals and grains are among the staple food crops highly consumed by Nigerians. In this study, multi-stage sampling procedure was used to select 1200 registered rice processors from Agricultural Development Programme zones in the Nigerian states of Lagos, Oyo, Ogun, Ondo, Osun, and Ekiti, and a structured questionnaire was used to obtain data on primary, secondary, and tertiary postharvest operations. The data were analyzed using descriptive statistics and Pearson Product Moment Correlation. The results showed that the majority (65.1%) of the respondents were male, 54.5% were 30–60 years old, 86.9% were married, 96.3% had been formally educated, and 99.9% processed, 71.5% packaged, and 79.4% stored more than 5001 kg of rice monthly. The majority (85.9%) of the respondents had no knowledge of rice moisture content and still used local means of rice processing, while 14.1% of the respondents used modern means of rice processing. We concluded that stored local rice was still subject to more wastage, spoilage, and losses due to the poor processing, packaging, and storage methods used in the study area. We recommend the adoption of modern and suitable rice technologies for processing, packaging, and storage. Furthermore, credit facilities should be made available, and inputs should be subsidized for rice farmers and processors. Full article

12 pages, 1000 KiB

Open AccessProceeding Paper

Endogenous Adaptation Strategies of Rice Millers to Water and Weather-Related Pressures in Benue State, Nigeria

by Fanen Terdoo

Proceedings 2025, 118(1), 16; https://doi.org/10.3390/proceedings2025118016 - 26 May 2025

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Abstract

Rice milling in Sub-Saharan Africa (SSA) remains highly dependent on water availability and favorable weather conditions, making local millers vulnerable to water- and weather-related pressures (WWrP). This study examines how rice millers in Makurdi and Adikpo, Benue State, Nigeria, adapt to these pressures. [...] Read more.

Rice milling in Sub-Saharan Africa (SSA) remains highly dependent on water availability and favorable weather conditions, making local millers vulnerable to water- and weather-related pressures (WWrP). This study examines how rice millers in Makurdi and Adikpo, Benue State, Nigeria, adapt to these pressures. Data were collected through snowball sampling involving 21 rice millers and two workshops attended by 14 millers. Content and thematic analyses of data were carried out using NVivo 11. Findings indicate that rice milling operations are highly exposed and sensitive to flooding, excessive wetness, dryness, high humidity, and water scarcity. These pressures are likely to intensify due to climate change and pronounced climate variability. To adapt, millers employ endogenous strategies, including temporarily relocating or evacuating mills, rotating drying schedules, modifying drying methods, reducing or suspending parboiling during floods, and digging wells. In spite of these adaptation measures, locally milled rice continues to face issues of poor quality and diminished competitiveness. Consequently, this study highlights upgrading milling technologies and infrastructure, promoting proactive and long-term adaptation measures, and supporting collective adaptation strategies among millers to enhance resilience in the rice value chain. Full article

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