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

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 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.

1. Introduction

Food insecurity and childhood malnutrition remain persistent problems in sub-Saharan Africa, where rice is a staple food for more than half of the world’s population [1]. The African continent consumes one-third of the world’s rice imports annually. Rice consumption in West Africa surpasses that of any other region in sub-Saharan Africa (SSA), with regional demand increasing at a rate of nearly 6% per year. This growth is attributed to the expanding population, shifts in dietary preferences, and increasing urbanization [1,2]. Despite the growing demand, domestic rice production has not increased sufficiently. As a result, the shortfall is addressed by importing rice from Asian countries, which produce varieties that consumers find appealing [1,3]. To significantly reduce imports, the focus has been on improving the productivity and intrinsic quality of rice rather than the quality attributes acquired during processing (cleanliness and homogeneity) and marketing (moisture content linked to storage time). Small-scale rice processors in the region generally rely on traditional technologies for post-harvest activities. This has led to the production of low-quality rice, making it less competitive than imported rice. Inadequate post-harvest management primarily contributes to the quality of domestically produced rice [4]. Post-harvest activities are crucial for enhancing value, generating job opportunities, improving women’s livelihoods, and minimizing food waste. The process of rice parboiling, which involves subjecting paddy (unprocessed rice) to hydrothermal treatment before husk removal and polishing, has been investigated as a method to enhance the physicochemical and nutritional properties of rice, including its digestibility [5].

In Côte d’Ivoire, the quality of local rice, in general, and parboiled local rice, in particular, does not always meet consumer expectations. This is why improving rice quality is at the heart of the National Rice Development Strategy, with greater attention paid to post-harvest processing strategies through the introduction of modern industrial rice mills and the definition of “made in Côte d’Ivoire” rice standards to increase the competitiveness of locally produced rice. This strategy is beginning to bear fruit, with local production growing from approximately 600,000 tons in 2012 to nearly 1.2 million tons of milled rice in recent years [6]. However, the use of improved technologies for processing paddy rice into quality parboiled rice has been less developed. Nevertheless, imported quality parboiled rice is starting to occupy a significant share of the market and is preferred by affluent urban consumers. In Côte d’Ivoire, parboiling remains the exclusive domain of women, and the process is still based on rudimentary, labor-intensive traditional techniques, classifying this type of rice as very low-quality, with the national slogan “le riz qui n’est pas doux là, malo woussou (parboiled rice in Malinké)”. However, traditional parboiling processes are inefficient. Locally parboiled rice generally contains many impurities (stones, debris, and microbiological agents) and is sometimes produced under poor hygienic conditions. However, innovative technologies, such as AfricaRice’s improved equipment called Grain quality enhancer, Energy efficient, and durable Material (GEM), help produce very high-quality parboiled rice. GEM helps present a quality consumable product to customers while creating added value to the final product. It contributes to the valorization of local rice and constitutes an undeniable niche for income generation and the empowerment of women in Africa. The introduction of GEM technology into the parboiled rice value chain in Côte d’Ivoire is already bearing fruit, with the repositioning of local parboiled rice in the local market and increased income for female processors. In Côte d’Ivoire, several groups have benefited since 2017 from the GEM-improved parboiling system in their production units to boost the production of high-quality local parboiled rice.

The technical performance of GEM systems has been tested in several studies [1,7].

However, no economic study has been conducted to evaluate the contribution of GEM to rice value chain upgrading in Cote d’Ivoire. This study aims to assess the technical and economic performance of the improved GEM parboiling system compared with that of the traditional parboiling system. Specifically, it (i) analyzes the rice situation, rice parboiling activities, and opportunities in the rice value chain in Côte d’Ivoire, and (ii) describes the socio-economic characteristics of parboilers in three rice parboiling groups benefiting from the GEM system in the departments of Bouaké, Daloa, and Odienné in Côte d’Ivoire, as well as the perceptions of parboilers about GEM technology. In addition, the quality of the parboiled rice produced and the economic profitability of the GEM were compared with those of the traditional parboiling system. Overall, this study contributes to the literature by bridging a crucial gap in the economic evaluation of GEM technology for rice parboiling, providing a comprehensive analysis of technical and economic aspects, and offering contextual insights specific to Côte d’Ivoire’s rice value chain.

The remainder of this paper is organized as follows: First, we outline the GEM system and describe the implementation of an enhanced GEM parboiling system in Côte d’Ivoire in detail. Next, we present the methodology in the “Methodology” section. We then showcased and analyzed the findings in the “Results” and “Discussion“ sections, respectively. Finally, we summarize the study and examine its policy implications in the “Conclusion and Recommendations” section.

2. Description and Dissemination of the Improved GEM Parboiling System Introduced in Cote d’Ivoire

The GEM parboiling system is an improved parboiling technology that combines the use of a uniform steam parboiler with an improved parboiling stove. Owing to the low capacity and quality of traditional parboiled rice, the GEM parboiling system was developed in Africa by AfricaRice and its partners [1]. The main components of the complex are parboilers (steaming tank and baskets), soaking vessels, stoves, labor-saving devices, a hot water siphoning system, drying surfaces, and a shade that accommodates the equipment. GEM technology is well described in [1]. The GEM system encompasses both the equipment and methodology. Implementation involves educating parboilers, primarily women, on utilizing the system to create high-quality parboiled rice. Training covers selecting appropriate rice varieties and paddies, focusing on slender grains and rough rice free from disease damage or threshing-induced de-husking. Instructions also include proper cleaning techniques through winnowing and washing to eliminate contaminants, as well as optimal soaking temperatures, steaming durations, drying procedures, and dehulling methods for the best outcomes. The system price varies based on the components and operational scale.

The GEM system has been disseminated in many African countries, including Côte d’Ivoire [1]. In the first stage of the GEM system dissemination, a dozen agricultural equipment manufacturers were trained. Women parboilers from the IP in Côte d’Ivoire were trained in the use and methods of rice parboiling using the GEM system. As of February 2024, the GEM system was introduced in 10 areas in Côte d’Ivoire: Daloa, Abidjan, Odienné, Man, Gagnoa, Korhogo, Boundiali, Abengourou, Bouaké marché de gros, and Dar-Salam (in Bouaké). Figure 1 highlights the 10 dissemination areas of the GEM parboiling system in Côte d’Ivoire.

3. Methodology

3.1. Study Area and Data Collection

This study was conducted in three districts in the Republic of Côte d’Ivoire. Three groups of rice parboilers benefited from the GEM-improved parboiling system in Bouaké, Daloa, and Odienné in Côte d’Ivoire (Figure 2). In these departments, the GEM system was first introduced through training and demonstration of female rice parboilers by AfricaRice and the Côte d’Ivoire National Center for Agronomic Research (CNRA).

Data were collected by enumerators who were selected based on their experience with data collection. The first stage of data collection involved visits to parboiling units and interviews with 77 key players (including 37 in Odienné, 20 in Daloa, and 20 in Bouaké) in the parboiled rice value chain as well as individual interviews with 179 female parboilers (including 88 parboilers in Odienné, 61 in Daloa, and 30 in Bouake), members of GEM beneficiary groups, on their sociodemographic characteristics, using a structured questionnaire. The second stage consisted of focus groups using an interview guide with members of these groups (20 parboilers per group) to gather information on the socioeconomic environment of parboiling and their perceptions of GEM equipment (advantages and disadvantages) and costs of using GEM and the traditional parboiling system (description of parboiling processes, parboiler perceptions of GEM, and determination of production costs with GEM and the traditional system). The third stage involved interviews with experts (from ADERIZ, AfricaRice, and ANADER) working in the study areas to obtain their opinions on rice production and marketing and rice parboiling practices (including four experts in Odienné, four experts in Daloa, and five experts in Bouake). These data were used to conduct a comparative study of the two parboiling systems. The primary data collected were related to the technical and economic performances of various technologies. More specifically, these include various technical operations, the costs of these operations, the quantities of paddy processed and their yields in husked parboiled rice, and the quantities of labor and other intermediate inputs used in the operations.

3.2. Data Collection on Parboiled Rice Quality

To assess the quality parameters of parboiled rice from each parboiling system, samples of husked parboiled rice were taken from markets (including the “grand marché de Odienné” in Odienné, “grand marché de Daloa” in Daloa, and “marché de gros” in Bouake) and GEM parboiling units in the study area. In each study area, five samples (0.5 kg) of each type of parboiling system were collected at different times from the main local markets. These samples were analyzed at the AfricaRice Grain Quality Laboratory at the M’bé Research Station (Bouaké). The main parameters assessed were as follows:

3.2.1. Whole Grain Rate

For each sample, 100 g of polished rice was weighed and classified into whole-grain and broken-grain fractions using a rotary cylinder grader (Satake, Hiroshima, Japan). Whole grains (intact grains and greater than 75% intact grains) were weighed and recorded as a percentage of whole grains.

3.2.2. Varietal Mixing Rate and Grain Color Alteration Rate

The varietal blend percentage, which is a measure of varietal purity, and color damage rate, which is a measure of heat or disease damage to grains, were measured using an S21 statistical rice analyzer (LKL Tecnologia Ltda, Santa Cruz do Rio Pardo, Brazil), as previously described [5].

3.2.3. Brightness of Grains

A colorimeter (CR-400, Minolta Co., Ltd., Tokyo, Japan) was used to measure the color values of the rice grains using the L, a, and b uniform color space procedures [5]. Approximately 5 g of rice grain was placed in the sampler, and the color was captured. The samples were analyzed in triplicate, and the mean L value was reported. The L value represents the brightness or luster of the grain, where 0 = dark and 100 = white.

3.2.4. Impurity Rate

The percentage of total impurities (organic and inorganic) was obtained from a 100 g sample of husked rice by separating the impurities from the rice grains. The samples were weighed and expressed as a percentage.

3.3. Data Analysis

Descriptive statistics of the socioeconomic characteristics of the women parboilers (age, ethnicity, level of education, etc.) were calculated. A comparative financial analysis of the GEM and traditional parboiling systems was conducted using focus groups and expert opinions. The costs of all production operations at the level of each parboiling system and the selling prices of the obtained products were evaluated. The results obtained for each parboiling system were used to calculate several technical and economic indicators, notably Gross Product (GP), Intermediate consumption (IC), depreciation of equipment used, value added (VA), and gross and net income (

Table 1. Formulas for calculating some technical and economic indicators.

Some Technical and Economic Indicators	Formulas Used [8]
Gross Farm Product (GP) or Sales (SR)	=Quantity produced (by-products) × Unit price (unit produced)
Intermediate consumption (IC)	=∑Cost (Raw material, and other charges + Shelling cost)
Labor (L)	=∑ Cost (HJ/operation)
Depreciation (D)	=∑ Cost of depreciation/material for processing + Financial expenses
Total Cost (TC)	=IC + L + D
Cost of production per kg of unmilled parboiled paddy rice	=(TC − Hulling cost)/Quantity of parboiled paddy
Production cost per kg of milled parboiled rice	=CT/Quantity of milled parboiled rice
Gross Value Added (GVA)	=GB − IC
Net Value Added (NVA)	=GVA − D
Net income (NI)	=NVA − L
The cost–benefit ratio	=(NI/TC) ∗ 100

). For data concerning the whole grain rate, varietal purity rate, grain color alteration rate, grain brightness, and impurity rate, analysis of variance (ANOVA) using XLSTAT premium 2020 software was used to compare the quality characteristics of rice samples parboiled using GEM technology with those parboiled using traditional practice.

4. Results

We begin this section by presenting the socioeconomic characteristics of female parboilers. This was followed by an analysis of the rice situation and rice parboiling activities in Côte d’Ivoire. Next, we present the opportunities for rice parboiling and marketing in Côte d’Ivoire. Finally, we compare the profitability of the traditional parboiling and GEM systems.

4.1. Analysis of the Rice Situation in Cote d’Ivoire

Rice is a major source of livelihood for smallholder farmers, processors, and traders and is a major food for urban and rural people in Cote d’Ivoire, where the demand for this staple is growing. In Côte d’Ivoire, the annual per capita rice consumption also increased, reaching 104 kg from 2014 to 2018. Since 2019, the annual per capita rice consumption has been approximately 91 kg, as reported by the USDA data (Figure 3).

Rice consumption has grown in Côte d’Ivoire from 2010 to 2023, whereas production and importation have grown during the same period (

Table 2. Rice area, production, importation, exportation, and domestic consumption in Cote d’Ivoire.

Attribute	2010	2011	2012	2013	2014	2015	2016	2017	2018	2019	2020	2021	2022	2023
Area Harvested (1000 HA)	550	380	664	792	846	900	900	862	875	750	635	710	720	730
Production (1000 HA)	784	567	1015	1257	1335	1399	1335	1377	1304	1225	962	1078	1108	1131
Rough Production (1000 HA)	1206	872	1562	1934	2054	2152	2054	2118	2006	1885	1480	1658	1705	1740
Imports (1000 HA)	850	1050	1150	800	1300	1250	1300	1370	1350	980	1350	1665	1456	1450
Exports (1000 HA)	24	27	30	40	50	70	70	80	100	50	25	30	30	50
Domestic Consumption (1000 HA)	1450	1600	1900	2200	2400	2500	2600	2600	2600	2400	2450	2550	2550	2550

Source: USDA, 2024.

). To meet the high demand for rice, imports were increased during this period. This situation provides an opportunity for rice farmers and post-harvest actors, such as millers and parboilers, to invest in rice production in Côte d’Ivoire.

While Côte d’Ivoire has been increasing its rice production, the demand has grown faster, leading to a reliance on imports to meet consumption needs, particularly during international disruptions (COVID-19 and the Russia–Ukraine war) (Figure 4). Figure 4 highlights the dynamic nature of rice production, imports, and consumption in Côte d’Ivoire, which is influenced by global events. By focusing on innovation, value addition, supply chain improvements, sustainability, and export potential, youth and enterprises can seize significant opportunities to contribute to and benefit from the growth of Côte d’ Ivoire’s rice sector.

Companies and enterprises can collaborate with local farmers to produce high-quality rice varieties suitable for export, thereby increasing foreign exchange earnings. Training programs in international trade can prepare young entrepreneurs to explore export opportunities, particularly in West African markets, where the demand for rice is high. Encouraging young people to engage in agricultural innovation can increase the efficiency of rice production. Programs focused on agricultural technology, such as the use of drones, precision farming, and mobile applications for farm management, can attract young people.

4.2. Analysis of the Rice Parboiling Activities in Cote d’Ivoire

4.2.1. Rice Parboiling Activity and Equipment Used

Parboiling rice is an operation that consists of pre-cooking paddy with vapor. It is an operation that enhances the quality and yield of rice husks. Women in Cote d’Ivoire participated in this activity. According to the parboilers, the yield of pre-cooked rice after husking was shown to be higher than that of the non-pre-cooked paddy. In addition, the nutritional value (rich in vitamin A and protein), organoleptic quality, and appearance of pre-cooked rice are much better. Parboilers in Côte d’Ivoire have a good understanding of the advantages of parboiling rice, including higher head rice yield, milling recovery, and price. They also pointed out that cooked parboiled rice was less sticky and tasted better and had a higher number of vitamins than non-parboiled rice. They also pointed out that parboiled rice is good for diabetics, but did not know why this was the case. Parboilers have shown a lot of interest in producing and marketing high-quality and high-quantity parboiled rice, but they lack the equipment and methods to achieve this goal. The women indicated that the equipment and procedures currently used do not allow them to produce high-quality and high-quantity parboiled rice in a manner comparable to that of imported rice. This makes their products less competitive with imported rice, and as such, they are forced to sell at a cheaper price. The most commonly used equipment for rice parboiling in Côte d’Ivoire is traditional equipment and improved GEM equipment.

Traditional parboiling equipment consists of barrels in which paddy is soaked, preheated, and steamed (Figure 5). The stainless-steel GEM technology consists of a 400 kg capacity paddy soaking tank, two rice husk pans with accessories, a lidded pot with a strainer inside, and a 500–1000 kg hoist hung on a support with a pulley wheel to lift loads of 100 kg (Figure 5).

The GEM equipment is shown in Figure 6. The GEM system encompasses both the equipment and methodology. During its implementation in Côte d’Ivoire, female parboilers received comprehensive training in various aspects of the system. This included instructions on producing high-quality parboiled rice, selecting appropriate rice varieties and paddies for parboiling, and identifying rough rice free from disease damage or de-husking during threshing. Additionally, they learned proper cleaning techniques, such as winnowing and washing, to eliminate impurities. The training also included optimal soaking temperatures (85 °C for most varieties and aged rough rice), steaming duration (20–25 min), and drying and dehulling procedures to achieve the best outcomes.

4.2.2. Opportunities for Youth and Enterprises for Rice Parboiling and Marketing in Cote d’Ivoire

Several opportunities exist in Côte d’Ivoire for women, youth, and enterprises to take advantage of better livelihoods. The key areas revealed in this study are discussed below.

Demand for local rice exists in Côte d’Ivoire: The annual per capita rice consumption in Côte d’Ivoire is approximately 91 kg (Figure 3). Although slow, the demand for parboiled rice is growing. Improving the quality and packaging it attractively in different sizes could further increase the demand for commodities in the domestic markets of Côte d’Ivoire. However, upgrading quality to appreciable levels will not occur unless conscious efforts are made to increase investment in the local rice value chain. Increasing investment in post-harvest infrastructure and improving research and development on rice varieties locally preferred by consumers is critical to sustaining the local rice industry in Côte d’Ivoire.

Presence of the Côte d’Ivoire school feeding program, especially in remote places: The school feeding program currently running in most schools in Côte d’Ivoire is a good avenue that can be used to create a market for parboiled rice. A government policy that makes it mandatory for suppliers under the school feeding program to supply the schools with mostly parboiled rice could go a long way in creating a market and demand for local rice. Linking processors to other government institutions (such as hospitals, senior high schools, and prison services) under contract supply agreements/arrangements could promote the consumption of local parboiled rice, improve processor incomes, and trigger rice production in Côte d’Ivoire.

Presence of research institutions: The National Centre for Agronomic Research (CNRA), Agency for the Development of the RIZ Sector (ADERIZ), International Research Institute (AfricaRice, IITA, etc.), Research Laboratory from the University of Felix Houphouet-Boigny, University of Alassane Ouattara, and other universities and institutions can continue to develop and scale up improved rice varieties, such as WITA, JT11, NERICA, and ORYLUX, which are preferred by consumers because of their aroma.

Well-organized women’s groups or associations: The presence of existing female groups engaged in rice processing and marketing in rice hubs in Côte d’Ivoire provides an opportunity for capacity building and training in rice parboiling to be integrated into the value chain. Strengthening these groups to undertake community advocacy programs in Côte d’Ivoire could improve the local rice industry. Women and youth can take advantage of the paddy available in the communities and process it for a higher income.

Packaging and labeling of parboiled rice to make it more attractive: Poor packaging of local rice makes it less competitive in the market. Therefore, there is a need to package smaller sizes (1, 2, 5, 10, 25, 50, and 100 kg), as is performed for imported rice from Asia, Thailand, etc., so that many people can afford it conveniently. The use of quality packaging materials with good labels in Côte d’Ivoire will also help consumers make correct decisions.

Micro-project subsidies: The presence of government input subsidies and micro-enterprise finance programs in Côte d’Ivoire provides an opportunity for women and youth to go into rice cultivation for increased income and better livelihoods. The positive effects of input subsidy programs on production and gender outcomes have been documented. Improving the efficiency of production, processing, and transportation is an effective way to improve the system.

4.2.3. Paddy Supply Mode and Marketing of Local Parboiled Rice in Cote d’Ivoire

Parboilers buy paddy rice from paddy collectors and producers. Some parboilers are also paddy producers. The system of pre-financing paddy production through contracts is rare in the Odienné departments compared to Daloa and Bouaké. Mixing varieties is a common practice among suppliers. However, in Bouake and Daloa, parboilers are increasingly buying paddy by variety, and the varieties that are frequently parboiled are being improved. The main varieties were WITA 9, Bouaké AM, C15, C26, CY2 or JT2, CG 11 or JT 11, and ORYLUX6. The purchase price per kilogram of paddy rice is between 125 and 150 FCFA during the harvest period, and 160 to 200 or even 275 FCFA during shortage periods.

Traditionally, parboiled rice is less popular than imported rice. In local markets, traditionally parboiled and milled rice is sold at between 325 and 350 FCFA per kilogram, with an average price of 340 FCFA/kg. GEM parboiled rice is sold at an average of 400 FCFA per kilogram in markets in Odienné and Daloa and between 450 and 500 FCFA in Bouake, where women have greater mastery of the GEM system, as they were the first to acquire parboiling units equipped with GEM. The average market price of GEM parboiled rice was 425 FCFA/kg. For imported parboiled rice, the prices vary between 350 and 500 FCFA per kilogram. Parboiled and milled rice is sold in hulling units and local markets. In Odienné, customers are drawn from the local population and Guinea. In Daloa and Bouake, in addition to the local population, whose main customers are Malinké, customers come from Abidjan.

4.3. Some Socio-Economic Characteristics of Women Parboilers in the Study Areas

Table 3. Socio-economic characteristics of rice parboilers.

Variables	Odienné (N = 88)	Daloa (N = 61)	Bouake (N = 30)	Pooled (N = 179)
Marital Status
Married (%)	75	100	53	79.89
Divorced (%)	14.80	0	0	7.26
Widow (%)	9	0	33	10.06
Single (%)	1.20	0	14	2.79
Age (year)
Under 30 (%)	22.70	3.30	13.30	14.52
Between 30 and 50 (%)	63.60	93.40	30	68.16
Over 50 (%)	13.70	3.30	56.70	17.32
Level of education of parboilers
None (%)	72.62	91.51	56.70	76.30
Primary school (%)	7.14	6.78	16.70	8.67
Junior high school (6e-3e) (%)	15.48	0	16.60	10.40
Senior high school (2d-Tle) (%)	4.70	1.70	6.70	4.05
University (%)	0	0	3.30	0.58
Parboiling experience
Less than 10 years (%)	71	44	60	59.89
Between 10 and 20 years (%)	22	56	26.70	34.46
Over 20 years (%)	7	0	13.30	5.65
Main activities
Rice parboiling (%)	88	85	80	85.55
Agriculture (%)	3	0	0	1.67
Household size	5.4	10.6	6.23	7.41

describes the characteristics of the surveyed parboiler households in Côte d’Ivoire. Specifically, descriptive statistics showed that the women in the study areas were predominantly of Malinké ethnicity, mostly illiterate (76%), and predominantly married (79%), with an average of seven dependents per household. Approximately 83% of the women were aged ≤ 50 years. This highlights that parboiling is an activity practiced by relatively young women who generally have less than 20 years of practical experience in parboiling (94%). Parboiling was the main activity performed by the women (Table 3). Before the introduction of GEM in Côte d’Ivoire, the farmers had no contact with extension agents and research structures and had received no training in improved parboiling techniques. However, they had stronger relationships with millers, paddy collectors, and rice producers. Parboiled rice is intended for domestic consumption and marketing. This situation is common among professional parboilers in West Africa. However, in Odienné, parboiling is a common household practice, and parboiled rice is primarily oriented towards self-consumption as a matter of dietary habits.

4.4. Perception of the GEM System by Rice Parboilers in Cote d’Ivoire

The results of the focus group with parboilers, leaders of the association, and rice parboilers in each area of Côte d’Ivoire showed that women parboilers expressed great interest in using GEM technology and had very positive perceptions of the improved GEM parboiling system.

Women parboilers who used the GEM system appreciated it for several reasons. From a technical perspective, GEM is rust-resistant (stainless steel). Drying with the GEM is quicker than drying with conventional equipment for multi-batch proofing of large quantities of samples. Working with the GEM system requires less physical effort than working with the traditional system. There is no exposure to excessive heat or smoke, similar to traditional systems that use firewood. The GEM technique produces clean rice products. The breakage rate was low, and the appearance of the parboiled and milled rice was cleaner and more attractive. Rice parboiled with the GEM attracts new types of customers (middle-class, non-Malinké civil servants, and administrative executives). Consequently, it sells faster than rice parboiled using the traditional system. The GEM system repositioned local parboiled rice in the market compared to imported parboiled rice. Furthermore, GEM parboiling units have encouraged women parboilers to join formal cooperative and association actions to benefit from better quality of service and credit.

4.5. Profitability of Parboiling Activity with GEM and Traditional Equipment

Differences between rice parboiled using GEM technology and the traditional system were observed for the varietal mixture rate (5.5% vs. 20.8%, respectively), grain color alteration (27.9% vs. 59.1%, respectively), grain brightness (54.1 vs. 51.2, respectively), and impurity rate (0.2% vs. 0.8%, respectively). No differences were observed in the whole grain content (

Table 4. Quality parameters of parboiled rice using GEM technology and the traditional system.

Variables	Whole Grain Content (%)	Varietal Mix Rate (%)	Rate of Grain Color Alteration (%)	L (Brightness of Grains)	Rate of Impurities (%)
Traditional system	84.1 a *	20.8 a	59.1 a	51.2 b	0.800 a
GEM technology	85.8 a	5.5 b	27.9 b	54.1 a	0.200 b
Pr > F(Model)	0.686	0.006	0.001	0.002	0.002
Significance at 5% level	No	Yes	Yes	Yes	Yes

* Values followed by different letters in the same column are significantly different at the 5% level. Identical letters indicate no significant difference.

). The low level of varietal blending in the GEM parboiled rice samples is because the GEM technology training manual recommends using paddy with a high degree of varietal purity for parboiling. This is not the case in the traditional system, where the paddy is raw and unprocessed. Grain color damage was also lower for GEM parboiled rice samples than for those prepared using the traditional system. This is due to the low level of heat-damaged grains, which is related to the uniform steam distribution in the GEM system and the users’ respect for the optimal cooking time, which was set to 20 min for the GEM system. In contrast, in a traditional system, the steam distribution is non-uniform, and some parts of the system receive more heat than others, resulting in uneven steaming and burnt grains.

Moreover, the steaming time is not fixed and is generally greater than 60 min for the same quantity of sample as in the GEM system. This longer steaming time also explains why the samples parboiled in the traditional system were darker (L = 51.2) than those in the GEM system (L = 54.1).

The reduction in total impurities in GEM parboiled rice samples compared to samples parboiled according to traditional practice is due to the cleaning (winnowing and washing) of the paddy before soaking and the use of improved drying surfaces consisting of tarpaulin placed on a raised cement surface enclosed in a fence.

A comparative economic analysis of the GEM (capacity 400 kg paddy) and traditional systems was conducted for a rice parboiling session, starting from the acquisition of a 400 kg paddy to obtain the finished product (milled parboiled rice). The depreciation of parboiling equipment (GEM and traditional) was calculated based on two parboiling sessions per week (

Table 5. Depreciation of equipment used in traditional and GEM systems.

Items	Technical Variables		Traditional System	Improved GEM System
	Total Cost (FCFA)	Useful Time	Depreciation Cost in FCFA/Session	Depreciation Cost in FCFA/Session
Large-scale equipment
Traditional steaming equipment (six barrels)	75,000	2 years	391
GEM soaking tank	1,300,000	20 years		677
GEM steaming kettle	1,000,000	20 years		521
GEM pulley and rail system	700,000	10 years		729
Two GEM rice husk stoves with accessories	500,000	5 years		1042
Small tools
Three 60 L basins per soaking tank	24,000	6 months	500	500
Three baskets per soaking tank	9000	2 years	47	47
Three rakes per grouping	6000	2 months	375	375
One drying tarpaulin 7 m × 7 m	280,000	3 years	97	97
Total Depreciation			1410	3988

). The results show that the production cost of 1 kg of non-machined parboiled paddy is lower than that of the traditional system (189 FCFA/kg paddy) and that of the GEM system (198 FCFA/kg paddy). However, the production cost for 1 kg of milled parboiled rice was higher in the traditional system (325 FCFA/kg of milled parboiled rice) than in the GEM system (307 FCFA/kg of milled parboiled rice). This gives parboilers using the GEM system an average net additional gain of 73.09 FCFA/kg of parboiled paddy, or 73,090 FCFA per ton of parboiled paddy, compared with the traditional system (

Table 6. Comparative operating account of traditional and GEM systems.

Items	Unit	Traditional System	Improved GEM System
Intermediate consumption (IC)		79,700	79,856
Raw materials (paddy)		70,000	70,000
Quantity of paddy	kg	400	400
Cost per kg paddy	FCFA/kg	175	175
Energy		700	156
Wood	FCFA/session	700
Rice husks	FCFA/session		0
Electricity (fan)	FCFA/session		156
Husking (QP × MY × HC)		6300	7000
Milling yield (MY) (%)		63	70
Quantity of paddy (QP)	kg	400	400
Hulling cost per kg milled parboiled rice (HC)	FCFA/kg	25	25
Other costs		2700	2700
Transport (factory-point of sale)	FCFA	500	500
Equipment maintenance	FCFA	200	200
Paddy transport	FCFA	1000	1000
Transport of parboiled paddy to the factory	FCFA	1000	1000
Labor for parboiling operations (L)		900	2250
Winnowing	FCFA/session	0	600
Washing	FCFA/session	0	750
Soaking	FCFA/session	900	900
Depreciation of equipment (D)		1410	3988
Total expenses (TC)		82,010	86,094
Cost of production per kg of unmilled parboiled paddy rice	FCFA/kg	189	198
Production cost per kg of milled parboiled rice	FCFA/kg	325	307
Products
Quantity of husked parboiled rice	kg	252	280
Price per kg of husked parboiled rice	FCFA/kg	340	425
Gross Product (GP)		85,680	119,000
Gross added value GVA = GP − IC		5980	39,144
Net value added NVA = GVA − D		4570	35,156
Net processing income NPI = NVA − L		3670	32,906
Net additional gain with the GEM system	FCFA/session for 400 kg of parboiled paddy		29,236
	FCFA/kg of parboiled paddy		73.09
Cost/benefit ratio (NPI/TC) × 100 (%)		4.47	38.22

). The cost–benefit ratio results also show that for every 100 FCFA invested in GEM parboiling, the profit is 38 FCFA, compared to 4 FCFA for the traditional parboiling system (Table 6). This is a largely beneficial system for parboilers, with a 22.3% reduction in energy costs (from 175 to 39 FCFA per 100 kg of parboiled paddy) per cycle.

5. Discussion

AfricaRice introduced the GEM system to improve the physicochemical and nutritional value of paddy rice produced in Côte d’Ivoire. This study aimed to assess the technical and economic performance of the improved GEM parboiling system compared with that of the traditional parboiling system. The results showed that rice parboiling in Côte d’Ivoire is an activity practiced exclusively by women, as in other countries in West Africa, and has been passed down through generations. This result is in line with other studies showing that rice parboiling activity is mainly exerted by women on rice parboiling in Africa [1,7,9]. Women parboilers expressed a high interest in using GEM technology and had positive perceptions of the improved GEM parboiling equipment in Côte d’Ivoire. Parboilers perceived that the good quality of rice obtained, better nutritional value, and parboiling of a large quantity of paddy rice were the major advantages of the GEM system. The GEM system mainly aims to improve physicochemical and nutritional quality. Training and recent studies have highlighted the nutritional aspects of an improved GEM system [5,9,10,11]. The findings revealed that parboiling activity is profitable for different equipment; however, the most profitable parboiling system is the GEM. This study shows that GEM technology improves the quality of parboiled rice and increases the profit of parboilers. The GEM system reduced energy costs by 22.3%, representing an average saving of 73,090 FCFA per ton of parboiled paddy rice. The cost–benefit ratio shows that parboilers using GEM earn ten times more than those using the traditional system. These results are consistent with those of [1], who highlighted the impact of GEM on the income of rice parboilers in Benin. GEM technology enables parboilers to achieve a production level of 25 tons of high-quality parboiled rice monthly. This increased capacity can help meet the growing market demand and reduce the reliance on imports in Côte d’Ivoire. Furthermore, the GEM system has been found to have significant socio-economic benefits. These results are consistent with those reported previously [1,11]. The improved efficiency and profitability of GEM technology mean that women who traditionally engage in parboiling can achieve higher incomes, thereby improving their livelihoods and economic status. Women’s empowerment aligns with broader gender equality and economic development objectives.

The ability of technology to produce rice of consistent and superior quality also opens new market opportunities, both domestically and internationally. High-quality rice with better nutritional value can attract premium prices, thereby boosting the overall competitiveness of the rice industry.

The environmental benefits of GEM technology should not be overlooked. The reduction in energy consumption by 22.3% not only translates to cost savings but also contributes to the reduction in greenhouse gas emissions. This makes GEM technology a more sustainable option, aligning with global efforts to combat climate change and promote sustainable agricultural practices in the future.

The introduction of the GEM system in Côte d’Ivoire represents a significant advancement in rice parboiling technology. The technical and economic benefits, combined with the socio-economic and environmental advantages, make GEM technology a compelling choice for rice parboilers. Continued support for the adoption and implementation of GEM technology, along with targeted training and capacity-building programs, can further enhance its impact, leading to a prosperous and sustainable rice sector in Côte d’Ivoire.

The results from understanding the perception of rice parboilers on GEM systems suggest that the GEM parboiling system should be promoted among parboilers in Côte d’Ivoire, as parboilers perceived the good quality of rice obtained, output rate, better nutritional value, and parboiling of a large quantity of paddy rice as the major advantages of the improved GEM system [1].

The presence of established female groups involved in rice processing and marketing within rice hubs in Côte d’Ivoire [9] presents an opportunity to integrate capacity building and training in rice parboiling into the value chain of rice. Additionally, grain color damage was lower in GEM parboiled rice samples than in those prepared using the traditional system. This improvement is attributed to the reduced incidence of heat-damaged grains, which results from the GEM system’s uniform steam distribution [8] and adherence to an optimal cooking time of 20 min.

In general, significant improvements in rice quality using GEM technology present compelling opportunities to enhance the productivity, profitability, and sustainability of the rice industry. Embracing this technology could lead to better market positioning, economic gains, and a stronger agricultural sector in Côte d’Ivoire. Young entrepreneurs can start businesses focused on using GEM technology for rice processing, capitalizing on the improved quality and market demand for high-quality rice. Youth can innovate by creating value-added rice products, such as rice snacks, flour, and fortified rice, catering to niche markets and health-conscious consumers. The adoption of GEM technology can create new job opportunities in the rice processing sector, from machine operations to quality control and logistics. By engaging with GEM technology, youth can contribute to rural development, reduce urban migration, and support local economies. Enterprises can engage in contract farming agreements with local farmers and provide them with GEM technology and technical support to ensure a consistent supply of high-quality rice products. Enterprises can engage in contract farming agreements with local farmers, providing them with GEM technology and technical support to ensure a consistent supply of high-quality rice products.

Policymakers should intensify the transfer of GEM system activities in all parboiled rice production areas of Côte d’Ivoire through actions such as training local fabricators. This could be an opportunity for young entrepreneurs to invest in parboiling activities and make them a business venture.

6. Conclusions and Recommendations

This study assessed the technical and economic performance of an improved GEM parboiling system compared with that of a traditional parboiling system. The results show that female rice parboilers have a good perception of the GEM parboiling equipment, and that parboiling is a profitable business. The improved GEM system contributed to an increase in the profit of the parboilers. Indeed, parboilers using GEM technology earned an average of 73,090 FCFA (USD 146.18) more per ton of parboiled paddy rice than those using the traditional system did. GEM parboiling technology can achieve a production level of 25 tons of high-quality husked rice (lighter, more uniform color, absence of damaged grains and impurities, and low levels of broken fractions) monthly. The GEM system can contribute to upgrading the rice value chain in Côte d’Ivoire. The production of high-quality rice with consistent and superior characteristics (e.g., lighter color, more uniform color, and fewer impurities) can open new domestic and international market opportunities. Enterprises using GEM technology can achieve higher profitability, with parboilers earning an average of 73,090 FCFA (USD 146.18) more per ton of parboiled paddy rice than those using traditional methods. Young entrepreneurs can establish new businesses focused on rice processing using GEM technology. These startups can leverage the improved efficiency and profitability of GEM technology to capture market share. Youth can innovate by creating and marketing value-added rice products, such as rice flour, rice snacks, and ready-to-eat rice dishes, which cater to niche and premium markets. The adoption of GEM technology will create new jobs in rice processing plants, offering employment opportunities for the youth in rural and urban areas. The adoption of GEM technology in rice processing presents numerous opportunities for youth and enterprises in Côte d’Ivoire. By embracing these opportunities, they can contribute to the growth of the agricultural sector, enhance food security, and drive economic development.

To meet the growing demand for quality parboiled rice, we need to (i) raise producers’ awareness of quality paddy production, (ii) create parboiling centers equipped with the GEM system and high-performance hullers, and (iii) strengthen the technical capacities of parboilers through training in good parboiling practices, labeling, marketing, financial and accounting management, and cooperative life. In other words, given the potential of this new technology and the enthusiasm of women for its use, the government should step up its efforts to transfer GEM technology to all rice-producing areas across Côte d’Ivoire.

Studies also need to be conducted to ascertain consumer perceptions and preferences (organoleptic assessment) of GEM versus traditional parboiled rice and their willingness to pay for rice parboiling with GEM technology.