Journal of Agricultural Extension
Vol. 9, 2006
Utilization Status of Improved Garri Processing Technology in South
Eastern Nigeria
2
K.C. Ekwe and I. Nwachukwu
1.
2.
National Root Crops Research Institute Umudike, Abia State.
Michael Okpara University of Agriculture,Umudike, Abia State
ABSTRACT
The improved garri processing technology collaboratively developed by International Institute Tropical Agriculture
(Ibadan), and National Root Crops Research Institute Umudike has been with farmers South eastern Nigeria for over
two decades. This paper seeks to investigate the status of utilization of this technology which appears to be popular
structured questionnaires, data were collected from 320 farmers randomly
Nigeria. Through
in
among farmers
with
ecological
analyzed
Data
were
agro
the
east
South
zone.
nine states that constitute
sampled from five out
of
descriptive and Product-moment co-relation statistics. Analysis of data collected showed that the technology was in the
technology.
Again,
the
out
two
using
in
practices
most
with
study
the
area
in
medium level
utilization
offive
farmers
of
while majority offarmers utilized the grating machine (79.37%) and de-watering press (65.31%), less than half of the
(15.62%)
(39.38%)
and
machine
garri
sieving
while
period
utilized
recommended
the
utilized
few
fermentation
farmers
garri frying tray (12.81%). Also a strong relationship existed between grating machine and de-watering press as well
as between sieving machine and garri frying tray. It was thus recommended that efforts should be made by extension
processing technology over the traditional
agencies in the zone to promote and popularize the advantage of
method as well as sensitize the farmers on the dangers of inadequate fermentation of garri. Also Governments and non¬
governmental organisations can facilitate the adoption of the improved garri processing technology by establishing of
the,
to
This
encourage
areas.
will
utilize
rural
in
societies
co-operative
centres
processing
farmers
prototype
for farmers
the technology as recommended.
INTRODUCTION:
1.0
income
generation,
security,
for
food
potentials
rise
its
as
vast
to
continued
has
of
cassava
The profile
some
rare
to
attributed
essentially
is
This
re-discovered.
being
are
etc
markets
and
industrial
export
conditions;
tolerant
to
stress
extreme
even
at
productive
as
appreciably
being
such
characteristics in cassava
round
all
year
external
low
PH,
inputs;
requiring
and
drought;
soil
like
low
unfavourable conditions
availability as well as efficient production of food-energy (Beeching et al 2000; Awa and Tumentch
2001).These features particularly distinguish cassava as ideal crop for the tropics
its
content
high
well
as
cassava
as
root
of
deterioration
primary
of
occurrence
this,
early
the
of
In spite
Farmers
in
and
essential
indispensable.
its
make
processing
cyanide)
acid
(Hydrogen
of the toxic prussic
But
other
products.
and
into
garri
cassava
to
methods
process
traditional
Southeastern Nigeria have utilized
wasteful,
inefficient,
rather
processing
garri
made
methods,
traditional
the
the drudgery associated with
1999).
1985,
COSCA
(Unamma
al
et
value
its
market
unhygienic and of low quality thereby affecting
in
drudgeries
the
eliminate
basically
would
that
techniques
In response to develop improved modern
Institute
International
and
Umudike
Institute
Research
Root
Crops
traditional garri processing. The National
to
technology
processing
garri
an
improved
of Tropical Agriculture (IITA) Ibadan collaboratively developed
efficiently
product
quality
achieving
high
view
to
with
level
farm
the
at
facilitate garri processing operation
the
namely
practices
five
has
component
technology
and hygienically too. The improved garri processing
garri
the
and
machine
sieving
garri
period,
fermentation
days
machine,
3-5
grating machine, de-watering
now.
Ugwu
decades
two
for
over
zone
the
in
farmers
the
to
transferred
has
been
frying tray. The technology
many
Nigeria,
in
farmers
yet
among
was
popular
technology
the
though
(1996)
revealed that
and Nweke
farmers either did not use the technology or made selective use of its component practices.
Therefore, the thrust of this study was to examine the status of utilization of improved garri processing
technology developed by IITA Ibadan and NRCRI Umudike among end users in southeastern Nigeria.
%
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Journal of Agricultural Extension
Vol. 9, 2006
2.0
MATERIALS AND METHOD
Five out of the nine states that constitute the Southeastern agro-ecological zone of Nigeria were purposively
sampled for the study based on their being notable cassava growing areas. In each state, two agricultural
zones were selected from where a total of sixty four (64) representative farmers were randomly selected for
each state. Thus a total of three hundred and twenty farmers were randomly selected from the five states.
These states included Abia, Akwa Ibom, Ebonyi, Enugu and Imo.
Pre-tested structured questionnaires were used to collect data from the farmers. The data were analyzed
with statistical tools such as percentage, ratios and Likert’s five-point scale system. Range of scores (0,
1.. .5) depicted the number of practices in the technology utilized by each farmer in which case 0 represented
‘no practice utilized’ while 5 symbolized all practices utilized. By this arrangement, the average number of
practices in the technology utilized by farmers in the zone as well as the level of utilization of the technology
were estimated on state by state basis.
Also, using the Likert’s five - point scale, the status of utilization of improved garri processing
technology in the zone was summarized and categorized into three levels viz: High, Medium and Low.
These levels were obtained by dividing the five spaces in the range (0-5) into three parts as employed by
Onu and Obibuaku (1987). This gave a unit interval of 1.67. The unit interval was then subtracted
successively from the maximum point (5) downwards to obtain lower class marks of 3.33, 1.67 and 0
respectively. On this basis therefore, the level of utilization of the technology in a state was considered
IV
‘High’ if mean number of practices utilized was within 3.33 - 5.00
‘Medium’ if mean of number of practices utilized was within 1.67 - 3.32
‘Low’ if mean number of practices utilized was within 0 - 1.66.
Also, correlation analysis was employed to determine the relationships among the component practices
of the improved gari processing technology.
3.0
RESULTS AND DISCUSSION
Result in Table 1 shows that majority of respondents (60.8%) were between that ages of 31 and 50 years.
Abia states had more respondents who were above 40 years (63%) while most respondents (67%) in Imo
states were 40 years and below. Generally most respondents in the zone were young and energetic farmers
who could easily supply the labour and skill required in gari processing.
Again, the result reveals that 52% of respondents were males while 48% were female. This shows that
garri processing was not an exclusive responsibility of any gender in the zone. However, their were more
males in Abia(59%), Akwa Ibom (53%), Eboyi(61%), but more females in Enugu (55%) and Imo (59%).
Most of the respondents were married and had households who provided part of the labour required in
garri processing. Only about 30% of respondents were unmarried either as singles, widows or divorced.
The status of education in the zone was relatively high as 69% of respondents had formal education at
primary, secondary or post secondary, education levels. Only 21% of the respondents did not have any
formal education. It is believe that high educational status of the respondents helped them to critically
appraise the improved garri processing technology.
Based on customs, local preferences and prevailing conditions of the farmers, cassava can be processed
into a wide range of products such as garri, fufu, tapioca, starch, chips/flour (Nweke 1989). The results in
Table 1, reveals that almost all the farmers in the zone (98.8%) processed cassava into garri, a trend which
underscored the relative importance of garri as an indispensable product of cassava in the area. Only about
4.7% and 1.6% of farmers in Abia and Imo respectively did not process cassava into garri.
Also, Table 1 further indicates that while most of the farmers (79.4%) in the zone utilized the improved
methods of garri processing, about one-fifth (20.6%) of the farmers still utilize the traditional method.
However, over one-third (39.0%) in Imo and a quarter (25%) of farmers in Ebonyi state still utilized the
traditional method in garri processing which they considered to be cheap and indigenous.
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Journal of Agricultural Extension
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Furthermore, investigation was made on the use of the various component practices of the technology.
Results in Table 2 showes that in the study area, most farmers (79.4%) used the grating machine while about
one-fifth (20.6%) did not. Again, over one-third (39.1%) in Imo and about a quarter (26.6%) of farmers in
Ebonyi states did not utilized the grating machine. In Ebonyi state in particular, some farmers were still using
the manual grater for garri processing. On the other hand, in Abia state where the National Root Crops
Research Institute NRCRI Umudike that developed the technology was located, the highest proportion of
farmers (90.6%) who utilized the machine was recorded. The proximity of the Institute to farmers in the state
might have favourably influenced the use of the machine by most of them. One of the most important task in
garri processing was reducing the cassava tubers into mashes. The grating machine performs this task
effortlessly. Thus, Nweke (1994) reported that the availability of the grating machine in rural communities
encouraged cassava production indicating that land area under cassava cultivation increased from 34%
among villages where no grating machine was present to about 77% with the introduction of the machine.
The de-watering press is a mechanical device for removing the water content of the cassava mash after
for
(65.3%)
de-watering
the
press
utilized
the
area
in
study
of
farmers
majority
showed
that
2
Table
grating.
(84.4%),
(34.7%)
like
Abia
In
did
not.
states
while
one-third
over
mash
the
grated
from
water
expressing
Akwa-Ibom, Enugu (78.1%) and Ebonyi (59.4%)., there was a similar trend of most farmers using the
practice.
It was however, observed that majority of farmers in Imo (76.6%) as well as (40.6%) in Ebonyi did not
use the de-watering press. In Ebonyi State in particular, it was observed during the field survey that large
blocks of limestone were placed on the bags of grated mash for the purpose of water expression. The result
showed significant difference from the report of COSCA (1999) that there was 100% adoption of water
expressing machines among who utilized the grating machine. It is most likely that some farmers who
utilized the grating machine did not equally use the de-watering press to remove water from the grated mash.
Fermentation in garri processing plays an important role in detoxifying the poisonous cyanide content
of cassava. The longer the fermentation period, the lesser the cyanide content and safer it becomes to
so
mash
of
garri
the
fermentation
for
recommended
has
been
days
3-5
of
An
period
optimum
consume garri.
more
1990).
that
indicates
(IITA
results
Table
further
in
2
The
in
garri
of
cyanide
level
safe
a
as to achieve
for
garri
days
5
of
3
period
recommended
the
use
did
area
not
(60.6%)
study
the
in
the
farmers
of
half
than
fermentation whereas about (39.4)% used the practice. The trend was same in all the states except Enugu
where more than half of the farmers (51.6%) however, used the recommended fermentation period. The trend
of
source
essential
served
fact
as
that
the
garri
be
by
could
explained
the
not
utilizing
practice
majority
the
of
that
farmers
felt
many
generating
income
potentials,
its
result
of
a
income.
As
and
food
household
both
2
1
days,
to
fermentation
the
period
reducing
by
achieved
could
be
income
more
and
turnover
quicker
thereby sacrificing quality and safety for more cash. Nweke (1996) had observed earlier that many Nigerian
farmers no longer ferment garri more than 24 hours because of quest for quick money as well as pressure due
to hunger in the household.
as
utilized
the
practice
farmers
15.2%
low.
Only
was
the
zone
very
in
machine
sieving
the
of
garri
Use
as
where
as
many
Enugu
states
all
the
in
similar
trend
except
also
a
There
was
non-users.
84.4%
against
42.2% of farmers affirmed their use of the practice. It was observed during field survey that most farmers
sieve
garri.
materials
to
metal
of
or
plant
made
sievers
manual
woven
or
calabash
used either perforated
These locally made sievers were indicated to be cheap and readily available.
Again, the result in Table 2 showes that only few farmers (12.8%) in the zone used the garri frying tray
of
one-third
about
while
states,
the
Among
(87.2%)
did
the
use
not
practice.
the
farmers
where as majority of
(12.5)
(12.5%)
and
Imo
(7.8%),
Ebonyi
in
Abia
its
use
used
the
(31.3%)
state
practice,
in
Enugu
the farmers
Akwa Ibom (0.00%) was quite low. This was because in these areas, farmers preferred the use of locally
and
heat,
much
conserve
does
not
fryer
garri
local
But
the
disc
iron
fryers.
or
cast
made shallow aluminum
has fuel use efficiency of less than 10% while it exposes the users to much heat, smokes and cyanide fumes
(IITA, 1990).
Furthermore, the extent of utilization of the improved garri processing technology is discussed in
relation to ratios and levels of utilization of the technology in the study area. Results in Table 3 reviews that
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Journal of Agricultural Extension
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from the calculated mean score of utilized practice, the ratio of utilized practices among farmers in the zone
was approximately 2:5. Also the approximated ratio of utilized practices among the five states indicated 3:5
for Enugu, 2:5 for Abia, Ebonyi and Akwa Ibom respectively and 1:5 for Imo state. This implies that in the
study area, each farmer utilized an average of two out of five practices in the technology. Similarly, in Abia,
Ebonyi and Akwa Ibom States, each farmer utilized two out of the five practices in the technology.
However, in Enugu State, each farmer utilized an average of three out of five practices as against one out of
five practices in Imo State.
Results in Table 3 further showes the levels of utilization of the component practice in improved garri
processing technology among farmers in the study area. There was a medium level of utilization of the
technology in the entire study area. For the states, utilization of the technology was in the medium level
except in Imo where the level was rather low. Also, it was observed from Table 3 that 14.1% of the farmers
in the zone, utilized no improved practice in technology, 15.9% used only one practice, 33.8% used two
practices, 23.8% used three; 5.6% used four while only 6.9% utilized all the practices in the technology. It
was also observed that many farmers utilized the de-watering press along side the grating machine. This
might be responsible for the prevailing trend of two out of practices being utilized by most farmers in the
zone.
Again, since the gari processing technology consisted of five distinguishable component practices as
earlier identified, it could be that farmers’ adoption of one practice might have influenced the use of another.
Result of analysis determining the trend and strength of relationship between the practices was presented in
Table 4. While grating machine had a strong positive relationship with de-watering press (0.6183), there was
however, positive but weak relationship with other practice such fermentation period (0.1578), sieving
machine (0.1768) and frying machine (0.1260). This implies that use of the grating machine strongly
encouraged farmers’ use of the de-watering press even though the former did not influence the use of other
practices. This was confirmed by the fact that majority of the farmers used the de-watering press immediately
after grating cassava at the processing centres.
Relationship between the de-watering press and fermentation period (0.1976), sieving machine
(0.2593) and frying tray (0.1222) were positive but weak. This implies that use of other practices did not
necessarily depend on de-watering press. For instance, although fermentation commenced at the de-watering
press often times it was not completed there. Similarly, use of recommended fermentation period had positive
but weak correlation with all the practices. This implies that use of fermentation period did not substantially
depend on any other practice.
However, there was a strong positive relationship between use of sieving machine and gari frying
equipment (0.6075). This showed that farmers who used the gari sieving machine most likely used the
improved gari frying equipment also.
CONCLUSION
The results of this analysis revealed a very surprising phenomenon that in Southeastern Nigeria, use of
improved garri processing technology was at a medium level after all with most farmers utilizing only two
out of the five component practices in the technology while an insignificant proportion of 6.87% utilized the
practices. This phenomenon was contrary to the general impressions that improved garri processing
technology was popular among farmers and to a large extent being utilized by them for garri processing in
the study area. While, the grating and de-watering machines were available in most garri processing centres
visited, the sieving machine and garri frying trays were not readily in use as farmers opted for the tedious but
locally made device. Also, most farmers fermented their garri only overnight while it was in the de-watering
press, a situation which indicated that most garri processed in the study area might still contained significant
proportion of the toxic cyanide.
It is therefore recommended that conscious effort should be made by agricultural extension
organizations in the zone to popularize the use of sieving machine and garri frying trays so as to eliminate the
tedium and drudgeries associated with the local devices. Further emphasis should be laid on the fermentation
of garri for at least three days to ensure processing of quality and safe garri product.
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Journal of Agricultural Extension
Vol. 9, 2006
centres
processing
the
at
processing
for
garri
machines
all
the
of
that
availability
Again, it is believed
organizations
non-governmental
and
end,
this
To
farmers.
governments
utilization
their
by
would encourage
farmers’
various
Alternatively,
in
machines
place.
these
with
centres
prototype-processing
can establish
modern
own
to
organizations
non-governmental
and
Government
assisted
be
can
by
societies
cooperative
garri processing machines. This also will boost garri processing, as well as utilization and diffusion of the
technology in the study area.
REFERENCES
Awah, E.T. and A Tumanteh (2001), Cassava based cropping systems and use of inputs in Different
Ecological zones of Central Africa. African Journal of Root and Tuber Crops Vol. 4; No. 2.
of
Cassava.
Deterioration
physiological
(2000),
harvest
Post
Tohme
J.
T.
Niger
and
J.R.,
Beeching,
Tsukuba,
in
held
Root
Crops
of
Tropical
Society
International
of
Proceedings of 12th Symposium
Japan, September, Pp. 10-16.
Ibadan,
IITA,
20,
No.
Working
(1999),
paper
COSCA
(COSCA)
Africa
in
of
Cassava
Collaborative Study
Nigeria. Pp. 5-25.
manual,
reference
A
Africa.
in
(1990)
Tropical
(IITA)
Cassava
of
Agriculture
Institute
Tropical
International
IITA, Ibadan, Nigeria. Pp. 6 - 15.
Nweke F.I. (1994), Processing potentials for cassava production growth in Africa. COSCA working paper
No. 1 1, IITA, Ibadan, Nigeria. Pp. 15 - 17.
Nweke F.I (1996) Cassava: a cash crop. Collaborative Study of Cassava in Africa; working people No 14
IITA Ibadan Nigeria
Nweke F.I. (1989) Processing potential of cassava in Nigeria. IITA Ibadan, Nigeria. Pp. 4-6.
in
Agricultural
the
variables
Interfering
(1987),
of
performance
Appraisingand
Obibuaku
Onu D.O.
of
University
Extension,
of
Agric.
the
Dept,
in
A
mimeograph
Imo
of
State.
Development Programme
Nigeria, Nsukka. P. 21.
Agriculture,
of
Journal
in
Nigeria.
distribution
cassava
(1996),
of
Determinants
and
Nweke
F.I.
Ugwu B.O.
277.
275
York.
New
Pp.
Inc.
Expediting
Publication
Environments
and
Ecosystems
Unamma R.P.A; Odurukwe, S.O; Okere, H.E, Ene L.S.O. anÿ O.O.Okoli (1985), Farming System in Nigeria.
Report of the Benchmark of the Farming Systems of South East Agro-ecological zone of Nigeria,
NRCRI Umudike, Nigeria. P.25.
130
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Journal of Agricultural Extension
Vol. 9, 2006
TABLE 1: Percentage distribution of respondents according to whether they processed
cassava into garri and garri processing method utilized
Abia
Age
30 years & below
31-40
41-50
50 years & above
Total
Sex
Male
Female
Total
Akwa ibom
Ebonyi
N = 64
N = 64
N = 64
N = 64
N = 64
N = 320
15.6
20.31
29.6
34.37
100
6.25
32.81
35.94
25.00
100
20.31
43.75
26.56
8.38
100
9.38
32.81
29.69
28.12
100
25.01
42.19
20.31
12.51
100
15.31
34.38
28.43
21.88
100
59.37
40.63
100
53.12
46.88
100
60.94
39.06
100
45.31
54.69
100
40.62
59.38
100
51.88
48.12
100
46.87
53.13
100
81.24
18.76
100
65.06
34.94
100
70.31
29.69
100
28.13
20.31
39.06
-12.50
100
28.13
25.00
26.56
20.31
100
7.82
26.56
35.93
29.69
100
20.,63
28.43
32.19
18.75
100
100.00
0.00
100.00
100.00
0.00
100.00
98.44
1.56
100.00
98.75
1.25
100.00
25.00
75.00
100.00
9.38
90.62
100.00
39.06
60.94
100.00
20.61
99.39
100.00
Marital Status
Married
71.88
85.95
Not Married
28.12
14.06
Total
100
100
Educational Status
No Education
15.63
23.44
Primary
40.63
29.18
29.65
29.69
Secondary
Post Secondary
14.06
17.19
100
Total
100
Processing Cassava into Garri
95.31
100.00
No
0.00
4.69
Total
100.00
100.00
Garri processing method utilized
12.50
87.50
Improved
Total
100.00
Sources: Field Survey 2003
Traditional
15.63
84.37
100.00
Enugu
Imo
S.E. Zone
TABLE 2: Percentage distribution of respondents according to practices in the improved
garri processing technology utilized.
Abia
N = 64
Akwa Ibom
Ebonyi
Enugu
Imo
S.E. Zone
N = 64
N= 64
N= 64
N= 64
N = 3320
Grating Machine
Users
90.62
84.37
73.44
57.50
60.94
79.37
Non Users
9.38
15.63
26.56
12.50
39.06
20.37
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Journal of Agricultural Extension
Vol. 9, 2006
Total
100.00
100.00
100.00
100.00
100.00
100.00
De-watering Press
Users
84.37
81.25
59.37
78.12
23.44
65.31
Non Users
15.63
76.56
100.00
40.63
100.00
21.88
Total
18.25
100.00
100.00
100.00
34.69
100.00
3-5 Days fermentation period
Users
35.94
43.75
31.25
51..56
34.38
39.38
Non users
64.06
68.75
48.44
100.00
100.00
100.00
65.62
100.00
60.62
Total
56.25
100.00
Users
15.62
1.56
42.19
9.37
Non Users
84.38
98.62
57.81
Total
100.00
100.00
9.38
90.62
100.00
100.00
90.63
100.00
15.62
84.38
100.00
Users
15.62
9.38
42.19
9.37
15.62
Non Users
84.38
57.81
100.00
84.38
100.00
90.62
100.00
90.63
Total
1.56
98.44
100.00
100.00
100.00
Frying Tray
Users
7.81
0.00
12.50
31.25
12.50
12.81
Non Users
92.19
100.00
87.50
68.75
A87.50
87.19
Total
100.00
100.00
100.00
100.00
100.00
100.00
100.00
Sieving machine
Sieving Machine
Sources: Field Survey 2003
TABLE 3: Distribution of respondents according to number of practices in the
improved garri processing technology utilized.
Number of Practices Utilized
State
Abia
Akwa Ibom
Ebonyi
0
1
3
8
(4.69)
(12.50)
6
6
(9.380
(9.38)
7
2
4
3
5
18
6
2
(28.13)
(9.38)
(3.13)
27
18
0
4
(42.19)
(39.06)
(0.00)
(0.00)
28
18
0
4
27
. (42.19)
Mean/Ratio
of
utilization
Medium
(Max=5)
utilization
2.3
Medium
2.1
Medium
2.1
Medium
7
132
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Journal of Agricultural Extension
Vol. 9, 2006
(10.94)
(10.94)
(43.75)
28.13)
(0.00)
(6.25)
2
9
21
9
7
16
(3.13)
14.06)
(32..81)
(14.06)
(10.94)
(25.00)
17
21
15
6
5
0
(26.56)
(32.81)
(23.44)
(9.38)
(7.81)
(0.00)
45
51
108
76
18
22
(14.06)
(15.94)
(33.75)
__
Enugu
Imo
S.E. Zone
Source:Field Survey 2003;
2.9
Medium
1.4
Low
2.1
Medium
(23.75)
(5.63)
(6.87)
Figures in parentheses are percentages.
TABLE 4: Correlation matrix of relationships among the component practices of
nrcri/iita improved gari processing technology.
Gramac
Demac
Ferm
Semac
Gramac
1
Demac
0.6183**
1
Ferm
0.1578
0.1976
1
Semac
0.1768
0.2594
0.1992
1
Frymac
0.1260
0.1222
0.1886
0.6076**
Frymac
1
Statistically significant at 5% significant level.
Gramac = Grating machine
Ferm = 3-5 fermentation period
Demac = De-watering press
Frymac = Gari frying equipment.
Semac = Sieving machine
133
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