Consumer valuation of an improved rice parboiling technology: Experimental evidence from Cameroon

Etoa, Joséphine Mireille Akoa; Ndindeng, Sali Atanga; Owusu, Eric S.; Woin, Noé; Bindzi, Boniface; Demont, Matty

doi:10.22004/ag.econ.233845

Cited by 3 publications

References 12 publications

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Physical and Milling Quality of Milled Rice in Indonesia

Kobarsih

Indrasari

2021

kaunia

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More than 250 rice varieties are grown in Indonesia from new superior varieties and local varieties with aromatic, non-aromatic aromas and pigmented rice. Rice quality is one factor that must be considered in addition to high productivity. Generally, the quality of grain and rice quality in Indonesia have met the quality standards set based on SNI 0224-1987/SPI-TAN/01/01/1993 and SNI 6128:2020. Ricequality is determined by several factors such as grain appearance, nutritional value, cooking and eating quality and become one of the foremost considerations for rice buyers. Such information can be utilized as basic data of character of genetic resources on assembling of new superior varieties by rice breeders. Those information can be used as a descriptive information for farmers and rice productivity, high yield, and better rice quality. Good quality local cultivar can be used as parents for the formation of new superior varieties.

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Physical and Milling Quality of Milled Rice in Indonesia

Kobarsih

Indrasari

2021

kaunia

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New Experiments in Agriculture

Voors¹,

Demont²,

Bulte³

2016

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The adoption and impacts of improved parboiling technology for rice value chain upgrading on the livelihood of women rice parboilers in Benin

Arouna

Aboudou

Ndindeng

2023

Front. Sustain. Food Syst.

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Food insecurity and child malnutrition remain persistent problems in sub-Saharan Africa. Rice is a staple food for more than half of the world’s population. However, white rice is poor in micronutrients and records higher glycemic values compared to parboiled rice. An improved parboiling system called “Grain quality enhancer, Energy-efficient and durable Material” (GEM in short) allows the processing of quality rice with better physical and nutritional properties compared to traditional systems. This paper assessed the drivers and impact of the adoption of the GEM system on women’s livelihoods. A total of 822 rice women parboilers were randomly sampled and interviewed in Benin, in regions where the GEM system was introduced. We employed the endogenous switching regression model (ESR) to assess the impact of the GEM system. We found evidence that adoption of the GEM system increased women parboilers’ rice output rate (dehulling return), income and food security and reduced poverty. The impact of the GEM system is estimated at 14.38 kg of milled rice per 100 kg of paddy (21.46%), equivalent to US$ 7.25 of additional income (17.77%). A significantly lower poverty rate of 26% was found among households due to the adoption of the GEM system. These results are supported by women’s perceptions that the output rate, better nutritional value and reduction of broken rice during dehulling are major advantages of the improved parboiling system. Policy actions such as training of local fabricators and credit options are required for out-scaling and sustainability of the improved parboiling system.

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Consumer valuation of an improved rice parboiling technology: Experimental evidence from Cameroon

Cited by 3 publications

References 12 publications

Physical and Milling Quality of Milled Rice in Indonesia

Physical and Milling Quality of Milled Rice in Indonesia

New Experiments in Agriculture

The adoption and impacts of improved parboiling technology for rice value chain upgrading on the livelihood of women rice parboilers in Benin

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