ABSTRACT
The study investigated the effectiveness of transfer and utilization of odourless cassava fufu flour processing technology among rural women in South–Eastern, Nigeria A purposive and multistage random sampling technique was used to select a sample of 480 respondents across the three selected State in South East, Nigeria. Data were collected through interview schedule/questionnaire and Focus Group Discussion. Descriptive and inferential statistics were used to realized and test data. Respondents had a mean age of 40 years in South East , Results of the mean ( 2.87) of the respondents indicated that the transfer agents were not very effective in transferring the technology. On effectiveness of utilization, a pooled mean of ( 3.0) indicated an effective utilization. On factors influencing transfer a very high proportion indicated (82.5%, 85% and 85%), that cost of technology, cosmopolitness and timely provision of the module severely influenced transfer across the States, while result on factors influencing utilization show that benefits ( 4.40) smell ( 3.45) acceptability ( 4.30) affordability ( 4.40) and type of demonstration ( 4.30) influenced the utilization of the technology to a great extent. Results from test of hypothesis one revealed a significant influence between methods used in transfer and utilization of odourless cassava fufu flour in South East (X2 67.20, P < 0.05 ). Hence the null hypothesis was rejected and the alternative accepted at 5% level of probability. Tobit regression result on (age, education, farm size, and out-put) influenced utilization of the odourless cassava fufu flour processing technology in South East at ( X2 66.06, P < 0.05)of probability. The simple linear regression estimate model also indicated a significant relationship between farmers utilization and contact with transfer agencies at ( R2 0718, P < 0.05 ) level of probability. Result of Tobit regression also indicated a positive and significant influence between effective transfer and the technological characteristics of the odourless cassava fufu flour processing technology in South East at (R2 0.787 , P < 0.05 ) levels of probability. Tobit regression estimate result on showed that (simplicity and time saving at ( 052.76, P < 0.05 ) level of probability influenced the effectiveness of odourless cassava fufu flour processing technology transfer in South East, Nigeria. Result from Tobit regression estimate on hypothesis six revealed that the economic characteristics influenced utilization of odourless cassava fufu flour at ( 0.507, P < 0.05) level of probability.
The result of ANOVA showed a no significant difference in the utilization of odourless cassava fufu flour processing technology transferred based on the significant value (F- value 3.89, P < 0.05) across South East ,Nigeria. The study recommended more visitations between the transfer agencies and the respondents also by timely provision of technology module and regular training to the utilizers of the technology across the South Eastern Nigeria in other to enhance the rate of utilization of the technology across the States studied.
TABLE OF CONTENTS
Title page i
Declaration ii
Certification iii
Dedication iv
Acknowledgments v
Table of Contents vii
List of Tables xi
List of Figures xiii
Abstract xiv
Chapter 1
Introduction
1.1 Background
of the Study 1
1.2 Statement of Problem 5
1.3 Research Questions 8
1.4
Objectives of the Study 9
1.5
Hypotheses of the Study 10
1.6 Justification
of the Study 11
1.7 Scope of the Study 12
1.8 Definition of Terms 13
1.9Limitations of Study 14
Chapter 2
Literature Review
2.1.1 Concept of Technology 16
2.1.1.2 Concept of Technology Transfer/Adoption 16
2.1.1.3 Importance
of Technology 17
2.1.2 Cassava By -Products in Nigeria’s Economy 18
2.1.3 Trends of Agriculture in Nigeria 19
2.1.4 Demand and supply trend of cassava in
Nigeria 22
2.1.5 Expansion in cassava
production 25
2.1.6 Constraints to cassava production in Nigeria 27
2.1.7 Cassava
as food security crop 28
2.1.8 Gender
and cassava production 28
2.1.9Cassava
processing technologies 40
2.1.10 Odourless cassava fufu
flour 41
2.1.11 Agricultural extension transformation approach 44
2.1.12 Research,
technology development and transfer 47
2.1.13 Technology generation sub-system 51
2.1.14 Technology dissemination 56
2.1.15 Diffusion and adoption of innovation 60
2.1.16 Attributes of innovation and rate of adoption 66
2.1.17 Communication concept in agricultural extension 72
2.1.18 Communication channels in agriculture 76
2.2 Review of Empirical Studies 79
2.3 Theoretical background to the study 98
2.3.1 Diffusion of innovation theory 99
2.3.2 Knowles’ adult learning theory assumptions 105
2.3.3 Theoretical framework of the study 109
2.4 Conceptual framework of the study 113
Chapter 3
Research Methodology
3.1 Study area 117
3.2 Study population 121
3.3 Sampling
procedure 121
3.4 Data collection 122
3.5
Validity of instrument 123
3.6
Reliability of instruments 123
3.7 Data analysis 123
3.8 Measurement of variables 133
Chapter 4
Results and Discussion
4.1a Socio-economic
Characteristics of the Respondents (Cassava women Farmers) 140
4.1b Socio-Economic Characteristics of Transfer
Agents 148
4.2a Awareness of odourless cassava fufu processing technology by farmers 152
4.2b Awareness of odourless cassava fufu processing technology by transfer agents 154
4.3 Source of Information on Odourless
Cassava Fufu Technology 156
4.4 level
of transfer agent contact with the women farmers 159
4.5 Methods used by transfer
agencies to transfer odourless cassava
fufu processing technology 162
4.6 Different types of processing activities
utilized by the women processors of
Odourless cassava fufu technology 164
4.7 Effectiveness of the transfer agencies 166
4.8 Effectiveness
of Utilization of Odourless Cassava Fufu Processing Technology 168
4.9 Effective
transfer of odourless cassava fufu processing technology by transfer
agencies 170
4.10 Factors
influencing the effective utilization of odourless cassava fufu
processing technology 173
4.11 Hypothesis
Testing 177
4.11.1 Hypothesis 1 177
4.11.2 Hypothesis 2 181
4.11.3 Hypothesis 3 185
4.11.4 Hypothesis 4 187
4.11.5 Hypothesis 5 190
4.11.6 Hypothesis 6 194
4.11.7 Hypothesis 7 197
Chapter 5
SUMMARY, CONCLUSION AND RECOMMENDATIONS
5.1 Summary 199
5.2 Conclusion 204
5.3 Recommendations 207
References 208
Appendix 1 226
Appendix 2 243
Appendix 3 246
List of Tables
Table Title
Page
4.1 The
Socio-economic Characteristics of women Farmers 147
4.1.2 The Socio-economic Characteristics of Transfer Agents 151
4.2a Distribution
of respondents based on their Awareness of Odourless
Cassava
Fufu
Processing Technology by Farmers 152
4.2b Awareness of Odourless
Cassava Fufu Processing Technology by transfer Agents 155
4.3 Distribution
of respondents based on source of information on odourless
cassava
fufu technology 158
4.4 Distribution
of respondents based on the rate transfer agencies contact with the
women farmers 161
4.5 Methods Used by the Different Transfer
Agencies in the Disseminating
Odourless Cassava Fufu Processing
Technology 163
4.6 Methods
utilized by the women proccessors of odourless
cassava fufu
technology 165
4.7 Distribution
of respondents based on the effectiveness of transfer odourless
Cassava fufu
processing technology 167
4.8 Effectiveness
of Utilization of Odourless Cassava Fufu
Processing Technology 169
4.9 Factors Influencing Effective Transfer of odourless Cassava Fufu Processing
Technology
by transfer Agents 172
4.10 Factors
Influencing the Effective Utilization of Odourless Cassava Fufu
Processing Technology 176
4.11.1 Tobit regression estimate
of relationship between method used in transfer and
utilization of odourless cassava fufu in the study area 180
4.11.2 Tobit regression estimates of the influences socioe-
conomic characteristics of the
women farmers
(respondents) on their utilization of cassava odourless fufu
processing technology 184
4.11.3 Simple linear regression of the relationship
between farmers (respondents)
utilization of odourless cassava
fufu processing technologies and contact with
transfer agencies 186
4.11.4 Regression
estimate of the influence of technological characteristics on the
effectiveness
of transfer of odourless cassava fufu
flour processing 189
4.11.5 Regression
estimate of the influence of economic characteristics of the technology
on
the effectiveness of transfer of odourless
cassava fufu flour by the
transfer agencies 193
4.11.6 Regression
estimates of influence of technological characteristics on the
effectiveness
of utilization of odourless cassava fufu
flour 196
4.11.7 ANOVA (DNMRT) showing differences in the utilization of odourless
Cassava
fufu flour processing technologies
across the States studied 198
List of Figures
Figure Title
Page
1 Flowchart
for the Production of Odourless Cassava Fufu Flour 43
2 Adopter
categories on the basis of Innovativeness 70
3 Conceptual Framework 114
4 Map of study area 119
CHAPTER 1
INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Agricultural transformation can
be achieved in Nigeria through effective, well-designed and well-executed system
of technology development, transfer and utilization among it citizenry (Olatunji, Nwakor and Asumugha, 2015). Agriculture occupies a key position
in Nigeria’s economy judging by its critical roles of enhancing food security,
revenue generation, as well as provision of employment and raw materials for
industrial development (Mehari, Amsalu and Tewedros, 2015). These roles have
made the sector very critical in Nigeria’s march towards economic development
(IITA, 2009, 2013)
From post-independence
era till date,agriculture has been the major and
most important factor
to our developmental efforts (Nwachukwu,
1999). Agriculture provides the basic food requirements for the country’s
teeming population, contributes to the country’s foreign exchange earnings which
in turn enhance importation of other needed commodities, provides employment
for a greater part ofthe working population, serves as a source of local raw
materials for industries, and ensures a high
per capita real income for farm families in the rural and urban areas of
Nigeria.
Attempts by previous governments to develop and reform
the agricultural sector attest to this fact. The Federal Government of Nigeria
has in the past made efforts to expand and modernize agriculture, with a view
to increasing agricultural productivity and enhancing food security in the
country. In spite of these efforts, the demand for food production does not
appear to be meeting domestic and
export needs. Nigeria is unarguably
one of the most endowed countries in the world.It has abundant land, water and
human resources. However, in spite of these advantages and past agricultural policies
and programmes, quality food in sufficient quantities has continued to elude the
majority of the population.
The contributions of
agriculture to the Gross Domestic Product (GDP) declined steadily from 63% in 1960-61
to 37% in 1999, 23.86% in 2013,24.18 % in 2014 (CBN Annual report 2013-2014) 33.85%
in 2017(NBS, 2017) and 25.9% in 2018 (NBS, 2018).Nigeria has continued
to import food to bridge
the alarming gap created by
insufficient locally-produced food
items due to the decline
in the output of our major food
crops. The problems which plague Nigeria development efforts have not
abated,despite the array of measures already taken or currently being contemplated
by various governments to attain the major objectives of self-sufficiency( Nwachukwu
(1999),as cited in Ekwe (2004).
In Nigeria, research studies have shown that women
play major roles in key farming operations such as planting, weeding and
harvesting and processing. Some areas have certain crops designated ‘female’
crops. Findings from the United Nations Development Programmes (UNDP) also
reveal that women make up to 60-80% of agricultural labour force in Nigeria
(World Bank, 2003).
The process of
agricultural development is not a simple one. It is a complex process that
requires a series of interrelated and communicatively-linked systems to
generate and diffuse information and technical innovation, ranging from
abstract theories and assumptions of science, through applied research,
development of specific innovations, and adaptive testing, to diffusion of the
locally-tested product to the farmer, (Lionberger and Chang,1970; Nwachukwu, 1999).Enhancing food production in Nigeria
demands that farmers should be reached with appropriate technologies that are economically
- viable and culturally - acceptable (Sokoya, 1998).
Food crops travel along the food value
chain from input supply todemand and consumption. Value addition to food is an
effort to reorient production to meet future challenges from the viewpoint of
increase in food production, income of households and national food security (Ifenkwe,2017).For
cassava production to be market- driven, value must be added to it, through
conversion to other by–products such as garri, odourless cassava fufu, tapioca,
starch, chips, flour, and animal feed that are more stable, safer, available and
market preferred (Nwosu and Ogbonnaya, 2014; Obinna,2015).
Analysis of the effectiveness of transfer and
utilization ofodourless cassava fufu processing technology is the focus of this
research. In this study, transfer
and utilization of the new agricultural
technology is viewed as taking place in two
inter-related parts of
technology transfer.
(i)
The transfer sub-system or dissemination agencies(extension)
(ii)
The utilization
sub-system (farmers).
Each sub-system has the resources and methods
through which resources and decisions are applied to produce an output. The two
sub-systems have new and improved agricultural technology as their outputs. For
the farmer’s sub-system, the ultimate outputs are increase in crop yield and income.
Effective transfer and utilization of technology is, therefore, viewed as a
process through which the results of the transferred technology will lead to the
utilization of the technology in order to maximize farmers yield and increase income
in a relatively short period of time by the utilizers of the technology
(Nwachukwu, 1999).
Cassava Fufu is the second major product consumed by
households in South-east, Nigeria. It ranks next to garri in importance. It is
a fermented wet paste made from cassava roots. Cassava Fufu is very rich in
carbohydrate. Traditionally, it is produced in the wet form with moisture
content of 40 -50 percent and with characteristic offensive odour. It is widely
consumed in the Eastern and South-western Nigeria. The odour in the cassava
fufu makes the product highly perishable with a short shelf life, compared with
garri. The marketing structure is similar to that of garri. However, the price
of wet fufu is lower, at ₦ 2000 per basin.
In order to increase its shelf life, quality and quantities supplied, odourless Cassava fufu
processing technology was developed by the National Root Crop Research
Institute, Umudike some decades ago. Odourless cassava fufu is a white
fermented carbohydrate food produced
from cassava root, unlike
the traditional fufu
whichis normally in wet form, and
highly perishable. The fufu is presented
in dried form, is odourless,inelastic and slightly sour having a low particle size
and zero cyanide
content (FIIRO,2016).
Odourlessc assava fufu processing flour is one of the
off-farm activities carried out by the rural women. It is, therefore, necessary
to extend and device
improved techniques capable of increasing the income-generating capability of
rural women and enhancing acceptability of cassava value-added products and
widening the market base.
Odourless Cassava fufu processing involves a combination of
activities which are performed in stages. Such activities are: (i) Peeling;
(ii) Fermenting by soaking in water, (iii)Removal ofwater, grating into mash, (iv) Putting the grated mash into a container, covering and
leaving it for a day, dehydrating
by pressing inside a clean bag, (v) Breaking the pressed
mash into granules,(vi) Spreading thinly to dry on a clean surface preferably
on a raised platform,(sundrying),
(vii) When dry, grindingto
fine powder and sifting, (viii) Packaging
in an airtight container
or food–grading polyethylene bag.
Odourless cassava fufu has the potential to improve the
rural economy in South-East Nigeria by reducing surpluses of cassava tubers; thereby increasing the market which will result in the
expansion ofthe area under cultivation, thereby encourage large-scale use of
processing technology by the processors and ultimately increasing their income.
1.2 STATEMENT OF PROBLEM
Nigeria
needs a road map for sustainable food security, as a result it is necessary to
encourage increase food production, in the country by increasing the number of
producers and the level of produc tivity mostly at the grassroots level (Umeh
and Nwachukwu,2015) Food production in Nigeria seems to be declining over the
years, in spite of the fact that technology advancement has been recorded in
numerous fields (Olatunji et al, 2015).
Ijere (1992) explained that the rapid increase in Nigeria’s population growth
has continued to widen the gap between food demand and supply. Several factors
have been linked to this undesirable situation, These include: low income/capital,
land fragmentation, use of crude and simple implements, rural-urban migration
of youths, poor rural infrastructure, pests and disease out-break, poor
processing and storage facilities, inadequate technologies and ineffective
agricultural extension systems (Ugwoke et al., 2005; Olatunji et al.,
2014, NBS,2018).
Nigeria and many other West African countries
have a network of national
and international agricultural
research stations, with several years of research experience on the problems of soils, crops and livestock
development in the area (Nwachukwu,
1999). In Nigeria, out of 20 Commodity Research
Institutes created by the Federal Government of Nigeria, five are concerned
with arable food crops
research. They are, National Cereals Research
Institute (NCRI), National Root
Crop Research Institute, Umudike (NRCRI),National Horticultural Research Institute, Ibadan (NIHORT),Institute
of Agricultural Research and Training
(IAR&T) Ibadan, and Institute
of Agricultural Research (IAR), Zaria. The National Root Crops Research Institute,
Umudike,
Abia State is an agricultural
research institute in Nigeria. Its origins can
be traced back to an experimental farm established at Moor Plantation, Ibadan
on January 1, 1923 by the Nigerian
Department of Agriculture. The School of Agriculture was
established in 1955, and the two establishments were combined as the Eastern
Nigeria Agricultural Research and Training Station (ARTS) in 1956, with
headquarters at Enugu. In 1972, the
institution assumed federal status as the Federal Agricultural Research and
Training Station (FARTS). In 1976 it was renamed the National Root Crops
Research Institute, coming under the Agricultural Research Council of Nigeria.
In 1995, the training wing was split off as the Federal
College of Agriculture, Ishiagu.The institute conducts
research into genetic improvement of economically important root and tuber
crops such as cassava, yam, cocoyam, sweet potato, Irish potato, ginger, rizga,
Hausa potato, sugar beets and Turmeric. It also researches subjects such as
crop cultivation techniques, storage, processing and utilization of the
crops,
Over two decades ago, Odourless cassava fufu processing technology
was introduced to the farmers of South-east
agro-ecological zone in Nigeria by the NRCRI, Umudike, through the relevant transfer agencies in the Zone. The NRCRI has the responsibility
of research into genetic improvement of cassava, yam, sweet potato, ginger, turmeric
and cocoyam (Oguniyan et al., 2012; Nwakor et al., 2014). According to Olatunji and
Nwakor (2015), there were at least 16 categories of root and tuber crops
technologies that the NRCRI had developed and disseminated. Some of these
include, improved cassava varieties, improved sweet potato varieties, improved
yam varieties, value addition to food crops, and improved Odourless cassava fufu processing technology.Odourless cassava fufu,
produced from Cassava (Manihot esculenta)
,is an important food security crop grown mostly by women in the South-Eastern,
South-Southern and South-Western Nigeria (Ikwelle et al., 2003).
The National Root Crops Research Institute (NRCRI), Umudike
having promoted value addition and processing technology for Odourless Cassava fufu
(Olatunji and Nwakor, 2015). It is expected that this technology would have been transferred from
the research station to the end users (that is, the farmers) via the transfer agencies. The goal
of achieving agricultural transformation would be a mirage if developed
technologies remain in the research stations.
Against this background, it was pertinent to ascertain the
extent to which Odourless Cassava Fufu Flour processing technology, developed by the NRCRI,
Umudike, was transferred to women farmers by transfer agencies in South-East, Nigeria. Research work by Olatunji
and Nwakor, (2015) Okorafor and Nwaobiala (2014) Nwakor, Aniedu and Olatunji (2014),
Anamgbo et al, (2006) Ekwe (2004) focused
their studies on
South-East and specifically on value addition and factors affecting garri
processing, and other cassava by–products such as the odourless cassava fufu in the region.
This researcher is however worried by the low supply recorded in demand of odourless
cassava fufu in the region, In spite of the breakthroughs recorded by NRCRI in
technology development; this odourless cassava fufu flour products is not available
in the common markets and restaurants like garri and semovita. Again, there has been few or no research known to this researcher, which systematically studied transfer
agencies and rural women farmers situation particularly as they affect transfer
and utilization of odourless cassava
fufu flour processing technology.
This study, therefore, sought to provide information on the analysis
of effectiveness of transfer and utilization of odourless cassavafufu
processing technology among rural women in South-East Nigeria.
1.3 RESEARCH QUESTIONS
The following research questions were addressed in this
study:
i. What are the socio -economic
characteristics of the respondents?
ii. Are the women farmers aware of the odourless
cassava fufu flour processing technology transferred?
iii. What are the sources of information about
odourless cassava fufu flour processing technology to the respondents?
iv. What is the level of transfer agents’
contact by the women farmers?
v. What are the methods used by transfer
agencies in transfering the odourless
cassava fufu flour processing technology?
vi What are the different type of processing activites of odourless cassava
fufu flour processing technology used by women farmers?
vii. What is the level of effectiveness of transfer
of odourless cassava fufu flour processing technology by transfer agencies?
viii. Whatis the level of effectiveness of utilization
of odourless cassava fufu flour processing technology?
xi. What are the factors influencing the transfer
of odourless cassava fufu flour processing technology?
x. What
are the factors influencing
the utilization of odourless
cassava fufu flour processing technology
amongst women in the
study area ?
1.4 OBJECTIVES OF THE STUDY
The broad objective of the study was to analyze the effectiveness of transfer
and utilization of odourless cassava fufu flour processing technology among rural
women in South-East, Nigeria.
The specific objectives were to:
i describe the socio- economic characteristics of the
transfer agents and women farmers
ii ascertain
the respondents awareness
of odourless cassava fufu flour processing
technology transferred to
them;
iii. examine the sources of information on odourless cassava fufu flour processing technology to the respondents;
iv. determine the level of transfer
agencies contact with the women farmers;
v. examine the methods used in disseminating
odourless cassava fufu flour processing technology;
vi. identify the different type of activities of
the odourless cassava fufu flour
processing technology utilized by the women;
vii determine the level of effectiveness of transfer of odourless
cassava fufu flour processing technology;
viii. ascertain
the level of effectiveness of utilization
of odourless cassava fufu flour processing
technology;
ix. determine the factors influencing transfer of odourless cassava
fufu flour processing technology; and
x. determine factors influencing the utilization of odourless cassava fufu
flour processing technology in the study area;.
1.5 HYPOTHESES OF THE STUDY
In order to achieve the objectives
of the study, the
following hypotheses were tested.
HO1: There
is no significant relationship between method used in transfer of odourless
cassava fufu flour technology and utilization of odourless cassava fufu inthe
study area.
HO2: Utilization of odourless cassava fufu processing technology in the study
area was not influenced by the
selected socio- economic characteristics of the
women farmers.
HO3:There is
no significant relationship between
the farmers utilization
of odourless cassava fufu flour processing
technology and their contacts with
transfer agencies.;
HO4: There is no significant relationship in the
effectiveness of transfer of odourless cassava fufu flour processing technology and the technological
characteristics of the technology.
HO5: There is no significant relationship in the
effectiveness of transfer of odourless cassava fufu flour by transfer agencies
and the economic characteristics of the technology.
HO6: There is no significant relationship in the
effectiveness of utilization of odourless cassava fufu flour and the
technological characteristics of the technology.
HO7: There is no significant relationship in the utilization of
odourless cassava fufu flour processing technology transferred across the States.
1.6 JUSTIFICATION
OF THE STUDY
This study was necessary because it added
both practical and theoretical significance to knowledge.This is the first
study, known to the researcher, which systematically studied odourless cassava fufu flour processing technology, by considering the interaction
between transfer agencies and women farmers’(utilizers) with regards to odourless
cassava fufu flour processing
technology.
The study generated information on the extent and effect of some selected
socio-economic characteristics of
respondents on the transfer and
utilization of odourless cassava fufu technology among rural women in South-East,Nigeria. The study also ascertain the awareness of odourless cassava fufu processing technology and identified methods used in transfered by
transfer agencies in disseminating the technology to the end users. The diversification
of cassava to odourless cassava fufu promises
high potentiality for wedging
hunger, alleviating poverty, as well as enhancing the livelihoods of many rural
farming households.
The study
will be helpful to National Root Crop Research Institute, Umudike, Non-Governmental
Organizations
(NGOs), like the Women Associations, transfer agencies. By identifying the different
process of activities of the technology used, they would use the knowlegde to sponsor
farmers that want to embark on odourless cassava fufu processing and marketing.
The study has also generated data which would be a reference
material to future researchers in the field of cassava technologies, value
addition on odourless cassava fufu, and agriculture in general. The results of the study has also
revealed factors that effectively influenced transfer and utilization of
odourless cassava fufu technology and ways that the dissemination of the technology
can best be harnessed and effectively be utilized by end users of the technology
1.7 SCOPE OF THE STUDY
The study was de-limited to South-East Agro
Ecological zone of Nigeria. Three States, Abia, Anambra and Imo, among the five
States were purposively
selected for the study.The study focused on cassava women farmers and transfer agencies of the selected States. The scope covered analysis of effectiveness of transfer
and utilization of odourless cassava fufu processing technology in South-eastern
Nigeria, and made recommendations based on the findings.
1.8 DEFINITION OF TERMS
Odourless Cassava
Fufu Technology development: The process of developing or bringing into
existence, new processing knowledge of techniques on how to process harvested
raw cassava into odourless cassava form by applying some improved activities
such as the time of fermentation, grinding, sundrying, packaging and much
more,in order to make the cassava fufu odourless developed by National Root Crop Research
Institute.
Diffusion: The
general (aggregate level) process by which the idea of improved odourless cassava
processingtechnology were communicated in the study areas.
Adoption: The decision that the utilizers
of technology make each time they consider taking up or utilizing an innovation
like odourless cassava fufu processing technology.
Transfer: An act
of extending, disseminating, dispersing, distributing, circulating or spreading
the odourless cassava fufu processing technology among women farmers inorder to
boost their production capacity, yield and income.
Utilization: The
act of putting the concept of the odourless cassava fufu processing technology
into practical use by the utilizers of the technology.
Effectiveness: The
ability, drive or capabilities of producing desired results by technology
dissemination agencies. When something is pronounced effective, it means it has
achieved an intended or expected outcome, or produced a deep, vivid impression.
Effectiveness is the degree
to which the transfer and utilization of odourless cassava fufu processing were
achieved,and the extent
to which targeted problems of cassava spoilage and waste were solved in these study.
Cassava: (Manihot
esculenta) is a dicotyledonous root crop of the botanical family (Euphobiaceae),
and a perennial woody shrub with an edible root, which grows in tropical and sub-tropical
areas of the world.
Odourless
cassava fufu Flour: Is a white,
fermented carbohydrate food produced
from cassava root, unlike
the traditional fufu
which is normally
in wet form, and highly perishable. The product is mostly presented
in dried form,is odourless, inelastic and slightly sour, having a low particle
size and zero cyanide content.
1.9 LIMITATIONS OF STUDY
In
the course of this study, the researcher encountered some challenges.To get
through the communities in the selected States in order to administer the
questionnaire effectively was not easy.
In other to overcome the challenges, the
researcher hired the services of some extension agents in the selected State.
The State Directors directed them on how to get to the target individual respondents
and standard women cooperative organisation that was used for the Focus Group
Disussion.
Conducting a scheduled interview and Focus
Group Discussion expecially with the female respondents, was quite tasking as
most of them have to shuffle between their time for family chores for the
rersearcher and her numerators. Therefore, time and money constraint were
reconginzed as limitations to the study.
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