OBJECTIVES: To introduce improved harvest and post-harvest rice processing practices and technologies to upgrade the quality and marketability of locally produced rice to meet Sub-Saharan African consumers’ preferences.

METHODOLOGY:  By use of questionnaire surveys, and participatory rapid appraisal tools and by conducting product development and sensory evaluation.

ACTIVITY/PROGRESS MADE SINCE PREVIOUS REPORT: 

1. Mr. Elvis Baidoo attended training on data collection for developing consumer preference maps, AfricaRice Center, Cotonou, from 22-26th February 2014.

2. The fabrication of a mini combine harvester continued in the period. 

3. Data for developing consumer preference maps were conducted for Upper West Region.

WAY FORWARD:  

1. Continuation of consumer preference map survey in other regions

2. Development of new rice-based products from broken rice

3. Training of food processors on new rice-based products from broken rice

4. Proximate analysis on mushroom for strain P-31 would be started once the first strain is completed.