Marketing and processing of bambara groundnuts (W. Africa)

Abstract

The purpose of the project was to develop and effectively promote strategies that improve food security of poor households through increased availability and improved quality of cereals and pulse foods, and better access to markets. The expected outputs are that improved methods for cooking bambara, which significantly reduces both time and resources required are developed for small-scale farm families, and production and market potential for bambara assessed. Research activities undertaken in pursuance of the set objectives include a nation-wide survey of the production, processing and marketing of bambara groundnut in Ghana, studies to determine market potential of bambara in Africa and elsewhere, studies on the use of a local rock salt,kawe, as a tenderizer for bambara to reduce cooking time, development and quality evaluation of an acceptable high quality bambara flour, farmer participatory testing of the high quality bambara flour, as well as development and testing of recipes based on the high quality bambara flour. The main outputs of the project were as follows: Marketing opportunities for bambara in Ghana, Africa and globally have been identified and the constraints to the marketing system established. Production, processing, storage and utilization of bambara in Ghana have been established and the constraints limiting the increased utilization of the crop identified. A method has been successfully developed and assessed through participatory testing for the effective reduction in cooking times and enhanced utilization of bambara. The method, involving the use of low concentrations of a locally-available natural rock salt, Kawe, (Na3CO3.NaHCO3 .2H2O) for pre-soaking and cooking, has been established as an effective means of reducing the cooking times by half, of the most difficult-to-cook varieties of bambara. A processing technology has been developed and proven through participatory field tests for the production of an acceptable high quality bambara flour for use in the preparation of various traditional foods and recipes, as well as in weaning foods. Extension materials on the technologies developed have been produced and a stakeholders‟ workshop held in northern Ghana as a means of providing a forum for information exchange to promote the new processing techniques for bambara. A total of seven technical reports and three extension brochures were produced from the results of the study. All the outputs set out in the project document have been achieved; and these can contribute significantly to meeting the project‟s goal of having poor people benefit from new knowledge applied to food commodity systems in semi-arid areas. The new methods developed to facilitate processing of bambara will enhance bambara utilization and potentiate improvement in production levels that will lead to enhanced income, thus contributing to alleviating the livelihood constraints