The northern sector of Ghana produces about 60% of the national output of paddy rice. Almost this entire paddy produced in northern Ghana is parboiled and the parboiling is carried out exclusively by women in 40kg batches using rudimentary traditional technologies. The result is a product of very variable quality that commands a low price and is unable to compete with imported rice on the local market. The project outputs have produced 5 “Rice Quality Training Manuals” that have helped in training extension staff and rice farmers, parboilers, mill operators and marketers on the importance of improved product quality as well as a “Rice Recipe Album” that created awareness among consumers on a variety of new preparations from locally produced rice.
Food Research Institute, Accra, Ghana, 80 pp.