EVALUATION OF TRAINING INTERVENTIONS IN

RICE PARBOILING, CROP DIVERSIFICATION, AND

NUTRITION – CARI PROJECT

BY

DR. FRANCIS MUAMBA MULANGU

MITCHRIS CHAPMAN KODAM

DECEMBER, 2016

i

EXECUTIVE SUMMARY

The objective of this assignment is to conduct an assessment of the results of the intervention funded

by the Walmart Foundation. This assignment refers exclusively to activities conducted in Ghana. The

assessment aims to evaluate progress on, and fulfilment of three overall project indicators set by the

Walmart Foundation which include whether or not 70% of project beneficiaries are linked to

profitable markets; 70% of project beneficiaries adopt technical or business innovations; and 60% of

project beneficiaries increase their income during the project lifespan. The study was conducted in the

Mion, Gushegu, Sanalerugu, East Gonja, and Tamale districts of the Northern region. The other

districts include Jasikan, Hohoe Municipal, and Afadjato South all in the Volta region. Only one

interview was conducted in the Shai Osudoku district of the Greater Accra region. A total of 22

structured questionnaires were administered to individual respondents for the 3 training interventions;

focused group discussions were also conducted with an average of about 13 participants for each

training intervention. The results from the study show that more than 70% of the participant are linked

to profitable markets. Additionally, results indicate that participants have adopted a good number of

improved practices after each training interventions. Some of these good practices include the use of

certified seeds under crop diversification, the use of the 100kg vessel for parboiling. Farmers have

also resorted to taking their bath after farm work before food preparation under the nutrition training

intervention. Furthermore, the study has shown a positive impact of the trainings on the income or

welfare of parboiling women across all surveyed respondents. It is realized according to the study that

83% of the women have higher amount of paddy per shift while 17% have no change in paddy per

shift. This increase allowed them to increase their income mainly because of reduce cost associated

with productivity increase. Also, the study notes that the training increase respondents nutritional and

diet choice. This is indicated in their improved knowledge of food hygienic practices, types of foods

by their attribution, and women health. While the impact of these on income may not be straight

forward, it can be conceived that it will have indirect positive impact on income.

ii

TABLE OF CONTENT EXECUTIVE SUMMARY ..................................................................................................................... i

LIST OF TABLES AND FIGURES ...................................................................................................... iii

1. Introduction ..................................................................................................................................... 1

1.1 Methodology and Sampling Procedure ................................................................................... 1

1.2. Structure of Report .................................................................................................................. 2

2. Results from Structured Surveys..................................................................................................... 2

2.1. Crop Diversification ..................................................................................................................... 2

2.2. Rice Parboiling ........................................................................................................................ 4

2.3. Nutrition .................................................................................................................................. 5

3. FGD vis-à-vis Results from Structured Surveys ............................................................................. 8

3.1. Crop Diversification ..................................................................................................................... 8

3.2. Rice Parboiling ...................................................................................................................... 10

3.3. Nutrition ................................................................................................................................ 13

4. Conclusions ................................................................................................................................... 14

Recommendation .............................................................................................................................. 15

iii

LIST OF FIGURES

Figure 1: Number of farmers who received training and produced crops .............................................. 2

Figure 2: Crops sold and consumed ........................................................................................................ 3

Figure 3: Impact of parboiling training on paddy parboiled per shift .................................................... .5

Figure 4: Participants knowledge on nutrition ........................................................................................ 6

Figure 5: Respondents knowledge on food categories ............................................................................ 5

Figure 6: Respondents knowledge on food types ................................................................................... 7

Figure 7: Participants knowledge on women nutritional needs during Pre- and Post Natal ................... 8

Figure 8: Impact of nutrition on the Diet of Participants ........................................................................ 8

1

1. Introduction

The objective of this assignment is to conduct an assessment of the results of the intervention funded

by the Walmart Foundation under the Competitive African Rice Initiative. This assignment refers

exclusively to activities conducted in Ghana. The Competitive African Rice Initiative (CARI) is a

program commissioned by Bundesministerium für wirtschaftliche Zusammenarbeit und Entwicklung

(BMZ) and co-financed by the Bill and Melinda Gates Foundation (BMGF) and Walmart Foundation.

The CARI partner countries are Nigeria, Burkina Faso and Ghana in West Africa and Tanzania in

East Africa. The target group consists of 150,000 small-scale rice farmers with an average daily

income of less than two United States Dollars. The objective of CARI is to significantly improve the

livelihoods of rice farmers in selected countries in the sub-region by increasing the competitiveness of

domestic rice supply to meet increasing regional demand. This assessment aims to evaluate progress,

and fulfilment of the three overall project objectives set by the Walmart Foundation which are:

1. 70 percent of project beneficiaries are linked to profitable markets,

2. 70 percent of project beneficiaries adopt technical or business innovations, and

3. 60 percent of project beneficiaries increase their income during the project lifespan

1.1 Methodology and Sampling Procedure

Two approaches were used to conduct the evaluation. First, structured interviews were conducted

among a total of nineteen respondents; seven for CARI training in nutrition, six for training in

parboiling and six for training in crop diversification. The respondents were selected randomly from

lists submitted by CARI and TechnoServe. Eleven respondents were identified in communities of the

Northern Region; specifically in Tamale, East Gonja, Gushegu, and Mion districts. Eight respondents

were identified in communities in the Volta region specifically in the Jasikan, Hohoe, and Afadjato

South; while one respondent was interviewed in the Shai Osudoku district of the Greater Accra

region.

Secondly, focus group discussions (FGD) were conducted for each training intervention (i.e. for

nutrition, crop diversification, and rice parboiling). The nutrition focus group was conducted in Volta

region, specifically in Jasikan while the crop diversification and parboiling training were conducted in

the Northern region. Specifically, crop diversification FGD was conducted in Katanga of East Gonja

district while parboiling FGD was conducted in Pagazaa of Tamale Metro. The discussion groups

comprised of about thirteen discussants on average for each training intervention. Language

interpreters were used in all three cases at certain points of the discussions. The essence of the focus

group discussions were to validate the answers solicited from the individual interviews in the various

districts.

It must be mentioned that, the sample size for this study is too small to allow for any statistical

significant conclusions. Nevertheless the study give a good impression on the impact the trainings had

and how the trainings were perceived by the farmers.

2

1.2. Structure of Report

The report is subsequently divided into three main parts. The first part discusses the results of the

structured surveys which mainly consist of presenting general statistics and as much as possible

relating them to the trainings. The second part of the report seeks to triangulate the results of the

structured surveys using information collected from the FGD. The third part of the report gleans the

results from both the structured surveys and focus group discussions to deduce the direct impact of the

trainings on the three key objectives of the CARI training interventions.

2. Results from Structured Surveys

2.1. Crop Diversification

The theory of change of this intervention envisages that through training in production techniques and

business skills, male and female beneficiaries will improve their production practices, gain market

access and increase their incomes. Higher production resulting from adoption of improved farm

management practices will increase farmers’ marketed surplus, which will increase their willingness

to gain market access and all of this will eventually convert into higher income.

Analyzed results from the crop diversification survey indicates that 66% of the farmers who received

training for okra and chili produced it while all of those who received soybean training produced it, as

illustrated in figure 1 below. Soybean is a very common crop produced in the Northern Ghana,

farmers confirmed in the focused group discussion that they have been in the production of soybean

even long before the training interventions. Sesame was not found to be cultivated by any known

farmer both in the Northern and Volta regions. At the time of the study, some farmers still had their

chili and okra in the nursery stage.

Figure 1: Number of farmers who produced crop for which they received training

Source: Consultants Drawing, 2016

However, all the 66% of trained farmers who produce okra and chili have adopted at least one farm

management practices regardless of the crop they produced. These farm management practices

include certified seeds, row planting, NPK use, treatment against plant diseases, and improved (post)

harvesting practices. Figures 2 presents the statistics of adoption of soybean farm management

practices by farmers. For those farmers who were not in to the production of vegetables claimed they

0

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Okra Soybean Chili

Number of farmers who received training

Number of farmers who produced crop which they received training

3

were yet to consider cultivating it after the training. There were others who were preparing to cultivate

in the coming season; some farmers showed us evidence of their preparedness to cultivate by taking

us to their chili nursery. Those farmers who were already cultivating chili and okra especially in the

southern part of Ghana before the training interventions have adopted some of the best practices such

as planting in rows.

The share of crop sold and consumed is presented in figure 3 below. While all three crops are mostly

produced to be sold, soybean has a higher share of its production sold. This is expected as soybean is

mostly a cash crop and almost never consumed as it is not part of the Ghanaian diet. However,

soybean is consumed mostly as processed products such as milk and in some cases as ingredient in

poultry feed preparation.

Figure 2: Crops Sold and Consumed

Source: Consultants Drawing, 2016

In addition, our survey noted that all respondents regardless of the crop they produced expect their

income from crop sales to increase as a result of participating in the training. Farmers have asserted

that, the observation of good agricultural practices such planting in rows and the effective and

efficient use of fertilizer increase yield and this consequentially increases the quantity of produce sent

to the market for sale; see figure 4 below.

Among the aspects of the training that participants consider most useful include row planting, the

correct use of agrochemicals, regular watering of crops, and the use of certified seeds and where to

purchase them. Most prominently among them was the planting in rows which was mentioned four

times by four different people; participants explained that planting in rows give higher plant

population and thereby increasing yield (kg per hectare). However, the aspects of the training that was

least useful according to participants include seed inoculation and also the correct use of fertilizers, as

they lack the funds to purchase them. Seed inoculation was not useful because it is difficult to get the

right chemical for the process. Furthermore, farmers explained that teaching them the correct use of

fertilizers is only meaningful to those who can afford because most farmers cannot afford fertilizers.

This means most farmers do not get to practice the right way of fertilizer application as they have

been taught during the training.

On the matter of how the trainings could be improved, participants asserted prominently that the

scope of the trainings should be expanded to include other farmers so that they can also reap the

benefits that they are enjoying already. Others mentioned that trainings should be done frequently and

0%

20%

40%

60%

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100%

Soybean Chili Okra

Percentage sold Percentage consumed

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this should include refresher courses as this will constantly remind trainees of lesson learnt.

Specifically, one participant mentioned that trainings should be organized at least once every month.

Some also suggested that farmers must be supported with services such as tractor and capital as these

will help them expand their farms so that they can fully apply what they have learnt during the

training sessions.

2.2. Rice Parboiling

Structured questionnaires were administered to six females in the Northern region of Ghana because

parboiling is done only in this region. The analysis here consists of assessing adoption of parboiling,

and market linkages as well as the business innovation and welfare outcomes of participants who

received the training.

The study therefore focused here on the results related to measuring the attainment of the three main

objectives already articulated above. Firstly, the results from the profile of the participants were

analyzed and it indicated that only one participant was trained for a period of four days, with the

remaining having been trained for two days. Upon interviewing one respondent to find out why she

attended the training for only two days when her colleagues attended for four days, her response was

that the trainings were done only for a period of two days. She seemed to be ignorant about the fact

that the trainings was for more than two days.

Furthermore, analyzed results from the survey on market linkages of participants after the training

indicate that 100% of the women have obtained improved market outcomes emanating from improved

quality rice and obtained higher prices for parboiled rice. Additionally, they have resorted to

parboiling more paddy as a result of improved demand and improved quality over other forms of local

rice on the market.

The survey results on adoption of improved equipment after the training indicates that 100% of the

women have adopted the use of the 100kg vessel and the use of tarpaulins.

The survey result shows the adoption of improved parboiling practices after the training intervention.

The results show that 100% of the women engaged in parboiling have adopted paddy steaming, sun

and shade drying, and sorting essentially to remove impurities. The removal of impurities from rice

was a major success of this training intervention as parboilers seem now to boast of cleaner, whiter,

and more attractive grains as compared to before the training intervention.

The study analyzed the impact of the training on amount of paddy per shift per participant. The results

show that a majority of the women (83%) process a higher amount of paddy per shift now while 17%

do not (the main reason for those not processing more paddy is lack of funds). Those who do not

parboil a higher amount of paddy may be having a challenge in buying more paddy for processing.

The main reason attributed to a higher amount of paddy per shift is as a result of increases in demand

for paddy due to significant improvement in quality issues. This is well illustrated in figure 3 below.

However, the study can mention that the adoption of the 100kg vessels has also contributed to higher

amount per shift; the overriding advantage of the 100kg vessel is that it allows the women to parboil

paddy in higher quantities and thereby enjoy economy of scale on production.

5

Figure 3: Impact of Training on Paddy per Shift per Participant

Source: Consultants Drawing, 2016

Additionally, the analyzed results from the survey on the impact of the training on the welfare

outcome of the respondents show that 100% of the women parboilers have higher income after the

training intervention. Higher income is generally as a result of parboiling more paddy and higher

quality due to demand increases on the market.

2.3. Nutrition

Questionnaires on nutrition were administered to five males and two females in the Northern and

Volta regions of Ghana. The analysis here essentially consists of assessing the knowledge of nutrition

of participants who have received training. The results on participants’ general knowledge on

nutrition show that only 14% of them have advanced knowledge of nutrition while 57% of them have

intermediate knowledge of nutrition. Also, 29% have no knowledge on nutrition despite the trainings.

The level of knowledge was evaluated by asking the respondent a series of questions on what they

taught in the training. The results are illustrated in figure 4.

Figure 4: Participants Knowledge of Nutrition (%)

Source: Consultants Drawing, 2016

Furthermore, respondents were asked about their knowledge on food categories i.e. on energy foods,

body building foods, and protective foods. This question was asked as an open question to get their

response on whether or not they could identify these food groups before we verify it by asking them

about their knowledge on specific food types that could be found under the three categories. Figure 5

show that most respondents remembered energy providing food category (71%) while least

remembered the protective one (29%).

0%

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40%

60%

80%

100%

Have higher amount of paddy per shift after the

training

Have no change in paddy per shift after the training

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No Knowledge Intermediate Knowledge Advanced Knowledge

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Figure 5: Respondents Knowledge on Food Categories

Source: Consultants Drawing, 2016

To get a deeper insight of the participant’s knowledge, respondents were asked to give examples of

foods types found under each food category. The correct answer for energy foods types are starches

such as maize, rice, cassava, sweet potatoes, and yam. The body building foods include meats, eggs,

fish, soybean, and beans while the protective food types include fruits and vegetables. The results

show that 85% of the respondents were able to identify both energy providing and body building food

types; however, only 42% of respondents were able to identify food types in the protective category

(see figure 6). The relatively low knowledge on protective food indicate that participants are not used

to eating vegetables or fruits and are not aware of their importance for a balanced and nutritious diet.

Some participants explicitly mentioned that the training aspect which recommended them to eat

vegetables and fruits was disconcerting and will take a while for participants to fully appreciate. This

is due to the lack of funds to buy and also not being used to eating sufficient amounts of vegetables

and fruits over a greater part of their life.

Figure 6: Respondents Knowledge on Food Types

Source: Consultants Drawing, 2016

All respondents’ gain additional income from crop production. Although the way they use the

additional income differs from one farmer to farmer, one key expenditure is school fees for children.

Other expenditures include; paying medical bills, funerals, and investing into farms. Interestingly, no

participant mentioned that they plan to use their acquired additional income to buy food items such as

meat, vegetables and fruits with the aim of improving their nutritional status.

Overall, the respondents appreciated the training on nutrition and were very much enthused about the

new information that was conveyed to them. They generally considered the parts of the training that

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60%

80%

knowledge on energy foods knowledge on body building foods knowledge on protective foods

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100%

give examples of energy providing

foods

give examples of body building

foods

give examples of protective foods

7

encouraged them to eat more fruits and vegetables, not to over-cook vegetables, clean before and after

cooking, and the importance of maintaining a balanced diet most valuable.

However, two elements participants did not consider to be very useful were, first, the part that

encouraged them to eat some vegetables uncooked; this is because they are not used to eating

vegetables uncooked. Secondly, the eating of more meat and fish did not resonate well as this will

negatively affect their disposable income.

Furthermore, the study analyzed the results from the survey on participants’ knowledge of women’s

pre-and post-natal nutritional needs. The results show that about 86% of the respondents have good

knowledge on the topic while 14% have no knowledge (see figure 7). The most popular reason stated

by participants as the reason why women in this category need higher nutritional requirement is that,

the mother and the baby to need to stay healthy. Other reasons stated were the fact that, the mother

needs to have enough breastmilk and for the baby to have good intellect.

Figure 7: Participants Knowledge of Women Nutritional Needs during the Pre- and Post-natal Periods

Source: Consultants Drawing, 2016

Participants’ knowledge on cooking vegetables and food preparation was tested. The results show that

all respondents have good knowledge on both topics. Specifically, participants stated that long

cooking of vegetables destroy essential nutrients which are beneficial to the human body. Figure 12

below illustrates the impact of the nutrition training on the lives of the participants as captured by the

question: what are you doing differently since you participated in the training. The most frequently

mentioned were to wash your hands/take a bath before cooking, and to wash food before preparing it.

Also, participants have resorted to the covering of their food during and after preparation to prevent

flies from contaminating it; participants also now buy more diversified food in order to prepare a

balanced meal. Specifically, figure 8 below shows three people claim they now wash their hands

before cooking meals while two people claim they cover their food after its preparation. Only one

person each indicated that they buy more diversified food now and wash food before preparation.

0%

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40%

60%

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100%

Significant knowledge No knowledge

8

Figure 8: Impact of Nutrition Training on the Diet of Participants

Source: Consultants Drawing, 2016

On the issue of how the nutrition training could be improved, participants indicated that the trainings

should be organized quarterly, its scope expanded to include other members of the community.

Additionally, the trainings should be conducted within the village so that members can easily avail

themselves to be trained. One participant in Sanalerugu district for instance mentioned that the

nutrition training was conducted in the Tamale Metro and had to commute there; but if it is conducted

within their district or community, patronage will be higher. Additionally, participants mentioned that

they should be supported with logistics so that they can grow and eat more vegetables; logistics here

include capital for growing vegetables and agricultural inputs.

3. FGD vis-à-vis Results from Structured Surveys

As mentioned earlier, this section seeks to triangulate the results of the structured survey using

information collected from the focus group discussions for the three training interventions; crop

diversification, rice parboiling, and nutrition.

3.1. Crop Diversification

The name of the group that participated in this discussion is ‘Tichutaus’ farmers group and the

discussion was done in the Katanga village of the East Gonja district of Northern region. The

discussion comprised of 13 participants of 4 men and 9 women. The group mentioned that they were

only trained in soybean production and this took place in June 2015. Almost all group members were

producing soybean several years before receiving training in its production. However, most of the

women within the group indicated that they grow chili and okra despite the fact that they did not

receive training on their production. Sesame is not known to be grown by any member of the group.

The farmers largely confirmed that they have adopted the use of certified seeds which hitherto they

were not using. Additionally, they have adopted row planting, application of fertilizers, good post-

harvest practices, weeding. They have also adopted the use of soybean to prepare a variety of dishes

that can help improve breastmilk flow among women.

Farmers further stated that they very much follow all the good practices they have been taught during

the training and this has resulted in good yields; but they are concerned with marketing in the long

run. Another important challenge farmers noted in the production of soybean is the unavailability of

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Wash hands before cooking Cover food after

preparation

Buy more diverse food in

local market

Wash food before

preparation

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tractor services; in places where they are available, the cost of hiring it (GHC 120 per acre) according

to farmers is too high.

Participants as a group claimed to consume between 30-40% of the soybean they produce and the

remaining which is between 60-70% is given out for sale on the open market or to customers. It is

worth mentioning here that, some participants in this discussion received training on nutrition; they

confirmed how they have been taught to use soybean diversely to prepare all kinds of dishes to boost

breast milk supply in lactating mothers. The group may have comprised more of people who are

practicing what they were taught during the training on the use of soybean; this could explain the

difference between individual and the group response on the percentage of soybean sold and

consumed.

The expectation of farmer participants is that their income from soybean will be higher than before;

they further confirmed that they are able to produce much better than before the training intervention.

This can be explained by the fact that farmers adhere to most of the practices as taught them during

the training.

On the part of the training farmers consider to be most useful, they mentioned four aspects to include

planting in rows, applying fertilizers in rows and in holes, right way of chemical application, and the

use of soybean for a variety of products. They explained that row planting increase tree population per

land size and thereby improving yield and productivity. Also, the right use of fertilizer and chemicals

on the farm also improves yield significantly. During the group discussion no part of the training was

identified of not being useful to farmers.

On how the trainings could be improved, farmers stated that linkages to mechanization e.g. to tractor

services would be of great use. They explained that the trainings has given them a heightened interest

and the requisite knowledge and skills to expand their soybean farms but lack of logistics such as

tractors services among others prevent them from doing so. Furthermore, easy and ready markets for

soybean and its products will also motivate them to produce more

Source: Consultant, 2016. Consultant in a Photograph with ‘Tichutaus’ Farmers Group in Katanga East Gonja District of

Northern Region

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Success Story on Crop Diversification

This is Mr. James Daketse and his wife Madam Rita Agbozo of Gbi Kledzo in the Hohoe

Municipality of the Volta Region of Ghana. They both attended the trainings on nutrition and crop

diversification. They attended the nutrition training in the month of June of 2016 and the crop

diversification training in August of 2015 for a period of two days each. On crop diversification, they

were trained on chili and okra production; however, they are predominantly rice farmers and the

pioneers and promoters of ‘Raphico rice’ a local variety of rice in their catchment area. The couple

used to grow some vegetables only for home sustenance but now has started to grow vegetables for

sale based on their knowledge from crop diversification training. The data collection team had the

privilege of visiting their farm to see their chili nursery which they plan to transplant soon. They are

very happy to diversify as they are guaranteed of additional income from the sale of chili. They

preferred to grow chili over okra at the time because the price of chili was higher on the market; they

will also grow okra at a season when the price of okra is high.

Source: Consultant, 2016. Mr. Daketse with his wife Rita in their chili nursery in Gbi Kledjo in Hohoe Municipal

3.2. Rice Parboiling

The name of the group that participated in the discussion was ‘Suglo Nboribuni’ which has a total of

46 members comprising of 20 men and 26 women. It was evident that it is only women who engage in

rice parboiling but men are part of the group apparently because the group is involved in other

activities such as soybean and rice production, and shea-butter making.

The group confirmed that the training on parboiling was actually done in the month of July of 2015

for a period of one day. The group asserted that they buy a greater portion of paddy for parboiling

rather than what comes from their own farms. Only a few women parboil for a fee and this they do in

11

order to get capital to buy paddy to parboil on their own. Most women sell their parboiled rice on the

open market while some have specific customers who come to buy; marketing is usually done in the

Tamale market during market days.

The group confirmed that the quality of their parboil rice has improved tremendously; this is evident

by the lighter color/whiteness of the grains. Additionally, the grains are free from impurities and

stones. These improvements are largely seen as a result of the thoroughness with which the women

wash paddy before parboiling. The group also reported that it is now much easier to sell their

parboiled because of the less complaints on quality from customers.

Regarding the use of the 100kg vessel and tarpaulin, the group reported that they were not using them

before the training. They used to boil the paddy in smaller improvised pans which allowed them to

boil only small portions of paddy. The introduction of the 100kg vessel has allowed them to steam

large larger portions at a time, reducing workload, fire wood and water. Before they were trained to

use a tarpaulin, they dried paddy on the bare floor spreading the paddy with their feet.

Activities such as soaking of paddy before steaming, sun and shade drying of parboiled paddy, and

the sorting of parboiled paddy were not been carried out before the training. Only one person

confirmed that she was doing sun drying but not shade drying even before the training. After the

training the majority of participants states that they carry out these activities.

According to the group, they are now able to parboil a higher amount of paddy per shift now than

before because demand for parboiled rice has gone up as a result of improved quality; also the use of

the 100kg vessel made it possible to parboil paddy in larger quantities.

Three aspects of the training are most useful to the group. The most mentioned is the thorough

washing of paddy which results in clean and whiter grains; drying and sorting of paddy was also

mentioned. The drying ensures less breakage of grains during parboiling while sorting ensures fewer

impurities. Interestingly, the group did not see any part of the training to be least useful to their needs.

Regarding the question of how the trainings could be improved, the group wanted the scope of the

training to be expanded to include more women so they can also benefit from the training. Regarding

record keeping, majority of the group members claimed that they kept record of money inflows and

outflows but in a formal way. They mostly kept a mental picture of money inflows and outflows.

They further stated that they keep a mental picture of production cost and generally could tell how

much they make from crop production and sale.

The group indicated that their income from parboiled rice is now higher than before. This is due to

three reasons: the fact that they are now parboiling more paddy with the 100kg vessel due to increases

in demand, and the fact that they may be getting higher prices for improved quality. Thirdly,

parboiling more paddy using same input makes parboilers enjoy economy of scale and thereby save

money on production cost.

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Source: Consultant, 2016. A Farmer happily displaying his record book from CARI

Success Story on Parboiling

The study reports on the collective success of the ‘Suglo Nboribuni’ group with regards to proper washing of paddy before parboiling. Hitherto, parboilers within the group were only washing paddy

once before parboiling, but the training has taught them to wash thrice should they wish to improve

on grain quality. This single act of washing paddy the right way has improved rice quality significantly and consequently improved sales in terms of quantity. According to the respondents,

the three times washing of paddy results in light coloured grains which makes it very attractive and

competitive on the open market. Also, it results in significant removal of impurities which buyers

very much consider before making a purchase of parboiled rice. In the end, the sales of parboiled

rice have increased significantly because of improved grain quality as a result of good washing

practices.

Figure Source: Consultant, 2016. A parboiler displaying her light coloured grains after parboiling process.

13

3.3. Nutrition

The name of the group that participated in this FGD is ‘Lorlonyo’ Rice Farmers Association. Nine

men and six women farmers participated in the discussion. The group mentioned that the training was

conducted in the month of April, 2016. The group could clearly identify and mention the energy as

well as the body building food group but could not mention the protective food group. However, the

group could give examples of food types found in each of the three categories. For the energy

providing category, they stated rice, cassava, cocoyam, and yam. For the body building category, they

gave examples such as meat, egg, soybean, fish, beans, and groundnuts while they mentioned

vegetables (garden eggs, ‘kontonmire’, and ‘gboma’) and leafy vegetables as protective food. They

could however not mention fruits under the protective food category.

On the issue of nutritional requirement of women during pregnancy and lactation, the group agreed

that women need higher nutritional requirements during such periods. The reasons adduced include

the fact that the woman and baby need to stay healthy, to have enough energy and breastmilk.

Furthermore, everyone in the group agreed vegetables and leafy vegetables should be cooked for less

time than other ingredients because long cooking of vegetables destroys essential nutrients.

The group mentioned the following as some of the hygienic practices they observe in order to prepare

food adequately; the washing of vegetables with salt before cooking, the washing of utensils

thoroughly with soap, covering of food, and the keeping of the environment clean during and after

cooking. Participants confirmed that as a result of the training, they have changed their behavior while

preparing food and also changed their diet. Specifically, most of them now add plantain to cassava

when preparing ‘fufu’; they now wash vegetables with salt, the eating of meat and fish is now more

often, they have stopped the long cooking of vegetables, and the eating of too much starchy food has

been reduced also.

Farmers who attended the nutrition training confirmed collectively that they get additional income

from crop production. It is expected that at least, a portion of this additional income will be spent on

improving the nutritional status of respondents. However, none of the participants mentioned that the

additional income will mean the eating of a more balanced diet in order to improve nutritional status

for themselves and their families.

Regarding the aspect of the training that was least useful to them, participants did not mention any

aspect. However, participants consider the part of the training that taught them how to prepare balance

diet as the most important part of the training. They explained that, a balanced diet promotes good

health for themselves and their families. Participants want training to be conducted on quarterly basis

in a year.

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Figure Source: Consultant, 2016. Consultant of the study with ‘Lorlonyo’ Rice Farmers Association in Jasikan District

Success Story on Nutrition

Mr. Francis Logo a rice farmer in the Afadjato South district. He attended the nutrition training

together with his wife in the month of June, 2016: He testifies of the tremendous changes in their

collective approach to personal hygiene as well as the eating and cooking of meals. Hitherto, he did

wear his farm clothes for the period of one month without washing them. But now he washes them

about three times in a week, this he believes has contributed to his current state of good health. He is

also confident of continuous good health because his wife who hitherto didn’t take a bath before

cooking his meals after farm work has resorted to bathing before cooking his meals. Furthermore,

they both now wash their hands thoroughly with soap after visiting the toilets, before preparing meals

and eating of same.

Figure Source: Consultant, 2016. A farmer demonstrating the proper way of hand washing

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4. Conclusions

Based on the results of the structured surveys and the focus group discussions, the achievement of the

three objectives of the trainings is assessed.

Objective One: Is 70% of the Project Beneficiaries Linked to Profitable Markets?

A number of results point to the fact that more than 70% of the participant are linked to profitable

markets. First, it is noted in figure 3 that farmers sell out at least 78% of their production, which

shows that farmers are largely linked to markets. In the case of parboiled rice, the training has

improved access to profitable markets. Thereby, 100% of the women have obtained improved market

outcomes emanating from increased demand, improved quality rice and obtained higher prices for

parboiled rice.

Objective Two: Is 70% of Project Beneficiaries Adopting Technical or Business innovations?

Results from the study have shown that participants have adopted a good number of improved

practices after the training interventions. Specifically, 100% of farmers have adopted farm

management practices related to soybean, chili, and okra. In addition, the study shows that all women

have adopted the use of the 100kg vessel and the use of tarpaulins. The same is true for the adaption

of paddy steaming, sun and shade drying of parboiled paddy, and the sorting of parboiled paddy to

remove impurities.

Objective Three: Is 60 percent of Project Beneficiaries Increasing their Income during the Project

Lifespan?

The impact of the training on the income of parboiling women is positive across all surveyed

respondents. One of the reasons is the increase in paddy per shift. About 83% of the women have

higher amount of paddy per shift which allows them to directly increase their income. They also enjoy

economy of scale.

The nutrition training improved respondent’s nutritional status and diet choice. This is indicated in

their increased knowledge of food hygienic practices, types of foods by their attribution, and women

health. While the impact of these on income may not be straight forward, it can be conceived that it

will have indirect positive impact on income. Proper hygiene will mean less hospital visits and less

drug purchase; this will make families save money for other purposes.

5. Recommendation

Based on the findings and the conclusions above, the following recommendations are made:

1. Since the training interventions have proved beneficial to participants, they should be scaled

up to include more communities. This recommendation featured prominently when

respondents were asked how the trainings could be improved. The nutrition training

especially seems to have resonated very well with participants and should be given much

attention.

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2. Parboilers were full of praise for being taught the act of washing paddy three times before

parboiling, which has significantly improved the quality of the parboiled rice. This should

extended to other communities who are engaged in parboiling.

3. Crop diversification means extra capital investment by farmers; therefore the study

recommends that farmers should be supported with tractor services, affordable credits, and

inputs so that they can fulfill their desire of diversifying their crops.