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Rice Processing in Mali
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106 b
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Nawet do 30 dni na zwrot
An assessment of post-harvest rice operations was conducted in 26 villages in Niono, Sikasso, and Mopti, Mali. An assessment of consumer preference criteria was conducted in Bamako, Dakar, Cotonou, and Accra. The questions focused on quality assessment, the use of processing equipment, the forms and locations of rice consumption, and the importance of rice in the diet. Preferences for rice types vary from one city to another. Broken grains are more popular in Dakar, while in Bamako, long-grain rice was preferred. In Cotonou, rice is considered equally important as other crops (corn, cassava). Consumers highly appreciated rice that absorbs a lot of water during cooking and has a short cooking time. The protein contents of Jiguifa (11.57%), Wassa (9.64%), and Kogoni 91-1C were the highest. Djouka and couscous made with spinach and amaranth leaves, stored for 12 months, showed no signs of rancidity. Rice parboilers received training on improved rice parboiling processes.
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