English - McKnight Foundation Collaborative Crop Research Program

McKnight Foundation Collaborative Crops Research Project No: 06-741
Approach
A participatory research approach of working with organized village farmer groups was adopted. These
included participatory research models such as demonstrations, displays and training through hands-on
experience. Appreciative problem solving methods were used to encourage farmers learn, explore and
practice new skills and knowledge.
Sample size
The number of farmers in each group varied between 15-35 members. Level of women representation
was 58 percent of the total number. The study participants were mainly smallholder farmers drawn from
eight villages in three regions. These farmers provided the information on producers and consumers.
These farmers mostly grew cowpeas for subsistence and they were the one who tackled the issue of
consumer preference. Other participants included government officials, district and village extension
officers.
Training of farmers and local processors
A one day workshop was conducted in each project area and farmers were trained on improved cowpea
technologies. The trainings were based on demonstrations, hands-on trials and printed materials
(bronchures for cowpea recipes). Farmers participated in the validation of five recipes for cowpea value
addition. Sensory tests were carried out, where by farmers were required to rank and find out the most
preferred type of”bagia”. The five types of bagia were made using different recipes (see Table 1). The
recipes were translated into national language for better understanding.
Table 18: Cowpea snack product recipes
Bagia type Materials/ingredients
1. Bagia asilia Cowpea dhal/flour, salt, cooking oil, water
2. Bagia asilia na viungo Cowpea flour, salt, cooking oil, garlic, onions and water
3. Bagia; viungo na hamira Cowpea flour, salt, cooking oil, onions, garlic, yeast and
water
4. Bagia; viungo na mayai Cowpea flour, salt, cooking oil, garlic, onions, eggs and
water
5. bagia; viungo, mayai na hamira Cowpea flour, salt, cooking oil, onions, garlic, eggs,
yeast and water
Common method used
• Mix all the ingredients together
• Add water and mix well
• Make the dough by needing (allow the dough to rise by leaving it for 10-15 minutes)
• Heat cooking oil until really hot.
• Use spoon or hand to make the size of bagia you need and put the dough into the oil
• Stir and cook until brown
• Remove from oil and drain
• Cool and pack for marketing or save for consumption.
Farmers were equipped with skills and knowledge on quality control with emphasis on the storage
techniques. Also they were informed about product grading/sorting, market requirements of quality,
quantity and sustainability. The training also emphasized on the methods of de-hulling whole cowpea
grain for dhal production that can be converted into other value added and snack products, such as
“bagia”. The value added products are considered nutritious and sources of income generation. It was
however, observed that the prevailing low production levels, lack of adequate and appropriate storage
facilities constrained the sustainability of the niche markets.
17
2009