Factors Influencing the Spread of Cooking Banana Processing Methods in Nigeria

Abstract

In collaboration with Shell and Agip oil companies, the International Institute of Tropical Agriculture carried out a training campaign on the methods of processing cooking bananas (i/lusa ssp., ABB genome) among farmers in Southeast Nigeria. This study examined the factors that have influenced the spread of the processing knowledge from farmers who were initially trained by the institutions. Data were collected from a random sample of 232 respondents using structured questionnaire. Results show that about 47 % of farmers who initially received training from institutions on cooking banana processing methods have taught an average of 3 processing methods to about 5 other people. This diffusion level is considered encouraging realising that the crop was entirely new to the people. Among the variables that were significant in shaping the decisions of the respondents regarding spread or non-spread of the processing methods are the level of educational attainment, primary occupation, social status, intensity of training received on cooking banana processing methods, and the degree of adoption ofthe processing methods.

Keywords

• Cooking bananas
• Diffusion
• Determinants
• Processing methods
• Nigeria