Maize quaHty requirements of producers ofsh traditional Ghanaian maize products
1998
Johnson, P.N.T., Food Research Institute, CSIR, P. D.Box M. 20, Accra, Gha11Q | Halm, M., Food Research Institute, CSIR, P. D.Box M. 20, Accra, Gha11Q
Eight commercial producers ot ab%o, Fanti kenkey, lomfom, Ga kenkey,' nsewhu and workp/e from 18 towns of six southern regions of Ghana were interviewed on the quality of maize required by them for making their products. ·In decreasing order of importance, respondents chose general appearance, insect damage, moisture content, foreign matter, and mouldiness as the main quality indices they would like' to be used as criteria for grading maize. The type of maize product influenced the choice of quality requirements for maize. Producers of workp/e, a wholemeal unfermented maize product, preferred maize of no mouldiness, almost no insect damage, and low moisture content. For ab'%o, Fanti and Ga kenkey producers, maize of low moisture content, low insect dl!mage, good general appearance and no mouldiness was equally important. Producers of nsewhu and 10m/om, two dehulled fermented maize products, require maize which can easily be dulled. Most producers have problems. using most of the newly released varieties of maize. Original scientific paper. Received
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