PAPER TITLE :SUCCESSFUL COMMERCIALIZATION OF MAIZE ‘TUWO’ PREPARATION IN NIGERIA: QUALITY AS A PREREQUISITE CONSI

JOURNAL Of SUSTAINABLE TECHNOLOGY | VOLUME 4 NUMBER 1 2013

Paper Details

  • Author(s) : BOLADE, M.K. and ADEYEMI, I.A.
  • Abstract:

The study was aimed at investigating the influence of perceived quality inadequacy of maize tuwo (a non-fermented, maize-based food dumpling) on the degree of its commercialization and consumption at household level. A survey was carried out through a structured questionnaire in three major towns in northern Nigeria (Kano, Sokoto and Yola) and two major towns in southern Nigeria (Akure and Ibadan). The socio-demographic characteristics of different categories of food processors interviewed (n=369) showed that more females were involved in commercial processing and household preparation of maize tuwo. The age of majority of the processors was in the range of 26 and 45 years while the educational level of a substantial proportion (58.2%) of restaurant operators (n=146) was secondary school certificate whereas majority of mobile food sellers (n=72) did not have any formal education. Large proportion (96.6%) of restaurant operators had removed maize tuwo from their menu list while only 30.6% of mobile food sellers did so. Reasons for non-inclusion of maize tuwo on the menu list revolved around perceived quality inadequacy of the food product. The acceptable quality attributes of maize tuwo, from commercial point of view, were colour, texture (mouldability and swallowability) and pleasant taste; with keeping quality/storability being insignificant. The preparation and consumption of maize tuwo at household level (n=151) is still very popular particularly among large-sized families. Reasons for this general popularity varied from being relatively cheap; being a favourite traditional dish; to the food product being a means of food security for the family. Maize tuwo could be consumed at any time of the day at household level while a substantial proportion (65.2%) of the household consumers (n=141) believed that good keeping quality/storability should be an additional quality attributes of the food product.