Post-Harvest Practices, Constraints and Opportunities Along Cassava Value Chain in Kenya

George Ooko Abong’*¹, Solomon Shibairo¹, Elizabeth Wanjekeche², Joshua Ogendo³, Tom Wambua³, Peter Lamuka¹, Peter Arama⁵, Michael Okoth¹, Richard Mulwa³, Margaret Kamidi², Zadoc Mcosore², and Christine Katama Masha⁴

¹University of Nairobi, PO Box 29053-00625, Nairobi
²Kenya Agricultural and Livestock Research Organization (KALRO), P.O. Box 450 Kitale
³Egerton University, P.O. Box 536-20115 Egerton, Kenya
⁴Industrial Crops Research Institute, P.O.Box 16-80109, Mtwapa, Kenya.
⁵Rongo University College, P.O. Box 103–40404, Rongo, Kenya.

Corresponding Author Email: georkoyo@yahoo.com

Despite its great potential as a food, feed and for industrial application, its processing and marketing remains economically unexploited. A cross-sectional baseline survey was undertaken in Western (Migori and Busia) and Coastal (Kilifi and Kwale) regions of Kenya between March 2013 and February 2014 using structured questionnaires to assess the post-harvest practices, opportunities and constraints in cassava processing. Results indicate that cassava processing is predominantly (58%) a women affair, males accounting for 42% with modal processors age being 32 years. Flour was the most common processed cassava product in the Coast (33%) while dried chips was highly produced in Migori and Busia in equal proportion of 43%. Other important products included cassava crisps and composite flour. Coast region had a greater diversity of products which are none existent in other regions. Most of the processing across the regions are small scale with workers mostly being the owners and activities take place in open yards with majority of these being in Busia (85 %) followed by Migori (67 %) and Coast region (57 %). Constraints during cassava processing were ranked in the following order: irregular and inadequate supply coupled with low seasonal demand for cassava and cassava products; high perishability of cassava roots; lack of value addition and processing tools; poor group dynamics, cohesion and management structure; lack of capacity building in production and processing technologies. There is very limited value addition to cassava in the study regions and hence the need to develop innovative technologies as well as new domestic and industrial products. Consumer sensitization and awareness on utilization of cassava and cassava products may be key to its promotion.

Cassava post-harvest practices; Value addition; Constraints; Opportunities

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