<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Value addition is essential in the tomato value chain, especially in the wake of an increasing rate of tomato postharvest loss. Both governmental and non-governmental organisations have trained small-scale entrepreneurs on Tomato Value Addition Technology (TVAT). A dearth of information on the utilisation of TVAT necessitated this study. A two-stage sampling procedure was used to select 142 respondents. Data were elicited from respondents with the aid of a questionnaire and analysed using frequency counts, percentages, multiple linear regression, and multivariate probit model at <italic>α</italic><sub>0.05</sub>. The results revealed that most (54.9 %) of the respondents had a high level of knowledge on TVAT and a favourable attitude (60.6 %) towards TVAT. However, the level of utilisation of TVAT was low (69.7 %). Lack of funds (68.3 %), NAFDAC registration requirements (66.9 %), and high cost of processing equipment (57.0 %) were prominent constraints militating against utilisation of TVAT. Constraints to the utilisation of TVAT (<italic>β</italic> = −0.395), age (<italic>β</italic> = −0.022), and income (<italic>β</italic> = 0.095) determined the utilisation of TVAT. Membership in a cooperative society (<italic>β</italic> = 0.221), income (<italic>β</italic> = 0.375) and constraints (<italic>β</italic> = −0.213) predicted the utilisation of tomato paste. Educational qualification (<italic>β</italic> = 0.132), cooperative society (<italic>β</italic> = 0.059), income (<italic>β</italic> = 0.336), and knowledge of TVAT (<italic>β</italic> = 0.229) predicted the utilisation of ketchup. Age (<italic>β</italic> = −0.112), income (<italic>β</italic> = 0.026), years of experience (<italic>β</italic> = 0.031), knowledge of TVAT (<italic>β</italic> = 0.311), and constraints (<italic>β</italic> = −0.093) predicted the utilisation of puree, whereas factors associated with the utilisation of dry slice tomato technology, were age (<italic>β</italic> = 0.107), marital status (<italic>β</italic> = 0.050), household size (<italic>β</italic> = 0.042) and years of experience (<italic>β</italic> = 0.219). Adequate funding is a <italic>sine qua non</italic> to the sustainability of agricultural technologies. The study recommended the need for more training on the utilisation of the technology, encouragement to form cooperative groups to facilitate easy access to funds, and establishment of cottage industry among stakeholders.</p>
</abstract>

Value addition is essential in the tomato value chain, especially in the wake of an increasing rate of tomato postharvest loss. Both governmental and non-governmental organisations have trained small-scale entrepreneurs on Tomato Value Addition Technology (TVAT). A dearth of information on the utilisation of TVAT necessitated this study. A two-stage sampling procedure was used to select 142 respondents. Data were elicited from respondents with the aid of a questionnaire and analysed using frequency counts, percentages, multiple linear regression, and multivariate probit model at α0.05. The results revealed that most (54.9 %) of the respondents had a high level of knowledge on TVAT and a favourable attitude (60.6 %) towards TVAT. However, the level of utilisation of TVAT was low (69.7 %). Lack of funds (68.3 %), NAFDAC registration requirements (66.9 %), and high cost of processing equipment (57.0 %) were prominent constraints militating against utilisation of TVAT. Constraints to the utilisation of TVAT (β = −0.395), age (β = −0.022), and income (β = 0.095) determined the utilisation of TVAT. Membership in a cooperative society (β = 0.221), income (β = 0.375) and constraints (β = −0.213) predicted the utilisation of tomato paste. Educational qualification (β = 0.132), cooperative society (β = 0.059), income (β = 0.336), and knowledge of TVAT (β = 0.229) predicted the utilisation of ketchup. Age (β = −0.112), income (β = 0.026), years of experience (β = 0.031), knowledge of TVAT (β = 0.311), and constraints (β = −0.093) predicted the utilisation of puree, whereas factors associated with the utilisation of dry slice tomato technology, were age (β = 0.107), marital status (β = 0.050), household size (β = 0.042) and years of experience (β = 0.219). Adequate funding is a sine qua non to the sustainability of agricultural technologies. The study recommended the need for more training on the utilisation of the technology, encouragement to form cooperative groups to facilitate easy access to funds, and establishment of cottage industry among stakeholders.

Determinants of utilisation of tomato value addition technology among beneficiaries in Oyo State, Nigeria

Department of Agricultural Extension and Rural Development, Faculty of Agriculture

Agricultura Tropica et Subtropica

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Value addition is essential in the tomato value chain, especially in the wake of an increasing rate of tomato postharvest loss. Both governmental and...

Determinants of utilisation of tomato value addition technology among beneficiaries in Oyo State, Nigeria

Publicado en línea: 16 dic 2022

Páginas: 169 - 184

Recibido: 13 jun 2022

Aceptado: 29 nov 2022

DOI: https://doi.org/10.2478/ats-2022-0018

Palabras clave
AgroImpact tomato training, small-scale entrepreneurs, tomato processing, ketchup, tomato paste, dry slice, technologies

© 2022 Sarafat Ayanfunke Tijani, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Determinants of utilisation of tomato value addition technology among beneficiaries in Oyo State, Nigeria

Publicado en línea: 16 dic 2022

Páginas: 169 - 184

Recibido: 13 jun 2022

Aceptado: 29 nov 2022

DOI: https://doi.org/10.2478/ats-2022-0018

Palabras claveAgroImpact tomato training, small-scale entrepreneurs, tomato processing, ketchup, tomato paste, dry slice, technologies

© 2022 Sarafat Ayanfunke Tijani, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Palabras clave
AgroImpact tomato training, small-scale entrepreneurs, tomato processing, ketchup, tomato paste, dry slice, technologies