Adoption of processing technologies and innovative food preservation techniques: findings from smallholders in the Lindi Region in Tanzania
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
Frontiers in Sustainable Food Systems
Abstract
Adopting processing technologies and innovative food preservation is crucial
for improving the food security and nutritional status of rural populations in
Tanzania and other countries in the Global South. However, low adoption
rates among smallholders highlight the need for a better understanding of
farmers’ decision-making processes. The aim of this study is to examine
extrinsic and intrinsic factors influencing smallholders’ decision-making
processes in the adoption of innovative food processing and preservation
techniques (specifically, pigeon pea flour-based products, threshers,
dehullers) in Mitumbati and Mibure in the Lindi Region in Tanzania. Primary
data on 555 farm households were collected using a standardized survey.
Extrinsic influential factors were analyzed using binary logistic regression
analysis. The results on internal decision-making are based on an analysis
of barriers and motivations identified by farmers in relation to the uptake
of the different innovations. Training and awareness emerged as the most
significant factors positively associated with the adoption of all innovative
processing and preservation techniques. Moreover, the results show that
the primary drivers for smallholders in the study region to adopt innovative
technologies were the potential health benefits and time savings they
offered. The main challenge they faced was a lack of knowledge about the
innovations. The results indicate that disseminating knowledge is crucial for
the successful adoption of innovative processing technology in the study
region. Improving and expanding training programs to be more inclusive
can help to create incentives and overcome barriers, leading to increased
adoption.
Description
Original Research
Keywords
Adoption, Smallholder farmers, Tanzania, Processing technology, Pigeon peas
Citation
DOI 10.3389/fsufs.2023.1169578