The inventiveness of women rice processors: The parboiling units of Bouaké, Daloa, and Oidenné (Côte d’Ivoire)

Special report: Women and food sovereignty: resilience, autonomy and inventiveness
By Meougbe E. Depieu, Alban L. Kanon, Mahyao G. Adolphe, Christophe Koffi, Sali A. Ndindeng

Rice parboiling remains the weak link in the rice value chain in local rice processing policy in Côte d'Ivoire. Technology transfer makes it possible to produce quality local rice in order to reposition it on the consumer market. A transfer of improved parboiling technology GEM (Grain quality enhancer, Energy efficient and durable Material) has been initiated since 2017 by AfricaRice and the State of Côte d'Ivoire. The study shows that the dissemination of this technology to women rice processors has improved the quality of parboiled rice and increased their income. Given the potential of this new technology and the enthusiasm of women for its use, the State should intensify transfer actions in all producing areas in Côte d'Ivoire.

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