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Nsukka yellow pepper processing and preservation
techniques among women farmers in Enugu State
E. A. Onwubuya1, E. O. Okporie 2 and
M. G. Nenna3
1Department
of Agricultural Extension, University of Nigeria, Nsukka,
Nigeria.
2Department
of Crop Production and Landscape Management, Ebonyi State
University, Abakaliki, Nigeria.
3Department
of Agricultural Economics and Extension, Anambra State
University, Igbariam Campus, Anambra State, Nigeria.
*Corresponding author. E-mail:
lizzybuya@yahoo.com.
Accepted 3 June, 2009 |
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Pepper belongs to the group of crops commonly referred to as
perishables. In their fresh form under hot tropical
conditions, they suffer extensive deterioration within a
short time after harvest. Thus, a great % is lost through
spoilage. A palatability test was carried out on Nsukka
yellow pepper after processing, preserving and storing for 3
months by women farmers in the 3 agricultural zones of Enugu
State. The sample size of 120 women farmers were randomly
selected for the study. Data were collected using structured
questionnaire. Descriptive statistics and analysis of
variance (ANOVA) were employed in data analysis. The study
revealed that production of Nsukka yellow pepper is a major
agricultural activity for women in the state. Middle aged
women were involved in the production, processing,
preservation and marketing of the yellow pepper,
irrespective of their educational levels. The study also
revealed that yellow pepper can be produced, processed and
preserved in any of the 3 agricultural zones of the state
without compromising its flavour and fruit colour. Thus,
there was no significant difference between the tested
attributes in the 3 zones. The processing and preservation
techniques of yellow pepper were generally accepted by the
women farmers. However, steam–blanching/salting/sun-drying
(BT1) technique was rated best while salting/sun
drying (ST2) technique was rated second best in
the overall acceptability.
Key words:
Nsukka, yellow pepper, processing, preservation, women. |
