Chapter 8.61
8.61-Plantain Value Addition for Smallholder Farmers
Maddy De Melo, University of Guelph, Canada
Suggested citation for this chapter.
Melo De,M. (2022)Plantain Value Addition for Smallholder Farmers, The Encyclopedia for Small Scale Farmers. Editor, M.N. Raizada, University of Guelph, Canada. http://www.farmpedia.org
Introduction and Benefits to Plantain
The majority of plantain farming and production is done by smallholder farmers (Adeoye et al, 2013). Plantains are a beneficial crop for smallholder farmers because they can be used in a variety of ways and can be made into many different edible products. This means that growing plantain crops can help smallholder farmers achieve food security, nutritional needs as well as have new financial opportunities (Asbaye et al., 2017). Plantains that are grown to full ripeness can be boiled, pounded, roasted, baked or sliced and fried into chips (Asbaye et al., 2017). Plantains that are overripe can be processed into beer or sliced with chile pepper, fried with palm oil and eaten as a snack (Asbaye et al., 2017). Unripe plantain can be easily processed into flour which can be used for a variety of things as it acts as a direct substitute for wheat flour (Asbaye et al., 2017). The fact that plantains can be used for all these different food products makes it a great crop to grow as there are many sustainable and straightforward uses for it.
Nutritional Benefits to Plantain
Plantain is one of the major sources of carbohydrates and iron in Africa (Campuzano et al., 2018). This crop is a better option compared to other starchy foods because it contains protein, minerals and vitamins (Asbaye et al., 2017). It can also be used as a treatment for sore throat, tonsilitis, diarrhea, vomiting and can even be used to treat diabetic patients in its unripe form (Asbaye et al., 2017). Additionally, studies show that a plantain diet is good for gallstone disease, coronary heart disease, colon cancer and obesity (Ubi et al., 2016).
Problems to Overcome Growing Plantain
One of the biggest restrictions farmers face with plantain production occurs after its harvested (Ajayi, 2018). Plantain fruit has a high-water content, meaning it will deteriorate quickly with even a slight change in storage temperature (Loos et al., 2018). To work around this issue, plantain value addition is a great way to strengthen its shelf-life. Aside from shelf-life, plantain value addition provides many benefits to the outcome of the harvest, particularly by adding profitability and sustainability for any smallholder farmer and helps female farmers sustain their crops as well as their families (Loos et al., 2018).
Introduction to Value Addition
Plantain value addition is becoming increasingly important due to all its nutritional and financial benefits (Ubi et al., 2016). The ability to market plantain snack products is on the rise, increasing its demand, making plantain value addition an important factor to consider (Ubi et al., 2016). Additionally, adding value to increase the shelf-life of plantain based products, adding more appetizing appeal and overall acceptability lead to a sustainable increase in income as well as utility for processors, farmers, marketers and consumers (Ubi et al., 2016). There are different ways of adding value to plantain crops based on unique needs, purposes, customs and traditions for different geographic areas (Ubi et al., 2016). Value is added to regular, plain plantains by processing them into plantain flour, plantain chips, roasted plantains and fried plantains (Ubi et al., 2016).
Plantain Flour Production
Figure 2. The process of plantain flour production flow diagram (Ubi et al., 2016).
This step-by-step flow diagram displays how to process plantain flour from start to finish. In a study by Ubi et al. (2016), this method of value addition was used and shown to improve texture, colour, flavour and palatability (Ubi et al., 2016). Specific varieties of plantain that did particularly well in this process included Mgbeghe, Enugu Black, Ejorgom and Ekumkwam. Note that Ikpobata, Ogoni Red and Kigwa Brown are varieties of plantain that did not show an improvement in texture, colour, flavour, so they are not recommended types of plantain to use for this type of commercial flour production (Ubi et al., 2016).
Plantain Chip Production
Figure 4. The process of plantain chip production flow diagram (Ubi et al., 2016).
One of the most popular plantain products in Nigeria are plantain chips (Ngoh et al., 2005). Best practice for making high quality plantain chips is taking rectangular or round slices of unripe or slightly ripe plantain pulp that are between one and two millimetres thick and frying them in refined palm oil (any vegetable oil can work as a substitute) between 160 and 170°C for two to three minutes (Nglani & Crouzet, 1995; Ogazi 1996). Packing the chips in small plastic or aluminum bags preserve the quality of the chips for more than four weeks when stored away from direct light and kept at room temperature (Nglani & Crouzet, 1995; Ogazi 1996).
In a study by Ubi et al., this method of value addition was used and showed major improvements in colour, flavour, palpability and texture, particularly in Ebi Egome plantains, as well as Mgbeghe, Enugu black and Owomoh plantains (Ubi et al., 2016). Plantains that did not display a substantial improvement were Ikpobata, Ogoni Red and Kigwa Brown, so these types are not recommended to be used for this method of value addition (Ubi et al., 2016).
Roasted Plantains
Roasted plantains represents a very simple value added product. The whole pulps of unripe or about half-ripe plantains are peeled and roasted on hot charcoal, a process that only takes about fifteen minutes to make up to six fingers of plantain (Ubi et al., 2016). Once roasted, plantains are commonly sold by women and children on the roadside and can be well accompanied with other warm, delicious products like roasted plums (Lusty et al., 2006). Preparing and selling roasted plantains represents an opportunity for women and children and makes up a large portion of commercial activity for women and youth in Nigeria and other plantain producing regions (Lusty et al., 2006).
Figure 6. Roasted Plantains. Source:
Fried Plantain Production
Figure 7. Fried Plantains. Source
Making fried plantain, called dodo in Nigeria, aloko in Côte d’Ivoire, and red-red in Ghana, is a simple process. Ripe or unripe plantains are peeled and cut into slices and fried in any vegetable oil at 160-180°C for approximately four to five minutes (Ubi et al., 2016). Fried plantain is a well-loved and traditional meal for many children and adults, making the process of frying plantains a great way to add value to a harvest (Mengue et al., 2003).
Critical Analysis
A survey was conducted by Asogwa et al. (2021) to explore the opportunities of plantain value addition amongst smallholder farmers, especially women, in Enugu State, Nigeria, and quantitative data was found to support the benefits of plantain value addition. The estimated average annual income of the survey respondents was $119 USD (Asogwa et al., 2021).
There is a large supply and demand gap in plantain value added products (Zubair, 2017). This means that there is a larger need for plantain value added products, than there are actual products being made. For example, it is estimated that in Nigeria, the national demand for plantain chips is about 5250 tons per year, while the national supply is estimated to be only about 4575 tons per year (Zubair, 2017).
Conclusion
In conclusion, plantain value addition is a great method of giving smallholder farmers opportunities to further enhance their livelihoods and to provide financial and nutritional security. The versatility of plantains and what can be done to increase their value allows smallholder farmers multiple ways to add to the benefits of their harvests and to fight against the main struggle of growing plantain: their shelf-life. The supply and demand gap shows that there is lots of potential in this industry for smallholder farmers to explore and benefit from.
Further Reading
Step by step tutorial of plantain farming strategies:
https://www.youtube.com/watch?v=jGnNQFho2yw&pp=ygUcaG93IHRvIGFkZCB2YWx1ZSB0byBwbGFudGFpbg%3D%3DTips and advice on starting a successful plantain farming business: https://www.youtube.com/watch?v=FbfwAOKegyQ&pp=ygUbcGxhbnRhaW4gZmFybWluZyBpbiBuaWdlcmlh
Different ways to profit from plantain farming: https://www.youtube.com/watch?v=5Rj9EOMpTrM&pp=ygUbcGxhbnRhaW4gZmFybWluZyBpbiBuaWdlcmlh
Tips and advice for maximizing proft: https://www.youtube.com/watch?v=fPIhNHAyME8&pp=ygUbcGxhbnRhaW4gZmFybWluZyBpbiBuaWdlcmlh
Links to Plantain Flour Production:
How to process plantain flour: https://www.youtube.com/watch?v=s5-cffLIPUg
Benefits, nutritional value and positive community impact of plantain flour: https://www.youtube.com/watch?v=6L3d32r7dCE
How to package plantain flour: https://www.youtube.com/watch?v=SE0fQ_Z79Qw
Links to Plantain Chip Production:
How to make plantain chips: https://www.youtube.com/watch?v=O5K4A41BCKc
How to package plantain chips: https://www.youtube.com/watch?v=kAHRPESl1Wo
References
1. Adeoye, I.B., Ombowale A. Oni, Sulaiman A. Yusuf and Kemisola O. Adenegan, (2013). Plantain Value Chain Mapping in Southwestern Nigeria. Journal of Economics and Sustainable Development, 4, 139.
2. Ajayi, AR. (2018). The Potential Role of Agricultural Extension Services in Removing Banana and Plantain Constraints in Nigeria. Agricultural Extension Society of Nigeria. https://aesonnigeria.org/ConfPro c/index.php/UNN-NSUKKA1999/OAU-IFE1999/paper/view/206.
3. Asbaye, W.O., Abdulqadri, A.F., Daramola, R.B., Nwajei, E., & Ayodele, O.D. (2017). Economics of Plantain Production in Ogun State. Conference Proceedings of the Annual National Conference of the Nigerian Association a. https://ageconsearch.umn.edu/record/288485/files/NAAE_2017_103.pdf
4. Asogwa, V.C., Isiwu, E. C., Nwakpadolu, G.M., Ibe, V.S.O., & Ubah, G.N. (2021). Plantain value addition: Opportunities, challenges and prospects in Enugu State, Nigeria. Journal of Agricultural and Crop Research, 9(3), 50-59. http://www.sciencewebpublishing.net/jacr/archive/2021/March/pdf/Asogwa%20et%20al.pdf
5. Campuzano, A., Rosell, C.M., & Cornejo, F. (2018). Physiochemical and nutritional characteristics of banana flour during ripening. Food Chem, 256(1), 11-17.
6. Loos T.K., Hoppe, M., Dzomeku, B.M., & Scheiterle, L. (2018). The Potential of Plantain Residues for the Ghanaian Bioeconomy – Assessing the Current Fiber Value Web. Sustainability, 10(12), 4825.
7. Lusty, C., Akyeampong, E., Davey, M.W., Ngoh Newilar, G., & Markham, R. (2006). A staple food with nutritious appeal. InfoMusa, 15(2), 39-43.
8. Mengue, E.C., Temple, L., & Tomekpe, K. (2003). Selection of varieties of plantain by farmers for cultivation in Cameroon. InfoMusa, 12(1), 4-8.
9. Ngalani, J.A., & Crouzet, J. (1995). Utilization of bananas and plantain by farmers in biscuits and confectionary industries. Cahiers Agriculture, 4, 61-64.
10. Ngoh, N.G., Tchango Tchango, J., Fokou, E., & Etoa, F.X. (2005). Processing and food uses of bananas and plantains in Cameroon. Fruits, 60(4), 245-253.
11. Ogazi, P.O. (1996). Plantain: Production, processing, utilization. Uku – Okigwe: Paman and Associates Limited, 305. https://search.worldcat.org/title/plantain-production-processing-utilisation/oclc/41983815
12. Ubi, G.M., Nwagu, K.E., Jemide, J.O., Egu, C.J., Onabe, M.B., & Essien, I.S. (2016). Organoleptic and Horticultural Characterization of Selected Elite Cultivars of Plantain (Musa paradisiaca L.) for Value Addition and Food Security in Nigeria. Journal of Advances in Biology & Biotechnology, 6(4), 3-19.
13. Zubair, D. (2017). Plantain chips and moneymaking. Business Hallmark. Retrieved from https://hallmarknews.com/plantain-chips-moneymaking