Investigating the adoption of the root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery industry in Ghana

W. Quaye, J.A. Onumah, C. Tortoe, P.T. Akonor and E. Buckman

African Journal of Science, Technology, Innovation and Development, 2018, vol. 10, issue 2, 137-145

Abstract: A survey was conducted to investigate the extent of adoption of root and tuber composite flour (RTCF) technology transferred among micro- and small-scale entrepreneurs (MSEs) in the bakery and pastry industry in Ghana. A total of 268 respondents were surveyed from the Brong Ahafo, Ashanti, Eastern, Volta, Western and Central regions in Ghana. The overall adoption rate of the RTCF technology among the 268 respondents was estimated at approximately 40%; Ashanti (75.7%), Eastern (43.1%), Volta (41%) and Brong Ahafo (21.4%). Results confirmed that adoption rate of the RTCF was tied to availability, accessibility and affordability of the RTCF in the local communities. Modelling adoption decision of the RTCF technology using the Probit model indicated that process innovation and age of bakers had significant positive influence on the decision to adopt the RTCF technology. Younger bakers with less experience also increased the probability of adoption It is therefore important to encourage bakers to be innovative through the adoption of best practices and technologies that have the potential to increase productivity and efficiency. Adoption of the RTCF technology has significant implications for enhanced food security situation in Ghana.

Date: 2018
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DOI: 10.1080/20421338.2017.1405545

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