Volume 4 No : 4 (2019) Suitability of Different Processing Techniques and Sales Options for Irish Potato (Solanum Tuberusum) Cultivars in Cameroon Woin Noe, Tata Ngome Precillia, Nain Caroline Waingeh, Adjoudji Ousman, Nossi Eric Joel, Simo Brice, Yingchia Yvette, Nsongang Andre, Adama Farida, Mveme Mireille, Dickmi V. Claudette, Okolle Justine January 2019 Citation Woin N., Tata Ngome P., Waingeh N. C., Adjoudji O., Nossi E. J., Simo B., Yingchia Y., Nsongang A., Adama F., Mveme M., Dickmi V. C., Okolle J. (2019). Suitability of Different Processing Techniques and Sales Options for Irish Potato (Solanum Tuberusum) Cultivars in Cameroon. FARA Research Report. Volume 4(4): PP 83. Corresponding Author Dr.Tata Ngome ( [email protected] ) FARA encourages fair use of this material. Proper citation is requested Forum for Agricultural Research in Africa (FARA) 12 Anmeda Street, Roman Ridge PMB CT 173, Accra, Ghana Tel: +233 302 772823 / 302 779421 Fax: +233 302 773676 Email: [email protected] Website: www.faraafrica.org Editorials Dr. Fatunbi A.O ([email protected]); Dr. Abdulrazak Ibrahim ([email protected] ), Dr. Augustin Kouevi([email protected] ) and Mr. Benjamin Abugri([email protected]) ISSN: 2550-3359 About FARA The Forum for Agricultural Research in Africa (FARA) is the apex continental organisation responsable for coordination and advocating for agricultural research-for-development. (AR4D). It serves as the entry point for agricultural research initiatives designed to have a continental reach or a sub-continental reach spanning more than one sub-region. FARA serves as the technical arm of the African Union Commission (AUC) on matters concerning agricultural science, technology and innovation. FARA has provided a continental forum for stakeholders in AR4D to shape the vision and agenda for the sub-sector and to mobilise themselves to respond to key continent-wide development frameworks, notably the Comprehensive Africa Agriculture Development Programme (CAADP). FARA’s vision is; “Reduced poverty in Africa as a result of sustainable broad-based agricultural growth and improved livelihoods, particularly of smallholder and pastoral enterprises” its mission is the “Creation of broad-based improvements in agricultural productivity, competitiveness and markets by strengthening the capacity for agricultural innovation at the continental-level”; its Value Proposition is the “Strengthening Africa’s capacity for innovation and transformation by visioning its strategic direction, integrating its capacities for change and creating an enabling policy environment for implementation”. FARA’s strategic direction is derived from and aligned to the Science Agenda for Agriculture in Africa (S3A), which is in turn designed to support the realization of the CAADP vision. About FARA Research Result (FRR) FARA Research Report (FRR) is an online organ of the Forum for Agricultural Research in Africa (FARA). It aims to promote access to information generated from research activities, commissioned studies or other intellectual inquiry that are not structured to yield journal articles. The outputs could be preliminary in most cases and in other instances final. The papers are only published after FARA secretariat internal review and adjudgment as suitable for the intellectual community consumption. Disclaimer “The opinions expressed in this publication are those of the authors. They do not purport to reflect the opinions or views of FARA or its members. The designations employed in this publication and the presentation of material therein do not imply the expression of any opinion whatsoever on the part of FARA concerning the legal status of any country, area or territory or of its authorities, or concerning the delimitation of its frontiers”. Acknowledgement This work was carried out within the Program of Accompanying Research for Agricultural Innovation (PARI). The PARI project is coordinated at the global level by the Center for Development Studies (ZEF), University of Bonn in Germany. The PARI project is also coordinated in Africa by the Forum for Agricultural Research in Africa (FARA). The funding for this work is provided by the German Federal Ministry of Economic Cooperation and Development (BMZ). The authors wish to acknowledge the contributions of the different individuals in ZEF and FARA for the reviews of the proposals and the final outputs of the research endeavour. The work has been implemented by the Institute of Agricultural Research for Development (IRAD) through the Cameroon Contract REF: FARA-ZEF- PARI/FARA/2017/ISP 2.1.4/IRAD/SUB-GRANT. We wish to thank the authorities of BMZ/ZEF and FARA/PARI for these financial resources and IRAD authorities for administrative and material support. All administrative procedures and financial disbursements were facilitated by Dr Yemi Akinbamijo, the Executive Director of FARA and Dr Noe Woin, the General Manager of IRAD, to whom we express profound gratitude for their timely interventions. The contributions of Dr. Fatunbi Oluwole and Dr. Ir. Augustin Kouevi of FARA, as well as the team at ZEF are well acknowledged. The authorities of IRAD Bambui, IRAD Nkolbisson and IRAD Wakwa as well as the staff of the food technology laboratories of these structures who facilitated data collection, the write up, structuring and proof reading of this report are highly appreciated. Similarly, data collection was done through the help of many restaurant chefs and household members whom we wish to acknowledge. We wish to thank Dr Godswill Ntsomboh Ntsefong for translation and internal editing within IRAD as well as Dr Nchinda Valentine who assisted him. Finally, we are grateful to all the external reviewers who contributed to reshape and refine this report and bring it to this present form. Executive summary The Program of Accompanying Agricultural Research for Innovation (PARI) supports research activities to generate knowledge that informs the direction of investment and other action for innovation. Its work is expected to support the improvement of food and nutrition security and sustainable agricultural value chains in the Green Innovation Centres (GIC) in eleven African countries and India. This report presents the outcome of an original study on the suitability of potato varieties to processing techniques and a market prospection study on the possibility of introducing potato varieties into different market niches. It also analysed the best storage options for potato tubers at farmers’ and vendors’ levels; and another market prospection study to highlight the opportunities and constraints that may contribute to the sales of the potato product. Activity 1 investigated the suitability of potato varieties (Cipira, Jacob2005, Mumbi, Banso, Belo, Mondial and Dosa) to processing techniques. The study was conducted in Yaounde using available cultivars in the basins of Cameroon (North West, West, Adamawa, and Far North regions). The evaluation of potato processing techniques include the measurements of external parameters (tuber size, shape, eye-depth, number of eyes), internal parameters (Dry matter (total solids), moisture content, soluble solids, pH, titratable acidity) and sensory properties (colour, texture, flavour and overall acceptability) and percentage peel loss during processing. The assessment revealed that, the quality of potato tuber affects its aptness for processing and appreciation of its products by consumers. The most desired processed forms are the boiled tubers and fries. Cipira had the highest dry matter content (26.45%). While Cipira and Mumbi were most ideal for fries with respect to size; Banso and Belo were ideal for crisps. On the other hand, Dosa and Jacob were better suited for mashing and roasting while tubers of Mondial were suitable for boiling and more appropriate to be consumed in the form of salads. The best overall acceptability of potato fries and boiled potatoes was recorded for products made with Cipira, Banso and Mumbi varieties. Each of these varieties is therefore, of importance as its cultivation can target a processing technique. Study two covered a market prospection for possible introduction of potato varieties into different market niches. The inventory helped to identify the various forms in which these products appear in markets, restaurants and supermarkets. Results of market analysis show that Irish potato is most consumed in the form of fries, mostly on the roadsides (tourne-dos) and in African restaurants for an average price of 1200 FCFA. Irish potato production and consumption were found to constitute a high-income generation activity in Cameroon, especially in the cities. The study on household consumers’ awareness and behaviour towards Irish potato purchase and consumption sampled educated families, who attained at least high school level. An assessment of Irish potato acquisition mechanisms for people from producing and non-producing areas showed that majority of households that had an Irish potato farm were from potato production zones who received it through gifts from their home villages. Another means of acquisition is through purchases on the spot (cash markets), with more households from non-producing areas buying potato weekly, and those from production zones do purchase their potato from wholesale suppliers. People from producing areas could easily distinguish better varieties using characteristics like colour and flesh texture. This shows that social relationship is important in potato acquisition in the households from