Does Value Addition Pay? Evidence from Roasted Meat Processors in Mubi North Local Government Area of Adamawa State
Abiodun Emmanuel Awoyemi *
Department of Agricultural & Resource Economics, Faculty of Agribusiness & Applied Economics, University for Development Studies, P.O Box TL 1882, Tamale, Ghana.
Lambongang Munkaila
Department of Agricultural & Resource Economics, Faculty of Agribusiness & Applied Economics, University for Development Studies, P.O Box TL 1882, Tamale, Ghana.
Amaokowaa Abigail
Department of Agricultural & Resource Economics, Faculty of Agribusiness & Applied Economics, University for Development Studies, P.O Box TL 1882, Tamale, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Aim: To determine the profitability of adding value to roasted meat by the processors in Mubi-north Local Government Area of Adamawa State.
Methodology: Cross sectional data was taken from 70 roasted meat processors through semi-structured questionnaire. The data was analysed using descriptive statistics and value addition model.
Results: Result of the study revealed that majority (88.57 %) of the roasted meat processors were male who were within the age range of 26 and 55, with most (84.28 %) having formal education. Also, it was found that chicken (720) processing had the highest margin of value addition among five different type of meat captured. More also, processors perceived value addition on roasted meat (suya) to be profitable. The processors reported poor storage facilities and inadequacy of finance for the purchase of input as the most worrisome.
Conclusion: It was therefore concluded from the result that, amidst the stated constraints, value addition activity was said to be profitable. However, encouraging the teeming youth to engage in the business of value addition to meat products, provision of cold rooms together with constant power supply and policies that ensure easy access to loans and credit facilities were measures recommended for encouraging processors and improving profitability on suya processing.
Keywords: Value addition, roasted meat, value addition model.