Ghanaian farming communities befriend value addition to cocoyam

Mercy Odwira has been farming cocoyam, cassava and plantain for over two decades at Kukuom, in the Asunafo South District of the Brong Ahafo region.

Cocoyam is the main source of food and income to sustain her family’s livelihood. Until three years ago, Mercy would harvest stumpy produce from a large cultivated crop land.

“Now we are enjoying economies of scale; we plant on a small acre of land but harvest larger quantities of produce. I have tripled my yield on a one acre farmland,” she stated.

Mercy is among Ghanaian farmers accessing new and improved varieties of cocoyam introduced by researchers at the Crops Research Institute (CRI) of the Council for Scientific an Industrial Research (CSIR).

Cocoyam is an important staple in Ghana with an annual consumption rate of 38kg per head.

To increase production, three improved varieties – yielding an average 6-8metric tonnes per hectare – have been introduced to local farmers under the World Bank sponsored West African Agricultural Productivity Programme (WAAPP).

Cocoyam Breeder at the CRI, Emmanuel Lanor Omenyo, says the varieties are high-yielding, nutritious and disease tolerant – all varieties are tolerant to major cocoyam diseases such as Leap Blight and Root Rot.

“On the whole, we want to increase the production of cocoyam,” he said. “These materials [Gyimidi, Akyedee and Mayeyie varieties] have been accepted by the farmers, so we are very hopeful that the adaptation rate will be very high”.

Agric extension agent, Rita Konadu, is enthused at the adoption rate for the new cocoyam varieties. She says most farmers in the district are turning to cocoyam as an alternative to plantain, especially in the dry season.

The use of cocoyam in preparing dishes has been limited to few traditional uses like boiling and roasting for consumption.

The researchers are now disseminating technologies in cocoyam products to farmers and food processors in farming communities to enhance utilization.

The recipes introduced include the Cocoyam Fritters, Stuffed Cocoyam Leaves, Cocoyam Fish Cake and Roasted Stuffed Cocoyam.

Michael Akuamoah Boateng, a Food Scientist at the CRI, says broadening the utilization base of cocoyam is to afford the farmers access to markets for the produce, create employment and improve the nutritional base of farming communities.

Mercy is excited at the opportunity to add value to her cocoyam produce for preservation and nutrition.

“We have also been exposed to additives in processing cocoyam for a variety of dishes, especially to cater for the food needs of our children. Most importantly, I can earn income from selling the cocoyam recipes when I don’t go to the farm,” she shared.

Story by Kofi Adu Domfeh