Fig 1.
Conceptual framework for the design of the questionnaire used to collect information along pepeta value chain.
_______ indicates possible factors that can affect pepeta value chain, and _ _ _ _ indicate elements of pepeta processing interact with food and livelihood security.
Fig 2.
Study area surveyed for pepeta product and its indigenous processing knowledge in Tanzania.
Coordinates for district administrative boundaries are indicated as follows: Kilombero (08o07’S, 36o40’E), Ulanga (09o00’S, 36o40’E), Mvomero (06o18’S, 37o27’E), Bagamoyo (06o26’S, 38o54’E) and Iringa rural (07o46’S, 35o42’E). ARI-KATRIN = Agricultural Research Institute KATRIN. Source: Survey data, September 2017 –February 2018. The map background and shapefiles were taken from OpenStreetMap Foundation (OSMF, United Kingdom) and National Bureau of Statistics (NBS, Tanzania) with permission under a CC BY license, respectively.
Table 1.
Population distribution overview in the study area.
Table 2.
Demographic profile of respondents (as percentages) in the surveyed administrative districts for pepeta product and its indigenous processing knowledge in Tanzania.
Table 3.
Overview of focus group discussion.
Table 4.
Frequencies (as percentage) of respondents on awareness of rice-based products and pepeta knowledge in the study area.
Fig 3.
Pepeta processing flow diagram.
DAH–days after 50% heading, a–fresh immature harvested paddy grains, b–roasted paddy grains, c–pounded paddy grains, and d–cleaned pepeta product.
Table 5.
Moisture content, duration, weight and temperature at various processing steps of pepeta product.
Fig 4.
Most preferred rice verities used to process pepeta mentioned by respondents in the study area.
a) TXD306/SARO 5, b) Mbawambili, and c) Kalamata. Source: Survey data, September 2017 –February 2018.
Table 6.
Inventory of rice varieties commonly used for pepeta production in the surveyed area.
Fig 5.
Harvesting of immature paddy rice grains during pepeta production using traditional equipment and methods.
a) snail shell, b) sickle placed on harvest rice stalks, c) traditional hand threshing of harvested rice panicles, and d) traditional cleaning (winnowing) of threshed paddy. Survey data, September 2017 –February 2018.
Table 7.
Overview harvesting of immature rice grains and its preparation before pepeta processing.
Fig 6.
Major process steps of pepeta processing.
a) hand roasting of paddy using aluminium pot, b) hand roasting of paddy using earthenware pot, c) traditional pounding using pestle and mortar, d) traditional cleaning. Source: Survey data, September 2017 –February 2018.
Table 8.
Overview of main pepeta processing steps in the study area.
Fig 7.
Mean values for process efficiency, and moisture, weight and heat losses which occur at various steps of pepeta processing; weight loss1 –loss at roasting, weight loss2 –loss at pounding, weight loss3 –loss at cleaning, Heat loss 1 –frame to vessel loss, Heat loss 2 –vessel to paddy loss, Heat loss 3 –Frame to paddy loss.
Error bar in the chart represent standard deviation of mean value percentages. Bar with different letter are significant different at p < 0.05 for each parameter. Source: Survey data, September 2017 –February 2018.
Table 9.
Overview of pepeta trade in the study area.
Fig 8.
Factors considered by consumers when buying pepeta product in the study area.
Kilombero–Kilombero district, Ulanga–Ulanga district. Bar with different letter are significant different at p < 0.05 for each parameter. Source: Survey data, September 2017 –February 2018.
Fig 9.
Pepeta processing and quality problems identified by respondent in study area.
Survey data, September 2017 –February 2018.