Bioscience Methods 2024, Vol.15, No.6, 327-336 http://bioscipublisher.com/index.php/bm 334 6.2 Implementation of processing techniques In the study areas, farmers employed various post-harvest processing techniques to add value to their sweet potatoes. The most common activities included slicing and sun-drying, with 44% of respondents involved in these processes. Sun-drying is a cost-effective method, though it is subject to contamination risks. Another 39% of farmers engaged in more advanced techniques, combining slicing, drying, and grinding to produce sweet potato flour. This flour is sold in local markets and used in the production of snacks and baked goods, offering an extended shelf life and reducing post-harvest losses. Additionally, 15% of the farmers focused on frying sweet potatoes to produce chips, a popular snack in both rural and urban markets. Frying significantly increases the value of sweet potatoes, making them more profitable than selling raw tubers. The study found that farmers who were trained in processing techniques and received support from agricultural extension services were more likely to engage in these value-adding activities. Moreover, access to credit and membership in farmer cooperatives were significant factors in determining the extent of value addition (Adeyonu et al., 2017). 6.3 Processed product types and market demand The processed products generated through value addition included sweet potato flour, chips, and puree, each catering to different market demands. Sweet potato flour is highly sought after in both local and urban markets due to its versatility and use in baking. The demand for gluten-free products has driven the popularity of sweet potato flour, particularly in health-conscious consumer segments. Sweet potato chips are another value-added product that enjoys high demand in urban centers where snacks and convenience foods are popular. These products not only increase market reach but also offer higher profit margins for farmers (Rashid et al., 2022). In addition to these products, some farmers in the study areas produced sweet potato puree, which is used in baby food, sauces, and bakery products. Puree production requires more advanced processing techniques but offers an extended shelf life and higher market value. The increasing awareness of the health benefits of sweet potatoes, particularly the orange-fleshed variety rich in beta-carotene, has driven demand for these processed products. The study found that market demand for processed sweet potato products was influenced by several factors, including product quality, packaging, and marketing strategies. Farmers who invested in better packaging and participated in cooperative marketing initiatives experienced higher sales and greater access to urban markets. Overall, value addition has the potential to significantly improve farmers' income and enhance the marketability of sweet potatoes in both local and regional markets (Oluoch et al., 2016). 7 Concluding Remarks The case study of post-harvest processing and value addition in fresh-eating sweet potatoes highlights the significant impact that these processes have on improving both the quality and economic value of sweet potatoes. Through the adoption of value-adding techniques, farmers can reduce post-harvest losses, extend the shelf life of their produce, and access better markets. The study reveals that both small-scale and large-scale processing of sweet potatoes contribute to enhanced incomes for farmers and greater market penetration for sweet potato-based products. However, there are still challenges that need to be addressed, particularly in terms of training, technological advancements, and market access. Post-harvest processing techniques such as drying, frying, and grinding into flour have a profound impact on the profitability of sweet potato farming. Farmers who adopt value-adding practices experience higher income due to the increased market value of processed products like chips, flour, and puree. The study also emphasizes the role of cooperatives and farmer groups in promoting value addition. Farmers who are part of these groups are more likely to receive training and financial support, enabling them to engage in value-added processing and access more lucrative markets. Moreover, factors such as storage time, temperature, and processing methods were found to be critical in maintaining the quality of sweet potatoes during and after processing. The study also highlights that farmers who invested in technologies such as mechanical slicers and dryers experienced more efficiency in their operations and increased product quality. These technological advancements not only enhance the
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