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Profitability And Technical Efficiency Analysis Of Rice Production
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CHAPTER ONE
INTRODUCTION
Rice is a staple food for more than
60 percent of the world’s population (Richardson and Stubbs, 1978). Rice
has become a staple food crop of considerable strategic importance in
many rapidly growing African countries where consumption among the urban
poor household has increased substantially (WARDA, 1993). Cultivated
rice is designated as either oryza sativa or oryza glabberima, oryza
sativa is the predominant species. “Oryza glabbenma is grown only in
Africa†on a limited scale. The rapid rise in rice production in the
years, following world was 11, mainly in Asia, stemmed from expanded
irrigation areas, the increased use of fertilizers, effective control of
pests, double rice cropping, and the widespread adoption of improved
genetic materials. The combined use of nitrogen fertilizers and use of
high-yielding varieties has made possible the expression of high yield
in irrigated areas. Varieties of short growth duration which are
insensitive to the photoperiod have allowed year round planting and
multiple cropping. The adoption of semi-dwaft high yield varieties
triggered the beginning in 1967: Chinese farmers also turned to the
utilization of the semi-dwaft varieties. The development of hybrid rice
in China since the 1970s has set off a second “Green Revolution†in that
area. New genetic information and genetic diversity provide the
foundation for more efficient breeding programs for rice production. It
remained for the simply inherited recessive gene (Sdi) in the Chinese
semi-dwaft rice to provide rice breeders with the impetus to achieve
further progress in rice breeding.
1.1 RICE GRAIN QUALITY
INDICATORS The most important factors that plant breeders consider in
developing new rice varieties are grain quality and yield. The term
“grain quality†has many meanings and is perceived differently defending
on end use, field of interest, specialization and ethnic importance as a
quality characteristic, rice millers emphasize processing quality: and
consumers demand a widely divergent array of cooking and eating
qualities. Quality in rice may be categorized into four broad areas:
Milling quality Cooking and processing quality Nutritive quality
Specific standards for cleanliness, soundness and purity. All four (4)
categories are important in judging the suitability of rice for a
specific use. The quality characteristics desired vary considerably,
being ultimately related to final consumer acceptance of each rice
product. Characteristics that influence rice quality include those
under genetic control and those independent of genetic control, such as
purity and cleanliness. These latter characteristics are primarily a
function of handling and storage and as such are described thoroughly in
United States standards for rice and in the rice inspection handbook. A
major factor influencing rice quality is the environment in which the
plants are grown. Once a new variety is released for commercial
production, it spreads to wherever it can be produced advantageously
compared to currently grown varieties. Consequently, before released,
new varieties are tested agronomical and for quality over their likely
production area. Tests are carried out in rice performance nurseries in
each rice producing state. These trials permit evaluating quality
characteristics of new varieties over wide ranges of environmental
influence such as soil, climate and cultural practices. Characteristics
Influencing Qualities in Rice Include: Hull and pericarp colour
Grain-shape, weight, uniformity, and general appearance Milling cut
turn. Kernel, chalkiness, translucency and colour and cooking, eating
and processing characteristics.
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ABSRACT - [ Total Page(s): 1 ]This research was designed to access the Profitability and Technical Efficiency Analysis of Rice Production in Esan Central and North East Local Government Areas of Edo State with a specific objective of examine the socio-economic characteristics of the farmers, determine the profitability of rice in the stud area. The study used information gathered from One hundred and eighty (180) copies of a structured questionnaires were administered to rice farmers in the study area. Data so collected we ... Continue reading---
