Rice consumption has been growing in Ghana due to the change in lifestyle and income increase, but domestic production does not satisfy Ghanaian demand in terms of its amount and quality. As results, rice import from Asian region has been increasing to fill the gap, middle- and high-income consumer show their preference to those imported rice due to its better quality and taste. Oppositely, quality and taste of domestic rice has not improved well despite the fact that production amount has strengthened by the assistance such as JICA in recent decades. Accordingly, domestic rice is not suitable for steamed/boiled cook, this study recommends to produce rice flour for the better use of domestic rice, in combination with dissemination of rice noodle to increase the value-added.
Thus, in this study, feasibility of disseminating rice noodle in Ghana is reconfirmed as a main purpose of the research. As methodologies, analyses on current rice production and noodle market are reviewed, and those are followed by the experimental survey in the site, which will figure out consumer’s preference on rice noodle. To accelerate the dissemination, convenient cooking method is demonstrated by referring traditional cooking method in Vietnam, manualized method is adopted to realize the experimental survey in Ghana. For the experiment, two sites in Accra are selected to guarantee representativeness of data, one is in the city central and the other is in the agricultural village, tasting survey are carried out to enhance detailed preferences.
As results of this study, there is a feasibility to proceed rice flour production to conquer weak points of domestic rice. And Ghanaian consumer is capable to accept rice noodle throughout the experience of having “Indomie” from Indonesia around two decades. Conservative attitude on noodle taste and soupless style as a consequence of tasting survey, but preference on noodle taste made by short-grain rice was remarkable, Male-segment and Under 35-segment was significant on it.
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