Rice produced in sub-Saharan African countries is usually of low-grade because it has a high proportion of broken fractions and chalky grains. Reasons for this include poor farmer-miller practices, variations in climatic conditions, the use of poorly adapted equipment and intrinsic characteristics of some varieties. Low-grade rice usually has low market value and this is disadvantageous to the entire value-chain and most especially to poor farmers. In order to add value to this type of rice, processing into other products is encouraged. Low-grade rice can be cleaned and ground into flour for the production of porridges, cooked rice dough (Ablo), fritters, biscuits, noodles and cakes.
TECHNOLOGIES DEVELOPED BY AFRICA RICE CENTER IN COLLABORATION WITH PARTNERS ARE PUBLIC GOODS. KINDLY ACKNOWLEDGE THE AFRICA RICE CENTER IF YOU USE ANY ON THE TECHNOLOGIES DESCRIBED HERE.