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Cassava is the second most important staple crop in Madagascar after rice, in term of production volume and area cultivated. Traditional cassava processing techniques are rudimentary and provide insignificant market opportunities to the smallholder cassava farmers. On the other hand, market surve...


Ranaivoson, R.L.Abass, A.Razafindrazaka, A.Randrianarivelo, R.Rakotomalala, V.Antasoa, R.Rasoaharaona, J.[High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar]High quality cassava flour, promising raw material for bread, biscuit and pastry industries: lessons from a pilot study in Madagascar

High transaction costs deter entry of small farmers into the market. With the data from 240 smallholder cassava farmers in Central Madagascar, this study identified strategies to promote successful smallholder commercialization. The coefficients for membership of cooperatives, native of community...


Okoye, B.C.Abass, A.Bachwenkizi, B.Asumugha, G.N.Alenkhe, B.Ranaivoson, R.Randrianarivelo, R.Rabemanantsoa, N.Ralimanana, I.[Effect of transaction costs on market participation among smallholder cassava farmers in Central Madagascar]Effect of transaction costs on market participation among smallholder cassava farmers in Central Madagascar

This study employed the Cobb–Douglas stochastic frontier production function to measure the level of technical efficiency among smallholder cassava farmers in Central Madagascar. A multi-stage random sampling technique was used to select 180 cassava farmers in the region and from this sample, inp...


Okoye, B.C.Abass, A.Bachwenkizi, B.Asumugha, G.N.Alenkhe, B.Ranaivoson, R.Randrianarivelo, R.Rabemanantso, N.Ralimanana, I.[Differentials in technical efficiency among smallholder cassava farmers in Central Madagascar: a Cobb Douglas stochastic frontier production approach]Differentials in technical efficiency among smallholder cassava farmers in Central Madagascar: a Cobb Douglas stochastic frontier production approach

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