Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Rice Processing in Mali

Rice Processing in Mali

Koné, Daouda
Sidibe, Salimata
Coulibaly, Aliou

Paperback

Botany & Horticulture

ISBN10: 6630172329
ISBN13: 9786630172324
Publisher: Our Knowledge Publishing
Published: Jun 17 2026
Pages: 56
Weight: 0.19
Height: 0.13 Width: 6.00 Depth: 9.00
Language: English
An assessment of post-harvest rice operations was conducted in 26 villages in Niono, Sikasso, and Mopti, Mali. An assessment of consumer preference criteria was conducted in Bamako, Dakar, Cotonou, and Accra. The questions focused on quality assessment, the use of processing equipment, the forms and locations of rice consumption, and the importance of rice in the diet. Preferences for rice types vary from one city to another. Broken grains are more popular in Dakar, while in Bamako, long-grain rice was preferred. In Cotonou, rice is considered equally important as other crops (corn, cassava). Consumers highly appreciated rice that absorbs a lot of water during cooking and has a short cooking time. The protein contents of Jiguifa (11.57%), Wassa (9.64%), and Kogoni 91-1C were the highest. Djouka and couscous made with spinach and amaranth leaves, stored for 12 months, showed no signs of rancidity. Rice parboilers received training on improved rice parboiling processes.

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