Rice Value Chain Upgrading in Côte d’Ivoire: The Role of the Improved GEM System for Rice Parboiling

Kanon, A, L.; Aboudou, R.; Depieu, M, E.; Arouna, A.; Ndindeng, S, A.

Rice Value Chain Upgrading in Côte d’Ivoire: The Role of the Improved GEM System for Rice Parboiling

Autores

Editor

Centre National de Recherche Agronomique, Abidjan, Côte d’Ivoire
Africa Rice Center

Descripción

Rice is a staple food in Côte d’Ivoire, but parboiling remains a weak link in the local rice value chain. Parboiled rice has superior nutritional and physical properties compared with white rice. In 2017, AfricaRice introduced the “Grain quality enhancer, Energy efficient, and durable Material” (GEM) parboiling system in Côte d’Ivoire to address these challenges. This study evaluated the rice value chain, parboilers’ perceptions of GEM technology, and its role in upgrading the rice value chain. Using two survey types (parboiler association level (focus group) and parboiler household level), 179 rice parboilers and 77 key players were randomly sampled and interviewed in Côte d’Ivoire. We used descriptive statistics and the parboiler budget for the profitability analysis. The results show that parboiling, primarily undertaken by women, is profitable in Côte d’Ivoire. Parboilers identified the key advantages of the GEM system, including improved rice quality, higher output rates, better nutritional value, and the ability to parboil larger volumes of rice. GEM technology enhanced rice quality, increased parboilers’ incomes, and reduced energy costs by 22.3%, saving an average of 73,090 FCFA per ton of parboiled paddy. The study recommends scaling up GEM technology through local fabricator training and broader dissemination in rice-growing regions to further strengthen the rice value chain in Côte d’Ivoire.