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• Intensity and Profitability of Smallholder Cassava Farmers’ Participation in Value Addition in Afijio Local Government Area of Oyo State, Nigeria

  Isaac Oluwatayo

  Chuks Idiaye

  Mutiat Yusuff

  Views:

  404

  This study investigated the intensity and profitability of smallholder cassava farmers’ involvement in cassava value addition in Afijio Local Government Area of Oyo State, Nigeria. Data were collected from 150 cassava farming households through the use of a well-structured questionnaire and employing a simple random sampling procedure. The data collected included information on the socioeconomic characteristics of the respondents, intensity of value addition among the respondents, factors influencing their decisions to add value as well as the extent of value addition, profitability of cassava value addition and the factors that determined the profitability level of the enterprises. The data were analyzed using the descriptive statistics for profiling the socioeconomic characteristics of the respondents, gross margin was used to measure profitability, and ordinary least squares regression model was used to determine the factors influencing the decisions of smallholder cassava farmers to add value to cassava as well as the extent of value addition among them. The results revealed that majority of the respondents were females (52.7%) with average age between 31-40 years of age while the average household size (52.7%) is between 6-10 members. Regression analysis of the determinants of the intensity of value addition revealed that the decisions to add value to cassava as well as the extent to which value was added were influenced positively by educational attainment, household size, and years of experience in cassava value addition. Results of the gross margin analysis revealed a positive return on variable costs thus indicating that the cassava value adding enterprise is a profitable one. These findings presented the need for all the stakeholders concerned to focus their attentions on proffering solutions to the challenges faced by cassava processors within the minimum time possible.

  JEL code: L11, M11, M21, Q13, R32

• Quality-satisfaction-loyalty: consumer behaviour in catering

  5-11

  Mária Rudolfné Katona

  Nándor Komáromi

  Views:

  436

  Our study is the result of the initial research of a qualitative and quantitative research consisting of more stages. The survey was made between 2007 and 2013 and specially focused on the satisfaction of Hungarian customers of catering enterprises with hot kitchen as well as on factors influencing satisfaction and customer loyalty. The results proved that a well planned, central strategy cannot be prepared for the whole catering industry as even enterprises with the same profile (warm food kitchen) show significant differences. The most important task for an enterprise is to establish and know its appropriate clientele well in order to suit its services, selection to their requirements. Our assumption that customers of fast food restaurants, canteens have lower expectations from selection, personal relations, quality of services than customers of restaurants, public houses, wayside inns, brasseries with traditional methods of selling was proven. In the lattest, the main aspect of choosing a 'favourite place' was the quality of human relations, with the special role, besides other customers, of the staff. Establishing unique atmosphere to the liking of customers can be regarded as an important point of the operational strategy. It was also proven that the majority of regular customers of restaurants are men, coming from the economically active population. Other active users are youngsters, they mainly go to fast food restaurants. More impersonal advertisements hardly have any effect, while successful word of mouth propaganda can be achieved by consequent, high level work. Regular customers can be characterized by rather emotional than market-based attachment. Favourite units are mainly preferred because of their atmosphere, relationships with acquaintances and friends, not because of measurable features, selection or prices. Those visiting catering enterprises with hot kitchen more frequently are more critical and less satisfied, in spite of this, they are reluctant to part from their regular places.

• THE PROFIT EFFICIENCY OF MORINGA OLEIFERA PRODUCTION IN OSUN STATE, NIGERIA

  Ayodeji Kehinde

  Views:

  515

  This study examined the profit efficiency of Moringa oleifera production by farmers in Osun State, Nigeria. Primary data were obtained from 150 respondents. Multistage sampling procedure was used for selecting respondents. The data were analyzed with the aid of descriptive statistics, budgetary analysis and stochastic frontier production function. The findings revealed that male predominate moringa enterprise with about 55.3% male, most producers fall between the age bracket 41-50years with a mean age of 44.92 (± 13.168) years and the average farm size is 0.3 hectares whilst indicating that most producers had less than 0.1 hectares of land. Moringa production had a benefit cost ratio of ₦5.852, profit margin of ₦0.182, expense structure ratio of ₦0.107, net return on investment ₦4.857, rate of return of ₦5.482 and profitability ratio of ₦0.981. The average profit efficiency of moringa producers was 18.73% on the profit frontier.  Family labour, hired labour and transport cost were significant and had positive coefficient while the seed cost, pesticide cost, level of education and farm size are also significant but bears negative coefficient. The level of education and farm size are amongst the inefficiency variables considered. This study concludes that Moringa oleifera production is highly profitable but producers have not been able to maximize profit efficiency. It therefore recommends that producers improve on adding value to moringa products and extend their channels of distribution considering the cost incurred on transportation.