Yellow Cassava Attributes Influencing its Utilization among Cassava Processors in Oyo State, Nigeria

The research focused on attributes determining utilization of Yellow cassava (YC) varieties. Two of the four agricultural zones in the state namely; Ogbomoso and Oyo zones were covered in the study. Structured interview schedules were used to elicit information from 302 cassava processors who were selected through multi-stage sampling procedure. Data was presented using descriptive statistics and analysed with inferential statistical tools. Findings showed age of respondents was 46 years, about 92% were females with more than two-thirds (75.5%) having formal education. Awareness of YC was substantial among sampled processors. Virtually all the respondents (99.3%) claimed to be aware of TMS 01/1368 variety of YC and majority were using this particular variety. Extension agents from Oyo State Agricultural Development Programme (OYSADEP), Harvest plus and International Institute of Tropical Agriculture (IITA) formed leading sources of information on YC varieties among the respondents. Gari and Fufu were the common products people in the study area made from YC. The processors are favourably disposed to utilization of YC. Critical constraints faced in the utilization of YC were non availability of market for YC products and inadequate information on the potentials of yellow root cassava. Pearson Product Moment Correlation revealed that taste of YC products (r=0.813), consumer's acceptability of the products (r=0.758) and multiple usage of the YC (r=0.818) are important attributes that influences the utilization of YC. More awareness campaign on potential of YC should be made so as to create market for its products thereby increasing the income of the processors.