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Marginal Rate Of Returns of Local and Improved Open Pollinated Maize Varieties Compared With Quality Protein Maize Hybrids in Ghana.
Maize variety development in Ghana in the past mainly concentrated on developing open-pollinated varieties (OPVs). Since malnutrition especially protein deficiency is a major problem amongst most children in Ghana and for higher grain yields it was prudent that Quality Protein Maize (QPM) hybrids be developed. -
Perceived livelihood impacts and adaptation of vegetable farmers to climate variability and change in selected sites from Ghana, Uganda and Nigeria
In the wake of deepened situations of changing climate, a clear understanding of the perceived impacts and adaptation of climate variability and change on livelihoods of vegetable farmers in Western and Eastern Africa, which is not readily available, is critical for sustainable vegetable production in Africa -
Perceived livelihood impacts and adaptation of vegetable farmers to climate variability and change in selected sites from Ghana, Uganda and Nigeria
In the wake of deepened situations of changing climate, a clear understanding of the perceived impacts and adaptation of climate variability and change on livelihoods of vegetable farmers in Western and Eastern Africa, which is not readily available, is critical for sustainable vegetable production in Africa. -
Susceptibility of steeped and heat dried cowpea flour to fungal growth and aflatoxins production
In vitro studies were carried out to determine the susceptibility of flours from steeped and heat dried cowpea to fungal growth and aflatoxins production. A 2 x 7 factorial experimental design with 2 levels of steeping time of cowpea grain in water (0 and 3 min steeping) and 7 levels of drying temperatures of the grains ranging from 35 to 120°C were used for flour production. -
Grounding institutions through informal practice: Credibility in artisanal mining of aggregates, Ghana
Artisanal mining is mainly carried out as an informal activity without a mining license, the payment of public fees or compliance with environmental and labour regulations. -
Enhancing adaptation of forests and people in Africa
Commissioned by the Sector Network Rural Development of GIZ (Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH on behalf of the Federal Ministry of Economic Cooperation and Development), forest scientists of the Forestry Research Network of Sub- Saharan Africa (FORNESSA) conducted the present study on adaptation of forests and people to climate change at two localities in Ghana and Malawi, respectively. -
Drivers of forage provision and erosion control in West African
savannas – A macroecological perspectiveRangelands’ ability to provide ecosystem services (ESs) depends on ecosystem properties and functions, which are interactively driven by biophysical and land-use drivers. In West Africa’s savanna rangelands, the relative importance of these drivers for ES supply is still poorly understood, hampering the identification of appropriate management strategies. In this context, trade-offs between the ES of forage provision and the regulating ES of erosion control are of particular importance. Taking a macroecological perspective, we aimed at detecting consistent patterns in ES drivers and identifying good predictors. -
Soil and land Suitability Assessments towards Sustainable Rice Production in the Northern Zone of Ghana.
Rice has become the second most important cereal crop and a primary staple food in Ghana. However, domestic rice production falls below its demand, resulting in over 50% rice import per annum. -
Street-Vended Local Food Systems Actors Perceptions on Safety in Urban Ghana The Case of Hausa Koko, Waakye and Ga Kenkey
Safe foods are those that do not cause any harm after their consumption. Food safety and its relationship with public health are of major concern to many people, especially because of foods susceptibility to contamination. Literature on local foods addressed the biological processes of ingredients used in their preparation, and the nutritional, physical and safety aspects of foods. Generally, most food vendors and consumers were not concerned about hygienic practices but instead, about the social relations established between them and the aesthetics, the appearance and presentation of food. -