i Parkia biglobosa - School of Forest Resources & Environmental ...

Based on my interview with the wholesaler, and under ideal conditions, I
calculated the following potential profits. She had purchased the 5 bowls (approximately
10 quarts) of seeds from the market for 4000 Ghanaian cedis each for a total of 20,000
cedis (equivalent to US $2.90). After processing the dawadawa she formed them into
cigar shaped logs, 4 cm by 10 cm. She sold 6 for 500 cedis ($ 0.07). The children would
sell in the market one log for a 100 cedis ($0.015). A market seller could realize a profit
of 1000 cedis ($ 0.14) if she traded 60 logs. The wholesaler produced 300 dawadawa
logs from her initial 5 bowls of seeds. If she sold all units, she would have 25,000 cedis, a
profit of 5000 cedis ($0.71).
Microbiology and Fermentation of Dawadawa
Fermentation is a process where any group of living organisms, such as yeasts,
molds or certain bacteria act upon a substrate such as glucose, carbohydrates, or proteins
by enzymatic activity. Many familiar foods and beverages are fermented: yogurt, cheese,
sauerkraut, beer, wine, and soy sauce. Often the fermentation not only imparts a pleasing
taste, but can also increase the nutritional value of a food and act as a preservative. In
African countries cereals account for as much as 77% of total caloric consumption and
contribute substantially to dietary protein intake. A majority of traditional foods
consumed in Africa are processed by natural fermentation (Haard et al 1999). Many
common foods in Ghana are fermented. Kenkey, a rich carbohydrate staple, is a
fermented product of maize (Zea mays). Pito, a local beer, is a popular beverage made
from sorghum (Sorghum bicolor). Banku is a fermented cereal product made from
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