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Please use this identifier to cite or link to this item: http://bsuir.bsum.edu.ng:8080/jspui/handle/11409/649

Title: INFLUENCE OF FOOD CONSUMPTION ON FOOD PRODUCTION IN IBADAN, OYO STATE
Authors: OLALEYE-ORIOWO., PRAISE IMAMAYOKUN
Keywords: FOOD CONSUMPTION
Issue Date: Mar-2019
Publisher: NONE
Citation: NONE
Abstract: This study examined the prevalent food consumption pattern and their influence on food production in Ibadan, Oyo State. The specific objectives of the study were to: identify the predominant food produced in Ibadan; assess the prevalent food consumption patterns in Ibadan; identify underlying factors affecting food consumption in Ibadan; and assess the influence of food consumption patterns on food production in Ibadan, Oyo State. Using multistage sampling technique, and a semi structured questionnaire as instrument, data for the study were collected from a sample of two hundred and four (204) respondents. Frequency counts, percentages, means and regression analysis were used as statistical tools for data analyses. The findings of the study showed that the predominant food produced by farmers in Ibadan included cereals, roots and tubers, legumes and nuts, meats and dairy products, fruits and leafy vegetables. The result also revealed the food consumption pattern in Ibadan. Major factors affecting food consumption patterns in Ibadan included cultural believes 99%, religious believes 95%, seasonality of some crops 99% and income 97% among others. The result also revealed that consumption pattern leads to increased rate of production 86.8%), increase in sales of food products 69.6%, increased income 81.9% and reduce losses 48.0%. The simple linear regression result showed that food consumption patterns have significant influence on food given that the F- statistics of 214.440 is significant at 1% level of significance and that F- value (214.440) was higher than the F-tabulated value of (1.94) at 5% level of significance. The study thus recommended among other things that effort should be made by the government and food producers to increase food production both in quantity and in quality. This can be achieved by providing soft loan/interest free credit to farmers, provision of improved farm inputs and storage facilities to the farmers.
URI: http://bsuir.bsum.edu.ng:8080/jspui/handle/11409/649
Appears in Collections:Centre for Food Technology & Research (CEFTER)

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