A survey of raw processing methods for kolanuts

Abstract

A survey was carried out in the Eastern and Ashanti Regions of Ghana to identify indigenous methods for the raw processing and handling of kolanuts. Using purposive and accidental sampling techniques and interviews, thirty-two individuals and eleven focus group discussions were undertaken at fourteen and ten towns/locations in the Eastern and Ashanti Regions, respectively, in 1997. Kolanuts were processed either by pre-soaking and washing or by underground fermentation and stored for 3 to 12 months before export or selling. Women are generally engaged in kolanut processing but storage and marketing appear to be the preserve of the men. Storage materials used were commonly baskets and sacks with lining leaves. Although local preservatives such as wood ash, dried ground pepper, sliced lime and leaves of Jatropha were used in some areas of Ashanti to control storage insects, by far the commonest insect control agents in the two regions were chemicals which are dangerous to human health. Some of these chemicals are Gastoxin (Aluminium phosphide) which is locally called `bomb', Gammalin 20 and Veneno poison all of which go with their attendant health hazards of which the kola dealers were apparently ignorant and/or adamant. The need to evolve alternative safe chemical storage treatments and to intensify studies on local substitutes such as wood ash, pepper and lime is therefore advocated.

JOURNAL OF THE GHANA SCIENCE ASSOCIATION Volume 2 No. 1 (2000) pp. 105-108