Many women process food using traditional methods, which are often time-consuming. New technologies may improve processing, but are not always adopted, especially in rural areas. Although the technology seems appropriate to the people who design them (usually men), they are often not appropriate for the women who use them.
In Dozéré village in Ivory Coast, a study was carried out to look at ways of improving food processing. Researchers stayed in the village, observing and taking part in community activities, listening to people and asking questions. They observed women using different ways of food processing, and discussed any problems. The women’s ideas for improvements were discussed and prioritised. Their main problem was the hard and tiring work of extracting oil from the fruit of the oil palm (Elaeis guineensis).
Palm oil is an important oil, particularly in rural West Africa. Most is used in the home, while some is sold in local markets. Men cut the fruit from wild palms. The women cook it in oil drums. Young men usually pound it with pestles in a big mortar. The women then mix the mass of fruit pulp and seeds with water. The seeds settle to the bottom. The fibres are washed and squeezed to remove the oil. The resulting mixture of oil and water is boiled for about two hours. After cooling, the palm oil is skimmed off. The women find the hand-squeezing of the fibres very hard work.
Criteria for improvement
Considerable care needed to be taken in finding the right improved technology. The technology needed to reduce work and bring in more money. The equipment had to be strong and reliable and able to be maintained locally. Women needed to be able to operate the technology and to pay for it – each woman could afford to pay just US $6 a month.
The first step was to see if anyone in the region knew of another way of extracting oil. However, none was found. The next step was to seek information from research institutes and literature on small-scale palm oil extraction. The screw press designed by the Royal Tropical Institute (KIT) in Amsterdam met the criteria best.
Women test and adapt
A sample press was built by local manufacturers near Abidjan. The women tested it for a year. They had many ideas to improve it. The central cage was replaced by a lighter one. Handles were added to make it easier to carry. Two more cooking and reheating drums were added to the existing two, so more women could work at the same time.
After trying out the machine, the women agreed to buy the screw press. They did this collectively, by paying into a fund over six months. The women’s leader was responsible for the press, while three young women trained people using it for the first time. For this service they were given a small amount of the oil produced.
With the new press, about 11% more oil could be extracted and the amount of fuel wood needed was reduced by a quarter. Less water was needed for washing. The oil was of better quality and stored well. Using the press made the work much easier than using the traditional method.
Confidence grows
At first, just a fifth of the women used the new press to extract their palm oil. However, within two years nearly all the women used the press. At first, many women processed only small amounts of fruit, fearing the oil would not keep as long as the traditional methods. Soon, however, many women used it to process all their oil palm fruit.
Sharing information
A reliable local manufacturer was found that could produce the press to order. Women’s leaders, project workers, technical school directors and many others were invited for a demonstration day. Word began to spread. The manufacturer sold two presses in the first year and eight in the second. Hopefully this will provide a good basis for spreading this improved technology.
This approach was a very careful one. The technology was developed and tested together with the end users. Women shared their specific problems, tested the technology and suggested improvements. As in most situations, the end users of the technology are the best people to work with.
Adapted from a longer article by Barbara Böni who carried out this research with the Institute of Food Technology, Switzerland. She now works as a consultant with UNDP in Vietnam.