Knowledge, training, and access to extension worker influence primary processing adoption of cacao (Theobroma cacao)
Regie Lloren

1 Institute of Agriculture, Camiguin Polytechnic State College, Catarman 9104, Camiguin, Philippines
2 Associate Member, Division IV (Agriculture and Forestry), National Research Council of the Philippines, Taguig City 1631, Metro Manila, Philippines

Abstract

Cacao is an industrial crop typically grown in lowland tropical regions with economic and ecological importance. Primary processing such as fermentation and drying of cacao is significant in ensuring good quality beans for further processing, thus increasing yield and productivity in smallholder farmers. While previous studies focused on the technical implications of several primary processing technologies on improving cacao bean quality, limited studies have been known to assess the factors influencing farmers^ adoption of cacao primary processing practices, especially in Camiguin, Philippines. Thus, this paper aimed to provide empirical evidence on evaluating factors of adoption of primary processing. A household survey was administered to 87 cacao farmers in the island province of Camiguin, Philippines, in March 2023. Probit regression analysis was performed using the free software RStudio and R 4.3.0. Findings revealed that knowledge (p-value=0.01) and training (p-value=0.1) of cacao fermentation positively and strongly influence the farmers^ adoption. Moreover, knowledge (p-value=0.01) positively and strongly influences adoption, while access to extension workers (p-value=0.10) positively influences farmers^ adoption. The findings suggest the critical role of extension workers in cascading knowledge and training gaps of farmers in primary processing to ensure increased cacao bean productivity.

Keywords: adoption studies, fermentation, drying, cacao, Camiguin

Topic: Agricultural Socio-economics