Comparative Study of bread-baking Operations in the Cross-River and Ogun States.

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dc.contributor.authorUmoh, Patrick
dc.date.accessioned2023-05-13T16:35:25Z
dc.date.available2023-05-13T16:35:25Z
dc.date.issued1984
dc.description133pen_US
dc.description.abstractThe study examined bread production with emphasis on volume and efficiencies in two states - Ogun and Cross River. Fifty-three bakeries, two flour mills and the Unife Food Science Department were interviewed. Each bakery was classified on the basis of its total fixed investments valued at their original costs. Very few firms operated with highly mechanized implements approaching those firms found in advanced countries. Most firms started with simple implements such as a wooden trough, a locally made dough brake, and a mud oven. Their assets ranged from M1,290 to N519,000 worth. In bread distribution, the baker occupies the top-most position in the system, with the ultimate consumer at the bottom while the vendors act in between the two. Profit margins vary between N14 and N38 per bag of flour. There are so many retailers in the system that their profit is just fair to keep them in the trade; what actually accrues to them is in the form of commission usually fixed by the bakers themselves. Retailers bear most of the risks inherent in bread trade. Factors which limit commercial production of bread are inadequate number of wooden trough, a locally made dough brake to supply floury lack of large wheat farms and the bakers' poor technical knowledge in bread making. It was found that bread quality, flour plant capacity, and bread distribution systems were significantly correlated to sales of bread in the Cross River State. Positive factors common to both states were bread wrapping, and educational level of the manager. Based on this analysis, strong recommendations are made to effect the establishment of large wheat farms at ecologically suitable zones, more flour mills, credit institutions, vocational schools for bakers and better communication systems throughout the country to enhance bread quality and professional efficiencies.en_US
dc.identifier.citationUmoh . P ( 1984)A comparative study of bread-baking operations in the Cross-River and Ogun States.en_US
dc.identifier.urihttps://ir.oauife.edu.ng/123456789/5293
dc.language.isoenen_US
dc.publisherObafemi Awolowo University Department of Agricultural Economicsen_US
dc.subjectBread Baking Investment flour vocational Schools Communication Systemsen_US
dc.titleComparative Study of bread-baking Operations in the Cross-River and Ogun States.en_US
dc.typeThesisen_US
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