keywords: Afijio, Agidi, characteristics, profitability, Ojongbodu, socio-economic
Maize is among the primary food staples and its consumption is widespread across Nigeria irrespective of household wealth. It is widely used in the preparation of traditional foods. Agidi, a thick gel produced from fermented maize paste or flour, is a common traditional food in some West African countries including Nigeria. This study investigated the socio-economic characteristics of agidi producers/sellers and the profitability of agidi production using Afijio and Ojongbodu Local Goverenment Areas (LGAs) as case study. Sixty agidi producers from the two LGAs were randomly selected and interviewed using an open-ended questionnaire to obtain information from the respondents. Descriptive statistics and budgetary technique were the tools employed for data analysis. The results revealed that agidi production is female dominated (100 percent) and a good percentage (64 percent) of the respondents practise Islam as religion. Also, the result showed net production income with a loss of about N585,891.11k in revenue which indicates that the respondents in the study areas have been recording loss in agidi enterprise. It is therefore, recommended that agidi producers should be organised to form cooperative/credit society to enable them have access credit and also help them dictate the product price towards profit generation.
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