Performing the success of an innovation : the case of smallholder drip irrigation in Burkina Faso

Over the last 15years, smallholder drip irrigation has gained almost unanimous popularity as an effective tool to achieve the combined goals of sustainable water use, food security and poverty alleviation in the developing world. Based on a study in Sub-Saharan Africa, this article shows that this popularity does not stem from what the technology does in farmers' fields, but is the result of the concerted efforts of a number of key spokespersons to align it with the projects and interests of a variety of actors, including development agents, researchers, NGO staff and pilot farmers

Farmers' logics in engaging with projects promoting drip irrigation kits in Burkina Faso

Development agencies enthusiastically promote micro-drip irrigation as an affordable water and labor-saving device, yet most farmers stop using it as soon as development projects end. This article analyzes why farmers engage in projects promoting drip irrigation kits, even though they appear not to be interested in their water and labor-saving attributes. We combine practice-based theories of innovation with insights from the anthropology of development to explain that in development project arenas, micro-drip kits have different meanings for farmers than for the actors promoting the technology. Accepting the technology is just one element of more encompassing strategic efforts by farmers to obtain benefits from development projects. Hence, in the arena of the development project and for farmers, micro-drip kits are defined by the side benefits that accompany their introduction, such as motorized pumps, free inputs, the promise of credit, or the prospect of acquiring social prestige and forging new alliances

Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin

The efficiency of traditional, intermediate and improved parboilers was compared through theireffects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonlycultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highestlevel of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved andintermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, forGambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for bothGambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using woodensticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) ascompared to the traditional and intermediate methods using a container with a perforated bottom

Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin

The efficiency of traditional, intermediate and improved parboilers was compared through their effects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonly cultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highest level of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved and intermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, for Gambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for both Gambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using wooden sticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) as compared to the traditional and intermediate methods using a container with a perforated bottom