




































 
 

 

7 
© 2019 by the authors; licensee Asian Online Journal Publishing Group 
 

Economy 
Vol. 6, No. 1, 7-12, 2019 

ISSN(E) 2313-8181/ ISSN(P) 2518-0118 
DOI: 10.20448/journal.502.2019.61.7.12 

© 2019 by the authors; licensee Asian Online Journal Publishing Group 

    
 

 
 
Rural Women Entrepreneurial Skills in Maize Value Addition in Abeokuta 
Metropolis, Nigeria 

 
Omoare, Ayodeji Motunrayo1     

Oyediran, Wasiu Oyeleke2       

Ogbonna Chinna3     

 

 
( Corresponding Author) 

 
1,3Department of Agricultural Education, Federal College of Education, Abeokuta, Ogun State, Nigeria. 

 
2Department of Agricultural Extension and Rural Development, Federal University of Agriculture, Abeokuta, 
Nigeria. 

 

 
Abstract 

Maize is a common staple food for human consumption and livestock feeds. It provides 
employment and means of livelihood for women in both rural areas and urban centres in Nigeria. 
However, the entrepreneurial skills of women engaged in its value addition have not been fully 
enhanced. This study was conducted to look into rural women entrepreneurial skills in maize 
value addition in Abeokuta metropolis of Ogun State, Nigeria. Two hundred and ten respondents 
were selected using snow ball sampling technique. Data were analyzed with chi-square. Results 
revealed that fifty percent of the respondents were 31 - 40 years of age and 60% had spent 6 – 10 
years in maize processing. Most (85.7%) of the respondents’ added value to maize by converting it 
to popcorn, 80.0% turned it to corn cake and 52.9% processed it to kokoro. Majority (88.6%) of the 
respondents acquired entrepreneurial skills through fellow processors and 62.9% got it from 
friends and neighbours. Serious constraints identified by 95.7% and 88.6% of the respondents were 
scarcity of raw materials during off season and ineffective preservation methods respectively. 
Results of chi-square revealed that significant association existed between sources of 
entrepreneurial trainings for the rural women and value addition at p < 0.05. The study concluded 
that value addition of maize is very low in the study area. It is hereby recommended that 
extension service providers should pay more attention to the maize processors in terms of 
entrepreneurial trainings for better processing and value addition of maize. 

 
Keywords: Processing machines, Rural women, Entrepreneurial skills, Maize, Value addition, Livelihood. 

JEL Classification: Q16, Q12, J26, Q10, D46, Q19.  
 

Citation | Omoare, Ayodeji Motunrayo; Oyediran, Wasiu Oyeleke; 
Ogbonna Chinna (2019). Rural Women Entrepreneurial Skills in 
Maize Value Addition in Abeokuta Metropolis, Nigeria. Economy, 
6(1): 7-12. 
History:  
Received: 15 April 2019 
Revised: 21 May 2019 
Accepted: 26 June 2019 
Published: 22 August 2019 
Licensed: This work is licensed under a Creative Commons 

Attribution 3.0 License  
Publisher:  Asian Online Journal Publishing Group 
 

Acknowledgement: All authors contributed to the conception and design of 
the study. 
Funding: This study received no specific financial support. 
Competing Interests: The authors declare that they have no conflict of 
interests. 
Transparency: The authors confirm that the manuscript is an honest, 
accurate, and transparent account of the study was reported; that no vital 
features of the study have been omitted; and that any discrepancies from the 
study as planned have been explained. 
Ethical: This study follows all ethical practices during writing.   

 

 

Contents 
1. Introduction ......................................................................................................................................................................................... 8 
2. Methodology ........................................................................................................................................................................................ 8 
3. Results and Discussion ...................................................................................................................................................................... 9 
4. Conclusion ......................................................................................................................................................................................... 11 
5. Recommendations ............................................................................................................................................................................ 11 
References .............................................................................................................................................................................................. 11 
 

 

 

 

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Contribution of this paper to the literature 
This study is one of the very few studies that identified low value addition for maize by the rural women 
in Nigeria, and listed major limitations to entrepreneurial skills of rural women in maize value chain. 

 

1. Introduction 
Value addition focuses on perishable crops after harvest to reduce losses, enhance financial or nutritional crop-

value, and assure food safety. Entrepreneurial skills of adding value to maize offer good potentials for increasing 
income generation, women empowerment and utilization of the crop. However, the rural women entrepreneurial 
skills in maize processing is not well harnessed for value addition in Nigeria which is seriously undermine the 
potential benefits of the maize crop to the rural women, consumers and other chain actors. Nigeria is the largest 
maize producer in Africa (ITA, 2012) and currently ranked tenth largest maize producer in the world. Its 
cultivation started on a subsistence level and has gradually risen to a commercial crop on which many agro-based 
industries depend on as raw materials in Nigeria (Iken and Amusa, 2014).  

Over fifty million farmers grow maize every year while over ninety million people are employed in its 
processing and usage daily. It has become one of the most important food, feed and industrial crops in Nigeria. It 
provides energy, vitamins and has some amount of protein (Onyibe et al., 2014). The food products that can be 
obtained from maize in Nigeria include ogi, eko or agidi, egbo, elekute, aadun, abari and guguru (Okoruwa, 1997). The 
production of most of the indigenous food products, particularly in the developing countries, has not progressed 
much beyond the traditional processing techniques because of slow pace in technological development which is 
obviously aggravated by misplaced government priority on the importance of technology in small scale agro-
processing (Vonortas, 2002; King and Nowack, 2003).  

The traditional food processing methods are labour-intensive, susceptible to food losses and poor quality end-
product (Kordylas, 1990). Nigerian rural women are largely involved in food processing activities from where they 
derived their livelihood means. They form an indispensable part of human resources for agricultural development 
because of their contributions to the nation economy. According to Ogunlela and Mukhtar (2009) women play a 
dominant role in agriculture in Nigeria and are believed to make up to 60–80% of the agricultural workforce. 
Charmas (2000) reported that women’s activities in food processing remain underestimated because most of their 
activities are undertaken as secondary activities generally hidden behind subsistence agriculture. Women’s 
contribution in creating value-added products through entrepreneurial skills acquisition need to be estimated in 
order to design more appropriate measures to help their empowerment.  

Entrepreneurial skills in maize processing and value addition would help in changing the colour, flavour and 
texture to make the maize products more attractive and palatable and extending the shelf life and storage time of 
the products. It would bring wide range of benefits to enterprising people in Nigeria which include: promoting 
access to wider markets, improving small-scale producers and entrepreneurs’ income-earning ability, allowing 
improved use and control of local resources and helping to create employment for poor people, particularly in the 
rural areas (Ihekoronye and Uzomah, 2011). In addition, it is expected that the rural women’s activities can reduce 
or eradicate postharvest food losses during glut through adequate training and capacity building on value addition. 
It is in view of this background information that this study assessed rural women entrepreneurial skills in maize 
value addition in Abeokuta metropolis of Ogun State, Nigeria. This study identified the entrepreneurial skills of the 
respondents, sources of training for the maize value addition, and constraints to the maize value addition. 
 

1.1. Hypotheses of the Study are Stated in Null Forms 
H01: There is no significant association between personal characteristics of the respondents and entrepreneurial skills of the 

women in the study area. 
H02: There is no significant association between sources of entrepreneurial trainings for the rural women and value 

addition in the study area. 
 

2. Methodology 
2.1. Description of Study Area 

The study was carried out in Abeokuta metropolis of Ogun State, Nigeria. Ogun State is one of the six states in 
Southwest Nigeria. The state was created in February 3rd, 1976. It is bounded in the west by Republic of Benin, 
bounded in the south by Lagos State and Atlantic Ocean, in the North by both Oyo and Osun States and in the 
East by Ondo State. Abeokuta is the largest city and state capital of Ogun State in southwest Nigeria.  

It is situated on the east bank of the Ogun River, near a group of rocky outcrops in a wooded savanna 77 
Kilometres North of Lagos by railway and 130 Kilometres by water (Hoiberg, 2010). Abeokuta metropolis has a 
total population of 593.143 people as at 2006 (NPC, 2006).  

Abeokuta metropolis has only two Local Government Areas namely Abeokuta South Local Government Area 
having its headquarters at Ake with 15 wards and Abeokuta North Local Government Area having its own 
headquarters at Akomoje with 17 wards. The agro-industrial potential of the Ogun State makes Abeokuta 
an important trading center for rice, maize, cassava, yam, banana, cocoa, palm-oil and palm kernel, and the largest 
producer and exporter of kola nuts in Nigeria. Rural women are involved in the value addition of maize across the 
state.  
 

2.2. Sampling Procedure and Sample Size  
Primary data were used for the study. Snow ball technique was used to select 42 maize processors in five 

diverse products namely: popcorn, corn starch, pap processors, maize ball, and corn cake. The respondents were 
selected from the urban markets in Asero, Kuto, Lafenwa and Panseke. Interview guide was used to obtain 
information on the respondent’s personal characteristics, entrepreneurial skills, sources of the trainings on value 
addition, and constraints to maize value addition. Frequencies, percentages and chi-square were used to analyze the 
data.  



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2.3. Validity and Reliability Test 
The instrument used for the data collection was subjected to face validity through the efforts of experts in the 

field of Agricultural Extension and Rural Development. Items that lack clarity were immediately removed.  
Pearson Product Moment Correlation was used to obtain the reliability result of 0.85 from test re-test method 

at interval of two weeks with twenty maize processors who were not included in the sample size hence, the 
instrument is assumed reliable. 
 

2.4. Measurement of Variables and Data Analysis  
Age, years of experience and household size was measured at ratio level while educational status, marital status 

and religion were nominally measured by assigning numbers.  
Entrepreneurial skills were measured as Great (3), Little (2) and Very Little (1) while sources of capacity 

building were nominally measured as Yes (1) and No (0). Simple descriptive statistics such as percentage, mean and 
frequency were used to analyze the objectives while chi-square analysis was used to test the hypotheses of the 
study.  
 

3. Results and Discussion 
3.1. Personal Characteristics of the Respondents 

In Table 1, the results revealed that about fifty percent of the respondents were between ages of 31 - 40 years 
while 21.43% were less than 30 years of age. This indicates that the maize processors are young and economically 
active. Fifty percent of the respondents were married while 21.43% and 17.14% were single and divorcee 
respectively.  

The result further showed that 60% of the respondents had spent 6 – 10 years in maize processing while 
22.86% had had spent more than 10 years in maize processing. It implies that maize processors have wealth of 
experience in maize processing activities. More than half (52.86%) of the respondents had primary school education 
while 21.43% attended secondary school, and only 10% attained tertiary education. This implies that the 
respondents had formal education which can be harnessed for entrepreneurial skills acquisition in maize processing 
and value addition in Ogun State.  

Education is a very important determinant in adoption of innovation (Asiabaka (2002) cited in Oyediran et al. 
(2014). Majority (71.43%) of the respondents were Christians while the remaining 28.57% were practicing Islam. In 
addition, the result also showed that about sixty percent of the respondents have 6 – 10 people in their households 
while 30.0% have 1 – 5 people and 12.86% have more than 10 people as household size. This is an indication that 
the household size of the maize processors was relatively large. The reason for having more than 5 children among 
the maize processors could be attributed to the need for assistance in their economic engagement and other 
domestic activities which they could not satisfactorily get from outside.  
 

Table-1. Distribution based on maize processors personal characteristics (n = 210). 

Variable Frequency Percentage 

Age (years)   
≤ 30 45 21.43 
31-40 99 47.14 
41-50 51 24.29 

Above 50 15 7.14 

Marital status   
Single 45 21.43 

Married 105 50.00 
Divorced 36 17.14 

Widowed 24 11.43 

Years of experience   
Less than 5 36 17.14 

6-10 126 60.00 
Above 10 48 22.86 

Educational status   
No formal education 33 15.71 
Primary education 111 52.86 

Secondary 45 21.43 
Tertiary 21 10.00 

Religion   

Christianity 150 71.43 
Islam 60 28.57 

Household size   
1-5 63 30.00 
6-10 120 57.14 

Above 10 27 12.86 
                                Source: Field survey, 2019. 
 

3.2. Entrepreneurial Skills in Maize Value Addition 
The results on entrepreneurial skills presented in Table 2 showed that majority of the respondents have 

greater skills of transforming maize into diverse products. The maize processors reported that they processed 
maize very well into popcorn (85.7%), corn cake (80.0%), corn balls (64.3%) and kokoro (52.9%). However, many of 
the respondents indicated that they have great entrepreneurial skills in making Aadun (61.4%), pap (45.7%), kokoro 
(22.8%).  



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Similarly, majority of the respondents have very little entrepreneurial skills in value addition for packaging 
(50.0%) and labelling (41.4%) of processed maize products. This implies that value addition to maize products in the 
study area was very low in terms of branding.  

This result corroborates the findings of Omoare et al. (2014) in a study conducted on sweet potato value 
addition in Osun State which was found to be very low among the processors. Value addition to maize therefore 
requires urgent intervention from reputable organizations in form of training and capacity building to upgrade 
maize products packaging, acceptability, sales and consumption in the study area. This will go a long way to boost 
the income of the rural women and their economic empowerment.  
 

Table-2. Distribution based on respondents entrepreneurial skills in maize value addition (n = 210). 

Entrepreneurial skills Great (%) Little (%) Very little (%) 

Processing skills    
Corn balls 135 (64.3) 60 (28.6) 15(7.1) 
Corn cake 168 (80.0) 30 (14.3) 12 (5.7) 

Popcorn (guguru) 180 (85.7) 15 (7.1) 15 (7.1) 
Corn starch (Ogi) 126 (60.0) 54 (25.7) 30 (14.3) 

Pap (Eko) 45 (21.4) 69 (32.9) 96 (45.7) 
Aadun 12 (5.7) 69 (32.9) 129 (61.4) 

Kokoro 111 (52.9) 51 (24.3) 48 (22.8) 

Value addition skills    
Packaging 48 (22.9) 57 (27.1) 105 (50.0) 
Labelling 45 (21.4) 78 (37.1) 87 (41.4) 

        Source: Field survey, 2019. 
 

3.3. Sources of Entrepreneurial Training for the Maize Value Addition 
The results in Table 3 showed that majority of the respondents got entrepreneurial training on maize value 

addition through fellow processors (88.6%) and friends and neighbours (62.9%).  
The findings are in line with that of Ajagbe et al. (2014) that predominant sources of information to rural 

households are fellow farmers, friends and relatives. This implies that the maize processors acquired 
entrepreneurial skills from their associates because of their closeness, rapport and business tie. Meanwhile, social 
organizations (38.6%), apprenticeship training (35.7%), and religious organizations (17.1%) constituted least avenue 
of getting skills on maize value addition in the study area.  

 
Table-3. Sources of entrepreneurial training for the maize value addition (n = 210). 

Sources of entrepreneurial training for the maize value addition Yes (%) No (%) 

Through fellow processors 186 (88.6) 24 (11.4) 
Friends and neighbours 132 (62.9) 78 (37.1) 
Social organizations 81 (38.6) 129 (61.4) 
Religious organizations 36 (17.1) 124 (82.9) 
Through apprenticeship training 75 (35.7) 135 (64.3) 

      *Multiple responses recorded. 
      Source: Field survey, 2019. 

 

3.4. Constraints Affecting Maize Value Addition 
It was found from the results in Table 4 that major constraints to maize value addition are scarcity of raw 

materials during off season periods (95.7%), ineffective preservation methods (88.6%), lack of modern processing 
equipment (82.9%), and high cost of processing machines (72.9%).  

Omoare et al. (2014) reported similar findings that major impediments to food processing and value addition 
are high cost of processing equipment, lack of modern facilities and poor extension service support. Also, lack of 
training on diverse products forms (71.4%), inadequate financial support (64.3%), and poor branding techniques 
(61.4%) affected maize value addition in the study area. 
 

Table-4. Distribution based on constraints affecting maize value addition (n = 210). 

Constraints Yes (%) No (%) Rank 

Lack of modern processing equipment 174(82.9) 36(17.2) 3rd 
Ineffective preservation methods 186(88.6) 24(11.4) 2nd 
Inadequate financial support 135(64.3) 75(35.7) 6th 
Low consumers acceptability 90(42.8) 120(57.2) 9th 
Poor branding techniques  129(61.4) 81(38.6) 7th 

High cost of processing machines 153(72.9) 57(27.1) 4th 
Scarcity of raw materials during off season periods  201(95.7) 09(4.3) 1st 
High cost of raw materials 35(50.0) 105(50.0) 8th 
Lack of training on diverse products forms 50(71.4) 60(28.6) 5th 

               Source: Field survey, 2019. 
 

3.5. Test of Hypotheses 
3.5.1. Relationship between Respondent’s Personal Characteristics and Entrepreneurial Skills of the Women  

The results of chi-square as shown in Table 5 revealed that there is significant association between personal 
characteristics of the respondents and entrepreneurial skills of the women. Personal characteristics variables such 

as age (χ2 = 12.90, df = 6, p = 0.01), marital status (χ2 = 8.11, df = 6, p = 0.02), years of experience (χ2 = 25.63, df = 

4, p = 0.00), educational status (χ2 = 17.42, df = 6, p = 0.00), religion (χ2 = 5.99, df = 2, p = 0.02), and household 

size (χ2 = 13.81, df = 4, p = 0.03) were significant to entrepreneurial skills of the women at p < 0.05 level of 
significance. This means that personal characteristics variables have relationship with entrepreneurial skills of the 



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women. Thus, the null hypothesis that “there is no significant association between personal characteristics of the 
respondents and entrepreneurial skills of the women” is rejected. 
 

Table-5. Relationship between respondent’s personal characteristics and entrepreneurial skills of the women. 

Variables χ2 df p-value Decision 

Age 12.90 6 0.01 S 
Marital status 8.11 6 0.02 S 
Years of experience in maize processing 25.63 4 0.00 S 
Educational status 17.42 6 0.00 S 
Religion 5.99 2 0.02 S 
Household size  13.81 4 0.03 S 

        Source: Field survey, 2019. df – degree of freedom. Significant at p < 0.05 level of significance. 
 

3.6. Relationship between Sources of Entrepreneurial Trainings for the Rural Women and Value Addition  
Chi-square results in Table 6 showed that there is significant association between sources of entrepreneurial 

trainings for the rural women and value addition. Entrepreneurial skills acquisition of the women through fellow 

maize processors (χ2 = 78.32, df = 2, p = 0.00), friends and neighbours (χ2 = 49.25, df = 2, p = 0.02), and social 

organizations (χ2 = 33.30, df = 2, p = 0.01) were significant to value addition at p < 0.05 level of significance. 

However, entrepreneurial skills acquisition through religious organizations (χ2 = 1.04, df = 2, p = 0.19) and 

apprenticeship training (χ2 = 0.53, df = 2, p = 0.34) were not significant to value addition because there is little 
contributions from these channels to the rural women.  

It can therefore be said that sources of entrepreneurial trainings for the rural women have influence on the 
level of value added to the maize in the study area. Thus, the null hypothesis that “there is no significant association 
between sources of entrepreneurial trainings for the rural women and value addition” is rejected. 
 

Table-6. Relationship between sources of entrepreneurial trainings for the rural women and value addition. 

Sources of trainings df χ2 p-value Decision 

Through fellow processors 2 78.32 0.00 S 
Friends and neighbours 2 49.25 0.02 S 

Social organizations 2 33.30 0.01 S 
Religious organizations 2 1.04 0.19 NS 
Through apprenticeship training 2 0.53 0.34 NS 

Source: Field survey, 2019. S - Significant at p < 0.05 level of significance. 
NS - Not Significant at p > 0.05 level of significance. 

 

4. Conclusion  
The study concluded that respondents have great entrepreneurial skills in maize processing but the skills for 

value addition was very low. Sources of entrepreneurial skills are limited to fellow maize processors and 
friends/neighbours.  

Also, scarcity of raw materials during off season periods, ineffective preservation methods, lack of modern 
processing equipment and high cost of processing machines constituted serious constraints. Chi-square result 
showed that there is significant association between personal characteristics of the respondents and entrepreneurial 
skills of the rural women. 
 

5. Recommendations 
Based on the findings of this study, it is hereby recommended that:  

1) Extension service providers should pay more attention to the maize processors in terms of entrepreneurial 
trainings for better processing and value addition of maize. 

2) Maize processors should form themselves into a mega cooperative association to be able to access banks loans 
and other government largesse.  

3) Subsidized processing equipment should be made available to the maize processors in the study area by the 
state and local governments and non-government organizations (NGOs). 

 

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