Activities realized between April 2011 and March 2013 




Each year Cameroon imports about 500,000 tones of milled rice to meet national demand while local production is around 100,000 tones. Not only is the quantity of locally produced rice low, the quality is also very low mainly due to poor post harvest operations. 

The Canadian International Development Agency (CIDA) provided through AfricaRice the sum of 365,540 Canadian dollars to IRAD-Cameroon for the execution of a project on “Enhancing food security in Africa through the improvement of rice post-harvest handling, marketing and the development of new rice-based products” in the country over a five years period (April 2011 – March 2016).




  1. Increased income for rice value chain actors in Cameroon
  2. Increased consumption of local rice varieties with better nutritional properties
  3. Increased regional trade of locally produced rice
  4. Enhanced capacity of research, extension and rice value chain actors in Cameroon




  1. Increased efficiency in local rice harvest and post-harvest processes for rice value chain actors in Cameroon.
  2. One rice-based product from broken rice fractions developed in Cameroon.
  3. New and more efficient uses of rice by-products such as briquettes from rice husk available in Cameroon.
  4. Increased production and consumption of local rice varieties with better nutritional properties.
  5. Policy makers adopt better rice policies based on access to improved knowledge of local value chains.
  6. Policy makers at CEMAC increase coordination and harmonization of regional rice policies.
  7. Rice value chain actors in Cameroon have enhanced knowledge of improved harvest, post-harvest practices and by-products utilization.
  8. Increased availability of scientists and extension agents with enhanced knowledge on rice harvesting, processing, marketing and policy analysis.




  1. 3 Rice Development Hubs (Lagdo, Ndop and Mbam) have been selected for Cameroon.
  2. Questionnaires for baseline and post harvest surveys have been developed. Data on the efficiency of postharvest practices has been collected and reported. The rice baseline survey is still on-going.
  3. 9 Scientists in Cameroon have been trained in value chain and experimental auction analysis. 11 scientists have been trained each on improved parboiling technology, production of biscuits from low-grade broken rice and briquetting of rice hull for fuelwood.
  4. One institutional arrangement (Cameroon Rice Platform) has been strengthened and several partnership agreements have been signed between IRAD and rice value-chain actors’ unions and cooperatives in Cameroon.
  5. Experimental auction to elicit consumer preference has been done in Cameroon. The results showed that Cameroonian in the Grand South (Beti, Tikari, Sawa) preferred perfumed and parboiled rice over non perfumed and non parboiled rice. Although in the study, consumers preferred imported rice because it was clean, whole grain and not sticky, they were willing to pay a high price (+140 FCFA/kg on the price of common rice) for local rice produced by IRAD which had the characteristics of imported rice.
  6. 1 new protein and mineral fortified product has been developed from low grade broken rice fractions. This was done by using safou (Dacryodes edulis) powder which is rich in protein, essential oil (linoleic acid and Arachidonic acid) and minerals (Ca, P, K, Zn, Mg) as a partial substitute of butter in the making of biscuits. 
  7. An improved uniform-steam-distributed parboiling system has been developed and tested in Cameroon. The quality of rice produced by this system was high with 63 % of women during the experimental auction selecting it as imported rice. However, Cameroonians will be working with McGill University to further fine-tune the system and scale it depending on the level of the user (village, semi-industrial and industrial).
  8. Briquetting of rice husk alone from rubber roll mills or rice husk mixed with bran from engelberg mills for fuel wood for home use and for rice parboiling has been done. Factors influencing the strength of the briquettes have been demonstrated.