Scholarship & Research
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Item Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal(Montana State University - Bozeman, College of Education, Health & Human Development, 2020) Allan, Edwin Yenbono; Chairperson, Graduate Committee: Wan-Yuan Kuo; Florence Dunkel, Paul Lachapelle, Sun-Hwa Kim, Aliou Ndiaye, Cullen Kinnare and Wan-Yuan Kuo were co-authors of the article, 'Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal using participatory action research' submitted to the journal 'Agriculture and human values' which is contained within this thesis.; Aliou Ndiaye, Emily Raber and Wan-Yuan Kuo were co-authors of the article, 'Developing culturally acceptable peanut nutrition bars with smallholder women farmers in Kaffrine, Senegal using response surface methodology' submitted to the journal 'Journal of food science' which is contained within this thesis.Smallholder farming families in Senegal suffer from poverty with children deficient in micronutrients despite contributing 80% of food exported and consumed in Senegal. The aim of this study is to employ participatory action research to seek out hindrances with value-added processing and recommendations to develop a culturally acceptable and nutritious product for school-age children in partnership with smallholder women farmers in Kaffrine, Senegal. A survey was conducted with 60 smallholder farmers in the Diamal, Ndangane, Keur serigne djibel and Ngouye Siwakh communities to identify constraints to peanut farming and value-added processing. Interested male and female survey participants were invited to focus group discussions to provide depth to survey findings and develop ideas for a healthy peanut product. The survey and focus groups revealed quality seeds, farm input and income as the challenges to peanut farming and food security and access to mills and other post-harvest equipment, as community needs. The focus groups identified Quakers Peanut Butter Baked Squares as a reference for peanut product due to its similarity to local peanut cakes and selected corn flour, cowpea flour and baobab powder as healthy ingredients. From the surveys, all four communities were generally interested in value-added processing, and the women farmers identified as responsible for processing the harvest. The women were therefore selected to evaluate developed prototypes, which they found to have an acceptable taste but crumbly texture. Smallholder women farmers in Senegal, engaging in value-added agriculture, have the potential to improve farm income and food insecurity. A peanut nutrition bar was therefore developed with supports of smallholder farmers in Kaffrine, Senegal, informed with the use of healthy Indigenous ingredients and community-feasible methods gathered in the previous focus group interviews. This study used response surface methodology (RSM) with a central composite design to optimize the formulation for making the peanut nutrition bars. The RSM design included two formulation factors, the weight ratio of cowpea flour to corn flour, and the weight percentage of baobab powder in the cowpea-corn-baobab blend. The influence of the two formulation factors on the texture properties, nutrition profiles, water activity, and consumer acceptance was investigated. Cohesiveness and gumminess of the peanut nutrition bars were dependent on both the ratio of cowpea flour to corn flour and percent baobab powder in the mixture. Protein and folate contents were found to be dependent on the ratio of cowpea flour to corn flour and a decrease in water activity was observed with increasing percent baobab powder in the mixture. Statistical differences were not observed between the acceptance scores of peanut nutrition bars with baobab powder levels between 10-20% (w/w, d.b.), a Senegal local peanut product and an industry optimized peanut product. Formulations with cowpea flour to corn flour ratios between 50-75 and baobab levels below 20% were identified as having suitable texture, nutrition content and water activity to be easily adapted by the smallholder women farmers in Kaffrine.Item The costs of cooperation: the effects of section 199 on basis for farm cooperatives in the midwest(Montana State University - Bozeman, College of Agriculture, 2019) Swanson, Andrew Chase; Chairperson, Graduate Committee: Anton BekkermanThe 2004 American Jobs Creation Act created Section 199, a tax provision for producers of domestic goods. During the ensuing decade, Section 199 became especially important for agricultural cooperatives, partly because of a series of favorable Internal Revenue Service private letter rulings for marketing cooperatives. I analyze the impacts of Section 199 on agricultural markets by assessing differential effects on the pricing behavior of grain marketing cooperatives and non-cooperatives in Nebraska and Kansas. I first develop a model for the agricultural cooperatives pricing behavior that incorporates a tax on the qualified patronage received by cooperative patrons. This model produces several testable predictions. First, Section 199 will lower the spot prices offered by cooperatives while increasing the spot prices offered non-cooperatives that compete with cooperatives for agricultural commodities. Second, the widening of prices between cooperatives and non-cooperatives will be mitigated by increased spatial competition. I empirically test the predictions of this model using a difference-in-difference empirical strategy and winter wheat basis data. The results indicate that the series of IRS letter rulings in 2008 widened the basis differential between cooperative and non-cooperative firms by almost 5 cents per bushel on average. Furthermore, these market distorting effects are greater for elevator locations that do not have a competing location within 10 miles of their location. While the benefits of Section 199 have been widely touted by cooperative lobbying groups, the results of this thesis show the importance of also considering the costs of policy interventions directed at specific agricultural firm types.Item The need for and suggested course outline for a food merchandising program in western Washington on the community college level(Montana State University - Bozeman, 1971) Steele, David ArthurItem Economic study of hog and pork marketing in Montana(Montana State University - Bozeman, College of Agriculture, 1957) Chase, William M.Item An economic study of milk produced and processed for manufacturing purposes in selected Montana areas(Montana State University - Bozeman, College of Agriculture, 1968) Cothern, James HaroldItem An analysis of factors affecting the demand for milk in Montana(Montana State University - Bozeman, College of Agriculture, 1980) Barkell, John ElliottItem Marketing fluid milk in Montana(Montana State University - Bozeman, College of Agriculture, 1952) Clark, Ralph WaldoItem Livestock market information from auctions(Montana State University - Bozeman, College of Agriculture, 1958) Pulis, Richard H.Item The development of a hypothetical federal milk marketing order for the Great Falls-Hi-Line Area and a comparison of this order with the Montana Milk Control Law in its present state of effectiveness(Montana State University - Bozeman, College of Agriculture, 1963) Litschauer, John George; Montana. Milk Control BureauItem A dynamic price and supply model of the U.S. pork industry(Montana State University - Bozeman, College of Agriculture, 1984) Black, Cecil Dee