Effect of False Bottom Rice Parboiling Technology on the Rice Quality Parameters in Awka North Local Government Area of Anambra State

This study examined the effect of false-bottom rice parboiling technology on rice quality parameters in Awka North Local Government Area of Anambra State, Nigeria. The study specifically identified the differences in rice quality parameters between false-bottom and conventional parboiling technologies and estimated the effect of false-bottom adoption on rice quality, proxied by observed output. Data were collected from rice processors selected through a two-stage sampling technique. The descriptive statistics, Chi-square tests, propensity score matching, and robust regression techniques the analytical techniques used to operationalized the study. The results revealed statistically significant differences in most rice quality parameters between adopters and non-adopters. Rice processed using false-bottom technology recorded higher proportions of white grains (76.7% compared to 3.3% under conventional processing), lower grain breakage, improved cleanliness, and shorter cooking time, with most quality differences significant at the 1% level of probability. The treatment effect analysis showed that adopters achieved a mean output of 33,636.57 kg, more than double the mean output of non-adopters (16,553.49 kg), with a highly significant t-value of 8.07***. The robust regression results further confirmed that adoption had a strong and positive effect on rice quality outcomes, explaining between 68% and 76% of the variation in observed quality indicators. The study concludes that false-bottom parboiling technology significantly improves rice quality and processing efficiency. We therefore recommend that VCDP and other government agencies should scale up the technology through targeted training, extension support, and accessible financing to enhance the competitiveness of locally processed rice.