SOCIAL REALITY AND THE ADOPTION OF IMPROVED SHEA BUTTER PROCESSING TECHNOLOGIES AMONG SHEA BUTTER PROCESSORS IN OYO STATE
Abstract
Shea butter is one of the most versatile agricultural produce. It is utilised for various purposes ranging from medicinal to cosmetic purposes. Due to its versatility, developments have taken place in terms of optimum processing technologies. However, studies have uncovered an apparent low adoption of these Improved Shea Butter Processing Technologies (ISBPT), particularly in developing nations. Although, studies have traced this event to factors such as financial constraint, complexity of ISBPT, and the influence of cultural traditions. However, the precise manner through which shea butter processors are influenced by cultural traditions in terms of the conception of social reality has not been comprehensively studied. The study therefore investigated the relationship between social reality and the adoption of ISBPT among shea butter processors in Oyo State. Social bond theory was used as an explanatory framework in this study. A quantitative design was adopted in this study. A sample size of four hundred respondents was drawn from the study area through a multistage sampling procedure. The obtained data was subjected to a Pearson Product-Moment Correlation Test.The first hypothesis revealed a negative correlation between processors’ perception of ISBPT being against internalized values and the level of adoption of ISBPT in Oyo State. The second hypothesis also revealed a negative correlation between processors’ objectivation of traditional shea butter processing technology and the level of adoption of ISBPT in Oyo State. Based on these, the study recommended that extension agents seeking to introduce ISBPT should seek the support of respected members of the community.
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