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بررسی پایداری روش‌های سنتی فرآوری برنج در میان کشاورزان خرد برنج در جنوب شرق نیجریه

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نوع مقاله : مقاله پژوهشی لاتین

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1 دانشکده کسب‌وکارهای کشاورزی و مدیریت، دانشگاه کشاورزی مایکل اوکپارا، ایالت آبیای نیجریه

2 دانشکده مهندسی کشاورزی، دانشگاه کشاورزی مایکل اوکپارا، ایالت آبیای نیجریه

10.22067/jam.2024.89115.1267

چکیده

برنج یکی از غذاهای اصلی در سراسر جهان است، اما فرآوری آن به دلیل مصرف آب و انرژی و انتشار گازهای گلخانه‌ای، اثرات قابل‌توجهی بر محیط‌زیست دارد. در نتیجه، تولیدکنندگان برنج سعی می کنند روش‌های فرآوری پایدار را برای کاهش اثرات منفی زیست‌محیطی و افزایش سودآوری اتخاذ کنند. این مطالعه میزان پایداری روش‌های فرآوری برنج شالیزاری (شالی) مدرن و سنتی را در میان کشاورزان خرده‌مالک شالیکار در جنوب شرق نیجریه تحلیل می‌کند. داده‌ها از 240 تولیدکننده برنج با استفاده از رویکردهای آماری مانند آمار توصیفی، شاخص پایداری (تحلیل نسبت ارزیابی وزن‌دهی) و تحلیل رگرسیون چندجمله‌ای جمع‌آوری شد. نتایج نشان داد که 34.7 درصد از کشاورزان شالیکار از روش‌های نوین و 65.3 درصد از روش‌های سنتی فرآوری استفاده می‌کردند. از ‌نظر 77 درصد کشاورزان خرده مالک، آسیاب کردن سنتی باعث انتشار میزان قابل‌توجهی گاز کربن می‌شود و همچنین 68 درصد کشاورزان آلودگی صوتی را در حد بالایی ارزیابی می‌کنند. 80 تا 100 درصد کشاورزان خرده مالک که از تکنیک‌های مدرن استفاده می‌کنند به محیط‌زیست اهمیت می‌دهند و می‌خواهند انتشار گاز، زباله‌های جامد، مصرف انرژی و مصرف آب خود را کاهش دهند. شاخص پایداری در کشاورزانی که از روش‌های فرآوری سنتی یا مدرن استفاده می‌کنند تحت‌تاثیر جنسیت، تعداد نیروی کار، سرمایه‌گذاری، درآمد، هزینه تولید، میزان درک تغییرات آب و هوا و پایداری محیطی قرار می‌گیرد. این مطالعه استفاده از منابع انرژی تجدیدپذیر را برای افزایش بهره‌وری و کاهش اثرات زیست‌محیطی توصیه می‌کند.

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موضوعات

©2025 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0).

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