Exploring rice millers' preferences in Kenya

The rice milling industry in Kenya has seen significant advancements, playing a crucial role in the country’s rice value chain and bridging the gap between rice farmers and consumers. Recent advancements in this sector highlight the importance of quality traits in rice, such as grain size, shape, color, and moisture content, which significantly affect the product’s price, marketability, and consumer appeal. For instance, attributes such as uniform grain shape, minimal chalkiness, and good translucency enhance consumer acceptance and command higher prices. Moreover, factors such as optimal moisture levels ensure better milling outcomes and longer storage periods, enhancing rice quality.

A cross-sectional survey recognizing the vital role of millers was conducted in 2024 to explore their preferences and practices across key rice-growing regions in Kenya. A total of 105 rice processors participated, providing valuable insights into rice milling operations, sourcing preferences, and quality evaluation.

Key findings from the survey

1. 1. Milling processes
      

       

      • In Central Kenya, the one-step milling process, which simultaneously removes husk and bran, was predominant.
      • Western Kenya primarily used the two-step milling process, where brown rice is produced as an intermediate product.
      • Multistage mills, which deliver polished white rice through several steps, were found across all regions, reflecting technological diversity.
   2.  Rice sourcing preferences
      • Grain quality emerged as the top priority for millers in all rice-growing regions.
      • Grain price was a significant factor in rice-growing regions in Central Kenya, Nairobi, and Nyanza regions while timely delivery was crucial in Nyanza and Central Kenya.
      • Popular rice varieties varied by region (Figure 1):
        • Basmati 370 dominated in Central and Nyanza regions.
        • IR05N221 (Komboka) was widely sourced in Western and Coastal regions.
        • Sindano was also popular in Western and Nyanza region.
      • Aromatic varieties were especially favored in Central and Western Kenya, indicating regional preferences linked to consumer demand.Figure 1: Rice varieties sourced/milled by region, Kenya.

         

        

1. Quality parameters evaluated (Figure 2)
   • Moisture content was a critical factor in the Central, Coastal, and Nyanza regions.
   • Grain dimension was important across all regions.
   • Additional traits, such as grain weight, total aflatoxin levels, and discolored grains, were emphasized in the Central and Nyanza regions.

      

     

Conclusions and implications for future research

The survey revealed that millers across different regions use various milling processes and prioritize grain quality and timely delivery when sourcing rice. Additionally, specific rice varieties such as Basmati 370 and IR05N221 (Komboka) are preferred but in different regions, indicating region-specific preferences. Factors such as moisture content and traits such as grain dimension, grain weight, total aflatoxin, and discolored grains are considered during the evaluation of sourced rice. Understanding these preferences and traits is crucial for future product design and the development of rice varieties that meet both consumer demands and milling requirements. Future research could focus on studying the impact of specific quality traits on milling efficiency and final product quality, developing rice varieties tailored to meet all stakeholder preferences, exploring sustainable milling processes and technologies, and understanding evolving consumer preferences and market demands.

Source: CGIAR