Abstract

Spices are high value commodity crops and widely occurring on the Cameroonian biodiversity flora is a rich diversity of plant species with potentials for use as spices and medicine. Despite the importance of spices, the economic analysis of its marketing system in Cameroon has been neglected in view of the fact that they are not regularly cultivated like most food crops. This study was, therefore, designed to evaluating the health, socio-economic benefits of green species and herbs among women in Cameroon and also isolate the prominent constraints involved in its marketing in Cameroon. Data were obtained from two towns (Douala and Bafousam). A cross sectional survey design using structure survey questionnaire was employed to sample 500 marketers and producers of spices and herbs in the Douala and Bafousam. Data was analysed using SPSS 21.0. Descriptive statistics of variables were calculated. The study revealed that more females than males were involved in marketing of spices in Cameroon. Most of the marketers are in the age group 37-47yearss old, with majority having attained a primary and secondary level of education.  Major types of herbs and spices produce and marketed include; Ginger, Garlics, Onion, Nutmeg, Black pepper, Green pepper, Red pepper, Leeks, Parsley and Coriander. Spices and herbs are income generating to the people. The research aimed at evaluating the health, socio-economic benefits of green species and herbs among women in Cameroon. Health benefits of spices and herbs included were that it acts as Pain revilers boast immunity and lower blood sugar levels.  Socio-economically, species such as ginger and garlic were the leading income generating for the population. Major constraints and challenges encounter in spices and herbs production and marketing in Cameroon are high cost of transportation especially for export spices, limited demand, limited supply, lack of storage facilities and high cost of transportation with limited supplies. Thus it was concluded that spices play some vital health benefits to the body by acting as a pain killer, lower blood sugar level, socially be generating income for the population and though they are faced with major constraints in the marketing of spices and herbs such as high cost of transportation, limited demand from the population and lack of storage facilities. Therefore, to fast track the process of increased production and marketing of spices for economic exploitation, awareness on the economic, medicinal and nutritional values of these spices should be heralded

 

CHAPTER ONE

INTRODUCTION

1.1 Background

The story of spices and other flavorings, materials is one of the most interesting chapters in the history of vegetable products (Obadoni and Ochuko, 2002). The cravings for spices have been one of the great factors in human progress and have done much to change the course of history and geography and to promote international relations (Akindahunsi and Salawu, 2005). Herbs and spices have long been used by ancient civilisations for culinary, medicinal and cosmetic uses. With modernization and the development of patent medicines, the use of natural cures and elixirs decrease in popularity. According to Pearson 1976 herbs and spices consist of the dried leaves, flowers, bud’s fruits, seeds, bark or rhizomes of various plants. The total volume of spices produced globally has been increasing gradually since 1998, and it is estimated that supplies will continue to increase more each year. There was a global increase of 4.7, 4.8 and 4.9 million tonnes in 1998, 1999 and 2000, respectively. The biggest volume of spice comes from India. In 2000, India produced 2.3 million tonnes of spice, an increase from 2.2 and 2.1 million tonnes, respectively in 1998 and 1999. China is the second biggest spice producer, showing an increase in productivity each year.

Spices are used to season insipid foods and to add test to an otherwise monotonous diet. They stimulate the appetite and increase the flow of gastric juice. For this reason, they are often referred to as food accessories or adjuncts. They also play a role in many of the industries, and are used in perfumery, soaps, incense, as dyes in histology and in various acts (Onyesom and Okoh, 2006). Studies on spices have been mostly on their exciting flavours and aromas medicinal values and as flavorings. These spices are said to be therapeutically useful in the management of convulsion, leprosy, stomach-ache, inflammation and/or rheumatoid pains, couch and loss of appetite (Valko et al., 2007). The spices prevent postpartum contraction and aid lactation. Most of these spices have been associated with abundant bitter principle which is claimed to reduce blood sugar levels, and their liquor taken as a purge for colic, stomach pains, and worm infections. It is also believed that new born babies grow rapidly when they are fed with food made of these spices (Roger, 2002).

 

1.2 Statement of problems

Spices are high value commodity crops and widely occurring on the Cameroonian flora is a rich diversity of plant species with potentials for use as spices and medicine. Despite the importance of spices, the economic analysis of its marketing system in Cameroon has been neglected in view of the fact that they are not regularly cultivated like most food crops.  Spices, therefore, are high value commodities that can make a substantial impact on the economic status of farmers. Very limited literature exists that examines the economic value of spices and herbs in Africa and world in general (Akinpele, 2011).  Data on the marketing and socio-economic benefits of spices and herbs and their verities in Cameroon are still undocumented. Information on this would serve as a guide to local farmers and also provide empirical evidence for other stakeholders and investors in spices production and marketing. It’s for this reasons that the researchers seek to evaluate the health and socio-economic value of species and herbs in Cameroon.

 

1.3 Objective of study

This research work aim at evaluating the health, socio-economic benefits of green species and herbs among women in Cameroon.

 

1.3.1 Specific objective

1. To examined the health benefits of green spices and herbs in the North West Region of Cameroon
2. To determine the socio-economic benefits of green species and herbs in the North West Region of Cameroon

• To identified the major constraint/challenges face in the marketing of green spices and herbs in the North-West region of Cameroon

 

1.4 Research questions

1. What are the health benefits of green spices and herbs in the North West Region of Cameroon?
2. What are the socio-economic importance of green species and herbs in the North West Region of Cameroon?
3. What are the constraint/challenges faced in marketing of green spices and herbs in the North West region of Cameroon?

 

1.5 Scope of the study

The scope of this work was limited to North West Region of Cameroon, particularly to Doula and Baffousam.  The study seek to evaluate the health, socio-economic benefits of green spices and herbs to the people.

 

1.6 Significant of the study

The study was very significant as it provides insight of the health benefits of spices and herbs to the human body. The study also provide insight to the economic benefits obtained by producers and marketers specialize in this area of agriculture. The study further helped to identify some of the major challenges farmers faced in the production and marketing of species and herbs in Cameroon. And finally, the study further served as a basics of knowledge for future researchers on the socio-economic benefits off spices and herbs in Cameroon.