36 The role of the farm management specialist in extension
Table 1
Information requirements for market appraisal
Product
identication
• Check if the products are tradable (import substitutes, export crops,
substitutes, non-tradable food crops)
Production
information
• Area planted (ha) (per season), time of sowing and harvesting
• Area harvested (ha), percentage of harvested area
• Yield per ha (over time)
• Quantity produced
• Level of sales and percentage of sales
• Percentage spoilage
Information
on processing
• Capacity, location, number of processing outlets
• Use of raw material to nished product (percent of turnout)
• Quantity produced
• Demand for processed goods
• Processing costs: raw material, labour, fuel, electricity, maintenance
Demand
information
• Current and projected demand
• Per capita consumption: local consumption habits,
elasticity of demand
Prices • Retail, wholesale prices, farm-gate prices
Imports
• Type, quantity, value, price of imports (into the country and region);
FOB (free on board) prices
• Marketing cost of imports; import arrangements; collection
arrangements
Exports
• Type, quantity, value, price of exports (out of the country and region);
CIF (cost, insurance, and freight) prices
• Marketing cost of exports; export arrangements; collection
arrangements
Market
channels
• Destination of different products: amount sold to each market;
number of traders and intermediaries (for each product category)
Trade
• Flow of sales (from region to market): amount for local consumption;
amount sold outside the region; amount exported
Market costs
• Preparation cost, transport costs (according to type of commodities:
bulky or dense), handling costs; packaging materials and costs,
storage costs, commissions, marketing margins;
break-even cost of production
Consumers
• Preference for products (health, nutrition, income, etc.), opinion of
consumers for different types of processed products (quality, price,
health) and substitutes
Input
provision
• Use of purchased inputs; main purchased inputs; availability of inputs;
quality of inputs