Rice produced in sub-Saharan African countries is usually of low-grade because it has a high proportion of broken fractions and chalky grains. Reasons for this include poor farmer-miller practices, variations in climatic conditions, the use of poorly adapted equipment and intrinsic characteristics of some varieties. Low-grade rice usually has low market value and this is disadvantageous to the entire value-chain and most especially to poor farmers. In order to add value to this type of rice, processing into other products is encouraged. Low-grade rice can be cleaned and ground into flour for the production of porridges, cooked rice dough (Ablo), fritters, biscuits, noodles and cakes.