Table 8.
Association between education and processing quality of dried tomato products
| Description | Highest educational level achieved (%) | χ 2 | df | p | ||||
|---|---|---|---|---|---|---|---|---|
| What method will you use to prepare dried tomato? | None | Primary | Junior high school | Senior high School | Tertiary | |||
| Open sun drying | 54.5 | 50.0 | 41.3 | 52.1 | 44.1 | 10.434 | 8 | .236 |
| Solar drying | 27.3 | 50.0 | 32.6 | 26.0 | 21.3 | |||
| Oven drying | 18.2 | 0 | 26.1 | 21.9 | 34.6 | |||
| Do you have concerns about the quality of dried tomato products? | ||||||||
| Yes | 50.0 | 50.0 | 41.9 | 52.5 | 49 | 1.733 | 4 | .785 |
| No | 50.0 | 50.0 | 58.1 | 47.5 | 51 | |||
χ2, chi‐square; df, degree of freedom; and significance at p ≤ .05.