TY  - JA
AU  - De Groote,H.
AU  - Kimenju,S.C.
TI  - Consumer preferences for maize products in urban Kenya
SN  - 1564-8265
PY  - 2012///
CY  - USA
PB  - SAGE Publications
KW  - Maize
KW  - AGROVOC
KW  - Foods
KW  - Feeding preferences
KW  - Kenya
N1  - Peer review; Peer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0379-5721; MCRP; FP1
N2  - Background: New maize varieties have been biofortified with provitamin A, mainly β-carotene, which renders the grain yellow or orange. Unfortunately, many African consumers prefer white maize. The maize consumption patterns in Africa are, however, not known. Objective: To determine which maize products African consumers prefer to purchase and which maize preparations they prefer to eat. Methods: A survey of 600 consumers was conducted in Nairobi, Kenya, at three types of maize outlets: posho mills (small hammer mills), kiosks, and supermarkets. Results: Clients of posho mills had lower incomes and less education than those of kiosks and supermarkets. The preferred maize product of the posho-mill clients was artisanal maize meal; the preferred product of the others was industrial maize meal. Maize is the preferred staple for lunch and dinner, eaten as a stiff porridge (ugali), followed by boiled maize and beans (githeri), regardless of socioeconomic background. For breakfast, only half the consumers prefer maize, mostly as a soft porridge (uji). This proportion is higher in low-income groups. Consumers show a strong preference for white maize over yellow, mostly for its organoleptic characteristics, and show less interest in biofortified maize. Conclusions: Maize is the major food staple in Nairobi, mostly eaten in a few distinct preparations. For biofortified yellow maize to be accepted, a strong public awareness campaign to inform consumers is needed, based on a sensory evaluation and the mass media, in particular on radio in the local language
UR  - https://hdl.handle.net/20.500.12665/2945
DO  - https://doi.org/10.1177%2F156482651203300203
T2  - Food and Nutrition Bulletin
ER  -