000			02938nab a22003857a 4500
001			G97668
003			MX-TxCIM
005			20231114204211.0
008			210630s2012 xxu|||p|op||| 00| 0 eng d
022			_a1564-8265 (Online)
022			_a0379-5721
024	8		_ahttps://doi.org/10.1177%2F156482651203300203
040			_aMX-TxCIM
041			_aeng
090			_aCIS-7027
100	1		_aDe Groote, H. _gFormerly Socioeconomics Program _gFormerly Sustainable Agrifood Systems _8INT2512 _9841
245	1	0	_aConsumer preferences for maize products in urban Kenya
260			_aUSA : _bSAGE Publications, _c2012.
500			_aPeer review
500			_aPeer-review: Yes - Open Access: Yes|http://science.thomsonreuters.com/cgi-bin/jrnlst/jlresults.cgi?PC=MASTER&ISSN=0379-5721
520			_aBackground: 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.
526			_aMCRP _bFP1
536			_aSocioeconomics Program
546			_aText in English
594			_aINT2512
595			_aCSC
650		7	_aMaize _2AGROVOC _91173
650		7	_aFoods _2AGROVOC _99668
650		7	_aFeeding preferences _2AGROVOC _94481
651		7	_2AGROVOC _93783 _aKenya
700	1		_aKimenju, S.C. _92787
773	0		_tFood and Nutrition Bulletin _gv. 33, no. 2, p. 99-110 _dUSA : SAGE Publications, 2012. _wG444316 _x0379-5721
856	4		_uhttps://hdl.handle.net/20.500.12665/2945 _yAccess only for CIMMYT Staff
942			_cJA _2ddc _n0
999			_c29844 _d29844