Toward understanding household preference for consumption characteristics of millet varieties: a case study from western Niger uri icon

abstract

  • In this study, we evaluate the preference of consumers in Niger for different tuwo or couscous characteristics using a random utility-based choice experiment, ordered probit analysis, and tree-based partitioning. Data were collected through a structured survey administered at four sites. Preferences are estimated for three products (couscous, fermented tuwo, and nonfermented tuwo) made from five pearl millet cutivars. We provide relative valuation for different traits by type of product. Results show that product taste, color, and textural attributes are important, especially for tuwo and couscous. Probit and partitioning results show that taste and color are the first attributes that consumers use to distinguish more preferred millet food products from less preferred millet food products. This should provide some direction for millet breeding programs and food processing of millet

publication date

  • 2005