Meng Ting, Florkowski Wojciech J, Klepacka Anna M, Sarpong Daniel B, Resurreccion Anna V A, Chinnan Manjeet S, Ekielski Adam
Department of Agricultural and Applied Economics, The University of Georgia, Athens, GA, USA.
Department of Economics and Management, China Agricultural University, Beijing, China.
J Sci Food Agric. 2018 Jan;98(2):817-824. doi: 10.1002/jsfa.8532. Epub 2017 Aug 28.
The present study identifies factors influencing preferences for common groundnut products using information about product perceptions from residents in Ghana's cities collected in 2011. In Ghana, domestically produced groundnuts, processed into a variety of groundnut products, are a vital source of protein and other nutrients.
Response summaries provide insights about the eating frequency of various products, whereas a bivariate ordered probit model identifies factors influencing preferences for groundnut paste and roasted groundnuts. Attributes such as taste, protein content and healthfulness are important for roasted groundnuts, whereas aroma, taste and protein content are associated with a preference for groundnut paste. Large households prefer paste, whereas the less educated and those from households with children prefer roasted groundnuts. Adding a child (4-12 years old) increases probability of 'liking very much' roasted groundnuts and an additional adult at home changes that probability regarding groundnut paste. College-educated consumers prefer groundnut paste less than those with less education. Consumers from Tamale and Takoradi prefer roasted groundnuts and groundnut paste more than Accra households.
Taste and protein content are attributes of groundnut paste and roasted groundnuts preferred by consumers. Location is a significant factor shaping preference for roasted groundnuts and groundnut paste. © 2017 Society of Chemical Industry.
本研究利用2011年收集的加纳城市居民对花生产品认知的信息，确定影响对常见花生产品偏好的因素。在加纳，国产花生被加工成各种花生产品，是蛋白质和其他营养物质的重要来源。
回应总结提供了关于各种产品食用频率的见解，而双变量有序概率模型确定了影响对花生酱和烤花生偏好的因素。对于烤花生来说，诸如味道、蛋白质含量和健康性等属性很重要，而香气、味道和蛋白质含量则与对花生酱的偏好相关。大家庭更喜欢花生酱，而受教育程度较低的人和有孩子的家庭则更喜欢烤花生。家里添一个孩子（4至12岁）会增加“非常喜欢”烤花生的概率，而家里多一个成年人则会改变对花生酱的这种概率。受过大学教育的消费者比受教育程度较低的消费者对花生酱的偏好更低。来自塔马利和塔科拉迪的消费者比阿克拉家庭更喜欢烤花生和花生酱。
味道和蛋白质含量是消费者偏好的花生酱和烤花生的属性。地理位置是影响对烤花生和花生酱偏好的一个重要因素。©2017化学工业协会。
