AN ANALYSIS OF DETERMINANTS OF CONSUMPTION OF FERMENTED TRADITIONAL DRINKS IN KWARA STATE, NIGERIA
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Date
2013
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University of Montenegro – Univerzitet Crne Gore Biotechnical faculty, Podgorica
Abstract
Given the vital contributions of traditional food processing techniques to
rural development and sustainable national development, this study examined
consumers’ awareness of benefits, consumption and determinants of
consumption of kunun-zaki, pito, soborodo, ogi, and nunu, which are examples of
fermented traditional food drinks in Kwara State, Nigeria. For the study, 165
respondents were stratified, and randomly selected across socioeconomic strata
of farmers, students and civil servants in the study area. Descriptive statistics and
the Binary Logistic model (BLR) were used to analyse the data. Findings
indicated that awareness of the nutritional benefits of the drink is relatively high
(75%) and frequency of consumption highest at 2-3 times in a week (60%). This
implies a favourable disposition towards the drink which could lead to eventual
demand of this food drinks category. Similarly, the probability of consumption
was influenced by the availability of the drinks (p=0.1) and assurance of safety
relating to the processing of these drinks categories (p=0.1). Based on these
findings, the study recommends that issues relating to safety assurance of how
the food drinks are processed be addressed by concerned food regulatory
agencies and the formulation of appropriate strategies by marketing agents that
would enhance the availability and acceptability of the products by consumers
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Keywords
Traditional food beverage, consumer acceptability, marketing