Definition of sensory and instrumental thresholds of acceptability for selection of cassava genotypes with improved boiling properties.

BACKGROUND: Consumers of boiled cassava in Africa, Latin America and Asia use specific preference criteria to evaluate its cooking quality, in terms of texture, colour and taste. To improve adoption rates of improved cassava varieties intended for consumption after boiling, these preference criteria need to be determined, quantified and integrated as post-harvest quality traits in the target product profile of boiled cassava, so that breeding programs may screen candidate varieties based on both agronomic traits and consumer preference traits. RESULTS: Surveys of various end-user groups identified seven priority quality attributes of boiled cassava covering root preparation, visual aspect, taste and texture. Three populations of contrasted cassava genotypes, from good-cooking to bad-cooking, in three countries (Uganda, Benin, Colombia) were then characterized according to these quality attributes by sensory quantitative descriptive analysis (QDA) and by standard instrumental methods. Consumers' preferences of the texture attributes mealiness and hardness were also determined. By analysis of correlations, the consumers' preferences scores were translated into thresholds of acceptability in terms of QDA scores, then in terms of instrumental measurements (water absorption during boiling and texture analysis). The thresholds of acceptability were used to identify among the Colombian and Benin populations promising genotypes for boiled cassava quality. CONCLUSION: This work demonstrates the steps of determining priority quality attributes for boiled cassava and establishing their corresponding quantitative thresholds of acceptability. The information can then be included in boiled cassava target product profiles used by cassava breeders, for better selection and adoption rates of new varieties. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Varietal and environmental influences on organoleptic and cooking quality of water yam (Dioscorea alata) landraces.

BACKGROUND: Yam is a major staple food that provides both energy (starch) and bioactive compounds. However, there is a lack of knowledge on its cooking quality. We have determined the cooking quality of five varieties of water yam (among those most appreciated by consumers), when they were steamed or boiled. The yams were grown in two contrasting locations with regard to pedoclimatic conditions. RESULTS: Ratio of length to mean circumference of the tuber, difficulty to peel, cooking time, color attributes, hardness of steamed pulp, and dry matter (DM) and starch contents significantly varied among varieties. Cooking time and hardness of the cooked pulp, either steamed or boiled, were higher for tubers grown at the drier location, with vertisols, than at the rainy one, with a ferralitic soil. The raw pulp was richer in starch at the rainy location. We found no correlation between either textural properties or DM and the cooking time. A slight (r = 0.44) but significant correlation was recorded between the DM of the raw pulp and the hardness of the steamed product. CONCLUSION: We propose a comprehensive multicriteria approach for determination of yam cooking quality, textural properties, color attributes and chemical composition, along with varietal and environmental influences. This approach takes into consideration the complexity of food quality, allows a better understanding of its determinants and provides a basis for useful guidelines for breeders. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Preferences in 'Jalapeño' Pepper Attributes: A Choice Study in Mexico.

BACKGROUND: According to Mexican growers of 'Jalapeño' peppers, its commercialization is the primary limitation. Thus, consumer knowledge is critical to develop added-value strategies. The objective of this study was to identify 'Jalapeño' quality attributes to determine consumer preferences and willingness to pay, based on socioeconomic characteristics. METHODS: A nationwide face-to-face survey was carried out using the discrete choice experiment method. The survey included 1200 consumers stratified by gender, age and region. RESULTS: Heterogeneity analysis using the probabilistic segmentation model revealed three types of consumers: A price-sensitive segment, non-demanding consumers without specific preferences and selective consumers with a preference shifted toward specific 'Jalapeño' characteristics. Thus, detail-oriented producers must compete through price strategies, based on the marketplace (markets on wheels, grocery stores, or supermarkets) and through some quality attributes preferred by selective consumers. Therefore, results suggest that farmers should grow the correct varieties with appropriate agronomic management to cope consumer preferences. CONCLUSIONS: This paper contributes to the growing body of the 'Jalapeño' literature by explicitly investigating consumer preferences and willingness to pay for them.

Color and Marbling as Predictors of Meat Quality Perception of Argentinian Consumers.

In Argentina, color and intramuscular fat are the main attributes of raw beef quality; however, it is necessary to clarify how consumers use them, in order to establish different marketing strategies. Consumer preferences are affected by multiple factors. Thus, the objective of the present study was to identify the Argentinian consumer's choice behavior regarding beef color and fat content. An online survey was carried out in Argentina. It inquired about socio-demographic characteristics, purchase and consumption habits and beliefs, showing pictures related to color, marbling and the amount of fat. Choice behavior was evaluated by asking why consumers chose a particular picture out of the ones shown. Several Kruskal-Wallis tests evaluated the different hypotheses. Three different decision trees using the CHAID analysis method were created. Multifactorial analysis was carried out for clustering consumers. Regarding consumer beliefs, 90% of the respondents agreed with the sentence, "The two main characteristics defining beef quality at purchase time are meat color and marbling". Socio-demographic characteristics affected purchase habits and beliefs; they also affected perceptions about meat color and marbling. It was possible to build three consumer groups for future marketing strategies: "hedonic" focused on a pleasing sensory experience, "appearance" prioritized the visual aspects, and the "health-conscious" consumers were interested in their healthy nutrition.

Empirical evidence for intransitivity in consumer preferences.

The present paper addresses one of the most important assumptions in consumer preference patterns: transitivity. This assumption states that, logically, selections between goods are rational because of the transitivity statement, which posits that people always prefer goods in the following order: A is preferred to B, and B is preferred to C, so A is preferred to C. With the aim of proving this principle's validity, we conducted an experiment with 70 subjects and probed their preferences in relation to edible and nonedible goods. We used a survey methodology, which allowed us to analyze three distinct situations: 1) individuals faced with goods choices without restrictions; 2) individuals facing budget restrictions and price changes; and 3) individuals faced with decreased disposable income. The results mostly showed that there was no evidence of transitivity in consumer preferences. On average, transitivity appeared in only 8% of the sample, and in cases where transitivity was proved, it was revealed to be strong. The preferences were transitive primarily in relation to edible rather than nonedible goods.

Evolución de la relación entre el consumo de huevo de gallina en el mundo (Gallus gallus domesticus) y los principales alimentos entre 1961 y 2009 / Changes in the relationship of egg consumption and other principle food groups between 1961 and 2009; globally

RESUMEN Introducción: el huevo de gallina es un alimento de gran valor nutricional y es importante conocer las relaciones existentes del consumo de éste con respecto a los principales alimentos de origen animal y vegetal. Objetivo: determinar las relaciones entre los alimentos respecto al consumo de huevo, para el período entre1961 y el 2009 en el mundo. Materiales y métodos: teniendo en cuenta la base de datos de la FAO, se extrajo el consumo per-cápita de los principales grupos alimenticios, se aplicó la técnica de componentes principales (ACP), para detectar el porcentaje total de variabilidad y a la vez el nivel de asociación entre un grupo con predominio de las fuentes de origen animal, otro con predominio de fuentes de origen vegetal y el consumo de huevo. Resultados: en la década del 60 el huevo tuvo un aporte del 14,4 % en la explicación de la relación asociada con el grupo de alimentos predominantemente de origen animal, mientras para la primera década del 2000 solo fue del 4,2 %. Conclusión: las tendencias del consumo de huevo a nivel mundial han cambiado a través del tiempo en las décadas del 60 y el 70, y se ubicaba como el quinto alimento más importante consumido en el mundo, mientras en la primera década del 2000 se localizó en el octavo lugar.

ABSTRACT Introduction the chicken egg is a food of high nutritional value and it is important to understand the relationship between egg consumption other common foods of animal and vegetable origin. Objective determine the relationship between common foods and egg consumption globally during the years 1961 to 2009. Materials and Methods Using FAO databases, per capita consumption of major food groups was extracted and the principal component analysis (PCA) was applied to detect the total percentage of variability and the level of association between groups with predominant animal source intake and those with predominant vegetable and egg source intakes. Results: In the 1960's the egg contributed 14.5 % of intake in its food group, while in the decade 2000, the egg's contribution to its food groups was just 4.8 %. Conclusion Egg consumption trends worldwide have changed over time; in the 1960s and 1970s the egg is ranked as the fifth most consumed food in the world, while in the 2000s it ranked eighth.

Determinants consumers preferences for milk in Maranhão, Brazil / Fatores determinantes das preferências dos consumidores de leite no Maranhão, Brasil

In cities with different population profiles and marketing, cultural aspects can prevail in a purchase decision. The milk markets are different in the cities of Chapadinha, Imperatriz, and São Luís, Maranhão State, Brazil. To study milk consumption semi-structured questionnaires were filled among consumers in order to register their habits and preferences during the dry and rainy seasons. Socioeconomic and cultural data of the consumers and aspects referring to the milk type consumed were considered. The results from 2,134 respondents were treated using descriptive statistics and the chi-squared test. The consumption and preference for milk type differed (P 0.01) between the cities. Higher proportions of milk drinkers were found in Chapadinha and São Luís compared to Imperatriz. The inhabitants of Chapadinha, São Luís, and Imperatriz preferred powdered, UHT, and pasteurized milk, respectively. Powdered milk was chosen in Chapadinha due to price and convenience (P 0.001). The milk types in São Luís (UHT) and Imperatriz (pasteurized) were chosen to ensure the populations health. The differences in the purchasing power of the inhabitants, dairy farming traditions, and milk types offered at each site explains the varied consumption behavior. Disclosing information to the public about the nutritional and health aspects of formal milk must take into account the regional...(AU)

Em cidades com perfis mercadológicos e populacionais distintos, aspectos culturais podem prevalecer na decisão de compra. Com o objetivo de conhecer a proporção da população de consumidores de leite de três cidades maranhenses e seus hábitos e preferências de consumo, foram aplicados questionários semi-estruturados à população. Foram consideradas informações socioeconômicas e culturais dos consumidores e de aspectos referentes ao tipo de leite consumido. Os resultados de 2.134 respondentes foram tratados por meio de estatística descritiva e do teste de qui-quadrado. O consumo e preferência pelo tipo de leite diferiram (P 0,01) entre as cidades. Em Chapadinha e São Luís identificou-se maior proporção de consumidores de leite em comparação a Imperatriz. Os habitantes de Chapadinha, São Luís e Imperatriz preferiram, respectivamente, leite em pó, longa vida e pasteurizado. A escolha pelo leite em pó em Chapadinha foi devida ao preço e conveniência (P 0,001). Em São Luís (longa vida) e em Imperatriz (pasteurizado) a escolha pelo tipo de leite foi em função das garantias à saúde. As diferenças no poder aquisitivo dos habitantes, na tradição pecuária leiteira e na oferta dos tipos de leite de cada local explicam a variação no comportamento do consumo. A divulgação de informações junto à população sobre os aspectos nutricionais e de saúde do leite formal precisam se adequar...(AU)

Determinants consumers preferences for milk in Maranhão, Brazil / Fatores determinantes das preferências dos consumidores de leite no Maranhão, Brasil

In cities with different population profiles and marketing, cultural aspects can prevail in a purchase decision. The milk markets are different in the cities of Chapadinha, Imperatriz, and São Luís, Maranhão State, Brazil. To study milk consumption semi-structured questionnaires were filled among consumers in order to register their habits and preferences during the dry and rainy seasons. Socioeconomic and cultural data of the consumers and aspects referring to the milk type consumed were considered. The results from 2,134 respondents were treated using descriptive statistics and the chi-squared test. The consumption and preference for milk type differed (P 0.01) between the cities. Higher proportions of milk drinkers were found in Chapadinha and São Luís compared to Imperatriz. The inhabitants of Chapadinha, São Luís, and Imperatriz preferred powdered, UHT, and pasteurized milk, respectively. Powdered milk was chosen in Chapadinha due to price and convenience (P 0.001). The milk types in São Luís (UHT) and Imperatriz (pasteurized) were chosen to ensure the populations health. The differences in the purchasing power of the inhabitants, dairy farming traditions, and milk types offered at each site explains the varied consumption behavior. Disclosing information to the public about the nutritional and health aspects of formal milk must take into account the regional...

Em cidades com perfis mercadológicos e populacionais distintos, aspectos culturais podem prevalecer na decisão de compra. Com o objetivo de conhecer a proporção da população de consumidores de leite de três cidades maranhenses e seus hábitos e preferências de consumo, foram aplicados questionários semi-estruturados à população. Foram consideradas informações socioeconômicas e culturais dos consumidores e de aspectos referentes ao tipo de leite consumido. Os resultados de 2.134 respondentes foram tratados por meio de estatística descritiva e do teste de qui-quadrado. O consumo e preferência pelo tipo de leite diferiram (P 0,01) entre as cidades. Em Chapadinha e São Luís identificou-se maior proporção de consumidores de leite em comparação a Imperatriz. Os habitantes de Chapadinha, São Luís e Imperatriz preferiram, respectivamente, leite em pó, longa vida e pasteurizado. A escolha pelo leite em pó em Chapadinha foi devida ao preço e conveniência (P 0,001). Em São Luís (longa vida) e em Imperatriz (pasteurizado) a escolha pelo tipo de leite foi em função das garantias à saúde. As diferenças no poder aquisitivo dos habitantes, na tradição pecuária leiteira e na oferta dos tipos de leite de cada local explicam a variação no comportamento do consumo. A divulgação de informações junto à população sobre os aspectos nutricionais e de saúde do leite formal precisam se adequar...

Factors affecting dry-cured ham consumer acceptability.

The objectives of the present study were (1) to compare the relative importance of price, processing time, texture and intramuscular fat in purchase intention of dry-cured ham through conjoint analysis, (2) to evaluate the effect of dry-cured ham appearance on consumer expectations, and (3) to describe the consumer sensory preferences of dry-cured ham using external preference mapping. Texture and processing time influenced the consumer preferences in conjoint analysis. Red colour intensity, colour uniformity, external fat and white film presence/absence influenced consumer expectations. The consumer disliked hams with bitter and metallic flavour and with excessive saltiness and piquantness. Differences between expected and experienced acceptability were found, which indicates that the visual preference of consumers does not allow them to select a dry-cured ham that satisfies their sensory preferences of flavour and texture.