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Autor: Bruce Hamaker
Hugo De Groote Bernard Munyua John Taylor Mario Ferruzzi Cheikh Ndiaye Isiguzoro Onyeoziri Bruce Hamaker (2022)
For this study, 296 consumers from Dakar, Senegal, were invited to evaluated five pearl millet flours: (a) conventional, compared to four instant-porridge flour products; (b) sifted; (c) wholegrain; (d) sifted with premix; (e) wholegrain with micronutrient premix and food-to-food fortified (FtFF). Consumers' acceptance was measured with affective tests, and their willingness-to-pay (WTP) for the products was elicited through experimental auctions under two treatments: firstly without information, then with information.
Dataset
Hugo De Groote Sarah Kariuki John Taylor Mario Ferruzzi Bruce Hamaker (2022)
For this study, 201 consumers from Touba Senegal, were invited to evaluated four new flour products in comparison with the conventional pearl millet flours: instant pearl millet flour, instant pearl millet flour pearl millet flour, instant pearl millet flour with added dry mango and carrot powder (Food-to-Food fortification), and the previous product with added conventional chemical added dry mango and carrot powder (naturally fortified), and the previous products with added conventional chemical micronutrient premix and the food-to-food fortification. Consumers' acceptance was measured with affective tests on all the products, prepared as porridge, on five sensory traits: appearance, aroma, texture, taste and overall- score, using a five-point Likert scale (1 = dislike very much, 2 = dislike, 3 = neither dislike nor like, 4 = like, 5 = like very much. Willingness to pay (WTP) for the products was elicited through experimental auctions, in particular the BDM mechanism. Participants were randomly divided into two information treatments: in the first group the WTP was first elicited without information on the product’s content, followed by the same WTP experiment after providing information; in the second group information was given directly followed by the WTP experiment.
Dataset
Hugo De Groote Violet Mugalavai Mario Ferruzzi Augustino Onkware emmanuel ayua Kwaku Duodu Michael Ndegwa Bruce Hamaker (2022)
In this study 220 urban consumers of Eldoret were asked i) about socioeconomic characteristics and nutritional knowledge, ii) evaluate five flours with two preparations using affective tests, iii) to provide willingness-to-pay for the five flours using with experimental auctions. The data contain a set for each of the three objectives. The first data set contains ID number and socioeconomic information of the participants, with one line per person (N = 220). The second data set contains the results of the affective tests. Five flours were used in the affected test: sifted conventional maize flour, sifted mixed (maize and sorghum flour) conventional flour, instant sifted mixed flour, instant whole mixed flour, and instant sifted mixed flour with food-to-food fortification. From each of the flours, two products were prepared: ugali (stiff porridge) or uji (liquid porridge). All participants were asked to evaluate the 5 x 2 = 10 preparations on five traits: appearance, texture in hand, aroma, texture in mouth, taste, and overall. The results are presented in one line per participant per product (220 x 5 = 1100 lines), with the results for ugali and uji in different columns. The third data set contains the WTP, elicited through an experimental auction using BDM, for the five flours. Participants were split into three information treatments: A1: WTP without information, A2: repeat WTP now with information, B: information from the start, each with 110 participants, so in total 3 treatments x 110 x 5 products = 1650 observations.
Dataset