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Autor: John Taylor
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