Are consumers at the base of the pyramid willing to pay for nutritious foods?

Chege, Christine G. Kiria; Sibiko, Kenneth Waluse; Wanyama, Rosina; Jäger, Matthias; Birachi, Eliud Abucheli

doi:10.1016/j.foodpol.2019.101745

Cited by 28 publications

(58 citation statements)

References 26 publications

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“…Nevertheless, when it comes to low income consumers, it is important to evaluate if they are willing to pay for these improved and nutritious foods, which are recommended as primary intervention to reduce nutritional deficiencies, and especially micro-nutrients, in developing countries. The work by Chege et al [127] investigated this problematic and also how these consumers value these products, i.e., if they are accepted as the traditional basic foods or if they are regarded as luxurious new food products. For the study, they used as model a porridge flour.…”

Section: Willingness To Pay For Innovation In Npdmentioning

confidence: 99%

“…Their results indicated that low income consumers in Kenya and Uganda are willing to pay an extra amount for the improved biofortified porridge flour. Besides, it was observed that the willingness to pay was influenced by factors such as providing nutrition information about the product, characteristics of household, economic status of the household and presence of young children (6-59 months old) in the household [127,128].…”

Section: Willingness To Pay For Innovation In Npdmentioning

confidence: 99%

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The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

146

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New lifestyles, higher incomes and better consumer awareness are increasing the demand for a year-round supply of innovative food products. In past decades, important developments have been achieved in areas related to food and the food industry. This review shows that factors influencing performance in new product development (NPD) are dynamic and continuously guiding project development. The data obtained by direct involvement of consumers can impact positively successful product development and enhance the company’s financial performance. The study of consumer behaviour and attitudes towards new foods encompasses multiple aspects, such as preference, choice, desire to eat certain foods, buying intentions and frequency of consumption. Additionally, both the consumers’ willingness to purchase and the willingness to pay a premium are important in NPD, launching and success.

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Section: Willingness To Pay For Innovation In Npdmentioning

confidence: 99%

Section: Willingness To Pay For Innovation In Npdmentioning

confidence: 99%

The Link between the Consumer and the Innovations in Food Product Development

Guiné

Florença

Barroca

et al. 2020

Foods

146

View full text Add to dashboard Cite

show abstract

“…A major limitation of this study however is that break-even analysis was not conducted and as such unit price and whether the product would be affordable is still unknown. Considering the significance of price in determining consumer willingness to pay for any commodity [ 48 ], future studies should therefore look at the economics of the nutritious cassava-based product in the market environment of rural primary schools. This analysis would be important because lack of resources was identified (during FGD) as one of the key impediments to parents’ support towards the school feeding programme.…”

Section: Discussionmentioning

confidence: 99%

Community-based nutrition-sensitive approach to address short-term hunger and undernutrition among primary school children in rural areas in a developing country setting: lessons from North and North-Eastern Uganda

Elolu

Ongeng

2020

BMC Nutr

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Background Undernutrition in childhood is an important factor that greatly impedes the achievement of full human potential at adulthood. Despite increased enrolment of pupils in primary schools in developing countries, short-term hunger and undernutrition continue to impact negatively on school attendance, retention and education outcomes in economically disadvantaged rural areas. This study examined the feasibility of a community-based participatory action research approach building capacity of rural women food vendors to use local food resources to produce nutritionally enhanced food products for primary school feeding in rural localities in a developing country setting. Methods Mixed methods approach incorporating focus group discussions (FGDs) to evaluate parents’ and school administrators’ perceptions of the community-based approach, participatory experimental improvement of nutritional quality of an energy-based cassava product (gari) involving community women food vendors, and cross-sectional acceptability assessment of improved products among rural primary school children. Qualitative content analysis, one-way analysis of variance and correlation analysis was used to analyse FGD data, compare nutritional profile and consumer sensory profile of different products, and examine associations between sensory attributes and acceptability of the products, respectively. Results The approach of using local food resources to produce nutritious products targeting school feeding was strongly recognised by parents, school administrators, teachers and small scale rural women food vendors as an adoptable nutrition-sensitive means of addressing short-term hunger among primary school children in rural settings. The action research resulted in a highly accepted nutritionally enhanced product (consisting of cassava, soy and silver fish) exhibiting superior nutritional properties (23.29% protein, 90.5 g/100 g calcium, 4.5 g/100 g zinc, 11.6 g/100 g iron, 40.40 g/100 g phosphorus, 61.57 μg/100 g vitamin A) compared to the original energy-dominated cassava product (2.18% Protein, 55.6 g/100 g calcium, 1.2 g/100 g zinc, 4.4 g/100 g iron, 6.6 g/100 g phosphorus, 11.23 μg/100 g vitamin A) (p < 0.05). Nutritional computation revealed that serving 120 g of the new product would suffice to meet 30% of the recommended dietary allowance for essential nutrients that children should receive from school meals. Conclusion Community-level nutrition-sensitive innovation using local foods resources offers the opportunity for rural women food vendors to contribute to addressing short-term hunger and undernutrition challenges in primary schools in economically-disadvantaged localities in developing countries.

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“…Prior studies have suggested that many consumers cited a lack of previous awareness, but, after discovering the benefits of alternative staples, they significantly changed their consumption preferences (Rødbotten et al, 2015;Carneiro et al, 2005). Consumers are even willing to pay a premium price due to the various health attributes of these grains, especially if they are seeking weight loss (Chege et al, 2019). For example, Wu et al (2005) found that consumers preferred traditional yoghurt over soy milk yoghurt, but, after discovering the health benefits of consuming soy, were more likely to prefer the latter.…”

Section: Consumption Of Alternative Staplesmentioning

confidence: 99%

Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda

Shah

Dhir

Joshi

et al. 2021

BFJ

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PurposeMajor cereal staples such as wheat, white rice and corn have a significant negative impact on the environment, a low nutritional profile and are associated with obesity. In comparison, alternative staples (such as rye, quinoa, buckwheat, etc.) are more environmentally sustainable and nutritious, yet are underused. There has been a recent surge in research into and awareness of alternative staples, but the current understanding of the different drivers of and barriers to their consumption remains fragmented.Design/methodology/approachThe present study attempts to assimilate and incorporate the current knowledge on the drivers of and barriers to the consumption of alternative staples. Eighty-one empirical studies were curated and analysed according to stringent protocols in order to examine the existing research profile and themes arising from prior research in this domain.FindingsThe study presents a profile of the extensive existing literature examining the drivers of and barriers to the consumption of alternative staples. The thematic analysis of selected studies resulted in the identification of six drivers and seven barriers. The drivers are an awareness of health; awareness of environmental factors; recommendations; awareness of the brand, labels and source of origin; household structure and demographic attributes. The barriers are difficulty in preparation, lack of familiarity, lack of availability, lack of affordability, culture, product attributes and sensory attributes. The various research gaps and avenues for future research associated with the drivers and barriers identified are also presented.Originality/valueThe key outcomes of the study are the presentation of the research profile, the identification of various drivers and barriers, the recognition of gaps in the research and avenues for future research and, finally, the development of a theoretical framework entitled “Behavioral reasoning towards the consumption of alternative staples (BRCAS)”. The study offers various insights for nutritionists, marketers, policymakers and consumers by increasing awareness of alternative staples.

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Are consumers at the base of the pyramid willing to pay for nutritious foods?

Cited by 28 publications

References 26 publications

The Link between the Consumer and the Innovations in Food Product Development

The Link between the Consumer and the Innovations in Food Product Development

Community-based nutrition-sensitive approach to address short-term hunger and undernutrition among primary school children in rural areas in a developing country setting: lessons from North and North-Eastern Uganda

Drivers and barriers in the consumption of alternative staples. A systematic literature review and future research agenda

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