Consumer Preferences and Socioeconomic Factors Decided on Plantain and Plantain-Based Products in the Central Region of Cameroon and Oyo State, Nigeria

Abstract

Plantain is a key staple food in Central and West Africa, but there is limited understanding of its market in Africa. In addition, the cooking methods for enhancing the nutritional value, consumer preference, and willingness to pay for plantain and plantain-based products are not well understood. The knowledge gaps in the market and consumer dimension of the food chain need to be known to increase plantain utilization and guide breeding efforts. This research contributes by examining the cooking methods, consumer preference, and willingness to pay for plantain and plantain-based products in Cameroon and Nigeria. A household survey sample of 454 Cameroonian consumers in four divisions of Central Region and 418 Nigerian consumers in seven government areas of Oyo State in southwest Nigeria was the basis for the analysis. The results showed some levels of similarity and difference in the consumption and cooking of boiled, roasted, and fried plantain in both countries. The trend in consumption of all plantain-based products was constant in Cameroon but increased in Nigeria. The most important factor influencing Cameroonian consumers’ choice of plantain and its products was taste, while the nutrition trait influenced Nigerian consumers. Both Cameroonian and Nigerian consumers considered packaging, location of produce, and size and quantity as the least important factors. In addition, socioeconomic characteristics were significant determinants of consumers’ choices to consume plantain and its products. Gender significantly influenced (p < 0.05) taste, while nutrition was significantly driven (p < 0.05) by education and annual income. Household size played a significant role (p < 0.05) in consumers’ choices when the price was considered. These findings serve as a guideline to improve existing products to match the needs of consumers in each country and develop products for different consumer segments and potentially increase production.

Plantain hybrids for the humid forest agroecology of Central Africa – diseases and pests load, fruit yield and farmers perception

“…The basis of consumers' preferences for plantains is complex and goes beyond bunch size, finger size, and finger colour, as consumers may choose specific plantains for a particular meal according to their tribe or socio-cultural eating habits (Newilah et al, 2005). Dury et al (2002) and Udomkun et al (2021) reported that plantain is not considered by consumers as a homogeneous product and their preference for plantain varieties varies with the type of cooking or uses. In addition, the most important factor influencing Cameroonian consumers' choice of plantain and its products is taste (Udomkun et al, 2021).…”

“…Dury et al (2002) and Udomkun et al (2021) reported that plantain is not considered by consumers as a homogeneous product and their preference for plantain varieties varies with the type of cooking or uses. In addition, the most important factor influencing Cameroonian consumers' choice of plantain and its products is taste (Udomkun et al, 2021). Therefore, the field performance of a genotype would not guarantee that it will be effectively adopted by producers without sufficient knowledge of the culinary use of the fruits.…”

Relation between quantitative descriptive analysis and textural analysis of boiled plantain

“…Some studies identified boiled plantain as the most consumed form of plantain in Cameroon. [2][3][4] Varietal improvement has largely been carried out considering agronomic performance and tolerance to pests and diseases, but less attention has been paid to consumers' preferences.…”

User preferences and consumer acceptability of boiled plantain in rural and urban localities in Cameroon

“…[5][6][7] In Cameroon, the most commonly preferred dish is boiled plantain prepared using ripe plantain with a peel more yellow than green. 8 To meet the ever increasing demand for plantain, several research centers, including the Centre de Coopération Internationale en Recherche Agronomique pour le Développement (CIRAD) in the French West Indies, the International Institute of Tropical Agriculture (IITA) in Nigeria, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) in Brazil, the Fundación Hondureña de Investigación Agrícola (FHIA) in Honduras, and the Centre Africain de Recherches sur Bananiers et plantains (CARBAP) in Cameroon, have embarked on plantain varietal improvement. The increased pressures of pests and diseases on plantains and bananas have motivated the development of varieties that are pest and disease tolerant.…”

“…16,17 A recent study revealed that, in Cameroon, taste was the most important factor affecting choices in consuming fresh plantains and their products. 8 Sanya et al highlighted that better consumption attributes such as taste, texture, and color could increase the likelihood of adopting improved banana hybrids by farmers in Uganda. 18 With these results, it is obvious that sensory evaluation studies of consumer preference are important for demand-driven breeding techniques but they are still difficult to conduct with low-income consumers in Africa.…”