AN ANALYSIS OF DETERMINANTS OF CONSUMPTION OF FERMENTED TRADITIONAL DRINKS IN KWARA STATE, NIGERIA

Jubril Animashaun, J. J.O., J.A. Akangbe, S.B Fakayode

Research output: Contribution to journalArticlepeer-review

Abstract

Given the vital contributions of traditional food processing techniques to rural development and sustainable national development, this study examined consumers’ awareness of benefits, consumption and determinants of consumption of kunun-zaki, pito, soborodo, ogi, and nunu, which are examples of fermented traditional food drinks in Kwara State, Nigeria. For the study, 165 respondents were stratified, and randomly selected across socioeconomic strata of farmers, students and civil servants in the study area. Descriptive statistics and the Binary Logistic model (BLR) were used to analyse the data. Findings indicated that awareness of the nutritional benefits of the drink is relatively high (75%) and frequency of consumption highest at 2-3 times in a week (60%). This implies a favourable disposition towards the drink which could lead to eventual demand of this food drinks category. Similarly, the probability of consumption was influenced by the availability of the drinks (p=0.1) and assurance of safety relating to the processing of these drinks categories (p=0.1). Based on these findings, the study recommends that issues relating to safety assurance of how the food drinks are processed be addressed by concerned food regulatory agencies and the formulation of appropriate strategies by marketing agents that would enhance the availability and acceptability of the products by consumers.
Original languageEnglish
Pages (from-to)137-146
Number of pages9
JournalPoljoprivreda i Sumarstvo
Volume59
Issue number3
Publication statusPublished - Sept 2013

Keywords

  • Traditional food beverage, consumer acceptability, and marketing.

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