Preferences and Consumption of Pigeon Peas among Rural Households as Determinants for Developing Diversified Products for Sustainable Health
| Autor: | Constance Rybak, Khamaldin D. Mutabazi, Stefan Sieber, Kissa Kulwa, Cornelio Nyaruhucha, Zahra Saidi Majili |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
030309 nutrition & dietetics
legumes Geography Planning and Development TJ807-830 Management Monitoring Policy and Law TD194-195 Tanzania Renewable energy sources 03 medical and health sciences Agricultural science 0302 clinical medicine Production (economics) GE1-350 030212 general & internal medicine consumption preference Consumption (economics) 0303 health sciences biology Environmental effects of industries and plants Renewable Energy Sustainability and the Environment business.industry Limiting pigeon peas biology.organism_classification Focus group Checklist Environmental sciences Geography Agriculture business |
| Zdroj: | Sustainability, Vol 12, Iss 6130, p 6130 (2020) Sustainability Volume 12 Issue 15 |
| ISSN: | 2071-1050 |
| Popis: | Pigeon peas are legumes with a high nutritional value. Existing studies of pigeon peas in Tanzania mainly examine production and marketing, but little has been documented with respect to consumer preferences and the consumption of pigeon peas. This study assesses the preferences surrounding pigeon peas and their consumption as bases for the development of diversified and shelf-stable products for nutrition and income improvement. This study comprised 303 randomly selected farming households. Furthermore, 60 farmers participated in six focus group discussions in the Lindi region. A structured questionnaire and a checklist with guided questions were provided for data collection. The analysis uses SPSS (V.21), with differences between groups established using Kruskal&ndash Wallis and Mann&ndash Whitney tests. The associations were tested using Spearman&rsquo s &rho at p < 0.05. The mean pigeon peas consumption during the harvesting and lean seasons was 80 g/person/day and 18 g/person/day, respectively. The frequency of consumption was higher during the harvesting season (92%) than the lean (29%) season. The majority of farmers (91%) preferred to consume the local variety, with 84% of them consuming pigeon peas as stew. Five pigeon pea recipes exist in the area. The farmers identified availability, taste, source of income, and familiarity as the factors determining pigeon pea consumption and preferences. With limited recipes and other barriers limiting consumption, the creation of innovative ideas for the development of diversified and shelf-stable products fitting their consumption preferences is needed. |
| Databáze: | OpenAIRE |
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