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Analysis Of Consumer Attitudes Toward New Fried Food Prepared From Cowpea Flour

Author

Listed:
  • Fletcher, Stanley M.
  • McWatters, Kay H.
  • Resurreccion, Anna V.A.

Abstract

American consumers are exposed to thousands of new food products on supermarket shelves each year. For new products, such as akara products, it is crucial to determine consumer preferences and buying intentions. In this study, 346 randomly selected consumers were surveyed to reveal their preference for five akara products prepared from cowpea flour. Preference data were analyzed through use of a multi-ordered response model. Model results indicate that socio-demographic factors were weakly linked to explaining consumer preferences while product characteristics were much more important in preference considerations.

Suggested Citation

  • Fletcher, Stanley M. & McWatters, Kay H. & Resurreccion, Anna V.A., 1990. "Analysis Of Consumer Attitudes Toward New Fried Food Prepared From Cowpea Flour," Journal of Food Distribution Research, Food Distribution Research Society, vol. 21(2), pages 1-8, June.
    • Handle: RePEc:ags:jlofdr:26535
    DOI: 10.22004/ag.econ.26535
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    References listed on IDEAS

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    1. Stanley M. Fletcher & Joseph V. Terza, 1986. "Analyzing Farmers Selection of Available Marketing Alternatives Using the Multivariate Probit Model," Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, Canadian Agricultural Economics Society/Societe canadienne d'agroeconomie, vol. 34(2), pages 243-252, July.
    2. Michael R. Rahm & Wallace E. Huffman, 1986. "The Adoption of Reduced Tillage: The Role of Human Capital and Other Variables: Reply," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 68(1), pages 184-184.
    3. Amemiya, Takeshi, 1981. "Qualitative Response Models: A Survey," Journal of Economic Literature, American Economic Association, vol. 19(4), pages 1483-1536, December.
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    Consumer/Household Economics;

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