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Consumer acceptability and perceptions of maize meal in Giyani, South Africa

Author

Listed:
  • Teclah Khumalo
  • Hettie Schonfeldt
  • Hester Vermeulen

Abstract

This study examined the acceptability and perceptions of traditionally prepared maize meal porridge, cooked from commercial roller-mill white maize meal and hammer-mill white and yellow maize meal (with and without fibre), among female Tsonga consumers in Giyani in Limpopo Province, South Africa. The study used sensory evaluation tests, followed by focus group discussions to gather supportive information about consumer attitudes, perceptions and practices regarding the consumption of maize meal porridge prepared from these maize meal types. Giyani consumers preferred commercial roller-mill white sifted fortified and white super-fortified maize meal, but, contrary to popular belief, were also willing to accept hammer-mill yellow maize meal, mainly for its nutritional value.

Suggested Citation

  • Teclah Khumalo & Hettie Schonfeldt & Hester Vermeulen, 2011. "Consumer acceptability and perceptions of maize meal in Giyani, South Africa," Development Southern Africa, Taylor & Francis Journals, vol. 28(2), pages 271-281.
  • Handle: RePEc:taf:deveza:v:28:y:2011:i:2:p:271-281
    DOI: 10.1080/0376835X.2011.570074
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