Abstract:
Quality-certified, nutritious novel groundnut spread has great commercialization possibilities due to evolving
urban lifestyles in Africa, but lack of information about likability, sensory attributes, and consumer safety
awareness is a severe barrier for small enterprises.
This paper examines a novel groundnut spread, made of sorted kernels deemed free of aflatoxin, intended for
use on bread in a fashion similar to groundnut paste or groundnut butter, but with modified sensory characteristics.
In particular, it seeks to measure the effects of sensory attributes of the novel spread on the intent to
pay for safety certification and the role of consumer awareness of aflatoxin.
A novel spread was prepared with groundnut paste from sorted kernels (to eliminate the risk of aflatoxin contamination)
and cocoa. Adults intercepted at Ghana’s International Fair in 2012 volunteered to sample the
spread and complete a questionnaire. Results from a tasting panel of untrained participants established that
sensory attributes and panellist characteristics are relevant to the intent to pay for quality certification. Spread
likability, aroma, education, knowledge about aflatoxin, packaging and being married were identified as major
factors increasing the probability of intent to pay for quality certification whereas young age and the presence
of children in a household lowered the probability. Results also identified income, education level, and having
young children at home as increasing the chances of knowing about aflatoxin.
Groundnut paste available in Ghana is often contaminated by aflatoxin as it is in other countries in the
region and consumers cannot visually assess paste quality. Under the circumstances, quality certification is
necessary
