Consumer Preference for Processed Cowpea Products in Selected Communities of the Coastal Regions of Ghana

Abstract

The nutritive value of cowpea as an essential source of protein to supplement carbohydrate diets has long been recognized. Its role as a subsidiary crop to be relied on during the “hungry season” and during times of food shortages, drought, inflation and the subsequent erosion of the consumer’s purchasing power, particularly among the urban poor, makes it a crop of choice by housewives who look for nutritious but cheaper sources of food. This paper sought to investigate consumer preference for processed cowpea-based products, such as, boiled cowpea with cereals, fried cowpea paste, and cowpea fortified maize dough in selected communities of the coastal regions of Ghana. Using descriptive statistics, Kendall’s Coefficient of Concordance, and Logit Model, it was found that there was high preference for processed cowpea-based products in all the communities studied; and that processing cowpea into various food types was relatively profitable. Key socio-economic factors and consumer characteristics that influence preference include gender, marital status, income, education, product taste, sustainability of products (satisfying) and product availability. The production of gas (flatulence) after consumption of the products was the most pressing factor that influences preference. Unavailability of the products was identified as the least pressing factor. The researchers recommend that the production and utilization of cowpea in the study area and in other parts of Ghana should be encouraged as it would help to both improve the nutritional status of consumers and also help generate income to producers and processors. There should also be further research into the disliking intrinsic characteristics of the products considered.