Sweetpotato Knowledge Portal
This study used a field experiment and the means-end chain approach to examine the effect of providing information on the biofortification process on consumers’ acceptance of orange-fleshed sweetpotato (OFSP). Negative, positive, and neutral information about the biofortification were verbally provided. Images were used to reinforce the verbal information. Meaning representation …
Read More »Presentation 17: Effect of information on consumer sensory rating of orange-fleshed sweetpotato in Kericho County, Kenya
Penina Muoki, Jacob Wambaya, Sammy Agili International Potato Centre, Kisumu-Kenya P.O BOX 1745, Kisumu Corresponding Author P.muoki@cgiar.org Abstract Acceptance and preference of sensory properties is a key determinant of food choice. Four sweetpotato varieties (Vita, Kabode, Chebolol and SPK031) were subjected to consumer sensory evaluation following an on …
Read More »Presentation 10: Consumer Knowledge and Attitude Towards Orange Flesh Sweet Potato Bread in Kenya
Cecilia Wanjuu 1*, George Abong’ 1, Tawanda Muzhingi 2, Temesgen Bocher2 1Department of Food Science, Nutrition and Technology, University of Nairobi, P.O Box 29053-00625 Kangemi, Kenya 2International Potato Centre (CIP) Sub-Saharan Africa (SSA) Regional Office, Old Naivasha Road, P.O Box 25171-00603, Nairobi, Kenya *Corresponding Author Position: MSc student E-mail: …
Read More »Radio message for Consumers
This is a ‘on-air’ promotion for Orange fleshed sweetpotato (OFSP). The unique feature with OFSP is high Vitamin A that tags along health improvement to all ages.
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