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Updated: May 19, 2026
05:55
High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)
Published on: June 16, 2018
Consumer preferences for maize products in urban Kenya
Hugo De Groote1, Simon Chege Kimenju
1International Maize and Wheat Improvement Center, Nairobi, Kenya. h.degroote@cgiar.org
Food and Nutrition Bulletin
|August 23, 2012
Summary
African consumers prefer white maize products and traditional preparations like ugali and githeri. Biofortified yellow maize requires consumer education campaigns for acceptance.
Area of Science:
- Food Science
- Nutrition
- Consumer Behavior
Background:
- New provitamin A biofortified maize varieties are yellow/orange, contrasting with consumer preference for white maize.
- Maize consumption patterns in Africa are not well understood, hindering adoption of biofortified varieties.
Purpose of the Study:
- To identify preferred maize products and preparations among African consumers.
- To understand consumer purchasing habits across different maize outlets.
Main Methods:
- A survey of 600 consumers was conducted in Nairobi, Kenya.
- Data collection occurred at posho mills, kiosks, and supermarkets to capture diverse consumer groups.
Main Results:
- Socioeconomic status influenced preferred maize product (artisanal vs. industrial meal).
- Maize is a staple for lunch/dinner (ugali, githeri) but less so for breakfast (uji).
- Consumers strongly prefer white maize over yellow due to organoleptic qualities, showing low interest in biofortified options.
Conclusions:
- Maize is a primary food staple in Nairobi, consumed in specific preparations.
- Acceptance of biofortified yellow maize necessitates targeted public awareness campaigns.
- Campaigns should leverage sensory evaluations and mass media, especially local radio.
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