Groundnut spread likability, sensory properties, and intent to pay for quality certification

Area of Science:

• Food Science
• Consumer Studies
• Public Health

Background:

• Novel groundnut spreads offer commercial potential in urban Africa.
• Lack of consumer data on sensory attributes and safety awareness hinders small enterprises.
• Groundnut paste in Ghana and the region is often contaminated with aflatoxin, undetectable by consumers.

Purpose of the Study:

• To examine the sensory attributes of a novel, aflatoxin-free groundnut spread.
• To measure the impact of sensory characteristics on consumer intent to pay for safety certification.
• To assess the role of consumer awareness of aflatoxin in this decision.

Main Methods:

• A novel groundnut-aflatoxin-free spread with cocoa was prepared.
• Adults at Ghana's International Fair sampled the spread and completed questionnaires.
• A tasting panel of untrained participants evaluated the spread's attributes.

Main Results:

• Sensory attributes and consumer characteristics significantly influence the intent to pay for quality certification.
• Positive factors for paying for certification include spread likability, aroma, education, aflatoxin knowledge, packaging, and marital status.
• Negative factors include young age and having young children.
• Income, education, and having young children correlate with higher aflatoxin awareness.

Conclusions:

• Quality certification is essential for aflatoxin-free groundnut products due to the inability of consumers to visually assess paste quality.
• Understanding consumer perceptions of sensory attributes and aflatoxin risks is key for commercialization.
• Targeted consumer education on aflatoxin can enhance market acceptance and drive demand for certified products.