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Updated: May 21, 2026
09:17
Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
Published on: July 16, 2016
Sensory characteristics and consumer segmentation for boiled sweetpotatoes
Eric Kuuna Dery1, Edward E Carey2, Ibok Oduro3
1VAD, CSIR-Oil Palm Research Institute, Kade, Ghana.
Summary
Understanding consumer preferences is key to increasing sweetpotato adoption in Ghana. Research revealed distinct consumer groups and preferences for specific sweetpotato varieties based on traits like texture and sweetness.
Area of Science:
- Food Science
- Consumer Behavior
- Agricultural Economics
Background:
- Sweetpotato adoption as a staple food in Ghana faces challenges.
- Understanding consumer preferences is crucial for driving adoption.
Purpose of the Study:
- To investigate consumer preferences for sweetpotato varieties in Ghana.
- To identify factors influencing sweetpotato choice using a multi-disciplinary approach.
Main Methods:
- Employed a multi-disciplinary approach combining social behavior and food science.
- Utilized consumer preference surveys, cluster analysis, and preference mapping.
- Linked consumer perceptions and choices to specific sweetpotato variety traits.
Main Results:
- High overall preference for the cream-fleshed 'CSIR-Okumkom' variety.
- Regional preferences varied, with some favoring orange-fleshed 'CSIR-SARI Nan'.
- Identified three consumer clusters with distinct preferences for texture, sweetness, and variety.
Conclusions:
- Sweetpotato varieties possess diverse sensory traits influencing consumer choice.
- Targeted breeding programs and advocacy are recommended to enhance adoption.
- Addressing specific consumer segment preferences can boost sweetpotato consumption in Ghana.
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The receptor level:
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