Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa

Food Quality and Preference

Volumn 16, Issue 1, 2005, Pages 79-89

  Tomlins, K I ^a   Manful, J T ^b   Larwer, P ^b   Hammond, L ^a  

^a UNIVERSITY OF GREENWICH   (United Kingdom)

^b Food Research Institute Ghana   (Ghana)

Author keywords

Africa; Consumer acceptability; Ghana; Rice; Sensory evaluation

Indexed keywords

ADULT; AFRICA; AGED; ARTICLE; COLOR; CONTROLLED STUDY; FEMALE; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; GENDER; GEOGRAPHY; HUMAN; MALE; MONITORING; PREDICTION; REGRESSION ANALYSIS; RICE; SCORING SYSTEM; SENSORY ANALYSIS; STATISTICAL MODEL; TASTE PREFERENCE; URBAN AREA;

EID: 5744226295     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.02.002     Document Type: Article

References (14)

1. Anon (1998). Agriculture in Ghana--Facts and figures, policy planning, monitoring and evaluation (PPMED). Ministry of Food and Agriculture, Accra, Ghana
2. Asafo, C. K. (1985). The Rice Industry in the Northern Region: Present Status and Future Prospects - Paper presented at National Rice Workshop; 26-28th March, 1985. Tamale, Ghana
3. Bainbridge, Z., Tomlins, K., Wellings, K., & Westby, A. (1996). Methods for assessing the quality characteristics of non-grain starch staples - Part 4. Advanced methods. Natural Resources Institute: Chatham, University of Greenwich, UK. ISBN: 0-85954-400-1, 43-79
4. Day, G., Oldham, P., Acheampong, J., Opoku-Apau, & Langyintuo, A. (1997). Marketing of Rice In Ghana - Improving the Competitiveness of Locally Produced Rice in Ghana (R6688), Natural Resources Institute, University of Greenwich, Chatham, UK
5. Del Mundo A.M. Juliano B.O. Consumer preference and properties of raw and cooked milled rice Journal of Texture Studies 12 1981 107-120
6. Diop, A., & Wansey, R. (1990). Improved low-cost storage of potatoes in the North-West Province of Cameroon, FAO Workshop on African Experiences on Post-Harvest Technology Improvement, 4-8 July 1994, Accra, Ghana
7. Garibaldi, F. (1985). Parboiled Rice, In Rice: Juliano, B.O, Chemistry and Technology, AACC Inc. St. Paul. Minn, USA
8. Kotagama H.B. Kapila Jayantha Kumara W.A. A hedonic price analysis of consumer preference on rice quality characteristics Sri Lankan Journal of Agricultural Sciences 33 1996 59-73
9. Luz M.L.G.S. Treptow R.O. Parboiled and milled rice preference-consumption evaluation Boletim da Sociedade Brasileira de Ciencia e Technolgia de Alimentos 28 1994 106-112
10. Meilgaard M. Civile G.V. Carr B.T. Sensory evaluation techniques 1987 CRC Press Inc Florida, USA 281
11. Pillaiyar P. Rice: postproduction manual 1990 Wiley Eastern Ltd New Delhi, India
12. Priestly R.J. Evaluation of the eating quality of rice with special reference to Ghana. 1. The need for reliable quality criteria Ghana Journal of Agricultural Science 11 1994 1-4
13. Quaye, W., Greenhalgh, P., Manful, J., & Hammond, L., 2000. Rice parboiling in Ghana--a socio-economic survey, NRI Report No. 2577, Natural Resources Institute, University of Greenwich, UK, 54
14. Schutz H.G. Damrell J.D. Prediction of hedonic ratings of rice by sensory analysis Journal of Food Science 39 1974 203-206