Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya

Research output: Working paper › Research

Standard

Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya. / Alemu, Mohammed Hussen; Olsen, Søren Bøye; Vedel, Suzanne Elizabeth; Kinyuru, John; Pambo, Kennedy O. .

Frederiksberg : Department of Food and Resource Economics, University of Copenhagen, 2016.

Research output: Working paper › Research

Harvard

Alemu, MH, Olsen, SB, Vedel, SE, Kinyuru, J & Pambo, KO 2016 'Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya' Department of Food and Resource Economics, University of Copenhagen, Frederiksberg. <http://econpapers.repec.org/RePEc:foi:wpaper:2016_02>

APA

Alemu, M. H., Olsen, S. B., Vedel, S. E., Kinyuru, J., & Pambo, K. O. (2016). Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya. Department of Food and Resource Economics, University of Copenhagen. IFRO Working Paper No. 2016/02 http://econpapers.repec.org/RePEc:foi:wpaper:2016_02

Vancouver

Alemu MH, Olsen SB, Vedel SE, Kinyuru J, Pambo KO. Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya. Frederiksberg: Department of Food and Resource Economics, University of Copenhagen. 2016 May.

Author

Alemu, Mohammed Hussen ; Olsen, Søren Bøye ; Vedel, Suzanne Elizabeth ; Kinyuru, John ; Pambo, Kennedy O. . / Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya. Frederiksberg : Department of Food and Resource Economics, University of Copenhagen, 2016. (IFRO Working Paper; No. 2016/02).

Bibtex

@techreport{fb7b88ba0d18497dafa4053c9f77ab37,
title = "Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya",
abstract = "In this study, we present one of the first thorough assessments of potential consumer demand for an insect based food product. We assess the demand in terms of Kenyan consumer preferences and willingness to pay for buns containing varying amounts of cricket flour. The novel feature of the study is that it uses an incentivized discrete choice experiment method integrated with sensory experiments intended to reduce any hypothetical bias and to allow participants to acquire experience in terms of tasting the different buns before they make their choices in the choice tasks. We find significant and positive preferences for the buns which contain cricket flour. Interestingly, the bun products with medium amounts of cricket flour are preferred to no or high amount of cricket flour. Finally, we show in a simulated market that the cricket flour based buns are likely to obtain a greater market shares than that of standard buns today.",
author = "Alemu, {Mohammed Hussen} and Olsen, {S{\o}ren B{\o}ye} and Vedel, {Suzanne Elizabeth} and John Kinyuru and Pambo, {Kennedy O.}",
year = "2016",
month = may,
language = "English",
series = "IFRO Working Paper",
publisher = "Department of Food and Resource Economics, University of Copenhagen",
number = "2016/02",
type = "WorkingPaper",
institution = "Department of Food and Resource Economics, University of Copenhagen",

}

RIS

TY - UNPB

T1 - Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya

AU - Alemu, Mohammed Hussen

AU - Olsen, Søren Bøye

AU - Vedel, Suzanne Elizabeth

AU - Kinyuru, John

AU - Pambo, Kennedy O.

PY - 2016/5

Y1 - 2016/5

N2 - In this study, we present one of the first thorough assessments of potential consumer demand for an insect based food product. We assess the demand in terms of Kenyan consumer preferences and willingness to pay for buns containing varying amounts of cricket flour. The novel feature of the study is that it uses an incentivized discrete choice experiment method integrated with sensory experiments intended to reduce any hypothetical bias and to allow participants to acquire experience in terms of tasting the different buns before they make their choices in the choice tasks. We find significant and positive preferences for the buns which contain cricket flour. Interestingly, the bun products with medium amounts of cricket flour are preferred to no or high amount of cricket flour. Finally, we show in a simulated market that the cricket flour based buns are likely to obtain a greater market shares than that of standard buns today.

AB - In this study, we present one of the first thorough assessments of potential consumer demand for an insect based food product. We assess the demand in terms of Kenyan consumer preferences and willingness to pay for buns containing varying amounts of cricket flour. The novel feature of the study is that it uses an incentivized discrete choice experiment method integrated with sensory experiments intended to reduce any hypothetical bias and to allow participants to acquire experience in terms of tasting the different buns before they make their choices in the choice tasks. We find significant and positive preferences for the buns which contain cricket flour. Interestingly, the bun products with medium amounts of cricket flour are preferred to no or high amount of cricket flour. Finally, we show in a simulated market that the cricket flour based buns are likely to obtain a greater market shares than that of standard buns today.

M3 - Working paper

T3 - IFRO Working Paper

BT - Integrating sensory evaluations in incentivized discrete choice experiments to assess consumer demand for cricket flour buns in Kenya

PB - Department of Food and Resource Economics, University of Copenhagen

CY - Frederiksberg

ER -

ID: 161273651