Consumer knowledge, preference, and perceived quality of dried tomato products in Ghana. Issue 3 (3rd November 2016)

• Record Type: Journal Article
• Authors: Owureku‐Asare, Mavis; Ambrose, R. P. Kingsly; Oduro, Ibok; Tortoe, Charles; Saalia, Firibu K.
• Is Part Of: Food science & nutrition. Volume 5:Issue 3(2017)
• Page Start: 617
• Page End: 624
• Publication Date: 2016-11-03
• Subjects: Consumer perceptions -- quality -- solar drying -- tomato; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.439
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Postharvest losses (PHL) are incurred in the tomato value chain in Ghana and solar drying of tomato is a promising technology for reducing the loss. However, there are concerns on the usage, functionality and sensory appeal of the dried products to consumers, compounded with the lack of information and research on dried tomato processing in Ghana. A survey was carried out by administering semistructured questionnaires to 395 randomly selected and willing respondents in the Accra Metropolis. Information was obtained on the socioeconomic profile, consumption pattern, knowledge, and acceptance of tomato processing technologies and assessment of quality attributes important to consumers. Most consumers (74%) preferred tomato powder that is conveniently packaged to retain the characteristic intense taste and the flavor using Friedman's rank mean procedure. The study indicated that consumers were more concerned about good manufacturing practices during the production of solar‐dried tomato (48.8%) rather than the quality attributes (8.6%). These findings indicate the need for safe solar drying procedures in order to increase consumer acceptability of solar‐dried tomato products in Ghana. Abstract : The consumer perceptions and preferences that could influence the solar‐dried tomatoes were assessed in Ghana. Within the surveyed population, most preferred to have the product in a convenient package rather than the quality attributes.