Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal. Issue 6 (4th March 2022)

• Record Type: Journal Article
• Authors: Gyawali, Pratiksha; Tamrakar, Dipesh; Shrestha, Abha; Shrestha, Himal; Karmacharya, Sanju; Bhattarai, Sanju; Bhandari, Niroj; Malik, Vasanti; Mattei, Josiemer; Spiegelman, Donna; Shrestha, Archana
• Is Part Of: Food science & nutrition. Volume 10:Issue 6(2022)
• Page Start: 1864
• Page End: 1874
• Publication Date: 2022-03-04
• Subjects: brown rice -- perception -- white Rice; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.2803
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Background: Brown rice consumption reduces the risk of diabetes. The prevalence of diabetes is increasing in Nepal; however, dietary preference remains for white rice. This study aimed to understand the perception, enablers, barriers, and facilitators of acceptance brown rice at a worksite cafeteria. Methods: We conducted a mixed‐method qualitative research among 42 employees of a hospital in central Nepal. The participants tasted and rated the qualities of five different combinations of brown and white rice on a hedonic scale. We conducted eight focus group discussions (FGDs)—four before and four after tasting rice combinations. FGDs were recorded, transcribed, and coded verbatim and analyzed manually using inductive–deductive thematic method. Results: Before tasting, the participants perceived brown rice as poor in quality. After tasting, the participants found that brown rice had better quality and were willing to switch gradually starting with a 25B ratio. Eighty‐three percent of participants liked a combination of 25B. Major barriers were poor perception of its quality, tradition, unavailability, lack of awareness of health benefits, and high price. Major facilitators were availability, self and family awareness about the health benefits, knowledge, the brown rice cooking process, serving with side dishes, prior tasting, and gradual substitution of brown rice. Conclusion: We found that brown rice should be promoted stepwise, first as a mixture with white rice and gradually increasing the proportion of brown rice. Brown rice acceptance can be increased by improved knowledge of its nutrition and health benefits, increasing availability, and affordability. Abstract : Brown rice is poorly perceived among Nepali consumers. The promotion of brown rice can be achieved in worksite cafeterias by gradually substituting with white rice, initially in lower proportion as a mixture of brown and white rice. Consumers are willing to switch to brown rice if they understand its health benefits and nutritive properties. Brown rice availability at a reduced cost will further enhance its acceptance.