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

Abstract

Parboiled rice produced in Ghana is of poor quality and is being overtaken by imported rice. This study sought to investigate consumer preference and relate sensory attributes with consumer acceptability of rice. The majority of consumers preferred imported raw and parboiled rice to that produced locally. Acceptability was influenced by location and gender. Individual preferences of consumers varied and four different segments of consumers with similar liking of the rice samples were identified. The largest three segments (86% of consumers) preferred the imported rice but differed in their preferences for the local rice. A niche segment (14%) mostly preferred traditional local rice. Regression models to predict consumer preference from the sensory panel scores were based on either brown colour of the cooked rice or unshelled paddy in the uncooked form. The models were suitable for three of the consumer segments representing 86% of the consumers. This suggests that while a sensory panel could be used to rapidly monitor consumer acceptability in product development, it was not valid for all consumers. The implications of these findings are discussed.