Producer Status Research Articles

Traditional production, consumption and storage of Kunu--a non alcoholic cereal beverage.

A survey of the production, consumption and storage of Kunu was carried out. Some of the information included consumption rate, processing techniques and equipment, producer's status and grains used. About 73% consume Kunu daily, 26% occasionally; 1% know it is produced but may or may not be consuming it. Millet (Pennisetum typhoideum), sorghum (Sorghum vulgare), maize (Zea mays), rice (Oryza sativa) and acha (Digitalis exilis) were used in its production in decreasing order of preference. The grains were used singly or combined; sorghum/millet was the most common combination in a ratio of 1:2 (w/w). Steeping was done in ordinary water for 12-72 h, depending on the grain type, in local clay pots, plastic buckets, calabashes or basins or 5-7 h in warm water (60-70 degrees C). The grains were dry or wet milled with or without spices such as ginger, red pepper, black pepper, clove and garlic. Other ingredients introduced included: sweet potatoes, malted rice, malted sorghum and Cadaba farinosa crude extract. Both dry and wet milling was done with grinding mills, mill stones or mortar and pestle, depending on locality. The product was then cooked into a thin free flowing gruel. The various types of kunu were: Kunun zaki, Kunun gyada, Kunun akamu, Kunun tsamiya, Kunun baule, Kunun jiko, Amshau and Kunun gayamba. Kunun zaki was the most commonly consumed. Production and consumption cut across all social classes of the society.

Status, Quality, and Social Order in the California Wine Industry

This paper examines how a producer's status in the market influences its choices about product quality, and the outcomes that result. We compare economic models of reputation that emphasize the role of past quality as a source of information about current quality with sociological models of status that emphasize the role of affiliations. We test hypotheses about the complementary effects of status and reputation in an analysis of more than 10,000 affiliation decisions made by 595 wineries over a 10-year period. Results show that actors occupying high-status positions obtain greater benefit from subsequent high-status affiliations than do actors occupying low-status positions. As such, these actors are more willing and able to pay for subsequent high-status affiliations and to use them to advance their position in the larger status ordering.