Détails de la publication

Willingness To Pay for improved Gambarilifin, a byproduct of maize in the South of Benin Republic

Détails de la publication

• Type:Article
• Domaine: Economie et Sociologie rurale
• Année de publication: 2018
• Auteurs: DJINADOU K. A., ACACHA H. V., ADEGBOLA P. Y., OLOU D., DANSOU V. et HOUSSOU P.
• Cultures: maize
• Couverture géographique: Benin
• Mots clés: Zea mays; contingent analysis approach; Weighed Least Squares; Benin Republic

Résumé de la publication

Gambarilifin is a flour derived from dehulled and degermed maize, produced in a traditional way in Benin Republic. Production and packaging technology has recently been improved by research. This study assessed consumers' willingness to pay for improved Gambarilifin in southern Benin, as well as the determinants, by the contingent analysis approach and the weighted least squares (WLS) model. Data was collected from 97 consumers, identified in major markets and shops. The results showed that the average Willingness To Pay was estimated at about 70 FCFA/kg (0.11 euros/kg), which means a price of 170 FCFA for the improved Gambarilifin if the average price of traditional Gambarilifin costed 100 FCFA/kg (0.15 euros/kg). The major determinant associated with the respondent for this price was the source of income, indicating that people with a stable income source were more inclined to pay the improved product at 170 FCFA. Other factors were related to product quality, such as the availability of improved product in the markets, the absence of insects and pebbles, and the purchase price, also accounted for this price increase. These results revealed that the Beninese consumer is demanding processed agri-food products meeting certain quality requirements.