Sensory Acceptance Of Quality Protein Maize Dishes And Willingness To Pay For Its Grain In Districts Around Gilgel Gibe Hydro-Electricity Dam: Omo Nada District

Abstract

The study was aimed to identify consumer’s sensory preference for quality protein maize and conventional maize traditional dishes and then try to estimate the willingness to pay for quality protein maize grain in Jimma Zone. It used sensory evaluation techniques like central location test, modified home use test and triangular test; and Becker-De Groote- Marschak method as experimental auction mechanism. The treatment products used on the experiments was white and yellow quality protein maize and the control products used was white and yellow conventional maize. SPSS-20 was used for descriptive statistics, inferential statistics and ordinal logistic regression and Stata 12.1 was used for random effect model. The result from triangular test shows significant sensory difference between quality protein maize and conventional maize dabo. The result from central location test and modified home-use test explored, quality protein maize dishes was significantly appreciated than the conventional counterpart. The overall score of children also realized quality protein maize genfo was highly appreciated than the conventional maize genfo. Becker-De Groote-Marschak mechanism result revealed that sample respondents were willing to pay more for quality protein maize. The result also shows information has boosted bids for quality protein maize grain and reduced the bids of the conventional maize grains. Finally the study recommended concerning bodies to use quality protein maize sensory superiority and market potential to adopt and disseminate the technology.