Original Research

Impact of sucrose contents and cooking time on cowpea prices in Senegal

Mb.D Faye, A Jooste, J Lowenberg-DeBoer, J Fulton
South African Journal of Economic and Management Sciences | Vol 9, No 2 | a1147 | DOI: https://doi.org/10.4102/sajems.v9i2.1147 | © 2014 Mb.D Faye, A Jooste, J Lowenberg-DeBoer, J Fulton | This work is licensed under CC Attribution 4.0
Submitted: 10 July 2014 | Published: 10 July 2014

About the author(s)

Mb.D Faye, Institut Senegalais de Recherches Agricoles, Senegal
A Jooste, University of the Free State
J Lowenberg-DeBoer, Purdue University, United States
J Fulton, Purdue University, United States

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Abstract

An alternative approach to traditional consumer behaviour and demand theory is characteristics theory, which assumes that a consumer’s utility function is generated by the characteristics, or attributes, that goods and services possess. Instead of a utility being a function of a product, it becomes a function of the attributes provided by these products. In this paper a hedonic pricing model is used to investigate the influence of sucrose level and cooking time on cowpea prices in Senegal.  Cooking time has a significant impact on price only at Tilene market in Dakar, while the sucrose contents tend to provide a premium throughout. Further investigation shows that the local varieties, AW, Matam and Ndiassiw have higher sucrose contents than the other cowpea varieties.

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