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

Full Text:

PDF (147KB)

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.

Keywords

No related keywords in the metadata.

Metrics

Total abstract views: 2533
Total article views: 1371

 

Crossref Citations

1. A simple methodology for measuring profitability of on-farm storage pest management in developing countries
Michael Jones, Corinne Alexander, J. Lowenberg-DeBoer
Journal of Stored Products Research  vol: 58  first page: 67  year: 2014  
doi: 10.1016/j.jspr.2013.12.006