Impact of sucrose contents and cooking time on cowpea prices in Senegal
South African Journal of Economic and Management Sciences
| Field | Value | |
| Title | Impact of sucrose contents and cooking time on cowpea prices in Senegal | |
| Creator | Faye, Mb.D Jooste, A Lowenberg-DeBoer, J Fulton, J | |
| Description | An alternative approach to traditional consumer behaviour and demand theory is characteristics theory, which assumes that a consumers 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. | |
| Publisher | AOSIS Publishing | |
| Date | 2014-07-10 | |
| Identifier | 10.4102/sajems.v9i2.1147 | |
| Source | South African Journal of Economic and Management Sciences; Vol 9, No 2 (2006); 207-212 2222-3436 1015-8812 | |
| Language | eng | |
| Relation |
The following web links (URLs) may trigger a file download or direct you to an alternative webpage to gain access to a publication file format of the published article:
https://sajems.org/index.php/sajems/article/view/1147/390
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