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A cross cultural study in Senegal on acceptance of traditional drink made of hibiscus

Bechoff A., Cisse M., Fliedel G., Declemy A.L., Ayessou N., Akissoé N., Touré C., Bennett B., Pintado M., Pallet D., Tomlins K.I.. 2014. In : Report on the AFTER Congress: Promoting traditional African foods: innovations, quality and market access. Dakar : UCAD; CIRAD, 1 p.. AFTER Congress. 1, 2014-11-11/2014-11-12, Dakar (Sénégal).

This work is a baseline study on the cross cultural differences between consumers of European and African origin for Hibiscus drinks that took place before the reengineering phase. The consumer acceptance of Hibiscus sabdariffa L. drink made from red calices of either local (Ordinary) or Sudanese origin (pure or mixed) and either as syrup or a infusion was explored. The acceptability of the drink was tested by European and African consumers in Dakar, Senegal. There were no differences between consumers of African and European origin in terms of clusters of 'liking'. However European consumers were more likely to be syrup likers, consume Hibiscus drinks the least often and purchase Hibiscus juice in bottles. Africans consumers were more likely to prefer juice, consume Hibiscus drinks more frequently and purchase it in sachets. (Texte intégral)

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