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Consumption patterns diversity and characteristics of potato crisps in Nairobi, Kenya

Consumption patterns diversity and characteristics of potato crisps in Nairobi, Kenya. 3rd International e-Conference on Agricultural Biosciences (IeCAB 2010) 1-15 June 2010. Authors. George O. Abong’ 1  , Michael W. Okoth 1 , Jasper K. Imungi 1 and Jackson N. Kabira 2

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Consumption patterns diversity and characteristics of potato crisps in Nairobi, Kenya

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  1. Consumption patterns diversity and characteristics of potato crisps in Nairobi, Kenya 3rd International e-Conference on Agricultural Biosciences (IeCAB 2010) 1-15 June 2010

  2. Authors • George O. Abong’1, Michael W. Okoth1, Jasper K. Imungi1and Jackson N. Kabira2 • 1Department of Food Science, Nutrition and Technology, University of Nairobi; 2National Potato Research Centre (KARI), Tigoni; Kenya • Corresponding author: Email: georkoyo@yahoo.com; Phone: 254735508558 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  3. Introduction • Potato is one of the world’s major food crops, consumed by millions of people (Pedrschi et al., 2005; Lechman et al., 2009). • In Kenya potato is an important food and cash crop (MoA, 2008). • Nairobi is a major market for all forms of potato products. • In 1994, 95 % and 93 % of the households in Nairobi and Kisumu respectively, utilized potatoes (Omosa, 1994). • There has been a worldwide increase in consumption of potato products, hence a need to pay keen interest on consumer behavior and innovations in the sector (Buono et al., 2009). • Potato crisps is one of the important products in the potato processing industry (Kulkarni et al., 1994; Knol et al., 2009). 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  4. Introduction…. • Potato crisp processing in Kenya has undergone tremendous growth (Walingo et al., 2004). • The main outlets for crisp sale are supermarkets and many other small outlets. • High consumption is noted during Christmas and Easter festivities and during school holidays (Walingo et al., 2004). • Concern for various aspects of fats and fat-soluble components of our diet has increased. • Potato crisp is a popular salty snack all over the world for over 150 years (Pedreschi et al., 2005). • The crisps processing and consumption in Kenya has not been well studied. • This study was designed to address this gap. 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  5. Materials and Methods • This study was carried out between October 2009 and January 2010. • Nairobi was purposively selected. • A total of 215 consumers were interviewed from 55 randomly selected supermarkets. • Data was collected on gender of consumer, frequency of purchase, the preferred brand, package size and flavor, and reasons for indicated pattern of purchase. • The characteristics of the potato crisps (colour, moisture, salt, size and oil content) were determined by sampling and interviewing supervisors of supermarkets and owners of shops and kiosks. • A total of 55 supermarkets and 25 shops and kiosks were selected for the purpose. 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  6. Results and discussions • Approximately 33 % of the 215 respondents interviewed were males while 67 % were females. • A majority of the respondents (74 %) bought the product 2-5 times in a month compared to 4 % bought daily, 8 % once and 15 % bought 6-8 times. • A part from gender, frequency of purchase was influenced by festive occasions, seasons and availability of money. • Many consumers (22 %) preferred Tropical Heat brand, a good number (11 %) preferred Krackles while a low of 0.6 % preferred Pringles, Delice and Highlands 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  7. Results and discussions… • Reasons for preferring a brand were sweetness (22 %), nice flavor (15 %), affordability (6 %), nice packaging (6 %), availability (1 %), and crispiness (3 %). • The most preferred flavor by consumers was onion (24 %) salted crisps (12 %) and chillies (7 %). • 28 % bought potato crisps for their own consumption while 72 % bought also for their family members. • Crisps are increasingly consumed by many people in the family. • A good portion of crisps meant for the family, 53 %, was specifically taken to the children only. • Crisps type was chosen on sweetness (35.2%), quality (15.9 %), affordability (15.3%) and crispiness (0.6 %). 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  8. Results and discussions…. • All the 80 outlets sold potato crisps. Besides potato crisps, 15 % of the outlets sold other potato products. • 24 brands of crisps were being sold in Nairobi during the period of study. • Note: only crisps sold in supermarkets were clearly labeled while those from kiosks were neither labeled nor branded. • Kiosk samples therefore limit traceability and tamper indications (Marsh and Bugusu, 2007). • A large number of the outlets stocked potato crisps brands depending on how fast they were moving on the shelves (61.3 %); • Some stocked crisps depending on the availability (31 %), affordability (28 %), good quality (24 %) and company (18 %). 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  9. Results and discussions. … • Table 1 shows characteristics of some potato crisps brands (half). • Colour significantly (P≤0.05)differed among the brands, all conformed to the recommended standards (PC/SFA, 1987). • The average sizes of crisps (in diameter) significantly (P≤0.05) varied among the brands. • The oil content varied significantly (P≤0.05) among the brands ranging from 24.37 % in the brand Lays to 40.22 % in the brand Yankees doodle. 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  10. Table 1: Characteristics of different brands of potato crisps sold in Nairobi 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  11. Results and discussions… • Except for brands C and R and Yankee Doodle, all the other brands had the required amount of oil, maximum 40 %. • Note: imported brands had quite low oil contents below 30 % compared to most local ones with amounts exceeding 30 %. • This could be probably due to differences in processing oils and dry matter characteristics of potatoes used. • Salt differed significantly (P≤0.05) among the brands (1.10%-2.96%). • Kenyan Standard recommends levels of up to 2.5 %, a criterion met by all with the exception of the brand Lays. • Crisps brands in Nairobi do not pose great danger especially to children who are the main crisps consumers as far as salt levels are concerned (Vardavas, 2007). 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  12. Conclusions and recommendations • The consumption of potato crisps in Nairobi depends on gender, occasions, seasons of the year, and availability of disposable income. • Except in the sizes, most brands had characteristics that conformed to the crisps standards. • Potato crisps sold in Nairobi can be improved if processors produce uniform attractive crisps. • Maximum oil content at 40 % is quite high and could be reduced to about 35 % by Kenya Bureau of Standards (KEBS). 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

  13. Acknowledgements • University of Nairobi • DAAD Nairobi office • National Potato Research Centre (KARI, Tigoni) 3rd IeCAB symposium (June 1 - 15, 2010) at www.elewa.org

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