n South African Journal of Economic and Management Sciences - Impact of sucrose contents and cooking time on cowpea prices in Senegal : economics
|Article Title||Impact of sucrose contents and cooking time on cowpea prices in Senegal : economics|
|© Publisher:||University of Pretoria|
|Journal||South African Journal of Economic and Management Sciences|
|Author||Mb.D. Faye, A. Jooste, J. Lowenberg-DeBoer and J. Fulton|
|Publication Date||Jun 2006|
|Pages||207 - 212|
ISI Social Science
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, <I>AW, Matam</I> and <I>Ndiassiw</I> have higher sucrose contents than the other cowpea varieties.
Article metrics loading...