n South African Journal of Economic and Management Sciences - Impact of sucrose contents and cooking time on cowpea prices in Senegal : economics




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&lt;/I&gt; and &lt;I&gt;Ndiassiw&lt;/I&gt; have higher sucrose contents than the other cowpea varieties.


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