Authors:
Levai L.D.
, Nsimi M.A.
, Nana G.
, Ngone A.M.
, Amayana A.
,
Sama A.M.L.
and Ngome F.A |
Abstract:
Gari enjoys the advantage that when steeped in cold water it can be consumed as a snack or as
fufu when warm water is used. Due to this multiple usage, gari is gradually gaining grounds in
the international food market. There are several indices used by consumers and producers to
characterise quality gari. We have conducted this survey to identify the various prototypes of
gari found in Cameroon and their preferred usage.
More than 95% of the respondents could identify at least two types of gari that they have been
consuming it for more than five years. Thirteen gari prototypes were identified by consumers.
Consumer preference was for Muyuka, Bamenda and Mamfe be it for snack or fufu, with the
most preferred being the Muyuka prototype. There was a significant difference both in the
consumption of fufu over snack and in the frequency of consumption per week of both products.
Though respondents affirmed that gari packaging should be improved, 70% rejected the idea to
package with sugar for snacks. The respondents (95%) equally admitted that gari has a bright
future. |
