Impact of sucrose contents and cooking time on cowpea prices in Senegal | Zendy

Mb.D Faye | Zendy; A. Jooste | Zendy; James LowenbergDeBoer | Zendy; Joan R. Fulton | Zendy

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Impact of sucrose contents and cooking time on cowpea prices in Senegal

Author(s) -

Mb.D Faye,

A. Jooste,

James LowenbergDeBoer,

Joan R. Fulton

Publication year - 2014

Publication title -

south african journal of economic and management sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.277

H-Index - 17

eISSN - 2222-3436

pISSN - 1015-8812

DOI - 10.4102/sajems.v9i2.1147

Subject(s) - sucrose , product (mathematics) , function (biology) , economics , agricultural economics , hedonic pricing , business , econometrics , microeconomics , food science , mathematics , chemistry , biology , geometry , evolutionary biology

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, AW, Matam and Ndiassiw have higher sucrose contents than the other cowpea varieties

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