Abstract:
Beans are a major grain legume widely consumed in Tanzania. They serve as a major
source of protein especially to low income households. Consumption of beans in the
country is low despite their nutritional benefits reasons for which are not established. The
limited information on factors influencing beans consumption and preference affects the
ability of chain actors to respond to demand requirements of consumers. This study was
conducted to identify factors shaping consumers’ preferences for, ultimate choices and
consumption of beans. Specifically, the study objectives were to; determine factors
influencing the decision to consume beans at household level, examine households’
consumption frequency of different beans and bean products, and assess factors
influencing consumers’ choices of beans. Data collected under Legume Innovation Lab
Project SO2.2 from a random sample of 754 households were analysed to address the
study objectives. Binary probit, descriptive statistics and Cragg’s double hurdle models
were used in the analysis. Results reveal that the decision to consume beans at household
level was significantly influenced by income status of the household, age and education of
the main decision maker. Dry red beans were the most frequently consumed followed by
dry brown and dry mottled beans. Processed bean products were the least frequently
consumed. Choices and willingness to pay for beans were significantly influenced by
gravy quality, cooking time, income status of the household, age, education and sex of the
main decision maker. Future efforts to promote beans consumption should take into
consideration the consumption requirements and preferences of different consumer
categories.
