| Title |
Willingness of West African Consumers to Buy Food Produced Using Black Soldier Fly Larvae and Frass |
| ID_Doc |
14153 |
| Authors |
Traore, O; Zaato, PA; Baidoo, JK; Feleke, S; Manyong, V; Abdoulaye, T; Djouaka, R; Schreinemachers, P; Ba, MN |
| Title |
Willingness of West African Consumers to Buy Food Produced Using Black Soldier Fly Larvae and Frass |
| Year |
2024 |
| Published |
Foods, 13, 17 |
| DOI |
10.3390/foods13172825 |
| Abstract |
The use of black soldier fly (BSF) larvae and frass in agriculture can make an important contribution to food and nutrition security. However, it is important to understand whether consumers are willing to consume food products resulting from the use of BSF larvae as animal feed or BSF frass as fertilizer. This study employed the stated preference approach as food products produced using BSF larvae and frass are not currently available on the market. Questionnaires were administered to a total of 4412 consumers in Ghana (1360), Mali (1603), and Niger (1449). The results show that the vast majority of respondents are willing to consume vegetables (88%) produced using BSF frass and meat (87%) produced using animal feed made of BSF larvae. A smaller percentage of respondents are even willing to pay USD 1.32 and USD 1.7 more if the base price of BSF-based products were USD 5 per kg. Age, gender, education, and country positively influenced the respondents' willingness to consume food produced using BSF products. In contrast, neighborhood status, income, and household size are inversely related to the respondents' willingness to pay for and consume these products. Our findings are, therefore, important to scaling up BSF technologies in the region. |
| Author Keywords |
willingness to pay; black soldier fly; municipal solid waste; organic; Ghana; Mali; Niger |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:001311261100001 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
https://doi.org/10.3390/foods13172825
|