Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets
The data were used to analyse Ugandan consumer preferences for bean varieties with reduced cooking time, comparing rural producers and urban consumers. Using a discrete choice experiment, it assessed the value placed on attributes like cooking time, grain swelling, taste, color, climate resilience,...
| Autores principales: | , , , |
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| Formato: | Conjunto de datos |
| Lenguaje: | Inglés |
| Publicado: |
2025
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| Acceso en línea: | https://hdl.handle.net/10568/178341 |
| _version_ | 1855522894875983872 |
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| author | Katungi, Enid Mbabazi Asiimwe, Robert Mukankusi, Clare Rubyogo, Jean Claude |
| author_browse | Asiimwe, Robert Katungi, Enid Mbabazi Mukankusi, Clare Rubyogo, Jean Claude |
| author_facet | Katungi, Enid Mbabazi Asiimwe, Robert Mukankusi, Clare Rubyogo, Jean Claude |
| author_sort | Katungi, Enid Mbabazi |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The data were used to analyse Ugandan consumer preferences for bean varieties with reduced cooking time, comparing rural producers and urban consumers. Using a discrete choice experiment, it assessed the value placed on attributes like cooking time, grain swelling, taste, color, climate resilience, yield, and price. These attributes were identified through stakeholder consultations and literature for their relevance to nutrition, food security, and climate goals. A latent class model was used to estimate preferences, as reduced-cooking-time beans are not yet commercially available. The objective was to inform breeding priorities by identifying the bean attributes consumers value most. A key focus was determining if preferences differed significantly between rural bean-producing households and urban non-producing consumers
Methodology:Data were collected from consumers across Uganda's major bean-growing and consuming regions via household and community surveys. The household survey, administered digitally using ODK/SurveyCTO, was conducted to either the household head or their spouse. It covered nine modules, including: 1) demographics and socio-economics, 2) bean consumption and preparation, 3) a choice experiment and willingness-to-pay questions and 4) agricultural production, assets, and food consumption. Respondents were guided through the choice experiment in English or local dialects.
The community questionnaire gathered data on village demographics, bean production trends, market access, and changes over the previous five and ten years. A team of seven research assistants, regionally representative and experienced in socio-economic data collection, conducted the interviews to ensure data quality and cultural relevance. |
| format | Conjunto de datos |
| id | CGSpace178341 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| record_format | dspace |
| spelling | CGSpace1783412025-11-27T13:47:40Z Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets Katungi, Enid Mbabazi Asiimwe, Robert Mukankusi, Clare Rubyogo, Jean Claude beans consumer behaviour economic analysis farmer participation The data were used to analyse Ugandan consumer preferences for bean varieties with reduced cooking time, comparing rural producers and urban consumers. Using a discrete choice experiment, it assessed the value placed on attributes like cooking time, grain swelling, taste, color, climate resilience, yield, and price. These attributes were identified through stakeholder consultations and literature for their relevance to nutrition, food security, and climate goals. A latent class model was used to estimate preferences, as reduced-cooking-time beans are not yet commercially available. The objective was to inform breeding priorities by identifying the bean attributes consumers value most. A key focus was determining if preferences differed significantly between rural bean-producing households and urban non-producing consumers Methodology:Data were collected from consumers across Uganda's major bean-growing and consuming regions via household and community surveys. The household survey, administered digitally using ODK/SurveyCTO, was conducted to either the household head or their spouse. It covered nine modules, including: 1) demographics and socio-economics, 2) bean consumption and preparation, 3) a choice experiment and willingness-to-pay questions and 4) agricultural production, assets, and food consumption. Respondents were guided through the choice experiment in English or local dialects. The community questionnaire gathered data on village demographics, bean production trends, market access, and changes over the previous five and ten years. A team of seven research assistants, regionally representative and experienced in socio-economic data collection, conducted the interviews to ensure data quality and cultural relevance. 2025 2025-11-27T13:47:39Z 2025-11-27T13:47:39Z Dataset https://hdl.handle.net/10568/178341 en Open Access Katungi, E.M.; Asiimwe, R.; Mukankusi, C.; Rubyogo, J.C. (2025) Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets. https://doi.org/10.7910/DVN/AI2SAA |
| spellingShingle | beans consumer behaviour economic analysis farmer participation Katungi, Enid Mbabazi Asiimwe, Robert Mukankusi, Clare Rubyogo, Jean Claude Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets |
| title | Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets |
| title_full | Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets |
| title_fullStr | Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets |
| title_full_unstemmed | Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets |
| title_short | Data set for analysis of Customer preference and demand for reduced cooking time bean varieties on the Ugandan markets |
| title_sort | data set for analysis of customer preference and demand for reduced cooking time bean varieties on the ugandan markets |
| topic | beans consumer behaviour economic analysis farmer participation |
| url | https://hdl.handle.net/10568/178341 |
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