英文文献：Consumer Perception of Sorghum Variety Attributes in the Lake Zone Tanzania-坦桑尼亚湖区消费者对高粱品种属性的感知
英文文献作者：Mafuru, January M.,Norman, David W.,Fox, J.S
英文文献摘要：
Many sorghum varieties have been developed by research institutes in an effort to address food security problems in the semi-arid areas of Tanzania. Although sorghum is better adapted to drier areas than maize, farmer adoption rates for sorghum varieties are always lower than that of maize. In addition, maize based food is more acceptable to urban consumers than sorghum based food. In this study consumer evaluated quality attributes of sorghum ugali based on different varieties in order to determine marketing potential relating to the different improved sorghum varieties. A total of 231 consumers, randomly selected from urban and rural areas participated in a food panel to evaluate ugali prepared from five sorghum varieties (three improved, two local). Conjoint analysis was used to determine consumer perceptions of the variety attributes, while a logistic model was applied to determine preference ranking of different varieties. The results indicated that the color and taste of sorghum ugali were the most important criteria used by consumers to evaluate the quality ugali. The study results indicated that sorghum ugali with white/khaki color and the majority of panel participants preferred neutral or slightly sweet taste. Consumers from rural and urban areas accepted two improved varieties; only consumers from rural areas accepted the remaining variety.

为了解决坦桑尼亚半干旱地区的粮食安全问题，研究机构开发了许多高粱品种。虽然高粱比玉米更适合干旱地区，但农民对高粱品种的采用率一直低于玉米品种。此外，以玉米为基础的食品比以高粱为基础的食品更容易被城市消费者接受。在本研究中，消费者以不同品种为基础，评估高粱品质属性，以确定不同改良高粱品种的市场潜力。从城市和农村地区随机挑选的231名消费者参加了一个食品小组，对用5个高粱品种(3个改良品种，2个当地品种)制作的乌加利进行了评估。联合分析用于确定消费者对品种属性的认知，而logistic模型用于确定不同品种的偏好排序。结果表明，高粱的色泽和口感是消费者评价高粱品质最重要的指标。研究结果表明，高粱乌加利与白色/卡其色和大多数小组参与者更喜欢中性或微甜的味道。来自农村和城市地区的消费者接受了两种改良品种;只有来自农村地区的消费者接受了剩下的品种。