Locally processed roasted-maize-based weaning foods fortified with legumes: factors affecting their availability and competitiveness in Accra, Ghana.

摘要: Tom Brown (roasted-maize porridge) is one of the traditional weaning foods in Ghana. As an effort by Ministry Health to enhance nutrient content this lownutrient- density food, a product called weanimix, which fortified with legumes (cowpeas or soybeans and groundnuts), was introduced more than two decades ago. Cowpeas are indigenous African legume, popularly used Ghanaians for various dishes. While not traditionally used, they can easily be incorporated into local diets. Commercial weanimix-type products ready-to-cook flour form currently available mainly at supermarkets, target higher-income consumers. This paper examined: (1) competitiveness between cowpeas as ingredient weanimix; (2) constraints making weanimix widely lower-income families. Local food processors, mothers, commercial custom millers, retailers were interviewed both qualitative quantitative data. Secondary price data collected from different sources including Food Agriculture. Descriptive analysis carried out address non-price factors issues, enterprise budgeting sensitivity analyses conducted factors. The study found that higher cowpeas, compared soybeans, minor factor processors’ choice soybeans. Rather, current overwhelmingly popular use among respondents attributed such perception nutritious. A main reason lack availability mothers families appeared low awareness results showed typical differences prices observed seems larger difference cost production these products. It also shown level processing retail margins greatly affect weanimix. Weanimix could made consumers if companies expanded their outlet supermarkets small shops grain flour-type vendors markets (who prepare sell Brown) produced sold However, actions would need taken help assure quality through market vendors. Key words: Ghana