| 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).... |
