[ Identification des critères de choix des consommateurs du fromage «mashanza» dans les villes de Bukavu et Goma, à l’est de la RD Congo ]
Volume 35, Issue 2, January 2022, Pages 401–411
Birali Mwamini1, Sumbu Zola2, Masimango Ndiyanabo3, and Walangululu Jean4
1 Université Catholique de Bukavu (UCB), Faculté des Sciences agronomiques, BP. 02, Cyangugu, Rwanda
2 Université de Kinshasa (UNIKIN), Faculté d’Agronomie, B.P. 117, Kinshasa I, RD Congo
3 Université Catholique de Bukavu (UCB), Faculté des Sciences agronomiques, BP. 02, Cyangugu, Rwanda
4 Université Catholique de Bukavu (UCB), Faculté des Sciences agronomiques, BP. 02, Cyangugu, Rwanda
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
This study analyzes the factors underlying the consumption of «mashanza » in the cities of Bukavu and Goma, east of the DR. Congo. A survey was conducted on 300 households in poor, middle and high-income neighborhoods. The results reveal that the quantity of «mashanza » most consumed per week per household is 1 kg for households with an average of 7.6 ± 3.6 members. The markets, the itinerant and fixed resellers provide most of the supply of the «mashanza ». Factors that explain more demand in two cities are: income, cultural benchmarks, quality, availability, point-of-sale proximity, affordable product price. When purchasing, the criteria are taste, appearance, provenance, trust in the seller, hygiene, affordability, shelf life or combination of several criteria at the same time. Thus, regardless of the socio-professional category, income level and tribal affiliation, the «mashanza » has a high demand in both cities, but still faces various constraints, notably the price, income, availability and quality. The results of this study show the importance of this product and make it possible to identify the consumer choice criteria and their constraints. This is enough to guide researchers and producers towards the constant search for improvement, the possibilities of its promotion and the intensification of production.
Author Keywords: fresh cheese, mashanza, consumption, constraints, Bukavu, Goma.
Volume 35, Issue 2, January 2022, Pages 401–411
Birali Mwamini1, Sumbu Zola2, Masimango Ndiyanabo3, and Walangululu Jean4
1 Université Catholique de Bukavu (UCB), Faculté des Sciences agronomiques, BP. 02, Cyangugu, Rwanda
2 Université de Kinshasa (UNIKIN), Faculté d’Agronomie, B.P. 117, Kinshasa I, RD Congo
3 Université Catholique de Bukavu (UCB), Faculté des Sciences agronomiques, BP. 02, Cyangugu, Rwanda
4 Université Catholique de Bukavu (UCB), Faculté des Sciences agronomiques, BP. 02, Cyangugu, Rwanda
Original language: French
Copyright © 2022 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
This study analyzes the factors underlying the consumption of «mashanza » in the cities of Bukavu and Goma, east of the DR. Congo. A survey was conducted on 300 households in poor, middle and high-income neighborhoods. The results reveal that the quantity of «mashanza » most consumed per week per household is 1 kg for households with an average of 7.6 ± 3.6 members. The markets, the itinerant and fixed resellers provide most of the supply of the «mashanza ». Factors that explain more demand in two cities are: income, cultural benchmarks, quality, availability, point-of-sale proximity, affordable product price. When purchasing, the criteria are taste, appearance, provenance, trust in the seller, hygiene, affordability, shelf life or combination of several criteria at the same time. Thus, regardless of the socio-professional category, income level and tribal affiliation, the «mashanza » has a high demand in both cities, but still faces various constraints, notably the price, income, availability and quality. The results of this study show the importance of this product and make it possible to identify the consumer choice criteria and their constraints. This is enough to guide researchers and producers towards the constant search for improvement, the possibilities of its promotion and the intensification of production.
Author Keywords: fresh cheese, mashanza, consumption, constraints, Bukavu, Goma.
Abstract: (french)
La présente étude analyse les facteurs à la base de la consommation du «mashanza » dans les villes de Bukavu et de Goma, à l’est de la RD. Congo. Une enquête a été réalisée sur 300 ménages dans les quartiers pauvres, moyes et huppés. Les résultats révèlent que la quantité de « mashanza » la plus consommée par semaine par ménage est de 1 kg pour des ménages ayant en moyenne 7,6 ± 3,6 membres. Les marchés, les revendeurs ambulants et fixes assurent l’essentiel de l’approvisionnement du « mashanza ». Les facteurs expliquant plus la demande au niveau de deux villes sont: le revenu, les repères culturelles, la qualité, la disponibilité, la proximité du point de vente, un prix du produit abordable. Lors de l’achat, les critères sont le goût, l’apparence, la provenance, la confiance envers le vendeur, l’hygiène, le prix abordable, la durée de conservation ou la combinaison de plusieurs critères en même temps. Ainsi, quels que soient la catégorie socio-professionnelle, le niveau de revenu et l’appartenance tribale, le « mashanza » connait une demande élevée dans les 2 villes, mais reste confronté à diverses contraintes, notamment le prix, le revenu, la disponibilité et la qualité. Les résultats de cette étude montrent l’importance de ce produit et permettent d’identifier les critères de choix des consommateurs et leurs contraintes. Ce qui est suffisant pour guider les chercheurs et les producteurs vers la recherche constante de son amélioration, les possibilités de sa promotion et de l’intensification de la production.
Author Keywords: fromage frais, mashanza, consommation, contraintes, Bukavu, Goma.
How to Cite this Article
Birali Mwamini, Sumbu Zola, Masimango Ndiyanabo, and Walangululu Jean, “Identification of consumer choice criteria for «mashanza» cheese in the cities of Bukavu and Goma, in eastern Democratic Republic of Congo,” International Journal of Innovation and Applied Studies, vol. 35, no. 2, pp. 401–411, January 2022.
