Abstract
In this chapter we present information in relation to consumption, purchase experience, consumption frequency and peoples’ perceptions of how others see edible insects as food in Kenya. Two edible insects, namely termites (Macrotermes subhyalinus) and mealworms (Tenebrio molitor) were considered to study Kenyan consumers’ willingness-to-pay (WTP) for termite-based food products (TBFPs) and their reactions to using mealworms as food. In the research, whole and processed insects were considered in order to examine consumers’ WTP for TBFPs in different products formats and contexts. The data originates from a choice experiment survey conducted between December 2014 and January 2015 involving a sample of Kenyan consumers. To ensure a high degree of representativeness of the sample, five counties including Siaya, Kisumu, Nairobi, Kakamega and Machakos were chosen due to their diversity with regard to insect consumption traditions, regions (rural or urban), and socio-demographic factors (age, education and gender). In total, 611 consumers who were either household heads or spouses were randomly sampled in the survey areas and interviewed using face-to-face interviews.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Notes
- 1.
1 US Dollar was exchanged with 90.50 KShs during the data collection period.
- 2.
Ugali is considered one of the main staple food products in Kenya. It is prepared as dough or porridge from sorghum or maize flour.
References
Alemu MH, Olsen SB, Vedel SE, Pambo KO, Owino VO (2017a) Combining product attributes with recommendation and shopping location attributes to assess consumer preferences for insect-based food products. Food Qual Prefer 55:45–57
Alemu MH, Olsen SB, Vedel SE, Kinyuru J, Pambo KO (2017b) Can insects increase food security in developing countries? An analysis of Kenyan consumer preferences and demand for cricket flour buns. Food Sec 9:471–484
Ayieko MA, Ogola HJ, Ayieko IA (2016) Introducing rearing crickets (gryllids) at household levels: adoption, processing and nutritional values. J Insects Food Feed 2(3):203–211
Boxall, P, Adamowicz, W (2002) Understanding Heterogeneous Preferences in Random Utility Models: A Latent Class Approach. Environ Resour Econ 23:421–446
DeFoliart GR (1999) INSECTS AS FOOD: why the western attitude is important. Annu Rev Entomol 44(1):21–50
Deroy O, Reade B, Spence C (2015) The insectivore’s dilemma, and how to take the west out of it. Food Qual Prefer 44:44–55
Halloran A, Muenke C, Vantomme P, Huis A v (2014) Insects in the human food chain: global status and opportunities. Food Chain 4(2):103–118
Halloran A, Roos N, Flore R, Hanboonsong Y (2016) The development of the edible cricket industry in Thailand. J Insects Food Feed 2(2):91–100
Hartmann C, Siegrist M (2016) Becoming an insectivore: results of an experiment. Food Qual Prefer 51:118–122
Hartmann C, Shi J, Giusto A, Siegrist M (2015) The psychology of eating insects: a cross-cultural comparison between Germany and China. Food Qual Prefer 44(0):148–156
Hoeffler S (2003) Measuring preferences for really new products. J Marketing Res 40(4):406–420
Huis A v (2013) Potential of insects as food and feed in assuring food security. Annu Rev Entomol 58(1):563–583
Kelemu S, Niassy S, Torto B, Fiaboe K, Affognon H, Tonnang H, Maniania NK, Ekesi S (2015) African edible insects for food and feed: inventory, diversity, commonalities and contribution to food security. J Insects Food Feed 1(2):103–119
Looy H, Wood JR (2015) Imagination, hospitality, and affection: the unique legacy of food insects? Anim Front 5:8–13
Looy H, Dunkel F, Wood J (2014) How then shall we eat? Insect-eating attitudes and sustainable foodways. Agric Hum Values 31(1):131–141
McFadden, DL, Train, KE (1996) Consumers’ Evaluation of New Products: Learning from Self and Others. J Political Econ 104:683–703
Salazar HA, Oerlemans L, van Stroe-Biezen S (2013) Social influence on sustainable consumption: evidence from a behavioural experiment. Int J Consum Stud 37(2):172–180
Tan HSG, Fischer ARH, Tinchan P, Stieger M, Steenbekkers LPA, van Trijp HCM (2015) Insects as food: exploring cultural exposure and individual experience as determinants of acceptance. Food Qual Prefer 42(0):78–89
Vantomme P (2015) Way forward to bring insects in the human food chain. J Insects Food Feed 1(2):121–129
Verbeke W (2015) Profiling consumers who are ready to adopt insects as a meat substitute in a western society. Food Qual Prefer 39(0):147–155
Verneau F, La Barbera F, Kolle S, Amato M, Del Giudice T, Grunert K (2016) The effect of communication and implicit associations on consuming insects: an experiment in Denmark and Italy. Appetite 106:30–36
Wood W, Hayes T (2012) Social Influence on consumer decisions: motives, modes, and consequences. J Consum Psychol 22(3):324–328
Yen AL (2015) Insects as food and feed in the Asia Pacific region: current perspectives and future directions. J Insects Food Feed 1(1):33–55
Acknowledgements
The authors would like to acknowledge the generous financial support from the Danish International Development Agency (DANIDA), Ministry of Foreign affairs of Denmark through the GREEiNSECT project (www.greeinsect.ku.dk). We thank the editors for their constructive comments.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2018 Springer International Publishing AG, part of Springer Nature
About this chapter
Cite this chapter
Alemu, M.H., Olsen, S.B. (2018). Kenyan Consumers’ Experience of Using Edible Insects as Food and Their Preferences for Selected Insect-Based Food Products. In: Halloran, A., Flore, R., Vantomme, P., Roos, N. (eds) Edible Insects in Sustainable Food Systems . Springer, Cham. https://doi.org/10.1007/978-3-319-74011-9_22
Download citation
DOI: https://doi.org/10.1007/978-3-319-74011-9_22
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-74010-2
Online ISBN: 978-3-319-74011-9
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)