A study of the consumer’s acceptance of two promising strains of bean in Nicaragua.
DOI:
https://doi.org/10.15517/am.v7i2.24754Abstract
In January, 1994, we performed this research with more than 100 housekeepers in three departments in the Nicaraguan South, with the objective of getting to know the advantages for commerce and for direct consumption of the strains CIA93-B and CNIGB-93, which are currently in their validation stage in the fields. The strain COMPANIA 93-B bested CNIGB-93 in such characteristics as: grain size, shape, shine, color uniformity, grain uniformity and consistency, but was not any better if compared with the variety known as “creole” (known in the region also as “Cuarenteno”), utilized as the comparison sample. By consulting the surveys with those characteristics considered attractive for the commerce, concerning the material to be evaluated, the creole variety surpasses COMPANIA 93-B and, in the last place, we had the variety CNIGB-93. In cooking time and on the characteristics of the soup, COMPANIA 93-B is in the first place, surpassing the sample variety and the CNIGB-93, as wells in the after-cooked characteristics, where again COMPANIA 93-B surpassed the creole and the CNIGB-93.
Downloads
Downloads
Published
How to Cite
Issue
Section
License
1. Proposed policy for open access journals
Authors who publish in this journal accept the following conditions:
a. Authors retain the copyright and assign to the journal the right to the first publication, with the work registered under the attribution, non-commercial and no-derivative license from Creative Commons, which allows third parties to use what has been published as long as they mention the authorship of the work and upon first publication in this journal, the work may not be used for commercial purposes and the publications may not be used to remix, transform or create another work.
b. Authors may enter into additional independent contractual arrangements for the non-exclusive distribution of the version of the article published in this journal (e.g., including it in an institutional repository or publishing it in a book) provided that they clearly indicate that the work was first published in this journal.
c. Authors are permitted and encouraged to publish their work on the Internet (e.g. on institutional or personal pages) before and during the review and publication process, as it may lead to productive exchanges and faster and wider dissemination of published work (see The Effect of Open Access).
