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Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal

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Version 2 2022-09-05, 05:49
Version 1 2022-03-31, 04:41
journal contribution
posted on 2022-09-05, 05:49 authored by Pratiksha Gyawali, Dipesh Tamrakar, Abha Shrestha, Himal ShresthaHimal Shrestha, Sanju Karmacharya, Sanju Bhattarai, Niroj Bhandari, Vasanti Malik, Josiemer Mattei, Donna Spiegelman, Archana Shrestha

Background: Brown rice consumption reduces the risk of diabetes. The prevalence of diabetes is increasing in Nepal; however, dietary preference remains for white rice. This study aimed to understand the perception, enablers, barriers, and facilitators of acceptance brown rice at a worksite cafeteria.

Methods: We conducted a mixed-method qualitative research among 42 employees of a hospital in central Nepal. The participants tasted and rated the qualities of five different combinations of brown and white rice on a hedonic scale. We conducted eight focus group discussions (FGDs)—four before and four after tasting rice combinations. FGDs were recorded, transcribed, and coded verbatim and analyzed manually using inductive–deductive thematic method.

Results: Before tasting, the participants perceived brown rice as poor in quality. After tasting, the participants found that brown rice had better quality and were willing to switch gradually starting with a 25B ratio. Eighty-three percent of participants liked a combination of 25B. Major barriers were poor perception of its quality, tradition, unavailability, lack of awareness of health benefits, and high price. Major facilitators were availability, self and family awareness about the health benefits, knowledge, the brown rice cooking process, serving with side dishes, prior tasting, and gradual substitution of brown rice.

Conclusion: We found that brown rice should be promoted stepwise, first as a mixture with white rice and gradually increasing the proportion of brown rice. Brown rice acceptance can be increased by improved knowledge of its nutrition and health benefits, increasing availability, and affordability. 

History

Publication Date

2022-06-01

Journal

Food Science & Nutrition

Volume

10

Issue

6

Pagination

1864 - 1874

Publisher

Wiley

ISSN

2048-7177

Rights Statement

© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

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