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Asian Journal of Agricultural Extension, Economics & Sociology, ISSN: 2320-7027,Vol.: 3, Issue.: 5 (Sept.-October)

Original-research-article

Consumption Diagnosis of Sweet Cassava in three Municipalities in Cuba

 

Priscila Gonzales Figueiredo1*, Silvio José Bicudo1, Manoel Isidoro Valdivié Navarro2, Luis Marino Mora Castelanos2 and Bárbara Rodríguez Sánchez2

1Department of Crop Science, College of Agricultural Sciences, Universidade Estadual Paulista - UNESP, 18610-307, Botucatu, SP. Brazil.
2Institute of Animal Science, 3200, Mayabeque, San José de las Lajas, Cuba.

Article Information

Editor(s):

(1) Jamal Alrusheidat, National Center for Agricultural Research and Extension, Amman, Jordan.

Reviewers:

(1) Anonymous.

(2) Friday Egbenayabuwa Omoregbee, University of Benin, Nigeria.

Complete Peer review History: http://www.sciencedomain.org/review-history/4817

Abstracts

Cassava is an important staple food for human and animal feeding in Cuba. Despite its importance, there is little or nonexistent information to diagnose preferences and frequency of consumption of cassava in that country. In this sense, the present article characterizes the preferences and frequency of consumption of cassava in the municipalities of Plaza de la Revolución-La Habana province, El Salvador–Guantanamo province and San José de Las Lajas–Mayabeque province in Cuba. A survey was conducted through a questionnaire containing twelve closed and two open questions. The sample was determined based on the number of total population of each municipality considering 95% as confidence interval and 5% as error margin. The results were statistically analyzed by calculating the absolute and the relative frequencies of each question. It was observed that the acquisition of cassava in the municipalities of Plaza de la Revolución, El Salvador and San José de las Lajas in Cuba is done by purchase small quantities of fresh cassava for home consumption within one week, due to the extreme perishability of cassava, which limits consumers' ability to store fresh roots at home. The choice of cassava is made based on both skin colour (light brown) and pulp (white) and empirical knowledge about its ease of cooking, and that cassava is mostly consumed in boiled and fried forms up to four times a week in times where there is root market supply with the desirable culinary characteristics (cooking facility), that is, from September to December.

Keywords :

Consumer preferences; sweet cassava; La Habana; Mayabeque; Guantanamo.

Full Article - PDF    Page 419-426

DOI : 10.9734/AJAEES/2014/10761

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