Abstract:
Convenience foods have become widely popular, especially among the working class,
teenagers, students, bachelors and families in Ghana. Ghanaian consumers exhibit
varied behavior toward locally produced convenience foods. While certain products in
this category enjoy widespread acceptance and steady patronage, others fail to attract
similar interest. In this context, the study aimed at assessing consumer behaviour
towards locally produced convenience food products. Descriptive survey design was
adopted. The consumers were sampled from the major markets in Asikuma Odoben
Brakwa District in the Central Region. Based on the table developed by Krejcie and
Morgan (1970), the sample size determined was 360. A multi-stage sampling
technique was adopted. A questionnaire was used to collect data from the
respondents. The study found that consumers' perception towards locally produced
convenience food products is positive. The finding showed that price of convenience
food, time saving in cooking process, and availability of convenience foods
influenced consumers purchase of locally produced convenience food products. It was
evident that the age group (F(df)=52.501, P=0.000<0.01), marital status (F(df) 77.839,
P=0.000<0.01), and income (F(df)=23.746, P=0.000<0.01) were significantly related
to consumers buying behaviour towards locally produced convenience food products.
It was concluded that consumer perception has a direct impact on the buying
behaviour of consumers towards locally produced convenience food product. It was
recommended that Ghana Food and Drugs Authority (FDA) must ensure
manufacturers to improve upon the quality of local convenience food products so as
to raise the confidence level of local consumers and to also enable the industries fully
compete with the international firms. Also, the government of Ghana should revamp
its campaign on “buy made in Ghana goods” and local food industries must join hands
with the government in this direction.
Description:
A thesis in the Department of Food and Nutrition Education,
Faculty of Health, Allied Sciences and Home Economics Education,
Submitted to the School of Graduate Studies in partial fulfilment
of the requirements for the award of the degree of
Master of Philosophy
(Food and Nutrition)
in the University of Education, Winneba
JANUARY, 2024