Background. New maize varieties have been biofortified
with provitamin A, mainly ß-carotene, which renders
the grain yellow or orange. Unfortunately, many African
consumers prefer white maize. The maize consumption
patterns in Africa are, however, not known.
Objective. To determine which maize products African
consumers prefer to purchase and which maize
preparations they prefer to eat.
Methods. A survey of 600 consumers was conducted
in Nairobi, Kenya, at three types of maize outlets: posho
mills (small hammer mills), kiosks, and supermarkets.
Results. Clients of posho mills had lower incomes and
less education than those of kiosks and supermarkets.
The preferred maize product of the posho-mill clients was
artisanal maize meal; the preferred product of the others
was industrial maize meal. Maize is the preferred staple
for lunch and dinner, eaten as a stiff porridge (ugali),
followed by boiled maize and beans (githeri), regardless
of socioeconomic background. For breakfast, only half the
consumers prefer maize, mostly as a soft porridge (uji).
This proportion is higher in low-income groups. Consumers
show a strong preference for white maize over yellow,
mostly for its organoleptic characteristics, and show less
interest in biofortified maize.
Conclusions. Maize is the major food staple in Nairobi,
mostly eaten in a few distinct preparations. For
biofortified yellow maize to be accepted, a strong public
awareness campaign to inform consumers is needed,
based on a sensory evaluation and the mass media, in
particular on radio in the local language.