Determinants of utilization of soybean processing technologies and soybean products as human food in selected towns of Nueva Ecija [Philippines]

Results showed that soybean trainees were mostly farmers and majority were high school graduates with an average household size of five members. Most of the respondents were Roman Catholics. Majority (84.30%) of the respondents were classified under few trainings and this may have greatly amplified their low utilization of soybean. Only 44.09% of the trainees were members of organizations. More than 60% of the decision making was credited to women. Respondents felt no influence by communication services for they were very seldom exposed to them. However, as high as 91.33% of the respondents had a favorable attitude toward soybean utilization as human food. In terms of economic-related factors, results showed that majority (79.52%) of the respondents did not have access to credit assistance, although most of them (98.42%) said that soybean processing technologies were economical. Market outlets were also relatively near. The characteristics of soybean processing technologies were perceived to be easy to follow and compatible with their existing technologies. The smell of soybean products was considered quite acceptable by 98.40% of the respondents, although its texture was perceived as rough/course by the majority. A low utilization of soybean processing technologies and soybean products as human food was observed among the respondents. With regard to the consumption of soybean products, the most commonly eaten were taho and tokwa. Lack of soybean seeds was the most common problem to which the respondents suggested that the government should look into. Furthermore, the respondents claimed that there was no readily available processed/cooked products in the local market. Religious affiliation, occupation, number of trainings attended, exposure to and influence by information services, credit assistance and cost of inputs were found to be significantly associated with soybean utilization. As regards to characteristics of soybean products, results of the study also showed that the texture contributed to the respondents' level of soybean utilization. Credit assistance, inlfuence by communication services, texture of the soybean products, complexity and observability of soybean technologies were found to be the possible predictors of soybean utilization