Investigating Consumers’ Preference for Acrylamide-Free Cassava Snacks
2021
Kanokwan Chancharoenchai | Wuthiya Saraithong
As potato chips are often found to contain a carcinogen, called acrylamide, less-risky chips can alternatively be made from cassava. This study aims at examining consumers’ preference and the factors determining their marginal willingness to pay for acrylamide-free cassava chips. The study is undertaken based on questionnaire surveys with 1077 respondents from all six regions of Thailand. Various socio-economic characteristics, and behavior and perception on relevant issues are included in the OLS estimations of marginal willingness, acting as independent variables. The study finds that people show their preference for acrylamide-free cassava chips, and are willing to pay a premium price of THB 5.86, on average. The results also statistically present, among others, the positive explanatory power of persons’ perception about food safety, especially the dangers of acrylamide, and the size of family on the preference of cassava chips. Adult consumers and those from the northeastern region surprisingly reveal an unfavorable willingness to pay more for non-acrylamide cassava chips. Moreover, the availability of sale promotion can encourage consumers to pay more for healthier cassava chips. The findings should allow producers to understand consumers’ buying behavior and their preference for cassava chips as a substitute product: in turn, this should help to commercialize these products in the wider market.
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