Exploring Cashew Nuts Consumption in Poland. Prospects for Tanzania

Aleksandra Kowalska, Gregory Emvalomatis, Ashura Salim

Abstract


Theoretical background: Consumers often rely on the perceived country-of-origin image as an indication of food safety and quality. The consumption of cashew nuts in Poland and other European countries has increased strongly in recent years due to socio-economic factors influencing consumers’ dietary behaviour. This is a chance for Tanzania – a key global producer and exporter of cashew nut kernels – to increase its revenues from the agri-food sector.

Purpose of the article: The aim of this study is to explore cashew nuts consumption in Poland and consumer perceptions regarding nuts of African origin.

Research methods: Empirical research was conducted using a web-based survey questionnaire among consumers originated from Europe, Africa and other continents, and residing in Poland (n = 244). The ordered Probit model was used to examine the impact of socioeconomic/demographic characteristics on the perception of quality/safety of nuts produced in Africa.

Main findings: Most respondents recognize the health benefits of nuts. The vast majority of consumers surveyed perceive the quality and safety of nuts of African origin as average or above average. These products are rated more highly in terms of quality by representatives of Generation Z compared to Millennials which represents a potential for development of the market. High prices prevent every other consumer surveyed from buying cashew nuts. The development of cashew nut processing in Africa could contribute to the decrease in the prices in the importing countries and to further sustainable economic growth in producer countries, including Tanzania. If consumers in developed-countries appreciate the health benefits of cashew nuts and trust the quality and safety of nuts produced in Africa, efforts should be made to speed commodity-based industrialization in cashew-growing countries.


Keywords


cashew nuts; consumer perceptions; food quality and safety; sustainable and healthy diet; agri-food sector

Full Text:

PDF

References


Aboah, J., & Lees, N. (2020). Consumers use of quality cues for meat purchase: Research trends and future pathways. Meat Science, 166, 108142. https://doi.org/10.1016/j.meatsci.2020.108142

Aschemann-Witzel, J., Giménez, A., & Ares, G. (2018). Consumer in-store choice of suboptimal food to avoid food waste: The role of food category, communication and perception of quality dimensions. Food Quality and Preference, 68, 29–39. https://doi.org/10.1016/j.foodqual.2018.01.020

Assenga, B.B., Masawe, A.P., Tarimo, M.T., Kapinga, F., & Mbega, R.E. (2020). Status of sucking insect pest in cashew growing location of south and central zone, Tanzania. International Journal of Biosciences, 16(4), 34–45. https://doi.org/10.12692/ijb/16.4.34-45

Babbie, E. (2003). Badania społeczne w praktyce. Wyd. Nauk. PWN.

Brown, S.M., Nguyen-Viet, H., Grace, D., Ty, C., Samkol, P., Sokchea, H., Pov, S., & Young, M.F. (2022). Understanding how food safety risk perception influences dietary decision making among women in Phenom Phnom Penh, Cambodia: A qualitative study. BMJ Open, 12, e054940. https://doi.org/10.1136/bmjopen-2021-054940

CBI Ministry of Foreign Affairs. (2022). The European market potential for cashew nuts. https://www.cbi.eu/market-information/processed-fruit-vegetables-edible-nuts/cashew-nuts/market-potential

CBT. (2023). Cashew nut Report for July 2023. https://www.cashew.go.tz/wp-content/uploads/2023/10/Jarida-La-Korosho-mwezi-julai-2023_compressed.pdf

Chelmer Foods. (2023). Cashew Market Report, 26.06.2023. https://www.chelmerfoods.com/news/cashew-market-report-26-06-2023/

Chen, J.M., Al., K.F., Craven, L.J., Seney, S., Coons, M., McCormick, H., Reid, G., O’Connor, C., & Burton, J.P. (2020). Nutritional, microbial, and allergenic changes during the fermentation of cashew ‘cheese’ product using a quinoa-based rejuvelac starter culture. Nutrients, 12(3), 648. https://doi.org/10.3390/nu12030648

Costa, C. (2019). The cashew value chain in Mozambique. Jobs Working Paper Issue, 32. World Bank.

Czernyszewicz, E., & Wiśniewska, M.Z. (2023). The determinants of trust in food safety from the perspective of generation Z students. Annales Universitatis Mariae Curie-Skłodowska, sectio H – Oeconomia, 57(3), 57–79. https://doi.org/10.17951/h.2023.57.3.57-79

Dendena, B, & Corsi, S. (2014). Cashew, from seed to market: A review. Agronomy for Sustainable Development, 34(4), 753–772. https://doi.org/10.1007/s13593-014-0240-7

Dumbrava, D.-G., Raba, D.-N., Moldovan, C., Popa, M.-V., Misca, C. D., Poiana, M.-A., Druga, M., & Petcu, C.D. (2023). A meat products alternative: vegan cashew pariser-antioxidant, nutritional and sensory characteristics. Scientific Papers. Series D. Animal Science, 66(2), 500–506.

Ertuğrul, A., Bostancı, İ., & Özmen, S. (2021). A remarkable food allergy in children: Cashew nut allergy. Turkish Archives of Pediatrics, 56(2), 131–135. https://doi.org/10.5152/TurkArchPediatr.2020.20111

FAO & WHO. (2019). Sustainable healthy diets: guiding principles. https://www.who.int/publications/i/item/9789241516648

FAOSTAT. (2023a). Crops and livestock products. https://www.fao.org/faostat/en/#data/TCL

FAOSTAT. (2023b). Value of agricultural production. https://www.fao.org/faostat/en/#data/QV

Grunert, K.G. (2005) Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics, 32, 369–391. https://doi.org/10.1093/eurrag/jbi011

Grzymisławska, M., Puch, E.A., Zawada, A., & Grzymisławski, M. (2020). Do nutritional behaviors depend on biological sex and cultural gender? Advances in Clinical and Experimental Medicine, 29(1), 165–172. https://doi.org/10.17219/acem/111817

INC International Nut and Dried Fruit Council. (2023). Nuts & Dried Fruits Statistical Yearbook 2022/2023. https://inc.nutfruit.org/wp-content/uploads/2023/05/Statistical-Yearbook-2022-2023.pdf

Kowalska, A. (2011). Food quality and its conditionings. Acta Scientiarum Polonorum. Seria: Oeconomia, 10(4), 43–54.

Kowalska, A., & Manning, L. (2021). Using the rapid alert system for food and feed: Potential benefits and problems on data interpretation. Critical Reviews in Food Science and Nutrition, 61(6), 906–919. https://doi.org/10.1080/10408398.2020.1747978

Kowalska, A., & Manning, L. (2022). Food safety governance and guardianship: The role of the private sector in addressing the EU ethylene oxide incident. Foods, 11(2), 204. https://doi.org/10.3390/foods11020204

Krepl, V., Kment, P., Rajdlová, G., & Kapila, P.F. (2016). African countries’ agricultural trade value chain. Assessment case study: Tanzania (cashew nut exports). AGRIS on-line Papers in Economics and Informatics, 8(1), 45–55. https://doi.org/10.7160/aol.2016.080105

Kruskal, W.H., & Wallis, W.A. (1952). Use of ranks in one-criterion variance analysis. Journal of the American statistical Association, 47(260), 583–621. https://doi.org/10.2307/2280779

Kurniawan, B.P.Y. (2016). Strategi dan Prospek Pengembangan Jambu Mete (Anacardium Occidentale. L) Kabupaten Jember. Jurnal Manajemen dan Teori Terapan, 9(3), 242–258. https://doi.org/10.20473/jmtt.v9i3.3078

Lima, J.R., Araújo, I.M.S., Pinto, C.O., Goiana, M.L., Rodrigues, M.C.P., & Lima, L.V. (2021). Obtaining cashew kernel protein concentrate from nut processing by-product and its use to formulate vegetal burger. Brazilian Journal of Food Technology, 24, e2020232. https://doi.org/10.1590/1981-6723.23220

Liu, C.-M., Peng, Q., Zhong, J.-Z., Liu, W., Zhong, Y.-J., & Wang, F. (2018). Molecular and functional properties of protein fractions and isolate from cashew nut (Anacardium occidentale L.). Molecules, 23(2), 393. https://doi.org/10.3390/molecules23020393

Lugina, E.J., Mwakalobo, A.B.S., & Lwesya, F. (2022). Effects of industrialization on Tanzania’s economic growth: A case of manufacturing sector. Future Business Journal, 8,62. https://doi.org/10.1186/s43093-022-00177-x

Lukurugu, G.A., Mwalongo, S., Kuboja, N.M., Kidunda, B.R., Mzena, G., Feleke, S., Madeni, J.P., Masawe, P.A., & Kapinga, F.A. (2022). Determinants of adoption of enhanced cashew production technologies among smallholder farmers in Mtwara region, Tanzania. Cogent Food & Agriculture, 8(1), 2137058. https://doi.org/10.1080/23311932.2022.2137058

Maciel, J.B., de Oliveira Silva, Y., Santos, S.S., Dionísio, A.P., de Sousa, P.H.M., & dos Santos Garruti, D. (2022). Plant-based gastronomic products based on freeze-dried cashew fiber. International Journal of Gastronomy and Food Science, 30, 100603. https://doi.org/10.1016/j.ijgfs.2022.100603

Mann, H.B., & Whitney, D.R. (1947). On a test of whether one of two random variables is stochastically larger than the other. The Annals of Mathematical Statistics, 18(1), 50–60. https://doi.org/10.1214/aoms/1177730491

Mighty Earth. (2023). The Cashew conundrum. How global demand for superfood is driving nature loss and risking food security in Côte d’Ivoire. https://www.mightyearth.org/wp-content/uploads/The-Cashew-Conundrum-Mighty-Earth-EN.pdf

Mosimann, S., Ouk, K., Bello, N.M., Chhoeun, M., Thompson, L., Vipham, J., Hok, L., & Ebner, P. (2023). Describing food safety perceptions among growers and vendors in Cambodian informal vegetable markets. Frontiers in Sustainable Food Systems, 7, 1111580. https://doi.org/10.3389/fsufs.2023.1111580

Neale, E.P., Tran, G., & Brown, R.C. (2020). Barriers and facilitators to nut consumption: A narrative review. International Journal of Environmental Research and Public Health, 17(23), 9127. https://doi.org/10.3390/ijerph17239127

Oude Ophuis, P.A.M, & van Trijp, H.C.M. (1995). Perceived quality: A market driven and consumer oriented approach. Food Quality and Preference, 6(3), 177–183. https://doi.org/10.1016/0950-3293(94)00028-T

Parlasca, M.C., & Qaim, M. (2022). Meat consumption and sustainability. Annual Review of Resource Economics, 14, 17–41.https://doi.org/10.1146/annurev-resource-111820-032340

Polleau, A., & Biermann, G. (2021). Eat local to save the planet? Contrasting scientific evidence and consumers’ perceptions of healthy and environmentally friendly diets. Current Research in Environmental Sustainability, 3, 100054. https://doi.org/10.1016/j.crsust.2021.100054

Poore, J., & Nemecek, T. (2018). Reducing food’s environmental impacts through producers and consumers. Science, 360(6392), 987–992. https://doi.org/10.1126/science.aaq0216

Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004 (OJ L 304, 22.11.2011, pp. 18–63).

Sameshima, N., & Akamatsu, R. (2023). Influence of school education and advice received at home in the past on current food safety perceptions. Food Quality and Preference, 110, 104958. https://doi.org/10.1016/j.foodqual.2023.104958

Sempore, J.N, Bougma, S., Oboulbiga, E.B., Kagambega, W., Dicko, M.H., & Ouattara, L.T.S. (2023). Effect of heat treatment on the nutritional characteristics of cashew kernels (Anacardium occidentale L.) from three localities in Burkina Faso. Current Research in Nutrition and Food Science, 11(3). https://doi.org/10.12944/CRNFSJ.11.3.11

Short, E.C., Kinchla, A.J., & Nolden, A.A. (2021). Plant-based cheeses: A systematic review of sensory yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours. Folia Horticulturae, 32(2), 351–362. https://doi.org/10.3390/foods10040725

Springmann, M., Clark, M., Mason-D’Croz, D., Wiebe, K., Bodirsky, B.L., Lassaletta, L., De Vries, W., Vermeulen, S.J., Herrero, M., Carlson, K.M., Jonell, M., Troell, M., DeClerck, F., Gordon, L.J., Zurayk, R., Scarborough, P., Rayner, M., Loken, B., Fanzo, J. … Willett, W. (2018). Options for keeping the food system within environmental limits. Nature, 562, 519–525. https://doi.org/10.1038/s41586-018-0594-0

Springmann, M., Clark, M.A., Rayner, M., Scarborough, P., & Webb, P. (2021). The global and regional costs of healthy and sustainable dietary patterns: A modelling study. The Lancet. Planet Health, 5(1), E797–E807. https://doi.org/10.1016/S2542-5196(21)00251-5

Statista. (2023a). Consumption of cashew nuts (kernel basis) worldwide from 2012 to 2021. https://www.statista.com/statistics/967649/global-cashew-nut-consumption/

Statista. (2023b). Leading cashew nuts (in shell) exporters worldwide in 2022 (in million U.S. dollars). https://www.statista.com/statistics/967557/global-leading-exporters-of-cashew/

Stoma, M., Dudziak, A., Słowiak, T., Wasilewski, J., & Kuranc, A. (2017). Consumers’ perception of food quality and safety in terms of buying processes. In Proceedings of IX International Scientific Symposium “Farm Machinery and Processes Management in Sustainable Agriculture”. University of Life Sciences in Lublin, Poland (pp. 354–358). https://doi.org/10.24326/fmpmsa.2017.63

Swinehart, M.R., & Feng, Y. (2023). U.S. consumers’ tree nut food safety knowledge, perceptions, and handling practices across demographic groups. Foods, 12, 4289. https://doi.org/10.3390/foods12234289

Szczucki, C. (1970). Zakresy znaczeniowe podstawowych pojęć w kontroli a jakość produktów mięsnych. Gospodarka Mięsna, 1.

UNIDO. (2023). Factsheet: Africa highlights from the International Yearbook of Industrial Statistics 2023. https://stat.unido.org/content/publications/international-yearbook-of-industrial-statistics-2023;jsessionid=93E534FCCD4E06930EAFB07CFDEB7E8D

Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., Jonell, M., Clark, M., Gordon, L.J., Fanzo, J., Hawkes, C., Zurayk, R., Rivera, J.A., De Vries, W., Sibanda, L.M., Afshin, A. ... Murray, C.J. (2019). Food in the Anthropocene: The EAT-Lancet Commission on healthy diets from sustainable food systems. The Lancet, 393(10170), 447–492. https://doi.org/10.1016/S0140-6736(18)31788-4

Witkowska, A.M., Waśkiewicz, A., Zujko, M.E., Szcześniewska, D., Śmigielski, W., Stepaniak, U., Pająk, A., & Drygas, W. (2019). The consumption of nuts is associated with better dietary and lifestyle patterns in Polish adults: Results of WOBASZ and WOBASZ II Surveys. Nutrients, 11, 1410. https://doi.org/10.3390/nu11061410

Wu, W., Zhang, A., van Klinken, R.D., Schrobback, P., & Muller, J.M. (2021). Consumer trust in food and the food system: A critical review. Foods, 10, 2490. https://doi.org/10.3390/foods10102490

Zhang, G., Hu, L., Luo, Y., Santillana-Farakos, S.M., Johnson, R., Scott, V.N., Curry, P., Melka, D., Brown, E.W., Strain, E., Bunning, V.K., Musser, S.M., & Hammack, T.S. (2021). Survey of Salmonella in raw tree nuts at retail in the United States. Journal of Food Science, 86(2), 495–504. https://doi.org/10.1111/1750-3841.15569




DOI: http://dx.doi.org/10.17951/h.2024.58.2.211-229
Date of publication: 2024-07-05 15:45:06
Date of submission: 2024-03-26 09:14:57


Statistics


Total abstract view - 396
Downloads (from 2020-06-17) - PDF - 0

Indicators



Refbacks

  • There are currently no refbacks.


Copyright (c) 2024 Aleksandra Kowalska, Gregory Emvalomatis, Ashura Salim

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.