Consumers’ Perceptions on the Quality Attributes of Buna Qalaa and Its Trend of Consumption in Borana Zone, Oromia, Ethiopia

Abstract

Coffee is consumed worldwide as stimulant, and Ethiopia is the birth place of this important commodity. Coffee is consumed in different formats around the world. For instance, Buna Qalaa - form of coffee meal is consumed in Ethiopia. The aim of this study was to investigate consumers’ perception on the trend of Buna Qalaa consumption and quality in Borana Zone, Oromia. The quality parameter for Buna Qalaa, its consumption frequency, forms of coffee preferred by consumers and willingness to buy it if available for sale was assessed. Data were collected through face to face interview and the data were triangulated with group discussion. The data were analysed using SPSS and descriptive statistics were used to assess the respondents’ responses. The trend of Buna Qalaa consumption (66.7 %) and quality (63.0 %) had decreased in Borana Zone according to the respondents. The decrease in the trend of Buna Qalaa consumption was due to preference to drink coffee and scarcity of input (s) for its preparation. Use of vegetable oil instead of butter was the main reason for the decrease in the trend of Buna Qalaa quality. About 44.4 % of the respondents consume Buna Qalaa on daily basis. According to the respondents the quality parameters for Buna Qalaa is crispy texture (67.4 %), black color (70.5 %) and good aroma. Majority of the respondents (85.1 %) preferred to consume Buna Qalaa to drink coffee and were not willing to buy (41.8 %) it if available for sale. About 68.4 % of respondents agreed that frequent consumption of Buna Qalaa may lead to health complications. There is a difference between current and past Buna Qalaa preparation technique according to the respondents. Majority of the respondents agreed that Buna Qalaa prepared with only butter could be kept for a month. Buna Qalaa is consumed by the community in Borana and it can be availed for sale as a ready to consume food and create new job for the youth (production and distribution). A good quality Buna Qalaa could be prepared based on consumers’ set parameter from a good quality inputs. Further study on nutrient composition, health effect and shelf life of Buna Qalaa need to be conducted.

Keywords: Buna Qalaa, Traditional food, Borana, Oromo, Perception, Quality, Trend

DOI: 10.7176/FSQM/117-01

Publication date:July 31^st 2022