摘要：In this study, we evaluate the preference of consumers in Niger for di.erentorcharacteristics using conjoint analysis. Data were collected through a struc-tured survey administered at 4 sites. Preferences are estimated for three products(, fermentedand nonfermented ) made from 5 pearl millet cutivars.We provide relative valuation for di.erent traits by type of product. Results show thatproduct taste, visual characteristics, and textural attributes are important. The di.er-ent valuation of characteristics across products and ethnic groups, however, suggeststhat signals regarding preferences may be very noisy. Consequently, it might be dif-ficult to design pearl millet improvement programs, or food processing programs thatare broadly acceptable.
