Senegal Market Study for Food-to-Food Fortified (F2F) Instant Porridge Flours
NCT05872061 · Status: COMPLETED · Type: OBSERVATIONAL · Enrollment: 1800
Last updated 2023-06-01
Summary
The overall hypotheses is that a product designed with optimized nutritional characteristics, based on consumer preferences and leveraging local nutrient dense ingredients, can successfully deliver nutrition through sustainable market-driven approaches.
The objectives of this study were 1) to assess the nutritional adequacy of urban Senegalese households with children and 2) to determine the market potential of a locally sourced and manufactured, blended fortified, cereal-based product for the improvement of micronutrient deficiencies among children aged 24-60 months. This study simulates a market study, the investigators will conduct a product launch, determine market potential based on sales, evaluate marketing strategy to increase market share, and model the nutritional contribution of FtFF/traditionally fortified product for iron, zinc, and vitamin A. The investigators expect to provide a thorough evaluation of a business-driven strategy (for profit, social enterprise) as a sustainable tool to decrease micronutrient deficiencies.
Conditions
- Iron-deficiency
- Vitamin A Deficiency
Interventions
- OTHER
-
Acceptability of food-to-food fortified (FtFF) instant porridge flours
This study will evaluate the market potential of a food-to-food fortified (FtFF) flour.
Sponsors & Collaborators
-
Purdue University
lead OTHER
Principal Investigators
-
Bruce R Hamaker, PhD · Purdue University
Eligibility
- Min Age
- 18 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2022-01-27
- Primary Completion
- 2022-04-30
- Completion
- 2022-04-30
Countries
- Senegal
Study Locations
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