Consumers’ Perceptions on Buna Qalaa and its Quality in West Guji Zone, Oromia, Ethiopia

International Journal of Agriculture & Environmental Science

© 2022 by SSRG - IJAES Journal

Volume 9 Issue 1

Year of Publication : 2022

Authors : Abiyot Lelisa, Megersa Daba, Tilahun Geneti, Geleta Dereje, Adisu Tegegn

10.14445/23942568/IJAES-V9I1P102

How to Cite?

Abiyot Lelisa, Megersa Daba, Tilahun Geneti, Geleta Dereje, Adisu Tegegn, "Consumers’ Perceptions on Buna Qalaa and its Quality in West Guji Zone, Oromia, Ethiopia," SSRG International Journal of Agriculture & Environmental Science, vol. 9,  no. 1, pp. 4-11, 2022. Crossref, https://doi.org/10.14445/23942568/IJAES-V9I1P102

Abstract:

Coffee plays a crucial role in the economy of Ethiopia. It is consumed in different forms. Buna Qalaa, a coffee meal consumption, is known among the Oromo community. This study aimed to assess the trend of Buna Qalaa consumption and its quality in West Guji Zone, Oromia Regional State, Ethiopia. Data were collected through face to face interviews, and the data were triangulated with group discussion. The data were analysed using SPSS, and descriptive statistics were used to assess the respondents’ responses. Most of the respondents consume Buna Qalaa on a daily basis. The trend of Buna Qalaa consumption (60.2 %) and its quality (51.14 %) is decreasing. Its consumption as a stimulant was affected by season due to shortage of input, according to the respondents; low during the dry season. The majority of the respondents (67.7 %) preferred to consume Buna Qalaa to drink and were willing to buy (67.4 %) it is available for sale. As to their knowledge, respondents did not see Buna Qalaa on the market. Buna Qalaa has different social functions besides its stimulating property. About 58.8 % of respondents agreed that frequent consumption of Buna Qalaa may lead to health complications. From the survey, it can be inferred that Buna Qalaa, the cultural identity of Oromo, could be made available for sale and could create jobs for the community. It could be availed as ready-to-eat food during social events such as Irreecha (Oromo Thanksgiving Day). To prepare Buna Qalaa of good quality, the quality of ingredients and preparation techniques should be taken into consideration. Further studies on the physicochemical properties, health effects, and shelf life of Buna Qalaa need to be conducted.

Keywords:

Buna Qalaa, Inputs, Oromo, Traditional Food, Trends.

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