Consumers’ frequency of purchasing behavior of organic honey and butter foods from the farmers’ food product market in Northwest, Ethiopia: a poisson regression approach

Figures & data

Table 1. Honey and butter production in Ethiopia

Product types	Production from	Total Production
		2019/20	2020/21
Honey (Kg)	All types of Beehives	150,257,615	129,301,078
	Traditional	145,327,500	124,791,328
	Intermediate	1,453,942	920,058
	Modern	3,476,172	3,589,692
Butter (litter)	Cow milk for butter	1,440,900,676	1,783,051,968

Source: Source: CSA (Central Statistics Agency) Ethiopia data from (CSA, 2020a, 2021a)

(https://www.statsethiopia.gov.et/our-survey-reports/)

Table 2. Honey and butter product utilization in Ethiopia

Percent of product utilized for:	2019/20		2020/21
	Honey	Butter	Honey	Butter
Household consumption	37.07	54.89	37.13	56.17
Sales	58.70	38.60	58.46	36.67
Wages in kind	0.49	0.48	0.49	0.58
Others	3.73	6.02	3.92	6.58
Total %	100	100	100	100

Source: CSA (Central Statistics Agency) Ethiopia data from (CSA, 2020b, 2021b)

(https://www.statsethiopia.gov.et/our-survey-reports/)

Figure 1. Conceptual framework of the study.

Source: authors compilation based on literature.

Figure 2. Map of the study area.

Ethics (Verbal Informed Consent)

Table 3. Socioeconomic distribution of consumers

Variables	Categorise	Total
		Frequency	Percentage
Sex	Female	279	79.04
	Male	74	20.96
Age	Early working age(15–20) years	11	3.12
	Prime working age(21–50) years	288	81.59
	Mature working age (51 years and above)	54	15.30
Education	No education (Illiterate)	12	3.40
	Primary (1–8 grade)	56	15.86
	Secondary (9–12 grade)	82	23.23
	College level and above (≥13 grade)	203	57.51
Monthly consumer income	≤ 2000	77	21.81
	2001–5000	40	11.33
	5001–8000	38	10.76
	>8000	198	56.09

Source: Authors computation using survey data (2022)

Table 4. Description of variables and its measurement

Variable	Description and measurement	Expected sign
Dependent variable: frequency of purchases: butter, honey	Frequency of purchases (number) per year
Independent Variable
Age	Actual age in years	±
Sex	Consumer’s gender, dummy: 1 = female, 0 = male	±
Household size	The number of individuals in a household	+
Education	Consumers education level in year of schooling	±
Households Income	Total Households income (in Birr)	±
Quality	Purchased product has quality. Dummy 1 = quality, 0 otherwise
Taste	The taste of the product, dummy = 1, 0, not tasty	+
Price	Price per Kg in Birr, dummy:1 reasonable, 0 = otherwise	+
Trust	Consumer’s trust sellers about safety of food, dummy: 1 = yes, 0 otherwise	+
Knowledge	Having knowledge about the quality and safety, Dummy, 1 = yes, 0 otherwise	+
Availability	Good availability of the product, Dummy: 1 = yes, 0, otherwise	+
Adulteration	Having the past experience of food adulteration in your purchase, Dummy, 1 = yes, 0 otherwise	_
Risk	Consumers perceived risk negatively affect purchase, dummy 1 = yes, 0 otherwise	_
Families and Friends	Families and friends influences to purchase, dummy, 1 = yes, 0 otherwise	+
Purchase from farmers	Purchase from farmers, dummy, 1 = yes, 0 otherwise	+

Source: Literature review and authors compilation

Table 5. Different food items and their adulterants

Food and drink items	Adulterants/extraneous substances	Purpose/reasons	Type of adulteration
Ghee	Vanaspati, anatta, & oleomargarine	To make more yellow	Deliberate
Milk	Water, Skim milk	To increase volume	Deliberate
Butter	Vanaspati, vegetable oil, banana, mashed potatoes, sweet potato, dalda	To increase volume and make yellowish	Deliberate
Honey	Molasses, cane sugar	To increase volume	Deliberate
Red wine	Juice of bilberries	To attract/produce deep blue precipitate with lead acetate	Deliberate
Mustard oil	Papaya seed	To add bulk and weight	Deliberate
Black pepper	Papaya seed	To add bulk	Deliberate
Chillies powder	Brick powder	To increase weight	Deliberate
Sugar	Chalk powder	To increase amount	Deliberate
Oils	Rancid oil	To increase volume	Deliberate
Common salt	White powdered stone, chalk	To increase amount	Deliberate
Coffee powder	Chicory, roasted barley powder, tamarind Seeds powder	To add bulk and colour	Deliberate
Wheat	Ergot (poisonous fungus)	To increase weight	Deliberate

Source: Choudhary et al. (2020); Ayza and Belete (2015); Woldemariam and Abera (2014)

Table 6. Purchase frequency dynamics for honey and butter food produces

Purchase Frequency (per year)	Food Products				Dependent variable (Purchase)
	Honey		Butter
	Frequency	Percentage	Frequency	Percentage
Once a month	13	3.68	63	17.85	12
Every two month	6	1.70	53	15.01	6
Every three to four months	40	11.33	77	21.81	3
Twice a year	111	31.44	66	18.70	2
Once a year	59	16.71	68	19.26	1
Never	124	35.13	26	7.37	0
Total number of observation (N) = 353

Source: Authors computation using survey data (2022)

Table 7. Results of the poisson regression of consumers purchase frequency of agricultural food products

Purchasing frequency(dependent variable)	Food Products
	Honey			Butter
	Coefficients	Std. error	P value	Coefficient	SE	Pvalue
Age	.0024269	.004529	0.592	−.0065721*	.0030184	0.029
Sex	−.3191356*	.0967362	0.001	−.0151798	.0667165	0.820
Household size	.0199839	.031647	0.528	.086265*	.021678	0.000
Education	−.0273485*	.0088429	0.002	.0064664	.0057406	0.260
Household Income	.0000226*	4.25e-06	0.000	9.56e-06*	2.99e-06	0.001
Quality	.295313*	.1393976	0.034	.4926055*	.1570932	0.002
Taste	.4146624*	.1690444	0.014	.1641044	.1342216	0.221
Price	.1570001	.1156421	0.175	−.0730186	.0632153	0.248
Trust	.3032896*	.1364169	0.026	.1847301*	.0908915	0.042
Knowledge	.1200883	.1162185	0.301	.2982737*	.0837852	0.000
Availability	.2863375**	.1508692	0.058	.2094674*	.0897928	0.020
Adulteration	−.2973057*	.1442404	0.039	−.3989594*	.0935703	0.000
Risk	−.3267695*	.1345065	0.015	−.2556201**	.0969939	0.008
Families and friends	.2138105*	.10303	0.038	−.097987	.0639157	0.125
Purchase from farmer	.2014811	.1224776	0.100	.1595912**	.0878239	0.069
Constant	−.3781668	.2724251	0.165	.4387534	.1909616	0.022
Log likelihood =	−479.91332			−674.10548
LR chi2(15) =	559.77			824.06
Prob> chi2 =	0.0000			0.0000
Pseudo R2 =	0.3684			0.3794
Number of obs =	353

*,** denotes significant at 5% and 10% level, respectively.

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