39D-6

P. PARASKOVA¹, J. Jordanov¹, A. V. A. Resurreccion², W. J. Florkowski³, W. Moon³, M. S. Chinan², and L. R. Beuchat². (1) Canning Research Institute, 154 V. Aprilov Blvd., Plovdiv, 4000, Bulgaria, (2) Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia, Griffin, GA 30223, (3) Department of Agricultural and Applied Economics, University of Georgia, Griffin, GA 30223

A national survey in Bulgaria has revealed a high demand for roasted peanuts and peanut products.

The objectives of this study were to determine acceptance by Bulgarian consumers of three American cultivars of roasted peanuts, and to identify the type of commercial peanut butter preferred.

Consumers (N=601) participated in central location tests at an international fair in Plovdiv, Bulgaria in May, 1999 to evaluate commercial American peanut butters (very low sodium, creamy; regular creamy and extra crunchy) and roasted peanuts (Spanish, Georgia Green, Flavorunner cv.). Each consumer was interviewed and asked to evaluate the products by pointing to a 9-point hedonic scale (1='dislike extremely'; 9='like extremely').

Most (98.7%) of the participants were Bulgarian. Ages ranged from under 30 years (36%), 30 - 40 (21.6%), 40 - 50 (22.1%), and 50 or older (20.1%); 57.7% were females. About one-third (30.1%) of the participants had a monthly income of <200,000 Leva (ca. $US110). Over half (51.1%) of the participants had an university degree, 19.7% a technical degree. Mean overall acceptance for Flavorunner cv. roasted peanuts (6.9, like slightly) was higher (p £ 0.05) than that for Georgia Green (6.1, like slightly), and Spanish (5.6, neither like nor dislike) cultivars. Mean overall acceptance of extra crunchy peanut butter was higher (6.7, like slightly; p £ 0.05) than acceptance of regular creamy (6.4, like slightly) and very low sodium (5.4, neither like nor dislike) types. Consumers rated regular creamy peanut butter higher (p £ 0.05) than the very low sodium creamy peanut butter.

Results of the survey indicate good potential for sale of crunchy peanut butter and Georgia Green or Flavorunner cv. roasted peanuts. Very low sodium peanut butter and roasted Spanish peanuts appear to have less market potential.